Maia Filar is passionate about giving kids a proper foundation in culinary skills. In this, her fourth video in a series she talks about how to get your kids comfortable in the kitchen with following a recipe the whole way through.
Hopefully your kids have started being that extra set of hands you needed in the kitchen. Your little sous chefs chopping veggies, mixing spice blends, pounding out the meat.
If that is the case, it may just be time to hand over the reigns for good (or at least for the night) and allow them to cook a meal from beginning to end under your helpful watch.
True, it’ll be messy and frustrating at times, but the trick here is to make a recipe that doesn’t involve a ton of prep (I like burgers and casseroles because they are just mixing ingredients together) with simple sides everyone will love.
Turkey Burgers on Whole Wheat Buns with a Classic Green Salad
1.5 pounds lean ground turkey
¼ cup dried breadcrumbs
½ cup finely grated cheese of your choice (parmesan, Gruyere)
1 small red bell pepper, seeded and finely chopped
½ onion finely chopped
1 tbs olive oil
- Combine all the ingredients in a bowl and mix with your hands. Divide into 4 patties. Cook over medium high heat on a lightly oiled non stick pan for 6 minutes, flip and cook for another 4 or 5 minutes until done.
- Now is the time to add a slice of cheese and let it melt if you want.
- Serve on whole wheat buns with any toppings your family likes.
I grew up with a salad at every meal, and because it was my norm then, it’s what I do now. Salads are easy to make well, it’s about adding what you like in a combination of salty, sweet and savory. Mix a few lettuces (I’m a fan of arugula, chopped romaine and sunflower sprouts) and add some cut fresh veggies (tomatoes, Brussels Sprouts, radishes, peppers, cucumber, mushrooms, red onion). Then add something sweet (fresh blueberries or pomegranate seeds, dried cranberries or currants) and finish with a salty touch. Lately I add a tablespoon of roasted sesame seeds, a tablespoon of hulled hemp seeds and finish with salt and pepper to taste, 1 tablespoon of very good quality aged balsamic and 1.5 tablespoons of very good quality olive oil. Toss and serve.