10/10/12 ChefElla's Chicken & Asparagus Pasta

CHEFELLA'S CHICKEN & ASPARAGUS PASTA

I like spaghetti.  I would eat it everyday if my parents let me.  I like spaghetti with red sauce, cold spaghetti, spaghetti noodles with butter, or even spaghetti out of the refrigerator.  The problem with this is my parents do not love spaghetti as much as I do.  Lucky for me I have the perfect recipe.  This is a recipe that might not be your favorite, but your parents will love it.  It does have all of my favorite things in it, asparagus, parmesan cheese, olive oil, chicken and of course noodles, and I even added some tomatoes for my parents.  For this recipe you will need to use the stove and the oven.  If you are not allowed to use the stove or oven by yourself you can have your mom or dad help.

1.  Wash your hands.

2.  Get a stock pot, a pasta strainer, a large sauté pan, a blender or food processor, a heat proof spatula
     or wooden spoon, measuring spoons, aluminum foil, and
     measuring cups.

Ingredients: (This recipe will make four servings)

1 1/2 Cups    Dried Whole Wheat Pasta, Elbow, Penne, or Farfalle (bow-tie) pasta will all work for this
                    recipe.

6                  Large cloves of fresh garlic.

                    -Garlic has a paper like coating.  Break off 6 large pieces (cloves) of garlic.  Put them on a 

                    cutting board and hit them with a rolling pin or mallet (kitchen hammer).  Do not smash

                    them.  This will break the paper shell on the garlic.  Remove the cloves from the paper.
4 oz              Asparagus spears, cut into 1/2 inch pieces.
                   -Make sure you cut off the white part of the asparagus because it is too hard to eat.

1/2 Cup        Extra Virgin Olive Oil.
1/4              Medium Red Onion, chopped

1/2 Cup       Parmesan Cheese

3 Tbl.           Lemon Juice     

1 Tbl.           Parsley Flakes         

1 tsp.           Salt, Kosher or Sea Salt

1/4 tsp.        Black Pepper

8 oz.            Roasted or Grilled Chicken, Medium Diced.         

                  -Medium dice is about the same size as a dice from one of your games.

1                 Medium Tomato, Small Diced.  If you want you could also use 1 cup of Grape Tomatoes

                   cut in half.

                  -Small diced is about half the size of your diced chicken.

3.  First, heat your oven to 400F. 

4.  While your oven is heating, take a medium sized piece of aluminum foil and put it on the counter.
     Put your garlic on the foil with 1 tablespoon of olive oil.  Fold up the foil so the garlic is enclosed in
     the foil pouch.  Roast in the oven for 30-40 minutes.

5.  Fill your stock pot 3/4 full with cold water.   Put the pot on the stove and turn the heat on high.
    When the water comes to a boil add your pasta and cook for the recommended cook time on the
    box.  When your pasta is finished put your pasta strainer over the sink and pour the pasta into it.
    - Be careful because the water and the noodles will be very hot.  You might want to have your
      parents help you with this part.
    - If you are going to use your pasta right away let it sit until you are ready for it.  If you are making
    your pasta ahead of time run cold water over your pasta, let it drain,  cover it and put it in the
    refrigerator for later.

6.  When your garlic is finished (it will be soft), put it into your blender or food processor.  Add olive
     oil, red onion, cheese, lemon juice, salt, black pepper, and parsley flakes to your blender and blend
     until smooth.

7.  Heat 2 tablespoons of oil in a pan on the stove on medium heat.  When hot add the asparagus pieces
     and cook for 5 minutes.  Make sure you stir the asparagus a few times while it is cooking.

8.  Add chicken and cook for 2-3 more minutes.  Add pasta and sauce from your blender to your pan
     and mix. 

9.  Heat for 2-3 more minutes, add tomatoes mix well and remove from heat.

Enjoy this alternative to plain spaghetti. 

-ChefElla

9/25/12 ChefElla's Hot Breakfast Calzone

CHEFELLA'S HOT BREAKFAST CALZONE

When my Dad make our lunch for school, he gets everything ready the night before.  This gave me an idea.  I could get breakfast ready the night before.  But what would I make?  If I made eggs, they would just get cold and hard, and if I made bacon or sausage, it would just be soggy, so what could I make?
I had just the right recipe.  I would take my calzone (pizza pocket) recipe and make it with breakfast foods.  My sister and I like eggs, turkey sausage, cheese, and potatoes, so I knew these would be perfect for our filling.  If you do not eat these ingredients, then don't be afraid to substitute foods you like in your own breakfast calzone like bacon, beans, tomatoes, peppers, or even tempeh (soybean cake).  This is your breakfast and you should use the ingredients that you like.  For this recipe you will need to use the stove and the oven.  If you are not allowed to use the stove or oven by yourself you can have your mom or dad help.

1.  Wash your hands.

2.  Get a small sauté pan, a heat proof spatula or wooden spoon, a large mixing bowl, a small mixing bowl, a small whisk or fork, a cookie sheet, measuring spoons, wax paper or aluminum foil, and a 1/2 cup.

Ingredients: (This recipe will make four calzones)

1/4 lb.         Turkey Sausage
                   -If you are using pre-cooked sausage, just chop it up into little pieces and put it in your
                   mixing bowl.

3                  Large Eggs
1 Tbl.          Milk

1/2 Cup       Shredded, Cheddar Cheese
                   -Or you can use any other kind of cheese you want.

1/2 Cup       Shredded, Frozen Potatoes (hashbrowns)               

1 tsp.          Salt, Kosher or Sea Salt

1/4 tsp.       Black Pepper
1 tube         Refrigerated, raw pizza dough.
                  -I use Pillsbury brand, Pizza Crust, Thin Crust.
Flour as needed.

3.  First, heat your small pan, on the stove on medium heat. 

4.  While your pan is heating crack your eggs into your small bowl, add your milk, and mix with a
     whisk or fork until blended (when the mixture is all the same light yellow color it is blended).

5.  Wash your hands.  Raw eggs can make you sick if you eat them, so you want to wash your hands
     after you touch raw eggs.

6.  Spray your pan with cooking spray, and add your sausage.  Mix your sausage and chop into little
     pieces with your spatula while it cooks.  When it is cooked, not pink anymore, add it to your large
     bowl

7.  Put your pan back on the stove and spray with a little more cooking spray.  Add your eggs to the
    pan.  Gently mix the eggs while they are cooking.  The eggs will begin to stick together.  This is
    normal.  Keep mixing the eggs gently, do not let them stick to the pan.  When the eggs are not liquid
    anymore they will be done.  Add your eggs to the bowl and mix in with your sausage.
8.  Pre-heat your oven to 400F.

9.  Sprinkle a little flour on your countertop.  Gently open the pizza dough and roll it out over the
     flour.  The dough should be stretched a little so it is an even thickness, and rectangle in shape.

10.  Cut the dough in half and then cut each half in half.  You will have four rectangles when done.

11.  Mix cheddar cheese and frozen potatoes into your eggs and sausage mixture.
12.  Line your sheet pan with wax paper or aluminum foil and spray with pan spray.
13.  Scoop 1/2 cup of egg mixture into each rectangle of dough.  Fold dough in half and crimp edges.
       make 2 or 3 small cuts in the top of the calzone.  This will let the steam out and keep them crisp.
14.  Place each calzone onto the sheet pan and place pan in the oven on the middle rack.
15.  Bake each calzone for 10 - 12 minutes, or until they start to brown.  If they are for tomorrows

       breakfast put the pan on counter and let them cool.  When cool, cover with plastic wrap and put

       them into the refrigerator.  If you plan on eating them right away cook for 15 -20 minutes or until
       they are golden brown.
16. To reheat in the morning, pre-heat oven to 425F, and bake calzones for 8-10 minutes.  Or wrap
      your calzone in a paper towel and microwave for 2 - 3 minutes.
17.  Enjoy your calzone as they are, or eat them with salsa, ketchup or whatever other toppings you
      like.

There is nothing like a hot breakfast before school or sports, so enjoy.

-ChefElla

9/11/12 Chefella's Chilly Sunday Turkey Chili

CHEFELLA'S CHILLY SUNDAY TURKEY CHILI
School started last week, it is starting to get cold outside, and I have the perfect recipe.  Even though I like fall it seems that we all get so busy around the house.  Mom and Dad are always making dinner, helping us with homework, and packing us lunches for school.  While I like to help in the kitchen sometimes I want to make something special by myself.  My chili is just the right thing.  We can all eat it for dinner, my sister can take it to school for lunch, and my Dad can eat it on Sunday while he watches football.  If you are not allowed to use the stove by yourself you can still help by getting all of the ingredients ready.  This recipe is simple, easy, and very quick to make.

1.  Wash your hands.

2.  Get a big soup pot, a can opener, a big colander (pasta strainer), and a wooden or heat proof spoon to cook with.

Ingredients:

1.25 lb.         Raw ground turkey breast.  

2 packs        Chili Spice (not chili powder).
                   -I prefer McCormick's low sodium, mild chili spice. 

                   -There are many different kinds of chili spice you can buy.  Whatever kind you use, you
                  should have 70 grams of chili spice total.
1 Tbl.           Cumin, ground

1- 15oz can  Pinto/ Red Beans                  

1- 15oz can  Great Northern Beans/ White Beans  

2- 15oz can  Black Beans 

1- 28oz can  Tomato Sauce
1- 28oz can  Petit Diced Tomatoes
1- 4oz can    Mild green chilis, diced.

3.  First open all of you cans with the can opener.  Be careful when they are open, because the lids can
     be very sharp.

4.  Put your colander in the sink and pour all of you beans into the colander.  Rinse (wash) your beans
     with cold water.When the water runs clear they are ready.  Let the beans sit in the colander until you
     are ready for them.

5.  Heat your soup pot.  When it is hot add your ground turkey.  Stir and chop your turkey with your
     spoon.  Continue to cook until the meat is not pink anymore, and until it is all chopped into little
     pieces

6.  Add your chili spice and cumin and mix it into the meat.  Let the meat and spices cook for 30
     seconds.

7.  Slowly add your tomato sauce and tomatoes.
     -Add them slowly so that you do not get splashed with tomato sauce.  Tomato sauce will not come
      out of your clothes and then you will have to explain to everyone why you have one little red dot
      on your shirt.

8.  Slowly add your beans and your green chilis.

9.  Mix everything together and turn the stove down to medium-low.
10.  Stir your chili every few minutes so that it does not burn in the pan.  When the chili is bubbling
       turn it off and serve.

This chili is really good topped with sour cream, shredded cheese, and served with your favorite chips.
This chili is also good served over a nice hot dog.
You can freeze your leftovers or take them for lunch at school if your Dad does not eat it all while watching football.

-ChefElla

9/4/12 ChefElla's Super Pesto Chicken Sandwich

CHEFELLA'S SUPER PESTO CHICKEN SANDWICH
My Dad has a rule at the dinner table, you do not have to eat everything, but you do have to try everything.  This is a hard rule for me to follow because not all of the foods we eat look good to me.  Sometimes I even say things like, "Oh gross!" out loud.  When I do this I get into big trouble because my little sister hears me, and then she does not want to try the food either, and my Dad gets really angry.  The good thing about our try everything rule, is that sometimes, the gross looking food ends up tasting really good.  One night, my Dad made us try pesto pizza and I really liked it, even though pesto is green and looks gross it turned out to be really good.  Now I use pesto on my super pesto chicken sandwiches .  I know pesto looks funny, but you should try it like I did.

1.  Wash your hands.

2.  Get a mixing board, a cutting board, a table spoon, a knife, a serrated (bread) knife, a butter knife,
     and a ruler.

3.  The chicken for this recipe will be grilled.  You should have your Mom or Dad pre-heat the grill to
     get it ready for cooking.

Ingredients:

1 lb.               Raw fresh boneless chicken breast.  

                    -You can use pre-cooked grilled chicken breast, or a pre-cooked roasted chicken if it is
                    easier for you.

1 1/2 Tbl       Extra Virgin Olive Oil

                    -If you are using pre-cooked chicken you will not need any oil.

1 loaf            Parmesan Cheese Baguette, or any other type of bread covered with cheese or
                   seasonings, cut into 4 inch long pieces using your bread knife.           

                   -Baguette is a french work for a loaf of bread that looks like a skinny baseball bat.
1 Jar            Pesto
                   -Pesto is a sauce made from garlic, parmesan cheese, oil, pine nuts, and basil.  The sauce
                    is blended and looks green and kind of gross, but it tastes really good.
4 Pieces        Provolone cheese, sliced thin.
                    -You can substitute mozzarella cheese if you like that better.

4.  Add the chicken to the bowl.  Cover with the olive oil and mix well.

5.  Grill your chicken.  You will need your parents for this part, but grilling is fun because you get to
     cook outside.

6.  When the chicken is done let it sit on a plate to cool.

7.  Cut your pieces of baguette in half with your serrated knife and warm in a microwave for 15-20
     seconds or in a toaster until the bread is nice and warm.

8.  When the bread comes out put a piece of your cheese on the bottom half of the bread.  Use your
     butter knife to spread about 1 tablespoon of pesto on the top half of your bread.

9.  With your parents help cut the chicken in thin strips and put on top of your cheese.

10.  Put the top on your sandwich and serve with fruit, chips, or pasta salad.

Optional: If you like other vegetables like your parents do, you can put fresh cut tomatoes and fresh basil leaves on your sandwich also.

-ChefElla

8/28/12 ChefElla's Healthy Parmesan Fries

CHEFELLA'S HEALTHY PARMESAN FRIES
Sometimes when I go out to eat with my parents my dinner comes with fries.  My Mother always reminds me that it is important to eat the rest of my food, but it is so hard to remember because fries taste so good.  I know that fries are just not that good for you, so I came up with my own recipe so that I  can eat them whenever I want.  Well not whenever I want, but more often, than I normally would.
I use parmesan cheese on my potatoes because I like cheese and because if I use cheese I do not need to use salt on my potatoes.

This recipe uses potatoes cut into sticks.  If you are not allowed to use a knife yet, your parents can help you cut up the potatoes.

1.  Wash your hands.

2.  Wash your potatoes.

    -You want to wash potatoes because they grow in the ground, and you do not want to eat

    dirt with your potatoes so washing them is important.

3.  Get a large bowl, a cutting board, a 1/4 cup, a knife, and some measuring spoons.  You will also
     need a cookie sheet, aluminum foil, and pan spray.
4.  Have your parents help you pre-heat the over to 425F.

Ingredients:

1 1/2 lbs.        Yukon Gold Potatoes, skin on, cut into sticks
                      -You can use other types of potatoes and even sweet potatoes if you like.

3 Tbl              Extra Virgin Olive Oil

                      -They get the oil out of the olives by crushing them.  Extra virgin oil comes from the first
                      crushing of the olives.  When they crush the olives later to get more oil out
                      that is just regular olive oil.
1/2 tsp            Black Pepper, ground

1/4 tsp            Granulated Garlic

1/4 cup           Parmesan Cheese, grated

4.  Add the potatoes to the bowl.  Cover with the olive oil and mix well.

5.  Sprinkle the potatoes with the pepper and garlic and mix well.

6.  Add the parmesan cheese and mix well.

7.  Line your cookie sheet with aluminum foil.  Lining is a cooking word for covering.

8.  Spray the aluminum foil with pan spray so your potatoes won't stick to the pan when they bake.

9.  Place potatoes in the oven and bake for 40-45 minutes.  They will be nice and brown when done.

10.  Serve your fries with any sauces that you eat fries with.

These fries will be good for lunch, diner and if you can convince your parents, they are even good as a snack.

-ChefElla

8/21/12 ChefElla's Super Easy Salsa

CHEFELLA'S SUPER EASY SALSA
I like summertime.  Everything is so fresh and colorful.  Last summer my mother took me to the farmers market.  While we were there we met a woman who sells fresh salsa.  I did not think I would like it, but the rule in our house is, you have to try everything at least once.
I loved it.  So this year instead of buying salsa my mother took me to the farmers market so that I could buy all of the ingredients to make my own fresh salsa.  Of course they did not have everything we needed, but we bought what we could.
This recipe is easy to make, and you can share it for days.  If you are not allowed to use a knife yet, your parents can help you cut up the vegetables.

1.  Wash your hands.

2.  Wash all of your fresh vegetables.

     -You want to wash vegetables because they grow in the ground, and you do not want to eat

      dirt with your salsa so washing them is important.

3.  Get a large bowl, a strainer, a cutting board, a 1/4 cup, a knife, and a spatula or large spoon.

Ingredients:

15oz (1 can)   Black Beans, drained and rinsed

3/4 cup           Sweet Corn

                       -You can use fresh corn cut off the cob and cooked, or frozen corn thawed

1 1/2 cup        Tomatoes, diced

1/2 cup           Red Onion, small diced

2 Tbl               Cilantro Leaves, chopped

1 Tbl               Lime Juice, fresh squeezed is best

1/2 tsp           Tabasco Sauce, or any other hot sauce your like

1 tsp               Kosher Salt

1/2 tsp            Black Pepper

1 each            Avocado (optional)
4.  Open the can of beans and pour into the strainer over the sink.  Rinse the beans with cold water
      and pour them into the bowl.
5.  Cut the corn off of the cob, and cook for 30 seconds in boiling water.  Pour the
      corn into the strainer and run cold water over the corn to cool it down.
     -If you want to use thawed frozen sweet corn that is just fine.  Fresh sweet corn might not be
       available where you live, and it is only available in the summer.
6.  Core and dice the tomatoes, then add them to your bowl.
     -Coring is when you cut off the part of the tomato that was attached to the plant.
     -Dice is another name for cutting your food into square pieces.
7.  Dice the onion.  Take the dry paper like skin off of your onion.  Then cut off the root and plant
      ends.  Onions are round and they can roll so be very careful.  Place the onion on one of the flat
      sides and then cut it in half.  Cut your onion into small diced pieces.  Add to the bowl.
8.  Pick your cilantro leaves.  Take all of the leaves off of the stems.  Fill up a 1/4 cup with the leaves.
      Wash the leaves in your strainer and pat dry with a towel.  Put them in a pile on your cutting board
      and chop them into little pieces.  If you like big pieces of cilantro do not chop them as much then
      add them to your bowl.
9.  Cut your lime in half and squeeze one half into your tablespoon then add them to the bowl.
10. Measure our your salt, pepper and Tabasco into your bowl.
11.  Mix well and chill in the refrigerator before serving.  If you like avocado you can add some before
      serving your salsa.
12.  Get your favorite chips, your friends and family, and enjoy.

You can also serve your salsa with other foods.

Try it over tacos.
Serve it with rice.
Or put it in a salad.

-ChefElla

8/7/12 ChefElla's Mom's Super Strawberry Smoothie

CHEFELLA'S MOM'S SUPER STRAWBERRY SMOOTHIE
Hi everyone, and welcome to my blog.
Everyday I try to eat healthy, and lucky for me my Mom is a big help.
She makes great food for me and my sister, but sometimes eating fruit just is not as fun as eating other things.  But one thing that makes eating fruit more fun is using one of my secret recipes to make something good for you.
If you have not had a smoothie before, I think you will really like it.
This recipe makes two smoothies.  One for you and a friend.

1.  Have your parents get out the blender.
2.  Wash your hands.
3.  Get out all of your ingredients.
Ingredients:
     4 large      Strawberries, cleaned
                      -Cleaned, means washing the strawberries, and taking the green tops off.
     1/2           Banana, ripe
     1/4 cup     Orange juice
     4 TBL       Protein Powder, Vanilla
     8             Ice Cubes
4.  Add all of the ingredients to the blender.
     -Remember to put the top on the blender or you will be cleaning the kitchen for the rest of the day.
5.  Blend until smooth.
     -You will know when it is ready because you will not hear the ice cubes crunching anymore.
6.  Get out your favorite cup, and drink your smoothie.
7.  Remember to help your parents clean up.  This recipe is easy because usually you can put all of your utensils in the dishwasher.

The fun thing about this recipe is you can experiment with so many flavors.  Try blueberries, blackberries, raspberries, apples, grapes, peaches, mango or any other fruits or juices that you like.
Enjoy your smoothie.
-ChefElla