Wednesday, December 17, 2014

POSTED: Friday, November 8, 2013, 6:07 PM
(From left) Yariel Fernandez, Lixjohanne Alicea, Mark Ramirez, and Kareema Brown add ingredients to pan.

What is that?" Bianca Perez exclaimed as I pulled a cream-colored, bottlenecked gourd from the grocery bag.

 (From left) Yariel Fernandez, Lixjohanne Alicea, Mark Ramirez, and Kareema Brown add ingredients to pan. "Butternut squash," I said.

 "Does it taste like peanut butter?" asked Mark Ramirez.

Maureen Fitzgerald @ 6:07 PM  Permalink | 0 comments
POSTED: Friday, November 8, 2013, 6:00 PM
Moroccan Stew With Squash and Carrots simmers on the stove at Bayard Taylor School. (MICHAEL S. WIRTZ / Staff Photographer)

Makes 4-6 servings

2 tablespoons olive oil

Maureen Fitzgerald @ 6:00 PM  Permalink | 0 comments
POSTED: Friday, November 8, 2013, 5:56 PM

St. Martin De Porres

We loved loved loved the Moroccan stew, but the girls, not so much.

Maureen Fitzgerald @ 5:56 PM  Permalink | 0 comments
POSTED: Friday, November 8, 2013, 5:55 PM
Annette Grant chops cilantro for the Moroccan stew at Community Partners. (ADRIAN SELTZER)

 

Week 2 and we finally had our space in CPS's fully equipped kitchen. Before we started cooking we passed around the cumin, paprika, coriander, cayenne pepper, cinnamon, and ginger - "Like gingerbread cookies!" Their curiosity was piqued as they smelled (and insisted on tasting) the spices as we explained a little bit about each one. All the kids wanted to put their fingers in the quinoa, which is seeds (not grains as Adrian pointed out).

After the stew was cooked and served, some thought it was a bit too spicy and some thought the chunks of vegetables were too big. We will be going over cutting even pieces next week. Annette was surprised that she liked the carrots even though she doesn't like carrots. They all liked the parsnips we added.

Maureen Fitzgerald @ 5:55 PM  Permalink | 0 comments
POSTED: Friday, November 8, 2013, 5:42 PM
At Wissahickon Charter, Diane Fanelli and Elijah Davis find Morocco on the map before the cooking commenced.

 

We had only three students this week, and as usual we started with the map, and located Morocco. Peeling and chopping were the most popular tasks once again. Some of the spices were unfamiliar but interesting to the students. We got the main course together, and while it cooked we baked apples for Halloween.

The quinoa was a real winner! The Moroccan stew flavors and the sauce were warmly received but some carrots and squash were left on the plates. When Alaina's mom arrived early with sibs in tow, they eagerly tasted the leftovers and went back for more. I showed Alaina's mom the bag of quinoa and she was delighted to hear she would be able to buy it at ShopRite.

Maureen Fitzgerald @ 5:42 PM  Permalink | 0 comments
POSTED: Friday, November 1, 2013, 5:28 PM
Cooking (from left): Inquirer food editor Maureen Fitzgerald, Kareema Brown, and Lixjohanne Alicea. (ELIZABETH ROBERTSON / Staff Photographer)

When I arrived for our third cooking class at Bayard Taylor school in North Philadelphia, I learned two of my students were missing dance club to be there. I would understand the true extent of that sacrifice as class progressed.

 Eggplant fries were also on the menu. First, I handed out new aprons, a gift from the Pennsylvania Horticultural Society. (Thanks, PHS.) As we read over this week's recipes, for turkey burgers and eggplant fries, the young chefs were looking quite professional!

 Four of the five kids had never tasted eggplant. They eyed the shiny, dark-purple vegetable curiously, but were not the least bit resistant to trying it.

Maureen Fitzgerald @ 5:28 PM  Permalink | 0 comments
POSTED: Friday, November 1, 2013, 5:23 PM
The onions could have been diced a little more finely, but no matter. The kids made patties of ground turkey and onions.

Makes 8 servings

2 pounds ground turkey

1/2 teaspoon thyme

Maureen Fitzgerald @ 5:23 PM  Permalink | 0 comments
POSTED: Friday, November 1, 2013, 5:20 PM
Students from Taylor school dip the eggplant in panko breadcrumbs before baking

Makes 6 servings

1 large purple eggplant

11/2 cups milk

Maureen Fitzgerald @ 5:20 PM  Permalink | 0 comments
About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking dinner for 30 years. Her blog started with teaching her daughter, but has been continuing for the past two years with school children, this fall with fifth graders from Russell Byers Charter in Phila. The program continues to expand with 32 volunteers teaching 75 children in 15 classes this fall in Phila and Camden, in partnership with the Vetri Foundation for Children.

Reach My Daughter's at mfitzgerald@phillynews.com.

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