Hey Young Chefs!
Now, I’m so excited to introduce our special guest, Ty the Pie Guy. TY THE PIE GUY is a story driven, comedy web series geared to help kids and families learn how to make delicious meals at home. Ty will answer your cooking questions and bring you recipes so delicious you won’t even realize they are also nutritious! Ty makes being in the kitchen fun and exciting. His love of food and goofy attitude inspire families to cook together, try new recipes, and explore different kinds of cuisine. Ty Freedman is an actor, teacher, fifth generation baker, and the creator and host of Ty The Pie Guy. Raised inside of a bakery, Ty learned hundreds of old family recipes firsthand and loves cooking. He began working with children at age thirteen as a summer camp counselor. Ty received his acting training at DePaul University and went to “clown school” in London at the School of Physical Theatre. He has performed in many theatre productions around Chicago and Los Angeles.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is Brussels sprouts. Here is a recipe for my “Raw Brussels Sprouts Salad.” I invented this delicious salad at the Crescent City Farmers Market. Even people who don’t like Brussels sprouts like this salad!
1 lb. Brussels sprouts, thinly sliced
1 c. strawberries, thinly sliced
2 satsumas, segments cut in half
1/4 c. pine nuts
1/4 c. Asiago, grated
1/2 c. satsuma juice
1/4 c. blood orange syrup
1/4 c. olive oil
Pinch of salt
Mix salad ingredients together in a large bowl. In a jar, shake vinaigrette ingredients. Toss vinaigrette into salad. Serves 6-8.
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Patricia Miera, Sokhoeun Chau, and Sharon Berry for guessing “Tamarind.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Peanut Butter Stuffed Dates.”
Pitted Medjool Dates
Raisins, dried cranberries, or coconut flakes (optional)
Using a paring knife, cut a slit into the date. Stuff it with peanut butter and top it with raisins, dried cranberries, or coconut flakes. Make as many as you’d like and share them with friends! It’s a great after-school snack. Thank you to Lisa Marie Krupa for the idea!
This is a recipe from Ty the the Pie Guy for “Breakfast Pizza.”
1 1/2 c. flour
3 tsp. baking powder
1- 1/4 c. milk or water
1 c. raspberries
1 tsp. sugar
1 c. shaved coconut
Mix the flour, baking powder, milk and egg in a large bowl with a whisk or a wooden spoon until smooth. Grease a pan and heat it on the stovetop over medium heat. Once it’s hot, pour some of the batter into the pan to make a pancake. Heat until the top is covered in little bubbles and the underside is golden brown, about 3 minutes. Use a spatula to flip the pancake and cook until the other side is also golden brown. Once the pancake is ready, transfer it to a plate and let cool for about 2 minutes. This will be your ‘pizza crust’. While the pancake is cooling sauté raspberries and sugar in the pan until the raspberries cook down into a sauce, about 5 minutes. Pour this sauce over your pancake and sprinkle with shaved coconut. Ta da! You can also try substituting raspberries and coconut with other toppings such as: pineapple chunks, blueberries and yogurt, and peanut butter and jelly. What do you like to put on your breakfast pizza?
Here is a fun kitchen-related craft. Today’s kitchen craft is how to make an “Appreciation Plate.”
1 paper plate
Step 1: Write notes of appreciation around the edge of the paper plate. For example, “I love you! You are awesome! You are sweet!”
Step 2: Place food on plate and serve.
That’s all for this week.
Kid Chef Eliana