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
Monday, May 10, 2010
Thursday, May 6, 2010
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
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
Tuesday, April 27, 2010
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
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
Wednesday, April 21, 2010
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
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
Tuesday, April 13, 2010
Wednesday, April 7, 2010
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
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
Monday, March 29, 2010
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!
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