Teaching Kids to Cook

My, where did last week go?  And can you believe it is already Tuesday?  What happened to Monday?  With all of the election madness and then two days in bed ill, last week completely ran away from me.  I don’t know how that happens.

Anyways, remember last Monday when I talked about Jamie Oliver and how I believe cooking is a lost art. It is tricky enough to eat healthy, let alone if you don’t know how to cook.  So, I set us out on Jamie Oliver’s challenge to teach 1 kid 10 simple healthy recipes that expose them to cooking.

The dish I am sharing today is a fun one!  It involves measuring and mixing, and depending on the age of the child they could do some cutting as well.  This recipe was actually given to me by my own mom (granted, I wasn’t much of a kid anymore when she gave it to me) but it is a healthy dish that is easy to cook and relatively inexpensive.  So let’s dig in!

Roasted Squash with Quinoa Salad

Adapted from Food&Wine

Serves: 4

Active time: 30 minutes

TOTAL time: 1 hour

INGREDIENTS

2 delicata squash, halved length wise and seeded

2 tbsp extra virgin olive oil, divided

1 cup quinoa

2 tbsp golden raisins

1 tbsp red wine vinegar

1 tsp honey

1 apple finely diced (any variety will do)

1 garlic clove, minced

2 tbsp fresh mint, chopped

2 tbsp fresh parsley, chopped

2 cups spinach, lettuce, or arugula

  1. Preheat oven to 350 degrees.  As oven preheats cut and seed the squash.  Have the child measure 1 tbsp of olive oil into a bowl.  The child can then brush the fleshy side of the squash with oil and sprinkle with salt+pepper. Have the child place the squash flesh side down on a baking sheet.  Place the baking sheet in the oven and roast fro about 45 minutes.
  2. Bring 2 cups of water to a boil.  Ask the child to measure  1 cup of quinoa.  Once boiling, add the quinoa, cover and simmer for about 1o minutes.  After ten minutes, have the child measure the raisins and add them to the quinoa.  If there is still liquid left, cover and continue to cook until no liquid is remaining, otherwise remove from heat.
  3. In a small bowl, have the child measure the vinegar, honey, and oil and whisk together.  Add the quinoa, apple, garlic, mint, and parsley and mix well.  Add the greens and toss.
  4. Have the child fill each squash half with the quinoa mixture and serve topped with feta cheese if desired.

See, an easy peasy dish that adult+kid can cook together!  Be sure to add this one to your recipe book.

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