More KATK and First 5 LA Videos

KATK and First Five LA join Forces

KATK featured on First 5 LA's Website with healthy simple recipes the littlest chef's can make

Click on the link above and see 6 videos of simple recipes  even the youngest chef’s can make at home. Great family projects to get everyone Kidding Around the Kitchen.

Enjoy!!

Lisa

Hello Groupon visitors

Here are the printable instructions of how to use KATK’s kid friendly kitchen utensils and knives. They can also be down loaded from our website’s store under kid friendly

Cooking Utensils at

www.kiddingaroundthekitchen.com

Lots of recipes on my previous posts and website

www.kiddingaroundthekitchen.com

TABLA DE INFORMACIÓN SOBRE LAS PORCIONES

TABLA DE INFORMACIÓN SOBRE LAS PORCIONES

 

Leche, Yogurt y queso

1 taza de leche o yogurt  

1 ½ onzas de queso natural 

2 onzas de queso procesado

 

Carne, Aves, Pescado,  Frijoles, Huevos y Nueces.

2 o 3 onzas de carne magra cocinada, aves o pescado

1/2 taza de frijoles cocinados, 1 huevo, o 2 cucharadas de crema de cacahuate cuentan como 1 onza de carne magra.

 

Vegetales

1 tasa de vegetales de hoja ancha crudos 

½ taza  de otros vegetales (cortados) cocidos o crudos

¾ taza de jugo de vegetales

 

Frutas

1 manzana mediana, platano, naranja

½ taza de fruta cortada, cocida o enlatada 

¾ de taza de 100% jugo de fruta

 

Pan, Cereal, Arroz y pasta

1 rebanada de pan 

una onza de cereal listo para comer 

½ tasa de cereal, arroz o pasta cocinado

 

Usted puede usar su mano para calcular cuantas porciones usted está  comiendo. Aquí le mostramos como:

http://blstb.msn.com/i/69/DDC058E0594240FFD1FEB657301420.jpg

 

½ taza  /  1 onza  /   1 cucharada sopera  /  1  cucharada pequeña  /  3 onzas  /  1 taza

Portion Help Page

 

Milk, Yogurt, and Cheese

1 cup of milk or yogurt

1 1/2 ounces of natural cheese

2 ounces of processed cheese

 

Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts

2 to 3 ounces of cooked lean meat, poultry, or fish

1/2 cup of cooked dry beans, 1 egg, or 2 tablespoons of peanut butter count as 1 ounce of lean meat

 

Vegetable

1 cup of raw, leafy vegetables

1/2 cup (chopped) of other vegetables, cooked or raw

3/4 cup of vegetable juice

 

Fruit

1 medium apple, banana, orange

1/2 cup of chopped, cooked, or canned fruit

3/4 cup of 100% fruit juice

 

Bread, Cereal, Rice, and Pasta

1 slice of bread

1 ounce of ready-to-eat cereal

1/2 cup of cooked cereal, rice, or pasta

 

You can use your hand to “guestimate” how many servings you are eating, here’s how:

http://blstb.msn.com/i/69/DDC058E0594240FFD1FEB657301420.jpg

 

Show samples of some of the following:

·      a small cookie vs. an oversized cookie

·      a regular-sized muffin vs. an oversized muffin you find in a deli

·      a small bagel vs. a bagel found in the bagel shop

KATK’s Recipe from JANM Target’s Family Free Day

   Asian Lettuce Wraps

Ingredients:

1 12.3-ounce package firm tofu

1 tablespoon vegetable oil

1-pound pork, turkey or chicken ground

1/2 teaspoon garlic, minced

6 stalks scallions, sliced thin

3 tablespoons hoisin sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1/2-teaspoon hot chili paste (optional) or to taste

4 cups rice or a thin pasta or rice noodle, already cooked and left hot

1 head romaine lettuce leaves separated, washed, and drained

Extra soy sauce for dipping

Sesame seeds for texture in dipping sauce

 

Directions:

  1. Drain the tofu and place it in a paper towel-lined strainer for 30 minutes.
  2. Heat a large sauté pan over high heat.  Add oil.
  3. Add pork, scallions, and garlic.  Stir for 3-4 minutes using a wooden spoon and breaking up the pork into small pieces until it is brown and no longer pink.
  4. Crumble in the tofu and add the hoisin and soy sauces.
  5. Heat through.  Remove from the heat and stir in the sesame oil and chili paste.  To serve, spoon a small amount of the meat mixture and rice or pasta onto each of the lettuce leaves.  Wrap the lettuce leaf around the filling to enclose.  Eat with a little soy sauce as a dipping sauce. 

 

 

 

 

 

 

 

 

 

 

 

 

 

                             Lisa Elaina Fontanesi 2006©

Hello Lisa,
 
It was great meeting you today at the JANM today.  My kids loved using your utensils and like my son said he loved the food and wanted it for dinner.  So I made it happen for him.  Here are a few pictures of them cutting up their veggies and their finished meal.
I enjoy cooking with my kids and now they can do some of the cutting…safely!
 
Thank you and enjoy the pictures.
The Curtis Family

Two happy little chefs making their own lettuce wraps for dinner at home after making them at KATK  kids cooking class at Japanese American Museum’s Target Family Day yesterday March 10th. See the cool safety knives they have to use at home as well.

If you need a set of these cool safety knives go to our website www.kiddingaroundthekitchen.com and  click on shop at our store.

Kidding Around the Kitchen (KATK) brings a “hands on” cooking class to the classroom in which the kids actively participate in the preparation of recipes. The result of the kids cutting, measuring cooking and then eating their creations is more than simply a lesson in health. Kids see, touch, smell, and taste the fruits, vegetables, nuts, cheeses, eggs, meats, and other ingredients."The classes reinforce math, science, reading and vocabulary all within one-hour . Measuring cups and spoons help with fractions. Multiplication and division are learned when recipes are reduced or enlarged. Solids become liquids, bread rises, pancakes expand, and science is edible. Pronouncing ingredient names and reading recipes help enlarge vocabulary. Studying food labels promotes an awareness of natural and less than natural ingredients used in everyday items.
Also visit our online store for all the tools your family will need to get cooking. For more info go to www.kiddingaroundthekitchen.com