Cook 30 for Kid's

Mediterranean Chickpea Pizza

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: KCT

Program Code: KCT000005A


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.


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Revised 2017-06-21