"Children who attend cooking classes at Kitchen Kapers in Moorestown, N.J., not only learn how to prepare scrumptious dishes such as spinach quiche, funnel cake and Moroccan meatballs, they,re also taught how to work well with others. In Lisa Prell's classes, students range in age from 6 to 12 and boast various levels of ability and experience, including some with motor skill difficulties.
"'It's magical to see the kids working together as a team, regardless of their age, ability or appearance. They begin to see themselves as equal and help each other out,' Prell says.
"And while kitchen safety always is a priority, Prell doesn't feel the need to prevent her students from using real knives.
"'Kids want the satisfaction of doing things the real way. Cooking is an art form that encompasses all of the senses,' she says. 'If a child can smell, taste and touch, they're ready to jump in and tackle anything.'"
The following recipe was also featured in the article, "Cooking Schools for Kids", from American Profile.
Egg Rolls and Dipping Sauce
Whisk together all dipping sauce ingredients.
To prepare the egg rolls, heat 2 tablespoons vegetable oil in a large skillet over high heat. Add ginger and garlic and stir-fry until fragrant, about 30 seconds. Add green onions, carrot and red pepper and stir-fry 2 minutes.
Combine vegetable broth, soy sauce and sugar in a medium bowl. Add to skillet; stir in napa cabbage. Bring to a boil and simmer 5 minutes, stirring occasionally, until vegetables are tender. Add sesame oil. Cool mixture for at least 15 minutes. Stir in shrimp.
Place one wonton wrapper so the corner points toward you. Place 1 tablespoon filling in center. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and repeat with the remaining ingredients.
Heat remaining 2 tablespoons vegetable oil in a skillet set over medium-high heat; add egg rolls and saute until golden brown on all sides, using tongs to turn them. Serve with dipping sauce. Makes 20 egg rolls.
Recipe courtesy of Kitchen Kapers
Serves: Yields 20 egg rolls
1⁄3 cup reduced-sodium soy sauce
1⁄3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
4 tablespoons vegetable oil, divided
1 (1-inch) piece fresh ginger, grated
2 garlic cloves, finely chopped
2 green onions, sliced thinly
1 carrot, cut into thin strips
1 small red pepper, cut into thin strips
1 cup vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 cup shredded napa cabbage
1 to 2 tablespoons sesame oil
10 cooked shrimp, chopped
20 (2-inch square) wonton wrappers covered loosely with a damp paper towel to prevent drying