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Head Chef Crooms Prepares a Healthy Full Course Meal for Families

Added Sep 12, 2022 •

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Director and Head Chef Crooms prepares a healthy meal for families. From our state of the art kitchen in our Congress Heights campus, Chef Crooms prepares a healthy and delicious meal for families to try at home. We promise you will be hungry at the end of this video.

Show Transcript

today weather getting on some of the side dishes that the children eat and these are actual dishes that we serve kale salad cauliflower baked potato dish for the day is portobello mushrooms with onions the first thing we're going to start with is the the kale salad and have them kill cilantro lemon juice and lemon and lime red onion what I'll do is on I feel that onion I leave the one part at home so that I can start get a nice cut on it and I just get it ready it's going to be very different for everyone I'm not really deal with one of these cuz I don't know how big your family is but I think most people nowadays are in the kitchen they're familiar with items and they're going to make about the same amount they made make for their own family I've got my salad here greens that have already been washed make sure you triple washing your produce or make sure you buy it triple wash and I've got all my kale ready to go it shouldn't be a big production once you do all of your prep ahead of time you're good to go I just take my kale I laid out and I'm mixing plenty of cilantro it should be a nice cilantro taste throughout the dish get it good and mixed in I'm going to take extra virgin olive oil and put it right in right through mix it up in the trick that we always using the kitchen as we always licks a half salt half Pepper have kosher salt and half ground pepper coarse ground pepper and I always just make sure that I dress my salad before I start adding dry seasoning because if you don't it'll all just fall right to the bottom so I've got my guard my kill it's dress with well I'm adding some fresh ground salt and pepper it's free mix and I'm just going to add a little bit of lemon pepper and remember lemon pepper already has some salt in it so don't overdo it on the lemon pepper I have my red onions just going to mix those right up in there put a few on top for garnish make sure you make it appealing to the eye that's what we try to do to the students try to make our food as presentable as possible so that the children will want to eat it I topped it off with some lemon juice and there we have our kale salad very simple another side dish that I that we often serve is powerful and we often put that in the produce bag for the families and I always want to make sure that they know what they can do with that so we have here today are regular cauliflower but for those who may not be where, flower also comes in a variety of colors purple and yellow you just take her cauliflower that's a whole head of cauliflower and it just put it into small pieces to roast I put it in in a dish take some extra virgin olive oil I just wanted to make sure that it's thoroughly coated and then I answer my salt I always use kosher salt some coarse ground black pepper I'd say about a tablespoon one of each depending on your liking and then I always like to top it off with a little bit of smoked paprika give it a nice Smoky flavor I have it in a preheated oven 400 degrees and I put it right in there for about 20 minutes until it's nice and brown and here we go roasted cauliflower the next time that I'm going to focus on and as a side dish at reaction Nick here is a baked potato everybody has a different way that like to do their baked potatoes the way that I like to do them is simply baked at 400° I take my potato I use a russet potato about a 70 count go get one that's too big because just too hard to bake so I just wash off my potato thoroughly scrub it this is growing in the ground and make sure that all the germs and dirt her off let it dry and then you're going to do take some vegetable oil don't use olive oil because it'll burn so you take some vegetable oil and you're going to oil up your potato foil in that cover all parts of the potato and sweet potato not the one thing I will say when you finish your sweet potato make sure you wash off all of the salt not really so on the baked potato I like the taste of the charge so right on the potato then I take my kosher salt and I cover it and that's salt works as a jacket for the potato Anna Cook nicely to get it ready you're going to have your oven preheated for 400 degrees and you going to make big fat for about an hour there we have it the baked potato and a baked sweet potato put that in the oven 400° for 1 hour when is pride a baked potato and our final dish for the day is portobello mushrooms with Vidalia onions it's a very very simple dish you just clean your portobello mushrooms make sure you brush off all the a warm rag to make sure a warm cloth to make sure that it's there dirt free you cut them up here we go have all the portobello mushrooms ready to go I then take my Vidalia onions I spread them out liberally over the Portobello so did it soaks right down in the all that flavor goes right down in there and I take my soy glazed soy glaze is sold as a finished product and if you don't have it as a finished product you can just take some soy sauce and some honey and maybe if you can find some black soy sauce mix it in and you just top everything off right there you're going to finish that off with a little a I like coarse ground pepper and if anything it just do a pinch of salt not much at all because the soy sauce already has sauce in it and that's the roasted portobello mushrooms with Vidalia onions put it in the oven 400 Degrees 20 minutes watch it carefully and you have a finished product roasted portobello mushrooms with Vidalia and why thank you very much I'm the Burnt Oak Room to direct them Christian Services here at Eagle Academy with some of the beautiful side dishes that we served before and it will continue to serve into the new semester

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Head Chef Crooms Prepares a Healthy Full Course Meal for Families

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