Family Nutrition Day and Cooking Demonstration Rewind!
Rewind Recently Greene Towne’s Parent Association, through the Parent Education sub-committee, held a cooking demonstration workshop with our own Chef Kim Siegel! This workshop was designed as a one-on-one, parent-to-child partnership to learn how to cook an appetizer, entree, and dessert with live instruction from Chef Kim. There were three sessions, and everything was cooked […]
Recently Greene Towne’s Parent Association, through the Parent Education sub-committee, held a cooking demonstration workshop with our own Chef Kim Siegel! This workshop was designed as a one-on-one, parent-to-child partnership to learn how to cook an appetizer, entree, and dessert with live instruction from Chef Kim. There were three sessions, and everything was cooked and sampled in an hour!
All families, with children from Toddler to Kindergarten age, were invited to participate. Additionally, Greene Towne parent and nutritionist Liv Lee joined Chef Kim and discussed nutrition and strategies for dealing with picky eaters. Thanks so much to Chef Kim and Liv for hosting this wonderful event!
Recipe List from Chef Kim Siegel
Chef’s note: All ingredients can be found at Trader Joe’s except the molasses.
1x 2# bag of gluten free rolled oats
1x 8 oz. bag of craisins
8 oz. of roasted sunflower seeds
6 oz. of maple syrup
3 oz. molasses
1 tbsp. salt
2 tbsp. of pumpkin spice
10 oz. sunflower oil
Mix all together, divide on two lined 1/2 sheet pans, spread evenly. Roast at 300F for 30-40 min., keep a close eye so it does not burn. Cool for at least 10 min. before breaking up the granola.
-Can add/replace craisins with any dried fruit
-Can add/replace sunflower seeds with other seed/nut options
8 jazz apples, sliced
4 tbsp. of sunflower oil
1 tbsp. of pumpkin spice
3-4 tbsp. brown sugar
Heat pan with oil on medium heat. Add sliced apples, pumpkin spice and brown sugar and mix. Lower heat to low to cook down the liquid from the apples, approximately 8-10 min.
*can replace sunflower oil with butter but melt butter on low heat to prevent burning
ROASTED SPAGHETTI SQUASH
1 spaghetti squash, cut in half lengthwise
2 tbsp. olive oil
Salt and pepper to taste
Extra seasonings are optional
Preheat oven to 400F. After spaghetti squash is split in half, perforate the outside (skin side) with a fork, poking holes on the entire surface of the spaghetti squash. Then coat the insides with olive oil and season. On a lined roasting pan, place the squash halves seasoned side down. Roast for about 35-45 min. Let cool and discard seeds. Use a fork to pull the strands of spaghetti squash.
1/2 eggplant, medium diced
2 zucchini, medium diced
10 oz. cherry tomatoes, halved
1/2 of prepared spaghetti squash
3 tbsp. of olive oil
1 sprig of thyme
1 tbsp. Eggplant garlic spread with sweet red pepper
Season to taste
Place diced eggplant on a sheet pan lined with paper towels, salt then cover with paper towels and place a pan on top; let it sit for at least an hour. Put a pot on medium-high heat with olive oil. Add zucchini and eggplant and sauté for 2-3 min. Then add cherry tomatoes, thyme and seasoning. Reduce temperature to medium heat and cook for about 6-8 more minutes. Add spaghetti sauce at the end.
*Feel free to add garlic before sautéing vegetables
1 fresh French baguette
1 clove of garlic, cut in half
Preheat oven to 400F. Split the baguette down the middle. Using the inside part of the garlic clove, rub the entire inside of the baguette. Then brush with olive oil and season to taste. Place the baguette on a roasting pan with the inside of the baguette facing up and roast for about 6-8 min, being careful not to burn.