Posted: Tuesday, November 25, 2014, 12:56 PM
'So why aren't we making real grilled cheese?" said chef Marc Vetri, who was visiting our after-school cooking class.
"Well, we're going for something healthier," I said. Baked whole-wheat pitas stuffed with cheese and homemade tomato soup - a reinvention of the classic pairing.
Lauren Bolger, 10, was the first to arrive for the after-school cooking class at Wissahickon Charter School, and she started pulling out the cutting boards and arranging them on the prep table.
"We know what to do," she said confidently, as Amaarah Abdur-Rahman and Renee Howard, both also 10, joined her.
Spaghetti With Tomato Sauce and Turkey Sausage
Makes 6 servings
1 pound whole-grain spaghetti (suggestion: Barilla or Ronzoni)
Posted: Thursday, November 6, 2014, 3:01 AM
For our second class in the new kitchen at the Free Library of Philadelphia, we upped the ante, with a recipe for spaghetti and sausage with homemade sauce.
Several of the five fifth graders from Russell Byers school said their families made spaghetti. But like many American families, that often means opening a jar. This sauce is going to be so much fresher and so much better than sauce made in a factory with extra stuff like corn syrup and preservatives, I told them. And it's pretty quick and simple.
The new commercial kitchen at the Free Library of Philadelphia is, by far, the most beautiful, tricked-out kitchen in which I've ever cooked.
We made lovely meals in the simple convent kitchen at St. Martin de Porres in North Philadelphia when the after-school cooking program began in 2012, and then in the public school cafeteria kitchens the following fall and spring.
As the program grew over the last two years, with volunteers cooking in schools in Philadelphia and Camden, some classes made feasts with just an electric frying pan.
Makes 6 servings
6 English muffins, whole-grain if available
12-ounce can albacore tuna packed in water, drained