Foodie Kids Welcomes October!
All Cooking Classes – October 2015
*Recipe to be used @ Foodie Kids classes only

Week of October 5th

Halloween Black Bean Burrito Bowls

Serves 4

Ingredients

2 cups dry brown rice (or quinoa), cooked according to package instructions

2 sweet potatoes, cubed and roasted

1 can (15 ounce) black beans

½ cup diced orange, yellow or red bell pepper

½ cup diced tomato

½ cup finely chopped cilantro

2 tablespoons extra virgin olive oil

Topping Ingredients

Juice of 1 lime

¼ teaspoon garlic powder

½ teaspoon maple syrup

Salt and pepper to taste

Greek yogurt for garnish

Instructions

  • To make black bean salad: In a mixing bowl, combine black beans, bell pepper, tomato, cilantro, olive oil, lime juice, garlic powder, and salt.
  • In 4 serving bowls, layer a scoop of rice or quinoa, black bean salad, and a dollop of Greek Yogurt. Top with a little extra cilantro for garnish, and serve.
Chocolate Dipped Halloween Fruits

Great for kids Halloween parties!

Ingredients

Apples, Halos, bananas, strawberries

Good quality chocolate or chocolate chips

Organic coconut oil

Method

  • Combine 3 parts chocolate and 1 part coconut oil in a microwave safe dish. Microwave for 15 seconds stirring well after heating. Heat a few more seconds if needed but do NOT over heat or chocolate will burn and clump.
  • Dip your fruits into chocolate or drizzle it over the fruits—either way this is delicious and addicting.
  • NOTE- if you use frozen fruits this will create a hard chocolate shell almost instantly—a “healthy” magic shell type coating.

Week of October 12Th Classes and Halloween Camp

Halloween Black and Orange Pasta

Ingredients

2 pounds butternut squash, cubed and roasted

2 orange bell peppers, cut into 1-inch pieces

6-8 Cherry tomatoes, sliced in half

1/2 teaspoon hot red pepper flakes

1 teaspoon Italian seasoning

1/4 cup extra-virgin olive oil

1/2 cup pitted Kalamata olives, chopped

Salt and pepper

1 pound black linguine or spaghetti, cooked and drained

Optional olive oil and grated Parm to garnish

Instructions

  • Combine cooked butternut squash, bell peppers, tomatoes, red pepper flakes, Italian seasoning, olives and olive oil. Season with salt and pepper to taste.
  • Toss with cooked pasta and serve with additional olive oil and grated Parmesan cheese
Crunchy Apple Slaw

Ingredients

Honey Crisp Apples, thinly sliced

Red cabbage + shredded carrots or 1 bag prepared slaw mix

1 cup fresh basil leaves, mint and or Italian Parsley or a combination of all

½ cup Shelled Sunflower Seeds

Fresh orange juice

Method

  • Use any amount of ingredients according to you taste and combine. Sprinkle with fresh orange juice and lemon infused olive oil ( see note on how to make your own)

October 12 Halloween Cooking and Crafting Camp will make these additional recipes:

Vampire Punch

Ingredients

1 large red beet

1 cup water

1/2 cup sugar

2 quarts unsweetened apple juice, chilled

1 quart sparking water, chilled

1 (12-ounce) can all natural frozen berry blend juice concentrate, thawed

  1. Using a knife or vegetable peeler, peel beet.
  2. Cut beet into 1/2 inch thick slices.
  3. Place beet slices in a saucepan.
  4. Add 1 cup water and sugar. Bring to a boil over high heat.
  5. Reduce heat to medium-low and simmer for 2 minutes or until syrup is bright red in color. Let cool.
  6. When syrup is cool, remove beet slices and discard.
  7. Mix apple juice, sparkling water, juice concentrate, and beet simple syrup in a punch bowl.
  8. Serve over ice in small glasses.
Autumn Apple Salsa

Ingredients

2 cups diced peeled Spartan apple (about 3/4 pound)

1/2 cup diced red bell pepper

1/3 cup fresh lime juice

1/4 cup diced red onion

1/4 cup minced fresh cilantro

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 jalapeño pepper, seeded and minced

Pumpkin Spice Dip and Spread

Ingredients

1/2 cup cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

Instructions

  • In a small bowl, beat softened cream cheese, sugar, and syrup until creamy. Add pumpkin, spices and vanilla and beat until smooth.

Spread on banana or pumpkin bread or muffins, bagels etc. Great used as a fruit dip but bring to room temperature before using.

Happy Halloween Muffins

Make these for your family’s Halloween breakfast

Makes 2 dozen muffins

Ingredients

4 eggs

2 cups sugar

1 can (15 ounces) solid-pack pumpkin puree

1-1/2 cups coconut oil

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice

1 teaspoon salt

2 cups milk chocolate chips

Instructions

  • Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
  • In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt.
  • Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
  • Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not over bake. Cool in pan 10 minutes before removing to a wire rack.

* Delicious topped with Pumpkin Spice Spread!

Week of October 19Th Classes

Fall Harvest Tortellini

Serves 6-8

Made in advance, it tastes even better which makes it perfect to make the light before for lunch packing.

Cilantro Vinaigrette Ingredients

1 teaspoon minced shallot
1 small clove garlic, minced or ½ teaspoon garlic powder
1 cup tightly packed fresh cilantro leaves, stems removed
Juice of 1 large lime
1/3 cup olive oil
Salt and black pepper, to taste

Tortellini Ingredients
19 oz fresh or frozen cheese tortellini, cooked and drained
1 ear fresh sweet corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups grape tomatoes, halved
2 ripe avocados, chopped
1/2 cup cotija cheese
Salt and black pepper, to taste

Instructions

Cilantro Vinaigrette

  • Put the shallot, garlic, cilantro, and lime juice in a blender or food processor. With the machine running, slowly drizzle in the olive oil. Blend until smooth. Season with salt and black pepper, to taste. Set aside.
  •  Drizzle with Cilantro Vinaigrette to keep the tortellini from sticking. Add the corn, black beans, tomatoes, and avocado. Add the remaining vinaigrette and gently stir. Add the cotija cheese and season with salt and black pepper, to taste. Serve.
Cinnamon Spice Popcorn

A fun and healthy treat for Halloween parties!

Ingredients

4-6 cups popped corn

2 tablespoons butter

1 tablespoon honey

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1⁄4 teaspoon powdered ginger

½ cup of your favorite dried fruits such as dried cranberries, raisins, etc

½ cup sunflower seeds

Optional Ice Cream Cones for serving

Instructions
Heat butter and honey in a microwave safe bowl. Stir in the cinnamon, nutmeg and ginger. Place popped corn, dried fruits and nuts into a large bowl. Drizzle on spice blend and toss to coat. If desired serve with a dusting of ground cinnamon and a drizzle of honey and serve in ice cream cones.

Week of October 26Th Classes

Autumn Apple Salsa

Ingredients

2 cups diced peeled Spartan apple (about 3/4 pound)

1/2 cup diced red bell pepper

1/3 cup fresh lime juice

1/4 cup diced red onion

1/4 cup minced fresh cilantro

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 jalapeño pepper, seeded and minced

Pumpkin Spice Dip and Spread

Ingredients

1/2 cup cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

Instructions

  • In a small bowl, beat softened cream cheese, sugar, and syrup until creamy. Add pumpkin, spices and vanilla and beat until smooth.

Spread on banana or pumpkin bread or muffins, bagels etc. Great used as a fruit dip but bring to room temperature before using.

Make these for your family’s Halloween breakfast

Makes 2 dozen muffins

Ingredients

4 eggs

2 cups sugar

1 can (15 ounces) solid-pack pumpkin puree

1-1/2 cups coconut oil

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice

1 teaspoon salt

2 cups milk chocolate chips

Instructions

  • Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
  • In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt.
  • Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
  • Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not over bake. Cool in pan 10 minutes before removing to a wire rack.

* Delicious topped with Pumpkin Spice Spread!