Participants: Jeremy Dixon
Series Code: KCT
Program Code: KCT000005A
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00:01 Whoa-oh-oh-oh
00:04 Whoa-oh-oh-oh 00:08 Whoa-oh-oh-oh 00:11 Whoa-oh-oh-oh-oh-oh 00:15 Whoa-oh-oh-oh 00:18 Whoa-oh-oh-oh-oh-oh 00:20 Yay! 00:23 Welcome to the Cook:30 for Kids. 00:26 I'm Jeremy Dixon from the Revive Cafe 00:28 in Auckland, New Zealand. 00:29 And today, I'm gonna share with you 00:31 some delicious recipes you can cook at home. 00:34 Cook:30 for Kids Food is all about using whole food, 00:37 plant based ingredients, so you can live a long life 00:40 and have lots of energy and vitality. 00:43 And the best part is we've got some helpers on the show today. 00:46 We have Kaitlyn and Zander from Tennessee. 00:50 How's it going, guys? Good. Thank you. 00:51 Thanks for joining us. 00:53 So first we wanna know little bit about you. 00:54 So what's your favorite food? 00:57 I like ice cream and pizza. 00:58 Ice cream and pizza, that's not very healthy, is it? 01:01 Zander, what do you like? 01:02 Well, my first favorite food is ice cream and pizza, 01:05 and then my second favorite food 01:06 is macaroni and cheese. 01:07 Well, that's a little bit better 01:09 which is good 'cause we got pasta on today. 01:10 So ice cream and pizza... 01:11 Got you guys to learn some healthy recipes 01:13 from Cook:30 for Kids, so you can eat 01:14 some healthy stuff, this is great. 01:16 So what are your favorite subjects at school? 01:18 What are your favorite subjects? 01:20 Science and Reading. Science and Reading, great. 01:23 And, Zander? History and Science. 01:25 History and Science, man, 01:26 you guys are gonna be world scientists one day. 01:28 It's great, lovely to meet you. 01:30 So when you're cooking at home, 01:31 I mean, what do you like to cook? 01:33 I like to cook scrambled tofu. 01:36 Scrambled tofu, that's really yummy, isn't it? 01:37 Yes. 01:39 And, Zander, what do you love cooking? 01:41 Pasta. Pasta? 01:42 Well that's great, 01:43 'cause we've got a pasta dish on today. 01:45 Well, it's great to have you here, 01:46 we're gonna have a lot of fun today. 01:48 Make sure you take notes and you'll learn 01:49 some really great cooking skills. 01:51 So, guys, what's on the menu today? 01:55 We have macaroni vegetable bake with cheesy cashew sauce. 02:01 And a creamy chia seed pudding. 02:03 Already, it sounds really delicious, 02:06 we're gonna have great time today. 02:07 So we're gonna start cooking. 02:09 Before we start, we wanna make sure 02:10 we got a clean bin. 02:12 So we've got all our ingredients at on the counter, 02:13 we've got a chopping board, a sharp knife, 02:16 we've got boiling water in the jug over there, 02:18 and we've got the oven on at 350 Fahrenheit, 02:20 which is about 180 Celsius. 02:22 And you're ready to go with good attitude? 02:25 Yeah, already. 02:26 So we wanna start with the things 02:27 that's gonna take the longest. 02:29 Whenever you're cooking, you think 02:30 what's gonna take the longest to do, 02:31 'cause it's nothing worst than cooking everything, 02:33 then discovering you got a long thing do, 02:34 then you got to wait another long time. 02:36 So we're gonna start with the chia seed pudding. 02:39 And we're gonna use cherries in this today, 02:41 it's gonna be very, very delicious. 02:44 So have you heard of chia seeds before? 02:46 Yes. 02:47 So as you can see they're little wee seeds 02:49 and they're just the tiny little seeds, 02:52 and when you add water or moisture to them, 02:55 they swell up and become like 02:56 a nice really thick pudding, so they're very delicious. 02:59 So let's get them mixing. 03:00 So we're gonna start off 03:01 with making a little kind of a cherry sauce. 03:04 So we'll get the blender, 03:05 so if you wanna get the cherries 03:07 from the freezer, that'd be great. 03:08 And if you can put some of these guys in. 03:11 So and how much do we want? 03:12 So we wanna put in, 03:14 let's just check the recipe here. 03:17 The chia seeds sauce we want to put in, 03:19 okay, if you see half a cup of almonds, 03:21 so just get some cup measures here. 03:24 So we're gonna put in a half a cup of almonds. 03:27 Here we are, there we go, look at that. 03:30 Put that in the blender. This one or that one? 03:32 Put the whole almonds in 03:34 'cause they're gonna be blended up. 03:35 We're gonna use these almonds here, 03:37 these for later 03:38 'cause they're really nice garnishing almond. 03:40 So put that in the blender. 03:43 And when the almonds blend up with water, 03:45 they make a really nice kind of creamy texture 03:47 which is really lovely. 03:49 And we're gonna put in, if you can get 03:51 a cup of frozen cherries from the... 03:53 The cherry thing, I'll just remove the knife here 03:54 so we don't accidentally cut ourselves. 04:00 And I'll get a cup of water from the tap here. 04:06 That's great. Do you all guys like cherries? 04:07 Yes. They're really nice. 04:09 So frozen cherries are great, you can use, 04:11 you can use normal fresh cherries if you want, 04:13 but if you get frozen cherries, 04:14 you can keep them in the freezer 04:15 and make this dish all year around. 04:18 So put in the water there. 04:21 And what else is on our little ingredient list? 04:24 Chia seeds. Chia seed. 04:25 We're not gonna put them in this, 04:27 we're gonna blend this up first, 04:28 because we don't wanna blend the chia seeds, 04:29 we just wanna blend the cherries 04:31 and make it really nice cherry almond milk 04:33 to go with the chia seeds. 04:35 Okay, put the lid on and then, so, Zander, 04:39 if you wanna push the go button. 04:40 You ready? 04:42 I'll put it on, three, two, one, blend! 04:45 Oh-oh, look at that go. 04:50 Don't let it fall off. 04:55 So the cherries and the almonds 04:56 will take them little bit longer. 05:00 Look at that go. 05:02 I think we're ready, so turn it off. 05:07 Brilliant, okay, so get that off of here. 05:09 Can I put this in the sink? 05:10 Yes, you can put that in the sink. 05:12 Good thing, it's good thing to clean up. 05:13 So as you can see here, we've got this lovely kind of, 05:16 you know, a cherry almond milk. 05:18 So what we're gonna do now is mix in the chia seeds. 05:22 So we're gonna need, how many chia seeds? 05:23 I think it's quarter of a cup. 05:25 So these are half a cup. 05:27 So if you wanna measure in half of that. 05:30 So put the chia seeds in, put them in there. 05:33 Getting the good pour out. 05:36 Keep going, bit more, bit more, 05:38 keep going, keep going, keep going. 05:39 Keep going, keep going, keep going, keep going. 05:42 Getting nearly there. Measure them out. 05:44 You can go faster if you want, there you go. 05:46 Yup, perfect. 05:48 So I put those in there. 05:50 Do I pour them in the blender? 05:52 Yup, just throw them straight in the blender. 05:53 We could put them in another bowl 05:55 but why would you wanna create extra dishes. 05:56 And we're just gonna stir them around. 05:59 We should put a few more in actually, 06:00 if you need to have too many chia seeds, 06:02 just pour some in. 06:04 Brilliant. 06:06 Yup, that's perfect. 06:08 And we stir them around... 06:12 Like that. 06:15 And then, if you wanna pour that 06:16 in those little glasses there, we're gonna make these. 06:20 Oh, we put something else to it first, 06:21 we're gonna add some more cherries. 06:23 So we're gonna put some more cherries in. 06:25 So if you wanna put, nearly all of those cherries, 06:27 another cup of cherries. 06:29 We won't measure this time, we'll do this approximately. 06:32 So probably throw the ones over there. 06:34 All of them? Yup. 06:35 So when we're eating into the lovely chia seed dessert, 06:39 we will have lovely big chunks of cherries. 06:42 Does that sound yummy? 06:44 Yeah. Cool. 06:45 So if you wanna, yeah, pour that in there. 06:48 I'll put those here for you. 06:51 Perhaps, Zander, if you wanna pour those in. 06:54 See if you can pour them in without making it too messy. 06:56 Now probably the cherries will plop out, 06:57 but that's okay. 06:59 Great, lovely pouring technique there. 07:05 That's okay, keep going. 07:07 When it gets messy, you just call it rustic. 07:11 Cool and the next one. 07:13 Doing a great job there. 07:16 So what will happen in the next half hour, 07:18 thus the chia seeds will swell up 07:21 and they'll end up going really nice and thick 07:22 like a pudding. 07:24 That sounds really yummy. 07:25 It's gonna be very yummy. 07:27 Well done, guys, that's awesome. 07:29 I'm gonna give them little bit of a garnishing 07:30 and so if you wanna put them in the fridge on the top shelf. 07:32 And when you're traveling with them, 07:34 try to keep them really steady 'cause if you move, 07:36 it goes up the sides and makes it more messy. 07:37 So try and put them really gently in the fridge. 07:40 And we'll put that in the sink. 07:42 Well done, very good. 07:45 You're out there. 07:47 Brilliant, so there is the first job done. 07:49 The chia seed pudding is now in the fridge. 07:53 So they generally take around about 07:54 up to half an hour for them to sit 07:57 and they're generally really, really quick. 07:59 So that's a really simple pudding. 08:00 It's healthy, there's no ice cream 08:02 or anything in there, it's just chia seeds and fruit 08:05 and the almond milk that you made yourself. 08:06 So it's a really, really delicious dessert. 08:11 Well done, guys, first job done. 08:15 So what we're gonna do now is we want to put the gas on. 08:18 If you wanna grab some water over here, 08:19 we'll just put the jug on, and we'll just put it on. 08:22 So if you boil the water in the jug, 08:24 it ends up going much quicker, 08:25 'cause we wanna save time when we're cooking. 08:28 So we're gonna cook some pasta, we're doing macaroni. 08:31 So today we're gonna use two types of pasta. 08:34 And we've got some macaroni elbows 08:36 and that's probably what you're used 08:38 to using in macaroni cheese. 08:40 But also it's quite nice to use different styles of pasta 08:43 and we got some really nice pasta shells here as well. 08:45 Cool. 08:46 So you kind of get much nicer texture 08:48 if you use different types. 08:49 And we're also using, what is it, what do you say? 08:51 Whole wheat. Whole wheat. 08:52 Why do you want a whole wheat pasta? 08:54 Because, it's healthier. 08:56 Exactly, so it's got all the nutrients 08:57 and vitamins and fiber, so we will do that. 09:00 Now pasta generally takes around about 09:02 eight minutes to cook as a general rule, 09:04 sometimes it's longer. 09:05 So what we wanna do is measure in, 09:07 if you wanna measure in one cup, 09:10 one and a half cups of each pasta. 09:12 So one and a half cups, so three cups of pasta total, 09:15 and that should give us around about 09:17 four cups of cooked pasta. 09:22 So if you can put it in this, Oops! 09:24 I'll turn the gas on over here. 09:28 So we've got a pot here and we're just gonna 09:30 put this boiling water in here, 09:32 and you need lots of boiling water. 09:33 You may want your mom or dad 09:35 to help you put the boiling water 09:37 in 'cause you don't wanna get scolded. 09:39 So I will just put in for you guys here. 09:41 There we go. Lots of boiling water in there. 09:44 See a lot more boiling water than you've got. 09:47 Is that good? 09:48 That's perfect, so throw that in. 09:50 Lovely. 09:53 And do another, do the same again 09:55 with the shells. 09:57 So end up some pasta, so you wanna cook 09:59 the pasta super loosely, now it's gonna cook properly. 10:02 You can do that one. Brilliant. 10:08 Excellent, well done. That's great. 10:11 So throw that in as well, that's close enough. 10:14 So put that in there as well, and that will cook for about 10:16 eight minutes until it's soft. 10:17 So when you cook pasta, you want to cook 10:20 until something that's called al dente. 10:23 And that means, so it just firm to the bite, 10:24 so when you bite the pasta, 10:26 it's still firm but it's still cooked. 10:28 So it's kind of something you need to get used to 10:29 when you're cooking pasta. 10:31 Already making great progress, guys. 10:35 So what are we doing now? 10:37 So we're gonna make now a cheesy cashew sauce. 10:40 And usually when you make macaroni cheese you're using, 10:42 you know, white pasta, lots of butter, flour, 10:48 I mean, cream, and milk and stuff like that, 10:50 and that can be very unhealthy meal, 10:52 but this is gonna be a really healthy one 10:53 'cause we're gonna make our own cashew cheese sauce. 10:56 You ready? 10:58 So we need the other blender, 10:59 if someone can find the other blender somewhere, 11:00 oh, there it is over there. 11:02 And we're gonna blend up and make our very own sauce. 11:05 Actually, before we do that, we need to put some onion on. 11:07 I've forgotten something. 11:08 So we're going to saute up some onion. 11:10 Do you know what saute means? 11:13 Saute, saute is when you basically cook something 11:17 and you just basically just, if you saute onion, 11:19 you basically cook it so it becomes soft. 11:21 So we're gonna cook in here, so we're gonna turn the gas on. 11:24 And there just get that warmed up, 11:26 get the pan warmed up. 11:27 And I'll start the onion off 11:29 'cause they can be very tricky to cut. 11:30 So we got one nice big red onion here. 11:33 Do you like red onion? 11:34 Yeah. Cool. 11:36 It just gives a little more color 11:37 than the normal kind of white or brown onion, 11:39 so any onion is fine. 11:40 So I'll just get this started, if you guys wanna take, 11:42 see if you can take the skin off that, 11:45 and we're gonna cut it. 11:47 So try and cut off some big chunks 11:48 that can take ages to take the skin off. 11:51 Have a race, who's gonna go first. 11:53 Let's see who's gonna win. 11:55 Oh, it looks like Kaitlyn's at... 11:56 All right, got a big spikelet off, 11:58 certainly aim for a big lot. 12:00 So onion adds a really nice sweetness 12:03 and good base to any dish. 12:04 So lot of dishes do have onions. 12:07 I mean, it's a really good thing to have. 12:09 You really wanna make sure you, you saute it for round about 12:11 five minutes just so it becomes 12:13 from this really, really bitter thing 12:16 to really nice sweet and gentle flavor, 12:18 really would go through any dish. 12:20 You can put that in rubbish as well. 12:22 How's it going, Zander? 12:23 Oh, Zander's got the out, the side of the onion, 12:25 it's got little bit on it, but we're getting there. 12:27 So picking the rubbish, clean up off ourselves. 12:35 Wonderful, look at that. 12:38 Yep, that's pretty close, 12:41 you see it's been ages taking all off. 12:44 So when we chop an onion what you want to do, 12:45 it's already the first one, you wanna when using 12:47 a sharp knife, you wanna make sure 12:49 you got your fingers clear off the knife, okay. 12:51 You don't have your finger there. 12:52 What's gonna happen? We're gonna cut it. 12:53 That's gonna be bad, isn't it? Yeah. 12:55 So then we're basically gonna slice through here. 12:58 And when you use a knife, you wanna slice it, 12:59 so you put it on there 13:01 and you actually push it through like this. 13:02 If you try and push it down, it's really hard, 13:05 so you wanna push through like that. 13:08 So go through like that and hold it there, 13:10 and then we're going to basically 13:11 do the same thing this way 13:13 and end up with lots of little dices. 13:17 Okay, Kaitlyn, see if you can try that. 13:19 Give that a go. 13:23 Go, I mean, slice it through. 13:24 Lovely, yup. 13:26 Slice it through, yup, 13:27 so just hold the back, very good. 13:29 Take it off there. 13:33 Look at that, isn't she doing well? 13:36 Slice it, slide it, yup. 13:38 So start with at the tip of the back, 13:40 so you can kind of slide it forward through the onion. 13:44 Wonderful, and one more. 13:47 Very cool, well done. 13:48 And these ones here, you can just line up like this. 13:51 They don't kind of stay together. 13:53 Can you do the other side, do you? 13:55 Okay, you can do the other side. 13:57 So see if you can go through this way 13:58 and get those cuts through there, 14:00 so if you can give it a cut. 14:01 So hold it there, wonderful. 14:03 So using sharp knife is really, really scary 14:05 and this is really, really good skill to have. 14:07 But as long as you take your time, 14:09 make sure your parents are with you, 14:10 then it's a great skill to have. 14:12 Make sure you slice it, don't slide off the side. 14:14 Keep your finger back, cool, lovely. 14:18 Look at that and just, yup... Brilliant. 14:21 Look at that, well done. 14:25 Beautiful. 14:27 So put this in here, we'll put a bit of oil in. 14:28 And if you wanna get that onion and transfer to the pan here. 14:34 And we'll get that underway. 14:35 So throw it in there. 14:38 Lovely, it's that lovely sizzle sound, brilliant. 14:47 So now we're gonna make the cashew 14:49 or better chop up the capsicum as well. 14:52 The thing is we're running out of time, 14:53 I might just do this for you guys this time. 14:55 But basically, you wanna pull out the core 14:57 of the capsicum and we're just gonna 15:00 chop it up into cubes like this. 15:05 So much the onion. 15:08 We've only got 30 minutes for the show, 15:09 so we have to get cracking. 15:12 There we go like that. 15:18 We're gonna put that in there as well. 15:20 That's great. 15:22 So, Kaitlyn, you start it on the cashew sauce, 15:23 so we're gonna start with some cashew nuts. 15:26 So if you can get one cup of cashew nuts. 15:28 And we need a cup here. 15:30 There you go, there's a measuring cup. 15:36 Excellent. Great. 15:39 So these are already just kind of cooked and softened down 15:42 and they're absolutely beautiful when they finish, 15:43 and we got a really nice flavors 15:45 and sweet base for our macaroni cheese. 15:47 Well done, guys. 15:50 That's okay. 15:51 So, Zander, if you don't mind, give that a bit of a stir 15:54 and keep it stirring. 15:55 So you wanna stir it so it doesn't stick 15:57 to the bottom, and it cooks evenly. 15:58 So give it a really good stir. 15:59 Don't worry about those, it will separate. 16:01 There's a few little bits of capsicum stuck together. 16:03 Kind of big though don't you think? 16:05 It's okay. 16:06 So give it a really good stir, keep the onion moving, 16:07 turning the pan. 16:09 Now throw that in the blender. 16:12 We wanna throw in quarter of a teaspoon of salt, 16:15 I'll put that in here. 16:18 We wanna put in some, 16:19 one tablespoon of nutritional yeast flakes. 16:22 So where's that gone? Right here. 16:24 So throw in one tablespoon. There you go. 16:26 And nutritional yeast flakes is really, 16:27 it gives a really cheesy kind of a taste. 16:31 Cashew nuts, I'll put the water in. 16:34 We want one and a quarter cups, 16:38 that's one cup just slightly short, 16:41 there's the other quarter. 16:43 And we're gonna use arrowroot, if you wanna unwrap that 16:47 and see if you can extract some half a teaspoon 16:50 of arrowroot out of it, so open it up. 16:55 Here's a half teaspoon measure, 16:57 and arrowroot really stick things together well. 17:02 How's it going? 17:04 Great. 17:07 Okay, put the arrowroot into the blender, 17:10 excellent, that's' great, 17:12 and arrowroot will really help us 17:13 stick to get a really nice sauce. 17:15 And we'll just throw in some turmeric in 17:17 which will make it really nice and yellow. 17:19 So we want half a quarter of teaspoon of turmeric 17:22 makes it really nice yellow color. 17:24 And the final ingredient is some seeded mustard, 17:27 and seeded mustard gives it a really nice kind of tang 17:29 so we just put another tablespoon of that in there. 17:33 Okay, you ready, Kaitlyn? 17:34 Put the lid on and give it a blend, let's go. 17:38 And what are you doing there? 17:39 We'll just check, give it a good stir, 17:41 so when you're stirring, 17:42 make sure you get really, really under like that. 17:44 So it gives a really good stir. Okay. 17:45 It's looking great, and our pasta is going well, 17:48 look at that, brilliant. 17:54 We have everything under control. 17:55 The meal is coming together. 18:00 Okay, you can turn it off. 18:02 And look at this, we've got this beautiful 18:04 creamy kind of a sauce. 18:07 Isn't that just a wonderful sauce 18:08 and then it'll turn to really, really nice thing 18:11 to go with the pasta. |
Revised 2017-06-21