Tag Archives: recipes

Roasted Chickpea Snack

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Kid jobs: Pinching, pouring, stirring, eating, smelling

Learning objectives: Choosing spices is a creative skill that you can practice and develop. Begin to know spices based on smell, color and texture. Delicious snacks can be healthy, homemade, affordable, and fun. Practice fine motor skills.

Ingredients:

  • 1 Can Garbanzo Beans
  • 2 Tablespoons Olive Oil
  • Salt
  • Pepper
  • Any mix of spices that you like [I generally do Smoked Paprika and Garlic, but this is a nice way to develop and share a preference].

Supplies: Mixing Bowl, Stirring Spoon (or you use your hands!), Baking Tray, Oven.

Directions:

  • Step 1: Preheat the oven to 400 degrees.
  • Step 2: Wash one can of chickpeas (Garbanzo Beans) in a colander.
  • Optional Step: Depending on the interest of the participants, pinch each chickpea to get the skin off! Leave the skinless chickpea intact, don’t smush it! You don’t have to do this step, but it can be very meditative and/or fun. Chickpea skins go in the compost.
  • Step 3: Pour chickpeas into a medium mixing bowl and stir in the olive oil until all chickpeas are coated. Sprinkle salt, pepper, and the spices you choose over the oily chickpeas and mix until they are all coated with all the spices.
  • Step 4: Pour them out on a lined baking tray into one layer of chickpeas.
  • Step 5: Put in the oven for about 20 minutes and check two or three times to stir so the roasting is even-ish. Pull them out once they are the crispiness that you like. [I like a toasty outside with a mushy inside, but sometimes I forget and leave them until they are crispy all the way through with a delicious outer layer of spices, and that is okay too!]
  • Step 6: Allow to cool until it’s easy to pick them up. [I suggest putting them into small individual bowls because once you start snacking it’s hard to stop!]
  • Step 7: Eat!

Garden Parfait Snack Recipe

garden parfait

Ingredients/Supplies:

  • 2 graham crackers
  • Yogurt
  • Blueberries and strawberries
  • Plastic knife
  • Plastic spoon
  • Scissors
  • Tape
  • Markers
  • Colorful paper squares
  • Clear plastic cup

 

Step 1: Using one paper square and markers draw a flower or nature scene. Cut out the picture and tape it on the end of the spoon, it will look like a flower in a garden when you are done!

Step 2: Crush one graham cracker in the bottom of the clear cup using the spoon.

Step 3: Pour several inches of yogurt over the graham cracker layer.

Step 4: Chop the strawberries and blueberries however you like, place them on the surface of the yogurt in a design to make a caterpillar, worm or pattern. Crumble the remaining graham cracker all around the remainder of the yogurt surface. 

Step 5: Add the flower spoon, admire the layers  of your parfait from the side of your clear cup and then eat!

Summer Recipe: Veggie Butterfly Snack

As we  all continue to enjoy this warm weather and everything that comes with it, here is a recipe that you can enjoy with your kids this summer :

 

Veggie Butterfly Snack

Ingredients

1 Celery

A spoonful SunButter

8-10 Blueberries

2 Pretzels

1 Cherry Tomato

1 Small Marshmallow

2 Tiny Chocolate Chips

(multiply amounts by number of kids)

Recipe:

  1. Wash and slice celery into approximately 6 inch sticks. 
  2. Spread SunButter or any non-allergen that can serve as a tasty adhesive (there are soy butter options as well!) down the middle of the celery stick, then press blueberries into the SunButter. This is the middle of your butterfly!
  3. For the butterfly eyes, cut your small marshmallows in half, and press the tiny chocolate chips into the non-sticky side of your marshmallow half. Take each eye and press it gently but firmly onto a dried cherry tomato. The eyes can be made many different ways, you can even purchase them pre-made.
  4. Now place the pretzel / wings into the SunButter on either side of the blueberries, press the cherry tomato head onto the end of the celery stick and you have a Veggie Butterfly!
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You can use all kinds of vegetables for this project, such as raisins, berries, cucumbers, sweet peppers, carrots, as long as you’ve got some goggly eyes to go with it it’s going to be really fun and delicious.

Health & Wellness & Sweet Potato Tacos

sweetpotatotacos

At this week’s Mo’Magic meeting, Garden and Seed-to-Mouth educator Yaya made sweet potato tacos for the annual Health and Wellness presentation. Not only were the tacos delicious, but they looked beautiful too!

What is Mo’MAGIC? 

Mo’ MAGIC is a collaborative San Francisco neighborhood-based nonprofit organization whose mission is to transform the community and youth through the MAGIC of collaboration.

About the Health and Wellness Presentation

The first presentation of the day focused on various personal and professional stresses, self-care routines, and actions to improve on healthy lifestyle choices. Aptly titled Holiday Blues Clues, their suggestions included (but was not limited to!): setting healthy work-life boundaries, asking for what you need, taking alone time, getting enough sleep, stretching, taking breaks, and giving compliments!

For more ideas, check out Self-Care Isn’t a One-Time Deal.

“Even hero’s need to eat!” – Yaya says about the “superhero” cohort of nonprofit providers. 

Cooking Demo by Yaya

To close the Health and Wellness presentation, Yaya made everyone a sweet potato taco! She started by asking everyone about their holiday comfort foods — think coco, chili, soup, breads – and offered this as her comfort food. A regular napper, Yaya  says this meal (delicious and light) gives her energy and keeps her going to the end of the day!

Try the full recipe — Sweet Potato Tacos!

Crispy Quinoa Patties at Plaza East

On Thursday evening, April 14, 2016 residents and youth of Plaza East cooking class made delicious Crispy Quinoa Patties. 4.14.16-PlazaEastCooking_IMG_6269Crystal Jones, our CommunityGrows Seed-to-Mouth Cooking Coordinator, led the youth in preparing the ingredients and putting the patties together.4.14.16-PlazaEastCooking_IMG_62144.14.16-PlazaEastCooking_IMG_6218Another delicious dinner enjoyed by all.4.14.16-PlazaEastCooking_IMG_6277Here is the recipe!
Crispy Quinoa Patties
Ingredients:
2 cups cooked quinoa (can also use rice to make rice patties)
3 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon of freshly squeezed lemon juice
2 tablespoons chopped herb of choice (parsley, cilantro, oregano)
1/2 small onion, finely chopped (about 1/3 cup)
1/3 cup fresh parmesan cheese, grated
3 cloves garlic, finely chopped
3/4 cup whole grain breadcrumbs
1/2 cup finely chopped carrot and zucchini (or veggie of choice)
1 Tablespoon oil, plus more as needed

Directions:
1. Combine quinoa, eggs, salt, and pepper in large bowl. Add remaining ingredients (save oil for cooking). Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
2. You should have a mixture you can easily form into patties. You want the mixture moist so it will hold together when cooking. You can add more breadcrumbs to firm up or add a couple drops of water to moisten the mixture.
3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Enjoy with a fresh salad.
Here is Alana Herro, one of our CommunityGrows extraordinary volunteers who helps out at the Plaza East cooking class on Thursday nights with one of her helpers!4.14.16-PlazaEastCooking_IMG_6291

Gonzo Burgers!

Gonzo Burgers

Ingredients:
2 1/2 cups garbanzo bean sprouts (or canned)
4 large eggs
grated zest of one large lemon
1/2 teaspoon fine salt
1/3 cup chopped fresh cilantro
1 onion chopped
1 cup toasted breadcrumbs
1 cup other sprouts (optional)
1 tablespoon olive oil

Steps:
1. If using garbanzo bean sprouts, steam them until just tender, about 10 minutes. If using canned garbanzos, drain them before measuring.
2. Saute the onion and cilantro (and herbs if you like) until translucent, adding a little of the salt while they cook. Set aside to cool.
3. Toast the bread crumbs and set aside too.
4. Combine garbanzos, eggs, & remaining salt in a food processor or blender. Puree until the mixture is the consistency of very thick, slightly chunky hummus. Pour into a mixing bowl and add the cilantro onion mixture, lemon zest, sprouts, and bread crumbs. Let the mixture sit for a few minutes for the breadcrumbs to absorb some of the moisture. Stay on the moister side of things, you can still sprinkle some breadcrumbs in as you go. If too dry, a bit of water or egg can be used to moisten the batter.
5. Heat the oil in a heavy skillet over medium low, add 4 patties, cover and cook for 7-10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning at this point. Flip the patties and cook the second side for 7 minutes until golden.
6. Remove & cool on a wire rack. TO serve, carefully cut each patty in half, insert your favorite fillings: sauteed chard with garlic, cheese & tomatoes, avocados, etc.

Adapted from Heidi Swanson, 101 Cookbooks

Modern Tea
602 Hayes Street
San Francisco, CA 94102
415-626-5406

Home Made Pasta or Ravioli

Home Made Pasta or Ravioli

Makes 8 oz. of dough, enough for 4-5 nice sized ravioli

Ingredients:

1 Tablespoon Olive Oil
1 cup flour
1 egg
3-4 teaspoons water

Mix the flour and olive oil in a bowl or a mixer for one minute.

Whisk the egg in a separate bowl until it is no longer lumpy.
While stirring the flour oil mixture, slowly add the egg. Still stirring, sprinkle in the water a teaspoon at a time, waiting of it all to gather into a ball that rocks around the mixing bowl.

Pull out the dough, wrap it in plastic wrap and let rest for at least 30 minutes. If you are making ravioli, this is a good time to create the filling, which could be mushrooms, cabbage, cheese, tomatoes, or zucchini- get creative! You can even use leftovers you mihgt have in the fridge and make a completely new meal!

When you are ready, roll out the dough thinly, using just a little flour if it sticks, and cut into noodles or fill for ravioli.

To make ravioli, put a teaspoon of filling down in rows, trace a circle of water around the filling and fold the pasta dough over to seal. Cut with a big enough cooki-cutter to seal the edges completely with pasta dough.

Cook in boiling salted water for 5 minutes or less. Enjoy!

Modern Tea
602 Hayes Street
San Francisco, CA 94102
(415) 626-5406