Cooking with Color 4 Kids TV Summer Edition + Recipes from Spring Show

#CookingwithColor4Kids

 

My #CookingwithColor4Kids TV Show Summer Edition is LIVEĀ and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us, even to the little ones who came in their Bob-2016-Revolution-Flex stroller!

CWC_SummerFoods

Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads

Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free

Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish

Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden

Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden

Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken

LIVEĀ on ourĀ YouTubeĀ Channel at – https://youtu.be/MDVf1k-3Eng

BRIC

Also airs on Brooklyn Public Network television tomorrow Sat July 18 at 11:30 am EST in Brooklyn on:
Cablevision channel 67
Time Warner channel 34
RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42

VIEW ONLINE LIVE at BCAT TV Network Channel 1Ā Sat July 18 at 11:30 am – http://bricartsmedia.org/community-media/watch-brooklyn-public-network

COOKING WITH COLOR 4 KIDS SPRING 2015 SHOW

AND…if you missed our Spring Show from May – you can also watch it online at https://youtu.be/YYVsNgMpZig

I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the show..so good!

HealthCorps Kids

Also check out the video also on our Spring show of the HealthCorps kids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!

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Cooking with Color 4 Kids was also just featured in Lodging Magazine this month – read the article online here!

Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!

Caprese Salad

Caprese Salad Skewers

Ingredients
1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Sea salt
Freshly cracked black pepper

Preparation
Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.

Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.

To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.

Drizzle balsamic glace evenly over the caprese skewers and serve immediately.

Makes 12 skewers.

Straw and Hay Pasta

Straw and Hay PastaĀ 

Ingredients

Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Preparation

Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat olive oil in a large saucepan over medium heat.

Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.

Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.

Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.

Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).

Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.

Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.

Serves 6.

Strawberry Rhubarb Eton Mess

Strawberry Rhubarb Eton Mess

Ingredients

Meringues
2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest

Whipped Cream
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Preparation

Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.

Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.

Spoon the meringue into twelve large dollops on the baking sheet.

Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.

Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.

Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.

Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).

Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.

Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.

Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.

Divide evenly between six dessert bowls or glasses and serve immediately.

Serves 6.

tabbouleh

Mediterranean Tabbouleh

Ingredients

1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

Preparation

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.

Makes 4 to 6 servings.

Download the recipes below as a PDF:

CWCMay2015_CapreseRecipe

CWCMay2015_EtonMessRecipe

CWCMay2015_StrawHayPastaRecipe

CWCMay2015_TabboulehRecipe

#cookingwithcolor #cookingwithkids #kristenhess #theartfulgourmet #artfulgourmet #ediningnews #bric #foodtv #springrecipes #summerrecipes

 

Cooking with Color 4 Kids TV Show winsĀ ‘B Healthy’ B FREE Award

BRIC B Free Awards

It gives me great pleasure to tell you that my Cooking with Color 4 Kids cooking TV show wasĀ selected as an honoree for this yearā€™sĀ BRIC B Free Awards,Ā and was a finalist of three for the award. We didn’t win the overall category but we DID win Ā Ā “Outstanding Program Feature/Segment”Ā for theĀ “B Healthy” categoryĀ which was quite the honor!

BRICā€™s second annual B Free AwardsĀ tookĀ place Saturday, March 21, 2015Ā atĀ BRIC Arts | Media HouseĀ toĀ celebrate the diversity and excellence in Brooklyn Free Speech television programming.Ā David Hillman, my Producer and Co-Creator and I had a great time at the awards show and met other honorees and award winners on the red carpet at the after party.Ā Congratulations to all and a big thanks to BRIC, our production crew and everyone that has helped make our TV show a reality and success. #DREAMBIG šŸ™‚

WATCH THE SPRING 2015 EPISODE BELOW!

SPRING 2015 EPISODE

For my new Spring 2015Ā episode, I came up with some great recipes that celebrate the vibrant light and bright colors of Spring:Ā greens and yellow, red and pink, blue, etc.

I madeĀ three colorful and healthyĀ recipes includingĀ Ham, Cheese, Asparagus and Spinach Quiche with a Quinoa Crust, a Spring Mixed Berry Salad, and Black Bean Raspberry Brownies for dessert.

We also included some fun video footage from the South Beach Wine and Food Festival in Miami this past February, and interviewed some kids and cooking instructors at one of the local HealthCorpsĀ after school cooking programs at a high school in Brooklyn.

Cooking with Color 4 KidsĀ© – a new live interactive cooking program launched at Madiba Restaurant in Brooklyn NY

Kristen Hess, The Artful Gourmet

Cooking with Color 4 Kids by Kristen Hess

This past week on June 27, Kristen launched a new cooking program for kids called Cooking with Color 4 Kids Ā© with eDiningNews at Madiba Restaurant in Brooklyn. This interactive, hands-on cooking class is designed for the whole family, as Kristen teaches kids and parents how to cook colorful, healthy recipes through the color palette, ripe with fruits and vegetables and fresh, natural ingredients.

Food Color Wheel
Food Color Wheel

The class began with an introduction to the color wheel and the various benefits of eating colorful fruits and vegetables in the spectrum. Kristen had the kids name some of their favorite Red, Orange, Yellow, Green, Blue and Violet foods and discussed ways to add more color into your cooking. Instead of just making a cheese pizza, add some spinach and fresh tomatoes or basil. Make your Macaroni and Cheese healthier by adding some broccoli to it. Perhaps these photos will inspire you to explore home grown veggies or to learn how to grow your own food.

Madiba Restaurant, Brooklyn NY
Madiba Restaurant, Brooklyn NY

Lots of fun colorful ideas were exchanged as the kids got ready to start making some of their own colorful recipes from the South African Restaurant Madiba in Brooklyn.

Students making South African Pap Cornmeal with Monkey Gland Sauce and Tomato Onion Gravy
Students making South African Pap Cornmeal with Monkey Gland Sauce and Tomato Onion Gravy
Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant
Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant
Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant
Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant
Students and parents after Cooking with Color 4 Kids class at Madiba Restaurant
Students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

On the cooking program menu were South African specialties such as: South African Pap Cornmeal with Tomato-Onion Gravy and Monkey Gland Sauce made with apricots, red wine, tomato and raisins, Sweet Corn and Pumpkin Salad, Pumpkin Fritters, Shebeen Salad with house wild greens, papaya, mango, summer berries, avocado, and nuts, and Rooibos Tea.

South African Pap Cornmeal with Tomato Onion Gravy

South African Chakalaka
South African Chakalaka
South African Monkey Gland Sauce
South African Monkey Gland Sauce
Shebeen Salad with Wild Greens, Papaya, Mango, Berries, Avocado and Nuts
Shebeen Salad with Wild Greens, Papaya, Mango, Berries, Avocado and Nuts
Pumpkin Fritters
Pumpkin Fritters
Pumpkin and Corn Salad
Pumpkin and Corn Salad
Rooibos Tea
Rooibos Tea

The class was videotaped live on Livestream by eDiningNews, and the video is featured online and also below for those who missed the class. All in all, it was a fun, interactive class that the kids and parents loved. And most of all a rewarding experience for me as I got to teach kids how to cook and eat healthy by adding colorful fruits and vegetables to their everyday cooking.

Stay tuned for more class locations and dates as the cooking program grows around NYC!

More fun photos from the event!

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