Kid Recipe: Chicken Ratatouille + Printable Recipe

Cooking With C.H.O.I.C.E.S Kids Class Week 3

Guess what day it is? It’s time for our Tuesday Recipe Spotlight. I’m sure that everyone has seen the movie Ratatouille. If you haven’t then you must. Any who the cartoon basically talks about a rat that has the desire to be a Chef and he helps a human man appear to be an amazing Chef until the truth is revealed. The two of them create an amazing featured dish, hence Ratatouille.

Before the class started the kids headed out to pick a few fresh vegetables and herbs from the garden with Vanetta S. Keyes, Founder & Executive Director of Center Helping Obesity In Children End Successfully, Inc., (C.H.O.I.C.E.S.). I had the pleasure to finally meet her and she along with her daughter Chef Ashley Keyes are doing some amazing things in the community and educating families along the journey.

Last week in our cooking class the kids prepared Chicken Ratatouille. Let’s be honest. I thought that it was just a dish of random things being thrown in the pot to make a sort of soup. Boy was I wrong. Yes I was a bit skeptical about tasting the dish but much to my surprise the dish was simply amazing and prepared by my two younger sons. Chef Ashley guided the class throughout the process and it’s always refreshing to see young kids and adults learning a life long lesson that will help them later on in life. What’s awesome about this recipe is that it can literally be prepared in under 60 minutes. So without further a do let’s get started.

Ingredients:

1 Tbsp vegetable oil

12 oz boneless, skinless chicken breast, cut into thin strips (We used Leg Quarters in class)

2 zucchini, about 7 inches long, unpeeled, thinly sliced

1 small eggplant, peeled, cut into 1-inch cubes

1 medium onion, thinly sliced

1 medium green bell pepper, rinsed and sliced

1/2 lb fresh mushrooms, rinsed and sliced

1 can (14 1/2 oz) whole peeled tomatoes, chopped

1/2 Tbsp garlic, minced (about 1 clove)

1 1/2 tsp dried basil, crushed

1 Tbsp fresh parsley, rinsed, dried, and minced

1/4 tsp ground black pepper

Directions:

Heat oil in a large nonstick pan or skillet. Add chicken, and sauté for about 3 minute or until lightly browned. (If using leg quarters this will increase time)
Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes. Serve warm.

DRUM ROLL>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Easy Right? In addition to preparing the Chicken Ratatouille, Chef Ashley had all of the kids gather around to listen to learn a healthy alternative to using cool whip or whip cream found in your market. The kids learned how to make a cream cheese topping and cinnamon whip topping with ease and using a few ingredients.