Curriculum:
- Different oils (hydrogenated oils like veggie or canola are higher in trans fats which aren’t the good kinds of fats, can lead to health problems over time)
- Like sugar and salt, fats have a way of sneaking into our prepared foods – always read ingredient lists
- Low temp: olive oil, butter
- High temp: avocado, sunflower, vegetable
- Spice basics: these are how you elevate and distinguish a meal – why cuisines from different regions taste the way they do
- photographs of spice plants
- Black pepper
- Paprika: slightly sweet and peppery, versatile (chicken or veggies), popular in Hungarian, Spanish, Balkan, middle eastern, and American cuisine. Add on chicken or hummus
- Onion / garlic powder: great substitute for the real deal, used to add extra & condensed flavor, good for dressings
- Italian seasoning: usually consists of thyme, oregano, basil, rosemary, and marjoram. Can be used on more than just Italian food. (add to oil and vinegar to make simple dressing)
- Rosemary: great for chicken, veggies, soups, and breads
- “Taco Seasoning”: chili powder, cumin, paprika, onion/garlic powder, etc.
- Pantry staples:
- Flour
- Sugar
- Rice
- Baking powder/soda
- Oils
- Vinegars
- Mustard / mayo
- Canned beans (as many as possible – so versatile), canned tomatoes, soup base (bouillon)
- Make vinaigrette and ranch dressing
- Assign homework: everyone bring a recipe of their families’ or a favorite
This week we built our outdoor kitchen! We constructed large “L” shaped counters for us to prepare food on. As a group, we made homemade versions of dressings we already know and love, and we talked about the versatility of spices and seasonings. We wrote out our Community Contract together, discussing personal boundaries, highlighting how to care for one another, and agreeing to all partake in “no thank you” bites when making unfamiliar foods.
The kids had a blast making dressing this week. They were engaged when it came to discussing what goes into making some of their favorites, which provides inspiration for adventurous eating. Many were unfamiliar with dill – this led to great conversations about all the ways we can use dill in our cooking, including plans to make pickles in a few weeks. We added toasted nuts, apple, and sunflower seeds to our salad. “Sneaking” fruits into my meals is one of my favorite things to do and this led to a fun conversation on how we can do that at home. Salads are often deemed as boring or unexciting. Collectively we talked about why that is, the importance of fresh veggies, and how we can make them full and balanced meals ourselves.