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Master Chef Toni is Back! Two New Kid-Friendly Recipes + Camp Discount

Exclusive Plum Offer: Enjoy 30% OFF one full day of CTCA’s International Cook & Play Summer Camp when you register for a full week! Simply mention Plum District at sign up.

Last month, we introduced you to Master Chef Toni Wiliard-Young – mom of four and Owner/Operator of Chef Toni’s Cooking Adventures (CTCA). Her recipe for summer veggie-filled Pasta Primavera was much loved by little chefs and moms — and we hope you loved it, too!

Today, Chef Toni is back with two more flavorful, kid-friendly recipes that give you just a taste of the curriculum for her International Cook & Play Summer Camps.  Designed for kids ages 4-13, these culinary adventures explore a different culture through food each day – from Mexico to Africa to Russia and beyond. It’s a unique and exciting opportunity for kids to experience food, art, culture, and more — plus, they’ll learn how to eat healthfully, which can be a challenge during summer vacation.

Camps run from July 8–Sept 6. Pop in for a full day (9am-5pm), half day (9am-1pm or 2-5pm), or take a drop-in Saturday class! To save up to 30% on CTCA’s International Cook & Play Summer Camp, mentioning Plum District when you enroll.

And now, Chef Toni’s recipes — designed for your master-chef-to-be:

VEGETABLE LO MEIN

An Asian-inspired dish that’s the perfect balance of veggies, protein, and carbs to keep your little ones energized throughout the day.

Ingredients:

1/2 pound of fresh Chinese egg noodles

5 tbsp canola oil

2 tbsp each oyster sauce, soy sauce, and rice vinegar

1 tbsp sesame oil

1 tsp sugar

1/2 yellow onion, thinly sliced

1 red bell petter, seeded and thinly sliced lengthwise

1/4 pound Shitake mushrooms, stemmed and thinly sliced

1 zucchini, trimmed and cut into matchsticks

1 tbsp grated fresh ginger

2 cloves garlic, minced

Instructions:

1.  Bring a large pot 3/4 full of water to a boil. Add noodles, cook for 2 minutes, drain, and rinse well with running cold water. Place noodles in a bowl, add 1 tbsp of the canola oil, and toss to coat evenly (to prevent from sticking).

2. To make the sauce: in another bowl, whisk together 3 tbsp water, oyster sauce, soy sauce, vinegar, sesame oil, and sugar. Set aside.

3. Heat a wok or large frying pan over high heat until very hot and add 2 tbsp of the canola oil. Add the onion and bell pepper and stir-fry until tender (about 2 minutes). Add the mushrooms and zucchini and continue to stir-fry until golden brown (about 2 minutes). Using a slotted spoon, transfer the vegetables to a bowl.

4. Return the wok to high heat and add the remaining 2 tbsp canola oil. Add the ginger and garlic and stir-fry until fragrant (about 5 seconds). Add the noodles and cook until heated through (about 5 minutes). Return the vegetables to the pan, add the sauce, and continue to stir-fry until all the ingredients are well combined and heated through (about 1 minute).  Transfer to a warm serving platter and serve at once!

Note:  For a heartier dish, add peeled and deveined shrimp or strips of boneless, skinless chicken breast or pork loin to the pan after stir-frying the ginger and garlic.  Toss until cooked through before proceeding.

CHICKEN STROGANOFF

A Russian-inspired dish with robust flavors that’ll delight your kids and fuel their growing bodies. Tastes great the next day, too!

Ingredients:

1 pound chicken breast  (cut 2 inches long and 1/4 inch wide)

3 tbsps butter 1 small onion, finely chopped

1 pound mushrooms caps (domestic or wild), thinly sliced

1/2 cup beef broth

1 tbsp Dijon mustard

1/4 cup heavy cream

1/2 cup sour cream

2 tsp flour

2 tbsps fresh dill, minced

2 tbsps parsley, minced

Salt and freshly grounded black pepper

8 ounces medium egg noodles, cooked

Instructions:

1. Heat large non-stick skillet over high heat and sear meat on all sides (about 1 minute). Work in small batches so meat does not give off liquid. Remove to a plate.

2. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden (about 20 minutes).

3. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook, stirring for 1 minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens (about 5 minutes). Place meat in sauce and heat, without boiling until meat is warmed through.

4. Season to taste with salt and pepper. Stir in dill and parsley and spoon over noodles.

Enjoy!

xoxo,

Chef Toni

Exclusive Plum Offer: Enjoy 30% OFF one full day of CTCA’s International Cook & Play Summer Camp when you register for a full week! Simply mention Plum District at sign up.