12 Food-Related Kids Projects

Recipes

Here are 12 fun, food-related projects you and your children can work on this summer. This will help them further explore their interest in food and cooking. Who knows, your children’s skills and enthusiasm for working with food may be taken to another level.

Children can:

  • begin a food journal by listing favorite foods. Include best food and holiday memories.
  • plan certain meals or menus for a week, then note results in journal.
  • collect favorite recipes and create own cookbook.
  • take a field trip to the farmers market with family.
  • grow radishes, green onions, and/or lettuce.
  • learn new cooking skill, such as how to cream, whip, or knead.
  • find recipes to try from different cookbooks.
  • make a list of proper table etiquette and include in journal.
  • clip coupons from newspapers and magazines.
  • sketch out the grocery store’s layout to help know where items are located.
  • when shopping, compare organic food prices to other food prices. Discuss advantages and disadvantages.
  • try some dishes with a regional or international flavor.

Here I have included a seafood recipe taken from the cookbook, Cooking Around the Country with Kids: USA Regional Recipes and Food Activities by Amy Houts. Her cookbook shows how different cultures in America came to co-exist, yet continue to celebrate their uniqueness through food. This recipe comes from the section on “Cooking in New England“, which describes the region and includes recipes from theĀ  breads, soups and salads (like Manhattan Clam Chowder), main dishes/meats, vegetables and side dishes (such as Boston Baked Beans), and dessert categories.

Shake and Bake Scallops

1 egg
1 pound fresh scallops or 1 pound package frozen scallops, thawed
2/3 cup seasoned bread crumbs
2 tablespoons butter, melted

Preheat oven to 450 degrees F. Butter a 9-by-13-by-2-inch pan. Children can beat egg in a medium-sized bowl. Add scallops and stir until coated with egg. Measure bread crumbs and pour into a gallon-size zip-top plastic bag. Using a slotted spoon, scoop scallops into bag with crumbs. Pour into prepared pan in one layer. Drizzle with butter. Bake for 15 minutes, until lightly browned.

Variation

Peel and chop 1 small onion. Seed, rinse, and chop 1 small green pepper. Rinse and chop 1 rub celery. Saute onion, pepper, and celery in a skillet on medium heat for 5 minutes. After drizzling breaded scallops with butter, top with vegetables. Bake as directed above. Serves 4.

One way to keep children active and interested this summer is through food focused activities. Let this be the start of an engaging summer.

To your health and that of your family,

Lee Jackson, CFCS

http://www.imagesunlimitedpub.com

Books for kids, families, and parenting professionals

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Fall Foods Provide Nutritional Meals for Families

Cooler fall temperatures call for foods to warm you up. Here is a recipe that will make your kitchen smell wonderful, taste great, and

Vegetable Soup for a Crowd

Image by lynn.gardner via Flickr

ward off the chill of the season. You may want to add a fresh green salad and bread, muffins, or whole wheat crackers. You will have a quick and easy nutritional meal for your family.

I always enjoy recipes I can put together without having to run to the store for ingredients. This one will have you using what you have on hand and finding it easy for children and others to put together.

Colorful Fall Stew

2 medium onions, chopped
1/2 cup water
1 28-ounce can chopped tomatoes, with liquid
6 medium potatoes, unpeeled, cut into small cubes
1 large green pepper, seeded and diced
1 large red pepper, seeded and diced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon mixed Italian herbs
1/2 teaspoon salt, optional
1 cup green peas, fresh or frozen

In a large kettle over medium-high heat, add water and chopped onions. Cook until onions are softened. Children can help cut potatoes and peppers into small pieces. Add the vegetables and seasonings, except salt and green peas. Cover and cook for about 20-25 minutes, or until potatoes are tender. Taste to see if the stew needs salt or more seasonings. Or, if family members need to cut down on salt, you can eliminate it. At end of cooking period, add green peas and cook until just heated through.

This recipe retains the goodness of the vegetables and is prepared without any fat. Leftover soup can always be reheated easily for an almost instant nutritious meal.

To your health and that of your family,

Lee Jackson

Food and Family Living Advocate
http://www.imagesunlimitedpub.com

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Cooking at Home – Meal for Four in Less than 25 Minutes

Burrito at Papa Chevo'sImage via Wikipedia

Why go out to eat if you can whip up a tasty meal in less time than it takes to stop for fast food. You may need to add a few ingredients to your grocery list so you have them on hand. Planning is the key.

This is an easy recipe kids will enjoy. Adult may need to do the cooking of the meat, depending on young helper’s age. But children can help prepare vegetables and roll up their finished product.

These burritos use the “other white meat – pork” for the protein. With a skillful blend of vegetables, spices and seasonings, you will have a delicious meal ready to go. Here is the recipe. It is an adaption from the Minnesota Pork Producers Association.

South of the Border Burritos

1 pound lean ground pork
1 small onion, chopped
1 garlic clove, minced
1/4 cup green pepper, thinly sliced
1/2 teaspoon ginger
2 cups coleslaw mix with carrots
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon lemon juice
2 teaspoons honey
1/4 teaspoon cumin
4 (10 inch) whole wheat tortillas, warmed
Garnish with fresh cilantro, chopped

Cook pork in large frypan over medium heat. Break up meat with fork while it cooks. Add onion, garlic, green pepper, and ginger. Cook until vegetables are soft and pork is not longer pink. If there is excess fat, pour it off.

Add coleslaw mix and stir-fry with pork until vegetables are wilted.

In small bowl, combine oil, soy sauce, juice, and honey. Add to fry pan. Cook, stirring gently until all ingredients are heated through and blended.

Spoon burrito mixture evenly onto warm tortillas and roll up. Garnish with chopped cilantro. Makes four servings.

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