Week#5 Football Pizza Pockets

Week#5

This week I taught the kids how to make a simple Super Bowl snack. They learned the importance of using an egg wash as well as why you use it to seal the pizza pocket. The kids were taught the proper way to use a rolling pin as well as how to roll out dough. They were introduced to a RoulPat and had an opportunity to roll out their own football pizza on this silicone rolling mat. The kids were able to pick and choose ingredients to fill up their pizza pockets. Here is an example of one of our students pizza pocket.

Football Pizza Pockets

Football Pizza Pockets

Football Pizza Pockets Recipe

Ingredients:

1 Pack Pie crust or Pizza crust

Pizza sauce

Pepperoni

Mozzarella Cheese

1 egg (beaten with a tablespoon of cold water)

Method:
– Roll out you pie crust (I prefer the flakiness of pie crust rather than pizza dough for this recipe). Using a round larger cookie cutter, cut round circles of the pastry. Then cut them into football shapes. Once you have one it’s easy to use it as a template and cut the rest out. Re-roll the scraps and cut out as many football shapes as you can.
– On a football cutout, place a couple pepperoni slices, a piece of mozzarella and a little pizza sauce.
– Brush a little of the egg wash around the edges and place another football shaped cutout over the stuffing and seal by pressing down on the edges.
– Using a fork, crimp the edges around the pizza pocket and make slits in the top to resemble football laces.
– Brush the tops of each pizza pocket with the egg wash and place them on a baking sheet.
– Bake in an oven pre-heated to 425F for around 10-12 minutes or until the pizza pockets turn a golden brown. Serve with pizza sauce for dipping.

Week 3 - Lesson 3

I can't believe we finished the third week of cooking class! I introduced the kids to "Healthy Cookies". These cookies are incredible! They are flourless, egg and oil free. The kids learned what type of fruits they can use in place of oils/butter as well as what they can use instead of eggs. The bananas in this recipe were used instead of eggs. The oats and bananas were  the "glue" that kept our cookies together. Our organic unsweetened applesauce was used instead of butter or oil.

The kids learned that these cookies can be made gluten free by simply making sure the oats, chocolate chips and some of the other ingredients are gluten free.

Flourless No sugar Added Oatmeal Banana Cookies

• 
  
  
  
  
  
  
  
  3 bananas, very ripe, mashed
• 1⁄3unsweetened applesauce
• 2cups  rolled oats
• 1⁄4cup  almond milk (or other milk)
• 1⁄2cup  semi sweet chocolate chips
• 1teaspoon  vanilla
• 1teaspoon  cinnamon

Mix all of the ingredients together and bake at 350 degrees for 10-12 minutes-Enjoy

Week 2- Lesson 2

The kids had such a great time making the Taquitos. I explained the importance of baking instead of frying. We used lowfat cream cheese as well as Greek yogurt versus sour cream and regular cream cheese. There were many questions and comments about the Taquitos being spicy...rest assured; they are not. They are simply packed with flavor. 

The kids learned how to handle raw chicken in the kitchen. They were also introduced to salad shears. We used this gadget to shredd and chop the chicken. This is such an amazing tool for every kitchen because it allows kids to help and participate with chopping without having to use a knife. I introduced the kids to different spices including cumin. I told them this spice originated in India; it is a common spice used in many Hispanic dishes. Many of the kids did not like the smell. It is a strong, yet flavorful spice. The kids learned the importance of warming the tortillas in the microwave prior to making the Taquitos. They learned what the word "pliable" means.  I taught the kids that every tortilla has two sides, which side to use, why it's easier to use the natural line the tortilla has to fill your Taquitos, and how to roll it tightly. 

These were a hit and the kids who were a little optimistic about trying something new; did and loved them! 

Lesson 1-Lemon Curd Crepes

Week 1-

Our first week of cooking went very well. I'm enjoying getting to know the kids.

Lesson 1-

The kids were taught how to make Homemade Fresh Lemon Curd the easy way. The recipe is "foolproof" because we combine everything before cooking it. The kids learned what would happen if you add eggs to a hot lemon curd; if you don't follow the proper technique, you will scramble your eggs! I explained the importance of using Saran Wrap on top of your lemon curd (once it starts to cool); the wrap will keep the curd from forming a "curd skin" on top.

The kids were introduced to a citrus press, a fine mesh strainer and a crepe pan. They were taught how to slowly pour the crepe batter onto the pan while using their wrist and turning the pan clockwise until the batter has formed a perfect round circle. I taught the kids that crepes actually cook very fast and once the edges start to pull away, the crepe is ready to flip. The kids were taught how to fill their crepes and fold them. Every student helped make the lemon curd and they all made their own crepe. 😃 

Homemade Lemon Curd Crepes

Never Fail Lemon Curd

• 6 tablespoons soft butter
• 1 cup sugar
• 2 large eggs + 2 egg yolks
• 2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in stand mixer. Beat on medium speed for about 2 minutes, until light and fluffy.  Add eggs, one at a time while mixing on low speed, then add yolks.  Continue to beat on low for another minute or two. mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated.  Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.

Transfer the lemon curd to a medium sized saucepan and place over low heat.   Stir until the mixture is heated through and no longer has a curdled appearance.  Increase the heat to medium and stir constantly for the next 12 minutes until thickened.  Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd.  This will prevent it forming a skin on top. Once cool decant to storage container of your choice.  This keeps about a week in the fridge, it also freezes well.

Print

Quick & Easy Crepe
Ingredients
2 eggs
2 tbsp. canola oil or coconut oil
1 tbsp. sugar or coconut palm sugar
1 c. flour or whole wheat flour
1 1/3 c. almond milk

Instructions

• 1
  Combine all ingredients in a blender or bowl and use a hand mixer. Blend on low speed until well combined, and smooth. Crepe batter will be a very thin consistency and easily pourable. Heat a skillet over medium high heat. Grease lightly with butter or cooking spray. Pour about 1/4 c. of crepe batter into the pan; twirl in a circular motion to coat evenly with batter. Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe. Flip crepe and cook another fifteen to thirty seconds. Remove from pan and stack on a plate.