Girls and boys sit in the Kirkwood Culinary Kitchen of the NewBo Market during a Young Chef's Academy event on Sunday, October 28, 2012. All of the recipes the children make come from the White House, some with slight alterations. (Kyle Grillot/The Gazette-KCRG)

CEDAR RAPIDS — At 10 years old, Emma Cavanagh isn’t old enough to vote in Tuesday’s election, but she and 15 other budding chefs learned Oct. 28 that you are never too young to eat, and cook, healthy meals.

Cavanagh was one of the young cooks who participated in the first Young Chef’s Academy at the Kirkwood Culinary Kitchen at NewBo City Market. The class, taught by Cyndie Birchansky, featured recipes from the White House kitchen developed through the HealthierUS School Challenge.

“If we give (our kids) opportunities to eat healthy foods, to make healthy food choices, they will,” Birchansky says.

Nathan Freesmeier, for one, willingly gobbled down the cauliflower mac and cheese.

“When I first heard it was going to be made with cauliflower, I was like ‘No thanks,’” the 10-year-old from Cedar Rapids says.

Then he tried it.

“It’s really good,” Nathan says. “I’m going to make it for my family, but I won’t tell them about the cauliflower until after they eat it.”

In addition to the cauliflower mac and cheese, Birchansky demonstrated two other White House kitchen recipes: warm baked apples and fruit and oatmeal bars.

Under the instruction of Cyndie Birchansky (left), Leah Dillon, 9, of Cedar Rapids peels and apple during a Young Chef's Academy event in the Kirkwood Culinary Kitchen of the NewBo Market on Sunday, October 28, 2012. (Kyle Grillot/The Gazette-KCRG)

The students took turns behind the counter helping Birchansky peel apples, stir melted cheese and pour honey.

“If you take an interest in cooking now, you can have so much fun in the kitchen,” Birchansky says. “Instead of ‘What’s for dinner, Mom?’ it’s ‘What can I help you make?’”

Madeleine Roberts-Ganim of Iowa City is ready to put her knew skills to work.

“I love to eat food and I think it would be good to actually learn how to cook instead of eating what other people make,” says Madeleine, 11. “I like what (Birchansky) says about substituting cauliflower for mashed potatoes.

“Mashed potatoes are not always the healthiest thing, but cauliflower is, so I’m excited to try it.”

Kirkwood’s newest teaching facility will offer a wide range of culinary classes for kids and adults.

With 1,500 square feet of teaching space, the Kirkwood Culinary Kitchen features a teaching station and four learning stations. The teaching station doubles as a demonstration island, with tall chairs around three sides allowing students to sit around it.

A large TV screen above the island allows the instructor to zoom in on the counter and stovetops to ensure students see the techniques and skills being taught.

“Cooking with kids helps them develop an interest in the food they put in their bodies,” Birchansky says.

“Families are so busy today that there aren’t as many sit-down meals. If you give your kids the tools and knowledge about good nutrition, they’ll make the right decisions.”

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Kirkwood Culinary Kitchen at NewBo City Market: To view a list of culinary classes and to register for them, visit www.kirkwood.edu/newbo.

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Cauliflower Mac and Cheese during a Young Chef's Academy event in the Kirkwood Culinary Kitchen of the NewBo Market on Sunday, October 28, 2012. (Kyle Grillot/The Gazette-KCRG)

CAULIFLOWER MAC AND CHEESE

Serves 4

• 1 pound penne (wheat)
• 1 cup milk (2 percent or skim)
• 1 pound shredded cheddar cheese
• ½ head cauliflower florets
• ¼ cup Parmesan cheese
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Bring salted water to a boil and cook the pasta until al dente. In the meantime, cook the cauliflower until soft and transfer in a blender to puree.

In a medium sized pan, transfer the pasta and pour the cauliflower puree in. Add the milk, cheese and season to taste.

Sprinkle chopped parsley on top. Serve immediately.

Source: The White House kitchen

Ellen Houtz of Cedar Rapids fills peeled apples with dried fruits and honey during a Young Chef's Academy event in the Kirkwood Culinary Kitchen of the NewBo Market on Sunday, October 28, 2012. (Kyle Grillot/The Gazette-KCRG)

WARM BAKED APPLES with DRIED CHERRIES, RAISINS AND BLUEBERRIES

Serves 6

• 6 golden delicious or Granny Smith apples
• 3 tablespoons frozen orange juice concentrate
• 1 cup dried cherries, blueberries and raisins
• ½ cup light brown sugar
• 6 teaspoons honey
• 2 tablespoons safflower or canola oil

Brush 6 cupcake molds with the oil to prevent sticking.

Use a melon baller to scoop the stem and the core of each apple, poke a few holes into the top of the apple with a fork to prevent the heat from splitting them, then place into cupcake molds.

Place a half tablespoon of orange juice concentrate into the center of each apple. Fill with fried fruits and sprinkle brown sugar over the tops.

Drizzle with honey and bake at 300 degrees for 30 minutes, or until the apple is soft.

Serve warm.

Source: The White House kitchen

Fruit and oatmeal bar during a Young Chef's Academy event in the Kirkwood Culinary Kitchen of the NewBo Market on Sunday, October 28, 2012. (Kyle Grillot/The Gazette-KCRG)

FRUIT AND OATMEAL BARS

• 6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan
• 2 cups quick oats
• ½ cup mixed seeds, such as pumpkin, sunflower and sesame
• ½ cup honey
• 1/3 cup dark brown sugar
• 1/3 cup maple syrup
• Pinch of salt
• 1 ½ cups mixed dried fruit such as raisins, cherries, apricots, papaya, pineapple and cranberries; at least three kinds cut into small, dime-sized pieces
• 1 teaspoon ground cardamom or cinnamon

Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper or foil, letting a few inches dangle over side of pan. Brush with oil.

Spread oats and seeds on another baking pan and toast in the oven until golden and fragrant, 6 to 8 minutes, shaking pan once.

In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot.

In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot mixture over and stir until well combined.

While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.

Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars.

Source: The White House kitchen