What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Wednesday, April 14, 2010

Fast Taco Rice

Middle of the week fast meal here it comes! This is one the kids can do very easily. It uses the stove so if you have to have an adult with you, make sure it's okay. Taco Rice is one of our family favorites. It's got a lot of vegetables in it. You don't have to use them all, but it is good to try new stuff. It makes you a better chef when you try new foods. It really does. So, gather your ingredients.

Tess' Taco Rice
1/2 lb lean turkey meat (taco seasoned)
2 bell peppers, chopped fine
1 medium onion, chopped fine
2 cloves of garlic chopped fine
1 14.5 oz can diced tomatoes
2 cups instant brown rice
1/2 cup chicken or vegetable broth

sour cream (optional)
chopped green onions or chopped cilantro (it's a Mexican herb)
Directions: Saute the bell peppers, onions and garlic with the taco meat in a 12-14 inch skillet with a lid that fits. Cook 4-5 minutes until meat is no longer pink and the veggies are tender.
We like a lot of vegetables around here and after years of practice, we are finally on board with wanting a lot of the good stuff in our food too. It's a process. Mom says that it takes fifteen exposures to a new food before kids will want to eat it. Sometimes you have to try it made a lot of different ways until you find a way to like it. It's worth liking vegetables because they will make you strong. Here's a picture of me...Face. Would I stir the pot if I didn't want to eat it? Maybe. But this time, take my word for it, this is good stuff.

Add the tomatoes and broth. Stir and bring to a boil. That's big bubbles. Add instant brown rice, mix well. Cover with lid and turn to lowest heat. Cook 10 minutes. Stir in cilantro or green onions if desired.

Serve with taco chips, sour cream. Homemade yogurt also works as a topping. Really anything you put on a taco would work. Yes, this would work wonderfully as the base for taco salads. You're so smart.

There you go.

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