Presentation on theme: "Creative Cooking for Kids by CHILD CARE DEVELOPMENT SERVICES, INC."— Presentation transcript:
Creative Cooking for Kids by CHILD CARE DEVELOPMENT SERVICES, INC.
Creative Cooking for Kids by CHILD CARE DEVELOPMENT SERVICES, INC
Who We Are –Private Not for Profit –Multi-Cultural Employees –Consultants –Volunteers & Interns –Named #1 Non-Profit to Work for in 2011 by Oregon Business Magazine –Largest CACFP Sponsor in Oregon
What We Do
Why We Do It To provide services to families and caregivers which will encourage, aid and support quality care of children. To enrich the mental and physical welfare of children in child care settings. To teach children and adults the value of learning healthy habits to last a lifetime.
Why Participate on CACFP? Children served nutritious meals Minimum of 3 on-site visits annually Reimbursement for meals Reduced cost for child care Training and technical assistance to establish healthy habits to last a lifetime
Planning the Meal. Washing Fruits and Vegetables. Shredding Lettuce. Assembling. Measuring. Stirring Dry Ingredients. Separating Eggs. Whisking. Frosting a Cake. Tasting — the best part! Safe & Easy Kitchen Tasks for Little Fingers
Baking with Kids Spread newspaper over countertops and tables. Kids can trace designs in any extra flour and cleanup will be a breeze. Let kids cream butter and sugar with their hands. If you're making a pie crust, show your child how to crimp the edge and then see if they can do it by themselves. For yeast breads, ask your kids to punch down the dough after it has risen. Dump all the ingredients in a re-sealable bag, seal it and let your child mix the batter by squishing it up. Cut a corner of the bag to pour batter out.
Baking with Kids Use food coloring to teach about colors. If making orange, let your child add the yellow and red drops to the bowl, then stir until the mixture becomes the desired color. Cut fun shapes out of won ton wraps, tortillas, using cookie cutters. Turn zip-sealed plastic bags into a pastry bag. Cut a tiny corner off to let just enough icing flow so kids can write on their cookies or cupcakes. Make cleanup easy and fun! Big kids can gather up dirty dishes while you put on their favorite song. Use paper plates or parchment paper when possible.
Dips That Please Ingredients 1 (8 ounce) package reduced-fat cream cheese, cubed 16 ounces fat-free reduced-sugar vanilla yogurt 1 teaspoon vanilla extract 1 (11 ounce) can mandarin oranges, drained Directions In a mixing bowl, beat cream cheese until creamy. Add yogurt and vanilla; beat until smooth. Set aside tree orange segments for garnish. In a small bowl, mash remaining oranges with a fork; drain. Stir into cream cheese mixture. Transfer to a serving bowl; garnish with reserved oranges. Refrigerate until serving; serve with fruit.
Peanut Butter Dip Ingredients 1 cup vanilla yogurt 1/2 cup peanut butter 1/8 teaspoon ground cinnamon Assorted fresh fruit Directions In a bowl, combine the yogurt, peanut butter and cinnamon; mix well. Fold in the whipped topping. Refrigerate until serving. Serve with fruit.
Black Bean Hummus Ingredients 1 cup canned black beans, drained 1 cup canned garbanzo beans (chickpeas), drained 1 tablespoon olive oil 2 tablespoons fresh lemon juice 2 tablespoons plain nonfat yogurt 2 tablespoons water 1 clove garlic, roughly chopped 1 1/2 teaspoons curry powder salt and pepper to taste Directions Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.
Salsa for Kids Ingredients 4 large tomatoes, chopped 1 onion, chopped 1/2 cup chopped fresh cilantro 3 cloves garlic, minced 1 tablespoon lime juice 1 tomatillo, diced (optional) salt to taste 1/2 green pepper, minced Directions In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add the green pepper. If you desire your salsa with more of a kick, add some jalapeno pepper. Cover the salsa, and chill until ready to serve.
Let Kids Play with Food
Finger Foods Make Mealtimes Fun A fresh fruit plate: Cut up an orange, slice a banana, chop an apple, and cut a few grapes into quarters. The colorful variety appeals to kids, and the fruits are loaded with vitamins your children need. Dip your fruits and veggies: If your child absolutely detests fruits and vegetables, try dipping apples or bananas, pineapple or berries into a flavorful dip that they have helped to make. Steam vegetables like baby carrots, asparagus, broccoli or green beans then chill them for eating later, again using a dip the kids helped to create.
Hoagie Roll Pizza Ingredients: Olive oil Hoagie rolls Soft mozzarella Sliced tomatoes Sliced olives, zucchini or ? Chopped basil or chives Shredded cheese Assemble: Brush olive oil on sliced rolls. Top with cheese and vegetables. Sprinkle on herbs. Bake in hot oven until cheese melts.
Muffin or Cracker Zombies
Chocolate-Drizzled Trail Mix Ingredients –3 cups nuts (peanuts, almonds, and pecans) –1/2 cup sunflower seeds –1/2 cup coconut flakes –1 cup raisins –1/2 cup dried cranberries or cherries –1/2 cup dried mango, papaya or banana chips –1 cup chocolate chips Instructions –Mix together the nuts, sunflower seeds, coconut flakes, raisins, and dried cranberries or cherries. Spread the mixture on a baking sheet lined with waxed paper. –Melt the chocolate chips in a microwave. Pour the chocolate over the baking sheet in ribbons. Stir to coat everything. Let the chocolate cool, then break the mix into pieces and pack it in individual containers or serve in ice cream cones. Makes 12 servings.
Add vegetables to favorites
Add veggies to favorites
Have Kids Make Kabobs
Kale Salad Ingredients Large bunch of fresh curly kale 1 avocado 1 tomato, cut into bite sized pieces 1/2 red pepper cut into bite sized pieces 1/4 cup thinly sliced red onion 1/2 lemon 1/4 cup pine nuts Finely chop a bunch of kale and put into a salad bowl. Pit and peel avocado and cut into chunks. With your hands, mush the avocado into the kale until it all but disappears – this is the dressing. Squeeze juice from a ½ lemon over kale mixture. Now add bite size pieces of red pepper, tomatoes and thinly sliced red onion. Sprinkle with pine nuts – excellent, easy and so healthy!
Zucchini Frittata INGREDIENTS Nonstick cooking spray 1 Tablespoon olive oil 2 1/2 cups grated zucchini 3/4 cup diced onion 2 cloves garlic finely chopped 3/4 to 1 cup (2.25 to 3 oz.) Shredded Parmesan Cheese 8 large eggs 3/4 cup evaporated Milk DIRECTIONS PREHEAT oven to 350° F. Spray 10-inch-round or 13 x 9-inch baking dish with nonstick cooking spray. HEAT oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in cheese. BEAT eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the vegetables will not cook the eggs. Pour mixture into prepared baking dish. BAKE for 30 to 35 minutes or until frittata is cooked through. Season with salt and ground black pepper, if desired. Slice and serve.
Stovetop Beef & Penne Casserole INGREDIENTS 2 cups (8 oz.) dry penne pasta (or small pasta of your choice) 2 lb. lean ground beef 1 medium onion chopped 2 cans (12 fl. oz. each) evaporated milk 1 can (15 oz.) pumpkin 1 can (15 oz.) tomato sauce 1 tablespoon packed brown sugar 1 tablespoon paprika 1 tablespoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 2 cups frozen peas thawed DIRECTIONS COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain. COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.
Baked Apples with Raisins and Nuts INGREDIENTS 6 apples 1/2 cup raisins 1/4 cup chopped walnuts 1 teaspoon ground cinnamon 1 1/2 cups 100% Apple Juice 2 tsp butter DIRECTIONS PREHEAT oven to 350° F. WASH and core apples; remove peel from around the top. Place apples in 9-inch- square baking dish. COMBINE raisins, nuts and cinnamon in small bowl; fill center of each apple with raisin mixture. Pour Juicy Juice around apples; cover loosely with foil. BAKE for 30 to 35 minutes; uncover. Bake for an additional 10 minutes or until tender.
Yam-Apple Casserole INGREDIENTS 1 pound uncooked yams peeled and sliced into 1/8-inch-thick slices 2 large apples cored and sliced 2/3 cup 100% apple Juice 2 tablespoons cornstarch 3 tablespoons water 1/3 cup granulated sugar 1/2 teaspoon ground cinnamon 1/3 cup wheat germ DIRECTIONS PREHEAT oven to 350° F. Grease 2-quart casserole dish. ALTERNATELY layer yams and apples in casserole dish. HEAT juice in medium saucepan over high heat. Mix cornstarch with water in small bowl or cup. When juice is boiling, stir in cornstarch mixture; cook, stirring constantly, until thickened. Stir in sugar and cinnamon. Spoon sauce over yam and apple mixture. Sprinkle wheat germ on top. BAKE for 40 to 45 minutes or until apples are tender.
Apple Quinoa Salad INGREDIENTS 1 cup 100% apple juice 1 cup water 1 cup ivory quinoa rinsed 3/4 teaspoon ground cinnamon 2 medium red or green apples diced 1 cup sliced celery 1/2 cup dried cherries or cranberries 2 tablespoons chopped fresh mint (optional) 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 lemon washed and cut in half Place juice, water, quinoa and cinnamon in medium saucepan; bring to a boil. Reduce heat to low; cover. Cook for 15 to 20 minutes or until liquid is absorbed. Cool slightly; transfer to large serving bowl and cover. Refrigerate for 1 hour. ADD apples, celery, cherries, mint, oil, salt and pepper to quinoa. Squeeze lemon juice over salad; toss to coat.
Fruit-Filled Cantaloupe Baskets INGREDIENTS 2 cantaloupes 2 cups halved strawberries 1 cup blueberries 1/4 cup 100% apple juice 1 1/2 tablespoons lemon juice 1/2 teaspoon granular sugar 1 bunch green leaf lettuce DIRECTIONS CUT cantaloupes in half; remove seeds. Scoop round balls of cantaloupe out of each half with melon baller or small round spoon, leaving about 1/2 inch of cantaloupe in the melon. COMBINE cantaloupe balls, strawberries and blueberries in large bowl. Mix juice, lemon juice and sweetener in small bowl; pour mixture over fruit mixture and toss lightly. LINE cantaloupe halves with lettuce leaves. Spoon fruit mixture into each cantaloupe half. Cover; refrigerate until ready to serve.
Homemade Cranberry Applesauce INGREDIENTS 1/2 cup dried, sweetened cranberries 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 6 large baking apples peeled, cored, and chopped 1 1/2 cups 100% apple juice DIRECTIONS COMBINE apples, juice, cranberries, sugar and cinnamon in stockpot. Cook over medium-high heat, stirring occasionally, for 35 to 40 minutes or until apples are very tender. Serve warm or chilled.
Ingredients 3 6-inch flour tortillas Cooking spray 1 1/2 tablespoons sugar 1 1/2 cups fresh strawberries, cleaned and hulled 1 tablespoon orange juice 8 ounces vanilla yogurt 1 cup chopped strawberries 1/2 cup shredded coconut To make the tortilla chips, heat the oven to 350º. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray. Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp. For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth. Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut. Serves 4 Yummy Strawberry Nachos
Yogurt Parfaits ingredients 1 cup good quality granola 3 cups vanilla nonfat yogurt 1 pint blackberries, raspberries or blueberriesblackberriesblueberries 1 cup fresh or defrosted frozen strawberries in juice Directions Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.strawberries
Strawberry-Banana Breakfast Shake INGREDIENTS 1 small ripe banana 1/2 cup vanilla or berry-flavored low fat yogurt 1/2 cup fresh or frozen strawberries 1 cup 100% Berry Flavor Juice chilled DIRECTIONS PLACE banana, juice, yogurt and strawberries in blender; cover. Blend until smooth. Divide shake between 2 chilled glasses and serve immediately.
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Child Care Development Services, Inc. Carolyn Morrison