Cook with your kids, it’s totally worth the mess!
Cooking can be a great way to reinforce subjects being taught at school or introduce new ones. Here are just a few of the skills your kids can learn while cooking:
- Simple math skills – Many recipes can be doubled or halved, which will require math skills such as dividing and multiplying.
- Following directions – Recipes need to be put together in a specific order. This can help show your children the importance of following directions.
- Measuring – Using measuring cups to get the appropriate amounts of ingredients teaches about the importance of careful and accurate measuring.
- Language skills – Reading food labels and recipes can help your children improve their reading skills and learn the meanings of unfamiliar words.
- Nutrition – Use your time together in the kitchen to teach your children the importance of good nutrition. Encourage them to try new fruits, vegetables, and other healthy foods.
Preheat oven to 400’F. Cut 2 boneless, skinless chicken breast halves into 6 equal pieces. In a medium bowl, combine 1 Tbsp olive oil, juice from ½ lemon, 2 Tbsp barbecue sauce, and salt and pepper to taste, then toss with chicken until coated. Marinate for 15 minutes, then bake on a cookie sheet for 15 minutes, turning chicken once at 7 minutes. After the chicken is cooked, spear each piece with a bamboo skewer or lollipop stick (found at crafts stores). Make a dip mixing ¼ fat-free ranch dressing with ¼ tsp chili powder. Enjoy!
Irish Parsnip and Apple Soup
by Chef Jim Coleman
- 1 tablespoon butter
- 1 pound parsnips, thinly sliced
- 1 pound apples, peeled/cored/sliced
- 1 leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
- 1 chopped onion
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cardamom seeds
- 1 large crushed garlic clove
- 2-½ to 3 cups chicken broth
- 1 cup apple cider or juice
- ½ cup cream
- Salt and pepper
- chopped chives
1. Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions.
2. Sauté for 2 to 3 minutes. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
3. Add the stock. Cover and simmer gently for 20 to 30 minutes, or until the parsnips are quite soft.
4. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.
5. Serve garnished with chopped chives.
- 1 pound extra lean ground beef or turkey
- 1 small onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (16 ounces) kidney beans, undrained
- 1 packet (1.25 ounces) of mild chili seasoning mix
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon brown sugar, packed
In a large saucepan over medium-high heat, brown meat until no longer pink. Add onions and continue cooking until softened, 2-3 minutes. Drain juices. Add the remaining ingredients and stir well to mix. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add water or beef broth if a thinner chili is desired. Serve with warmed or toasted whole wheat bread.
Caribbean Honey-Spriced Chicken with Mango
- 1/4 cup – honey
- 1/4 cup – fresh lemon juice
- 2 teaspoons – freshly grated lemon peel
- 1 – ripe mango, peeled and diced
- 1 small – onion, peeled and quartered
- 2 – fresh jalapeno peppers, halved and seeded
- 2 teaspoons – paprika
- 2 teaspoons – vegetable oil
- 1-1/2 teaspoons – garlic salt
- 1/2 teaspoon – ground cinnamon
- 1/2 teaspoon – freshly ground black pepper
- 1/2 teaspoon – ground allspice
- 4 – boneless, skinless chicken breast halves
- 1 Tablespoon – vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375Â°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Prep time: 10 minutes
- 2 small red apples
- 2 tbsp. lemon juice
- 2 tsp. sugar
- 2 pinches of cinnamon
- knife (you’ll need help from your adult assistant)
- blender or food processor
- measuring spoons
- serving bowls
- Peel the apples and cut them into small pieces. Throw out the core.
- Place cut apples in water and cook till soft.
- Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth.
- Pour the mixture into two small bowls and stir in the sugar and cinnamon.
- Enjoy your awesome applesauce!
Serving size: 1 bowl (half the recipe)
Honey-Sriracha Grilled Chicken Thighs
- 6) Tbsp. Sriracha sauce
- 2) Tbsp. Honey
- 8) bone-in chicken thighs, skinned
- 2) Tbsp. Fresh lime juice
- 2) Tbsp. Chopped fresh cilantro
- Whisk together 2 Tbsp. Of the sriracha sauce and honey; set aside. Place chicken in a resealable plastic bag; add remaining sriracha sauce and lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.
- Grill chicken on greased rack of a covered gas or charcoal grill directly over medium heat 30 to 35 minutes or until done. (170F), turning 3or 4 times.
- Transfer chicken to a platter; brush with sriracha honey mixture. Cover; let stand 5 minutes. Top with cilantro. Makes 4 servings.
Kody O’Bear’s Pumpkin Pie Pudding
- 1) 15 oz can Pumpkin
- 1) Cup powdered Sugar
- 1) 8 oz cream cheese…soften to room temperature
- 1) teaspoon ginger
- 1) teaspoon cinnamon
- 1) teaspoon vanilla
- 1) teaspoon nutmeg
- 2) tablespoons cool whip, regular or light
Beat with mixer until smooth then put into pie dish and put in refrigerator for at least 1 hour to firm.
Remove and top with cool whip. Add graham cookies or celery to side if desired.
No Bake Oatmeal & Banana Muffins
- 1/2 cup. Shredded Coconut
- 1 1/2 cup. Instant Oatmeal
- 1/3 cup. Strawberry Preserves
- 1 Sliced Ripe Banana
- 1/3 cup. Raisins
- 1/2 Tablespoon. Almond Butter
- Sliced Strawberries
Mash the banana in a bowl with a spoon or fork, Add the shredded coconut, strawberry preserves, instant oatmeal and raisins. Mix and set aside. Using a non-stick spray, spray muffin tins. Scoop oatmeal-banana mixture into each muffin tin. Fill the muffin tins to the top with the mixture. Using a spoon, place a dollop of the almond butter on top of each muffin. Garnish each muffin with a sliced of strawberry. they are best if you refrigerate overnight but they will be ready after 2 hours as well.
Submitted by Ronnie Burkle, Corporate Chef, SoDel Concepts of Southern Delaware.