Well, Happy Belated Pancake Day as it may be!
Kids cooking classes continue to be a success--I find them really fun--that hour goes by so fast! The kids seem to be having fun too--definitely a great venture so far!
We made these little silver dollars last night with a little fruit and this dip to go with...they must have been good....there were only a couple left for the kids to take home!
I know that Pancakes aren't generally "health food", but I also know that anytime you make something from scratch, instead of a mix, or a prepared product, it is better for you. Baking from scratch takes the same amount of time, but allows you to choose exactly what you put in it : Whole ingredients like eggs, milk, flour...Leave all the "extra" ingredients where they belong..in the box.
Cinnamon and Brown Sugar Silver Dollar Pancakes
1 cup flour
1/2 tsp salt
1 tsp baking powder
2 tbsp brown sugar
1/2 tsp cinnamon (or more of you really like cinnamon)
1 egg beaten
1 1/2 tbsp oil
enough milk to measure 1 cup when mixed with the egg.
Mix dry ingredients. Mix wet ingredients. Add wet to dry all at once and mix lightly with a whisk just until moistened--don't over mix it, lumps are okay!
Drop by tbsp-ful into a hot pan and cook like usual.
Serve with cut up fruit and this dip:
Peanut Butter Fruit (and pancake dip :)
1/2 cup plain yogurt
2tbsp peanut butter
1tbsp honey
pinch cinnamon
Mix all together until well combined. Serve with fruit and/or pancakes!
Wednesday, February 22, 2012
Tuesday, February 7, 2012
Starting Today...
Ever get the feeling that today is the beginning of something that is about to change the way you live your life? It doesn't happen that often to me, but I have begun to listen to that little intuition voice--because it is very rarely wrong. I woke up this morning, knowing that things are about to change--can there be a more exciting way to wake up?!
Today is the first day of "Food-ivore for Kids Cooking Classes". I am so excited! I have kids aged 5-9 coming each Tuesday this month for a fun hour of cooking, eating, and being silly. Can't wait!
*by the way--registration is now open for March--so if you missed getting in on the February excitement, your kids can take in the March Fun! I am also offering a March Break Class--2 hours of cooking excitement--a nice break -from the break. See the link above for all the info!
I let Madeleine choose our first cooking class menu--she chose these little babies, one of her favourites. They are so good! Leftovers are great to take for lunch the next day too!!
Southwest Egg Rolls
(makes great appetizer or dinner or lunch..you decide!)
1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (optional)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
Juice of 1/2 lime
1 cup shredded cheese (like cheddar, monteray jack, marble)
S&P
Mix all the ingredients together (except the egg roll wrappers). Combine well. Lay a wrapper with one corner pointing towards you. Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling. Fold in both corners and roll up like an egg roll. Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet. Brush eggrolls lightly with oil if you like and bake at 425 degrees for about 25 minutes, turning once. They should be browned and just a little crunchy. Serve with salsa guacamole or your favourite southwest style dip.
Today is the first day of "Food-ivore for Kids Cooking Classes". I am so excited! I have kids aged 5-9 coming each Tuesday this month for a fun hour of cooking, eating, and being silly. Can't wait!
*by the way--registration is now open for March--so if you missed getting in on the February excitement, your kids can take in the March Fun! I am also offering a March Break Class--2 hours of cooking excitement--a nice break -from the break. See the link above for all the info!
I let Madeleine choose our first cooking class menu--she chose these little babies, one of her favourites. They are so good! Leftovers are great to take for lunch the next day too!!
Southwest Egg Rolls
(makes great appetizer or dinner or lunch..you decide!)
1 pkg egg roll wrappers from the produce section
1 can black beans, drained and rinsed
2 green onions finely chopped
1 tomato chopped
1/4 cup tomatillos chopped (optional)
1/4 cup cilantro
1/4 cup corn (optional)
1 small red or yellow pepper chopped finely
1 tsp cumin
1 tsp chili powder
1/4 tsp chili flakes (or more if you like it spicy)
Juice of 1/2 lime
1 cup shredded cheese (like cheddar, monteray jack, marble)
S&P
Mix all the ingredients together (except the egg roll wrappers). Combine well. Lay a wrapper with one corner pointing towards you. Place a couple tablespoons of filling in center of wrapper, fold the corner closest to you over the filling. Fold in both corners and roll up like an egg roll. Dab a bit of water on the last corner, so that it will seal, roll and place seam side down on a lightly oiled baking sheet. Brush eggrolls lightly with oil if you like and bake at 425 degrees for about 25 minutes, turning once. They should be browned and just a little crunchy. Serve with salsa guacamole or your favourite southwest style dip.
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