Farm Box Kids Cooking Camp July 22, 2019


Miso Soup with Homemade Dumplings


1/2 pound ground chicken

1 cup celery chopped fine

2 cloves of garlic minced

2 green onions chopped

1 tablespoon soy sauce

20 wonton wrappers


4 cups chicken stock

1/2 cup water

1/2 cup white miso paste

1 inch fresh ginger minced

20 mushrooms sliced if large

2 green onions chopped

1 tablespoon cilantro

To make the Dumplings:

In a medium bowl, combine the ground meat, celery, garlic, green onions, and soy sauce. Mix until evenly combined.

Working with 1 wonton wrapper at a time, place about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then fold the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now fold the bottom corners together so they overlap. Place on tray and repeat.

To make the soup:

In a large soup pot, over high heat combine the water, miso, ginger and mushrooms and bring to a boil.

Uncover, increase the heat to high, add the dumplings and cook until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions and cilantro.

Evenly distribute dumplings into a soup bowl and then ladle the broth over top. Serve immediately (but not too hot!)


Veggie Stir Fry (Serves 6-8)


1 tablespoon vegetable oil

3 green onions, minced

2 garlic cloves, minced

1-inch piece of fresh ginger, grated

1 cup of peeled, sliced carrots

1 cup of broccoli florets

1 cup of sliced celery

1 cup of snap peas, cut into thin slices

2 tablespoons each of water & soy sauce

METHOD: Heat a wok or large skillet over high heat. Add vegetable oil, green onions and ginger, getting ready to stir right away with a wooden spoon. Cook for one minute, until very fragrant, and then add carrots. Cook the carrots while continuously stirring until they are browned and soft, about 2 minutes. Add the broccoli, celery and snap peas, continuing to stir rapidly, and cook until they are soft, another 2 minutes. Add the water if the pan seems dry or vegetables are sticking to the bottom. When the vegetables have finished cooking, stir in the soy sauce to season, then serve.


Avocado sushi

4 cups sushi rice

1 cucumber, julienned

4 avocados, halved and thinly sliced

1 tablespoon toasted sesame seeds

6 sheets toasted nori

Soy sauce, for serving

To assemble:  place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with water and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Layer a few slices of cucumber and avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with water and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with soy sauce.


Banana Spring rolls with Coconut Ganache


1 Can coconut cream

1/3 cup brown sugar

8 ounces chocolate

8 spring rolls

2 bananas, cut into halves, then quarters

1 egg

vegetable oil for frying

powedered sugar

For ganache: Combine coconut milk, brown sugar and chocolate in a bowl placed over a heavy medium saucepan filled with water. Bring the water to a boil, then lower to a simmer. Allow the gentle heat of the water under the bowl melt the chocolate mixture, stirring occasionally, until the chocolate melts and the sugar dissolves. Remove from heat.

For spring rolls: Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.

Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.

Place 1 spring roll on each of 8 plates. Sprinkle with powdered sugar and drizzle with coconut-chocolate ganache.


Coconut Pineapple Smoothies The night before, pour an 11.8-ounce can coconut water into an ice cube tray; freeze until solid. To serve, blend 2 cups chopped fresh pineapple,  1/2 cup unsweetened coconut milk (well shaken), 3/4 cup coconut water and 6 coconut ice cubes in a blender until smooth. Thin with more coconut water or coconut milk, if desired. Divide among 4 glasses.


Italian Grilled Corn and Tomato Salad

Serves 6

6 ears of corn, husked

3 tablespoons olive oil, divided

1 red onion, cut into thick slices for the grill

4 ounces of cherry tomatoes, chopped

1/2 cup (loosely packed) fresh basil leaves, cut into chiffonade strips

1/3 cup (or more) fresh lemon juice

2 tablespoons chopped fresh thyme

Kosher salt, freshly ground pepper

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn and onions with 1 tablespoon of olive oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes, and onions have visible char marks. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl, and dice the onions and add to the bowl.

Toss corn and onion mixture with remaining 2 tablespoons oil, tomatoes, basil, 1/3 cup lemon juice, and thyme. Season to taste with salt, pepper, and more lemon juice, if desired.


Pasta Bolognese

Serves 6

2 tablespoons good olive oil, plus extra to cook the pasta

1 cup of mirepox (onions, carrots and celery, equal parts)

1 pound lean ground sirloin or ground turkey

4 teaspoons minced garlic (4 cloves)

1 tablespoon dried oregano

1 (28-ounce) can crushed tomatoes, preferably San Marzano

2 tablespoons tomato paste

Kosher salt and freshly ground black pepper

3/4 pound dried pasta, such as orecchiette or small shells

1/4 teaspoon ground nutmeg

1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Method: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the mirepox and cook until softened. Add the ground sirloin or turkey, and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and cook for 1 more minute. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, and the cream, to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.


 Garlic Pizza Knots:

Serves 4-6


1 8-ounce portion of fresh pizza dough, plus flour for dusting work surface and hands

4 tablespoons of butter

5 garlic cloves, minced

Olive oil

METHOD: Heat an oven to 400 degrees. Flour your work surface with a light dusting of flour, and cut the pizza dough into 24 portions. Flour your hands lightly, then roll the pizza dough into a rope. DO NOT OVERFLOUR OR OVERWORK THE DOUGH. Tie the rope into a knot, then place on a parchment-lined baking sheet. Brush with olive oil. Bake in the oven until the dough has puffed up slightly and browned.

Meanwhile, melt the butter in a small saucepan and add the garlic, cooking until it is fragrant and slightly browned. Pour the garlic butter in a large bowl, then put the pizza knots into the bowl, toss to coat the pizza knots, and eat right away!

For the pizza dough:

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)

2 tablespoons honey
3 1/2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays

In a measuring cup, combine the yeast, warm water and honey. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Mix together the flour, salt and pepper in the bowl of a standing mixer fitted with a dough blade. Add the yeast mixture to the flour, and blend together on lowest speed. Once the flour has been dampened, increase the speed of the mixer to medium, and process dough for 5 minutes. Remove from mixer, and knead in additional flour if needed. The dough should be smooth and elastic. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes.



Lemoncello Icees

Make a lemon simple syrup with the rind of one lemon, juice of one lemon, 1/2 cup sugar and 1/2 cup water in a saucepan. Bring to a boil, then reduce to a simmer at a low heat and stir until sugar is completely dissolved. Allow to cool, then fill a blender cup with ice, drizzle the simple syrup over the ice and blend until slushy and there are no large ice chunks. Add additional water if needed. Makes 4 icees.


Homemade Lasagna with Bolognese Sauce


Homemade Lasagna

2 cups all purpose flour

1 pinch salt

3 extra large eggs

1 batch of Bolognese sauce

3 cups shredded mozzarella

1/4 cup freshly grated Parmesan

For the dough:

Attach the dough hook to a stand mixer and add the flour, salt and eggs. Mix for 4-5 minutes until the mixture comes together as a ball. When the dough is homogenous and smooth, wrap it with plastic wrap and place it in the refrigerator for 30 minutes. Alternatively you can knead by hand for 10-15 minutes.

Rolling the dough: 

Attach the pasta roller accessory to the stand mixer. Divide the dough into 4 pieces, press them into flat rectangles. Flour each side well. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 7. If you don’t have a stand mixer, you can roll out the dough with a rolling pin on a well floured surface.

Making the Lasagna:

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the Bolognese sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread another layer of tomato sauce, then sprinkle 1/3 of the mozzarella on top. Arrange another layer of pasta sheets and repeat the same process two more times. Top lasagna with grated Parmesan cheese.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.


Homemade Crepes with Toppings

Makes about 12 crepes

1 cup flour

1 Tablespoon sugar

1/2 teaspoon salt

1 1/2 cups milk

4 eggs

3 Tablespoons melted butter


Toppings such as Nutella, fresh strawberries, lemon curd, fresh whipped cream

Powdered sugar


In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.


Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.


Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.


Cooking Around the World—Spain & Latin America

Black Bean & Manchego Empanadas with Chimichurri Sauce

makes 12 empanadas

1 cup black beans, rinsed and drained

2 green onions, finely sliced (whites and greens)

2 teaspoons smoked paprika

1 clove garlic, grated

1/2 cup shredded manchego

1 recipe empanada dough (recipe follows)

1 egg, mixed with 1 tbl water

1/2 cup parsley leaves, chopped

1/2 cup cilantro leaves, chopped

1 clove garlic, chopped

3 tablespoons white vinegar

1/4 cup olive oil

salt and pepper

Preparation: Preheat oven to 375 degrees.

In a bowl, combine the beans, green onions, paprika, grated garlic and cheese. Season with a few pinches of salt and pepper.

Roll out and cut the dough into 12 rounds. Fill each round with about 1 tablespoon of the bean mixture and fold into a half moon shape.

Use a fork to seal the edges and brush the tops with the egg wash. Place on a baking sheet and bake for 15-20 minutes or until golden.

Meanwhile, combine the parsley, cilantro, garlic, vinegar and olive oil in a food processor or blender and pulse smooth. Season well with salt and pepper.

Empanada Dough

1 1/4 cups unbleached all-purpose flour

1 teaspoons salt

1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

1 large egg

2 tablespoons ice water

1/2 tablespoon distilled white vinegar


Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.

Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)

Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.



 Chicken Paella


1 tablespoon olive oil

1 chicken breast, cut into bite-sized pieces

1 small onion, chopped

1 red bell pepper, chopped

2 cloves garlic, chopped

1/4 teaspoon smoked paprika

1 15-ounce can diced tomatoes

1 cup short- or medium-grain rice

1 pinch saffron threads

1 bay leaves

2 cups chicken stock

1/4 cup frozen peas

1 tablespoon chopped parsley

Coarse salt and freshly ground black pepper to taste


Preparation: Heat oil in a large casserole or paella pan over high heat. Add chicken and cook until browned, 5 minutes, then remove from pan and hold aside. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Stir in diced tomatoes and cook for 2 minutes.

Add rice (medium or short grain rice), smoked paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Cover and cook until rice is tender and no liquid remains, about 20 minutes. Add the chicken and peas to the pan, stir very gently, then cook for another 5 minutes. Fluff rice with a fork, garnish with chopped parsley and serve immediately.


 Churro Cupcakes with Cinnamon Cream Cheese Frosting


For the cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/2 cup milk

For the frosting

4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon


To make the cupcakes:

Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.

Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:

Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.

Pipe onto cupcakes, sprinkle with a little cinnamon sugar.

 Farm Box Kids Strawberry Daquiri

Serves 4

12 fresh strawberries

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

18 ice cubes

4-6 teaspoons of sugar, to taste

Combine all ingredients in a blender, and blend until desired consistency is reached. Taste for additional sugar.


Pan Con Tomate


  • 1 (6″) piece of baguette, halved lengthwise
  • 1 clove garlic
  • 2 tbsp. extra-virgin olive oil
  • 1 very ripe large tomato
  • Coarse sea salt, to taste


  1. Heat oven to 500˚. Put bread on a baking sheet and toast until golden brown, about 8 minutes. Rub garlic over cut surface of bread and drizzle with oil.
  1. Put a box grater into a large bowl and grate tomato over largest holes, discarding skin. Spoon grated tomato onto toast and sprinkle with sea salt.


Indian Butter chicken



  • 1/4 cup whole-milk Greek yogurt
  • 2 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 1 pound boneless, skinless chicken breasts, cut into small pieces

Sauce and Assembly:

  • ½ stick unsalted butter, divided
  • 5 green cardamom pods, taken out of pods
  • 1/4 teaspoon cinnamon
  • 2 medium onions, sliced
  • Kosher salt
  • 2 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 2 teaspoons garam masala
  • ½ teaspoon ground turmeric
  • 1 28-ounce can whole peeled tomatoes
  • 1/4 cup heavy cream
  • Chopped cilantro



  • Whisk yogurt, garlic, ginger, and salt in a medium bowl. Add chicken and toss to coat. Cover and chill at least 1 hour and up to 3.

Sauce and Assembly

  • Melt 2 Tbsp. butter in a large wide pot over medium heat. Cook cinnamon and cardamom pods, stirring, until slightly darker and fragrant, 1–2 minutes. Add onion and season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes. Add garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  • Transfer mixture to a blender and purée until smooth. Cut remaining 4 Tbsp. butter into pieces. Add butter and cream to blender and purée until creamy; season with salt. Return sauce to pot and bring to a simmer.
  • Meanwhile, heat a broiler. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side. When cool enough to handle, cut into ¾” pieces. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  • Top chicken and sauce with cilantro. Serve with rice.


Toasted Naan with Raita Sauce

1 Package frozen naan (Trader Joes or Whole Foods)

2 tablespoons melted butter

Chopped cilantro & parsley

1/2 cup plain yogurt

1/2 cup shredded English hothouse cucumber, juices drained by wringing with a towel or placing in a colander

2 tablespoons chopped fresh cilantro

2 teaspoons chopped green onions

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin


Heat an oven to 350 degrees. Place the frozen naan on a baking sheet, and brush with melted butter. Bake the naan according to the package instructions. Remove from the oven when naan is baked and sprinkle with herbs.

For the raita: Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve with the naan bread.


Indian Basmati Rice with Peas


1/2 tablespoons vegetable oil

1/2 cup finely diced yellow onion

3 cardamom pods

1 pinch cinnamon

2 1/4 cups simmering water

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons fresh lime juice

3/4 cup frozen green peas

  1. Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
  2. Reduce the heat to medium, and cook until liquid is nearly absorbed, about 15 minutes. Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom pods and fluff with a fork. Transfer the pilaf to a serving dish and serve.







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