On Monday March 11th a group of Gr 2/3’s took part in a No-School Cooking Class.  The class began with a food mix up on the table where the kids were asked to sort the ingredients by food group.  This activity was actually a lot of fun.

Once sorted we started into our pizza cupcakes!  These were delicious and seconds and thirds were had by all!!

Recipe:

• 2 Pillsbury Crescent Roll Dough  (Pressed into a greased cupcake pan)
• Pizza Sauce
• Meat of your choice
• Veggies of your choice
• Cheese of your choice

This was an easy recipe, but I added some creative challenges for the kids.  I provided different veggies, cheeses and meats (such as broccolli, mushrooms, cauliflour, carrots, celery, havarti, mozzarella, cheddar, ham, sausage and pepperoni) and the kids had to sample a bit of everything before assembling their “cupcakes”.  We came up with some great flavour combinations!

While the cuppies were baking we whipped up (quite literally!) some banana chocolate milkshakes…  This is one of my favourite healthy recipes as it has NO added sugar thanks to the blast of frosty bananas.  MMM…. check this one out.

*Note, we simply added milk and cocoa powder to make our milkshakes*

Banana Ice Cream

4 large very ripe bananas
2 tablespoons peanut butter (or wow butter)

Directions:

1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

Meal time was delicious!!!

For dessert we made crepe’s with whipped cream and fresh fruit.  Wow, were these delicious…. I must say we were all very full by the time our class was over.  So full, I forgot to take a picture of dessert!

Crepes

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Whipped Cream

• 1 cup heavy cream
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

For more ideas on cooking with kids, please visit: The Family Kitchen

Cheers and happy cooking!!!

Jenn Sedor – CFY School Aged Coordinator