Page 25 - AK Parent Sum20
P. 25

  Cooking Tasks at Every Age
Here are some suggestions to help get your kids – from toddler to teen – excited about the kitchen:
For the little ones, consider incorporating baby-friendly kitchen utensils into playtime. Try modeling common cooking activities – for example, use a wooden spoon and plastic bowl and pretend to stir ingredients. While at the store or unloading groceries, identify the names and colors of foods.
Preschoolers can be great little helpers on simple tasks. They can help wash fruits and vegetables
in the sink, tear lettuce for salad, measure dry/wet ingredients, knead dough, stir muffin or pancake batters, decorate cookies, and add toppings to a pizza. Taste foods together and discuss textures and flavors.
Help your child read and follow simple recipes; slice or cut food with a butter knife; measure and assemble prepared ingredients; and operate a toaster, microwave and can opener. Discuss kitchen math, proper sanitary practices, and how to plan a meal for the whole family, by having them follow an easy recipe or help come up with a grocery list. Some recipes
to try: smoothies, yogurt parfaits, trail mix, guacamole, quesadillas, tortilla wraps and green salads with dressing.
Kids can be responsible for preparing portions of a meal; selecting recipes and making
a grocery list; safely handling
raw meat, poultry and fish; and baking in the oven. Talk about how to plan meals and avoid cross- contamination. Some recipes to try: pasta and tomato sauce, chili, tacos, meatballs, turkey meatloaf, omelets, muffins, cupcakes and cookies.
Kids that can follow kitchen safety rules may be able to tackle more complicated recipes.
 No-bake frozen yogurt berry granola treats
• 4 Tbs peanut butter
• 4 Tbs honey
• 2 cups granola
• 2 1/2 cups Greek yogurt,
any flavor
• 1/2 cup berries or dark
chocolate chunks for garnish • Mint for garnish, optional
Heat peanut butter and honey in the microwave for 30 seconds, or until melted. Pour into a medium sized bowl and stir to combine with granola. Divide mixture evenly into 12 lined muffin cups. Press firmly to the bottom. Top each cup with yogurt, divided evenly. Garnish with toppings of choice. Cover tightly with foil and freeze for at least two hours. Keep frozen and thaw for a few minutes before eating.
 Recipe adapted from
• 2 zucchinis, cut into
3-inch pieces
• 1 cup panko bread-
• 1/2 cup grated Par-
mesan cheese
• 1 Tbs garlic powder • 1 Tbs dried basil
• 1 tsp salt
• 1 tsp pepper
• 2 eggs
• 1 cup plain Greek
• 1 Tbs lemon juice • 2 Tbs fresh chives • 1/4 tsp salt
• 1/4 tsp pepper
Preheat the oven to 425 degrees. Cut zucchini into 3-inch pieces. In
a large bowl combine panko breadcrumbs, Parmesan, garlic powder,
basil, salt and pepper. Whisk eggs in a shallow bowl. Dip zucchini in
eggs, coating evenly, and then toss in bread crumb mixture. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway. While fries are baking, combine all dip ingredients in a small bowl and set aside in the refrigerator. Dip and enjoy!
Recipe adapted from
• 8 large eggs
• 1/2 cup whole milk
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/3 cup grated Parmesan cheese • 1 cup fillings of choice: diced ham,
mushrooms, broccoli, bell peppers, onions, spinach, olives, parsley, tomato, etc.
Preheat the oven to 375 degrees. Spray two mini muffin tins (each with 24 cups) with nonstick spray. Whisk eggs, milk, pepper and salt in a large bowl. Stir in cheese and desired fillings. Fill muffin cups about 3⁄4 full with the egg mixture. This will allow some room for frittatas to puff up. Bake for 8-10 minutes or until the egg puffs up. Use a rubber spatula to loosen and remove the frittatas from the muffin cups.
Recipe adapted from Food Network.
Zucchini fries
Mini egg frittatas
summer 2020 alaska parent 25

   23   24   25   26   27