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Les Petits Chefs make a meal from the pantry

The focus for this year’s Food Revolution Day is about sharing the power of cooking, the benefits of cooking from scratch and, ultimately showing people that changing our food choices can make us both healthier and happier.  Instead of one official recipe as there has been in years past, this year, we have a set of 10 recipes chosen by Jamie Oliver that he deems the “Starter Pack of Cooking”.  Each recipe covers a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future.  Jamie has spoken about the idea of ten recipes to save your life since his TED talk in 2010 and this semester Les Petits Chefs will be working with chefs from around Toronto who will cook THEIR “must know” recipes with the boys.

One of the most important things I think we can teach kids (heck, everyone!) is how to cook when there’s “nothing to eat”. I’ve already shared how the bits and pieces in the bottom of my produce drawer ended up making a wonderful fried rice – my “go to meal” when there is nothing to eat.  This week, our guest chef wasn’t well so my assistant, Ms Stephenson came to the rescue at the last minute – literally raiding her pantry and providing the boys with the ingredients she uses to cook when there’s “nothing to eat”

Pantry staples on eatlivetravelwrite.comThe boys were a bit aghast at the ingredients being the basis for a meal because at first we only had a few of them out on the bench – salmon, salt and pepper – then we progressively added extra ingredients until they decided that there were enough ingredients to make pasta. It’s surprisingly few, actually (eye opening to me). This dish was super easy to make too…

First, you grate some Parmesan cheese…

Grating parmesan cheese on eatlivetravelwrite.comMince some garlic…

Mincing garlic on eatlivetravelwrite.comOpen your cans…

Using the can opener on eatlivetravelwrite.comDrain your salmon…

Draining tinned salmon on eatlivetravelwrite.com

Remove the little bones and skin if you choose…

Working with tinned salmon on eatlivetravelwrite.comMeanwhile, we’d cooked our pasta and Ms Stephenson had written the basic recipe our on the board for us…

Creamy salmon "pantry' pasta recipe on eatlivetravelwrite.comTo this we added some pepper and dried dill (imagining we really had no fresh food) and voilà…

Creamy salmon "pantry' pasta on eatlivetravelwrite.comDinner for 8 in around 30 minutes using pantry staples. Magic! (Thanks Ms Stephenson for saving the day!)

Stay tuned this term to see which chefs the boys will work with and what they will choose to make as their “must know” dishes!

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