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
Wednesday, August 11, 2010
Wednesday, July 28, 2010
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
" 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
Saturday, July 17, 2010
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
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
Monday, July 12, 2010
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
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
Wednesday, June 16, 2010
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
-- 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
Monday, June 14, 2010
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
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
Monday, June 7, 2010
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
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
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