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
Showing posts with label little chefs. Show all posts
Showing posts with label little chefs. Show all posts
Wednesday, September 22, 2010
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
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 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
Tuesday, March 9, 2010
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!!!
Saturday, February 13, 2010
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
Monday, January 25, 2010
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!!
Monday, January 18, 2010
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
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
Monday, November 30, 2009
Gingerbread Dreams this past weekend
Friday the 27th at 5 & 7pm and Saturday the 28th at 12:30pm was the Gingerbread Dreams workshops at What's Cookin' in Erin. There was alot of icing and tons of sweet decorations flowing and the houses were decorated beautifully . Everyone had tons of sweet fun and the Saturday group got to finish up and see the Santa Claus parade go by. Above are a couple of pictures of some of the great participants. Thanks to all the parents who stayed and had fun creating memories with their children!
Last chance to participate and do a house of your own is Sunday December 6th @ 3pm at Noinkee's in Orangeville and Saturday December 12th at Alder Rec Centre in Orangeville @ 1pm.
Call to reserve your spot 519-940-1131
Yours in sweet health,
Lori
Little Chefs
www.thelittlechefs.ca
Tuesday, November 17, 2009
Tis the Season to increase your Antioxidants
Fresh cranberries are now in season between October and December, just in time for the holidays!
One serving of fresh cranberries (1/2 cup) is low in calories and full of vitamin C and fiber and also a good source of vitamin K.
Cranberries have a great deal of health benefits:
• helps protect the urinary tract from infections
• fights viral infections
• increases the good cholesterol
• improves vascular function high antioxidant properties help fight cancer
Now that you know how great cranberries are for your family’s diet, here is some guidelines on buying fresh cranberries:
• Choose firm, ripe cranberries
• Look for cranberries that are deep red color
• Remember, fresh has more antioxidants than the dried cranberries or bottled cranberry drinks
• Fresh cranberries can be stored in the refrigerator for several months. Before storing, discard any soft, discolored, pitted or shriveled fruits.
• Once frozen, cranberries may be kept for several years. To freeze, spread fresh cranberries out on a cookie sheet and place in the freezer. In a couple of hours, the fully frozen berries will be ready to transfer to a freezer bag. Don’t forget to date the bag before returning to the freezer.
• Once thawed, frozen berries will be quite soft and should be used immediately.
Enjoy some seasonally fresh cranberries as part of your holiday season!
Yours in best health,
Lori Tinella
Little Chefs
Book your Little Chefs party now and receive our 1 year Anniversary special!
Contact us for more information 519-940-1131 or info@thelittlechefs.ca
NOTE: Gingerbread decorating classes are filling up fast so book your child's spot soon. Most classes in Erin @ What's Cookin are sold out. A few spots remain for the Friday November 27th @ 7 pm.
in Erin. Some spots in the classes in Orangeville Dec 6th and 12th!
One serving of fresh cranberries (1/2 cup) is low in calories and full of vitamin C and fiber and also a good source of vitamin K.
Cranberries have a great deal of health benefits:
• helps protect the urinary tract from infections
• fights viral infections
• increases the good cholesterol
• improves vascular function high antioxidant properties help fight cancer
Now that you know how great cranberries are for your family’s diet, here is some guidelines on buying fresh cranberries:
• Choose firm, ripe cranberries
• Look for cranberries that are deep red color
• Remember, fresh has more antioxidants than the dried cranberries or bottled cranberry drinks
• Fresh cranberries can be stored in the refrigerator for several months. Before storing, discard any soft, discolored, pitted or shriveled fruits.
• Once frozen, cranberries may be kept for several years. To freeze, spread fresh cranberries out on a cookie sheet and place in the freezer. In a couple of hours, the fully frozen berries will be ready to transfer to a freezer bag. Don’t forget to date the bag before returning to the freezer.
• Once thawed, frozen berries will be quite soft and should be used immediately.
Enjoy some seasonally fresh cranberries as part of your holiday season!
Yours in best health,
Lori Tinella
Little Chefs
Book your Little Chefs party now and receive our 1 year Anniversary special!
Contact us for more information 519-940-1131 or info@thelittlechefs.ca
NOTE: Gingerbread decorating classes are filling up fast so book your child's spot soon. Most classes in Erin @ What's Cookin are sold out. A few spots remain for the Friday November 27th @ 7 pm.
in Erin. Some spots in the classes in Orangeville Dec 6th and 12th!
Thursday, October 29, 2009
Healthier Treat
I know in my last post I talked about alternatives to the usual sweet treats for this upcoming Halloween but I thought I would give a nice eas recipe.
A healthier version of a brownie/cake recipe that can be adapted also to cupcakes for a party if you wish.
Buried Treasure Brownies
2 cups whole wheat flour
½ cup cocoa powder
1 1/2tsp baking soda
1 tsp salt
½ cup canola oil
½ cup unsweetened apple sauce
¾ cup agave syrup
2 tsp pure vanilla
2 cups shredded zucchini
¼ cup chocolate chips
Preheat oven to 350 degrees. Line 18 muffin tins with papers or can use a cake pan if desired.
In medium bowl combine flour, cocoa, baking soda and salt. In a large bowl mix agave syrup, oil, applesauce, and vanilla until well blended. Add flour mix to wet ingredients and stir until combined ( do not over mix) Fold in zucchini and chocolate chips.
Divide the batter between the liners in the muffin cups or in your greased cake pan
Bake until toothpick comes out clean for 17-22 minutes.
Icing
2 cups of semi-sweet chocolate/ chips work well
1 ½ cups of sour cream
1 tsp real vanilla
Melt chocolate over a pan of hot water, or in a bowl in the microwave, stirring until smooth. Transfer to a medium-sized mixing bowl. Add the sour cream and the vanilla and beat with an electric mixer until smooth and creamy. Let cool slightly until the frosting begins to thicken. Makes about 3 cups
Yours in good health,
Lori Tinella, Founder
Little Chefs
Have a Party that COOKS!
info@thelittlechefs.ca
519.940.1131
A healthier version of a brownie/cake recipe that can be adapted also to cupcakes for a party if you wish.
Buried Treasure Brownies
2 cups whole wheat flour
½ cup cocoa powder
1 1/2tsp baking soda
1 tsp salt
½ cup canola oil
½ cup unsweetened apple sauce
¾ cup agave syrup
2 tsp pure vanilla
2 cups shredded zucchini
¼ cup chocolate chips
Preheat oven to 350 degrees. Line 18 muffin tins with papers or can use a cake pan if desired.
In medium bowl combine flour, cocoa, baking soda and salt. In a large bowl mix agave syrup, oil, applesauce, and vanilla until well blended. Add flour mix to wet ingredients and stir until combined ( do not over mix) Fold in zucchini and chocolate chips.
Divide the batter between the liners in the muffin cups or in your greased cake pan
Bake until toothpick comes out clean for 17-22 minutes.
Icing
2 cups of semi-sweet chocolate/ chips work well
1 ½ cups of sour cream
1 tsp real vanilla
Melt chocolate over a pan of hot water, or in a bowl in the microwave, stirring until smooth. Transfer to a medium-sized mixing bowl. Add the sour cream and the vanilla and beat with an electric mixer until smooth and creamy. Let cool slightly until the frosting begins to thicken. Makes about 3 cups
Yours in good health,
Lori Tinella, Founder
Little Chefs
Have a Party that COOKS!
info@thelittlechefs.ca
519.940.1131
Tuesday, October 27, 2009
Healthier Halloween Tips
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, brownie and cookie packs, 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 and baked pumpkin seeds.
•Hold a Halloween block 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, baseball game or amusement park.
Lori Tinella
Little Chefs
Have a party that COOKS!
Contact me for our 1 year Anniversary Specials!
519-940-1131 or info@thelittlechefs.ca
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, brownie and cookie packs, 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 and baked pumpkin seeds.
•Hold a Halloween block 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, baseball game or amusement park.
Lori Tinella
Little Chefs
Have a party that COOKS!
Contact me for our 1 year Anniversary Specials!
519-940-1131 or info@thelittlechefs.ca
Wednesday, October 21, 2009
Cooking Healthy Food Fast........
So-called fast food is a blessing for rushed parents. Not only is it what the name implies but kids can’t get enough of it.
The trouble is that fast food does not get very good press. And rightly so because fast food still tends to be high in fat, salt, sugar and other additives.
But what if you could make the same meal at home? If it didn’t take that much longer to prepare and was so much healthier because you’re controlling what goes into it?
Burger, Fries and Tomato Salsa?
Ingredients:
1 lb organic ground beef
2 cloves garlic
1 teaspoon tomato ketchup
½ teaspoon ready-made mustard
1 teaspoon chilli powder
1 egg, lightly beaten
1 small onion
Olive oil
For Serving:
4 whole grain buns
Iceberg lettuce
Tomato salsa (see below)
Sliced cucumber and tomato
What you do:
· Peel and crush the garlic cloves. Peel and finely dice the onion.
· Using your hands, mix everything, except the oil, together. Divide the mixture into 4 and shape into burgers. It’s a good idea to make the edge slightly thicker: that makes the burger less liable to break up.
· Put them on greaseproof paper and leave them in the fridge, covered with more greaseproof paper, for about 30 minutes before cooking.
· Using a little oil and a non-stick pan, if you have one, fry the burgers until cooked, remembering to turn them once. Alternatively you can brush them with oil and grill them.
· Serve in buns with salad and salsa, and with oven-baked wedges (see below).
· Chicken and turkey are much loved by dieticians for their low fat qualities, and lots of kids prefer white meat burgers
Spicy Turkey Burger
Ingredients:
1 lb ground turkey
1 clove garlic, crushed
½” fresh ginger root, grated
1 small red onion, finely diced
Handful coriander
½ teaspoon salt
1 tablespoon soy sauce
1 teaspoon black pepper
1 tablespoons paprika
½ tablespoon ground dry mustard
½ tablespoon ground cumin
1 teaspoon chilli powder
Dash Worcestershire sauce
What you do:
Mix everything together and shape into 4 burgers. Brush lightly with oil and grill until cooked. Serve with tomato salsa and oven-baked wedges (see below).
Oven-baked wedges
Ingredients:
2 baking-sized potatoes
2 tablespoons olive oil
2 teaspoons chilli or curry powder
What you do:
Preheat the oven to 400 degrees.
Scrub the potatoes and cut each potato into 8-10 wedges. Pat them dry with kitchen towel.
Place the chilli/curry powder in a plastic food bag with the oil and shake it up a bit, then add the potato wedges and give them a good shake, rubbing if necessary to make sure they’re all coated.
Spread the wedges out onto a baking tray and cook for 25-30 minutes.
Tomato Salsa
Ingredients:
2 large ripe tomatoes
½ red onion
1 green chili (optional)
Coriander or basil
Salt & pepper
A pinch of sugar
What you do:
Halve the tomatoes and scoop out the seeds. Dice the flesh.
Peel and finely dice the onion. If you’re using a chilli, remove the stalk and seeds and chop very finely. Wash your hands thoroughly afterwards and avoid touching your eyes.
Chop the coriander or basil. Mix everything together, seasoning and adding the sugar, which draws out the flavour of the tomatoes. Leave to stand for 30 minutes.
There are many variations on this recipe. Some include garlic and green peppers; others, especially in the winter, use canned tomatoes and simmer the sauce for a short or long time, depending on the desired consistency! See which is your favourite !
Yours in good health,
Lori Tinella
Little Chefs
Healthier Kids One Bite At A Time!
519-940-1131
The trouble is that fast food does not get very good press. And rightly so because fast food still tends to be high in fat, salt, sugar and other additives.
But what if you could make the same meal at home? If it didn’t take that much longer to prepare and was so much healthier because you’re controlling what goes into it?
Burger, Fries and Tomato Salsa?
Ingredients:
1 lb organic ground beef
2 cloves garlic
1 teaspoon tomato ketchup
½ teaspoon ready-made mustard
1 teaspoon chilli powder
1 egg, lightly beaten
1 small onion
Olive oil
For Serving:
4 whole grain buns
Iceberg lettuce
Tomato salsa (see below)
Sliced cucumber and tomato
What you do:
· Peel and crush the garlic cloves. Peel and finely dice the onion.
· Using your hands, mix everything, except the oil, together. Divide the mixture into 4 and shape into burgers. It’s a good idea to make the edge slightly thicker: that makes the burger less liable to break up.
· Put them on greaseproof paper and leave them in the fridge, covered with more greaseproof paper, for about 30 minutes before cooking.
· Using a little oil and a non-stick pan, if you have one, fry the burgers until cooked, remembering to turn them once. Alternatively you can brush them with oil and grill them.
· Serve in buns with salad and salsa, and with oven-baked wedges (see below).
· Chicken and turkey are much loved by dieticians for their low fat qualities, and lots of kids prefer white meat burgers
Spicy Turkey Burger
Ingredients:
1 lb ground turkey
1 clove garlic, crushed
½” fresh ginger root, grated
1 small red onion, finely diced
Handful coriander
½ teaspoon salt
1 tablespoon soy sauce
1 teaspoon black pepper
1 tablespoons paprika
½ tablespoon ground dry mustard
½ tablespoon ground cumin
1 teaspoon chilli powder
Dash Worcestershire sauce
What you do:
Mix everything together and shape into 4 burgers. Brush lightly with oil and grill until cooked. Serve with tomato salsa and oven-baked wedges (see below).
Oven-baked wedges
Ingredients:
2 baking-sized potatoes
2 tablespoons olive oil
2 teaspoons chilli or curry powder
What you do:
Preheat the oven to 400 degrees.
Scrub the potatoes and cut each potato into 8-10 wedges. Pat them dry with kitchen towel.
Place the chilli/curry powder in a plastic food bag with the oil and shake it up a bit, then add the potato wedges and give them a good shake, rubbing if necessary to make sure they’re all coated.
Spread the wedges out onto a baking tray and cook for 25-30 minutes.
Tomato Salsa
Ingredients:
2 large ripe tomatoes
½ red onion
1 green chili (optional)
Coriander or basil
Salt & pepper
A pinch of sugar
What you do:
Halve the tomatoes and scoop out the seeds. Dice the flesh.
Peel and finely dice the onion. If you’re using a chilli, remove the stalk and seeds and chop very finely. Wash your hands thoroughly afterwards and avoid touching your eyes.
Chop the coriander or basil. Mix everything together, seasoning and adding the sugar, which draws out the flavour of the tomatoes. Leave to stand for 30 minutes.
There are many variations on this recipe. Some include garlic and green peppers; others, especially in the winter, use canned tomatoes and simmer the sauce for a short or long time, depending on the desired consistency! See which is your favourite !
Yours in good health,
Lori Tinella
Little Chefs
Healthier Kids One Bite At A Time!
519-940-1131
Monday, October 5, 2009
Do You Eat Local??
I am wondering how many of us eat local? It can be hard at times , when you are shopping and you see some nice looking produce but chances are that fruit or vegetable travelled a long distance to get to your supermarket. Be aware when shopping for your fruits and vegetables next time.
Go to http://www.eatrealeatlocal.ca/ to learn more.....
Try to support local Farmer's markets, some are open all year round. Ask at your stores if not sure where the particular food is from.
Support our Ontario Farmers!!
Yours in good health,
Lori
Little Chefs
519-940-1131
Go to http://www.eatrealeatlocal.ca/ to learn more.....
Try to support local Farmer's markets, some are open all year round. Ask at your stores if not sure where the particular food is from.
Support our Ontario Farmers!!
Yours in good health,
Lori
Little Chefs
519-940-1131
Wednesday, September 16, 2009
Get Your Kids Cooking This Fall!
Late Summer Newsletter
What a way to end our summer with all this beautiful weather! Fall is around the corner and we are all thinking of activities to keep the kids busy when there are not in school. Why not have them try a cooking class or two with Little Chefs!
Here at Little Chefs we are excited about all the upcoming Fall cookshops in Erin and Orangeville.
Fall Cookshops coming up in September *A few spots available so please call or stop by to register and your child's name will be entered in a draw for a prize!
Fall for Veggies! @ What's Cookin in Erin 519-833-0909
Come out and explore the bounty of veggies that are available now! Sunday Sept 20, 2009. 1:00pm & 3:00pm
Healthy Afterschool Snacking! @ Alder St. Recreation Centre in Orangeville
"I'm Hungry what can I make to eat?" Saturday September 26th, 2009. 1:00pm & 3:00pm
To find out more information or about other upcoming classes or events call or e-mail me anytime.
Lori Tinella, Founder Little Chefs
Happy Cooking!
Have a Party that COOKS!
519.940.1131
info@thelittlechefs.ca
What a way to end our summer with all this beautiful weather! Fall is around the corner and we are all thinking of activities to keep the kids busy when there are not in school. Why not have them try a cooking class or two with Little Chefs!
Here at Little Chefs we are excited about all the upcoming Fall cookshops in Erin and Orangeville.
Fall Cookshops coming up in September *A few spots available so please call or stop by to register and your child's name will be entered in a draw for a prize!
Fall for Veggies! @ What's Cookin in Erin 519-833-0909
Come out and explore the bounty of veggies that are available now! Sunday Sept 20, 2009. 1:00pm & 3:00pm
Healthy Afterschool Snacking! @ Alder St. Recreation Centre in Orangeville
"I'm Hungry what can I make to eat?" Saturday September 26th, 2009. 1:00pm & 3:00pm
To find out more information or about other upcoming classes or events call or e-mail me anytime.
Lori Tinella, Founder Little Chefs
Happy Cooking!
Have a Party that COOKS!
519.940.1131
info@thelittlechefs.ca
Friday, August 21, 2009
Little Chefs Fall Cooking Programs
NEW Fall Weekend Little Chefs Series at What's Cookin' in Erin & Alder Street Recreation Centre in Orangeville!!
Whats's Cookin'in Erin
Sunday September 20th- Fall for Veggies!
Sunday October 18th- Hooray for Halloween!
Sunday November15th - Delightful yet healthy baking class
Stay tuned for December Gingerbread Dreams classes! Register at What's Cookin' in Erin 519-833-0909
Alder Street Recreation Centre in Orangeville
Saturday September 26th - Fall for Veggies!
Saturday October 24th- Hooray for Halloween!
Saturday November 21st - Fun, Fabulous Fruit!
Saturday December 12th - Gingerbread Dreams! Register at Alder Recreation Centre guest services desk.
** $ 20.00 one-time registration fee for signature Little Chefs apron or t-shirt and recipe book with Fall series.
To schedule your own cooking class or party of 8 or more! Call Little Chefs @ 519-940-1131
Be sure to sign-up early for classes as class size is limited and books up fast.
Thank you again! Whether you've done an event with us in the past or this was the first time with us, Thank you! I look forward to seeing you again.
**Stay tuned for more fun in the kitchen !!
Happy Cooking,
Lori Tinella
Little Chefs
Cook Up Some Fun Today!
info@thelittlechefs.ca
519.940.1131
Whats's Cookin'in Erin
Sunday September 20th- Fall for Veggies!
Sunday October 18th- Hooray for Halloween!
Sunday November15th - Delightful yet healthy baking class
Stay tuned for December Gingerbread Dreams classes! Register at What's Cookin' in Erin 519-833-0909
Alder Street Recreation Centre in Orangeville
Saturday September 26th - Fall for Veggies!
Saturday October 24th- Hooray for Halloween!
Saturday November 21st - Fun, Fabulous Fruit!
Saturday December 12th - Gingerbread Dreams! Register at Alder Recreation Centre guest services desk.
** $ 20.00 one-time registration fee for signature Little Chefs apron or t-shirt and recipe book with Fall series.
To schedule your own cooking class or party of 8 or more! Call Little Chefs @ 519-940-1131
Be sure to sign-up early for classes as class size is limited and books up fast.
Thank you again! Whether you've done an event with us in the past or this was the first time with us, Thank you! I look forward to seeing you again.
**Stay tuned for more fun in the kitchen !!
Happy Cooking,
Lori Tinella
Little Chefs
Cook Up Some Fun Today!
info@thelittlechefs.ca
519.940.1131
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