2014 Top Chef Cook-Off Recipes Kohl’s Cares Keeping Kids Healthy Program

Kohl’s Cares
Keeping Kids Healthy Program
2014 Top Chef
Cook-Off Recipes
The Scrumptious Salad
By Alex and Kaitlyn Hom
Preparation time 10 minutes
Serves 2 people
2 cups of chopped organic romaine lettuce
1/4 cup of cheddar cheese
1/2 cup of baby bell red and orange
1/2 cup of cucumber slices
2/3 cup of cherry tomatoes
2/3 cup of home made croutons
1/2 cup of ceaser vinaigrette
Dressing on the side
1. mix the lettuce,the peppers ,the cucumbers, and the tomatoes
2. Sprinkle the cheese and croutons on the salad
3. Pour the salad dressing in your side bowl
4. Get ready to serve it.
Gianni's Veggie Pasta
By Gianni Marino
2 pieces celery top
1 tb spn corn oil
4 bite size carrots
1/8 of an onion
1 slice tomato
1 pinch kosher salt
Dash of black pepper
1/2 lb penne rigate
1 tb spn spinach
Fry all ingredients except salt, pepper and penne.
Add 2 cups water, bring to boil. Add penne, salt & pepper. Drain,
then plate. Top with grated parmigiana ramono cheese. Enjoy!!!
You can use broth for another dish.
Mom, Sherri Marino watched, ate and approved this recipe :-)
Rockin Smoothie
By Kristin and Trey Tellier
Place the following ingredients into a blender:
2 Bananas
2 cups
1 cup of
orange juice
1/2 cup of water
Blend until
Pour and enjoy!
By Tyler Karpowitz
½ - 15 oz. box of orzo
2- 14.5 oz cans of chicken broth
1 – 15 oz. can of corn
2- 4 oz. cans of whole sliced mushrooms
2 stalks of celery (chopped)
5 oz. French cut matchstick cooking carrots
1 tsp. of thyme
1 tsp. of salt
1 tsp. of pepper
First, cook orzo according to directions. Drain water. In a
separate large pot, combine the chicken broth, corn,
mushrooms, celery, carrots, and spices. Cook on medium
heat for about 30-40 minutes. Add Orzo and mix all
ingredients together. Simmer for about 5 more minutes.
Serve and enjoy!
* Serves 6-8 people
Ki Berry Smoothie Delight
By Emma Famularo
1 Kiwi
1 cup of strawberries
1 cup of blueberries
1 cup of %100 grape juice
1 cup of ice
3 tablespoons of nonfat yogurt
Blend all the above ingredients - Pour in a glass and then
sprinkle coconut flakes on top
Veggie Chili
By Taryn Sullivan
2 15oz cans recipe ready diced tomatoes with Zesty Mild Green
1 jar picante sauce (medium)
1 lg onion
1 orange pepper
1 green pepper
2 sm zucchini
1 15oz can black beans
1 Tbs oil
1 1/2 tsp cumin
1/2 tsp basil
1. Chop or dice all
2. Heat oil in medium
sized pot on
medium heat.
3. Add all
veggies and cook
for about 5
minutes or until soft.
4. Add canned tomatoes, picante sauce, cumin, basil.
Cook covered on medium for about 20 minutes.
Add beans and cook 10 minutes.
Spoon into bowls and top with shredded cheddar
cheese, sour cream, and avocado. Serve with blue
corn tortilla chips.
Fish on the Sand
By Tori Ramos
8 oz fillet red snapper (skin on)
Or (2 4oz pieces)
1/2 teaspoon smoked paprika
Salt and Pepper
Extra virgin olive oil
3 Tablespoon Non-fat plain
1 Tablespoon chopped
1/2 teaspoon lemon juice
1/2 garlic powder
Salt and Pepper
1/2 cup Israeli couscous
2 cloves of garlic , thinly
1 1/4 teaspoon cumin
1/2 small red onion (1/4 cup)
1/3 yellow bell pepper (1/4 cup)
1/2 small green squash/ zucchini (1/4 cup)
1/2 cup cherry tomatoes
1/2 lemon juiced
2 Tablespoon of cilantro
2 Tablespoon extra virgin olive oil
Salt and Pepper
Fish on the Sand continued:
First, bring a pot of water to boil.
Then, dice the zucchini,yellow pepper, red onion out into a
Slice garlic, chop cilantro ;for yogurt sauce, and couscous),
and halve cherry tomatoes and place in separate bowls
Put couscous in boiling water cook until tender (approx. 8
minutes) strain and rinse with cold water and place in a bowl
for later
Sautéed add olive oil ,veggies squash,red onion and yellow
pepper for 3 min
Add salt and pepper to taste
Then add tomatoes cook for more 2 min
Add in cumin and cooked couscous mix well
Transfer to a large bowlAdd half the lemon juice and cilantro
and salt and pepper to taste
For yogurt sauce mix all ingredients in a bowl add
yogurt,lemon juice,garlic powder,and cilantro and add salt and
pepper to taste
Season fish with salt and pepper and smoked paprika
In a small sautéed pan heat 2 Tablespoons of extra virgin
olive and sear skin down on med-high heat 3-4 min each side
Plate the couscous first then spoon sauce on the side
Black Bean & Mushroom Veggie Burger
By Peri Cook
1 cup brown rice
1 cup black beans, drained and rinsed
½ cup uncooked multigrain oats
1 cup whole wheat breadcrumbs
1 tablespoon fresh parsley, chopped
½ cup onion, chopped
1 Tablespoon shwarma spice
1 large carrot, shredded fine and chopped into smaller pieces
3 cloves garlic, minced
1 cup diced combo of shitake & crimini mushrooms
1 ½ Tablespoon Steak sauce
½ cup olive oil
Prepare rice as directed,
drain and set aside. In a
food processor, pulse the
beans, onions and rice
together. Add all of the
other ingredients and mix.
Shape into patties. Over
low heat, using a medium
non-stick skillet, fry the
patties aprox 8 min on
each side until browned.
We serve them with tomato and grilled onions on a bun.
Warm Garbanzo Bean Salad with Pineapple
and Mango
By Jacqueline Scacco
1 can of garbanzo beans
1 cup of frozen corn
1/2 cup of red onion
1 cup of cherry tomatoes quartered
olive oil
salt and pepper to taste
1 cup of pineapple
1 cup of mango
1/3 cup of cilantro
juice of 1 lemon
paprika, cayenne pepper, and
1 cup of mushrooms sliced
2 cup of spinach
1. Heat pan with olive oil an
cook onions, beans, and
mushrooms. Season with
paprika, cayenne pepper,
and oregano. Add corn in and a little juice of a lemon and add salt
and pepper to taste.
2. Combine pineapple, mango, cilantro, salt and pepper, and
3. Mix warm bean and corn mixture with spinach and top with mango
and pineapple relish.
Classic Califlower Pizza
By Tabitha DeGrange
Preheat the oven to 350 degrees
1 head of cauliflower (stems removed)
4 whole wheat pita pockets
2 cloves of garlic (smashed)
1 cup of bread crumbs
1 cup of shredded mozzarella cheese
1/2 of cup of parmesan cheese
1/4 of a cup of olive oil
boil the cauliflower on
medium high till soft.
approx: 15 minutes
drain the cauliflower
dry the cauliflower on a paper
place pita pockets on a tray
sprinkle the mozzarella
cheese over each pita pocket
mash up the cauliflower (not too much because we want some to still
be chunky)
spread the mashed cauliflower over the cheese on each pita pocket
sprinkle the mashed garlic cloves over each pita pocket
sprinkle the bread crumbs over each pita pocket
sprinkle the parmesan cheese over each pita pocket
drizzle a little bit of olive oil over each pocket
bake for approx: 20 minutes
Cut each pita pocket into fourths - serve one pita pocket to one
person (the pita pockets are very small)
Serves: approx 4 people - keep the pizza warm until serving time
Turkey and Black Bean Chili Bowls
By Leanna Ryan
Ingredients: (4 servings)
1 Lb. Lean Ground Turkey
1 Green Bell Pepper (chopped)
1 Onion (chopped)
1 lg. can of diced tomatoes
1 lg. can of tomato puree
2-3 cloves of garlic (minced)
1 can of black beans
8 oz. of reduced fat cheddar
cheese (shredded)
4 whole wheat bread rolls
Corn meal (to thicken)
Canola Oil
Spices: Chili powder, garlic powder, onion powder,
Coriander, Cumin, salt and black pepper
In a large pot, cook diced onion over medium heat in a little canola oil until
translucent, add chopped green bell pepper, minced garlic, and 1 Lb. of lean
ground turkey.
Continue to cook over medium heat, add diced tomato, tomato puree, and
(1) 12 oz.can of water. Add all spices (to taste) bring to a slight boil then reduce heat to a simmer and continue for approximately 45 minutes.
Add black beans and corn meal (to thicken). Continue to simmer for an additional 15 minutes. Re-season (if necessary).
Slice the whole wheat rolls, remove the center of each "bread bowl" and
place them under a broiler and/or oven to slightly toast the rolls.
Add the finished turkey/black bean chili into each bread bowl, top with reduced fat cheddar cheese, serve and enjoy!
Healthy Baked Apples
By Morgan Laissle
First you need apples, brown sugar, cinnamon, butter, and
raisins . You can put in as much of the ingredients as to your
liking. Core the apples and put them in a square glass dish.
Then add the brown sugar, cinnamon, butter and raisins. Put
them in a preheated 350 degrees until the apples are soft. Let
them cool slightly and enjoy. Have fun making a healthy delicious dessert.
You can serve with ice cream or whip cream !!!!!!!
Avocado Salsa
By Nicholas Saunders
2 ripe avocados (not too small)peeled & cut into
small cubes)
10-12 grape tomatoes (diced)
1 small can of corn
1/2 medium red onion (chopped)
1/2 cup fresh squeezed lime juice
1/4 cup fresh cilantro (chopped)
2-3 Tbs extra virgin olive oil
1/2 Tbs sugar
pinch of salt
Wisk lime juice,olive oil,sugar & salt in a bowl until
blended. Add avocados,tomatoes,corn & cilantro.
Mix together well. Can be served at room temperature or chilled
Rainbow Super Salad with Strawberry
Blueberry Vinegar
By Jon and Julien Luc
4 cups Baby Spinach
1 cup Strawberries
1 Avocado. 1 Mango
1 can Mandarin oranges
1 cup Blueberries
Grapes purple and green
1 mini Green Bell Pepper
1 mini Yellow Bell Pepper
1 mini Red Bell Pepper
Put spinach in a large bowl.
Cut up vegetables and place in the bowl with the spinach.
Toss salad and plate.
Strawberry Blueberry Vinaigrette
1 cup strawberries
1/2 cup blueberries
8 ounces of mandarin orange juice
2 Tablespoons of honey
8 ounces of basalmic vinaigrette
2 Tablespoons of olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Rainbow Super Salad with Strawberry
Blueberry Vinegar (continued)
Blend fruit and liquid ingredients and let stand for 30 minutes. Then add salt and pepper to dressing in a jar. Shake
before serving.
Rainbow Skewers
Strawberries, cantaloupe, pineapple, (all cut into bite size
chunks) green grapes, blueberries, purple grapes
Put fruit on skewers in ROYGBIV order. Place on serving
A Punch of Peach!
By Melanie Nelson
Crepe Batter
• 2 eggs
• 1 ½ cups of water
• 1 ¼ cups of flour
• ¼ cup of sugar
• 1/8 teaspoon of salt
(about 1 pinch)
Depending on how
big of an appetite you
have, pick out a pan the size you want. Put the stove-top on medium
Simply get a big bowl, put all of the ingredients together and use a
whisk until the batter is perfectly smooth. (If too thick just add a tablespoon of water until the thickness is of your liking)
Pour about a ¼ cup of the batter in the middle of the pan and then swirl
it around to the edges of the pan. FUN FOR KIDS OF ALL AGES! Cook
for about 1 minute per side. When you see the whole crepe a yellowgolden color, FLIP! Use a spatula (like from the Krusty Krab) to flip the
• 2 cups of peaches
• ½ cup of brown sugar
• 3-4 tablespoons of water
• 1/8 teaspoon of salt (about 2 pinches)
• 2 teaspoons of cornstarch
A Punch of Peach continued
Parents! This part is your job!
Using a small sauce pot, put the peaches in and then the water. Put
the brown sugar in when the water is orange like the peaches. Stir
constantly to avoid it from burning. When the mixture boils, add the
cornstarch. Let cool fo5-10 minutes.
Whipped Topping:
• ½ cup of heavy cream
• 1-2 tablespoons of sugar
Using a hand-mixer with a whisk attachment, whisk the heavy cream
slowly adding the sugar at a low speed. When all sugar is added, increase the speed until it is at the highest speed. Whisk until small
peaks form. Have fun taste testing!
Putting It All Together:
First, lay a crepe flat down. Then, put a line of filling on an edge of the
crepe where the length is the shortest. Next, take the side with the filling and roll it over and over again until there is no more crepe area to
roll. Finally, take the whipped filling and dollop it on top of the crepe
(make fun faces with it too!) Enjoy!
Great activity to do with kids and great to make for
special occasion desserts!