I’ve always loved the Fred Rogers quote, “When I was a boy and I would see scary things in the news, my mother would say to me, ‘Look for the helpers. You will always find people who are helping.” I’ve had a lot of helpers in my life. Now it's my turn.
When COVID-19 closed schools in the spring, we started hosting FREE virtual cooking classes to any student looking for something to do. Students 3 yrs and up are welcome to participate in as many classes as they’d like. Younger students receive assistance from a parent etc., while our older students typically cook alone or assist a sibling. Classes run approximately 1 hour. The schedule and ingredient list is below (with a pdf calendar at the bottom of page). Most of the menu items allow for substitutions for allergies or dietary preferences. If your child would like to participate in our virtual classes, please email lettucecookchefs@gmail.com for the login information. To help protect our kiddos, the Zoom link is sent upon request.
*Unless noted in the ingredient list, we do all the cutting in class. If you have concerns with your child using a knife, you may want to consider investing in a cut-resistant glove (they have children sizes too). Only one is necessary. Please keep in mind, quantity of ingredients is dependent on family size, so exact measurements aren’t always noted. If you have any questions or need assistance planning, please let us know. Note: Hours posted are Central Standard Time
Sincerely,
Chef Brittany
3/16/21 Tuesday: Carne Guisada & Fideo
Time: 4:45 pm CST
Ingredients:
- 5-6 chicken thighs, boneless & skinless (cut into bite size pieces prior to class)
- 1-2 cups macaroni noodles
- 1 bell pepper
- 1 roma tomato
- 2 cans tomato sauce (15 oz each)
- cumin powder
- garlic powder
- salt
- pepper
- vegetable oil
- flour tortillas
Suggested sides: beans, chips & salsa
3/17/21 Wednesday: Irish Soda Bread (will need a cast iron skillet or 9 inch round cake pan)
Time: 4:45 pm CST
Ingredients:
- 4 cups flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup butter (melted and cooled prior to class)
- 1 ⅓ cup buttermilk
- 1 egg
- ¾ cup dried cranberries
3/23/21 Tuesday: Lasagna (will need a 9x13 pan)
Time: 4:45 pm CST
Ingredients
- 1 lb. ground beef (or turkey)
- 1 lb. shredded mozzarella cheese
- 1 egg
- ricotta cheese,15 oz (whole milk)
- tomato sauce (small can)
- crushed tomatoes, 29 oz can
- yellow onions, diced
- grated parmesan cheese
- lasagna noodles (already prepared or may use oven ready)
- salt
- pepper
- garlic powder
- Italian seasoning
- oregano
- parsley, 1 bunch (fresh or dried) we’ll use this to mix into ricotta cheese
Suggested sides: corn, side salad, garlic bread
3/24/21 Wednesday: Snickerdoodle Cookies
Time: 4:45 pm CST
Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 3/4 cup flour
- 1 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
cinnamon-sugar mixture:
- 1/4 cup sugar
- 1 1/2 tablespoons cinnamon