Katie Wojciechowski, Chef Instructor at Marcel's Culinary Experience (http://www.marcelsculinaryexperience.com ) in Glen Ellyn, came into our ABC7 studio kitchen to show us how to do that. She's also teaching a class on that in October.
Oh Baby! Moving to Solid Food Chef Katie Wojciechowski (http://www.marcelscalendar.com/index.php?
Sunday, October 14
1 p.m. to 2:30 p.m.
Marcel's Culinary Experience
490 N. Main Street
Types of equipment you need
- Food processor or blender
- Ricer or food mill
- Sheet pans
- Ice cube trays
- Zip lock bags
- Reusable popsicle molds (or ice cube trays or paper cups with popsicle sticks)
Chef Katie's Recipes: 1. Chicken with Apples & Spinach
1 lb. boneless, skinless chicken (white or dark meat)
2 Granny Smith apples, peeled, cored, and cut into one-inch pieces
4 oz. fresh baby spinach, washed
Place the chicken in a saucepan with enough water to cover.
Bring to a simmer and cook 15-20 min., or until cooked through (cut a piece in half to test doneness).
Using a slotted spoon, remove the chicken from the water and set aside to cool slightly.
Add the apples to the cooking water and simmer until tender, about 6-8 min.
Using a slotted spoon, remove the apples to the bowl of a food processor.
Add the spinach to the cooking water and cook for about 30 sec., or until wilted.
Using a slotted spoon, remove spinach from the cooking water and add to the food processor.
Cut the chicken into one-inch pieces and add to the food processor.
Pulse the mixture until pureed.
If the mixture is too thick, add a little of the cooking water.
2. Fruit and Yogurt Popsicles
8 oz. vanilla or plain yogurt
1 cup orange juice
1 tablespoon honey
3 ripe mangoes, peeled, cored and diced into 1-inch cubes
½ cup cherries, pitted and stems removed
½ cup blueberries
Puree all ingredients in a food processor or blender until smooth.
Fill reusable popsicle molds with the mixture, add the lids, and freeze for at least 6 hours.