The holidays are a great time to get your kids in the kitchen to experiment with recipes. Kids that participate in cooking tend to be more willing to try new foods. There are lots of tasks in all recipes for kids of all ages.
Here are a few of my favorite recipes.
Egg in the Hole! My family’s favorite breakfast!
INGREDIENTS (makes one serving)
1 slice whole-wheat bread
1 large egg
2 teaspoons olive oil or butter
INSTRUCTIONS
1 Use the open mouth of a glass to cut a hole out of the center of the slice of bread. Set aside the bread and the cutout circle of bread.
2 Crack the egg into the bowl gently, being careful not to break the yolk.
3 Put the pan on the stove and turn the heat to medium. When the pan is hot, add the oil, then lay the bread frame into it carefully.
4 Gently pour the egg into the hole. (If you like, you can also fry the cutout circle of bread alongside.)
5 Cook the bread frame until it has browned underneath and the egg in the hole has started to set, about 2 minutes, then carefully flip the whole thing. Cook the other side until the egg yolk is as firm as you like it—about 30 seconds to a minute longer. (If you’re frying the cutout, flip that too.)
The recipe can be found here.
Tangy Tsatsiki (za-DZEE-kee)
I have a lot of patients that like to use dips. I like to make sure the dip is nutritious and not just empty calories. This is a great refreshing dip that kids can make and enjoy!
INGREDIENTS
1 cucumber, washed and peeled
1 cup
Greek yogurt
1 clove garlic, minced
1⁄4 cup finely chopped fresh mint leaves
pinch kosher salt
INSTRUCTIONS
1. Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
2. With the help of your adult, cut the cucumber into thin slices, then chop the slices.
3. Put the cucumber, yogurt, garlic, mint and salt in a mixing bowl and mix well.
4. Cover and refrigerate at least 1 hour (and up to a day). Serve garnished with extra mint.
Check out the recipe here!
Peanut Sesame Noodles
This recipe would make a great dinner! Lots of kids like noodles so why not make it different and fun with a peanut butter sauce!!!!
INGREDIENTS
3 cups cooked whole-grain or white noodles (any shape you like is fine), rinsed with cold water
2 tablespoons canola or vegetable oil
2 tablespoons raw sesame seeds
1 clove garlic, peeled and minced
1 teaspoon finely chopped ginger root (if you like ginger)
1 tablespoon sesame oil (if you like it)
2 tablespoons low-sodium soy sauce
1 tablespoon warm water
1⁄4 cup crunchy peanut butter
1 teaspoon hot chili sauce
1⁄2 bunch scallions, chopped
INSTRUCTIONS
1. Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
2. Put the cooked pasta into the mixing bowl.
3. With the help of your adult, put the skillet on the stove and turn the heat to medium.
4. After 1 minute, carefully add the canola or vegetable oil (the pan is hot and the oil might splatter)
5. Add the sesame seeds- they will look like they’re wiggling.
6. With the spoon, stir the sesame seeds in the oil until they are just beginning to turn brown.
7. With the help of your adult, turn the heat off and remove the pan from the stove. Put the hot pan on a heat-safe surface. Add the garlic and ginger and stir until it turns golden brown.
8. Add the sesame oil, soy sauce and water and mix well.
9. Add the peanut butter and hot chili sauce and mix well.
10. Pour the ingredients in the pan over the pasta and stir it with the spoon until the pasta is completely covered with the peanut sauce.
11. Sprinkle the scallions on top of the pasta and serve right away or cover and refrigerate up to 2 days.
See more here!
Homemade Ranch Dressing
Kids love Ranch Dressing so have them make it homemade. I love putting out a veggie tray with a yummy dip that the kids can snack on while I am making dinner! This trick gets extra vegetables into their day and prevents them from snacking on empty calorie foods while I cook. This also helps preserve my sanity while I cook so no one is asking when dinner will be done!
INGREDIENTS
1⁄2 cup low-fat greek yogurt
2 tablespoons buttermilk or low-fat milk
2 tablespoons olive oil
1 tablespoon white vinegar
1⁄2 teaspoon mustard
1 teaspoon finely chopped onion
1⁄2 teaspoon finely chopped garlic
1 tablespoon finely chopped dill, chives or parsley
INSTRUCTIONS
1. Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
2. Put the yogurt and buttermilk in the mixing bowl and, using a fork or whisk, mix until well combined.
3. Drizzle in the oil and mix again
4. Add everything else and mix again.
5. Cover and refrigerate at least one hour to let the flavors mingle. You may store refrigerated up to 3 days.
See more here!
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