Summer Camps 2018

May 3, 2018Leave a comment

It’s already that time of year to start planning the summer activities!
This year, my summer cooking camps are going to be filled with farm-to-table fun! We’ll be getting those lil’ hands dirty from flour in the kitchen to dirt in the garden!

I want to give my VIP parents preferential scheduling. If you have specific dates you are not available, please let me know.
The camps will take place at my home in Scripps Ranch. They will run June 18th – August 15th primarily Monday – Wednesday 10 am -1 pm in my home.

Most of my camps are custom groups, based on age. Typically, I prefer no more than six kids. If there’s a demand, a plus younger sibling camp can be scheduled which my daughter Janelle would lead.

The cost will be $110.00 per session. If you bring other people into your group, I will gladly decrease your cost, as well as a sibling discount.

Let’s get those kids in the kitchen, so they can learn early that healthy starts with homemade!

Angie Mangie Home Ec Kids Camps!

May 23, 2015April 5, 2018Leave a comment

ANGIE MANGIE SUMMER CAMPS

Home Ec Camps for Kids

We’re going back to the home ec basics with a twist! Your child will participate in cutting edge projects, while learning how to integrate these skills into every aspect of life. Lined up for this summer are cooking classes for all levels, sewing sessions to learn a proper stitch, gardening classes on the best way to grow your on produce, and creative crafts!

COOKING CLASSES

Cooking Basics and Beyond

Your child will learn food safety and the necessary skills to get started in the kitchen. We’ll chop, slice, measure and learn to properly follow a recipe. Some of the items on tap will be quesadillas with guacamole, gold fish chicken strips, and hamburger cookies!

Give your child lifetime skills so they can cook homemade healthy meals on their own!

Intermediate Cooking

Now that your child has the basic skills we can move on to more challenging dishes. We’ll go further in the kitchen to explore the culinary art. Some of the dishes will include enchiladas, pizza, mac n cheese, breakfast favorites and salads!

Advanced Cooking

It’s time to take your child’s cooking skills to the test! Depending on the pallets and food restrictions, our more advanced dishes will range from homemade pastas and sauces, casseroles, crock pot meals and soups!

HOME EC CLASSES

Sewing

It’s time to get back to the basics. We’ll start by learning how to do straight stitching with a needle then move on to using a sewing machine. Some of the exciting projects will be sewing on a button, hemming, following a pattern, making pillows and aprons. And possibly a field trip to Joanne’s Fabric!

Gardening

Growing your own food has so many advantages but, let’s start with kids growing their own food! Other than cooking healthy, the obvious way to enhance this is to have them plant the seeds! They will love to see the development. Living in Southern California allows us to easily grow produce year round. And most of us have at least a little space in our yards.

We’ll learn some basic plant knowledge, actually make a garden and the kids will take away plants and seeds to start their own home garden!

Crafts

We have crazy crafts lined up to keep your child’s artistic abilities going full speed! Our craft classes can be customized to the desires of the group. Projects range from canvas painting, bird feeders, tie dye, delicious food crafts and jewelry making!

General Summer Sessions June – August

Monday – Thursday 9:30 -12:30

$175.00 includes all materials. A $50 deposit will be due 30 days prior to the camp, and the remaining balance will be due 5 days prior.

Private lessons $25.00 per hour. Purchase two hours, get one free!

Private group rates available.

I’m pre booking sessions for my preferred clients, so please let me know the dates and classes that work for you by June 10^th. Afterwards, I will coordinate a limited public schedule.

Fall Update

November 11, 2013November 11, 2013Leave a comment

Happy Fall!

We are so excited to release our new fall recipes. We have lot’s of soups and root vegetable dishes being prepped in the kitchen that will be excellent additions to your family get togethers. Stay tuned for our upcoming posts!

Lentil Soup & Veggie Sandwiches

April 24, 2013Leave a comment

Easy, Healthy and Delicious Lentil Soup

2 T. olive oil
1 onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
2 stalks celery, chopped
1 can crushed tomatoes
2 cups lentils, soaked (30 mins), rinsed and drained
Salt and pepper to taste
¾ cup white wine
2 bay leaves
6 – 8 cups of chicken broth
Optional Garnish: fresh cilantro & sour cream
In large stockpot, sauté onions, garlic, carrots, celery for 6 – 8 mins. Add crushed tomatoes and wine, simmer for 2 – 3 mins. Add chicken broth. Bring to boil, add lentils and simmer (covered) for approximately 1 hour or until lentils are done.
Garnish with cilantro and a dollop of sour cream.

Veggie Sandwich
Slice grinder roll ¾ open. Add provolone cheese on each side. Broil until melted. Add sliced tomato and sliced avocado, broil 1 – 2 mins. Finish with salt and pepper, a small amount of Italian dressing and lettuce.
Optional: Add Feta cheese along with tomato and avocado.

Stuffed Pasta Shells

April 24, 2013May 3, 2015Leave a comment

Stuffed Pasta Shells

For a quick yummy dish try this recipe. Instead of making ravioli dough, stuff large pasta shells, add sauce and bake in oven for 30 -40 mins. Also, this particular sauce recipe only needs to cook for about 45 mins.

My New Cheese Filling

1 lb Ricotta
¼ c Grated Parmesan
¼ c Grated Gruyere
¼ c Grated Fontina
¼ c Grated Asiago
2 Eggs – beaten
¼ – ½ c Ritz (or any other) Crackers, smashed
1 t Dried Parsley
Salt & Pepper

Spoon onto pasta sheets for ravioli or into large cooked shells.

Elisabetta’s Tomato Sauce
– two big cans of whole peeled tomatoes (Trader Joe’s) – put them in the blender and make a puree
– 1 onion
– 3/4 cloves of garlic
– a couple of spoonfuls of chopped italian parsley
– extra virgin olive oil (about 6/7 table spoons)
– grated parmesan cheese
– salt and pepper
Sautee the chopped onion and garlic in the olive oil, add the tomatoes, salt and pepper. Cook for 10 -15 minutes on medium heat, stirring often. Cover and reduce the heat to low. Cook for 1 -2 hours.
Et voila’. Serve with grated parmesan cheese, not too much, and chopped parsley.

Enchiladas

April 24, 2013May 3, 2015Leave a comment

Kale

April 24, 2013April 24, 2013Leave a comment

There are SO many great uses for Kale. I personally grow it in the backyard so I have an abundance of it all the time, unless my daughter comes home and snips a few leaves 🙂

Kale is not only extremely nutritious, but it also is a great addition to salads, smoothies and as a healthy alternative to chips.

Kale Chips are extremely easy to make and are customizable depending on your taste buds.

Here is my base recipe and it can be altered to fit your needs. I suggest adding anything from cumin to parmesan cheese for a kick.

Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.

Remove the ribs (the center) from the kale and cut into 2 inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Set the timer for 10 minutes and flip the leaves to cook for another 10 minutes. Depending on your preference you can cook them longer if you want an added crunch.

Enjoy!

Caprese

April 19, 2013May 3, 2015Leave a comment

I don’t know about you, but I love a great Caprese!

With my Italian background, I am always on the hunt for the best cheese, olive oil and balsamic vinegar combination. With the assistance of a few resteraunt taste tests, I think I have mastered the perfect Caprese.

The secret ingredient is Burrata Cheese, a creamy cow’s milk cheese that can be found at most grocery stores. I usually pick mine up from Trader Joe’s but I have seen it at other grocery stores as well.

Angie’s Caprese