Squash Your Hunger

What food lasts forever in your pantry and can fill an army of friends on the cheap?  SQUASH!!!  That's right, squash is part of the cucurbita family and boast many health benefits for low cost, long shelf-life produce.

Squash Your Hunger

January is a cold month amidst the dark hours of winter.  To brighten our spirits and palettes, we cooked with gourd-geous organge hues to squash our hunger.  The first recipe involved curry, apples, onions and pumpkin.  We made Autumn Squash Soup, which was a great decision for a frigid afternoon.  The bomb cyclone was headed our way, so we needed to warm up quickly.

Soup Prep

Preparation was a snap with a responsive team.  Ingredients were sauteeing before I had relayed all the steps in the process.  The kitchen filled with savory scents, calling to our bellies.

Bubble and Boil

Once the soup was complete, it needed to be blended to a smooth consistency.  I brought my trusty immersion blender to class just for this step.  Students were fascinated by the speed and precision of the immersion blender.  "We need more recipes using that tool!"

Blended Squash Soup

 I learned some fun facts preparing for this class.Cucumbers are part of the squash family.  Look at the species name- cucurbita.  Cucumbers fit in the name!  An adult student who likes to participate so she learns new life skills took ownership of a Creamy Cucumber Salad.

Whipped up in Minutes

This salad was mighty popular and a great way to cool off tongues after eating a hot soup.  Dill and cucumber are cool ingredients versus a hot curry or spicy onion.

A Cheesy Butternut Squash Pasta plate was tackled by a third team.  This seemed to be the most unusual of our recipes.  The girls made a cheesy sauce with blended squash and tons of cheese.  This sauce was mixed to cooked pasta and voila!  Cheesy goodness that disappeared in moments.

So good, it was Gone!

Now that the savory plates are covered, we can step into Sweetsville.

Muffin Mania

Pumpkin Cream Cheese Swirl Muffins were the first stop in Sweetsville.  This is not an actual town, but the place we all like to be when making meals.  Desserts are often coveted, despite knowing we need savory foods, too.  The library is undergoing construction, so some important tools are trapped from usage.  It turned out that the hand mixer is one of the hostages.  Therefore, team mates took turns flexing their muscles and working the cream cheese to a fluffy consistency.

Mmmm...muffins

This was a winner recipe!  I took this photo before the pan emptied with few crumbs remaining.  Pumpkin Oatmeal Cookies were the last recipe to tackle in our plan.  I wanted to test the theory that gluten free (GF) all purpose flour acts equivalently to regular all purpose (AP) flour.

Cookie Experiment

In theory, GF flour should equate to AP flour.  The recipe mixed up just fine, but we noticed a major difference in cooking.  These cookies were only supposed to take 12-15 minutes to bake, but the GF flour seemed to cause a delay.  This recipe took upwards of 20-25 minutes per batch to firm up.

Yummy in my Tummy!

Regardless of the extra bake time, students still called these cookies, "Yummy in my tummy!"  My favorite joke for this recipe was a teen consistently calling them Goatmeal Cookies.  I finally understood his reference to the Gluten-free part.  This student often expresses his opinion that Gluten Free recipes result in cardboard quality products.  "Only goats eat cardboard."  I found that hungry teens and tweens devour Goatmeal Cookies, too. 

Time to Eat!

Many thanks to Wegmans Food Markets for sponsoring this teen cooking club.  The community of Corning, New York is supportive of these learning lessons and we are grateful.  The Local Steelworkers Union Hall provides our giant kitchen, the students provide the fun.

Let's Go Shopping

This wraps up another delicious cooking club event.  Join us in February as we go shopping at Wegmans Food Market.  We will meet and shop just like a large family preparing to stock up their pantry for the month.  Their chefs will also engage us with a cooking demonstration!  That will be fun to see how the professionals get the task complete.

Until then, thanks for visiting!

~Erica

Vegan Ventures

Teen Cooking Club ventured into a Vegan menu on Veteran's Day 2017.  For those readers who are unaware, vegan diets eliminate all animal byproducts.  Meat, dairy, and honey are also eliminated from this diet.  "NO CHEESE?!" screamed a few unsuspecting students.

Soup's On!

Once we covered the basics of what not to expect, we rolled up our sleeves and got chopping.  Despite no cheese, the apparent main food source in the minds of these students, the menu was filling and easy to accomplish on a cold Friday afternoon.  Soup is a great entry into a vegan diet.  It's easy to avoid meat, while getting lots of flavor and substance using beans and greens.  Cookie and Kate provided this yummy Spiced Lentil Soup, which included curry powder.  Insert the olfactory scent of the kitchen here.  

Sweet Treats

When veggies are involved, I stress to students to "Try it!  We made it together, so it won't kill you.  If you decide it's not for you, the round file is in the corner."  They laugh at the idea of a trash can being a round file, but they respect my efforts and give the required taste.  Not everyone liked the soup, but those who did came back 2 or 3 times!

A sweet addition to our menu involved no-bake cookie balls.  The Beaming Baker posted this recipe for No Bake Peanut Butter Coconut Bites (Vegan, Gluten Free).  Since they were gluten free and no-bake, this seemed like a simple recipe to tackle.  I swear the holiday off of school and the phase of the moon had a portion of my students in a tizzy!  Just look at the top left corner of these pans---that is not the best work of my budding chefs.  I believe we need to focus a class on meal presentation.  At least these treats disappeared in zero seconds flat.

Chewy Cookie Bars

The last recipe on our menu was a suggestion from a patron.  These Reese's Chewy Chocolate Cookies are tried and true in her vegan home, but we ran into some issues.  Switching the butter with a vegan replacement was not much trouble.  Using "fleggs" in place of chicken eggs offered a great lesson. {A flegg combines ground flax seed and water to create a gelatinous mixture quite different from the average egg from an animal.}  Despite following this recipe step by step, the group of students found the mixture to be tough to blend and very dry.  We added extra oil and water to adjust the issues.  Baking the mixture in a pan to make bars rather than cookies allowed them to be quicker to prepare, since class was quickly coming to a close.

Come and Get It!

Despite our concerns about the cookie bars, they also disappeared within seconds!!!  Families were arriving to pick up their charges, so younger siblings and curious parents tasted the foods we cooked.  Everyone was surprised to eat simple food that tasted so good.  Only one family of the group lives by the vegan diet, but everyone decided it's an easy solution to cook healthful foods that have a low impact on our environment.

Clean up!

Kitchen chores are the least favorite of my students.  I stress that balance is important to life, so with fun comes responsibility.  Sometimes it's a struggle to get these students to clean up, but I love when I catch them in the act without any prompting. <3

Last chance to create with Me!

This wraps up another fun-filled year in the kitchen with teens.  Join us in December to catch a recap of the annual Make & Bake Gifts event.  Filomena Jack will bring her stuffed creatures to teach some sewing skills.  Craft Farm will enlighten students with some kitchen chemistry while making lip balms.  We will also test an old-fashioned corn flake candy wreath recipe, plus add in cinnamon-sugar pretzels.  It is always a great way to get into the holiday spirit.

Thanks for visiting!

xo,

Erica

Freaky Eats

This October appropriately became a spooky month with life and family circumstances shaking up plans and postponing the Freaky Eats theme from Friday the 13th to October 30.

Mind Control:  Fact or Fiction

A spine tingling program was in full swing in the adjacent community room as I prepared my ghoulish program.  While Chris Johnson's traveling library show, Mind Control: Fact or Fiction was toying with the powers of the brain and freaking out the audience, I was preparing to freak out the senses of some hungry teens.

Monstrous Meal

The Freaky plan started simply with Monster Donuts.  I purchased a glazed dozen donuts, a package of multi-colored vampire teeth, and a bunch of bloodshot sugar eyes. A Time for Seasons summed up this project quite simply.  Shove the teeth into the donut hole, push the eyes into the dough and Voila!  Adding more than 2 eyes makes them freakier.

Three Eyed Purple People Eater

We needed something to wash down the monsters and found Zombie Juice might do the trick.  This recipe comes from Ebay, which is weird!  Teens wondered if we could auction off the concoction for profit after we made it.  Turns out it was too toxic for their tastes!

"Like Toxic Root Beer Floats!"

This recipe included three main ingredients, orange sherbet, vanilla ice cream and orange soda.  I made the mistake of buying DIET SODA and everyone lost interest!  I admit I can't get behind diet soda and actually detest most soda, but teens usually don't care.  This was a shock to find they hated this recipe.  "It looks like toxic root beer floats" exclaimed a freaked out chef who seriously tried to appreciate this drink.

Too toxic to taste

It turns out this drink was way too sweet for teen taste buds.  They appreciated the gummies, but disliked the sugary eye balls.  

Overall, this was a flop recipe destined for the graveyard.

How do you boil water?

The last recipe in this Tate of Teen Cooking Club experience was Toxic Waste Mac and Cheese.  We began the program attempting to boil water and get this recipe done first, but the electric coil burner we used was slower than molasses.  As we waited for the water to boil, I asked what seemed like a simple question--How do you boil water?  I recently borrowed The Useful Book:  201 Life Skills They Used to Teach in Home Ec and Shop, which covers all of these simple life tricks that we take for granted.  The answers flew fast, but it was funny to hear how many steps were missing from this process when each student tried to relay the order to me.  

Add the Mac

Luckily we had other projects to keep us busy and not watch a pot boil water.  Once the bubbles were rolling, we added a box of small shell pasta.  Then we set the timer for 10 minutes to cook the pasta al dente.

Minty Toxicity

When the pasta was done, we drained the water and started the roux sauce.  I talked about the base of most sauces starting with a roux, which uses an oil mixed with flour to a paste or play dough consistency, depending upon preference. Milk is then added to the roux slowly to make a white sauce or bechamel.  Bechamel is the mother many sauces in culinary arts.

After making the white sauce, we added a package of shredded cheese, Italian herbs and several drops of green food coloring.  The spinach was forgotten in the aisles of Wegmans, but no one missed that scary vegetable anyway!

Speaking of vegetables.....stop by in November to see what we make for Vegan Ventures, the cooking class where we skip all of the animal products!

Thanks for visiting this Freaky Eats Teen Cooking Club.

Happy Halloween!
xo,
The Jersey Devil

Cake Boss

With a Summer Reading theme like, Build a Better World, it seemed appropriate to build something in Teen Cooking Club.  This month, we asked who could build a better cake.

Cake Bakers....GO!

Considering a time restraint of just under 2 hours to cook, decorate and judge the confections, boxed cake mixes were provided to each team.  The worry of correct measurements of dry ingredients in a flurry was eliminated.  One "rule" for the designs was to create a vehicle.  The definition of a vehicle was to be as open and creative as each team wanted, so they had to support their creation with a good story.  

Getting started at the Union Hall

We have a huge space to bake and decorate at the Local 1000 Union Hall.  With a double oven, all teams were able to prep their cakes and have them cook at the same time.

Remember your cake and start timing!

Each team was responsible for their cake being baked and not burned, 

although I helped with the removal from the hot oven. 

Cooling is Quick in the fridge

Some teams were wise to cool their cakes in the refrigerator.  With a warm cake, icing will slip right off and ruin the design.  There was a ton of candy provided to used as decoration.  More than enough candy to use, but I noticed a lot of sneaking of the treats....

but that's what I planned to see 😎.

Cook, prep, and WASH THOSE DISHES!

Each team was required to follow all instructions, involving the cooking, prep, and clean up of their cakes.  Before judging could take place, each creation needed to be placed on a separate table and each team needed to sanitize and take down their stations.

Quick to Complete

Some teams finished so quickly, I'm not sure they even discussed a plan before they started decorating.  I strolled to each station to check in on progress.  A few teams willingly shared their ideas, but a few chose to be secretive, considering this was a competition.

Blue is the Hue

Although there was a full rainbow of food coloring to use, almost everyone chose blue for their icing.  It is an easy "sky" or "ocean" or alien steel, according to one silly group.  Once all cakes were ready for judging, a representative of each team shared a statement to support their submission.  This peer focused public speaking is a great skill.  Having to supply a story off-the-cuff provided priceless descriptions.

Magical Rickshaw

The clown of the club created a Magical Rickshaw, meant to transport travelers to unbelievable lands.  Most of us jokingly questioned, "where is the rickshaw?"

Fly Away Home

On occasion, there was a shy creator who couldn't give much support to their vehicle story.  This hot air balloon is beautiful, but lacked a colorful story to let the imagination soar.

Butterfly

The butterfly cake will take you to a magical insect world with one bite.  The cake is the vehicle, not the butterfly.  This is like a doorway for entymologists.

Hot Air Inspiration

Another hot air balloon developed in the class.  This one is called "Sky Rider" and can take it's passengers anywhere, anytime.  I wonder if I'd need a work excuse to take a flight...

Just a Truck

The shyest team created this truck.  It was difficult to get a short story description of this vehicle.  At least there were smiles shared in the presentation.  

Public speaking is not an easy task.  Small classes like this are a great start.

Time Travel

A clock is a wonderful vehicle and very creative entry for this contest.  This team left details up to the imagination.  They called this cake, "Time Machine," because time will take you places you've never been and to places you might not wish to visit, like the dentist!

OUtta tHiS wOrLD!

Aliens took over the making of this cake.  Disaster and despair were paired with an alien invasion with this cake called "Candy Crush UFO."  So much candy!!!

Cotton Candy Blowout

The detailed description of this sugar rush of a cake swept us all away.  A budding chef and imaginative story teller said this cake "transports you to a land of sweetness.  

Cotton candy is like a firework.  There is an explosion of sweetness is every bite!" 

I'm Faaaaallllllllliiiiiiiiinnnnnng!

My personal favorite of all the entries was "Fallout Boy." The girls who worked well together creating this masterpiece said "it will transport you to a rainbow land."  I believe the whole class was impressed by this submission.  Considering everyone's wonderful teamwork and the nature of summer, each participant received a McDonald's ice cream certificate, because they are all so cool.  Cakes were split to share with families at home and leftover candies will be saved for October when we create "Freaky Eats."

Thanks for visiting!

Teen Cooking Club will commence in October 2017.

See you then.

~erica

  

Summer BBQ

SSC Library's Teen Cooking Club returned in July for the Summer BBQ.  When you think BBQ, warm weather, outdoor games, and good times with friends may come to mind.  We had most of that...minus the weather!  For a second year, our summer barbecue was destined for indoor fun.

Fire Success, not so much with weather

We struggled with the weather forecast, which has a fickle personality in general.  I got the fire stoked on the grill and the coals were just ready for our first sandwiches when the skies opened up and FORCED US INSIDE!  Some folks were given unexpected showers while playing bag-toss.

Note those WET BRICKS!

Grilled Cheese with(out!!) Bacon was the first and ONLY recipe we had a chance to actually grill.  To accommodate for quantity, an electric skillet was used indoors.  That appliance saved our BBQ!!!

Displaced BBQ'ers Seek Refuge from the Storm

Luckily we had refreshments and games to keep the fun going inside.  A patriotic punch using the principles of science took center stage and maintained a high energy of excitement.  The layers of this Patriotic Punch work because of the sugar density.  The highest sugar content drink is poured into the pitcher first, followed by a drink with less sugar.  The top layer has little to no sugar.  This variety used cherry juice, light Gatorade, and seltzer water.  This was a WINNER!

Layered Punch for the Win

Another winner at any barbecue is the S'more.  Since we lacked a real fire, some kids claimed we could use the microwave.  The fire-lover in me died a bit.  I can't cook with a microwave, actually detest that device!  Our Union Hall has a wonderful 400 burner (ok, I'm exaggerating) gas stove top.  What do you do when your fire has been washed out?  Turn on the burners to roast those marshmallows!!!

Direct Supervision REQUIRED

Cooking sugar over an open flame as pictured is not ideal for most home settings, but providing a barbecue feel on a rainy afternoon proved this technique effective.

Deluxe S'mores

Using Keebler Deluxe Grahams, which are covered in chocolate made this snack a cinch.  After roasting the marshmallow, use two cookies to peel the goo off of your roasting stick.  Repeat as necessary until you've achieved sugar overload.

Wegmans O's Cookie-wich

Wegmans O's cookies give the same result with less of a chocolaty mess.  We pulled apart the cookie sandwich and applied the roasted marshmallow goo.  No one admitted which snack was their favorite, they just wanted S'more!

Musical-Must-Have

To finish off our festivities, we pulled out the old boom box and played Musical Chairs.  It's refreshing to watch a mixture of ages play this timeless game.

This wraps another Teen Cooking Club.  Special thanks to Wegmans Food Markets for providing the food funding for this program.  Join us in August for Cake Boss, a cooking competition.  The summer reading theme is Build a Better World, so I ask who can Build a Better Cake?

See you in August.  Thanks for visiting.