Participants: Jeremy Dixon (Host)
Series Code: KCT
Program Code: KCT000008B
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00:01 If you've just joined us on Cook:30 for Kids,
00:02 we're having so much fun in the kitchen. 00:05 We have Shi from Georgia and Jonathan from Michigan. 00:09 What's on the menu, guys? 00:11 Mexican sweet potato quesadilla with tropical guacamole. 00:16 That sounds awesome. 00:18 And for dessert, 00:20 we have a peanut butter smoothie. 00:22 I can't wait to try this. 00:25 Okay. 00:27 Next job, we wanna look at the sweet potatoes. 00:28 Come over here, guys. 00:30 And to see if it's ready, 00:31 we wanna make sure it's nice and soft, 00:32 so just kind of get a bit out. 00:34 And we'll kind of just put it on the thing here, 00:37 just give a little bit of squash. 00:38 As you can see, it squashes easily. 00:40 So that means it is ready. Okay. 00:42 So the easiest way to get it out, 00:44 we've got boiling water in here. 00:45 So it's very, very dangerous. 00:46 If you gonna grab the colander there, Jonathan. 00:48 Put that in the sink 00:49 and we'll just basically strain it through here. 00:53 Get the water out. Turn the gas off of course. 00:57 You can, yeah, grab this, give it a bit of a shake. 01:01 And as you can see it gets the water out really quickly. 01:06 Move this out of the way, 01:07 and we probably want to give it a mash, 01:09 so you can use the same dish to mash it. 01:11 So I'll just pour some in here. 01:14 And there we go. And put all the little bit in. 01:20 And, Jonathan, if you can mash this, 01:22 grab the masher here. 01:24 Just give it bit of a mash around. 01:26 If you can grab quarter of a teaspoon of salt 01:28 from the salt right there, over there. 01:31 I think it's a half teaspoon measure, 01:33 so half of one of those. 01:35 It's a half. 01:37 Cool, it's great. I mean half of that. 01:39 So that's half teaspoon. 01:42 And put the rest in with the sweet potato. 01:46 Cool. 01:48 And mash it around, give it a bit of sweetness. 01:50 Lovely mashing there. 01:51 And if you can grab the parchment paper, 01:53 and we'll just put some parchment paper 01:54 on these trays. 01:56 So you can cook these quesadilla 01:57 on either on a pan on the stove. 01:59 But we found that 02:00 we didn't actually have one big enough today. 02:01 So we're gonna do them in the oven, 02:03 which is just as easy. 02:05 So give it a bit of rip. 02:06 Do that here if you like 02:07 so that children can see what's happening. 02:10 And rip it off and put it on there. 02:11 And using baking paper or parchment paper 02:14 means you're gonna have less cleanup 02:15 and things are less likely to stick. 02:17 You need a second sheet as well 02:19 because we've got two here. 02:22 And today, we're gonna be using 02:23 whole wheat tortillas... 02:24 tortillas, sorry, which are these things here. 02:28 So whole wheat ones are much better 02:29 'cause they've got 02:31 all the vitamins and minerals and fiber. 02:33 Here we go. And do another bit of paper. 02:35 And this is how we're gonna make our tortilla. 02:38 Got another one here. 02:40 And these are available 02:41 from pretty much most supermarkets. 02:44 And all we're gonna do 02:46 is just start to put some yummy stuff in it. 02:47 Yep, that looks great. 02:51 Yup, we can get rid of this now. 02:52 Great mashing job. Look at that. 02:55 Isn't it nice and well mashed? 02:59 Excellent. 03:00 So we're gonna start 03:01 with some of this on the bottom. 03:03 So I'll get a spoon. 03:04 And, Jonathan, 03:05 if you can just basically put some, 03:07 just basically put it on there 03:08 and just kind of spoon it around. 03:10 Okay. 03:11 See if you can do that on both of them. 03:12 And if you can grab these vegetables here 03:14 and sprinkle that on top of the sweet potato. 03:18 Okay. 03:19 I'll bring it closer for you so you can get a bit closer, 03:21 that's probably gonna make it a little bit easier. 03:22 How is that? Thank you. 03:25 Oops! 03:29 We're just gonna layer it all up. 03:31 We're gonna add some corn as well 03:32 and some black beans. 03:34 And these will kind of get heated 03:35 when we cook it. 03:37 We're running out of time, so I'll do this one here. 03:39 Yup, that's looking great, and that's great. 03:42 That's perfect. 03:43 You don't need to be too perfect 03:45 as long as they're kind of, 03:46 you know, kind of just evenly distributed around, 03:48 that will be fine. 03:50 We've got some left over if you wanna make some more. 03:54 Yup, that's perfect. All right. 03:57 And you notice we didn't actually peel 03:58 the sweet potato, and that is fine, 04:00 little bit of rusticness there. 04:02 So just kind of get your fingers in 04:04 and just kind of move it around, 04:05 just split it around, 04:06 just put some corn over like that. 04:08 Not too much, 04:10 just a little bit there to give it some color. 04:13 There we go. 04:14 Normally I put green in dishes, 04:16 but this one here is actually gonna use, 04:17 we've got lots of green with garnish 04:18 and with the guacamole. 04:20 So we're not gonna put any green inside there. 04:21 And the special ingredient, 04:23 which you may not have thought of, 04:24 is lime juice. 04:26 So we're gonna squeeze some lime over it, inside it, 04:30 to give it just that extra little bit of flavor. 04:33 And, you know, 04:34 that it's gonna taste really, really good. 04:37 And we'll just pop these on here as well, 04:39 got that lid. 04:42 And we're just gonna put a little bit of cooking oil 04:44 on top just to kind of stop it from burning. 04:47 So just a little spray just sort of like that. 04:50 And we're gonna pop it in the oven 04:52 and probably take around about 5 or 10 minutes, 04:55 and it's gonna become really nice. 05:00 Now we've got a few minutes left, 05:01 and we're gonna make this most amazing smoothie 05:04 you have ever tasted. 05:05 Have you ever had a peanut butter smoothie? 05:06 No. No. 05:08 Well, you're about to have one. 05:09 Shi, if you can grab the bananas 05:10 from the freezer. 05:12 Okay. 05:13 So we're gonna use frozen bananas 05:15 for the smoothie. 05:16 How long have you been a chef? How long have I been a chef? 05:17 Probably 12 years ago 05:19 when I started my first restaurant. 05:20 Wow. 05:21 So, yes, that's been a lot, 05:23 very exciting time to be a chef. 05:24 Have you had fun being a chef? I love it. It's just great. 05:26 It's great when people actually say 05:29 how much they love the food 05:30 and how much they feel healthier 05:31 'cause my food's all healthy, and people say, 05:33 "I've got how much more energy 05:35 and vitality after eating healthy food," 05:37 which is great. Good question. 05:39 Okay, these are frozen bananas. 05:41 So why do we keep the bananas in the freezer? 05:44 Yeah, that's good. 05:45 So when you freeze them, they become really hard, 05:48 and when you actually blend them up, 05:49 they'll become really nice and creamy texture. 05:51 So if you blend it up just a normal soft banana, 05:54 it would be just mushy, but when it's like this, 05:57 it's kind of like a got 05:58 a really nice cream freezy kind of texture. 06:01 My mom usually makes smoothie sometimes, 06:04 and she likes to use frozen bananas. 06:06 Yes, it's just a great thing. 06:08 So if you've got bananas going offer, 06:09 if they're cheap in the supermarket, 06:10 then make sure you take them home 06:12 and put them in the freezer 06:13 'cause they make great smoothies. 06:15 Take the skin off first, it's much easier. 06:16 I'll put this in here. 06:17 One time my mom like there were bananas for sale 06:21 at the store... 06:22 Yeah. 06:24 And they were kind of overripe. Yes. 06:28 And they were really on sale. 06:30 So Mom bought a whole bunch of them. 06:33 And those are best type, 06:34 the overripe bananas got the most sweetness 06:35 and flavor to them. 06:37 Really? So that's great. 06:38 So we're gonna add some peanut butter. 06:41 Yummy. 06:42 Now I've got a natural peanut butter here 06:43 that isn't full of sugar. 06:45 Lot of peanut butters are full of sugar, 06:46 so this is just pretty much peanuts. 06:47 I know that Jif peanut butter is really, 06:51 they have not just peanut butter, 06:54 they add other stuff, 06:56 which is not that good for you. 06:57 Exactly. 06:58 So try to get a more natural one if you can. 07:00 So we've got some peanuts. 07:01 And can you grab 07:02 the almond milk out of the fridge? 07:04 We usually get our peanut butter 07:05 from Apple Valley, 07:07 which is a natural health food store in Cadillac. 07:08 Really? Really? That's pretty cool. 07:10 Yeah. Thank you. 07:13 So we're gonna add some almond milk 07:14 to the top like that. 07:16 Does almond milk make it creamier? 07:18 Any milk really, but almond milk 07:19 is a good non-dairy healthy milk to use. 07:23 And then we put it here and we blend it. 07:27 Grab the lid. Where did the lid go? 07:28 And those are all the ingredients there. 07:31 Isn't going on. Why isn't it going on? 07:33 So how long does it take to blend that? 07:36 So probably around about 20 seconds, 07:37 maybe a minute. 07:39 Oh, that's really quick. 07:44 And there you go. 07:45 It can take some longer in some blenders, 07:47 but you end up 07:48 with a really nice creamy peanut, 07:50 and it tastes really awesome. 07:51 Ooh, yum! 07:52 Now in the break, we're gonna grab those glasses, 07:54 if you can grab those, 07:55 and we're gonna make a little carobs swirl, 07:56 that's gonna go through them 07:58 to give it a really nice decoration as well. 08:00 So basically, we're gonna mix that with carob and water 08:01 and give it a swirl, and it will look beautiful. |
Revised 2017-07-14