Well friends, this week and next will probably be my busiest weeks of the summer!! I will be enjoying my annual time as a teacher at JCC’s summer “Kid’s College”, followed by a week of “Tweens to Teens”. As always, I enjoy the experience with a terrific bunch of kids and a wonderful assistant in each of my four classes!
Allowing kids in the kitchen with you is such an amazing experience for not just the kids, but the grown up as well. Some of my fondest memories are of times spent with my Mom and Nana cooking everything from stuffing to taffy (Mom…!!). I learned by example and love. Disasters aside, there is nothing more fun than getting your hands dirty and eating the mess! As the saying goes, show me how to fish and I will eat for a day, TEACH me how to fish and I will eat for a lifetime.
This first week of “Kids College” I will be teaching an advanced version of my previous cake decorating classes. So many of the kids in my previous classes have terrific skill and potential, I asked to teach a class specifically for them. We will be able to skip the basics and go right ahead to the fancy stuff! We will be working with fondant and flower nails and a few other really cool tools. I am expecting great things from these kids!
The second week won’t be my first foray with the older “teens to tweens” group. As I always am, I expect I will be impressed by their interest and knowledge! Many of them seem to be as dedicated disciples of the Cooking Network as I am! They know the chefs, the shows and the jargon. We will be putting on our own spin of the popular show “Chopped”. I will create a mystery basket of ingredients for the kids to turn into something fabulous! You can bet he class will abound with laughter and yummy treats!
We will learn about measuring and mixing, whisking and washing…after all, if you use it, you clean it! Each day will bring a new project, recipes, a treat or two to take home, and by the end of the week, we will have created a really great cookbook that will (hopefully) continue to be filled with future recipes and ideas they come up with.
The next time you have some free time, why not turn off the electronics and turn on the stove? Grab the kids and a cookbook, blow the dust off the cover, let it fall open and cook whatever recipe you see first! Add the ingredients listed, but don’t forget to add an extra heaping spoonful of love!! It will not only feed your body, but nourish your heart and soul!
Summer Veggie Impossible Quiche
- 2 eggs
- 2 C milk
- ½ t salt
- ¼ t pepper
- 1 c biscuit mix (like Bisquick)
- ½ red bell pepper, diced
- 1 small zucchini, diced
- 1 small tomato, diced
- 1 c shredded Cheddar cheese
Saute veggies and set aside.
Wisk together eggs and milk; add salt, pepper and biscuit mix and mix well. Sprinkle in veggies and cheese and stir.
Pour mixture into greased pie pan. Bake in preheated 350* oven for 35-45 minutes, until golden brown, puffy, and a knife inserted into middle of pie comes out clean.
To read more of Vicki McGraw’s commentaries on good cooking, fine recipes and perfect party treats, visit www.jamestowngazette.com and click on Join Me in the Kitchen’s own page. The Jamestown Gazette is proud to present our county’s most creative and original writers for your enjoyment and enlightenment.