June 16, 2006

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Xtreme Cuisine Cooking School

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“Xtreme Cuisine Cooking School” Teaches Students How To Make Healthy Snacks

Students on summer break often have more leisure time and less adult supervision than they do during the school year. Consequently, they will choose many of their own meals and snacks. If these snacks are low in nutrition and fiber – and high in salt, sugar, and fats – they can contribute to the growing problem of childhood obesity.

For the second year, the Florida Department of Agriculture and Consumer Services conducted its “Xtreme Cuisine Cooking School,” teaching Florida students how to make their own healthy snacks using “Fresh from Florida” fruits and vegetables, whole grains, lean meats, and other nourishing recipe ingredients. Classes were held during April and May – traditionally the last months of the school year – at middle schools in Naples, Miami, Orlando and Tallahassee.

Department Chef Tom Thomas, a 30-year foodservice veteran, taught students the basics of food preparation and cooking procedures while creating fruit parfaits, whole-wheat pizzas, and other easy-to-prepare snacks.

A sponsorship from the Florida Department of Citrus provided “Xtreme Cuisine” curriculum outlining nutrition basics. Students learned how the Florida fruit and vegetables used in these recipes provide vitamins and minerals that can help prevent heart disease and other obesity-related illnesses. In addition, students learned the dangers caused by excessive amounts of salt, sugar, and fats in their diet, and how fiber could eliminate their desire for high-calorie, low-nutrition snack foods. Each “Xtreme Cuisine” curriculum packet contained four original recipes with nutritional breakdowns.

“Older children are frequently making many of their own food choices,” said Florida Agriculture Commissioner Charles H. Bronson. “We want these to be healthy choices that will last these young Floridians through adulthood.”

By the end of each session, students had learned how many calories they need each day. Each student received a copy of the “Fresh from Florida Kids’ Kitchen” cookbook, which outlines many cooking basics. Students also received “Xtreme Cuisine” certificates attesting to their skill in the preparation of healthy snacks.

Below are the kid-friendly recipes from the “Xtreme Cuisine Cooking School”:

Florida Fruit Parfait
1/2 cup vanilla non-fat yogurt
1/2 Florida orange, peeled and chopped
1/4 cup Florida blueberries
1 teaspoon roasted Florida pecans

Put yogurt into a shallow glass or tumbler. Add fruit and pecans on top. Freeze for 5 to 10 minutes and serve very cold.

Makes 2 servings

Nutritional Value Per Serving
Calories 95, Calories From Fat 36, Total Fat 4g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 9mg, Total Carbohydrates 13g, Protein 3g

Roasted Corn Relish
3 ears Florida sweet corn, shucked and silk removed
1/2 cup Florida grape tomatoes
1/2 cup chopped cilantro
1/4 cup chopped red onion
1 teaspoon ground cumin
grated peel and juice from one Florida lime
salt and pepper to taste

Roast corn at 350 degrees F until kernels begin to brown. Cut corn off the cob and place in mixing bowl. Add remaining ingredients and mix well. Serve as a garnish or side dish.

Makes 4 servings

Nutritional Value Per Serving
Calories 69, Calories From Fat 7, Total Fat 1g, Saturated Fat 0g, Trans Fatty Acid 0, Cholesterol 0mg, Total Carbohydrates 16g, Protein 2g

Mozzarella and Florida Tomato Pita
1 6-inch pita, round
1/2 cup chopped Florida tomatoes
1 teaspoon dried basil leaves
2 tablespoons grated mozzarella cheese

Place tomatoes on pita, add basil, and top with cheese. Bake pizza in oven at 350 degrees F for 3 to 5 minutes or until cheese begins to brown.

Makes 1 serving

Nutritional Value Per Serving
Calories 211, Calories From Fat 61, Total Fat 7g, Saturated Fat 4, Trans Fatty Acid 0, Cholesterol 22mg, Total Carbohydrates 28g, Protein 10g

Steamed Cabbage Wraps
4 leaves cabbage
1/2 pound deli-sliced turkey breast
1/2 onion, thinly sliced
1/2 Florida tomato, thinly sliced

Remove the thick section of the vein from each cabbage leaf with a triangular cut leaving the leaf in one piece. Place leaves in a microwaveable dish with a small amount of water and cover with a damp cloth. Cook on high for 2 minutes or until leaves are limp. Pat leaves dry with a paper towel. Lay leaves out flat and put equal amounts of the turkey, onion, and tomato on each. Roll leaves up and serve with your favorite dressing.

Makes 2 servings

Nutritional Value Per Serving
Calories 172, Calories From Fat 20, Total Fat 2g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 46mg, Total Carbohydrates 11g, , Protein 27g

For more about Florida citrus products, visit www.floridajuice.com