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
Ingredients
- 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
Instructions
- 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
INGREDIENTS
● 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
●Crusty bread
METHOD
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
