CHICAGO (WLS) -- Students from sixteen Chicago schools are squaring-off in a culinary competition, but in the end, all students will come out winners.
Cooking up Change is a healthy cooking competition sponsored by Chicago-based Healthy Schools Campaign.
It challenges teams of high school culinary students to create menu items that are not only healthy, but also meet USDA guidelines and the budgetary constraints (about $1) that School Food Services programs across the country face today. On Thursday, October 29th at the Skyloft at Bridgeport Art Center in Chicago, the students will put their skills to the test for an event everyone can attend.
The local competition is one of several around the country. The winners will not only have their recipes served at CPS schools starting in 2016, but they'll also win an all-expense paid trip to the national competition in Washington, D.C. Rochelle Davis with the Healthy Schools Campaign, and Prosser High School Seniors Priscilla Aurelios and Alejandra Blancarte joined ABC 7 Eyewitness News to give a taste of the competition to come.
Cooking up Change
Thurs, Oct. 29
Address: Skyloft at Bridgeport Art Center
Admission/Ticket Prices: $100 at Door to Benefit Students; Taste Students' Meals
More info: http://www.cookingupchange.org
Chicken, drumstick (frozen) 1 drum
Onions, Yellow (fresh) 1/2 Cup
Garlic, Chopped (fresh) 1 tsp
Rice, Brown 1 cup cooked
Tomatoes, diced canned 1/2 cup
Soup, Base Veg 3/4 tsp
Seasoning Cajun .8g
Seasoning, Italian .5g
Beans, Kidney, Dark Red canned 1/2c
1. In a pan, just pan spray to brown chicken stick on medium/high heat, add chopped onions, garlic, bean tomatoes, rice and soup base & 2c water with seasoning.
2. Bring to a boil simmer 20 minutes.
3. Serve hot
Kick in Cajun country Vegetable
Potato, French Fry, Sweet Potato, (frozen) 1/2 Cup
Zucchini, Fresh 1/2 Cup
Onions, Red, (fresh) 1/8 cup
Garlic, Raw, Chopped (canned) 1 tsp
Seasoning, Cajun .8 grams
Seasoning, Italian 1/2 tsp
Pepper, Red, Crushed 1/2 tsp
1. Chop vegetables into small dice
2. In a pan, put in the oven (320F) to sweat in pan spray, onions, sweet potato, and zucchini until tender
3. Sprinkle with Cajun and Italian seasoning, and red crushed pepper.
4. Serve hot
CPS students to participate in 'Cooking up Change' competition