"Kitchen House and Culinary Garden" 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

DILL DROP SCONES

BLACK EYE PEA SOUP

GREEN SMOOTHIE 

ORANGE STUFFED WITH SWEET POTATOES 

ORANGE SWEET POTATOES  

     EMERIL LAGASSE FOUNDATION

THE NEW SOUL FOOD COOKBOOK, 

             by Fabiola Gaines and  Roniece Weaver

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.

DILL DROP SCONES

EMERIL LAGASSE FOUNDATION

THE NEW SOUL FOOD COOKBOOK, 

             by Fabiola Gaines and  Roniece Weaver

2  cups flour

5 teaspoons baking powder 

1/2 teaspoon salt

1/2 teaspoon pepper

4 teaspoons fresh dill

1 cup buttermilk

1 cup canola oil

1. heat oven at 435F
2. Please dry ingredients in a medium bowl.
3. Make a well and add buttermilk and oil. Stir Just enough to moisten dough(do not over mix or scones will be tough.
4. Drop by tablespoon onto a coated banking sheet and bake for 15 minutes.
5. Serve hot, with soup.

GREEN SMOOTHIE  (SERVE 24)

EMERIL LAGASSE FOUNDATION

THE NEW SOUL FOOD COOKBOOK, 

             by Fabiola Gaines and  Roniece Weaver

INGREDIENTS:

2 bananas, sliced and frozen

2 apples, cored and chopped

4 cups garden greens (spinach, kale, etc.) ripped up

1 cup green yogurt  (for vegan, no yogurt )

2 cups non dairy milk (coconut, almond)

2 teaspoons honey

DIRECTIONS

1. Prepare ingredients as listed
2. Add to blender, combine well.

 ENJOY!!!!