85°F
Sponsored by

Bulldogs in the Kitchen Jr. Program

The Fresno State program that's helping children learn the ways of the kitchen. Today, we're making lettuce wraps with quinoa, and fruit bowls with a twist.
The Fresno State program that's helping children learn the ways of the kitchen. Today, we're making lettuce wraps with quinoa, and fruit bowls with a twist.

Date: TBD
Location: Fresno State
Cost: $50.00/participant
Age: 8-18
Time: 3hour cooking class
Contact Information: 559-278-2164

Summer Lettuce Wrap

Serves 8-10

 

Ingredients

½ cup red quinoa, rinsed

1 cup water

1 large mango, pitted, peeled and diced

1 avocados, pitted and diced

½ cucumber, diced

¼ cup cilantro

Juice and zest of 2 limes

2 tablespoons olive oil


Zest of 1 lemon

2 tablespoons lemon juice

2 teaspoons honey

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

1 block of firm tofu, cooked and cut into thick strips

8 - 10 leaves of butter lettuce, washed and patted dry

Hot sauce (optional)

 

Directions

1Cook the quinoa. In a small saucepan, add quinoa and water. Cover the pot with a lid and bring to a boil. Reduce to a simmer for about 10-15 minutes until all the water is absorbed. Remove from heat and keep covered for another 5 minutes. Fluff with a fork and transfer to a large mixing bowl. Cool for 15 minutes.

2. Make the dressing. In a small mixing bowl, add lime zest, lime juice, 2 tablespoons of olive oil, lemon zest, lemon juice, honey, chili powder, paprika, salt and pepper. Whisk until fully combined.

3. Add cilantro, mango, cucumber, and avocado into the bowl of quinoa. Mix with a wooden spoon until fully combined. Pour half of the dressing and mix again. Add more dressing if desired.

4. Place lettuce leaves on a platter. Scoop 2 heaping tablespoons of the quinoa salad into one leaf.

5. Place 2-3 tofu strips on top. Add hot sauce or more dressing if desired. Serve immediately.  

 

 

Nutrition Facts (per serving)

Calories: 133, Carbohydrates: 14g, Fat: 8g, Protein: 5g, Sodium: 9g, Sugar: 5g

Source: http://www.myfitnesspal.com/recipe/calculator


Summer Fruit Salad Recipe

Serves 3-5


Ingredients

1 small seedless watermelon

1 cantaloupe

½ cup blueberries

1 cup strawberries, quartered

1 large mango, diced

1 small lemon

2 teaspoons sugar or honey (optional)

Mint leaves for garnish

 

Equipment Needed

Cookie Cutters

Melon Baller

Lemon Rinder

1 large mixing bowl

1 small bowl

Cutting board

Chef’s knife

 

Directions

1. Cut the watermelon into half. Take one half and scoop the melon using a melon baller. Make several melon balls and place into a large mixing bowl. Take the other half and cut into rings. Set rings flat and use cookie cutters to cut desired shapes. Set aside in a small bowl.

 

2. Cut the cantaloupe lengthwise. Make melon balls on one half. In the other half, slice the melon and dice into 1 inch cubes.

 

3. Add blueberries, strawberries, and mango into the mixing bowl. 

 

4. Rind the lemon skin. Set aside. Squeeze the lemon for the juice onto the salad. Add sugar or honey if using.

 

5. Toss the fruits gently.  Top with watermelon shapes and garnish with lemon rind and mint. Serve immediately or chill the salad before serving.

 

Nutrition Facts (per serving)

Calories: 110, Carbohydrates: 28g, Fat: 0g, Protein: 2g, Sodium: 19g, Sugar: 24g

 

 



Page: [[$index + 1]]
comments powered by Disqus

EWN-ImmigrantsJourney300x250.png

Fresno, CA

85°F
Cloudy
  • High: 108°F
  • Low: 79°F
  • Sunrise: 6:01 AM PDT
  • Sunset: 8:09 PM PDT
  • Feels Like: 85°F
  • Wind Chill: 85°F
  • Visibility: 10 mi.
  • Dew Point: 49°
  • Relative Humidity: 29%