Get Youth in the Kitchen

Usually, when I write a post, it's a basic, quick and easy recipe. It is not my intention to give you overcomplicated recipes that take all afternoon and all your pots and pans to cook. And, yes, I do believe there is a time and place for those recipes.

I also develop recipes for our local foods program. Those recipes also follow the same basic, quick, and easy method.

This year something extra exciting has happened. The interest in youth and cooking has grown exponentially. My Facebook posting on youth and food, received over 150 hits, more than any other posting. I thought 'I am on to something here'. More and more people are realizing the value of teaching children to cook. Learning to cook is a life skill. It builds confidence. Just watch a child smile when you tell them how good their dish tastes. Learning to cook builds reading and math skills.

Even very young children can perform tasks in the kitchen. Check out this reference from Clemson University on age appropriate food preparation tasks for children.

This is a recipe from our latest local foods brochure.  It is for orange and honey roasted carrots. You can use baby or regular carrots. If using regular carrots, your child may need help with peeling and cutting.

Orange and Honey Roasted Carrots

Serves 4.

Ingredients:
1½ pounds carrots
1 Tablespoon extra virgin olive oil
1 orange, zest and juice
¼ teaspoon salt
¼ teaspoon black pepper
1 to 2 Tablespoons honey

Directions:
1. Preheat oven to 400°F.
2. Wash and peel carrots. Slice diagonally into about 1-inch pieces.
3. Arrange carrots in single layer on rimmed baking sheet. Coat with olive oil.
4. Remove about 1 teaspoon of zest from the orange. Cut orange in half and remove the juice. Combine zest, juice, salt and pepper. Pour over carrots. Stir to combine. Cover tightly with foil.
5. Roast until crisp-tender, about 10 minutes.
6. Remove foil and increase oven temperature to 450°F.
7. Roast, uncovered until carrots are tender and browned in spots, about 10 minutes longer.
8. Drizzle honey over carrots. Stir to coat the carrots.

Note: Citrus zest may be slightly bitter. If desired, the zest can be omitted.

A Little Short on Cash

Tax time is almost over.  For me, it was over a few weeks ago.  And things did not go my way - I think the government kept too much of my money.  At least in my humble opinion. 

Well, I gotta eat and being the foodie that I am, I want good food.  I am not one for believing that good food has to be expensive.  I prefer not to think of it as cheap, just frugal.  You make the best of what you have.

For my frugal dish, I went back to something my mother used to make, salmon cakes.  This is one of the most inexpensive dishes you can make.  You need a can of salmon, one egg, and some type of bread to bind it.  Crackers and dry bread crumbs work well for this.  Additional seasonings can be added, like onions, lemon zest,  red pepper, and mustard.  Mix it up to suit your tastes.

Recently, I read where a chef stated that canned salmon was like cat food.  "Meow".  Sorry chef, mom used canned salmon and that's what I use.   Canned salmon is great.  It is inexpensive, a good source of omega-3 fatty acids and if you consume the bones, a good source of calcium.  Here is my recipe for salmon cakes.  Use the recipe as a guideline.  If you want to add or remove something, please do so.

Salmon Cakes with Mustard Sauce

Serves 4.

Ingredients:

1 can (14.5 ounce) salmon
¼ cup dry bread crumbs
⅓ cup chopped red onions
1 Tablespoon Dijon mustard
1 large egg
Vegetable oil, for frying

Mustard Sauce:
1 container (6 ounce) plain yogurt
1 Tablespoon coarse grain or Dijon mustard

Directions:

1.  Drain salmon and mash with a fork.  Add the remaining ingredients and mix thoroughly.  Divide into fourths.  Form into a ball and flatten to about ½ inch.

2.  Heat oil in a large skillet over medium-high heat.  Cook salmon cakes, turning once, until golden brown and just cooked through, 6 to 7 minutes.

3.  Stir together yogurt and mustard.  Serve with salmon cakes.