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.
Chicken Lollipops
Serves 4
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
Serves 6
Ingredients
- 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
Directions
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.
Pumpkin Chili
- 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
Directions
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 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Awesome Applesauce
Prep time: 10 minutes
Ingredients:
- 2 small red apples
- 2 tbsp. lemon juice
- 2 tsp. sugar
- 2 pinches of cinnamon
Utensils:
- knife (you’ll need help from your adult assistant)
- blender or food processor
- measuring spoons
- serving bowls
Directions:
- 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!
Serves: 2
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.