March Break? Mom's Cooking Camp!

March 07, 2010

There are loads of reasons to cook with your kids:

It teaches math skills through measurement

 It teaches science skills through chemical and heat reactions

 It teaches art through platter design

 It teaches kids how to nourish themselves.

But best of all…

It kills time during March break. 

Oh sure, there may be a mess to clean up but that’s what the dishwasher is for. Way easier to throw everything in there than to haul out the mop and clean the paint splatters off the ceiling and out of the carpet. Plus, this project is edible so you won’t have to clear a spot off the mantle or fridge for some crazy bit of "art".  Here are a few ideas that have short term and long lasting benefits:

1.       Make mommy breakfast in bed day. Make a menu the night before and lay out the cups/bowls and trays. Cut up oranges and prep blueberries, yogurt, toast, cereal.  Let them “sneak” your cereal to you. Oh ya, you will wake up and you will pay for it with a mess but you will get an extra 20 minutes in bed with your book. (or your blackberry!)

2.       Apple crumble for dessert.  A great afternoon activity mixing oats and sugar, nuts and butter together (who cares if they eat it raw as a snack?) If you have an apple peeler, slicer, use it! This tool is better than play doh. If you can’t  be bothered, use frozen fruit, it all comes out the same.

3.       Snack factory lunch. If you don’t have one of these little sandwich presses, you really should. It is a no fuss kind of way to make grilled cheese and grilled anything else in a flash.  I add a spoonful of mango chutney to my old cheddar version and it is out of this world!  Any kid over 4 can learn to load it up and close the lid.  Caution: they will burn themselves at least once which is good, because they’ll learn. Better that they learn with you than later.  Once they have the hang of it, this is their own little after school snacking event that they will share with their friends right through high school.

4.       When you really have to get out, take them to a cheese store.  It is a free way to get them a little sample of snacks and sneak in a little learnin’. Just ask the cheese guy a lot of questions, he will answer them and hand out sample.  Truly a great way to expand that kiddie palate.

5.       My fav…risotto night.  The recipe is attached but you know risotto is actually fool proof as long as you have a step stool for a small but keen, slave laborer. The only trick is to have a tasty stock warming next to your rice pot and some cooked food to stir in at the end.  Any child can add a ladle full of broth to the pot and stir until it is absorbed.

Rainy Day Risotto

Recipe By     : Theresa Albert, DHN, RNCP

Serving Size  : 6 as a side dish     Preparation Time 30-40 minutes

3  green onions, chopped

2  tbsp   butter -- divided

1 cup  uncooked  short grain rice (works well with either brown or white)

1/3  cup dry white wine

 2 cups chicken broth

 3   cups water

1/4  cup  grated Parmesan cheese

Salt and ground white pepper -- to taste

 1/4   cup half and half cream

 

Cook green onion until soft in 1 tablespoon of butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes. Warm broth with water in a 2nd pot over medium heat.

Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.

Continue stirring and adding remaining broth and water scoops at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in cheese, salt, pepper, cream and remaining tablespoon of butter. Stir until mixture is creamy about 2 minutes.

Note: to make this a meal, simply stir in cooked shrimp or chicken and some green peas.
 

Simple, Steamy Swiss Chard

March 04, 2010

I can’t tell you how much I love Swiss Chard. If I go for more than 24 hours my body starts to imagine things, driving me in their direction. Seriously, their plump, dark countenance infiltrates my thoughts. The deep red rib and bright pink veins emblazon themselves in my mind’s eye. I can feel the waxy firm texture on my fingertips, their cold crispness giving just a little with pressure.

It is important to be gentle, yet firm in pulling the leaves just so, to rinse all the grit but not to bruise or rip the skin. Each leaf must be completely rinsed under a gentle spray of water before being heated up, that’s the only trick. After that step, it’s all succulent ease.

You with me now?

 

Simple, Steamy Swiss Chard

1 bunch Swiss Chard
¼ cup water
1 clove garlic
½ tsp dried rosemary
1 tbsp extra virgin olive oil
2 tbsp toasted pine nuts or slivered almonds,opt

Rinse chard well under cold running water. Warm a large skillet with water while you slice chard leaves across the stem. Discard any bottom stems that appear tough or woody.

Add garlic and rosemary to skillet. Stir in greens, tossing to coat. Cover and steam for 2-3 minutes.

Strain off water and toss greens with olive oil. Top with nuts.