- Let them get their feet wet with new foods – by introducing them surrounded by old favorites.
- Introduce new foods slowly – because children can sometimes get overwhelmed by large quantities of food. They may feel more successful if they can finish a small quantity of food provided, so keep portions small.
- Avoid food rewards – as punishment and enticement will confuse the fact that you can establish and enforce rules.
- Let your kids cook with you! – Handstand Kids are less picky because they get to help plan meals! The below recipe for Shredded Chicken Tostadas from the Handstand Kids Mexican Cookbook is a favorite recipe of all kids – and parents will love the additions of lettuce, tomatoes and beans!
Tag Archive for Mexican food
Father’s Day is this weekend so make sure that your Handstand Kids are ready! These crafts will be fun to make and dad will definitely smile!
This cute card from Danielle’sPlace.com uses a paper cup to make a cute, bright sun!
How about a World’s Best Dad award from Kaboose?
Since Handstand Kids can’t get out of the kitchen, you might also want to make this yummy Arroz con Pollo or Chicken and Rice recipe from the Handstand Kids Mexican Cookbook!
1 pound chicken (pollo) breast (about 3 to 4 breasts)
2 cups rice (arroz)
1 garlic clove (ajo)
4 cups chicken broth
1 large onion (cebolla)
1 can diced tomatoes (tomates), with juice
1 green pepper
1 tablespoon cumin
1 bay leaf
¼ cup vegetable oil (aceite)
1 teaspoon salt
½ teaspoon pepper
Large pot with lid
- On the cutting board, cut the pollo into bite-sized cubes, then place them into the large bowl. Season the pollo with the salt and pepper, then set the bowl aside. Thoroughly clean the cutting board before using it to chop the vegetables.
- Peel and chop the cebolla, ajo and green pepper and set them aside.
- In a large pot, heat the aceite over a medium-high heat. Add the cebolla, ajo and arroz. Wearing the oven mitt, stir continuously for 2 minutes.
- Add the pollo, broth, tomates, green peppers, cumin and bay leaf. Stir to combine.
- Bring to a boil for 5 minutes. Then reduce heat to low and cover with lid. Cook for about 35 minutes, or until pollo is cooked, arroz is soft and broth is absorbed.
Substitute the pollo with a vegetarian option like tofu. Try brown rice for a healthier version.
You may have seen us post two terrific photos of Noah and Nathan earlier today! We’ve got them here for you again, plus a bit more about the dynamic duo!
Noah and Nathan received our cookbook kits from their amazing mom for Chanukah this year and have been cooking up a storm since!
Noah is 9 and loves making the Bean & Cheese Burrito from our Mexican Cookbook Kit!
Nathan is 7 and he prefers our Italian cookbook kit and making lasagna!
When the brothers aren’t cooking from our Handstand Kids cookbook kits, they love to make mom’s specialty, “Pasta alla Mama,” which is pasta with cottage cheese, a little butter and parmesan cheese!
Keep cooking, chefs!
Cinco de Mayo is a celebration to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla. Although it is not a day to celebrate Mexico’s independence, you and your kids can show your spirit by partaking in some festive Quesadillas from the Handstand Kids Mexican Cookbook.
4 8 or 10-inch flour tortillas
2 cups shredded Monterey Jack or Mexican blend cheese (queso)
½ cup salsa
½ cup guacamole (optional)
¼ cup sour cream (optional)
1 cup cooked veggies (pick the ones you like, including onion, mushrooms, bell peppers)
Large nonstick skillet
- Place the tortillas flat and sprinkle ½ cup queso and ½ cup cooked veggies on half of each.
- Fold the tortillas in half to cover the queso.
- Place the tortillas in the large skillet and cook over a medium-high heat until one side is lightly browned (about 2 to 3 minutes).
- Use the spatula to flip the tortillas and cook the other side until lightly browned and the queso has melted. Remove from heat.
- Cut into triangles and serve with salsa, guacamole and sour cream.
Our very own, Yvette, visited KCAL 9 studios yesterday and made a healthy and easy holiday meal. Be sure to watch the video and learn how to make Italian popcorn, Mexican salad and Chinese spring rolls!
Have a great weekend!
It’s getting chilly and we’re craving nothing but the heat. If you and your little ones are getting cold, try making our Mexican Hot Chocolate for a late night snack.
Mexican Hot Chocolate, Level 1, Serves 4
- 1 cup dark or semi-sweet chocolate
- 4 cups low-fat milk (leche)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (canela)
- Measuring cups
- Measuring spoons
- Medium saucepan
- Microwave-safe bowl
- 4 mugs
- Break up the chocolate into small pieces and place into the microwave-safe bowl.
- In the microwave, heat the chocolate for 1 minute or until melted.
- Meanwhile, heat the leche in the medium saucepan over a medium-low heat.
- Once the leche is warm, add the melted chocolate and whisk together until consistency is smooth.
- Add the canela and vanilla and stir. Add more canela or vanilla as desired.
- Ladle into the mugs and drink.
Try using sugar-free chocolate.
Thanks for watching and spreading the word!
In Denver: James, Henry and Caroline cook up a healthy and delicious Mexican meal from the Mexican cookbook kit. All of the kits can be purchased at Bed, Bath and Beyond.
Check out this very cool San Francisco-based organization. La Cocina is a non-profit business incubator program that helps talented home cooks and street food vendors turn their hobby into a profitable business. How? La Cocina provides cooks with technical advice, commercial kitchen space, capital and investors, and helps with language and cultural barriers.
Here’s one success story: Veronica Salazar, a Mexico native, started cooking and selling Mexican food out of her home on weekends. With the help of La Cocina, she opened a catering company, El Huarache Loco, which grew into a popular food stand at local farmer’s markets. This fall Salazar will open her own restaurant.
Participants in La Cocina’s program are now a vital part of San Francisco food culture, including gourmet food trucks, farmer’s market stands, local restaurants, catering companies and products sold at larger retail stores like Whole Foods.
To read more, click here.
This month we’re all about tomatoes. Whether you’re making a sandwich, an Italian treat, or Mexican food, tomatoes are a terrific staple! Enjoy our delicious and kid friendly Nacho recipe from our Mexican Cookbook Kit!
Mexican-ize My…Chips into Nachos, Serves 4 to 6, Level 1
1 large bag corn tortilla chips
1 15-ounce can refried pinto or black beans (frijoles)
2½ cups shredded cheddar, Monterey Jack or Mexican blend cheese (queso)
2 tomatoes (tomates)
1 cup salsa
1 cup guacamole
½ cup sour cream
1. Preheat oven to 350 degrees.
2. Dice the tomates and set aside.
3. Pour the frijoles into a small skillet and heat over low heat until warm.
4. Place the chips in the casserole dish.
5. Pour the frijoles, queso and tomates over the chips and place the casserole dish in the oven. Bake until the queso melts (about 12 to 15 minutes).
6. After removing the casserole dish from oven, top the nachos with salsa, guacamole and sour cream.
For a low-fat version, use reduced-fat queso, or cut the amount of queso in half and add 1 diced bell pepper.