MY KITCHEN Outreach Cookbook…and a sneak-peek recipe!


It’s amazing what you can accomplish when you give up sleep!


The MY KITCHEN Cookbook & Class Syllabus is now published and available for purchase. 100% of sales goes to the outreach program, and for every book you purchase, we can provide two, for free, to our students.

The cook book includes the lessons and recipes that we teach in our six-class course, as well as some great dishes that the kids created themselves!

Huge THANK YOU to Amy J Roloff for the amazing Foreword, and to all of our heroes at Sparks of Hope, My Father’s House, A Community Shelter, Inc., Impact NW, and The Father’s Heart Street Ministry, and North Creek – The Coffee Church for giving us the opportunity to do what we love!

You can order your copies at our secure website, here!

Thanks and please share!

-Chef Perry

PS – Makes great Christmas presents! :)

Sneak-Peek Recipe…

egg_salad_appetizerPepperoni Egg Salad Appetizer

How to read and write a recipe is a major focus of our MY KITCHEN Outreach Program, Each class, we encourage our students to take the basic recipe we give them and, using ingredients from our “pantry table” create their own unique version of that dish.

This was one of my personal favorites, that one of the girls in class created, and one we used for the class final, where we prepare and serve a five-course dinner for parents and case-managers.

This is an amazing appetizer!

2 hard-boiled eggs, chopped (see our recipe: “How to cook Perfect Boiled Eggs!”)
2 ½ tsp. yellow mustard
2 ½ Tbsp. Mayonnaise
pinch each: salt & pepper
2 ½ tsp. sweet pickle relish
2 oz. pepperoni, chopped
1 Tbsp. fresh parsley, chopped
Black olive slices
Combine eggs, mustard, mayo, salt & pepper, relish, and pepperoni, and mix until smooth.

Refrigerate, covered, at least two hours (overnight is best).

Spoon 1 Tbsp. of egg mixture onto each cracker, top with 2 olive slices, and sprinkle with fresh chopped parsley.

Serve immediately.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.



Brussels Sprouts with Bacon & Shallots


What a great class this week! We took the youth to the local Fred Meyer (They’ve been amazingly generous with our program, so we like to reciprocate whenever possible!) and cruised the aisles talking about how to shop, fresh vs. not fresh, checking labels, how to stretch your budget and still eat real food, etc.

Then, to REALLY get them out of the box, we gathered up all of the ingredients for braised Brussels sprouts with Bacon (recipe below), and then went back to the kitchen to learn how to cook these always popular (ha ha) little cabbages!aPost - Copy

THEY LOVED ‘EM! (Even Mark, our fearless leader from Impact NW who was…dubious, to say the least! LOL)

Next class is the appreciation dinner, where the kids will prep, cook, and serve a 5-course gourmet dinner for the Impact NW staff, their own foster parents, and other VIPs!

Thank you!

Chef Perry

Brussels Sprouts with Bacon & Shallots1½ lbs. Brussels sprouts
½ lb smoked bacon
1/4 cup shallots, diced
1 cup chicken stock
2 Tbsp butter
Kosher salt to tasteTrim the stems off the Brussels sprouts, then slice a small “X” in the stem end, about 1/2 inch deep.Dice the bacon and add to a cold sauté pan along with the diced shallots.
Heat slowly over medium-low heat, stirring frequently, until the fat starts to render and the meat turns golden brown and crispy but not burnt.Add the Brussels sprouts and sauté over medium-high heat for a few minutes, or until they’re slightly browned.
This caramelization will add a lot of flavor to the recipe.Add the stock, bring to a boil, then lower to a simmer and cook until the liquid is reduced by about half (5 to 10 minutes), stirring occasionally.
Stir in the butter, season with Kosher salt and serve right away!

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.



All about Omelets

om·e·let – noun: omelet; plural noun: omelets; noun: omelet; plural noun: omelets

A dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over.


French omelet, earlier, from lemele ‘knife blade’, from Latin lamella. The association with ‘knife blade’ is probably because of the thin flat shape of an omelet.


The fluffy omelet is a refined version of an ancient food. According to Alan Davidson, the French word omelet came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris in 1393.

According to the founding legend of the annual giant Easter omelet of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelet for his army the next day.

Simple French omelet

A beautiful omelet prepared by one of our MY KITCHEN students!


The French omelet is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelet is often flavored with tomato and finely chopped herbs (often fine herbs or tarragon, chervil, parsley and chives) or chopped onions. French omelets are also removed from the pan in a manner different from an American omelet. They can be rolled out in a trifold design or just simply slide out of the pan directly into a plate and when made correctly have little to no color to them.

American style omelets are different from a French style in that it is placed in the pan and left until the eggs have cooked through. It will have a nice golden brown crust. The filling is placed into the middle of the omelet towards the end of the end of the cooking process. It is then folded in half and served.

The American omelet/Folded Omelet is definitely a simpler method than the French. It is cooked in a sauté pan with out stirring. The filling is is placed on the eggs just before it is finished. Fold it in half and slid it onto a plate.

A frittata is a kind of open-faced Italian omelet that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.

And, of course there’s Chef Perry’s favorite: Hangtown fry, containing bacon and breaded oysters, is an unusual omelet that originated in Placerville, California during the gold rush.


On March 19, 1994, the largest omelet (1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but it was subsequently overtaken by an omelet made by the Lung Association in Brockville, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes (6,503.6 lbs.). (From Wikipedia, the free encyclopedia)

Ham and Cheese Omelet

Chef Chris’s Basic Filled Omelet

Omelets are one of my favorite meals. It was one of my first adventures in cooking. My father would cook them on Saturday mornings while us kids were watching cartoons. When I was older he taught me to cook a classic filled omelet. Now I am passing this tradition to my children. While now days I add things like sauteed onions, peppers and mushrooms. The basics are still the same.

Active Time: 5min.                                                        Total Time: 15min.

  • 2 eggs
  • 1 tbsp. milk or cream
  • 1 tsp. butter
  • 1-2oz. your favorite cheese
  • 1-2oz. Ham
  • Salt & black pepper

Mise en Place

Grate the cheese. Dice the ham. Crack eggs into a small mixing bowl.


Melt butter in a sauté pan over medium heat. Whisk the eggs together with the milk/cream (the milk will help the eggs be a little fluffy) and a pinch each of salt and pepper.

Add the ham and the cheese (reserve a pinch or two of cheese for plating) once when the bottom is firm but still runny on the top.

When the eggs are cooked through use a spatula to gently fold omelet in half and slide onto a warm plate. Sprinkle the remaining cheese on top.

Serve with a side of fruit and toast or toasted bagel.