Summer Cooking Camp Cookbook
Summer cooking camp was great! We had a blast preparing food and eating outdoors under the trees. All the recipes are below. The recipes are listed by the day of the week. Some recipes are single sized and some are for 6 or more people.
Monday (Mexico) Tortillas, salsa, guacamole, taco seasoning and fudge pie
(Do not make on a rainy day)
• 4 cups masa harina (do not use corn meal)
• 3 cups water
• 1 teaspoon salt
1. Mix together the masa harina, water and salt until smooth and pliable.
2. Preheat a griddle or skillet to medium high.
3. Divide the dough into 24 equal sized balls.
4. Press each ball between two sheets of plastic wrap and press flat with a rolling pin or tortilla press. These presses can be found in Mexican grocery stores.
5. Place the flattened tortilla on a preheated griddle or pan for 30 seconds or until slightly browned.
6. Turn the tortilla over and cook the other side for 30 seconds.
7. Repeat and keep all tortillas covered and warm, until ready to serve.
We had a packet of tortillas ready in case they did not turn out.
Instead of using a packet of taco seasoning from the grocery store we combined our own taco spices, which did not include the preservative maltodextrin to improve flavor and prolong shelf life. We stir fried beef, chicken and tofu using these spices. Each person made their own taco plate using their favorite protein and they garnished with their favorite garnishes.
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. dried oregano
¼ tsp. paprika
Combine all the above spices in a small bowl.
Stir fry meat, chicken or tofu until done.
Add the bowl of spices to the cooked chicken, beef or tofu along with a 1/4 cup of water.
Stir together until mixed well.
Serve with tortillas, cheese, greens, salsa, guacamole, sour cream.
Everyone builds their own tacos.
Fresh Farmers’ Market Salsa
6 garden tomatoes, chopped.
1 yellow or red onion, peeled and chopped.
3 cloves garlic, chopped or crushed.
juice of 1 lemon or lime.
1 bunch of fresh cilantro leaves chopped.
1/2 teaspoon of cumin
1/2 teaspoon sea salt.
Mix together in a bowl and serve.
Mash two soft avocados with a fork until it reaches a creamy constancy. Add a 1/4 cup of the salsa from the recipe above, the juice of a lime and salt to taste.
Preheat oven to 375 degrees
2 Tablespoons flour
3 Tablespoons cocoa
1/3 cup sugar
1/2 teaspoon vanilla
1/3 cup melted butter
Put flour, cocoa, sugar, vanilla and egg in a bowl and stir.
Add melted butter to the mixture and stir.
Spray a 5 inch pan with cooking spray.
Pour the mixture into pie dish.
Back for 25 minutes.
If this recipe is tripled, it can fit into a 9 inch pie pan. The baking time may be increased by 5-7 minutes.
Tuesday (China) Noodle Bowls, teriyaki marinate and cookies
The SproutChefs created their own teriyaki sauce and stir fried the same proteins (beef, chicken and tofu) as yesterday in the wok. They created their own noodle bowls with the veggies we picked from the Tokeneke garden. They picked some eggplant, zucchini, and Swiss chard. We also had onions, spinach, broccoli and carrots.
2 T sesame oil
2 T honey
2 T brown sugar
2 T sesame seeds
1 t garlic chopped
1 t fresh ginger grated
Combine all the above ingredients together and marinate the meat, chicken or tofu until it is time to stir fry.
SproutChef’s Noodle Bowl
Teriyaki marinated meat, chicken or tofu, using the recipe above.
32 oz. Chicken broth
Packaged Udon noodles, found in the produce department of Shop Rite. We did not use the inclosed flavor packet, due to all the unhealthy ingredients.
A variety of cut up veggies, that stir fry easily in the wok. This is a good time to clean out the refrigerator of leftover produce.
Heat the chicken broth in a crockpot on high.
Stir fry the marinated meat, chicken or tofu in a wok and set aside.
Stir fry the veggies and set aside.
When the chicken broth is hot, add the noodles and cook for 3-4 minutes.
Add the chicken, meat or tofu and veggies.
Heat through and serve in bowls.
For dessert, the class divided into three groups. Each group made a different cookie. The recipes are below.
Chocolate Chip Cookies
1/2 cup softened butter
1/2 cup granulated sugar
1/4 cup brown sugar packed
2 teaspoons vanilla extract
1 large egg
1 3/4 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips
Preheat the oven to 350 F.
Melt the butter. Butter should be completely melted but not hot.
Stir in vanilla and egg until incorporated.
Add the flour, baking soda, and salt. Mix until just combined. Dough should be soft and a little sticky but not overly sticky.
Stir in chocolate chips.
Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place on baking sheet.
Bake for 7-10 minutes
1 cup sugar
1 cup butter
1 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
3 cups cooking oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
White Chip Chocolate Cookies
1 cup butter, softened
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups white chocolate chips
Directions Preheat oven to 350 degrees F.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In 1324 Marco Polo went to China and brought the Chinese noodle recipe back to Italy. The Italians created pasta.
Homemade Pasta Recipe
2 cups flour
1/2 teaspoon sea salt
3 large eggs
Mix the three ingredients together in a bowl until the dough forms a ball and the bowl is clean.
Knead the dough until it is the consistency of play dough.
Use a rolling pin to flatten the dough enough to roll through the pasta maker.
After the dough has been flattened into one big sheet run it through again to make divide into noodles.
Hang the individual noodles to dry on a pasta tree.
Cook the pasta in boiling hot water, until al dente, about three to five minutes.
Drain and serve with pasta sauce.
Homemade Tomato Sauce
10 ripe tomatos
2 T olive oil
2 T butter
1 onion chopped
1 green bell pepper chopped
2 carrots chopped
4 cloves garlic mince
1/4 cup cut up parsley
1 t oregano
1 bay leaf
2 T tomato paste
2 stalks of celery
Chop 8 tomatoes and puree in blender.
Chop onion, carrots, parsley, green pepper.
Chop 2 tomatoes and set aside.
Stir fry the onion, carrot and garlic in the wok.
Add the pureed and chopped tomatoes to wok.
Place two stalks celery, bay leaf, parsley, oregano, and tomato paste in the pot and cook for 2 hours.
Discard bay leaf and celery and serve over pasta.
Ice Cream in a Bag
½ cup milk
½ cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Lots of ice
6 tablespoons kosher or rock salt
one gallon sized freezer bag
one smaller freezer bag
1 In the smaller bag, combine cream, milk and vanilla. Remove as much air as possible from bag, before sealing tight.
2 Fill the larger bag halfway with ice. Add salt over the ice. Mix the bag to help distribute the salt.
3 Place the bag of ice cream mixture inside and seal the larger bag well. Shake the bag continuously for about 10-15 minutes, or until the mixture become firmer. Use a kitchen towel or oven mitts to protect your hands from the cold.
4 Remove the ice cream filled bag from the ice, wipe the bag clean from salt, and scoop out the ice cream. Be careful to keep the salt out of the ice cream.
Thursday (France) Quiche with homemade crust and crepes with Nutella and strawberries
Crisco Single Crust
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3-6 tablespoons ice cold water
Using two knives or a pastry knife, cut the Crisco into the flour and salt. Cut it in until the the mixture is crumbly.
Put in 3 tablespoons of the cold water and mix gently. Add a tablespoon at a time until it can form a ball. Do not over mix, as the dough will be come tough and not flakey.
Roll the dough into a thin circle and place in the pie pan.
Flute the edges or use a fork to press the edges.
Bake at 450 degrees F for 7 minutes. Cool before putting in the filling.
I used the following recipe from the Kimbell Cookbook from the Kimbell Art Museum in Fort Worth Texas for the basis of the the ChefSprouts quiches made on Thursday. Each chef made a 6” individual quiche and added their own veggies to the mix. This recipe does not call for veggies, but it works well with them.
Scarborough Fair Quiche
Feeds 6-8 people
1 pre-baked piecrust (9-10 inch) recipe above
3 large eggs, lightly beaten
1 cup heavy cream
Pinch freshly ground pepper
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 shredded Parmesan cheese
1/4 dried parsley
1/4 dried sage
1/4 dried thyme
1/8 dried ground rosemary
Adjust oven rack to the middle position.
Preheat oven to 350 degrees F.
In a bowl, whisk together the eggs, cream, milk, salt and freshly ground black pepper.
Sprinkle 1/2 of each cheese at the bottom of each crust.
Gently pour the egg mixture over the cheese.
Sprinkle the dried herbs over the egg mixture.
Top with remaining cheese
Place quiche on a cookie sheet.
Bake for 20 minute and rotate.
Bake for another 20-25 minutes until it is set and lightly browned.
For Individual 6” quiches follow the same recipe with these reduced ingredients. Baking time may need to be reduced by 5 or 10 minutes.
1 pre-baked piecrust (6 inch)
1 large egg, lightly beaten
1/3 cup heavy cream
3 tablespoons milk
Pinch of salt
Pinch of freshly ground pepper
1/4 cup stir fried veggies of choice (spinach, peppers, onions etc…)
1/4 herbs of choice
Directions: Follow the same directions as the large quiche, but cut the cooking time by 5-7 minutes.
1 cup flour
1 cup milk
1/4 teaspoon salt
2 tablespoons melted butter
Mix flour and eggs in bowl.
Gradually add milk and water and stir until everything is combined. Whisk until all lumps are dissolved and the batter is the consistency of heavy cream.
Add salt and melted butter.
Pour 1/4 cup batter on to the hot griddle to make a 6 inch crepe.
Cook the crepe for about two minutes, until the bottom is light brown.
Spread Nutella over the hot crepe and serve with cut up strawberries.
Friday (Family Picnic) SporutChef cake, decorative icing, egg salad, pimento salad, fresh broccoli salad, egg salad
2/3 cup of flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sugar
3 teaspoon sugar
1/3 cup of milk
3 Tablespoons of oil
Put the flour, baking powder, salt and sugar into the bowl.
Add the egg to the bowl.
Pour 1/3 cup of milk into the bowl
Put 3 Tablespoons of oil in the bowl
Stir until everything is mixed together.
Pour into a 5 1/2” cake pan.
Bake for 25 minutes or until a toothpick comes out clean.
from The Joy of Cooking
1 lb. confectioners’ sugar
1/2 cup vegetable shortening, like Crisco
5 to 6 water, milk or cream (water does not spoil)
1 teaspoon vanilla
Cream all ingredients together.
This is great for decorating with bags and tips.
For the purpose of time, I used cans of already made icing.
Pimento Cheese Sandwich Spread
4 1/2 cups grated cheese
2 4 oz. jars chopped pimentos, drained
2 cups mayonaise
Mix all three of the ingredients together in a bowl until smooth.
Spread on bread for sandwiches.
Egg Salad Sandwich Spread
8 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/4 cups green onions
Salt and pepper to taste
1/4 teaspoon paprika
Peal and chop the eggs in a bowl.
Stir in mayonnaise, mustard and onions.
Season with salt, pepper and paprika.
Serve on bread or crackers.
Fresh Broccoli Salad
2 heads fresh broccoli
1 red onion
1 jar of real bacon
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Break and chop broccoli into bite sized pieces into a bowl.
Dice the onion and add to bowl.
Add the bacon, raisins, almonds and mix well.
Prepare dressing by combining the mayonnaise, sugar, vinegar and mixing until smooth.
Pour dressing over broccoli and stir in. Let chill before serving.
3 cups cut up tomatoes
1/2 cup fresh basil leaves
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 oz. diced fresh mozzarella cheese (about 1/3 cup)
Combine all of the above ingredients together in a bowl and serve chilled.