Nobody was too enthusiastic about the idea of making fish tacos for our fifth cooking lesson at Bayard Taylor Elementary School in North Philadelphia.
Mark Ramirez, 10, and Kareema Brown, 11 , get chopping, preparing to make fish tacos at Bayard Taylor Elementary School in North Philadelphia. AKIRA SUWA / Staff Photographer The fifth graders in the after-school class were on board for the taco part. But the cod, which none of them had tasted before, not so much.
"I don't really like fish," said Bianca Perez, wrinkling her nose.
Community Partnership School
The fish tacos and salad were a big hit. We got the cod that was on sale at ShopRite. After we got everything ready, each kid assembled their own taco with a few chunks of fish, slaw, a drizzle of lime-mayo, and a sprinkle of cilantro. We used the whole-wheat tortillas again and no one even noticed. Although Annette Grant didn't think she liked fish tacos, she asked for more after finishing her first! Three kids wanted to take the leftover salad home. The tacos were all gone except for Anyia Daniel's, the only one who still didn't like the fish, but she did try it. Nicholas Bowersox, who said he didn't like fish, was caught eating it. We think we made a convert!
At 83 years of age, the preparation of daily meals has lost some of its luster, but reading your series about teaching kids healthy cooking has really ginned up my enthusiasm. I was looking rather dourly at a butternut squash Thursday, wondering if I could get away with letting it sit on my counter and rot, when I read this week's adventures with Moroccan stew. I got right down to it, shoulder to shoulder with your neophyte chefs. Instead of whacking away at the carrots, I was inspired by Mark Ramirez to slice careful coins. I was reminded again how much we enjoy quinoa. I threw spices around with abandon. It was lots of fun. The way you write is terrific. The stew was delicious. I feel like a kid again.
-- Jane Sebold
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.
St. Martin De Porres
We loved loved loved the Moroccan stew, but the girls, not so much.
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.