While gardens provide a wonderful natural learning environment for language, i.e development of vocabulary, following of instructions, and solving of practical and social problems, the learning can continue once the produce is harvested, in the kitchen!
As Winter is here, why not try these recipes and enhance your child’s Mathematical skills as you count, measure and estimate, during the food preparation? It is also a good time to have a chat, as you cook and enjoy a meal together!
Oven Baked Zucchini Chips
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- ¼ cup dry whole wheat breadcrumbs
- ¼ cup grated fresh Parmesan cheese
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- ¼ cup unsweetened almond milk (you could also use skim milk)
- 2½ cups (1/4-inch-thick) slices zucchini
- Cooking spray
- Preheat oven to 425 degrees.
- Combine first 5 ingredients in a medium bowl stirring with a whisk.
- Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
- Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
- Bake for 30 minutes or until browned and crisped.
Easy Peasy Soup
● Olive oil
●1 onion – finely chopped
●1clove of garlic - crushed
●1 medium potato – peeled and diced
●3cups of chicken stock
●500g frozen peas
●Parsley for garnish
Heat oil and cook onions until soft but not coloured
Add garlic and cook for 1 minute
Add potato and chicken stock. Cover saucepan and bring mixture to the boil
Reduce heat and simmer for 10 minutes, until potato is tender
Add peas, boil mixture for 5 minutes
Cool and puree in a food processor
Ladle soup into bowls and garnish with parsley
Serve with slices of crusty bread