BBQ and Shrimp Boil

Chef Tonya took over the last two day as Chef Corr has left. The kids ate BBQ Monday and Tuesday they boiled shrimps n corn with a few potatoes. All the kids say the food was good and was coming back for seconds.

Solstice Seminar, Thursday, June 21



Nightshade vegetables and herbs for the Summer Solstice!

Click here to view photos of the Parent Seminar with Mrs. Fields and Dr. Johnson!
Many thanks to the parents that came out for the seminar on the evening of Thursday, June 21. We celebrated the longest day of the year by making good use of Mila Berhane's herbs on two easy to prepare vegetable side dishes or appetizers. The parents heard all about their children's adventures in teh foods lab at Pinkie Thrift and got to see their Small Wins books and cooking camp manuals.  Many asked for the recipes or the snacks that were served with fruit flavored waters, so here they are:

Sage Roasted Potatoes
Put a small amount of olive oil on the bottom of a baking casserole.  Sprinkly lightly with Kosher or coarse salt.  Cut tiny potatoes in half and press one sage leave on the cut side of the potato, with the vein pressing into the potato so it sticks better.  Roast at 375 degrees for about 30 minutes--or until done.  Crank up the heat if they are not done in time; you can't hurt them too badly.

Rosemary and Garlic Roasted Tomatoes

Slice small plum (Roma) tomatoes in half and place on a baking sheet with the cut side up. Sprinkle lightly with salt and pepper.  Place one fourth teaspoon of minced garlic on each tomato half. (easiest to use a jar of minced garlic for this because you will need a lot of garlic).  Sprinkle 2 to 3 tablespoons minced fresh rosemary over the top and drizzle with olive oil.  ROast in a 375 degree oven for 30-45 minutes until the tomatoes are starting to shrivel up.  Serve each tomato half on a slice of baguette that has been dried out in the oven to make it crisp (One baguette yields about 30 or so thin slices, and they take about 8 minutes to dry out in the oven that you are preheating for the tomatoes.) Place on the toast so the cut side touches the bread and the good juices soak into the bread.  If the tomato skins are tough, peel them off.  Can be garnished with a light dusting of Parmesan cheese, but not necessary.

Bon Appetit!

PIZZA!

The last day for Chef Corr and she rolled out the heavy artillery--PIZZA! The campers were all excited to make their own creations.  Now they know how to Cook Like a Chef! and can take those skills home with them.  At the end of the cooking and eating time, they also learned how to clean up, always a valuable skill to know.

The morning's post camp surveys will let us all find out--did they learn anything?  We shall see!

Choose My Plate

 

Mrs. Fields, director of the camp program, is interviewed by James DeGraauw from WAFB Channel 9

Andrea and Terrion stir the grits, a BIG batch of grits.

Click this link to view the rest of the pictures

Another big media day at Pinkie Thrift! No, Michelle Obama did not come to camp in person today, but her message was heard loud and clear at the USDA ChooseMyPlate website.  We have been learning all about how to make healthy food choices for 3 weeks now, time to do some menu planning and think about how to add some variety to our plates!

The campers learned how to make a healthier omelet for themselves, by leaving out some of the egg yolk when beating up the egg mixture. Two egg whites plus one egg yolk cuts the cholesterol in half with no sacrifice of flavor, especially when you add tasty fillings. Everyone made their own omelet and filled it with a variety of vegetables--onions, peppers, zucchini, summer squash, tomato, green onion--and had the option of adding minced lean ham and cheese.  Soon the omelets were flippin out all over!  We also made other breakfast dishes like Granola with pecans and dried bananas and mango, French Toast--still have that PA maple syrup--and Pancakes, sans fruit for a change. Home Fries seasoned with the local favorite, Tony Chachere's Creole seasoning, and creamy Grits filled out the menu.

Organizing the lab took a chunk of time and each station had to be put back together with just the necessary equipment so that you can find what you need when you are working.  The campers felt stressed out by the task, but their reward was a stress reliever keepsake,  Keep in mind campers--it's not hard to cook your own food and eat much healthier than if you relied on processed food or fast food.  It does take some planning, though, but now you have the skills to help out at home because now you can

Cook Like a Chef!

PROTEIN

Team Rice, led by Blogmaster David Lane Jr. poses for a group photo with Terrion,  DiJaz, Jeremy and Johmel.  

Da'Nethia serves up some Veggie Burgers to Ryan during the tasting.

Proteins, Protiens, ah--however you say it or spell it, PROTEINS are what your body is made of and what you must keep eating to keep your body in good repair.  Proteins consist of building blocks called amino acids and some of those amino acids are essential--we can't make them on our own. Animal sources of proteins are complete; that is, they contain all of the essential amino acids in the right proportion.  But most vegetables are incomplete sources of amino acids, but become complete when you eat them in combination with other incomplete proteins--and that's how we get some of the world's greatest national dishes like rice and beans or humus and pita bread. Soybean is the notable exception because it is a vegetable that is a complete protein--soymilk, edamame beans, tofu and its flavorful cousin tempeh are all soy based and thus complete proteins.

The campers were on their best behavior today.  The marched in with aprons and took their seats in an orderly fashion. All hands were on deck,. which made the day go very smoothly during the cooking time.  The SU staff photographer, John Oubre, was taking photos to go on Southern's website and Facebook page. Travis Spradling is the staff photographer from The Advocate and he was shooting for the local paper.  Both seemed to enjoy what was going on and the campers and David, Blogmaster, enjoyed the dueling cameras.

Preparations proceeded flawlessly and dishes appeared on the front buffet table at exactly the right time:  Farfalle Pasta Primavera with Turkey Sausage and lots of fresh herbs and vegetables, Chili vs. Chili, with both sides being winners and accompanied by delicate corn sticks and corn muffins. Veggie Burgers were made from toasted walnuts, cooked brown rice and sauteed onions and garlic with bacon bits (apologies to the real vegetarians:  these burgers contained actual minced bacon and not the Bacos which are a soy product.  Seems the Bacos disappeared at the baked potato bar last week.) Lettuce and tomato topped them on buns and barbecue sauce was served on the side. the appetizer du jour on the tables was Humus, made by Chef Nate, whose adventurous palate was curious.  He served olive oil brushed and herb dusted pita triangles on the side.

Sad news: it seemed that the 'frig suffered a raid last night and a Key Lime Pie proved too much temptation for someone.  It was missing in the morning.  A second attempt at another pie failed, but the campers were happy with the Peanut Butter Bars, a high protein dessert or snack cake and there's more for tomorrow--with Key Lime Pie as well.

DAIRY

The milk tasting included whole, 2% and skim milks as well as non-dairy alternatives.

Todays topic Dairy! Dairy foods are of special interest to our campers today, as they learn how many they need to consume to build strong bones to last them a lifetime.  Build that bone bank now!  and you can avoid having weak bones later in life.  Between the ages of 9 and 18 you need the most calcium that you will ever need in all your life--1300 mg or 3 cups a day. And don't forget the Vitamin D, which is often added to milk to guarantee that you are able to absorb the mineral calcium. Vitamin D comes from sunlight too--and there's plenty of that here in Louisiana! And if are lactose intolerant or just don't like to drink that much milk, remember that there are other ways to get your calcium--eat lots of greens and broccoli and choose soy, almond or rice milks that are fortified.  Even some orange juices are fortified with calcium and Vitamin D these days--it's that important to include in your diet.


First order of the day was to strain off the curds and the whey that Hannah had started to turn into cheese the day before when she added white vinegar to hot milk. After resting in a cheesecloth lined strainer a while, we had ricotta cheese for Manicotti! Next Chef Corr demonstarted how to make a Bechamel sauce, starting with a roux. But not a Louisiana roux! This one was light and the flour cooked just lightly in the hot butter before the milk was poured on.  We had Bechamel sauces in two of our recipes today--Tomato Soup had a thin white sauce and the Macaroni and Cheese had a medium white sauce. Other dairy recipes included Grilled Cheese sandwiches to go with the Tomato Soup, Chicken Tikka, which was first marinated in yogurt and Indian spices, and then served with a Cucumber Yogurt Sauce on the side. Buttermilk Catfish Fillets with Corn Relish--yum! And the Manicotti disappeared in a flash.  The Key Lime Pies will chill until tomorrow, but the big hit was the homemade Vanilla Ice Cream served on yesterday's fruit pies--Blueberry, Peach and Blackberry.  What a way to build your bone bank!

FATS

Oils, sweets, and fats--our topic of the day!  Fat is something that can be good for your diet--if you make the right choice and don't over do it.  Our body needs to consume about 2 tablespoons of fat each day in order for the fat soluble vitamins--A, D, E, K--to do their thing, so don't skip the Fat category entirely.  Just choose oils that are healthy when you can, and the best ones are the monounsaturated oils, olive and canola.  The polyunsaturated oils--soybean (aka vegetable oil), sunflower, peanut, safflower, corn oil--all those are ok too.  Just watch how much butter and other solid fats like lard, vegetable shorthening (aka Crisco) and coconut oil you consume because they are not as healthy for you.  The campers got to sample oils by dipping bread cubes in them.  Many had no taste at all!  but they add lots and lots of flavor to foods, which is why people sometimes overdo it in the Fats category.  And sweets--use moderation.  They are so easy to eat.  Watch out for those Tea Cakes!  They are so good!

The campers made Guacamole with toasted flour tortillas, Tilapia with Pecan Crust, Roasted Sweet Potatoes, Sesame Baked Chicken, Coconut Triangles, and Pina Coladas.  The rice team stepped up and made Home Fried Potatoes and seasoned then with the Louisiana favorite Tony Cachere Cajun seasoning.  Three beautiful pies were too warm to cut so we will sample those tomorrow--with ice cream!

Thanks to the visitors from the tour who stayed to help out.  We hope we see them again.

FRUITS

Today's topic was about fruits and more fruits.

Our morning started with a quiz about vegetables that led into the topic of the day--fruits and more fruits. Is a pumpkin a fruit? Yes. How about a cucumber?  Yes, says the botanist.  What about celery?  No; celery ribs that we eat are the stalks of the plant and the celery plant sends out a flower that becomes the seeds--as we saw on Monday with Mila Berhane's herb workshop.

     Today the campers learned all about fruits, which are, botanically, what a plant makes when it reproduces. Chef Corr showed a wide variety of stone fruits like peaches and plums; berries like raspberries, strawberries, kiwi and blueberries; citrus fruits like oranges and lemons;  and tropical fruits like pineapple, mango, and 3 kinds of bananas.  Apples, pears, cherries and melons were also on the menu.  Everyone in the room agreed that they were lovers of fruit--which helps when you try to consume between 9 and 11 servings of fruit and vegetables each day!

     Tasting time was a colorful buffet of fruit based dishes--a  Raspberry Salsa with toasted tortilla chips, Watermelon Gazpacho, Raspberry Pork Tenderloins, a GIGANTIC Fruit Salad in a carved out watermelon, Blueberry Pancakes with Pennsylvania Maple Syrup, Pineapple Upside Down Cake, and an arranged Fruit Tart.  Campers also had the option of making Fruit Parfaits with yogurt and granola or Fruit Smoothies--the more popular option.  Campers marched out to the Lab School on time today for the first time since we have been cooking. 

Happy Weekend Campers! Don't forget your homework:  to think about where you want to be in 5 years and in 10 years.  You will be writing it up in your small wins booklet on Monday before we move into the PHAT make that Fats lesson.

VEGETABLES

Today the campers learned about vegetables

Today's focus was the importance of adding to your daily diet lots of brightly colored
vegetables.  Cauliflower comes in different colors--green and purple--as well as white, which makes a very tasty puree that can be a substitute for mashed potatoes. Some of the campers never tasted eggplant and liked it once it got the Parmesan treatment. In addition to potato salad, tomato-basil bruschetta topping on toasted French bread, vegetable chili, sweet potato pudding--correction: pone here in Louisiana, pumpkin chocolate chip cupcakes and oops!  too much sugar pumpkin chocolate chip bars, the campers each made themselves a good old baked potato that is good at any time of the day.  Potato toppings included bacon bits, sour cream, shredded cheddar, minced shallot and salt and pepper.  Wildcard options on the white board gave them lots more cooking options and we had an array of stir fry dishes that included vegetables and beef, chicken and shrimp.  The cornbread sticks were a huge hit--and so cute! No one left hungry today--and the colorful plates were scraped clean--except for what went into the compost bin and for Ms. Mila's chickens.

GRAINS



Chef Corr demonstrates how the German monks held their arms in prayer and used the design for their pretzels.

 The children are really becoming chefs (look at that mise en place!)
and enjoying all the new and fun activities.

Michael Jackson on the wii. at the Lab School!

Today the campers learned all about grains, the foundation food.  There are many kinds of grains--wheat, corn, rye, barley, oats, buckwheat--and some are whole and some are refined.  The whole ones are better for you and whole means having at least 3 grams of fiber per serving.  The campers tried three kinds of supermarket bread--white bread, white wheat, and brown whole wheat--and were surprised to learn that the white wheat had more whole grain fiber--4 grams--than the brown whole wheat--2 grams--and many liked the taste better.  Read those labels! And don't' trust what they say on the front without looking at the nutrition label.  3 grams of fiber per serving is best.

Next there was a demonstration about how to make homemade bread--it was not hard at all!  The temperature of the water is most important for the yeast.  The yeast likes to be nice and warm, like between 90 and 115 degrees.  Yeast must love Louisiana summers!  When the yeast is foamy you add the rest of the liquids (they can't be too hot or the yeast will die and the bread won't rise.  We saw that today.) and then mix that into the flour and salt.  The dough had to rise, then be shaped and then proof in the pans (rise again!) before baking.  Homemade bread is not fast food!

Then the campers learned how to shape the bread and also how to take some of the dough and roll it into a long snake and twist it into a pretzel.  Monks in Germany invented pretzels and they shaped them like they looked when they said their prayers. 

We made many loaves of bread and many grain based dishes, including whole wheat penne with mirliton and pecans, grits with kale and Cajun shrimp, oatmeal cookies, and two snack mixes--Mexican and Puppy Chow.  The campers enjoyed sampling all the grain dishes and barely had time to clean up before it was time to leave.  March on, campers!

Chop Chop!

Today they cooked their own lunch for their groups.

After learning all about how to sharpen and to handle a knife, today the campers cooked their own lunch for their groups.  Everyone made a stir fry dish, and most made rice--though a few opted for noodles.  Remember the basics of cooking rice--2 cups water to 1 cup rice.  And a little salt.  Sure is easy!  We had shrimp, chicken and beef stir fry dishes all around the room.  We were so sorry to not use the big woks that Chef Tonya found at the restaurant supply store, but a new wok has to be seasoned and there was no time --or exhaust system--for that.  We made do with large saute pans.  A couple of groups made a salad as well.

The campers heard all about etiquette, and practiced it during lunch.  Etiquette means having good manners and caring more about the other person's comfort.  It is something that we will always keep in mind here in the Foods Lab

Herb Workshop and Taste Bud Tune Up

The little campers got them some herbs to grow at home.

Senior Research Associate Mila Berhane did an herb presentation on Monday morning for The little campers, right under the shade of the live oak in front of Pinkie Thrift Hall.  After hearing all about the various types of herbs--mints, basils, oreganos, and lemon flavored herbs--the campers got to choose their own to re-pot and take home.  Not the big bay plant though~that was just for show.  But the bay leaf sure reminded everyone that it was Monday and red beans and rice would be on the stove in many houses in Baton Rouge and the beans would be flavored with bay leaf. We sampled some herb infused water and found that it tasted light and delicious!

Next we moved into the foods lab for a Taste Workshop, complete with a palate tune up.  Citric acid is sour!  All 10,000 taste buds on everyone's tongue agreed! The campers learned how to mise en place their soup and salad recipes that they were cooking for themselves that day.  An hour or more of hasty chop, chop, chopping and lunch was served in teh dining room next door. 

This cooking camp is finally getting fun!

Nutrition and your Health

Dr.Johnson talk to the campers about the importance of eating healthy.

Friday--One week down already! Dr. Glenda Johnson showed a Powerpoint to stress the importance of making wise choices even if you do choose to go for fast food.  Sometimes you have to!! Just not every day and when you do--choose the right thing!

 

Whole Foods Tours, Wednesday and Thursday

The bus ride was fun!

Field Trip to Whole Foods in Baton Rouge!  Two days of bus trips with half the campers at a time gave everyone the low down on the most popular grocery store in America today.  Special thanks to the tour guide there for spending a couple of hours with the campers and showing them what goes on in the marketplace.

Heat Transfer

Today campers learned that this camp isn't called "The Basics" for nothing!  We started slow, with Video Flash Cards that showed cooking methods and a discussion about temperature and heat transfer.  We cook food to make it safe, to make it more digestible, and because soon we will be making the food more interesting! Who wants to live on raw fruits and vegetables all the time? (Some people do!) Cooking can make food more interesting. Mise en place was gone over and over and Chef Corr even demonstrated how to do the mise en place for today's demonstration recipes. Very basic chicken breast cutlet and raw broccoli were used to illustrate the various types of cooking methods--roast, boil, steam, poach, microwave and stir fry--and the campers sampled them all.  While many asked for hot sauce or ketchup, it was interesting to see how the products turned out with the different methods. It's a first step!  Next week we will introduce seasoning and flavoring and move more toward the type of cooking that tastes good. After the cooking demo the campers learned about the special day that it is today  World Environment Day! We had a discussion about the benefits of recycling and composting and some camper families do that already.  If you have a garden you want to save your compost so your vegetables will have more natural nutrients.  "Going Green in Red Stick:  A Green Living Guide for Baton Rouge" were handed out to each camper and counselor and will go home as a resource guide for the families. Then Ms. Debbie and Ms. Crystal came in and took everyone's numbers, measuring height, weight, arm span--all sorts of numbers for the study. Data, data, data--that's what a study is all about. The campers were escorted to the Lab School for lunch and for physical activities with Mrs. Marshall, who had a new fun toy to roll out.  Late in the afternoon was refreshment time and today's was a fresca like the one served at the parent's orientation meeting, only it had fresh blueberries, watermelon, ice and a splash of water.  Cold and refreshing on a 97 degree afternoon!  Tomorrow and Thursday--field trip to Whole Foods for half the campers at a time. And one of those days Chef Tonya will be Making Groceries!

Test, Test, Taste!

Photos courtesy of David Long, Jr., official photographer for the program.  

Day One of Cook Like a Chef! Cooking Camp at SUBR was sur un rouleau! Mrs. Fields checked in the campers at the Lab School and then counselors Jada Harris and Trevor Pickney escorted them to the foods lab in Pinkie Thrift.  The 10 minute walk seemed to energize the group of 25 campers, 10 to 14 years old in a wide range of sizes.  Looks like there may be more boys than girls!  Trevor took a count.  Meanwhile, back at the ranch, Re'shonsi Smart and Derika Allen were getting their ducks in order, make that paperwork in order, for the in itial 3 surveys that asked questions about how the campers felt about food and cooking.  They are about to do a lot of it! But first, Chef Corr went over some of the notes in the manual about food preference.  We choose different foods for lots of reasons! Maybe the campers will learn some new reasons to choose different foods in a few weeks.  We talked about how to "think like a chef" and also learned how to properly wash your hands before cooking or eating.  Measuring techniques came next--not all cups weigh the same!  Even of flour!  We discussed the disappointing news that a large box of movie theatre plain popcorn can contain up to 1047 calories, and then we learned how to make healthy homemade popcorn and season it up a bit with Italian seasoning.  Lots of campers preferred plain salt, of course, but at least they tried it. Chef Tonya read everyone the riot act because she really wants to maintain order in the lab so that everyone can hear and participate fully. She WILL NOT stand for any shenanigans!  But the campers will soon be too busy to be goofing around; they will be learning to Cook Like a Chef!

Around noon Mrs. Fields collected everyone to go and have lunch at the Lab School and Da'Nethia Burton helped escort the troops.  There was a whole program in store for them in the afternoon physical activity part of the camp with Ms. Marshall who had lots of tricks up her sleeves.  She kept them movin, movin, movin for the afternoon.  Around 3:30, after lots of tiring games, Chef COrr broke out some Blueberry Bliss, the featured smoothie of the afternoon. This icy blue drink was made of bananas, blueberries, almond milk, almond butter--and cinnamon!

The campers "blissed out" and soon it was time to pack it up for the day.  See you tomorrow, campers!

Ready to Rouler!

Groceries are in!  Floor is polished (thanks to Jimmy!) and the manuals are on the desks ready to go for the campers on Monday morning.  We are ready to rouler!

Meet the Parents

Parent Orientation Meeting Thursday, May 31 Dr. Glenda Johnson and Mrs. Fields held the first of 6 important parent meetings in the library at the Lab School. The parents learned that the camp is part of a study aimed to curb the incidence of childhood obesity by teaching children how to choose and prepare healthy foods.  No one is more important in this equation than the parents! Weekly meetings will be held to inform the parents about what the campers are learning--and to teach them a few new tricks as well.  Everyone was excited to try the watermelon fresca that Chef Corr whipped up on the spot with a delicious--and gigantic--Washington Parish watermelon purchased that afternoon from a pick up truck parked across from the airport on Plank Road. Thanks to Chef Tonya for hauling that big boy in--and to Mrs. Fields who saved the day with a knife.

Makin' Groceries

David Long, Jr, Tonya Hill Long and Ryan Long prove that setting up Cooking Camp can be a family thing! 

 

 

 

 

 

 

 

 

 

 

Plenty of equipment rolled down from central PA.  Ice cream, anyone?

Chef Tonya and her sons David Jr. and Ryan have been busy!  They unload the groceries to the pantry as we prepare for camp to start on Monday.

Gardening Project on the Table

What do we eat?  FOOD!
How do we get food?  from PLANTS!

Kim Tait of Tait Farm Foods shows campers how to plant herbs in 2008 in PA

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Under the shade of the live oak in front of Pinkie Thrift Hall, Senior Research Associate Mila Berhane of SUAG will teach our campers at SU about planting herbs on Monday, June 11 as an introduction to our Flavor Workshop that day.  Stay tuned for more details!

Much Ado!

There's lots to do to get ready for the camp!  Dr. Johnson and Mrs. Fields have long lists to work on each day.  Sheila Smith keeps track of who is on what base and Derika keeps smiling serenely and making copies of what seems to be endless paperwork.  The lab is broken down and then put back by the counselors at the training session.  Then the foods lab is ready to go!  Ready for the campers and for local chefs to come in and help with the cooking!

Chefs Have Fun!

Chef David Tiner, director of the Louisiana Culinary Institute, guides his students through a cooking demo at the Red Stick Market in downtown Baton Rouge.

Cook Like a Chef! at SU Getting Ready to Roll!

 

There's lots to do to get ready for cooking camp!  First, to organize the foods lab in Room 157 Pinkie Thrift Hall, under the magnificent shade of a legendary-looking tree.  We know--it's going to be COOL in there!

The Details!

When:  June 4-July 6, 2012, Monday--Friday

Time:  8:00 am to 4:00 pm

Where:  Southern University Laboratory School

To register contact:  Mrs. Carolyn Fields (225) 771-3490 or Dr. Glenda Johnson (225) 771-3909

Deadline:  April 30, 2012

Limited Enrollment--Apply Early!

Cook Like a Chef! Cooking Camp at SU Summer Program

What's on your dinner table tonight?

Red Stick Farmers Market vegetables

"Cook Like a Chef! at SU" is an exciting day camp that combines hands-on cooking, nutrition education, and physical activity.  It is designed to introduce boys and girls aged 10 to 14 years to healthy eating and physical activity habits that will help build a foundation for lifelong health.