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Our goal is to make your cooking easier, which will
promote independent living and a healthy lifestyle.
Low Vision Chef put together a line of kitchenware in bold colors with tactile cues, we sell these utensils here to help you adapt in the kitchen with your loss of vision.
To keep cooking we use bright color, lighting, offset color, unique and broad head tools, along with our color combinations which act as a vision aid to the visually impaired cook.
Low Vision Chef is a Partner in Food Education Skills at “Guild for the Blind” in Chicago:
All LowVisionChef products are available for purchase at the Guild Product Center.
Frequent Participant in S&H food seminars at Hadley School for the Blind.
Products also available and approved by:
Eye Can See Clearly, Skokie, IL,
Horizons for the Blind, Crystal Lake, IL
Web-Sites & Resources
Low Vision Chef
Hadley School for the Blind
Web Seminars –“Kids in the Kitchen
DUMP CAKE (Easy Starter Recipes)
Dump Cake is a beginning baking recipe for kids. It's incredibly easy with no mixing involved.
Canned fruits are dumped into a baking pan, topped with cake mix, butter, and nuts and then baked. The result is something in between a cake and a cobbler, and amazingly delicious. Adults will also love this recipe.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
• 1 (20 ounces) can crushed pineapple, un-drained
• 1 (21 ounces) can prepared fruit pie filling, cherry
• 1 (18.25 ounces) box yellow cake mix
• 2 sticks of butter or margarine, each cut into 12 slices
• 1/4 cup chopped nuts (your choice - optional)
Preparation: Preheat oven to 350F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump un-drained pineapple in baking dish or pan and spread it out evenly. Using a spoon, dump “globs” of cherry pie filling evenly on top of the pineapple.
Sprinkle the yellow cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you're using them.
Bake for 1 hour. Serve warm or chilled.
Top with Ice cream or Whipped Cream
Fun Kid Veggie Plate
1-Jicama, large peeled & sliced or turnip
3- 5 Ribs of Celery
8- Green Olives 8 each
2- Small Cucumbers, sliced diagonal
2- Red peppers julienne strips
Other vegetables of choice
1 hour or more before making the plates, wash celery then take a vegetable peeler and slice vertical strips of celery the full length of the stalks making strips that will curl when put into cold water, resembling long curls of hair. Use the same technique with the carrots. Hold in the refrigerator for use later.
Peel a jicama and slice a ¼ inch to ½ inch round to use as the face of the girl or boy.
Next take one green olive per plate and cut in half placing it in position as the eyes.
Now take a carrot end about 1 inch long and cut in half down the center and place it as the nose in the center narrow end pointing downward.
Then place two small 1 inch julienne strips of red pepper arching up and one arching down coming together on the ends, these are the lips. Note you could use grape tomato quarters if you choose for the lips also.
Then place a strip or line of shingled cucumbers around the neck as a necklace.
Add the curled carrots and celery as hair around the top of the plate.
Decorate now as you choose with additional vegetables.
Eat up with dip or plain.
Salad Dressing or Dip
For this recipe, remember things always increase in flavor or intensify over time and a great CHEF always tastes to test flavor.
Mayo - 1/2 cup
Sour Cream; 1/2 cup
Sugar/Sweetener to taste; about 1/2 tsp.
Salt to taste; about 1/2 tsp.
Fresh Ground Pepper to taste; about 1/2 tsp.
1/2 tsp. garlic powder or 1 clove minced garlic
1/2 tsp. onion powder or 1 T. minced onion
Combine all ingredients in a bowl. Stir and chill.
To make other variations;
For Dill dip: add fresh or dry dill.
For something spicier: Chili Powder, Cumin, Lime and Cilantro will make a unique dip.
Adding chives will make a nice chip dip or veggie dip.
Use this base to create any dip. Minced garlic, fresh or garlic powder and taste will vary a little.
Minced onion or onion powder, again taste will change a little.
“Learning-Easy Cook Recipe”
"Queso" is cheese in Spanish.
Quesadilla is a toasted tortilla with melted cheese inside.
But in addition to cheese, you can put practically anything in a quesadilla.
Have the students cut up a variety of vegetables, cheeses and assorted meats ready to toast up and make each Quesadilla individualized to their liking.
For toasting - “Flat top grills or electric grill, even a George Foreman works nice for these cheesy treats”.
When done top with healthy salsa, vegetables and toppings to accompany.
• Prep time: 5 minutes
• Cook time: 5 minutes (preheated George foreman 2 minutes).
• Large flour tortillas
• Grated cheese – of your choice mild - sharp cheddar or Monterrey Jack
• Olive oil for brushing grill
Optional Vegetables and topping selection:
• Sliced mushrooms
• Green onions
• Black olives, sliced
• Fresh tomatoes, diced
• Pre-Cooked; Chicken pieces, shredded beef, taco meat, or cooked steak strips
• Lettuce - cider vinegar
• Salsa or pico of choice
• Cilantro leaves
• Shredded cheese of choice
1 Heat a large pan or grill to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a brush.
Give each child a flour tortilla folded in half, so that the surface they are filling is what they have available.
Have them put chosen ingredients on that half, spread thinly in the center of the tortilla leaving one inch on the outer edge to seal the tortilla.
Then pick up the folded tortilla and fold the underneath half up over the top to cover the meat veggies and cheese.
Place the filled tortilla in the pan/grill and cook until you smell it or it becomes golden and gets air pockets in the tortilla.
Turn and cook the other side, cheese will melt and meat will get hot.
Cut in thirds or half to make small triangles.
Remove from heat and top with vegetables of choice
Top with salsa, pico sour cream, olives, lettuce or items you prefer.
You may consider some sea salt and cider vinegar sprinkled on the top of your lettuce veggie mix. Enjoy,
No Cookie Cutter Cookie Recipe’s
Polar Bear Cookies
Time; 2 hours 20 minutes
1 cup sugar,
1 cup butter, softened
21/4 cups all-purpose or unbleached flour
1 teaspoon cinnamon
Powdered sugar for dusting
1 tablespoon miniature semisweet chocolate chips for
eyes on bears- 96 chips.
48 red cinnamon candies for nose on bear.
1. In large bowl, combine sugar and butter, beat until light and fluffy.
2. Add egg and beat well.
3. Lightly spoon flour into measuring cup and level off with a flat spatula or scraper, do not press or pack flour.
4. Add flour and cinnamon; to cream mixture and blend well.
5. Cover dough with plastic wrap; refrigerate 1 hour for easier handling.
Pre-heat oven to 350° degrees
A. For each cookie, shape 2/3 dough mixture into l-inch balls; place 2 inches apart on ungreased cookie sheets.
B. Then make (for each cookie or bear face) 3 – 1/3 inch round balls.
C. Place 2 of the 1/3 inch balls as ears at the top left and right (one at between 10 & 11 o’clock and one at 1 & 2 o’clock) touching the 1 inch ball flatten slightly.
D. Place the third 1/3 inch ball in the center of the 1 inch ball as the snout or nose, flatten slightly.
Bake at 350°F 11 to 15 minutes or until firm.
Remove from oven and lightly sprinkle with powdered sugar.
Then Press 2 chocolate chips into each cookie for eyes and 1 cinnamon candy for nose. In the middle of the snout for a nose.