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

 

Unleash your Skinny Girl w/ Bethenny Frankel, Author & Healthy Living Expert on OpenSky.com

Bethenny Frankel
Bethenny Frankel

Bethenny Frankel, the well-known TV personality, entrepreneur, healthy living chef, new mom and author (known for Skinnygirl cocktails and New York Times best-selling books Naturally Thin, The Skinnygirl Dish, and A Place of Yes) has just joined the ranks at OpenSky.comĀ as their newest healthy living guru.

Bethenny has a knack for making healthy food taste delicious. For her what started as a hobby, was enhanced with formal training at the National Gourmet Institute for Health and Culinary arts, and has elevated her to national prominence as a natural food chef.

As the go-to expert for all things reality and lifestyle, Bethenny wants her fans to get the insiders truth on all-things healthy. She is on a mission to democratize healthy living, making information available to everyone she can reach.

On Monday, July 2, Bethenny just launched her healthy living shop on OpenSky. She is featuring her favorite products for living a healthy and happy life along with tips, videos, advice and ideas for living a healthier lifestyle.

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Read the Q&A with Bethenny about her new OpenSky shop and philosophy on healthy living:

 

Youā€™re a new TV host, Founder of Skinnygirl, 4-time NY Times best-selling author and chef, but if you had to describe yourself beyond that to someone, what would you say?

Well, I’m most definitely a businessperson, but I’m most proud of being a mother. Ever since I had Bryn, I make all my decisions based on what’s best for her so that’s how I define myself first now.

It seems like everybodyā€™s biggest challenge for living a healthy lifestyle is time. Whatā€™s one simple thing time-starved women can fit into their day to live a healthier lifestyle?

What I tell women is there’s no way you can be the best mother, the best wife and the best businessperson if you’re running yourself ragged!

The best thing you can do to keep healthy is to keep hydrated. Even if you have one hand on your Blackberry, your baby bouncing on your lap and your ear on a conference call, you can still manage a few quick swigs of water. I even struggle with it personally because I don’t love water, but your body needs it to detox and to keep things moving if you know what I mean. So my alternative is knocking back club soda.

Summer’s here so weā€™re all thinking about baring more skin. Can you share one of your best secrets for getting a more toned body?

There’s honestly no secret. I believe in watching what you eat and exercise in moderation. Otherwise you go on one of these crash weight-loss regimens and you give up by Day 4. You can’t keep it up! And then you end up beating yourself up. If I eat a burger for lunch, I’ll have a salad for dinner. If I don’t have time to do 40 minutes of yoga, I’ll take the stairs instead of the elevator or park a little further away and walk a little extra. Moderation is key.

I’m a New Yorker so I’m used to walking a ton every day. That’s just what we do.

With your incredibly busy schedule, how do you find the time to cook at home?

My schedule is crazy but I always make it a point to make Bryn a home-cooked meal every day. I started out in catering so cooking is what I enjoy. And I swear, it’s easyā€¦as long as you make it easy. Don’t say you’re going to make Beef Wellington and a Baked Alaska for a weekday dinner with the hubbyā€”make turkey burgers and 30-minute brownies instead.

What are a few easy tips for gradually moving toward a healthier lifestyle?

The easiest way to start is to get rid of all those processed foods in your kitchen. If it’s not there, you can’t eat it. Fill your fridge with real food instead. If you really need those potato chips, buy chips that are the most natural. (Hint: Check the ingredient list and it’ll be the one with the least ingredients.) If you really need that booze, make a Skinnygirl cocktail so you’re not downing all those calories.

With all of these extraordinary experiences on your resume, what made you decide to work with OpenSky as your next move?

I love giving women practical solutions that can make their lives a bit easier. It’s like having boozy brunch with my girlfriends and talking out our problems. But OpenSky is a way to bridge that gap between recommending something great and giving my fans a way to actually buy it.

What kinds of products and advice can your fans expect to see you offer onĀ OpenSky?

Well, you definitely won’t get recipes for cardboard chicken. I mean I want you to actuallyĀ likeĀ healthy living. I’m planning on showing you practical products and awesome tips that you can actually use in your day-to-day routineā€¦ And some of my Skinnygirl favorites, naturally.

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Bethenny’s OpenSky profile –Ā https://opensky.com/bethenny-frankel?osky_origin=osm&osky_source=PRartfulgourmet

Check out all the videos, products and more on Bethenny’s shop at Opensky.com

Check out the Skinnygirl Cocktail Guide on Facebook

WTH Are You Eating? Demystifying Olive Oils with Joy Bauer from Everyday Health

There’s a new show in town and a it’s a huge hit at that! The new Joy Bauer YouTube show (which is part of the Everyday Health channel) “What the Heck Are You Eating?” is a great video series on food, health and cooking how to’s, chock full of advice from Joy on the insider myths, truths and history of food. Whether you want to know the health benefits of coconut water, what is really in that hot dog, the history of America’s favorite food (bagels!), whether to eat frozen yogurt vs. ice cream, or if diet sugar substitutes are safe – you’ll find a wealth of information and helpful advice on food, diet, and nutrition topics with a variety of short, fun and engaging videos in this web series.

Here’s the latest show on the nutritional value of olive oil and the main differences between them – enjoy!

Check out more great videos from Joy Bauer on EverydayHealth.com

Take Everyday Health’s Diet Quiz

Follow Everyday Health on Twitter

Follow Everyday Health on Facebook

El EspĆ­ritu de Cartagena

Video: The Spirit of Cartagena, Columbia

Cartanega

Video shot and edited by David Sciascia, Creative Director

Watch the full video here

This is a gorgeous video created and edited by the talented David Sciascia, a brilliant Creative Director living in NYC, originally from New Zealand.Ā  The video was shot in Cartagena, Columbia when David visited for three weeks to learn Spanish and decided to capture the essence of this village through interviewing local subjects to tell the story. His narrator and main subject Mario Diaz, tells his personal story and experience of Cartagena, and takes you through this magical place. The video displays its beauty and unique character through nature, local residents, artisans and food vendors, back streets and architecture to truly represent the “Spirit of Cartagena”. The footage and music are raw and refined, yet authentic, and will make you want to experience Cartagena for yourself!

Find out more about David Sciascia and his work on LinkedIn or Facebook