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
9/16/21 Thursday: Em’s Cauliflower Zuppa Toscana
Time: 4:45 pm CST
Ingredients:
- 1 lb mild ground Italian sausage
- 1 tbsp olive oil
- 1 small yellow onion
- 3 garlic cloves (can use minced garlic or garlic powder)
- 36 oz chicken broth
- 1 large cauliflower head (washed prior to class)
- 3 cups kale (chopped prior to class)
- ¼ tsp crushed red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
9/21/21 Tuesday: Philly Cheesesteaks-Flat top grill (makes 6 sandwiches)
Time: 4:45 pm CST
Ingredients
- 3 lbs thinly sliced ribeye
- 1 large yellow onion (sliced prior to class)
- 1 green bell pepper (sliced prior to class)
- 1 pkg sliced mushrooms (sliced prior to class)
- 1 tbsp oil
- Salt
- Pepper
- Provolone cheese
- Hoagie buns
- Butter
Suggested sides: french fries, corn on cob, salad
9/27/21 Monday: Beef Stroganoff
Time: 4:45 pm CST
Ingredients:
- 1 tablespoon all purpose flour
- salt, adjust to your liking
- 2 lbs round steak or similar cut (cut prior to class)
- 1 pkg mushrooms
- 1 small yellow onion
- garlic powder
- black pepper
- 2 small cans tomato sauce
- 1 can beef broth
- sour cream
- vegetable oil (or oil of your choice)
- white rice or egg noodles or both! (please prepare in advance)
Suggested sides: garlic bread, side salad, any type of vegetable
9/29/21 Wednesday: Pumpkin Chocolate Chip Blondies (will need a 9x13 cake pan & electric mixer)
Time: 4:45 pm CST
Ingredients:
- 1 cup unsalted butter (room temp prior to class)
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup called pumpkin puree
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ ground cloves
- ½ tsp allspice
- 1 cups chocolate chips