Summertime…and the cooking is COOL! That was today’s theme at Young Chefs class. Why turn on the oven when it is hot outside? We made a cool meal: Sandwiches on a Stick and Tuna Macaroni Salad.
We talked about how to read a recipe. How the amount of each ingredient is important to read correctly–a result of the mishap of cinnamon that almost happened yesterday!!
As I discussed the ingredients we would cook with today, the mention of using tuna in our salad made many students express their, shall I say, dislike of the ingredient: “this smells like cat food!!” I always encourage the children to try a taste, but they are not required to eat anything.
Amazing how young hands mixing ingredients together can change a mind.
(Perfectly diced carrots and red onion provided by my assistant, Elizabeth Holland–a graduate of State High’s Culinary Program)
Those that only wanted a “taste,” which was one piece of bow-tie pasta, usually ended up wanting much more of the salad.
Sandwiches on a Stick was fun since the children could make their own sandwich with the ingredients provided. Some used meat and bread, some meat and bread with tomatoes.
One student loved pickles, which showed as he put several slices of pickles on his sandwich.
All loved the process of cutting the slices of bread with cookie cutters.
Tuna Macaroni Salad
makes 6 – 8 servings
2 cups uncooked farfalla (bow tie) pasta
1 can tuna (oil-packed is best)
2 Tablespoons finely-chopped red onion
1 large carrot, peeled and finely-chopped
½ cup frozen peas
½ cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon lemon juice
salt and pepper
1. Cook pasta according to package directions. Drain and pour into a large bowl.
2. Whisk together mayonnaise, mustard and lemon juice. Set aside.
3. Cook peas in a microwave, add to the pasta. Add carrots to the pasta.
4. Pour the mayonnaise mixture over the past ans toss together.
5. Refrigerate the salad until ready to eat.