By RMHP

Teach Your Children How to Cook With These Simple Recipes

When you teach your children how to cook and help out in the kitchen, you can equip them with essential skills. The extra time spent assembling snacks and meals is an opportunity for children to learn something new.

The trick is to start with recipes that little ones can handle. With that in mind, here are three easy and healthy recipes that are simple enough for the youngest chefs in your family to help create.

1. Arts and Crackers

This quick snack is easy to make, and your kids will get a chance to practice their fine motor skills while using the cookie cutters, measuring ingredients, stirring the fruit topping, and assembling their “arts and crackers.”

Ingredients:

• 2 slices provolone cheese
• 2 slices cheddar cheese
• 1 large apple, peeled and chopped
• 1 tablespoon butter
• 2 tablespoons peach preserves
• ¼ teaspoon ground cinnamon
• 20 crackers (the recipe calls for reduced-fat Triscuits, but you can use any crisp your kids enjoy)
• Assorted 1-inch cookie cutters in various fun shapes

Directions:

Have your kids cut the cheese slices using the cookie cutters. Set the slices aside.

To prepare the fruit topping, sauté the chopped apples and butter in a small skillet over medium heat. Add the peach preserves and cinnamon, then heat the mixture through. Top each cracker with some fruit topping and a cheese slice.

2. Chicken and Sweetcorn Ramen

This ramen recipe is great for older kids. Once they’ve mastered boiling the noodles, you can teach them the art of cooking a soft boiled egg (or learn together if you’re still perfecting your technique).

Ingredients:

• 1 pack instant ramen noodles
• 2.5 cups chicken broth
• ½ cooked chicken breast, sliced
• 4 tablespoons sweetcorn
• 1 egg
• Sesame oil, to serve (optional)

Directions:

Add the ramen noodles to a pan (skip the flavor packet) and pour the chicken broth over the noodles. Bring to a boil then simmer until cooked — cook times can be found on the flavor packet.

Transfer the noodles to two bowls. Bring the broth back to a boil and add the chicken and sweetcorn, heating until warmed through. Using a slotted spoon, transfer the chicken and sweetcorn to the bowls.

To make the soft boiled egg, cook the egg in a pan of boiling water for 6 minutes. Remove the egg carefully, then run it under cold tap water. Peel and halve, then add an egg half to each bowl. If the broth is too cold, bring it back to a simmer before pouring it over the noodles. Add sesame oil to serve.

3. Creamy Spinach Parmesan Orzo

Move over, mac and cheese. When cooking this meal, children will learn all about chopping and preparing veggies, cooking pasta to the perfect consistency, adding spices like salt and pepper to dishes, and other handy cooking skills.

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound dried orzo pasta (about 2.5 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 2 cups packed baby spinach, coarsely chopped
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Kosher salt
• Freshly ground black pepper

Directions:

Heat the oil in a large pot over medium-high heat until shimmering, then add the onion and sauté until softened and fragrant. Next, stir in the garlic and orzo, season with salt and pepper, and sauté until fragrant (approximately one minute).

Stir in the broth and milk, then bring to a boil. Cover the pot, reduce the heat to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. After 10 minutes or so, you should have a creamy sauce. If the orzo isn’t fully cooked, add a splash of broth to the pot and keep simmering.

Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, which should take around one minute. Taste, season with salt and pepper as needed, and garnish with additional cheese before serving.