America I AM Pass It Down Cookbook (41 page)

Let the cakes brown on one side and flip over. Do not flip twice. Serve warm, with syrup, yogurt, wheat germ, and fresh fruit.

Fragrant Jerk Chicken

Chef Barton Kid-Friendly Recipe

Caribbean Style BBQ Chicken is wonderfully spicy—but not too spicy. This recipe provides a great opportunity to engage our noses and tongues, smelling and tasting each herb or spice as we add it to our marinade. Talk about where these plants come from, underground, up in trees, etc.

FOR EACH CHILD

2 scallions, coarsely chopped with root removed
4 tablespoons olive oil
1 boneless skinless chicken breast, cut in half or in strips
1 clove garlic, finely minced
3 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lime juice
salt and freshly ground pepper, to taste
1 tablespoon fresh ginger root, finely minced
1–2 slices finger pepper, optional (can use as a smell sample!)
1 tablespoon soy sauce
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves

In a small blender, purée scallions and olive oil. Set aside in a container.

Place chicken in zip-top bag. Add the scallions and olive oil mixture. Next, add the rest of the ingredients to your bag and identify by taste, smell, and color. Seal the bag and allow the children to moosh, squoosh, and squeeze the bag to mix the spice mixture into the chicken. You can allow the chicken to marinate for up to 24 hours.

When ready to cook, heat a grill, oven (350º F), or broiler, and place chicken pieces on a grill pan or in a baking dish. Cook completely, turning once, about 20 minutes.

Serve warm or at room temperature.

PASS IT DOWN TRICK:
Tuck into the kids’ lunch bags with small whole-wheat pita breads for a protein-rich and yummy lunch.

Moroccan Carrots

Chef Barton Kid-Friendly Recipe

Fragrant, lightly sweet, and aromatic—a tasty and simple addition to any dinner.

FOR EACH CHILD

1 tablespoon olive oil
½ tablespoon light brown sugar
1/3 teaspoon ground cinnamon
¼ teaspoon ground cumin
dash cayenne pepper, or to taste
1½ cups carrots (about ½ pound), cut into slices or strips
1/3 cup orange juice
2½ tablespoons dried currants, soaked in hot water
black pepper, freshly ground
parsley or mint, chopped, for garnish

Heat olive oil in large saucepan over moderate heat. Reduce heat to low. Add sugar, cinnamon, cumin, cayenne pepper, and carrots. Stir for a few minutes.

Add orange juice and currants with some of their soaking liquid. Bring mixture to a boil then quickly reduce heat and simmer, covered, until carrots are tender, about 20 minutes.

Add pepper and adjust the seasoning to taste. Sprinkle with chopped parsley or mint. Makes 4 half-cup servings.

Chewy Granola & Dried Fruit Bars

Chef Barton Kid - Friendly Recipe

This homemade granola bar contains seeds that are rich in brain-building omega fatty acids. Dried fruit, tang, and sweetness—great for a midmorning snack!

FOR EACH CHILD

¼ cup vegetable oil
2 cups old-fashioned rolled oats
¼ teaspoon salt
½ teaspoon cinnamon
½ cup honey or sorghum
1/3 cup light brown sugar
1 cup sunflower seeds
1 cup dried fruit (apricots, dates, raisins), coarsely chopped
½ cup nuts, chopped (optional
)
¼ cup sesame seeds
1 tablespoon flax seeds

TOOLS

small saucepan
wooden spoon
1 lb. baking dish
rubber spatula

Preheat oven to 350º F. In a small bowl, combine oats, salt, cinnamon, and oil. Stir to blend. Spread oats on baking sheet and bake for 10 minutes until golden. Cool and reserve.

In a small saucepan, add honey or sorghum and sugar. Stir and bring to a boil. Simmer five minutes. Remove from heat. Let cool slightly.

Stir in sunflower seeds, dried fruit, chopped nuts (if using), sesame seeds, and flax seeds.

Pour and scrape oat mixture into lightly oiled baking dish, spreading batter so it’s evenly distributed in the pan. Bake 15 minutes or until golden brown.

Let cool. Cut into squares.

Mac and Please

Las Vegas, Nevada

SERVES 6

Kid - Friendly Recipe

      
Stacy Henderson with husband Chef Jeff and kids

Stacy Henderson, the wife of Chef Jeff, is a fabulous cook in her own right. As the mother of four vegan children, she has to be creative in the kitchen and come up with innovative meals that are nutritious using non-animal ingredients. “This dish is my take on the classic mac and cheese,” she says. “After tweaking this recipe numerous times, I finally mastered a tasty side dish that is sure to please.”

FOR EACH CHILD

1 teaspoon olive oil
1 pinch of salt
1 16-ounce package wheat elbow macaroni (or pasta of your choice)
4 cups non-dairy shredded Daiya cheddar cheese
3 tablespoons non-dairy butter, softened (I prefer Earth Balance)
sea salt and black pepper to taste
3 tablespoons organic non-bleached flour
3 cups unsweetened rice or soy milk
1 cup of panko bread crumbs
1 pinch smoked paprika

TOOLS

large pot
large bowl
baking dish

Preheat oven to 350° F.

Bring a large pot of water to a boil. Add the olive oil and a pinch of salt. Add the pasta and cook for 6–8 minutes, until al dente. Drain pasta and pour into a large bowl. Mix 3 cups of cheese into the pasta and set aside.

In a small pot, melt the butter. Add salt and pepper, then slowly whisk in flour until fully incorporated. Stir in the milk. Bring mixture to boil, then continue to stir until mixture slightly thickens. (Sauce should not have the appearance of a paste.)

Pour the non-dairy milk mixture into the pasta and mix well. Transfer to a greased baking dish. Note: If you pack the pasta in a small baking dish, it will set properly. Top with the remaining cheese and cover pasta with a generous layer of panko bread crumbs.

Sprinkle lightly with paprika. Bake uncovered in the oven for 30 minutes or until the cheese is bubbling and the top is lightly browned.

Whipped Sweet Potatoes

Las Vegas, Nevada

SERVES 6

Kid - Friendly Recipe

This perfect kid-friendly recipe was inspired by Jeff Henderson’s aunt Barbara Kendrick. “Aunt Barbara is an excellent home cook and makes the most delightful whipped sweet potatoes I have ever tasted,” Stacy Henderson says. “This is my remake of her popular side dish. My kids give it two thumbs up and can make it all by themselves.”

FOR EACH CHILD

3 large sweet potatoes, scrubbed
4 tablespoons non-dairy butter, softened (I prefer Earth Balance)
2 tablespoons organic brown sugar (or blue agave nectar syrup)
½ teaspoon ground cinnamon
1 pinch freshly grated nutmeg
¼ teaspoon vanilla extract

TOOLS

roasting pan
plastic fork
plastic spoon
large bowl

Preheat the oven to 400° F. Place 3 large sweet potatoes on a roasting pan. Pierce each one 2 or 3 times with a fork. Bake for 1–1½ hours or until tender. Scoop out sweet potato flesh into a large bowl. Add non-dairy butter, organic brown sugar, cinnamon, nutmeg, and vanilla. Whip the potatoes until smooth and fluffy. Serve immediately.

Sacred Table, Sacred Feast

BY DESMONETTE HAZLY

Desmonette Hazly discovered the power of using food for social change while pursuing her master’s degree in social work. She received her culinary arts diploma at a local cooking school in Los Angeles and attended the Cordon Bleu in London and Paris while she completed her Ph.D. in International Politics and Policy. She is the chair of the International Services Ambassador program for the American Red Cross and consults with non-profits and government agencies in Los Angeles and developing countries to create programs to stimulate community and economic growth in small cities and improve the quality of life for the disadvantaged.

I
arrive to teach my cooking class
to a setting perfectly arranged for preparing a feast. White tablecloths, colorful cutting boards, and shiny clean utensils to prepare the meal are respectfully placed at each setting. The table is filled with fresh fruits and vegetables, and anything else nutritious my students will need to prepare a beautiful three-course gourmet meal. They are in an environment that shows them respect and nurtures peaceful interaction. And they return their respect by opening themselves to a new experience and respecting everyone around them. They are young and old. Black and brown. Gang member, kindergartener, and grandmother. Everyone knows that they are in a safe and sacred space, and they are each the guest of honor.