"Healthy Youth - Healthy Choices" Events at Kenmore Live Studio in Chicago

Kenmore Live Studio is hosting a free healthy cooking program for kids in Chicago.  Check out the kickoff event this Monday, August 16, 2010 from 5:30 to 7 pm.  Kenmore Live Studio is located at 678 N. Wells Street in downtown Chicago.
                             
Jennifer Blackman (founder of Youth Choice) and Chef David Blackman (Director of the Hospitality and Culinary Arts Program for CPS) are interested in teaching kids how to cook delicious food in a healthy way.  Each event will feature a chef and three students from a Chicago Public school, offering cooking demonstrations, trivia questions, giveaways, and samples of yummy, nutritious food.   Live broadcasts will be streamed on Kenmore’s Facebook page: www.facebook.com/kenmore.

Future "Healthy Youth - Healthy Choices" event dates in 2010 include Aug 30, Sept 20, Oct 11 & 25, Nov 8 & 22, Dec 6 & 20.

Menu for Monday, August 16th:
Catfish Croquettes, Fruit Salsa, Apple Wontons and Ginger Whipped Cream

Catfish Croquettes
6 Cooked Catfish fillets, cooled, roughly chopped.
1 cup Red Bell Pepper, fine diced
1 cup Mayonnaise
2 Jalapenos, seeded, deveined, finely chopped
6 Green Onions, both green and white, finely chopped
½ cup Cilantro, finely chopped
¼ cup Old Bay
¼ cup Worcestershire Sauce
2 cups Panko Breadcrumbs
3 cups Corn flake crumbs
Mix first nine ingredients and form into mini patties with two-ounce scooper. Roll in Corn flake crumbs. Refrigerate until firm, about one hour. Bake in 425 degree oven for about eight minutes until heated through. Serve with Fruit Salsa. Yield: 50 Pieces.

Fruit Salsa
1 Red Pepper, fine diced
1 cup Pineapple, diced
1 cup Mango or Papaya, diced
2 jalapeno peppers, seeded and finely diced
1 Red onion finely diced
1 bunch cilantro
¼ cup lime juice
Mix all ingredients. Chill. Yield: 1 quart.

Apple Wontons
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
48 count packages wonton wrappers
3 cups vegetable oil
Powdered sugar or cinnamon
Mix together brown sugar, flour, cinnamon and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in sugar mixture to evenly coat the apples. To assemble wontons, place approximately 1 ½ tsp of filling in the center of each wonton wrapper. Moisten the edges of each wrapper and bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed. Pull the two bottom corners of the folded triangle forward so that they meet one another and slightly overlap. Moisten one end and pinch the two ends firmly together; repeat. Pour the oil into a deep fryer and heat to 375 degrees. Deep fry eight to ten wontons at a time for about two minutes or until crisp and golden. Drain on paper towels. Fried wontons can be kept warm for about one hour at 250 degrees in the oven or reheated for 5 minutes in a 450 degree oven. Sprinkle powdered sugar or cinnamon sugar.

Ginger Whipped Cream
1 1/2 cups well-chilled heavy cream
3 tablespoons confectioners' sugar, or to taste
1/2 teaspoon ground ginger
1/4 cup finely chopped candied ginger plus additional for garnish
In a bowl with an electric mixer, beat cream until it holds stiff peaks, add sugar and ground ginger, and beat mixture. Fold in the ¼ cup candied ginger. Transfer whipped cream to a serving bowl and garnish with additional candied ginger.