Future chefs create healthy chow in Mukilteo contest
Published 3:36 pm Tuesday, April 5, 2016
MUKILTEO — They are future chefs.
The Mukilteo School District’s Future Chef Culinary Competition attracted nearly two dozen elementary school students to a cook-off in late March at Sno-Isle Tech Skills Center. It’s the eighth year the district’s Nutrition Services Department has offered the competition.
Chef Becky Pechman, Sno-Isle’s culinary instructor, was one of the judges for the event.
Hundreds of students from all of the district’s elementary schools submitted recipes for a chance to compete, said Brad Wall, head of nutrition services for Mukilteo schools.
With help from school cooks and Sno-Isle high school students, the student competitors honed their culinary skills while preparing their favorite breakfast foods.
The event is all about getting kids to participate in healthier eating, Wall said.
Here are recipes from this year’s winners:
Stove top granola yogurt parfait
Alexander Koford, a third grader from Fairmount Elementary, won the health conscious award for his stove top granola yogurt parfait.
1 tablespoon canola oil
2 cups old fashioned oats
1/3 cup sweetened coconut
1/3 cup chopped pecans
1/4 cup honey
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/3 cup dried cherries
3 cups fresh strawberries
8 vanilla yogurt cups (8 ounces each)
Heat oil in a 12-inch skillet over medium heat for 3 minutes. Add oats, pecans and coconut. Cook and stir 4 to 6 minutes or until oats are golden.
Remove mixture to a cookie sheet. Add honey, brown sugar and cinnamon to skillet. Cook and stir 1 minute or until bubbling and thickened.
Return oat mixture to skillet, cook 1 minute. Turn off heat. Stir in cherries.
Transfer to cookie sheet. Let cool 5 to 10 minutes, stirring occasionally.
Slice strawberries. Layer 4 ounces of yogurt and about 3 tablespoons of berries in each cup.
Top off with 1/4 cup of granola.
Makes about 14 servings.
No-bake healthy breakfast cookie
Anastasia Aguillon, a third grader at Horizon Elementary, won the kid-friendly prep award for her no-bake healthy breakfast cookie.
1/2 cup creamy peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
1/2 cup Rice Krispies cereal
1/4 cup flax seed
1/2 cup old fashioned oats
pinch of salt
2 tablespoons mini chocolate chips
In a medium bowl combine peanut butter, honey and salt. Microwave for 20-30 seconds. Stir until combined.
In same bowl, add Rice Krispies cereal, flax seed, oats and mini chocolate chips. Stir until combined.
Place in refrigerator for 20 to 30 minutes for easier formation of the cookies. Roll mixture into balls and flatten into cookie shape.
Omelet cups
Aaliyah Wright, a fourth grader at Picnic Point Elementary, won the fun kid food award for her omelet cups.
7 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces milk
2 cups shredded potatoes
1 cup shredded cheese
1/2 cup diced avocado
1/2 cup diced mushrooms
1 cup shredded spinach
1 cup diced ham
Spray cupcake tins with cooking spray.
Shred potatoes, place in tins and bake at 425 degrees for 10 minutes.
Add avocado, mushrooms, spinach and ham to each tin.
Top each with cheese.
Whisk 7 eggs with salt, pepper and milk.
Pour egg mixture into each tin.
Bake at 350 degrees for 20 minutes.
Enjoy with an English muffin.
Coconut apricot energy balls
The judges choice award went to Rivka Guzman, a fourth grader at Olivia Park Elementary, for her coconut apricot energy balls
1 cup dried pitted apricots
1/2 cup pitted dates
1 cup cashews
1/2 cup shredded coconut
1/2 teaspoon vanilla extract
pinch of salt
Place all ingredients in a food processor and pulse until ingredients are broken down and look like coarse crumbs. If you pinch it between your fingers, it should stick together.
Roll the mixture into 1-inch balls.
