Healthy Cooking: Gluten Free Cauliflower Crust Pizza

This week we were excited to see many of our regular cooks, and welcome some new faces to our Wednesday kitchen program. Today we go gluten free, but acknowledge that this cauliflower crust is delicious in it’s own right.

Get your aprons on, clear the counter and let’s begin!

Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper (which is compostable).

Thaw

  • 1 bag frozen riced cauliflower

grab a bowl and mix in the following ingredients:
(we like to use our hands for this part)

  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 2 eggs lightly beaten

Once you’ve combined all your ingredients, it’s time to shape it into a crust! Begin to press your mixed ingredients onto the prepared baking sheet.

Bake for 20 minutes.

Ding! Ding! It’s time to pull out your sheet and (now partially baked) crust.
Here’s where YOU can get creative! Add your favorite toppings to your cauliflower crust and continue to bake for an additional 10 minutes. *We whipped up a quick basil sauce for our pizza topping by combining basil leaves, oil, salt, and parmesan in a food processor. *

After the 10 minutes, pull out your tasty gluten free and healthy cauliflower pizza to serve! Share your creation on Facebook and Instagram using #CookingByKidsforKids.

Happy cooking and see you in the kitchen!

Samantha Connelly,Educator
Brittany Liscord,Educator & Community Engagement Coordinator

*Healthy Cooking programming is sponsored by NorthEast Delta Dental  

Culture Cooking: Spring Rolls

Today special culture kitchen guest, Stalla Austin, taught me and a group of Museum & Theatre visitors how to make a traditional Chinese spring roll in honor of the Chinese New Year. Stella is an experienced cook who grew up celebrating the Chinese New Year, which is traditionally filled with family, red lanterns, traditions of good luck and of course food! These spring rolls are the most delicious spring roll ever.

The cooking adventure begins gathering flavorful ingredients you may or may not have in your house. Note: the flour wrappers will be found in the freezer aisle and the five spice bean curd tofu will be found in the refrigerator aisle. Stella’s recipe measures by weight, below I include the approximate measurements by volume that we used when cooking. Take the…

  • 1 package of flour wrappers 

out of the freezer an hour before making, or place in warm water to thaw quickly. To ready the remaining spring roll fillings, bring a large pot of water to boil and blanch… 

  • 3 cups shredded carrots
  • 3 cup mung bean sprouts
  • 2 cups of Enoki mushrooms (with ends trimmed off)

After about 3 minutes remove the vegetables, which should still be firm. Run under cold water and then drain thoroughly (pat with towel if needed).  Now slice…

  • 1 package of five spice tofus

Stand slices of tofu up on their long narrow end and make three slices, then stack the slices on top of each other and slice thinly, making long thin strips of tofu that resemble the size of the julienned scallions and Enoki mushrooms. Now gather…

  • 3 scallions julienned
  • ½ cup cilantro chopped (we just tore the leaves from the stems, chatting about plant parts as we did so)

Congratulations! You have all the ingredients ready for assembly time. Set up a plate for everyone participating (the more the merrier!). Place a flour wrapper on each plate with one corner facing away from and one corner facing toward the person wrapping (like a diamond). Then in the middle place a handful of blanched vegetables topped with tofu strips, scallions and cilantro. Then fold the wrapper on a diagonal by picking up the corner closet to you and pulling it over the filling to reach the opposite corner. Using strong hands, scootch the filling under the top wrapper to the side of the wrapper closest to you, fold in outside corners and seal the wrap shut by dipping your finger in a cup of water and running it along the edge of the top corner. This last step is very important, it’s the lucky one! Heat…

  • 3 Tablespoons oil 

in a pan on the stove and fry. Stella said that fried spring rolls are common on Chinese New Years, because their golden color is a symbol of good wealth for the coming year. Flip on both sides until rolls reach a pretty golden-brown. Then mix up your dipping sauce with…

  • 1 cup sesame paste (tahini)
  • 2 Tablespoon sesame oil
  • 3 Tablespoon soy sauce
  • 2 Tablespoon rice vinegar
  • 2 Tablespoon sugar

We hope you enjoy this Chinese tradition and it brings you joy in the New Year of the Pig!

Special culture kitchen guest, Stalla Austin, chops ingredients

Cooking Healthy: Potato Snowballs

Brittany measures and mixes up ingredients with Museum & Theatre visitors.

It’s definitely worth enjoying the cold snowy days while they are here, however; also worthwhile is a warm, cheesy comfort food inspired by the need for something to warm the insides on cold days. If you are snowed in, this can be the perfect way to get a little messy, practice fine motor skills and eat some nutrient rich greens.

Potato Snowballs

Do you have leftover mashed potatoes? Gather the family around to make a delightful and nutrient packed potato popper. This can be a fearless a kitchen exploration, because there is no way these ingredients could be combined that wouldn’t taste good.

First, gather your bowl, aprons, mixing spoon, baking tray and preheat the oven (375). Use the microwave or the stove top to thaw…

1/2 cup frozen spinach

and then mix with …  

2 cups mashed potato.

Now you have a nice potato spinach dough that can be rolled into balls. Get a little messy! Can you roll potato balls that are big, small, the size of a cherry? Once a variety of potato balls have been made (all the better if they are different sizes and shapes) place a cranberry sized chunk of…

cubed cheddar cheese (½ cup in total)

in each ball. Finish each potato ball off by rolling in…

breadcrumbs (½ cup total)

I used Panko, but any crumbs would be fine. Finally, bake in the oven at 375 degrees for 15-20 minutes.
Enjoy now or freeze for later!

Brittany Liscord,Educator & Community Engagement Coordinator

*Healthy Cooking programming is sponsored by NorthEast Delta Dental   

Big News About the Big Draw!

Calling all doodlers! This October, the Children’s Museum & Theatre of Maine is participating in The Big Draw, an international drawing festival that celebrates drawing in all its forms. Now in its fifteenth year, the Festival  attracts  hundreds of thousands of participants from all over the world, giving everyone a chance make art and connect with their community. The Children’s Museum & Theatre of Maine is proud to be the only official Big Draw partner in the state of Maine this year.

To celebrate, we’ve scheduled a ton of fun, interactive drawing and art workshops and classes. We’re also welcoming three fantastic guest artists to our Artists in Residence Program during The Big Draw. Look for Johanna, Faith, and Emmeline as they create interactive, large scale works of art created by YOU! Children and families are encouraged to work together to create a seascape mural with Johanna, constellation art with Faith, and art based on your favorite things with Emmeline.

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Other Big Draw workshops include: Draw a Song, Movement Portraits, Nature Drawing, Alphabet Art, Story Book Creations, Movement Portraits and More.

For details on all of our special programs and workshops, check out our calendar of events all through October to go with the Big Draw!

If you miss the workshops and programs, visit us on November 6 for First Friday and view the finished projects during a special Museum & Theatre Big Draw gallery show. Museum admission is just $2 from 5-8pm on First Friday.

Improvisation with our Theatre Actors!

Do you know what our actors love to do when they aren’t rehearsing? They play improv games, and they want to play some for you! In the spirit of shows like “Who’s Line is it Anyway?”, you’re invited to join us for games like “What are you doing?”, “Freeze” and “Bus stop!” We aren’t sure what will happen, but we guarantee you’ll laugh!

The Improv Troupe is sponsored by Yankee Restoration & Building.

$3/member, $4/visitor plus admission. For tickets call 828-1234 x231 or stop by the front desk.

May 16th at 2pm.

Click here to purchase tickets online!

Singing Science: Drop-Off Class for 3-5 Year Olds

Let’s get silly with song as we explore the natural world! In this class designed for ages 3 – 5, we’ll use stories and music to investigate the Museum & Theatre’s live turtles and fish, fossils and minerals, and other natural specimens. Through movement, rhythms, and rhyme, we’ll practice being young scientific sleuths as we hone our creative and critical thinking skills. At the end of the month, we’ll go home with a book of songs to remind us of all that we have learned!

This is a drop-off program, and space is limited, so sign up today.
Singing Science: Thursdays May 7-28.
$60/members, $75/visitors. To register, call 207-828-1234×231 or stop by the front desk.