Knives, Cutting Boards, Kids, Oh My!

On a recent snow day, we took some time to make a fresh salad that reminded each of us of warmer weather.  WE made it, as in I had my kids help wash, prep, cut, chop, squeeze, and stir.  There was a little resistance to cooking because sledding was on the brain, but they ultimately agreed. 

I think that it is so important that my children know how to cook and are not afraid of making something for themselves.  In 10 years, most of them will be one their own and cooking for themselves.  It is truly a matter of survival that they know how to nourish themselves with homemade food.  
                                                                   It’s never too early to start.

TABBOULEH

*Brown rice, couscous, bulgur wheat, and barley can be substituted for quinoa.

1 cup quinoa, rinsed and drained with a fine sieve

1 cup finely chopped tomatoes-or quartered cherry tomatoes

2 green onions, chopped

1 cucumber, finely chopped

½ cup fresh mint, finely chopped
½ cup fresh parsley, finely chopped

Bring 2 cups of water to a boil, add quinoa, reduce heat and cook for 20-25 minutes until water is absorbed.  Cool quinoa.   Combine chopped ingredients to cool quinoa and add dressing.
 

Dressing:

2 TBSP olive oil

Juice of 1 lemon

½ teas salt

¼ teas black pepper

Wisk ingredients of dressing in a bowl and pour over the tabbouleh and mix well.

Serve with a quick and easy lentil soup

1 box lentil soup-found in the organic section of the grocery store. 
1 can of black beans, rinsed and drained.

Heat and serve, easy!!!






How much snow needs to fall for a snow day?  About an inch, just enough for sledding