Kidco Kitchen Menu Launched out East!
Posted on: Wednesday February 20th, 2013
Posted by: Lisa Ruscica
I was out East last week at our Nova Scotia sites launching the Kidco Kitchen menu. I arrived early Monday and was busy right from the get-go. I started by helping to setup the kitchen at the new Bedford location, and then continued on by training the chefs at the Halifax and Dartmouth sites. The staff, parents and children were overwhelmingly welcoming. I had an opportunity to appear on CTV in Halifax on Wednesday, February 13th!
On Thursday morning I was travelling again this time to Quebec to visit our three locations in Montreal. We are setting up the new kitchen at our Duke Street location. Phew! It really has been busy!
With the winter weather in full swing, I thought I’d include a fun winter recipe for you to try with your children at home. It will keep you warm on those chilly snow days. Take pictures of your family enjoying the recipes or of your little chefs in the moment. I may even post them in my upcoming blogs!
Chef Lisa Ruscica
Kidco Kitchen - Tofu Kale & Mixed Bean Chili
What you need for a Family of 6:
1/2 cup Black Dry Turtle Beans
½ cup Red Dried Bean Kidney
3 cups of Water
4 oz. Tofu
¼ tspn. Canola Oil
1 Green Pepper
1 Red Peppers
½ bunch Washed and Trimmed Kale
1 Cooking Onion
3 medium size Carrots
1 Green Zucchini
2 cups of Tomato Sauce
4 stalks of chopped Celery
¼ tspn. of Chili Powder
¼ tspn. of Garlic
Presoaking the beans 8-10 hours overnight can reduce cooking time! Be careful. If soaked for more than 12 hours, the beans can get too soft and lose their flavour.
- Cover with 2 inches of water and allow for expansion in container. Drain and cover with fresh water before cooking.
Now it’s time to make your chili!
- Cook presoaked beans on stovetop in water for approximately 1-2 hours. Time will vary depending on the age and dryness of beans.
- Clean, peel and dice all vegetables into small bite sized pieces.
- Slice tofu into approximately half-inch slices.
- Mix all ingredients (except tofu) together in a large saucepan.
- Add chili powder and garlic to taste.
- Bring to a boil and then simmer for 30-45 minutes until flavours are well-blended. Remove from heat.
- Fold in tofu. Mix gently.