Kids Can Cook: Recipes for cooped up students!
With many students home during this pandemic, I think it is the perfect time for parents or other caretakers to teach them a valuable life skill, especially when we are asked to stay away from restaurants. Teach the kids to cook!
When you walk through these recipes with the kids teach them about math, converting measurements from teaspoons to tablespoons or ounces to cups. Or, bring nutrition curriculum into play by understanding the importance of eating a balanced plate with My Plate. If you are looking for more fruit and vegetable-forward recipes, check out Have A Plant. I am a Fruit and Vegetable Ambassador in Action, and as an advocate for eating in-season food, this is a great time to explore what’s in season and how to cook with it.
Mix up the fillings for the frittatas with whatever you have in the pantry or refrigerator. Maybe you have deli ham, leftover sausage, or shredded cheese.
Pizza Popcorn
Ingredients:
4 tablespoons unsalted butter, at room temperature
1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil
2 tablespoons grated Parmigiano-Reggiano
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
Directions:
In a food processor, puree the butter, tomatoes, and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano, and salt. Toss to coat, and then serve.
Serves 6.
Mini Frittatas
Ingredients:
6 oz. baby spinach, washed
5 cremini mushrooms
1 tablespoon olive oil
2 teaspoons minced garlic
Nonstick cooking spray
8 large eggs
1/2 cup whole milk
salt and pepper
Procedure:
Preheat oven to 375°F. In a medium frying pan, sauté the baby spinach with 1 teaspoon of olive oil until wilted. Season with salt and remove from the pan. Meanwhile, gently wipe the dirt off the mushrooms and dice. Sauté the mushrooms in the medium frying pan using the remaining 2 teaspoons of olive oil and minced garlic. Wait to season with salt until completely cooked and slightly caramelized. Remove from the pan and combine the mushrooms and spinach.
Spray mini muffin tins with cooking spray. Beat together the eggs, milk, salt, pepper, and spinach and mushroom mix. Evenly divide the mixture, filling each cup to the top. Bake for 8 to 10 minutes.
Serves 24.
