My+Daughter%27s+Kitchen

Prince Hall Elementary School students Jordan Francis, Alia Miles and Anasty Feliciano prepared sloppy joes, made with turkey, celery, and onions, during their second cooking class on Thursday, March

Week 2: Sloppy Joe Sliders

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Makes 6 servings Ingredients 1½ pound ground turkey 1 medium onion, chopped - small dice 3 celery stalks, chopped - small dice 1/3... Read more
The salmon kale pasta and salad made by Blessed Trinity students on March 16, 2016.   CHARLES FOX / Staff Photographer

Week 3: Green Salad with Vinaigrette

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Makes 6 Servings Ingredients For the salad: Spring mix or other salad greens, about 12 to 16 ounces Your choice of two or three vegetables... Read more
The salmon kale pasta made by Blessed Trinity students on March 16, 2016.   CHARLES FOX / Staff Photographer

Week 3: Salmon and Kale Pasta

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Makes 6 Servings Ingredients 1 pound whole wheat pasta (shells or penne work well) 4 cups kale, ribs removed and leaves chopped 1 clove garlic... Read more

Week 2: Quick Pickled Cucumbers

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Makes 6 servings Ingredients 2 medium cucumbers, peeled and sliced thin 1/3 cup sugar 1/3 cup white vinegar 3 tablespoons water 1/2... Read more
The Banana Dutch Baby and orange slices that Inquirer Food editor Maureen Fitzgerald made with the children at  Prince Hall School in Phila. on March 3, 2016.    ELIZABETH ROBERTSON / Staff Photograph

Week 1: Banana Dutch Baby

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Makes 6 Servings Ingredients: 2 bananas, peeled and sliced into coins 2 tablespoons butter (cut in half, to be used in 1 tablespoon measurements) 4... Read more
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