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.

It's All About the Pears!

One of the things that I like about fall is the arrival of pears.  There are over 3,000 varieties of pears grown around the world, but only a few are available in the United States.  Pears are widely available in the fall and winter.  When selecting pears, gently press your thumb at the neck to test for ripeness.  The more the pear gives, the riper it is.  Store pears at room temperature until they reach desired ripeness.  They should be refrigerated to avoid over-ripening.  For more information and fun pear facts, take a look at USA Pears. 

For years, I only thought of pears as a snack to be eaten right out of hand.  And there is nothing wrong with that.  Recently, I have begun to think of pears as more than a snack.  And why not?  It's a fruit just like apples. Pears can be used in numerous ways, to make pear sauce - think applesauce.  They can be made into pies and tarts.  They are also wonderful roasted or simmered in honey.  For more pear recipes, check out Saveur magazine website.

One of my favorite ways to cook pears is stovetop in honey and a bay leaf.  I serve this with Greek yogurt, but ice cream would be a good accompaniment.

Pears with Honey, Bay and Greek Yogurt

Serves 6.

Ingredients:
⅓ cup sliced almonds or pistachios
3 firm Bosc pears
⅓ cup honey
3 bay leaves
2 Tablespoons amaretto, optional
1½ cups Greek yogurt

Directions:
1.  Preheat oven to 375°F.  Place nuts on a rimmed baking sheet and toast in the oven until fragrant and lightly browned, about 5 minutes.  Pour onto plate and cool.  (This can be done a head of time.)

2.  Halve the pears, lengthwise.  Cut out the fibrous sections connecting the stems to the cores.  Using a melon baller or paring knife, scoop out the cores.

3.  In a large skillet over low heat, combine honey and bay leaves.  Bring to a simmer.  Continue to cook until honey bubbles.  Remove from heat.

4.  Carefully place pear halves, cut side down, in skillet.  Cover and continue to cook for about 10 minutes.  Using a long handled spoon, gently turn the pears over and baste with the honey mixture.  Drizzle amaretto, if using, into the honey mixture.  Continue to cook, uncovered, until pears are golden brown and a paring knife slips easily into the centers, about 6 to 8 minutes. 

5.  In a bowl, stir the yogurt until smooth.  To serve, place each pear half in a bowl, dollop with the yogurt and sprinkle with nuts.  Dizzle with the honey mixture and serve.