Tuesday, February 25, 2020

ORANGE SWEET POTATOES: EMERIL FOUNDATION: cooking with kids in Orlando, FL





Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.

 One of  school trip for few advanced kids in Oliver's School was today at "Kitchen House and Culinary Garden". Oliver invited me to go as a chaperon. 
The program started in the garden, where they learned a lot about culinary plants, they learn that each culture use different specific plans and they have a great discussion about cotton plants and waving, speaking about FEBRUARY being African American History Month.
They pick dill and they went to kitchen, to cook.

ORANGE SWEET POTATOES  
     (modified from The New Soul Food)


for 20 persons:
11 medium oranges, unpeeled
1/4 cup brown sugar
2 teaspoon vanilla extract
1/3 cup evaporated coconut milk (or coconut cram)
3 tablespoon butter
1 teaspoon salt
6 cups cooked sweet potatoes, mushed
ground nutmeg


  1. Preheat oven 350F
2. in a small bowl collect orange zest (grating one whole orange).

3.Cut the remaining oranges in half, scoop out the pulp, and place in a strainer. Sprinkle with brown sugar and set aside.

4. Lay each  emptied orange half out on a cookie sheet. 

5. Melt the milk, butter, salt and vanilla together. Pour into the mashed sweet potatoes and combine well.

6. Roughly chop the orange pulp  from strainer, into tiny bits. Slowly add to sweet potato mash, tasting frequently, make sure the orange flavor does not overpower the sweet potato flavor.

7. Stuff each of the 12 shells with 1/2 cup of sweet potato mix, sprinkle with grated orange peel and bake for 30 minutes.

8. Garnish with ground nutmeg.




ENJOY!!!!


Friday, January 17, 2020

ROASTED CARROT&BUTTERNUT SQUASH SOUP, by CARLY PAIGE



I received as a gift from Christmas (2019) a Cooking Lesson  with CARLY PAIGE. I went with my daughter, who is very interested in cooking simple, fresh, plant base  (mainly, but not totally). It was a very nice, and wonderful dinner,with 12 other people, laughing and learning....yes!yes! yes! I had a lot to learn.....This is a wonderful hearty winter soup. Carly has different menu depending on the season.

We bought her first book, signed, "SIMPLY SWAPPED EVERYDAY"








INGREDIENTS:

1 lb. carrots, cubed
1 butternut squash, (about 1.5 lb) peeled and cubed  
1/4 cup shallots, sliced
2 tablespoons avocado oil
1 tablespoon fresh ginger, peeled and roughly chopped ( using a spoon )
1 teaspoon ground turmeric
1 can (15 oz) full fat coconut milk
4 cups low sodium vegetable broth
1 teaspoon salt
freshly cracked black pepper







 DIRECTIONS:

Preheat oven 400F.

Place carrots, butternut squash and shallots a single layer a parchment-lined baking sheet and drizzle with avocado(or sunflower) oil. Sprinkle with salt.


Roast for about 30 min, or until soft.

Once roasted slightly, transfer to a blender along with vegetable stock, coconut milk, ginger, turmeric, salt and pepper.







Blend until smooth and creamy.



ORANGE SWEET POTATOES: EMERIL FOUNDATION: cooking with kids in Orlando, FL

Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.  O ne...