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Co-op Cooking Class -- I'm stumped for ideas


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I am teaching the last cooking class of our co-op's season this coming Friday, and I'm having trouble coming up with an idea. There are about six kids in the class (small bunch, we are), and several of the kids are NOT fans of vegetables - to the point that they won't even taste the end results of certain dishes. Why they are in a cooking class is beyond me, but it is what it is.

 

So, I was thinking of making a simple pasta sauce with canned or fresh diced tomatoes, loads of garlic and olive oil, fresh sage leaves, and white beans. This is easy for kids to make, so I thought it would be a good one to teach, and it can be done within our 45 minute timeframe.

 

But, two kids say they hate tomatoes.

 

Do I care? Do I revise my plan for them? Who has another good idea that will really teach something about cooking while not "offending" the picky eaters in the bunch.

 

What's already been done:

 

Brownies

Sushi

Beans on homemade tortillas

Various Indonesian recipes

Strawberry something or other that used meringe, pudding mix, Cool Whip..?

Korean dumplings

Potato Leek Soup

 

 

Help me out, folks. :)

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I wouldn't change just because 2 kids don't like tomatoes.

 

However, I remember wayyy back when I was in elementary school, and man came and showed us how to cook omelets. It was the coolest thing. You can have all kinds of fixin's to go in them, and customize that way.

 

:)

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At the last 4-H cooking project meeting, the girls made biscuits and butter from scratch.

 

For the butter, they each had a cup or so of heavy cream in an empty jar. Then they just shook the jar until the ball of butter formed (it took a lot of shaking.) They had the option of adding salt to the butter.

 

After the biscuits were done baking, most of them had butter to put on top. Yum!

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Thanks, but I just remembered that another class was on granola, so bars would be kind of redundant.

 

My hope is to teach something that will help them feel more accomplished in the kitchen. Something they could make their families for dinner, or breakfast. These kids are all old enough to manage that. The biscuit idea might work (I have a great recipe for cream biscuits!), but I'd want to partner it with another item - like meatloaf (ha!). I was also considering something like how to make a great tossed salad with a homemade dressing. But, again, the dang veggie thing. I'm such a fan of vegetables that it's nearly impossible for me to avoid them. So...why should I try?! :D

 

 

Keep the ideas rolling in. I'm taking notes for this class and for future ones~!

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Maybe do two types of easy sauces for the pasta? One tomato based and one a simple olive oil based thing. My kids love this recipe and can all make it on their own (not my favorite, but I like tomatoes! LOL)

 

Here's a recipe that is similar to what I make:

 

SERVES 4 AS A MAIN DISH

 

This is very good and a nice change of pace for a pasta main dish. However, it is also excellent as a side dish. If you want to add other herbs, such as oregano or chives, go for it.

 

INGREDIENTS

 

* 1/2 cup olive oil

* 3 cups fresh homemade breadcrumbs

* 4 large garlic cloves, minced

* Freshly grated Parmesan cheese

* 1/4 cup chopped fresh parsley

* Salt and pepper to taste

* 1 pound pasta, such as spaghetti, linguine or capellini

 

Heat the olive oil in a large sauté pan over medium heat. Add the breadcrumbs and sauté until golden, about 5 minutes. Add the garlic and sauté another minute or two. Remove from heat; add the cheese, parsley, salt and pepper. Stir well to combine.

 

Cook the pasta according to package directions for al dente. Drain and add to pan with breadcrumbs. Toss over low heat until pasta is coated. Serve immediately, passing extra cheese.

 

Notes: If the mixture seems too dry, just add a little more olive oil. This is great with grain breads, such as 7 or 8 grain. I like it with the cheese, but that could be omitted. This recipe calls for 3 cups of crumbs. I have seen and have made it with less. You could use as few a 3/4 cup, depending how 'bready" you want it to be. If serving as a side dish, cut the recipe in half for 4 servings. I would also consider using a pasta such as bowties or breaking the long pastas into smaller pieces.

 

from: http://teriskitchen.com/pasta/breadcrumbs-a.html

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How about Pasta Fazool?

Well, the real name is Pasta e Fagioli, but everyone in my husband's family calls it Pasta Fazool.

Anyway, it contains a lot of the things that you mentioned in your original idea, but no tomatoes. Although some people do make it with tomatoes, but not in dh's family. It's one of those things that changes from house to house.

 

I can tell you how we make it, but I'm warning you that it's not really a recipe per se, but more of a method.

 

You make the bean part while you're boiling the water and then cooking the pasta. We use ditalini usually, but elbows in a pinch. Nothing bigger than an elbow, though. Saute a lot of garlic in olive oil, then pour a couple of drained cans of cannelini beans into the pan. Stir them around until they're warm. Add a pinch of oregano, and a nice amount of basil. Also add salt and pepper to taste. When the pasta is done cooking, drain off some of the water. It all depends on how much water you used to cook it. Basically you want to have maybe 6 cups of water left in the pot. Pour the bean mixture into the pot of pasta and water and mix well. Add copious amounts of grated Locatelli (or another Romano cheese.) Adjust seasonings to taste. If I have fresh parsley on hand I like to add just a bit to each serving.

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I'm liking the pasta sauce ideas. I could do one, two, maybe even three because there is some crossover of ingredients.

 

*anj* -- I'm amazed that leaving 6 cups of water in the pot doesn't make the noodles go all soggy by the end of the meal. Do you super-al-dente the pasta, or what? Also, are the basil and oregano dried or fresh?

 

Amy -- do you think I could get away with the same kind of pasta for your dish as anj is recommending for hers?

 

We generally use penne for the one I suggested. It would help to be able to repeat at least one type.

 

Thanks everyone. Like I said before, if you have a great idea, do tell. I think we'll be offering cooking classes regularly (we teach them on a rotation, so I don't have to teach every week), so I can keep a file with all the other suggestions for future use.

 

Cheers!

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*anj* -- I'm amazed that leaving 6 cups of water in the pot doesn't make the noodles go all soggy by the end of the meal. Do you super-al-dente the pasta, or what? Also, are the basil and oregano dried or fresh?

 

 

 

You know, I could be wrong. That's the problem with cooking by feel. Sometimes it's hard to translate it. Hang on a minute, let me zoom around and see if I can find a real recipe that sounds a lot like mine.

 

But no, the noodles don't get all soggy.

Maybe we eat it too fast?

We never have any leftovers of that! :)

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I like tomatoes, but they are probably the food that the greatest number of children have an adversion to. I wouldn't try too hard to avoid vegetables generally, but it isn't surprising to me that you have tomato haters, So many children really loathe them.

 

I personally think baking meringue shells and filling them with fresh berries would be fun.

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How about Pasta Fazool?

Well, the real name is Pasta e Fagioli, but everyone in my husband's family calls it Pasta Fazool.

Anyway, it contains a lot of the things that you mentioned in your original idea, but no tomatoes. Although some people do make it with tomatoes, but not in dh's family. It's one of those things that changes from house to house.

 

I can tell you how we make it, but I'm warning you that it's not really a recipe per se, but more of a method.

 

You make the bean part while you're boiling the water and then cooking the pasta. We use ditalini usually, but elbows in a pinch. Nothing bigger than an elbow, though. Saute a lot of garlic in olive oil, then pour a couple of drained cans of cannelini beans into the pan. Stir them around until they're warm. Add a pinch of oregano, and a nice amount of basil. Also add salt and pepper to taste. When the pasta is done cooking, drain off some of the water. It all depends on how much water you used to cook it. Basically you want to have maybe 6 cups of water left in the pot. Pour the bean mixture into the pot of pasta and water and mix well. Add copious amounts of grated Locatelli (or another Romano cheese.) Adjust seasonings to taste. If I have fresh parsley on hand I like to add just a bit to each serving.

too funny! I was going to recommend this--quirky pronunciation and spelling :)

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Mothers Day Special Breakfast!!!

 

Now THAT's a cute idea! How many moms would rather have their kid(s) prepare them a nice breakfast on Sunday instead of buying them cheesy figurines and jewlery? :D:D Me!

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