Easy Chocolate Fudge

Yummy for the holidays or to bring as a gift. You do not even have to turn on the oven!!

Easy Chocolate Fudge

This easy chocolate fudge is a snap to make with sweetened condensed milk, chocolate chips, and a little butter. If you use the microwave to heat the mixture, be sure to stir it frequently until the chocolate has melted completely and the mixture is well blended.
Ingredients:
•1 can (14 ounces) sweetened condensed milk
•2 cups semisweet chocolate chips (12 ounces)
•1 cup milk chocolate chips (6 ounces)
•2 tablespoons butter
•1 teaspoon vanilla
•1 cup chopped pecans or walnuts, optional

Preparation:
Lightly grease a 9-inch square pan; line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan.
Heat the condensed milk, chocolate chips, butter, and vanilla in a double boiler over simmering water. Stir until the chocolate is melted and mixture is smooth. Stir in nuts, if using; pour into the prepared pan. Spread gently then cover lightly with the ends of the plastic wrap. Chill until firm. Lift out of the pan and cut into small squares

Trick or Treat what are you having at your house?

You couldn't ignore Halloween if you tried, not with the shelves of nearly every store piled high with candy. There's chocolate, candy bars, lollypops, licorice, chewy coloured candy in cute shapes, hard candy, gum, and more ... much more.

This overwhelming reminder of the approach of Halloween represents more than just a tradition of dressing up in costumes to celebrate the day of the dead and then showing them off to your neighbours. Today Halloween is really nothing more than an excuse to eat lots of sugary, insulin-triggering treats.

So in an age when one in four Canadian children are overweight or obese should we be rethinking our manner of celebrating this increasingly popular holiday, or simply carry on with what we've been doing?

Alternatives to Sugar Crashes

Parents and caregivers should try to change the focus of the day away from the habit of collecting and eating candy. Try to emphasize other fun aspects of Halloween, such as creating great costumes. Some helpful ideas for parents to think about:

• Allowing children to make the rounds of houses in the neighbourhood, but then limiting the candy they are allowed to keep to a reasonable number of their favourite pieces when they return home.
• Predetermine this amount before kids go out and to keep the rule consistent for all children in the family regardless of their age.
• implement a system of buying back most of the candy their children have collected and then removing it from the home. "Do not keep enough candy in the house for the next six months."
• Try healthier customs. Use the family pumpkin carving experience as a means to encourage healthy eating by making tasty snacks from the interior, such as muffins, cookies and baked pumpkin seeds.
• Hold a Halloween neighbourhood party. Parents meet and plan the event ahead of time and organize entertaining activities such as costume contests, games and even a potluck dinner. Have fun by celebrating the occasion together rather than just gathering candy.

Plan Healthy Halloween Strategies

Rather than go out with your kids, have a Halloween party at the house and have fun watching the other kids come by in their costumes. Limit the amount of "treats" you hand out to other kids and opt for healthier choices. Offer your children Halloween toys or stickers instead of candy. Instead of going around collecting candy, have your child go around collecting loose pennies and nickels for a favourite charity UNICEF is traditionally supported, but it need not be the only one.
If your child does collect candy, have him or her trade in the candy for a new toy or activity such as going to a movie, sports event or amusement park.


Lori Tinella founder, owner of Little Chefs based in Erin, Ontario
www.thelittlechefs.ca
519-940-1131

Perfect to Make for a Cool Fall Day!

Well is was a little chiller this morning than usual so Fall is here. My good friend Patti e-mailed this morning for some ispiration for a food to make on this cool day. This recipe is so easy and made in a slow cooker. Excellent to prepare the night before and start in morning and come home to enjoy!

Chunky Beef & Sausage Chili

28oz can diced or whole tomatoes (I use 2 cans)
5.5 oz can tomato paste
5 garlic cloves
2 onions coarsely chopped
2 tbsp chilli powder
1 tsp each ground cinnamon, dried oregano, cayenne
½ tsp salt
4 hot or mild Italian sausages
1 lb cubed stewing beef
2 green peppers
19 oz bean medley

1. Drain tomatoes. Place in slow cooker. If using whole tomatoes , break up. Stir in tomato paste, garlic, onions and seasonings. Cut each sausage into 4 or 5 pieces. Stir in along with beef and peppers.
2. Cover and cook until beef is very tender, 4 – 6 hours on high or 8 – 10 hours on low. Then rinse and drain the beans and stir in. Cover and cook until hot, 5 – 10 min. Ladle int bowls and serve with dollops of sour cream , grated cheddar or chopped avocado. Chili will keep well, covered and refrigerated, up to 5 days days or freeze up to 3 months. Enjoy , spicy if using hot sausages.

Happy Cooking,
Lori
Little Chefs
Cook Up Some Fun Today!
www.thelittlechefs.ca
519-940-1131

Oh My Spaghetti Pie !

I enjoy spending time in the kitchen this time of year - the kids are off at school, it is cooler out, and I have more time. How about you? When I have extra time, I like to pop a few things into my freezer to use on the days when I am super busy, (or just feeling lazy). Today I thought I would share with you one of my favourite recipes that you can make and freeze for later!

Spaghetti Pie (Pizza)

Ingredients:
1 lb cooked pasta(I like to use spaghetti)
2 cups spaghetti sauce
1 large egg, beaten
1/2 cup milk or plain yoghurt
2 tsp. dried Italian seasoning (basil, oregano, garlic powder, parsley)
1 1/2 cups mozzarella cheese, cheddar, or Monterey jack shredded (whatever is your fav!)
Additional topping ie. veggies, meats or fruits

Preparation:
In a very large bowl, beat the spaghetti sauce, egg, milk and Italian seasonings until well-combined.
Add the cooked spaghetti and stir to coat well.
Pour spaghetti mixture into prepared pan.
Top with shredded cheese(s)and any other toppings you like.
Bake for 30 minutes at 350 degrees. If you make two then let cool and wrap well and freeze for later. Enjoy!

Lori Tinella
Little Chefs
www.thelittlechefs.ca
519-940-1131

Apple Muffins to make with your Little Chefs

Healthy Apple a Day Muffins!!

Preheat oven to 375 degrees

1 egg
3/4 milk or yoghurt ( plain or vanilla)
1/4 canola oil
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1-1 1/2 cups grated apple

Mix egg in a bowl, stir in milk or yoghurt, oil, and apple.
Mix dry ingredients together and add in to wet just until moistened.

Pour into a lined muffin tin.

Topping

1/3 cup brown sugar
1/3 cup oats
1/2 tsp cinnamon

Mix together and sprinkle on top of muffins. Bake for 25 minutes or using tester comes out clean. Makes 12 muffins. Enjoy!!

Lori Tinella
Little Chefs
www.thelittlechefs.ca
519-940-1131

Healthy School Lunch Ideas

1. Chicken, turkey, ham or salami, Swiss cheese and lettuce on whole wheat bread
2. Turkey or ham, red bell pepper strips, and Cheddar cheese wrapped in a whole wheat tortilla, with mayonnaise, spicy mustard or salsa
3. Tuna, chicken or egg salad with whole grain crackers or on a bagel with cucumbers or lettuce
4. Cheddar or havarti cheese and sliced tomato sandwich (put the tomato between the slices of cheese so the bread doesn't get soggy) with a little mayonnaise or mustard
5. Cream cheese spread on a tortilla (pack sliced apples to add just before eating) This is my daughter’s fav!
6. Leftovers like pasta, tortellini with tomato sauce, pizza, chicken, turkey sausage or steak (kids don't seem to mind eating them cold). Save little condiment packages from takeout food to use as dips
7. Black beans and rice or other rice salad
8. Healthy soup or chilli in a thermos
9. Whole grain bagel or rice cakes with cream cheese
10. Trail mix made with raisins, pretzels, cherrios, and chocolate chips (or your kids' favourite items)
11. Healthy dried cereals (milk is optional)
12. Baby carrots, celery, sliced cucumbers, red bell peppers and pita chips with hummus or other dip
13. All varieties of fresh fruit (cut apples, mango, oranges and other hard to eat fruit, if needed)
14. Popcorn (a kid-friendly whole grain), alone or mixed with raisins and nuts
15. Whole grain tortilla chips and salsa (look for a brand without added sugar) or black bean dip
16. Low fat yogurt or cottage cheese with fresh fruit and granola or other cereal (keep them separate and let your child combine them at lunch)
17. Drinkable, spoon-able, or squeezable yogurt or kefir
18. Cheese and whole grain crackers
19. Proteins like cheese sticks or cubes, hard-boiled eggs, chickpeas, edamame, or other legumes
20. Breakfast type food like an omelette or even French toast if child is ok with it cold.

P.S. In an effort to create less environmental waste, I'm packing everything I can in reusable containers (Laptop lunchbox).

Lori Tinella
Little Chefs
Cook Up Some Fun today!
www.thelittlechefs.ca

Packing School Lunches

If you're like most parents, you want to pack a school lunch that is healthy, tasty, inexpensive, easy to prepare, and won't be wasted. Here are some healthy school lunch ideas and guidelines to follow to make sure your kids enjoy their school lunches every time:

• Nutritionists recommend that kids eat fruits, vegetables and lean proteins like chicken, turkey or beans in their school lunches. It's good advice, but you don't have to set impossible standards for yourself, either.
• What I mean is, if your kids are used to taking bologna and cheese with mayo on white bread, don't switch to tofu and brown rice cakes in one day. Make changes to healthier foods gradually. Keep the bologna and cheese, but put it on whole wheat bread, or make bologna and cheese roll-ups.
• Choose natural foods wherever possible. There are so many convenient natural snacks nowadays, from baby carrots and dip to natural cheese whole grian crackers, that it's easy to pack a healthy lunch that doesn't take a ton of time to prepare.
• Use whole wheat bread. If your kids don't like whole wheat bread, try a "white" whole wheat bread, which is made with an albino strain of wheat and has the same nutritional profile as regular whole wheat bread.
• Skip the pops, and limit juices. Pop has no nutritional value and juices, even 100% natural juices, can be high in sugar and calories. Water and milk are better healthier choices. But if the kids really want juice, try alternating between water and juice, or giving them a choice between juice or dessert. If I had a choice between drinking water and having chocolate cookies in my lunch, I'm going to pick the cookies. But that's just me.
• Keep it simple. Most young kids prefer plain foods over fancy, less seasoned over spicy, and simply prepared over fussy. For older kids, add variety by grilling sandwiches and wrapping in foil. Chicken quesadillas are one of my kids' favourite lunch box foods.
• Pack small quantities of a variety of foods in separate containers(eco-friendly). This is not only more visually-appealing to kids, makes it easy to eat in a hurry, it keeps food from getting soggy and can be a great way to get kids to try new foods.

Lori Tinella, founder
Little Chefs519-940-1131
http://www.thelittlechefs.ca

Yummy Healthier Cookies!!!

I keep getting asked for this new recipe so I decided to post it for all.It is a new, easy and great recipe for all your cookie monsters at home for summer break and would be great for school lunches ( yes school is starting again in less than a month) A cookie is not the best snack to have but if you are having one why not one that is healthier!

Chocolate Chip Zucchini Cookies

• 1 whole Egg Beaten
• ½ cups Butter, Softened
• ½ cups Brown Sugar
• ⅓ cups Agave Nectar (or Honey If You Prefer)
• 1 Tablespoon Vanilla
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• ½ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¼ teaspoons Cinnamon
• 1 cup Zucchini, Finely Shredded
• 12 ounces, weight Semisweet Chocolate Chips

Preparation Instructions
Preheat oven to 350.
Combine the egg, butter, brown sugar, honey and vanilla in a large bowl.
In a separate bowl, combine the dry ingredients then blend into the wet ingredients.
Finally stir in the chocolate chips and shredded zucchini.
Drop spoonfuls onto parchment lined cookie sheets.
Bake for 12-15 minutes

Enjoy and if you need any Zucchini please stop buy, my garden is full of yellow ones this year!!
Lori
Little Chefs

519-940-1131

Zucchini, Zucchini and more Zucchini!!!!

My garden this year is doing great! Lots of peas, beans, cucumbers already and tons of zucchini. I have been trying to make more recipes with zucchini in it because I hate to see them go to watse. I made some Chocolate chip cookies with zucchini in them and they went over well. The youngest daughter said
" why are they so soft Mommy?" but the oldest girl said she loved them!!

Here is a new way of enjoying some salsa with various meats, as a side or with some tortilla chips made from baking tortilla shells in the oven.

Zucchini Salsa

Preparation Time: 15 Minutes
Cooking Time: No Cooking Required

Ingredients:
1. 1 small zucchini, cut into 1/4-inch dice
2. 1 tomato, seeded and cut into 1/2-inch dice
3. 1/2 teaspoon salt, plus more to taste
4. 3/4 cup fresh corn kernels (cut from 1 large ear of corn)
5. 3 tablespoons finely chopped red onion
6. 1/2 hot pepper, finely chopped
7. 2 tablespoons chopped fresh cilantro or basil
8. Juice of 1/2 lemon or 1 Tbsp. balsamic vinegar
Preparation:
Combine all ingredients in a bowl and give a quick mix with a spoon.

This delicious summer treat can be enjoyed with crackers, nachos, chicken, fish, or on its own as a salsa-salad.

Courtesy of Eat Local Caledon

Enjoy!

Happy Cooking!!
Lori Tinella
Little Chefs

10 Tips to Making the Best Muffins Ever!

Start with ingredients at room temperature – eggs, milk, etc.

Take care not to over mix the batter; use a flexible spatula to gently fold ingredients together.

Batter should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of flour.

Use the freshest spices as possible when they are required.

Grease the entire muffin tin, not just the holes. More often than not, the muffins expand over the sides, and if those sides have not been properly greased, you’re going to run into trouble when you try to remove the muffins.

Fill muffin tins three-quarters full; the tops are the best part, so don’t be shy with the batter.

Slide a baking sheet under the muffin tin to help prevent the bottoms from getting too dark in the oven. This also helps with cleanup in case there is overflow.
Take care not to over-bake the muffins.

Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit.

Enjoy them fresh. If you must, freeze them, although I prefer to freeze the batter (without add-ins), then thaw overnight in the refrigerator and bake the muffins fresh in the morning.

I am just going to try out a new recipe with fresh raspberries since they are in season so I will post the recipe and picture later!

Lori Tinella
Happy Baking!!

Little Chefs

Make your own Whole Wheat Flour

Whole wheat flour is nothing more than all purpose or white flour with added wheat bran. Yes, believe it or not, you can MAKE your own whole-wheat flour! It is a straight 1 to 1 ratio. of every cup of all-purpose flour, you add the same amount of wheat bran. But keep in mind because whole flour has different structure and taste, not all baked goods should be substituted for whole wheat flour.
If you are making delicate sponge or chiffon cakes, I would not recommend using whole wheat flour. However, less delicate baked items such as muffins, coffee cakes, biscuits, scones and breads are very whole wheat flour friendly.

In the category of quick breads (i.e. scones and biscuits), I suggest using 2/3 cup of all-purpose flour and 1/3 cup of whole wheat flour. For breads, I like to use a 1 to 1 ratio for whole wheat to white flour. Also, because whole-wheat flour has less protein (gluten) you may want to add either gluten or bread flour which has a higher protein level to give your bread some lift and structure.

Here are some very important things to keep in mind when using whole wheat flour:

• Whole wheat flour is more dense than white flour, so you should sift, or if you are too lazy to sift, quickly aerate your whole wheat flour with a whisk.
• If you are substituting whole wheat flour, you must increase your wet ingredients ever so slightly. The bran in the whole wheat flour acts like a sponge, therefore absorbs more than the required moisture in your recipe.
• Lastly, avoid over mixing when you use whole-wheat all-purpose flour in baked goods such as cookies and muffins because the denser flour mixture will create unwanted gluten and make your baked goods tougher and chewier.

Happy Baking!

Lori Tinella
Little Chefs

Top 10 Reasons to Send your Kids to Summer Camp

Send your Kids to Summer Camp Cooking / Art Camp with Little Chefs & Pottery Parties in the Hills!

-- It's a fun "camp" experience for boys and girls ages 5-13!
-- Kids meet new friends with the same interests and passions.
-- Inspires kids creativity and independence.
-- Full days from 9-4 pm.
-- A fun way to improve math and science skills.
-- Builds self-esteem and confidence.
-- Different themes each day.
-- Expands your kids dining horizons so they will try new foods.
-- Learn to use kitchen tools and gadgets safely.
-- AND THE #1 REASON . . . They just might serve you dinner when you come home from work!

Act now to Book camp this summer for July 12-16th from 9am - 4pm!!
Loads of messy, fun days ahead!!!

Lori Tinella

Little Chefs
Call 519-940-1131 or info@thelittlechefs.ca
http://www.thelittlechefs.ca

Fresh, New idea to keep your kids busy this summer....

Have them cook with us and we take care of the mess too!

Join us for Little Chefs 2nd Annual Cook for your Dad Cookshop.
Sunday June 20th (1 & 3 pm) What's Cookin' on Main St,Erin

Come out and prepare something special for your dad for this father's day. You and Mom will have fun preparing some yummy food together at What's Cookin' in Erin, Ontario.
$30.00 per child. Limited spaces available. Call or e-mail Little Chefs to reserve your spot.

**Following your Cookshop, each participant will be emailed a $15 off coupon to use towards a Little Chefs Cooking Party! ** (some restrictions apply, can not be applied to your deposit required to reserve your party time & day)


Little Chefs Children's Summer Cooking /Pottery Camp (Pottery Parties in the Hills)
July 12-19th (9am-4pm) Westminister Church on Broadway, Orangeville

Worried about idle hands this Summer Break? Enroll your kids in our hands-on cooking / pottery camp to keep their little hands busy and their minds engaged, all while improving their culinary and art skills. Campers will take a trip to the local supermarket to source ingredients, and plan on learning how to eat locally and may even be visited by a local Chef!


Call and enroll your kids today to keep them busy, learning and of course well fed and cared for during the summer!
$350 for the week ** Limited spots for school aged children so enroll now!

Lori Tinella, founder
Little Chefs
info@thelittlechefs.ca
Cook Up Some Fun Today!
www.thelittlechefs.ca
T 519-940-1131 F 519-940-0295

Top Ten "Rules" for Successful and Positive Mealtimes with Your Kids

1. Keep meals and snack times consistent and regular.
2. Eat as a family. Model good food habits and table manners. They will follow.
3. Sit down to eat and drink – don't take meals on the run!
4. Keep a distraction-free eating area - no T.V., toys, or other distractions such as cell phones, laptops, or newspapers.
5. Provide a balance and variety of foods to keep kids interested satisfied.
6. Empower your child to make healthy choices about what to eat and how much. They will feel empowered, for example, if you offer them the option of healthy choice #1 or healthy choice #2, such as peas or carrots.
7. Don't pressure your child to eat – this will backfire!
8. Respect your child's choices and trust their natural ability to self regulate their food intake.
9. Set limits on age appropriate behavior at the table and stick to your boundaries.
10. Have fun! The less you stress at mealtimes, the more fun all of you will have!

Lori Tinella

Little Chefs
www.thelittlechefs.ca

Little Chefs Cooking Camp!!

New this year Little Chefs Cooking Camp this summer!

Are your kids looking for a fun summer adventure they will never forget?

Little Chefs has partnered with Pottery Parties in the Hills to have some messy, creative fun in July and August.

The July camp is to be held July 12-16th in Orangeville and the August camp is August 3-6th in Belfountain

Here are some more details.........

Pottery Parties in the Hills Activities include:

-painting ceramics
-playing with clay
-spin the pottery wheel
-painting wood
& more

Little Chefs Activities include:

-various hands-on cooking
-food science
-cooks and books
-grow your food
& more

July Session
This one week day-camp is designed to provide children who love cooking and pottery with a safe, fun, exciting and creative atmosphere in which to enjoy their school break. Daily outdoor time can be a component of this flexible schedule.
Westminster Church, Orangeville Monday July 12th – Friday July 16th 2010
(5 day week)
9:00 am - 4:00 pm
All materials included
*must bring own lunch & snacks

August Session
Belfountain Community Hall
Tuesday August 3rd – Friday August 6th 2010 (4 day week)
9:00 am – 4:00 pm
All materials included
*must bring own lunch & snacks
School age children

Sign up today- Limited spots available
PREVIEW CAMP DAY - May 15th 10-1pm at Westminster Church in Orangeville.
Sign up early and receive special rate!

Lori @ 519-940-1131 or lori@thelittlechefs.ca

www.thelittlechefs.ca

Food Allergies

For those of you that know me know that I am the biggest advocate for allergy awareness because of my oldest child. My sweet Alyssa is 8 years old and has been diagnosed with an allergy to peanuts. We discovered this when she was 3 years old and the whole family lives like we all have the same allergy. What is most important is educating our daughter as well as others on dealing allergies.

May is Food Allergy Awarness Month so I decided to post this from Anaphaylaxis Canada's news release.

I hope that all of you can understand abit more whether you have to deal with any allergies directly or indirectly. Thanks for understanding. Lori

May is Food Allergy Awareness Month taken from Anaphylaxis Canada's news release May 4th 2010

Anaphylaxis Canada applauds Parliament's motion recognizing Food Allergy Awareness Month and will be commemorating the occasion by promoting a number of initiatives intended to support the 1.3 million Canadians who live with food allergies. Food allergy is a growing public health issue in Canada. More than fifty percent of Canadians know someone with a food allergy. While allergic individuals must take responsibility for their condition, awareness and support of the community are key to keeping people, especially children, safe. Without treatment, anaphylaxis, the most severe form of an allergic reaction, can cause death.

Anaphylaxis Canada will be recognizing Food Allergy Awareness Month through a number of planned initiatives and events. This includes the organization's annual conference, hosted this year in Toronto, during which exciting new food allergy research will be presented by leading Canadian experts. Anaphylaxis Canada will also be launching two key initiatives for teens and young adults: a new French version of its website especially created for allergic teens to help them manage their food allergies more effectively; and the Sabrina Shannon Memorial Award for youth involvement in community anaphylaxis education.

Lori Tinella
Little Chefs
http://www.thelittlechefs.ca

Yummy Carrots in a Muffin!!

This past weekend I made a carrot cake for my sister's shower because she really likes it. Well it turned out yummy and everyone enjoyed it!
Today I am home with a sick child so I made carrot muffins and they are yummy too!

Here is my recipe....

I used Agave nectar which comes from the agave plant. It is a sweet liquid with a consistency a bit smoother than honey. Agave is also low on the glycemic index and is metabolized by your body slower than sugar so it has a less severe effect on blood sugar fluctuations. You can find it at any health food store and I bet you’ll find many ways for it to replace sugar in your kitchen. If you want more of a treat you can put icing on them!



Carrot Cupcakes

1 Cup Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
3/4 Cup Agave
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 Cup Carrots, peeled and shredded
1/4 Cup Pineapple, drained, crushed in juice

1. Preheat oven to 350 degrees.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
3. Using a mixer, beat the agave, oil and eggs until thoroughly combined.
4. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
5. Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
6. Line 12 1/3 cup muffin cups with paper liners.
7. Scoop batter into cups, filling 3/4 full.
8. Bake for 30 minutes.
9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.

Cream Cheese Icing (Make 2 Cups)

1 8 oz Package Cream Cheese, room temperature
1/2 Cup Butter, room temperature
4 Tbsp Agave Nectar
1 Tsp Vanilla
1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.
Enjoy!

Lori
Happy Cooking!

519-940-1131

Earth Day Cooking

What better way to honor Earth Day than to prepare a dish that's easy on the environment? Look for spring gems like asparagus, blueberries, cabbage, cauliflower, mushrooms and peas at your nearest farmer's market. Eating local supports your economy and involves fewer miles traveled - and fewer pollutants emitted.

Angel Hair Pasta with Asparagus

Ingredients
8 ounces angel hair pasta
• 1 tablespoon olive oil
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup chicken broth
• 1/2 pound fresh mushrooms, sliced
• 1/2 teaspoon crushed red pepper
• 1/2 cup grated Parmesan cheese

Cooking Instructions
1. Cook pasta according to package instructions.
2. Heat the olive oil in a nonstick skillet. Sauté asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
You'll want to try these healthy, wholesome banana blueberry muffins that are both quick and easy to make. Full of fiber, these morning muffins are a great way to start a nutritious day.

Vegan Banana Blueberry Muffins

Ingredients•

2 very ripe bananas, mashed
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons water
• 1-1/2 teaspoons egg replacer (dry)
• 1/2 cup blueberries

Cooking Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl combine mashed bananas, all-purpose flour, whole wheat pastry flour, sugar, baking powder and salt; mix until smooth. In a small bowl or cup combine water and egg replacer; stir into banana mixture. Fold in blueberries.
3. Spoon batter evenly, about 1/4 cup each, into muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown.

Happy Cooking!
Lori Tinella, founder
Little Chefs

* For more information on getting your children eating healthier foods or upcoming children’s fun cooking classes go to http://thelittlechefs.ca

Notes From the Cookie Jar: Royale Reno-cation! Win a Cruise, A Renovation, and more!

Notes From the Cookie Jar: Royale Reno-cation! Win a Cruise, A Renovation, and more!

Recipe for Leftover Turkey!

Now that Easter is over and you may have leftover turkey like I have. Here is an easy recipe you can use it up!

Quick Chicken(Turkey) Lasagne
Take the easy but delicious way out with jarred pasta sauce, rotisserie chicken or leftover turkey and no-boil noodles to create this lasagnes. These six ingredients make a family favourite:

Ingredients
1 rotisserie chicken, skin removed and chicken torn into pieces (3 cups) or 3 cups leftover turkey
2 (26-ounce) jars pasta sauce
2 cups shredded part-skim mozzarella cheese
2 (10-ounce) packages chopped spinach, thawed and drained
1 (4-ounce) package crumbled goat cheese
1 (8-ounce) package no-boil lasagne noodles

Instructions
1. Preheat oven 350 degrees. Cut chicken into small pieces and mix with both jars of pasta sauce.
2. In an oblong dish, spread thin layer of chicken sauce. Top with layer of noodles, chicken sauce, mozzarella cheese, half spinach and goat cheese. Repeat layering with noodles, chicken sauce, mozzarella, remaining spinach and goat cheese.
3. Continue with remaining noodles, chicken sauce, mozzarella and goat cheese.
4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer or until bubbly.

Makes 8 servings.
Enjoy!

Looking for some activities for this summer for your kids??
How about Summer Camp with Little Chefs and Pottery Parties in the Hills??

Week #1- July 12-16 (5 days) 2010 9-4pm in Orangeville on Broadway
Week #2 August 3-6 (4 days) 2010 9-4pm in Belfountain

*Only 20 spots available for school age children.
Hurry spaces are filling up fast! 519-940-1113 or info@thelittlechefs.ca

Awesome Little Chefs Cookshop

This past weekend Little Chefs was cooking up some fun at a parent-child cookshop in Erin.

Each parent-child team made pizza dough, scrambled egg "cupcakes" and awesome oatmeal bars! We also mada a yummy snack (apple tortilla roll) to munch on in between all the cooking activities.
Everyone had lots of fun all while learning some healthy recipes,tips and food to take home.
Here is the recipe for the Awesome Oatmeal Bars they are great!

Awesome Oatmeal Bars

SERVES: Makes 16-20 bars
TIME: APPROX 40 minutes

• 1/2 cup (125 mL) butter
• 1/2 cup (125 mL) maple syrup
• 1/4 cup (50 mL) packed brown sugar
• 2 1/2 cups (625 mL) rolled oats (not quick, instant or one-minute)
• 1/3 cup (75 mL) wheat germ or bran
• 2 tsp (10 mL) vanilla
• 1 tsp (5 mL) finely grated orange rind
• 1 tsp (5 mL) cinnamon
• 1/4 tsp (1 mL) salt
• 1/3 cup (75 mL) dried fruit (cranberries, raisins, cherries, or finely chopped apricots, figs and/or pitted dates)

1. Preheat oven to 325°F (160°C). Line a 9-inch (2.5-L) square baking pan with parchment paper, leaving a 1-inch (2.5-cm) overhang on two sides so you can easily lift the baked bars out of the pan.
2. In a large saucepan, heat butter, maple syrup and sugar over medium heat, stirring occasionally. Boil for 1 minute; remove saucepan from heat. Stir in oats, wheat germ, vanilla, orange rind, cinnamon and salt until well combined. Stir in dried fruit until well combined.
3. Spread mixture evenly in pan, pressing down firmly using base of a measuring cup. Bake 30 to 35 minutes, until a deep golden colour. Cool completely in pan on wire rack. Once cooled, use parchment to lift to a cutting board; cut into bars with a large serrated knife. (Save any crumbs; they’re delicious sprinkled over yogurt or fruit.) Bars can be stored in an airtight container for up to 1 week.

Enjoy!

Lori Tinella
Happy Cooking!

More Spring Classes go to www.thelittlechefs.ca for more information!

Warm weather means lots of dirt!!!

How about Dirt in a pot?? No not the kind that is starting to appear around our houses and walkways. The yummy, brown kind in a pot that you eat. This past weekend I held a fabulous "Dirt in a Pot" Little Chefs party for a small group of girls. They measured and mixed up some dirt(flour and cocoa), added some fertilizer(zuchinni), and sprinkled in a few extras to make their very own mini cakes in pots. The recipe is great for kids of all ages and is very easy. Once baked and cooled the girls added some final touches of decorating and boxed them up for a great take home gift. Thank you Emily for letting us share in your birthday celebration.

Happy Cooking!

Lori
Little Chefs
www.thelittlechefs.ca

Stay tuned for some exciting news!!!

A HEALTHY START TO THE DAY IN 2010!!

A Healthy Start to the Day

Eating breakfast is an important part of powering-up your body for the day. Eating a balanced breakfast can help keep your family alert, improve mood and reduce mid-morning food cravings.

Ten Tips for a Healthier Breakfast:

Oatmeal in an Instant
Instant oatmeal is great on a cold morning and contains fiber and vitamins. Choose oatmeal that is not already pre-sweetened. Sweeten it with raisins or fresh fruit.
Smoothie madness
Blend frozen fruit (bananas and berries are great), low-fat or fat-free milk, and 100% fruit-juice for a quick, tasty breakfast smoothie with lots of nutrients.
Go 100% whole grain
100% whole-grain, fiber-containing cereals served with low- or fat-free milk are a healthier alternative to sugary cereals. Whole-wheat muffins with smashed banana are easy and tasty as well.
Eggxactly! Boil, scramble, or poach eggs and serve on whole-wheat toast - they're packed with nutrition and, in appropriate portions, are great for kids.
Toaster Treats
Frozen whole-grain waffles take almost no time to make. Top them with berries, low-sugar apple sauce or sliced bananas instead of syrup.
Go Nutty!
Spreading peanut or almond butter on whole-grain toast is a great to get both protein and fiber.
Go Fruity
A fresh fruit cut up with a dollop of low-fat or fat-free yogurt is a great way to start the day. Apples contain fiber and bananas contain potassium.
Try All-Fruit Spreads
Instead of butter or margarine on toast, try all-fruit spreads, fruit butters, or even sliced bananas or strawberries.
Bagel Classics
Try a whole-wheat or sunflower seed bagel with low-fat cream cheese or nut butter.
Breakfast On-the-Go
Don't have time to eat breakfast at home? Keep whole-grain mini bagels on-hand or muffins, nuts and dried and fresh fruits that can be taken in the car (apple slices and bananas are also easy and not too messy!).

Did you know?
People who eat breakfast are significantly less likely to be obese and diabetic than those who usually don't.
• Children who eat breakfast are more likely to have better concentration, problem-solving skills and hand-eye coordination.
• Studies have seen that "students who ate breakfasts before starting school had a general increase in math grades and reading scores, increased student attention, reduced nurse visits, and improved student behaviours.
• Unfortunately, many breakfast foods contain a lot of sugar and have been stripped of their natural nutrients. Try to avoid frosted and chocolate cereals, donuts, white bread and high-sugar breakfast bars. Instead of sugary juices, provide your children with 100% fruit juices or fat-free or low-fat milk. Eating only sugary foods may cause your child to have erratic energy levels. Eating a balanced breakfast will help get them going and sustain their energy until lunch time.
A healthy breakfast does not have to take a lot of time. Stick to the basics and serve simple foods that are nutritious and quick in the morning.

Eat up and have energy for a great day! I will post one of my yummy homemade pancake recipes soon..........

Happy Cooking, Lori
Little Chefs
www.thelittlechefs.ca
519-940-1131

Happy Valentine's Day!

In honor of this sweet holiday Valentine's Day I wanted to give you a recipe I found that is great. Chocolate cake in 5 minutes. How great is that??
Make some now for your sweetie!

5 minute Chocolate Cake in a Cup!

Ingredients:

- 4 tbsp flour
- 5 tbsp sugar
- 2 tbsp cocoa
- 1 tsp baking powder (I used 1/2 tsp and it turned out fine)
- 1/2 tsp coffee powder (optional)
- A pinch of salt
- 1 egg
- 3 tbsp milk
- 3 tbsp oil
- 3 tbsp chocolate chips or flakes plus 2 tablespoon extra (I omitted these)
- A small splash of vanilla extract
- Microwave safe coffee mugs

1. Mix all the dry ingredients in a big bowl.

2. Next, add in the milk, oil, vanilla extract, egg and mix well.

3. Pour mixture into mugs (at the halfway mark).

4. Microwave one mug at a time. Cook for 1 minute on medium heat. It will bubble and rise as it cooks, so make sure you provide ample room for that. Leave it for a few seconds, then microwave for another 30 seconds on medium again. The mixture will solidify, but still look a little molten. That is fine because it will continue cooking on residual heat. Overcook it and you get a chocolate rubber ball.

5. Allow to cool a little and start digging in. Of course, nothing is stopping you from embellishing your cake and eating it too!

Have your cake and eat it too!!
Enjoy with your Valentine! Have a sweet one,

Lori
Little Chefs
www.thelittlechefs.ca
519-940-1131

Upcoming Classes / Cookshops for Little Chefs

Come PLAY with your Food!

Learning to cook is more than just knowing how to follow a recipe. It is an adventure into the basics of chemistry; an exercise in the applications of math and reading comprehension, and the visual art of nature’s palette.
Whether your children see themselves as the next Rachel or Emeril- or they simply love to be in the kitchen- we’ll teach them how to truly play with their food!

New Upcoming 2010 Winter Classes / Cookshops:

February
All things chocolate...........Come out to make some yummy chocolate treats for your loved ones! $ 30.00
Saturday Feb 13th. @ Alder Street Recreation Centre in Orangeville from 2 - 3:30pm
Sunday Feb 14th. @ What's Cookin in Erin from 2 - 3:30 pm
*Bring in something for local food bank and receive a valentine's gift for yourself!

Parent Child Cookshop # 1 - Baking that can be made ahead of time? Fast and delicious Freezer Pizza Doughs and Slice and Bake cookies are as convenient as store-bought, but you know what goes into it! $ 45.00 for child parent team
Saturday Feb 27th @ Alder Street Recreation Centre in Orangeville from 2 - 3:30pm
Sunday Feb 28th @ What's Cookin in Erin from 2 - 3:30pm

March
March Break - Animal Treats - Good Enough to Eat! Come out and learn how to make some healthy treats for your furry friends. Contact 519-940-1131 for more information

Parent Child Cookshop # 2 - Ready to create some salads and snacks together? Crunchy salads and healthy delicious snacks for the whole family. $ 45.00 for child parent team
Saturday March 27th @ Alder Street Recreation Centre in Orangeville from 2 - 3:30pm
Sunday March 28th @ What's Cookin in Erin from 2 - 3:30pm
Advanced registration and payment to reserve your seat(s) is with Little Chefs info@thelittlechefs.ca or 519-940-1131

*Classes / cookshops for all age levels include discussions on safe food handling, sanitation, and cleaning up.
*All class /cookshop fees include food costs, food sampling and results to take home.
*Private groups, such as girl guides /boy-scout troops, play groups, parties etc. can be arranged at your area location or one of ours for regular fees. Minimum of 8 participants.

Lori Tinella
Little Chefs
Have a Party that COOKS!
www.thelittlechefs.ca
519-940-1131

Pizza party and lots of baked goods, Yummy!!!

Recently I held a young girls birthday pizza making party and then finished off with the decorating of cupcakes! All the girls ( 12 of them ) had fun with lots of flour, dough and yummy topping to make their customized pizza's. After the pizza's we moved on to the sweetness of chocolate cupcakes, chocolate icing and coloured sugars! All the guests signed the birthday girls apron and left with a custom loot bag filled with a few ccoking items.
If you would like to host a cooking party for your child please give me a call or e-mail.

Happy Cooking!
Lori
Little Chefs

www.thelittlechefs.ca
Have a Party that COOKS!!

Wow has it really been that long since my last post??

I must apoligize for my absense but the worldwind leading up to Christmas had me very busy with all my Little Chefs events ( school class visits, holiday cookshops, and parties) that my postings have been lacking.

During my blob posting absense I decided that I really needed to take some time to regroup and spend time with my family. It has been an amazing and challenging year as a small business owner. Trying to balance my day-to-day live with young kids and building my small business of Little Chefs! I am not complaining but it does come at a price, the balancing dance we much do in order to get done alot of things that you take on when running your own business.

Part of this past month or so I have used for evaluating, testing and planning for the future.
I needed to discover what was working, what was not and what needed to change for the future of Little Chefs.

I hope that you all had wonderful, happy, healthy holidays and are enjoying the new year of 2010! The tenth year of the millennium!

It is a year of new possibilities and hope for health, peace and love.

Thanks to all of you whom I have shared experiences with and hope can share more.

Stay tuned for what is in store for Little Chefs in 2010.........

From my heart and kitchen,

Lori Tinella
Little Chefs, founder

www.thelittlechefs.ca