Camp Towanda is very excited to partner with “Kids Cook Mondays“, using some of our Camp Towanda Culinary Favorites to encourage family time in the kitchen! We experience at camp firsthand, that when kids are involved in making and preparing their food, they are more likely to try new things, broaden their horizons and eat more healthfully. We look forward to another summer at the Camp Towanda Farm Kitchen, where our campers will improve their cooking skills, learn kitchen ettiquette and safety and create new and exciting foods and ethnic dishes.
Here is one of our favorite meals from last summer–The Mexican Fiesta! Please send us photos of your family’s own fiesta making these dishes…and think fondly of camp!
Camp Towanda Mexican Fiesta!
Refined Bean and Cheese Enchiladas
1 bag dried pinto beans
1 1/2 cups of sautéed onion carmelized
1 teaspoons salt
1 teaspoon pepper
1 package of corn tortillas
2 cans of enchilada sauce
3 cups of cheddar cheese
Soak beans…preferable over night…then boil till cooked strain …reserve 1/2 cup of the liquid from the boiling
- Sauté onions till browned…in a food processor add beans,onions , salt and pepper …pulse slowly add liquid slowly to incorporate all items
- In fry pan add enchilada sauce heat till warm …take corn tortillas and lay in heated enchilada sauce one at a time to loosen the tortilla to roll
- Add about 2 tablespoons of refrained bean mixture and about 2 teaspoon of cheese in center of the tortilla and roll
- Place in a Pyrex pan…continue till filled pan…add remain enchilada sauce to top of rolled enchilada and cover with cheese…
- Bake in over at 350 for 20 mins
2 ripe tomatoes cut in quarters
1/2 of a medium cucumber cut in quarters
1 green pepper cut up
1/2 of a piece of jalapeño
1/2 red onion..cut in quarters
2 tablespoons of white vinegar
1 teaspoon of cumin
Salt and pepper to taste
Add all ingredients to food processor and and pulse to chopped…pour in to bowl and enjoy
You can add fresh corn or beans to this recipe…and make bean or corn salsa
3 ripe avocados
1/2 cup small diced tomato
1/2 cup of small diced red onion
Juice of a half of lemon
Mix all items together mushing the avocado but leaving some chunks of avocado.
About Kids Cook Monday
The Kids Cook Monday is a project of The Monday Campaigns, a non-profit public health initiative encouraging people to use Mondays to integrate healthy behaviors into their weekly routines. When kids pitch in to make meals, they’re empowered to learn more about what they eat and make healthier choices. And since the family that cooks together eats together, the initiative encourages regular family dinners to benefit kids and help parents stay connected to their children’s lives. The Kids Cook Monday offers a wide variety of free family dinner recipes and educational resources. Visit TheKidsCookMonday.org for more information.
This summer at Camp Towanda, we stirred up a tasty batch of healthy and hearty Turkey Veggie Chili! It is the PERFECT meal for a crisp fall day or any time of year. Bring it to a tailgate party or make some for the whole family to enjoy for dinner! Here are 3 delicious ways to enjoy our Towanda Turkey Veggie Chili: 1) Over Rice 2) In a Burrito 3) Baked in a Mini Pie.
Enjoy! And send us your cooking pix (wearing a Towanda Tee in the kitchen, of course).
Towanda Turkey Veggie Chili
2 lbs of ground turkey meat
1 cup diced carrots
1 cup diced onions
1/2 cup diced celery
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 whole jalapeño chopped
1/2 cup diced pepper any color
1 1/2 cans of tomato past
1 1/2 cans of crushed tomato
1 packet of fajita seasoning
1 teaspoon of dried ancho crushed pepper
1 teaspoon cumin
In a large pot sautée onions, carrots and celery to a sweat…add ground turkey continue to sauté till meat is cooked…add zucchini, yellow squash peppers and all seasoning stir until coated. Then add tomato purée and crushed tomato simmer for an hour…And serve over rice.
Rolled in a Burrito
Take 12″ flour tortillas, add rice and cheese, roll like a burrito and fry it on both sides. Finish in the oven for 15 mins at 325 degrees.
Mini Chili Pies
Take pie dough and make mini chili pies in muffin tins…press the dough in the muffin tin making little cups..bake pie shells off for about 8 minutes in the oven at 325. Then add the chili topped off with cheddar cheese and bake for 12-15 mins more…yum!!!
Which way is your favorite? Tell us!
This summer at camp, our Towanda Chefs were on a roll in the kitchen, making their very own sushi! Making sushi is a really fun, creative and cooking project for the whole family! Make it Sushi Night in your family and send us your pictures!!!
- 1 package of spring roll wrappers
- 1 package of rice noodles
- I head napa cabbage chopped
- 1 bunch of scallions chopped
- 2 carrots shredded
- 3/4ths of a cup Teriyaki sauce…store bought
- Grape seed oil to fry
- Cook rice noodles ( boil)
- Sautéed napa cabbage, carrots and scallions together and at the last 3 minutes add the Teryaki sauce….let cool and drain excess liquid
- Lay out spring roll wrappers and roll like burrito the kids know how.
- Fry in 1/2 inch oil oil and eat..yum
BUCKWHEAT PASTA WITH BOK CHOY & VEGGIES
- 1 package of buckwheat noodles
- 1 head of boy Choy chopped
- 2 teaspoons of sesame oil
- 2 teaspoons of grapeseed oil
- 3 teaspoons of sesame seeds
- 2 carrots shredded
- 1 bunch scallions chopped
- 1 bag of frozen edamame shelled
- 3/4 th cup of Teryaki sauce
- Boil buckwheat noodles
- In a frying pan heat oils add veggies and sautéed till still crispy…add noodles and Teryaki sauce stature more till all favors incorporated
- Finish with sesame seeds and scallions and serve
This is a list of items needed…a trip to an Asian market is always fun!!!
- Rice cooker you can get at kohls they are great to have and will cook any rice perfect any time
- Nori paper…Asian market or health food store
- Bamboo rollers
- Sushi rice….can be found at Asian market
- Wasabi powder can be purchased at any Asian market
- Carrots cut in to long matchsticks
- Sweet potato roasted in match stick strips
- Red, green or yellow peppers cut into strips
- Sealegs or fake crabmeat can be found at any Asian market
- Cucumber cut in matchstick strips
- Or anything you would like…fish, chicken and beef can be rolled it to a sushi roll
- Soy sauce
- Sesame seeds
- Cook rice…rice cooker
- Lay bamboo roller out and place one sheet of nori paper
- Remember to wet your hand before you grab the rice…it’s very sticky and only on half of the nori paper
- Lay items in you would like in middle remember…do put too many items or it will be hard to roll
- Kids know how to roll
- Slice into 8 pieces
Want s’more recipes? Check out our the Culinary Cooking Class section of our blog.