Wow! Wait until you see what our pint-sized culinary adventurers made during Part 3 of our Kids Cooking Series. As you will notice, these featured recipes are not ones you typically find on the kids menu at a restaurant. Many kids today are exposed to a broader range of cuisines. Maybe it is actually a trend with deep roots, going back to a time when kids were in the kitchen with their families on Sundays, learning from their moms (and dads) and grandmoms. And while Sunday suppers are a less common today, we have the advantage of supermarkets stocked with a wide range of items and restaurants showcasing many global cuisines.
But broadening a child’s palette may not happen overnight because as with any worthwhile experience, it may take the investment of time. When I was in first grade, our class had a two-bites club. Basically it was a contest to encourage students to take two-bites of a new food. As our progress was charted and our exposure to new foods grew, we gained a healthy approach to trying something new. And we also learned to form our own opinions about new foods. So while your kids might have a limited list of favorite foods now, that can change two bites at a time (repeat if necessary).
The specific focus of last Sunday’s Kids Cooking Series class was techniques that take advantage of the versatility of chicken, beef and pork. Each of these recipes relies on some simple fresh ingredients supplemented with some pantry items (no need for any exotic ingredients here). When served with a side salad and loaf of bread you will see that you and your junior chefs can whip up a fabulous dinners for your families in no time.
Chicken Cacciatore
1 tablespoon olive oil
2 boneless, skinless chicken breasts
1 medium onion, diced
1 pepper, diced
2 cloves garlic, chopped
1 cup crushed tomatoes
1 cup rich chicken stock
1 sprig fresh basil
Salt and pepper
Pork, Spinach and White Bean Stew
1 tablespoon olive oil
1 pounds pork loin or tenderloin, cubed
3 garlic cloves, minced
1 package baby spinach
2 teaspoons balsamic vinegar
1 cup canned small white beans, rinsed and drained
1 cup chicken stock
1 sprig fresh rosemary, leaves picked and minced
Salt and pepper
Salisbury Steaks with Mushroom Gravy
1 pound ground beef
1 egg, lightly beaten
½ cup bread crumbs, soaked in a little milk
1-½ teaspoons salt
1 teaspoon onion powder
1 teaspoon ground mustard
¼ teaspoon black pepper
2 tablespoons oil, divided
6 ounces mushrooms, sliced
1 small onions, minced
1 clove garlic
2 tablespoons flour
2 cups beef stock
Salt and pepper
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