Tag: Kids Cook Mondays

Posted on by camptowanda

CT Culinary Recipe: Fiesta a la Farm!

IMG_2444This summer at Camp Towanda, Chef Ben and his Culinary Cooking classes threw a Fiesta at The Farm! Now you can make it a CT Culinary Mexican Night with your “home family” and think fondly of your camp family!

*All recipes are “group-size” and serve 12-15 people.

HOMEMADE GUACAMOLE:

Ingredients:

  1. 11 avocados ­ peeled, pitted, and mashed
  2. 3­ 3/4 lime, juiced
  3. 1 tablespoon and 3/4 teaspoon salt
  4. 1­ 3/4 cups diced onion
  5. 2/3 cup chopped fresh cilantro
  6. 7­1/2 roma (plum) tomatoes, diced
  7. 1 tablespoon minced garlic
  8. 3­ 3/4 pinches ground cayenne pepper (optional)

Directions:

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

MEXICAN CORN SALAD: 

Ingredients:

  1. 12 ears of corn, husked
  2. 9 tablespoons mayonnaise
  3. 6 tablespoons fresh lime juice
  4. 1/4 teaspoon paprika or cayenne pepper (optional)
  5. 6 ounce Cotija cheese (or parmesan) plus more for serving
  6. 2 tablespoons chopped fresh cilantro plus more for serving
  7. Kosher salt
  8. Freshly ground pepper

Directions:

  1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender an slightly. Cut kernels from cobs and transfer to a medium bowl.
  2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
  3. Mix Corn & Dressing

QUESADILLAS:

Ingredients:

  1. 8’’ soft tortilla shells
  2. 16oz shredded cheese (cheddar, mozz, Monterey Jack, etc.)
  3. Vegetable oil
  4. Fillers of your choice: Cooked Chicken, onions, mushrooms, peppers, tomatoes, etc.

Directions:

  1. Fill your tortilla shell with cheese + fillers you choose and fold in half
  2. Heat flat top / skillet / sauté pan with oil
  3. Place tortilla on flat top / skillet / sauté pan and let sit for 2-3 min then flip
  4. Remove, let cool for 1.5 minutes and cut into 1/3’s

CHICKEN SOFT TACOS:

Ingredients:

  1. 2­1/4 pounds skinless, boneless chicken breast meat ­ cubed
  2. 3 tablespoons red wine vinegar
  3. 3/4 lime, juiced
  4. 1­1/2 teaspoons white sugar
  5. 3/4 teaspoon salt
  6. 3/4 teaspoon ground black pepper
  7. 3 green onions, chopped
  8. 3 cloves garlic, minced
  9. 1­1/2 teaspoons dried oregano
  10. 15 (8 inch) flour tortillas
  11. 1­1/2 tomato, diced
  12. 1/4 cup shredded lettuce
  13. 1/4 cup shredded Monterey Jack cheese
  14. 1/4 cup salsa

Directions:

  1. Sauté chicken in a medium saucepan over medium high heat for about 20 minutes.
  2. Add vinegar, limejuice, sugar, salt, pepper, green onion, garlic and oregano.
  3. Simmer for an extra 10 minutes.
  4. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side.
  5. Repeat with remaining tortillas.
  6. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

GLAZED CHURROS:

Directions:

  1. Dip end of churro into melted chocolate
  2. Roll into desired topping
CT Culinary Kitchen- Mexican Fiesta Recipe
CT Culinary Kitchen- Mexican Fiesta Recipe

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Posted on by camptowanda

Red Velvet Campcakes vs. Blue Berry Muffins

With Valentine’s Day this week, we thought it was the perfect time to share two of our favorite fresh-baked favorite recipes from our Camp Towanda Culinary Cooking Program.

And because it’s also Olympic Season, let’s make it an Olympic bake-off!

Red Velvet “Campcakes” and the Blue Berry Muffins.  Which is your favorite?

p1020222

Red Velvet Campcakes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder, such as Pernigotti
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 extra-large eggs, at room temperature
  • Red Velvet Frosting, recipe follows

Directions
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.

Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

Red Velvet Frosting:

  • 8 ounces cream cheese, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups sifted confectioners’ sugar (3/4 pound)
  • Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.

blueberry-muffin-4

Blue Berry Cake Muffins 

  • 1 ½ sticks of unsalted butter
  • 1 ½ cups of sugar
  • 3 extra large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup of sour cream or greek yougurt (chobani the best)
  • ¼ cup of milk
  • 2 ½ cups of all purpose flour
  • 2 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of kosher salt
  • 1 pint of fresh blueberries

Directions

  • Preheat the oven to 350 degrees. Pleace 16 paper liners in the muffin pan
  • In the bowl of an electric mixer fitted with the paddle attachment
  • Cream the butter and sugar till light and fluffy about 1 minute
  • With mixer on low speed add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking soda, and the salt. On a low speed add the flour mixture to the batter until just mixed…do not over mix
  • Fold in the blueberries..
  • Fill the baking cups till half full
  • Bake for 25 mins until the muffins are lightly browned
  • Enjoy!!!!

Camp Towanda is very excited to partner with “Kids Cook Mondays“, using some of our favorite recipes from the Camp Towanda Culinary Cooking Class  to encourage family time in the kitchen! We experience at camp firsthand, that when kids are involved in making and preparing their food, they are more likely to try new things, broaden their horizons and eat more healthfully.  We look forward to another summer at the Camp Towanda Farm Kitchen, where our campers will improve their cooking skills, learn kitchen ettiquette and safety and create new and exciting foods and ethnic dishes. 

Posted on by camptowanda

Camp Towanda Culinary Favorites- Mexican Fiesta!

Camp Towanda Culinary Program

Camp Towanda is very excited to partner with “Kids Cook Mondays“, using some of our Camp Towanda Culinary Favorites to encourage family time in the kitchen! We experience at camp firsthand, that when kids are involved in making and preparing their food, they are more likely to try new things, broaden their horizons and eat more healthfully.  We look forward to another summer at the Camp Towanda Farm Kitchen, where our campers will improve their cooking skills, learn kitchen ettiquette and safety and create new and exciting foods and ethnic dishes.

Here is one of our favorite meals from last summer–The Mexican Fiesta! Please send us photos of your family’s own fiesta making these dishes…and think fondly of camp!

Camp Towanda Mexican Fiesta!

Refined Bean and Cheese Enchiladas

1 bag dried pinto beans
1 1/2 cups of sautéed onion carmelized
1 teaspoons salt
1 teaspoon pepper
1 package of corn tortillas
2 cans of enchilada sauce
3 cups of cheddar cheese
Soak beans…preferable over night…then boil till cooked strain …reserve 1/2 cup of the liquid from the boiling

  • Sauté onions till browned…in a food processor add beans,onions , salt and pepper …pulse slowly add liquid slowly to incorporate all items
  • In fry pan add enchilada sauce heat till warm …take corn tortillas and lay in heated enchilada sauce one at a time to loosen the tortilla to roll
  • Add about 2 tablespoons of refrained bean mixture and about 2 teaspoon of cheese in center of the tortilla and roll
  • Place in a Pyrex pan…continue till filled pan…add remain enchilada sauce to top of rolled enchilada and cover with cheese…
  • Bake in over at 350 for 20 mins

Homemade salsa

2 ripe tomatoes cut in quarters
1/2 of a medium cucumber cut in quarters
1 green pepper cut up
1/2 of a piece of jalapeño
1/2  red onion..cut in quarters
2 tablespoons of white vinegar
1 teaspoon of cumin
Salt and pepper to taste

Add all ingredients to food processor and and pulse to chopped…pour in to bowl and enjoy

You can add fresh corn or beans to this recipe…and make bean or corn salsa

Guacamole

3 ripe avocados
1/2 cup small diced tomato
1/2 cup of small diced red onion
Juice of a half of lemon

Mix all items together mushing the avocado but leaving some chunks of avocado.

About Kids Cook Monday

The Kids Cook Monday is a project of The Monday Campaigns, a non-profit public health initiative encouraging people to use Mondays to integrate healthy behaviors into their weekly routines. When kids pitch in to make meals, they’re empowered to learn more about what they eat and make healthier choices. And since the family that cooks together eats together, the initiative encourages regular family dinners to benefit kids and help parents stay connected to their children’s lives. The Kids Cook Monday offers a wide variety of free family dinner recipes and educational resources. Visit TheKidsCookMonday.org for more information.