Saturday 25 Oct 2014

Cooking for Kids – Week 1

I often volunteer at my kids’ elementary school.  I love working with the kids –yes, Mom, I know, you always said I should be a teacher.  Thanks for the “I told you so” — and my kids get so excited to see Mommy at their school.   This fall, I am instructing a Cooking for Kids class after school once a week.  We had our  first session last week.  It went well; the children, mostly in Kindergarten and First grade, worked in groups to make the two appetizers below and then they got to eat what they made.  I heard some of the kids went home and wanted to make the dishes for their family, which is great to hear.  Here is what we made:

Fresh Tomato Salsa

makes about a cup

4 plum tomatoes, diced

1/2 small red onion, diced

3 garlic cloves, minced

3 tbsp cilantro, chopped

3 tbsp olive oil

1 lime, juiced

Salt and pepper

(For the little kids, I omitted the 1 fresh jalapeno, seeded and minced)

In  a bowl, combine the tomatoes, onion, garlic, cilantro and jalapeno if using.  Stir in the lime juice and olive oil.  Season with salt and pepper.  Let sit for about 15 minutes before serving with chips.

 

White Bean Dip

serves about 6

1 (15-0z) can cannellini beans, drained and rinsed

2 garlic cloves (minced if you are not using a food processor)

1 lemon, juiced

1/3 cup olive oil

1/4 cup fresh parsley leaves (chopped if you are not using a food processor)

Salt and pepper

Pita chips

Place the beans, garlic, lemon juice, oil and parsley into a food processor and pulse until the mixture is coarsely chopped.  (We didn’t use a food processor. The students used a potato masher to combine the ingredients…more fun!)  Season with salt and pepper to taste.  Transfer to a small bowl and serve with pita chips.

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