It is a good idea to let your kids help out in the kitchen. Cooking with your kids is a way to spend time as you create a meal together. Plus, they will want to try whatever they make, so it's a great way to help them make healthier choices and eat more fresh food.
As a gluten free girl with a sensitivity to wheat, rye, and barley, hummus is one of my personal favorites. It is a delicious Mediterranean dip, that is easy to make and hard to resist! To stay gluten free, make sure you double check labels, and serve with your favorite fresh vegetables.
1 15 Oz. Can Garbanzo Beans, rinsed and drained
3 Tbsp. Lemon Juice
2 Tbsp. Tahini (can be found next to the peanut butter)
1 Garlic Clove
1 Tsp. Salt
1/3 Cup Olive Oil
1 tea spoon chopped fresh parsley (from your garden)
1 tea spoon chopped fresh basil (from your garden)
1. Place all ingredients, except olive oil and basil, into food processor and puree. Add olive oil and continue to puree until creamy.
2. Garnish with basil and serve.
But, if you really MUST have gluten, (I won't be offended) then here's an easy recipe for homemade pita chips. Just make sure if you're sharing with gluten free friends you have two separate bowls of hummus for veggies and chips :)
3 lg. pita bread rounds
1/4 c. butter, melted
1/4 c. minced fresh parsley
1 tsp. fresh basil
2 green onions, chopped
3 tbsp. grated Parmesan cheese
Preheat oven to 350 degrees. Separate each piece of pita bread into 2 round single layers. Set aside. In a small bowl, combine butter, parsley, basil, and green onions. Mix well. Spread mixture evenly over the 6 rounds of bread. Sprinkle cheese over open pita rounds. Cut each into 6 wedges. Bake on ungreased cookie sheet 12 minutes or until crisp. Serve warm.
Check out these websites for other recipe ideas to make with your kids:
And, come back in two weeks for the third and final part of Gardening for Beginners...where we can try our luck at some outside gardening in the nice weather!
Public Relations and Development Intern, Children's Museum in Easton