If you've just joined
us on Cook:30 for Kids,
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we're having so
much fun in the kitchen.
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We have Shi from Georgia
and Jonathan from Michigan.
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What's on the menu, guys?
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Mexican sweet potato quesadilla
with tropical guacamole.
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That sounds awesome.
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And for dessert,
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we have a
peanut butter smoothie.
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I can't wait to try this.
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Okay.
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Next job, we wanna
look at the sweet potatoes.
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Come over here, guys.
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And to see if it's ready,
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we wanna make sure
it's nice and soft,
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so just kind of get a bit out.
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And we'll kind of just
put it on the thing here,
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just give a
little bit of squash.
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As you can see,
it squashes easily.
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So that means it is ready. Okay.
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So the easiest
way to get it out,
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we've got boiling water in here.
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So it's very, very dangerous.
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If you gonna grab the
colander there, Jonathan.
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Put that in the sink
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and we'll just basically
strain it through here.
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Get the water out.
Turn the gas off of course.
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You can, yeah, grab
this, give it a bit of a shake.
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And as you can see it gets
the water out really quickly.
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Move this out of the way,
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and we probably
want to give it a mash,
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so you can use the
same dish to mash it.
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So I'll just pour some in here.
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And there we go. And
put all the little bit in.
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And, Jonathan, if
you can mash this,
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grab the masher here.
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Just give it bit
of a mash around.
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If you can grab
quarter of a teaspoon of salt
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from the salt
right there, over there.
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I think it's a
half teaspoon measure,
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so half of one of those.
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It's a half.
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Cool, it's great.
I mean half of that.
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So that's half teaspoon.
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And put the rest in
with the sweet potato.
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Cool.
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And mash it around,
give it a bit of sweetness.
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Lovely mashing there.
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And if you can grab
the parchment paper,
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and we'll just put
some parchment paper
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on these trays.
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So you can cook these quesadilla
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on either on a pan on the stove.
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But we found that
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we didn't actually
have one big enough today.
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So we're gonna
do them in the oven,
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which is just as easy.
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So give it a bit of rip.
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Do that here if you like
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so that children can
see what's happening.
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And rip it off
and put it on there.
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And using baking
paper or parchment paper
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means you're
gonna have less cleanup
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and things are
less likely to stick.
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You need a second sheet as well
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because we've got two here.
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And today, we're gonna be using
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whole wheat tortillas...
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tortillas, sorry,
which are these things here.
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So whole wheat
ones are much better
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'cause they've got
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all the vitamins
and minerals and fiber.
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Here we go. And do
another bit of paper.
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And this is how we're
gonna make our tortilla.
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Got another one here.
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And these are available
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from pretty much
most supermarkets.
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And all we're gonna do
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is just start to put
some yummy stuff in it.
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Yep, that looks great.
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Yup, we can get rid of this now.
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Great mashing job. Look at that.
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Isn't it nice and well mashed?
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Excellent.
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So we're gonna start
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with some of this on the bottom.
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So I'll get a spoon.
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And, Jonathan,
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if you can just
basically put some,
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just basically put it on there
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and just kind
of spoon it around.
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Okay.
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See if you can do
that on both of them.
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And if you can grab
these vegetables here
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and sprinkle that on
top of the sweet potato.
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Okay.
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I'll bring it closer for
you so you can get a bit closer,
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that's probably gonna
make it a little bit easier.
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How is that? Thank you.
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Oops!
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We're just
gonna layer it all up.
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We're gonna add
some corn as well
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and some black beans.
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And these will
kind of get heated
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when we cook it.
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We're running out of
time, so I'll do this one here.
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Yup, that's looking
great, and that's great.
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That's perfect.
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You don't need to be too perfect
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as long as they're kind of,
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you know, kind of just
evenly distributed around,
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that will be fine.
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We've got some left over
if you wanna make some more.
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Yup, that's perfect. All right.
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And you notice we
didn't actually peel
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the sweet
potato, and that is fine,
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little bit of rusticness there.
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So just kind of
get your fingers in
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and just kind of move it around,
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just split it around,
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just put some
corn over like that.
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Not too much,
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just a little bit
there to give it some color.
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There we go.
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Normally I put green in dishes,
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but this one here
is actually gonna use,
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we've got lots of
green with garnish
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and with the guacamole.
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So we're not gonna put
any green inside there.
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And the special ingredient,
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which you may
not have thought of,
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is lime juice.
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So we're gonna squeeze
some lime over it, inside it,
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to give it just that
extra little bit of flavor.
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And, you know,
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that it's gonna
taste really, really good.
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And we'll just pop
these on here as well,
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got that lid.
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And we're just gonna put
a little bit of cooking oil
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on top just to kind
of stop it from burning.
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So just a little spray
just sort of like that.
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And we're gonna
pop it in the oven
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and probably take
around about 5 or 10 minutes,
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and it's gonna
become really nice.
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Now we've got a
few minutes left,
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and we're gonna make
this most amazing smoothie
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you have ever tasted.
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Have you ever had a
peanut butter smoothie?
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No. No.
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Well, you're about to have one.
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Shi, if you can grab the bananas
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from the freezer.
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Okay.
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So we're gonna
use frozen bananas
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for the smoothie.
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How long have you been a chef?
How long have I been a chef?
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Probably 12 years ago
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when I started
my first restaurant.
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Wow.
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So, yes, that's been a lot,
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very exciting time to be a chef.
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Have you had fun being a chef?
I love it. It's just great.
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It's great when
people actually say
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how much they love the food
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and how much they feel healthier
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'cause my food's all
healthy, and people say,
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"I've got how much more energy
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and vitality after
eating healthy food,"
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which is great. Good question.
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Okay, these are frozen bananas.
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So why do we keep the
bananas in the freezer?
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Yeah, that's good.
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So when you freeze
them, they become really hard,
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and when you
actually blend them up,
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they'll become really
nice and creamy texture.
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So if you blend it up
just a normal soft banana,
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it would be just mushy,
but when it's like this,
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it's kind of like a got
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a really nice cream
freezy kind of texture.
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My mom usually
makes smoothie sometimes,
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and she likes to
use frozen bananas.
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Yes, it's just a great thing.
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So if you've got
bananas going offer,
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if they're cheap
in the supermarket,
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then make sure
you take them home
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and put them in the freezer
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'cause they
make great smoothies.
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Take the skin off
first, it's much easier.
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I'll put this in here.
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One time my mom like
there were bananas for sale
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at the store...
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Yeah.
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And they were
kind of overripe. Yes.
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And they were really on sale.
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So Mom bought a
whole bunch of them.
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And those are best type,
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the overripe bananas
got the most sweetness
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and flavor to them.
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Really? So that's great.
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So we're gonna add
some peanut butter.
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Yummy.
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Now I've got a
natural peanut butter here
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that isn't full of sugar.
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Lot of peanut
butters are full of sugar,
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so this is just
pretty much peanuts.
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I know that Jif
peanut butter is really,
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they have not
just peanut butter,
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they add other stuff,
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which is not that good for you.
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Exactly.
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So try to get a more
natural one if you can.
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So we've got some peanuts.
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And can you grab
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the almond milk
out of the fridge?
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We usually get our peanut butter
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from Apple Valley,
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which is a natural
health food store in Cadillac.
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Really? Really?
That's pretty cool.
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Yeah. Thank you.
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So we're gonna
add some almond milk
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to the top like that.
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Does almond milk
make it creamier?
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Any milk really, but almond milk
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is a good non-dairy
healthy milk to use.
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And then we put it
here and we blend it.
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Grab the lid.
Where did the lid go?
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And those are all
the ingredients there.
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Isn't going on.
Why isn't it going on?
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So how long does
it take to blend that?
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So probably
around about 20 seconds,
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maybe a minute.
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Oh, that's really quick.
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And there you go.
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It can take some
longer in some blenders,
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but you end up
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with a really
nice creamy peanut,
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and it tastes really awesome.
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Ooh, yum!
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Now in the break, we're
gonna grab those glasses,
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if you can grab those,
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and we're gonna make
a little carobs swirl,
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that's gonna go through them
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to give it a really
nice decoration as well.
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So basically, we're gonna
mix that with carob and water
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and give it a swirl,
and it will look beautiful.
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