Cape Gazette
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Adventures in Drool:  Fun in the kitchen

By Rachel Swick Mavity | Apr 10, 2012
Source: images Enjoy black bean salsa and homemade chips with your kids this week.

I hope everyone enjoyed Easter break. I sure did, and caught up on lots of family time.

Following up on the idea of teaching kids how to cook, I thought I would provide some fun recipes that are also kid-friendly.

Droolface is still a bit young to fully enjoy food. He prefers his mashed, and does not enjoy feeding himself at this point. But, I am excited for the summer when he will hopefully be eating finger foods.

During a weekend gathering, I made this quick and simple black bean salsa recipe with baked tortilla chips. It was a hit with adults and kids.

Black bean and corn salsa

Ingredients:

• 1 can black beans (reduced sodium), rinsed and drained

• 1 small can mexi-corn (with red peppers or chiles), rinsed and drained

• 1/2 onion, diced

• avocado (if available), diced

• tomato, diced (if available)

• 1 lime

In large bowl, dump all of the ingredients, except avocado and lime. Mix well. Squeeze half a lime over and mix well. Season with salt and pepper. Right before serving, top with diced avocado for a nice presentation.

This is a great recipe for kids because it is just dumping ingredients together. They can call on their inner Bobby Flay when it comes to seasoning and presentation. After all, we eat first with our eyes.

Baked tortilla chips

Ingredients:

• 4-8 fajita-sized flour tortillas

• Olive oil

• Salt

Preheat oven to 425 degrees. Prepare cookie sheet with cooling rack positioned on top. Cut tortillas into fours - so they look like chips. Brush with olive oil, sprinkle with just a bit of coarse salt and bake 5 minutes. Transfer to a pretty bowl and serve alongside black bean salsa. Yum!


Do you have any favorite kid-friendly recipes - send them to rachel@capegazette.com and I will use them in a future blog. Have a great Tuesday; see you again for Fitness Friday!

 

 

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