Tag Archives: Kids Cook Monday

CT Culinary Recipe: The Mediterranean Menu

culinary2 What’s Cookin’ in the Camp Towanda Culinary Kitchen? This summer, our campers were busy cooking up delicious dishes at the CT Culinary Country Kitchen. Chef Ben’s classes were very popular and no one left hungry! We learned how to make everything from Chicken Parm to Cannolis, Quesadillas to Guacamole and Egg Rolls to Sushi!

Just in time for Labor Day Weekend, we are sharing our Mediterranean Menu– refreshing, tasty and healthy (well…except for the Fried Oreos, but at least they will make you think of the Wayne County Fair!).  Make this with your “home family” and think fondly of camp….P.S. all recipes are “group-size” and serve 12-15 people! So invite the neighborhood!

WATERMELON & FETA SALAD:

Ingredients:

  • 1 c balsamic vinegar
  • 1 T sugar
  • 25 pcs 4×2″ cubed watermelon
  • 10 oz feta cheese crumbled
  • 2 T shredded mint

Directions:

  1. In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.
  2. Stack pieces of watermelon on each plate and drizzle balsamic reduction. Sprinkle with feta cheese and mint and serve.

HUMMUS:

untitled

Ingredients:

  • 2 Cloves of Garlic
  • 2 Cloves of Garlic, Chopped
  • 2 Cans (19oz) Garbanzo, half liquid reserved
  • ½ C Lemon Juice
  • ¼ C Tahini
  • 2 t Salt
  • ¼ C Olive Oil
  • Black pepper to taste

Directions:

  1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish.
  2. Place lemon juice, tahini, chopped garlic and salt
    in blender.  Blend until creamy and well mixed.
  3. Transfer the mixture to a medium serving bowl.
  4. Sprinkle with pepper and pour olive oil over the top.
  5. Garnish with reserved garbanzo beans.
  6. Blend until creamy and well mixed.
  7. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

CHICKEN & VEGETABLE KEBOBS

culinary4

Ingredients:

  • 1 C Olive Oil
  • 1 C Balsamic
  • Salt
  • Black Pepper
  • Red Chili Flakes
  • Garlic
  • Chicken Breast Chunks
  • Peppers
  • Onion
  • Mushrooms
  • Skewers

Directions:

  1. In 2 separate containers (or Ziploc bags) combine olive oil, garlic, balsamic, lemon juice, red chili flakes, salt & pepper. 1 container is for chicken, the other add Peppers, Onion + Mushroom. Let marinate for 1 4 hours (or longer if you have time).
  2. On each skewer, alternate chicken & vegetable.
  3. Bake in oven at 375 degrees for 15 minutes.

GREEK YOGURT WITH HONEY & FROZEN GRAPES AND FRIED OREOS!

IMG_0252

Ingredients:

  • Oreos
  • Instant pancake mix
  • Greek yogurt
  • Grapes
  • Honey
  • Vegetable Oil
  • Powdered sugar

Directions for Grapes & Honey:

  1. Freeze grapes overnight.
  2. Place yogurt in 1 large bowls or individual bowls.
  3. Drizzle in the honey and mix. Add frozen grapes as desired or just eat alone.

Directions for Fried Oreos:

  1. Add water to instant pancake mix.
  2. Cover Oreo completely in pancake mix.
  3. Fry in vegetable oil until golden. Let cool and top with powdered sugar.
culinary3

Mediterranean Menu- Camp Towanda Culinary

Copyright 2014- Camp Towanda

About Camp Towanda:

Camp Towanda is an independent, traditional, co-ed sleep-away camp in the Poconos in Pennsylvania. It is privately owned, operated and directed by Mitch and Stephanie Reiter.  For over 90 years, Camp Towanda has continued to define what camp should really be. Our program offers state-of-the-art facilities, an excellent and professional athletic department, waterfront, extensive arts, drama and adventure programs, culinary cooking classes, and special events.  We are highly regarded and respected as an industry leader and are involved in giving back to various organizations throughout the year.  Camp Towanda is accredited by the American Camp Association and a member of the Camp-Alert-Network, Wayne County Camp Association, Camp Owners and Directors Association and the Pennsylvania Camp Association.

Pretzel Chicken Fingers Recipe

We were inspired when we recently heard about the American Camp Association’s recent partnership with Kids Cook Monday.  The Kids Cook Monday initiative encourages families to set aside the first night of every week for cooking and eating together as a family.  Because we think this is such a great idea, we will continue to share our camper-approved, healthy recipes, straight from our Culinary Cooking program here at Camp Towanda as inspiration for your family dinners. Enjoy!

What could be better? Pretzels and Chicken Fingers coming together in perfect harmony! When our campers made these at The Culinary Cookin’ Class at The Farm this past summer they said “I can totally make these at home!”  The most fun part…put the pretzels in a ziploc bag and stomp them into crumbs.  A work out, stress reliever and delicacy, rolled into one delicious lunch or dinner! P.S. they still taste great the day after when thrown into a lunchbox!

Send us your own favorite camp-inspired recipes to be featured on our blog (and you can even send us a pic of you and your creation!)–send all recipes and photos to lauren@camptowanda.com.

PRETZEL CHICKEN FINGERS

2 LBS CKICKEN BREAST…CUT IN CUBES OR STRIPS

1 BAG WAFFLE CUT PRETZEL

8 EGGS

1 1/2 CUPS FLOUR…for dreading

Salt

Pepper to taste

GRAPE SEED OIL FOR FRYING…great for frying

1) CHICKEN BREAST INTO STRIPS ORCUBES 2INPIECES SEASON WITH SALT AND PEPPER

2)TAKE PRETEZLS AND EITHER IN A CUISINART OR AS YOU CHILDREN DID PUT IN A DOUBLED ZIPLOCK BAG AND STAMP ON THEM WITH SHOES ON TILL CRUMBS

3)DREAD IN FLOUR….coating the chicken

4)DIP IN THE EGG….

5)COAT WITH CRUSHED PRETZELS

6)FRY IN THE GRAPESEED OIL ON MEDUIM HEAT

VERY EASY AND FAST…..

SERVE WITH KETCHUP, HONEYMUSTARD OR HORSERADDISH SAUCE

YOU CAN ALSO USE HONEY MUSTARD PRETZELS FOR A DIFFERENT TASTE….