The Golden Spatula Winner of the Month

This month’s Golden Spatula Spotlight is LaRae Laws.  LaRae is in her 7^th year at CCCS.  She is the long-standing Cafeteria Lead for the Upland Campus.  Aside from being an amazing employee, LaRae is also a proud CCCS parent.  LaRae has a stern, yet compassionate leadership style that earns her respect and admiration from her team, the scholars, and her colleagues.  When she is not in the cafeteria showing love to each child like they are her own, LaRae most enjoys spending quality time at home bonding with and creating lasting memories with her family.

Fresh Picks: Healthy Eating with Elementary Students

This month’s Fruit and Vegetable Fresh Pick is jicama.  Closely related to sweet potatoes, jicama is an edible root vegetable that is known in the US by its Mexican name but, goes by other names in other countries: Ahipa (South America), Lo Bok (Korean), and Chinese Turnip or Saa Got (China).  It is very dense so when it is fresh jicama will feel both firm and heavy.  Uncut jicama should be stored in cool, dry place but, cut jicama must be stored in the refrigerator for up to 2 weeks.  Since it is 90% water, jicama is a low calorie snack but it is still full of fiber and vitamin C.​​​​​​​

Fun Fact  Jicama is slightly sweet and very crisp.  Because of its crunch, jicama is popular cut into strips and eaten with dip or chopped into cubes and tossed with salad or salsa.  You can also cook it . . . try it sautéed into your favorite stir fry!!

 

Whisking Up Creativity:  Inspiring Cooking Projects with Middle-School Scholars

Step into the vibrant world of the Cooking Club, where Aston scholars unite every week in the CCCS “Smart from the Start” Afterschool program to dive into the art of cooking. Guided by the talented Food Service Director Veronique Young, these young chefs learn essential skills like knife techniques and kitchen safety while embarking on a culinary adventure with a new recipe. Each dish will center around one of three exciting themes: an exotic ingredient, a beloved kid-friendly meal with a nutritious twist, or a dish inspired by international or seasonal flavors. Every month, we’ll showcase one of the scholars’ top recipes for you and your family to try together.

Extra Veggie Fried Rice

3½ tablespoons avocado oil or safflower oil

2 eggs, whisked together

1 small white onion, finely chopped (about 1 cup)

2 medium carrots, finely chopped (about ½ cup)

2 cups additional veggies, cut into very small pieces for quick cooking (options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)

¼ teaspoon salt, more to taste

1 tablespoon grated or finely minced fresh ginger

2 large cloves garlic, pressed or minced

Pinch of red pepper flakes

2 cups cooked brown rice (Day old rice is best.  If using same day rice, allow to cool at least 30 minutes)

1 cup greens (optional), such as spinach, baby kale or tatsoi

3 green onions, chopped

1 tablespoon reduced-sodium soy sauce

1 teaspoon toasted sesame oil

Chili-garlic sauce or sriracha, for serving (optional)

This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and right by the stove.  Also have an empty bowl nearby for holding the cooked eggs and veggies. Start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.

1. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly well done, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
2. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
3. Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
4. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
5. Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the soy sauce and sesame oil. 
6. Divide into bowls and serve immediately. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat)

Community Resources

FOOD PANTRIES IN CHESTER,PA

FOOD AND MEAL FINDER | PHILLY

Fishes and Loaves Food Pantry

USDA Kid’s Nutrition Corner

MyPlate | U.S. Department of Agriculture

USDA FOOD Nutrition Page 

Commonwealth of Pennsylvania Healthy Living

Wellness+ Corner

There are 2 important Health Awareness Days in March, World Obesity Day on March 4^th and World Kidney Day on March 13^th.  You might be surprised to learn that obesity and kidney function are key to keep the body in top condition. Obesity is most simply described as being above a healthy body weight.  A healthy body weight is different for every person so it’s important to have annual check-ins with your doctor, eat balanced meals, sleep well, and move your body daily.  Once someone is obese, it can negatively affect every part of your body including your kidneys.  Your kidneys clean and recycle up to 200 ounces of fluids every day . . . that’s enough to fill a bath tub!  These fluids include your blood and everything your drink.  By keeping your kidneys healthy, they will continue to flush out impurities from your body for years to come.

 

To learn more about World Obesity Day, visit [worldobesityday.org]worldobesityday.org

To learn more about World Kidney Day, visit [worldkidneyday.org]worldkidneyday.org