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Kids Cooking Series, Part 1 - Vegetables
Hands-on Class for Junior Chefs

Vegetable Pot Pies

1 tablespoon unsalted butter

½ medium onion, finely chopped

1 small carrot, peeled and finely chopped

6 ounces button mushrooms, sliced

1 small russet potato, peeled and diced

2 tablespoons all-purpose flour

1 cup vegetable stock

1 cup whole milk

½ cup frozen baby green peas

1 sheet store-bought pie dough

1 egg yolk, mixed with 2 teaspoons water

Salt and pepper

  • Preheat oven to 400 degrees. Melt butter in a skillet over medium heat.
  • Add the fennel, onion and carrot; cook until softened, about 5 to 7 minutes.
  • Add the mushrooms and potatoes; continue cooking until nicely browned, about 6 or 7 minutes more.
  • Sprinkle the flour over vegetables; cook 1 minute more.
  • Stir in the stock and milk; bring to a simmer. Remove from heat; stir in peas.  Season with salt and pepper.
  • Top with pie dough; trim excess dough from around the edges.
  • Brush top with egg wash. Bake until golden brown, about 18 to 20 minutes.  Serve warm.

Italian Vegetable Soup with Cheese Tortellini

1 tablespoon olive oil

¼ pound bulk sausage

3 green onions, sliced

1 small stalk of celery, diced

1 small zucchini, diced

2 garlic cloves, thinly sliced

3 to 4 cups vegetable stock

1 cup canned diced tomatoes, with juice

½ cup small white beans, rinsed and drained

1 cup frozen cheese tortellini

1 tablespoon minced basil

Sea salt and freshly ground pepper

  • Bring a soup pot to medium low-heat and add the oil.
  • Cook the sausage, breaking up with a spoon, until browned.
  • Add the onions, celery and zucchini; cook until softened, about 5 to 7 minutes.
  • Add the garlic and cook 1 minute more.
  • Add the stock, tomatoes and white beans; bring to boil, reduce heat and simmer until vegetables are tender, about 8 to 10 minutes.
  • Add the tortellini; cook until tender, about 5 to 6 minutes. Season with basil, salt and pepper.

Stir-fried Chicken with Snow Peas

½ cup chicken stock

2 teaspoons soy sauce

1 teaspoon Sriracha

1 teaspoon brown sugar

1 teaspoon rice vinegar

1 teaspoon sesame oil

1 teaspoon corn starch

1 tablespoon peanut oil

4 ounces thinly sliced chicken

1 clove garlic, minced

1 cup snow peas

1 cup thinly sliced carrots

  • Stir together the stock, sambal, soy, sugar, vinegar, sesame oil and cornstarch. Set aside.
  • Bring a skillet to medium-high heat and add the oil.
  • Cook the chicken until nicely browned, about 5 minutes.
  • Add garlic and cook 1 minute more. Remove from pan.
  • Stir in the snow peas and carrots; cook, stirring, until crisp tender, about 2 minutes.
  • Add reserved sauce. Bring to a simmer and cook just until thickened, about 30 seconds.
  • Stir in reserved chicken; cook until heated through, about 1 minute. Serve.

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