Recipes

Mix and enjoy!

19 oz can of Chick Peas (drained and rinsed)
1 tbsp Garlic Powder
1 ½ tsp Salt
1 cup Olive Oil
2-3 oz Lemon Juice
Mix all ingredients and use either a hand blender or jar blender and puree until smooth. You can adjust seasoning at the end if you like. Enjoy!

Melanie’s Jerk Chicken

1- 1.75 Kgs chicken, washed and cut

Jerk Seasoning:

1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Thyme
1tsp Dried Parsley
1Tbsp Sugar
1 tsp(Kosher) Salt
1tsp Paprika
1 tsp Allspice 
½ – 1 tsp Pepper
½ tsp Nutmeg
½ tsp Cinnamon
Pinch of Cayenne
¼ C Oil
1/4 C Tbsp White Vinegar

 

Method:

Stir all ingredients together into a paste and baste/rub onto the meat. Let marinate for half an hour to overnight. Broil in an oven or barbecue, turning every 5 – 10 minutes. Enjoy!

Kheer (Indian Rice Pudding)

Ingredients:

½ Cup rice
1 tsp butter
4 Cups homo milk
½ tsp nutmeg
pinch saffron
1/4 Cup raisins
sugar to taste

Method:

Place all ingredients in a crock pot.
Cook until the mixture thickens to a rice pudding consistency.

Enjoy!

Mashed Potatoes With Ayisha!

Plantains With Sandrine!

Adam’s Pumpkin Spice Cookies (Egg-Free Recipe)

(Makes 24 cookies)

Wet Ingredients:
1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup canned pumpkin
1 tbsp apple sauce
1/2 tsp vanilla extract

Dry Ingredients:
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt

Directions:
Preheat oven to 350°F.
In a large mixing bowl, mix butter, white and brown sugar together until light and fluffy.
Blend pumpkin, apple sauce, and vanilla extract.
In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Mix flour mixture into butter-sugar mixture.
Drop spoonfuls two inches apart on ungreased baking sheets lined with parchment paper.
Bake the cookies for 10-12 minutes until golden around the edges.
Remove cookies and let cool.
Serve and enjoy!

Rotli (Flatbread)

Ingredients:

2 C whole wheat flour
2-3 Tbsp oil
1 C boiling water

Method:

Combine flour, oil and water and make a pliable dough
using a wooden spoon. Let cool for 5 minutes.
Knead lightly.
Divide into 7 equal portions and cover.
Roll into 6-7″ (15-17cm) circles on a
lightly floured surface.
With young children, they can make any flat shape they want with the dough.
Bake on a hot griddle or non-stick skillet,
placing top side first.
When little bubbles appear, turn over and
cook for 1 – 2 minutes.
Turn over and cook again until both sides are cooked.
Apply a little butter to cooked chapati
and stack together.
This will keep the rotlis soft.
Store wrapped in foil and reheat in an oven.
Serve with butter and topped with
jam or sugar or serve with any curry dish.
Enjoy!

Siro

Ingredients:

1 ½ C homogenized (or other) milk
¾ C sugar
1/8 tsp yellow food colouring (powder)
¾ C butter
1 C wheatlets (sooji)
½ C boiling water
¼ tsp saffron
¼ tsp ground nutmeg
½ tsp ground cardamom

When almost ready:

½ C evaporated milk, optional

If wanted, decorate when ready with:

finely slivered almonds (optional)
finely slivered pistachios (optional)
white poppy seeds

Method:

Put all of the first set of ingredients (from milk to cardamom) into a crockpot.
Cook until the mixture thickens up.
Stir. It’s ready to eat!

Or add the optional evaporated milk, if desired. Stir.
Cook a little longer until it thickens up again. Stir.
Sprinkle some of the decorative ingredients on top, if desired.

Scoop into dishes and enjoy!

Smoothie With Kinsi!

Soup With Kalsang!

Sourdough Bread With Amalia!

Sugar Cookies With Julia!

Simone’s Tortilla Bean and Chicken Casserole

Watermelon Slushies With Antonietta!

Yogurt Pops

Materials:

Bowl
Measuring Utensils
Popsicle Sticks
Paper Cups

Ingredients:

2 C (500 mL) plain or flavoured yogurt
6 oz (178 mL) unsweetened frozen juice (or fresh fruit and 1 C water)
¼ C liquid honey
2 tsp (10 mL) vanilla

Mix yogurt, juice, honey and vanilla
Ladle mixture into paper cups. Fill paper cups half full
Put yogurt pops into freezer
When mixture is almost frozen, insert a popsicle stick
into each cup
Put back in the freezer until thoroughly frozen
To eat, peel off the paper

Enjoy!

Zucchini Cheddar Quick Bread

Ingredients
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup shredded zucchini
1 cup shredded cheese
1 tablespoon dried chives
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 eggs
1 cup buttermilk
4 tablespoons melted butter or margarine
1 greased 9×14 baking pan

Directions
1. In a bowl, combine the flour, baking powder, salt, and baking soda.
2. In another bowl, combine the zucchini, cheese, chives, herbs, eggs, buttermilk, and butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Spread mixture evenly in the greased pan. Bake at 350°F until an inserted toothpick comes out clean, approximately 30-45 minutes.

Activities

Glue

Materials

3/4 cup water
2 tablespoons corn syrup
1 teaspoon white vinegar
Small saucepan
Small bowl
2 tablespoons cornstarch
3/4 cup cold water

Directions

1. Mix water, corn syrup, and vinegar in saucepan.
2. Bring to a full, rolling boil.
3. In bowl, mix cornstarch with cold water.
4. Add this mixture slowly to the hot mixture, stirring constantly until the mixture returns to a boil.
5. Boil for 1 minute, then remove from heat.

When cooled, pour into another container and let stand overnight before using.
Store refrigerated in an air-tight container.

Mix together the base:
2 cups of flour
1 cup of water
1 cup of dish soap

Separate the base paint into containers for each colour of paint you would like to make

Stir in:

Drops of food colouring in each container

Additions:

Flowers, leaves, weeds, seeds from nature for textured paint
Whole or ground spices for colour and scent
Sparkles or salt for a shimmer

Paper Mache

Materials

1 cup water
1/4 cup flour
5 cups lightly boiling water
Large saucepan

Directions

1. Mix flour into 1 cup water until mixture is thin and runny.
2. Stir this mixture into lightly boiling water.
3. Gently boil and stir 2-3 minutes.
4. Cool before using.

Playdough (Uncooked)

Mix together:

4 Cups flour
4 Tbsp cream of tartar
1 Cup salt

Stir in:
3 Cups of boiling water, mixed with 4 Tbsp of oil and food colouring (or Koolaid)

REMOVE FROM BOWL, PLACE ON FOIL AND KNEAD UNTIL SMOOTH
STORE TIGHTLY COVERED IN THE FRIDGE

ADDITIONS:

Spices, extracts, sparkles
Encourage the use of playdough without using cookie cutters.
Allow the child’s imagination to form the shape.
Encourage the use of playdough without tools to enhance finger manipulations (fine motor control).

“The Perfect Playdough”

Ingredients

• 2 cups flour
• 4 teaspoons cream of tartar
• 2 teaspoons oil
• 1/3 cup salt
• 1 1/2 cups boiling water
• food colouring (optional)
• scented food extract or sparkles (optional)

Procedure

1. Mix boiling water, oil, and food colouring.
2. Add salt and cream of tartar.
3. Mix well.
4. Pour dissolved mixture into a bowl with flour. Add food extract.
5. Mix well.
6. Knead with hands once cool to touch.
7. Once playdough is cool, you are ready to play!