Injera

A stable of Ethiopian cooking—but a familiar part of meals throughout Africa and the rest of the world—injera is a wonderfully spongy bread made from teff flour. The kids loved tearing and eating the bread with their hands—which is the excepted manner to eat injera—and enjoyed its slightly sour taste and one-of-a-kind porous texture. While some children thought it reminded them of a tortilla, injera is actually closer to the taste of sourdough bread, mixed with the feel of a soft pancake.

The only challenge harder than making it from scratch—the flour normally needs to sit for upwards of 24 hours—is finding fresh injera here in Portland. But given our town's bountiful Ethiopian community, and with a tip from the owner's of Queen of Sheba, I found fresh injera at Awah Market (2322 MLK Blvd.). Only available for a few hours each day, it usually sells out shortly after noon, their injera is delicate and fluffy, yet still maintains a wonderful flavor.

But kids can't live by plain injera alone, so I served the bread with my spiced tofu dip. If these pictures are any indication, it went over quite well.

Good to the Grain

We are very excited to have pastry chef Kim Boyce baking for ChildRoots. Kim will be providing two delicious, whole grain baked goods for us each week. This week our students have enjoyed banana oat bars and pumpkin cookies. Sweetened without sugar and packed with whole grain goodness, the kids love them! 

When Kim Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours and Good to the Grain is the delicious result. Boyce has truly reinvented the wheel with her collection of 75 recipes that feature 12 different whole-grain flours, from amaranth to teff.

Want a copy for yourself (you do) and learn tips from a profession pastry chef? Kim has two upcoming speak engagements....

Pastaworks

Saturday, October 16, 2010 01:00 PM

Bob's Red Mill

Good to the Grain Brunch with Pastry Chef Kim Boyce! Tuesday, October 19, 2010 5:00-7:00 p.m. 

How to make clouds

"Tofu! I love tofu! That is the stuff that tastes like chicken and looks like clouds" - ChildRoots Student

Tofu is not only popular, but nutritious as well. It is low in calories, contains a relatively large amount of iron, and has little fat as well. Our tofu comes from Surata Soyfoods. Based in Eugene, Surata has been making soy products using organic, U.S. grown, non-GMO soybeans since 1977. It takes 24 blocks of tofu, roughly 24 pounds total, to feed the hungry little mouths at ChildRoots. The best method we have found for cooking that volume of tofu in a small oven, and in a relatively short time, involves roasting it. At home I like to use Wildwood brand firm tofu, which is available at most major groceries and co-ops around town. If you can not find that particular brand, make sure to get firm tofu.

The process is simple: 

1. It important to have a very hot oven, 450 degrees.

2. Strain and rise the tofu.

3. Depending on the desired consistency, cube the tofu or cube and crumble by squeezing the tofu through your fingers (this is kind of fun, I am sure kids would love to help with this part).

4. Coat the tofu olive oil and desired seasonings. We use salt-free stock powder, dried thyme, oregano, parsley, garlic powder, and salt. Tofu has basically no flavor of its own, so any spices you like will work. For roasted tofu tacos, I like to crumble the tofu and use cumin, coriander, chili powder and a little lime juice and use it. 

5. Pop the tofu in the oven. One of these from a restaurant supply store work great because they have a raised lip that a regular cook sheet doesn't. A casserole dish will work as well. Roast for 15 minutes and give the tofu a shake and a stir. Keep roasting until tofu is nicely browned.

Child-nutrition bill passes the Senate

Following up on an earlier post, the Senate has passed the Child-nutrition bill.

Read about it here and here. 

Also a picture of a famous lunch lady...

Watermelon!

It is certainly no surprise that kids love watermelon. Watermelon is actually not a fruit, but a vegetable related to the pumpkin, cucumber, and squash. Besides being an excellent summertime thirst quencher watermelon is also an excellent source of vitamins A, B6, and C. Watermelon contains high concentrations of lycopene, an antioxidant that may help reduce the risks of cancer and other diseases.

Despite what kids may say, eating watermelon seeds does not cause a watermelon to grow in your stomach. In fact every part of a watermelon is edible, even the seeds and rind. Watermelon rind pickles, a southern tradition, is a great way to utilize every part of the melon. 

Child Nutrition Legislation Clears House Education Committee

In 1973 a young George Lucas' influential film American Graffiti topped the box office, the average home cost was $29,900, a gallon of gas ran you around 50 cents and a dozen eggs cost 45 cents. Tragically, it was also the last time congress raised the federal reimbursement rate for school meals. Today, about one in three American kids and teens are overweight or obese, nearly triple the rate in 1963. 

With the passing of the Child Nutrition Legislation in the House, the situation could finally improve.

"The bill includes sweeping reforms to significantly increase access and remove barriers to child nutrition programs, improve the quality of the meals served and implement new school food safety guidelines. The bill would increase the reimbursement rate for schools -- the first increase in over 30 years. Additionally, for the first time, it would require schools to set standards for foods served outside the cafeteria, including vending machines."

What to do with.... Leftover Rice

One of the most important lesson learned during my first week as chef for ChildRoots: make sure the rice cooker is turned on. I was not intending to explore new recipes during my first chaotic week. However, I have been thinking about how to work coconut milk into the menu, so it seemed like the perfect opportunity to make some coconut rice pudding!

In India the coconut palm is known as kalpa vriksha, meaning "tree that gives all that is necessary for living." Coconut has a significant amount of medium-chain (12-carbon) saturated fat called lauric acid, a health-promoting fat whose only other abundant source is human breast milk. Studies have also shown that the health benefits of coconut are vast including: regulate cholesterol, decreases propensity for heart disease, contains anti-microbial properties, aids in weight management, is a potent anti-oxidant, improves absorption of calcium and magnesium ions, increases breast milk production, beneficial and neutral skin conditioner.... just to mention a few! It is no wonder that Ayurvedic Medicine has used coconut to nourish the body and soul for over 4,000 years.

(Source : The Encyclopedia of Healing Foods, Michael Murray N.D.) 

Even omitting sweetener (sugar, usually), this simple pudding was a big hit with the kids! The pudding was made with coconut milk, brown rice, golden raisins, milk (also a great way to use some surplus milk before the holiday weekend), vanilla, and cinnamon—this could also easily be made omitting the diary. For adults and older children, some great additions would be: honey, brown sugar (or agave) ,orange zest, almonds, rose water (one of my favs), and topped with toasted coconut.

How to Prepare...Asparagus

Local asparagus was tight this season due to inclimate weather, so we were only able to get two batches so far of locally grown asparagus. But we made the best of it....

Asparagus is an excellent source of of Iron, Magnesium and Zinc, as well as an exciting source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Phosphorus, Potassium, Copper, Manganese and Selenium.

At ChildRoots our preferred method is roasting. Steaming is too stinky.

We start by rinsing, followed by removing the bottom portion of the spear. 

Making sure to leave each piece large enough for little hands to grab.

Once prepped the asparagus is placed on a sheet pan and drizzled 

with olive oil and sprinkled with salt and tossed gingerly.

Set the oven as hot as it will go. Place the asparagus on the top rack. Set timer for four minutes. After four minutes, take a peek and keep roasting until the tips a nice golden brown. Once nicely colored remove from oven and allow to rest three or four minutes. At home, you may enjoy a splash of lemon juice or balsamic vinegar.

Get to Know...Mung Beans

Mung Beans are one of those food that people generally assume they won't like. To be honest, once cooked, they are not the most appetizing looking, so it is somewhat understandable. Mung Beans have a part in most Asian cuisines where it is used a hundred ways, including in many desserts. Americans have yet to really embrace the Mung Bean, maybe someday their time will come. They certainly are good for you, being beans they are high in protein, carbohydrates, phosphorous, and potassium. 

Surprisingly, the kids at CR like Mung Beans. The teachers, on the other hand, have proven harder to convert. It took a couple a tries to get it right for the kids, turns out you should cook them like lentils.  

At CR the cooking water is seasoned with no-salt stock powder, salt, dried onion, granulated garlic, and some dried oregano. 

Using 2 1/2 cups water to every cup of bean. They are simmered on medium until thoroughly cooked and mushy. Don't be afraid to add more water, just do it a 1/2 cup at a time. 

Once cooked give them a good stirring to mash them up a bit and stir in some Olive Oil. 

Years ago I had a friend whose family owned a Thai restaurant, her mom told me a recipe for mung bean cakes simmered in coconut milk, i can't recommend it enough. 

In a food processor combine 1lb tofu, 1 cup cooked mung beans, 1/2 bunch cilantro, 1 clove garlic, 1/2 TBS ginger, 3 green onions, 1 1/2 TBS cornstarch (although i use arrowroot), 1tsp salt. Process until smooth and taste for salt, then set aside.

Large pot pour 3 cans coconut milk, 1 can water and 2 tsp salt. 1TBS green curry paste can be added also if you like. Turn the burner to medium and bring to a simmer. Once simmering scoop the bean mixture into the broth using a small ice cream scoop, cover the bottom of the pan, try not to overlap. reduce the heat to low and cover. Simmer for 15 minutes. Spoon the cakes out and serve them over rice. 

How to Prepare...Black Radishes

Radishes have been featured on the blog before, those were smaller more delicate ones. This time it's a about the larger Black Radishes. These radishes came from Lakeside Organics in Watsonville CA. Rich in folic acid and potassium; also good sources of vitamin B6, riboflavin, and magnesium.

These radishes had great taste, unfortunately because of the size they were a little woody and chewy in texture. When that happens the best thing to do is to shred it. Rinse and lightly scrub the radishes. The scrubbing removes the smaller roots. The larger roots can be trimmed with a knife when you cut off the tops and bottoms.  

Cut the pieces to fit into the food processor chute. They can be shredded by hand easily also, but when your doing 25lbs, the machine is your best friend. 

After the radishes are shredded, they are tossed with olive oil, salt and a splash of cider vinegar. Let the radish chill in the fridge for a couple hours,  the salt and vinegar will bring out the sweetness and tenderize the radishes. 

Right before serving sprinkle with parlsey. 

A recipe my mother taught me was for Radish Salad. Shredded radish and carrots, green onions, dijon mustard and mayonnaise. Works great as a side dish or on a sandwich made with toasted bread, sharp cheddar and lettuce. Trust me it's great. 

Get to know...Black Beans

I fairly certain that ChildRoots families are no stranger to the Black Bean. The most common variety is the Black Turtle Bean, in fact there's a good chance that they're the only kind you've ever had. The brand that we use is organic and grown in California. High in protein and a good source of iron and dietary fiber. Black Beans are most common in Latin cuisine, often as a side dish. Spanish explorers brought the beans to Europe, and they slowly migrated to Asia. In Asia Black Beans are often fermented and used more as a flavoring or a sauce. 

It takes over 20 cups of dried Black Beans to feed the kids at CR. They are simmered on the stove for hours;   in the broth is no-salt stock, oregano, granulated garlic, some dried onion and a little salt (Black Beans are naturally high in sodium). 

Black Beans also make great cold salads or salsas. They can also be substituted for Garbanzo beans in a Hummus Recipe, Black Bean Hummus is gaining popularity at CR.  

CR's First Sampling Event.

This past Thursday was our first sampling event. We wanted to share with the parents some of the healthy and hearty snacks that their kids get to enjoy. Hummus, White Bean, Spinach Miso Tofu, and Herbed tofu represented the dips excellently. Carrot Ginger Bars, Flax and Oat Bars, Banana Oat Bars, and Sesame Sunflower Bars prove that baked goods don't have to be loaded with sugar to be loved. Of course it was a success, who doesn't like mingling around snacks?

Recipe packets were available and quickly snapped up. If you missed out on the packet we'll be printing more up this week.

A big thank you to Kitchen Assistant Extraordinaire Breana for manning the table while I was upstairs getting ready for the teacher training day's asian lunch buffet. She also did most of the cooking for the event.

I'm hoping we'll be able to do another sampling event again in the future. We'll keep working on new recipes, we don't want the kids to get bored.

How To Prepare...Rapini

I've wanted to serve Rapini (also know as Broccoli Rabe) at ChildRoots for quite some time. Farmers must have found themselve flush with Rapini recently because for a couple of weeks the price dropped and we were able to give it a try. Rapini, on the surface anyway, seems like a cross between Kale and Broccoli. While Rapini is in the same family as those it is actually a closer relative to the Turnip. The flavor of Rapini is distinct, it has the bitterness of green and a slight nutty flavor. Like it's greeny relatives Rapini is a good source of vitamins A, C, and K. Potassium, Calcium and Iron are also well represented. When shopping for Rapini look for slightly tough leaves, and tender (not soft) blossoms. Don't let some yellowing leaves or bug hole deter you. 

At CR when trying out a new vegetable, I generally go for the simplest preparation. So for Rapini I went the steaming route. As with most leafy greens the first step is soak in cold water for at least ten minute. 

After soaking, swish the bunches around in the water to loosen up any dirt or grit still present from the farm. Take the Rapini out of the water, give it a good shake to get rid of excess water and let drain (in a stainer or something it can stand up in) for a few minutes.

Lay the bunch down a large cutting board. If the bunch is unruly, separate it into a couple of smaller bunches. 

Using a sharp knife slice down the bunch.All but the very ends of stems can be used. Be sure to keep those fingers curled under. 

At CR veggie are steamed for around 20 minutes in our tightly cover steam table. A home one bunch of Rapini would steam in less than five minutes. 

Once steamed the Rapini is tossed with salt and olive oil. 

The Rapini was a resounding success with the kids and teacher alike. I hope that I'll be able to get more soon.

My favorite way to do Rapini is to sauté it with pasta. When doing that blanch the chopped Rapini in the pasta water first (for no more than two minutes), using a slotted spoon to lift the Rapini out of the water and place in a bowl of cold water. Boil the pasta, any kind will do, I recommend angel hair. In a sauté pan (large enough for the veg and pasta) ,on medium, sauté a  chopped clove a garlic with olive oil for a minute, then add the Rapini, about a tsp of salt, and the juice of a lemon (or a splash of white wine). Some red pepper flakes can be added now, if your family likes the spicy. Sauté for another couple of minutes and add the pasta. Keep the pasta moving until it is all mixed and warmed through. Pour in a little cream and toss well, more cream can added if you want it saucier. Place the pasta on a large platter and sprinkle with Parmesan. I've done this recipe using plain unsweetened soymilk and nutritional yeast also, and it works great.   

G.R.O.W. Bananas.

Bananas, kids love them, they are super nutritious and easy to eat. They are also one of the few foods that ChildRoots offers that have to be imported another country. Our produce distributor, Organically Grown Company, works with Organics Unlimited to provide our bananas. Please go here and read their Mission Statement. Organics Unlimited has set up the G.R.O.W Fund, Giving Resources and Opportunities to Workers, a non profit that is dedicated to helping farm workers. Go here to learn more about G.R.O.W.

Look for this sticker next time you buy bananas.  

How to Prepare...Peppers

First off, a confession. Although we did just have peppers last week, the pictures used here are not them. The pictures here are from last summer when Gee Creek Farms had these wonderful Purple Peppers. The peppers we had last week were red and from a hot house farm in California. Despite being totally out of season, they were delicious.

 

Peppers are rarely served as a side dish,  they are usually used more like a garnish to enhance the rest of  the dish. That's really a shame because peppers can stand on it's own. Not much can beat a crisp fresh pepper. Next time your not feeling well, you should turn to peppers instead oranges. One cup of chopped peppers has over 200% of your RDA of vitamin C, and a good dose of vitamin B6 to help with the immune system. 

At ChildRoots we try to expose the kids to a variety of food experiences, not just mush. The best way to serve peppers as a side is raw and lightly salted. 

Start by washing the pepper and finding it's most stable base. If  it is bottom of the pepper, thats great. If it's one of the sides, lay it that way and cut off about 1/4 of the bottom. 

Using a sharp knife carefully slice down one of the sides. 

Turn the pepper and slice down another side, then lay it flat and slice the last two sides. 

 

Then if you hadn't already done so, slice off the bottom. 

The peppers are then chopped to the appropriate sizes. Remember to remove the fibrous rib first and chop peppers with the skin side down. And be very careful. 

Once the peppers are chopped, they are tossed with a little salt and refrigerated for a couple hours.  

The couple of hours in the fridge with the salt sweats the peppers, they will soften and release some liquid.  

It may seem weird at first to have peppers as a side, but give it a try.