Aqiva Treats for Tots (or wow, I actually won a cooking contest!)

Okay, anyone who knows me knows that I'm about as useful in the kitchen as a golf club is in a basketball court. My cooking skills are limited to boiling, frying, and microwaving. Let's just say I'd rather reflash a PSP (Playstation Portable) or code raw html than gut fish.

So when I was told that the Aqiva Treats for Tots event last August 26 required all the attendees to participate in a cook-off, I was aghast. Luckily, we were randomly divided into groups of five. I somehow found myself in a team with Pehpot (with me on the photo above, thanks to Tatak Digitista) on board. I was certain she's a way better cook than I can ever hope to be.

Culinary expert Chef Carina Guevarra shared two healthy recipes that are perfect for kids --Super Heathy Kiddie Spaghetti and Chicken Fingers. All the teams were going to cook the two dishes and the team with the best-tasting version would win prizes. The spaghetti sauce was made with spinach, broccoli, and peas that are all pureed in a blender and then mixed with ground chicken and tomato paste. Meanwhile, the chicken fingers are baked and not fried, prepared with natural spices.

After we cooked the dishes, we put them on a long table for judging by Chef Carina. I really wasn't expecting anything because we made a lot of mistakes with the spaghetti sauce and for the latter part I felt we were just adding and adding tomato paste until the sauce turned reddish. But lo and behold, when Chef Carina tasted our team's plate her face lit up and she actually said "Mmmm...". To make a long story short, our team won the cook-off.

It was an unexpected victory but I was just glad we won. :P

I got to take home some spaghetti and chicken fingers from the cook-off which I in turn fed my kids for merienda that same day. They hated the spaghetti... BUT they totally loved the chicken fingers! And so I will share that kid-approved recipe with you:

Chicken Fingers

1 tbsp dijon mustard

2 tbsp light mayo

1/4 tsp garlic powder

1/2 kilo white chicken meat (deboned, skinless, and cut into 1-inch strips)

1 1/2 tsp canola oil

1/2 cup crushed whole wheat crackers

1/4 cup walnuts, toasted and finely chopped

2 tbsp grated parmesan cheese

salt & pepper to taste

cooking spray

Dipping Sauce:

3 tbsp light mayo

2 tbsp grainy mustard

2 tbsp honey

1 tbsp dijon mustard

1 tsp fresh lemon juice

salt & pepper

1. Preheat oven to 425°F.
2. Combine mustard, mayo, and garlic powder. Add chicken fingers, coat well and set aside.
3. Pour oil in a non-stick pan and heat over low heat. Add crackers and toast for 3-4 mins. until golden brown. Transfer to shallow dish. Add walnuts, parmesan, and seasoning.
4. Set wire rack over large baking sheet. Spray lightly with cooking spray and brush gently with some oil.
5. Dredge chicken in crumb mixture and arrange on rack. Spray lightly with cooking spray and bake for 10-12 mins. until cooked through.
6. While cooking combine all ingredients for dipping sauce. Serve with chicken fingers.
   
   

For winning the cook-off, my team mates and I each got to take home goodies from Healthy Options. :D

Aqiva is a nutrient-enriched milk supplement from Wyeth formulated for children 4 years and older. I think it's perfect for my first grader who's 6 years old. She brings her own lunch to school everyday and sometimes she comes home with her food barely touched. I can't police how much she eats in school and so I feel that we need a back-up plan to ensure that she's getting enough nourishment. Anyhow, I'm currently in the process of letting her try Aqiva and I will post a full product review soon.

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