Monday, July 6, 2015

POSTED: Wednesday, March 18, 2015, 5:34 PM
For the first week of cooking classes at Lawton Elementary, Gianni Chacon, Khatrina Mohammed, Bailey Cahill are all smiles as they show off their finished oatmeal, (Susan Pinto )

Gianni Chacon said that going into it “she didn’t think it would taste good but after she ate it she said it was the best oatmeal she had ever had. It really gets you full!” Duaa Austin said, “ I hope I get to make stuff for my family and maybe they will enjoy it.” -- From volunteer Susan Pinto at Lawton Elementary

Maureen Fitzgerald @ 5:34 PM  Permalink | 0 comments
POSTED: Friday, March 6, 2015, 6:24 PM
Here's the crew from CPS cooking oatmeal for their first class.
Most of the classes were cancelled this week, but Community Partnership got started.
Maureen Fitzgerald @ 6:24 PM  Permalink | 0 comments
POSTED: Thursday, March 5, 2015, 3:35 PM
Volunteer leaders for the next Daughter's Kitchen cooking classes get a prep talk from Inquirer food editor and program founder Maureen Fitzgerald (right). (MICHAEL BRYANT / Staff Photographer)

Two years ago, when I was cooking with five girls in the convent kitchen at St. Martin De Porres in North Philadelphia, I dreamed that those lessons could be repeated in schools around the city, so kids who had never tasted fresh vegetables or prepared their own dinner could learn how simple and delicious healthy cooking could be.

Since then, a legion of people have dreamed with me and made it happen: This spring, 100 schoolchildren will be cooking such meals as winter minestrone and chicken quesadillas with squash and kale, and then sitting down to eat together, as the My Daughter's Kitchen cooking program expands to 20 classes.

Maureen Fitzgerald @ 3:35 PM  Permalink | 0 comments
POSTED: Friday, February 13, 2015, 7:38 PM
(Left to right: Bethany Swan, Liz Fitzgerald, Christina Brown, Maureen Fitzgerald, Dayanna Shoms, and Aelyn Estevez) Everyone keeps busy during Monday's My Daughter's Kitchen cooking class at the Free Library of Philadelphia, Central Branch. Monday, December 8, 2014. ( C.F. Sanchez / Staff Photographer)

The fifth graders from Russell Byers Charter School had learned plenty of kitchen skills since we started our cooking classes back in October. Now, it was time to put them to the test: cooking dinner for their families, a group of about 20.

Glazed salmon was the students' first choice, but in our mission to teach healthy and affordable cooking, here was another lesson: When feeding a crowd, don't choose an expensive protein. "Salmon is too pricey," I said.

Maureen Fitzgerald @ 7:38 PM  Permalink | 0 comments
POSTED: Friday, February 13, 2015, 7:29 PM
fd1daughter11v (Right) Laurada Byers shares some personal cooking stories with (left) Bethany Swan during Monday's My Daughter's Kitchen cooking class held at the Free Library of Philadelphia, Central Branch. Byers started the Russell Byers Charter School near Logan Square, where all the cooking students attend school. Monday, December 1, 2014. C.F. Sanchez / Staff Photographer

The faces of the fifth graders lit up as they arrived for their seventh week of after-school cooking classes.

"Hello, Mrs. Byers!" Kaylah Nobrun called out. A chorus of greetings from the others followed.

"She's our founder," Kaylah said proudly, referring to Laurada Byers, who started the Russell Byers Charter school - named for her late husband - that these students attend, and who had come to visit the class they walk to at the Free Library of Philadelphia.

Maureen Fitzgerald @ 7:29 PM  Permalink | 0 comments
POSTED: Friday, February 13, 2015, 7:26 PM
fd1daughter11n Oven roasted chicken skewers made during Monday's My Daughter's Kitchen cooking class at the Free Library of Philadelphia, Central Branch. Monday, December 1, 2014. C.F. Sanchez / Staff Photographer

Chicken Skewers

Makes 6 servings

1 1/2 pounds boneless, skinless chicken breast

Maureen Fitzgerald @ 7:26 PM  Permalink | 0 comments
POSTED: Friday, February 13, 2015, 3:07 PM
Chicken stir fry with vegetables. (C.F. Sanchez / Staff Photographer)

Stir-Fry With Chicken Thighs

Makes 6 servings

1 1/2 pounds chicken thighs, boneless and skinless (make sure each is completely dry)

Maureen Fitzgerald @ 3:07 PM  Permalink | 0 comments
POSTED: Friday, February 13, 2015, 1:52 PM
Amber Wiggins (left) and Bethany Swan get a quick lesson from chef Marc Vetri on how to score a zucchini for grilling. Vetri helped instruct "My Daughter's Kitchen" cooking class at the Free Library of Philadelphia, and taught a kitchen good-luck trick involving flying salt. (C.F. SANCHEZ / Staff Photographer)
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.

Maureen Fitzgerald @ 1:52 PM  Permalink | 0 comments
About this blog

The mission. To teach schoolchildren to cook healthy, easy meals on a budget.

The reach. Volunteers are teaching 20 classes in Philadelphia and Camden, with intent to expand.

The partner. Vetri Foundation shares the goal of encouraging healthy eating for children.

To support. Send donations to Vetri Foundation for Children, 1113 Admiral Peary Way, Quarters N, Philadelphia 19112; note "My Daughter's Kitchen" or go to vetrifoundation.org.

To participate. Submit recipes to be considered: Simple, 500-calorie, nutritious meals, prepared in less than an hour, for $20 or less for six servings. Send recipes to Food@philly.com.

Reach My Daughter's at food@philly.com.

My Daughter's Kitchen
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