Handstand Kids

Tag Archive for Tomatoes

Three Cheers for Dads!

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!

Ingredients

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

Tools

Cutting board

Knife

Large bowl

Large pot with lid

Measuring cups

Measuring spoons

Oven mitt

Wooden spoon

Instructions

  1. 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.
  2. Peel and chop the cebolla, ajo and green pepper and set them aside.
  3. 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.
  4. Add the pollo, broth, tomates, green peppers, cumin and bay leaf. Stir to combine.
  5. 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.

Alternative

Substitute the pollo with a vegetarian option like tofu. Try brown rice for a healthier version.

Handstand Kids hope that you have a great Father’s Day with these recipes and crafts! Post a fun “daddy and me” moment to our Facebook and Twitter pages!

Tomatoes are Tops!

Summer’s perfect weather lets us finally go outside after a long winter! Why not add some new activities into the mix by planting a summer garden? Gardening can be fun and easy and of course you can use what you grow in the kitchen! Tomatoes are a staple that many everyone enjoys and these growing tips from eHow.com that are specially designed for kids!

Materials:
• Tomato seeds
• Plastic pots
• Soil
• Trowel or shovel
• Wooden Stakes
• String

Instructions:
1. Poke holes in the bottom of the plastic pots if there are none for drainage
2. Fill the pots to the top with potting soil. Instruct your kids to put three seeds in each pot, pushing them just under the surface of the soil
3. Place the pots indoors in a sunny and warm location
4. Feel the dirt often for moisture. Water the pots if the soil feels dry
5. Wait for the seeds to sprout. Weed out weaker seedlings so that each pot only has one in it
6. Transplant the seedlings outside one the danger of frost has passed by digging a hole in the soil of your garden and carefully transferring the seedlings out of their pots and into the ground in a sunny spot.
7. Check soil moisture daily, watering the plants if it doesn’t rain.
8. Put the stakes in the ground for support as the tomato plants approach 1 foot tall. Gently tie the tomato plants to the stakes.
9. Instruct your kids to harvest the tomatoes when ripe. Have them twist each tomato by the stem to remove it, to avoid damaging the plant.

If you can’t wait for these beauties to grow, enjoy tomatoes with this delicious Guacamole recipe from the Handstand Kids Mexican Cookbook.

Farmer’s Market Chips, Pico de Gallo Salsa and Guacamole

Ingredients
4 plum tomatoes (tomates)
2 ripe Hass avocados (aguacates), halved and pitted
2 limes (limas), halved
½ white onion (cebolla)
1 cup fresh cilantro leaves
Salt and pepper
1 teaspoon jalapeno (optional)

Tools
Cutting board
Fork
Knife
Measuring cups
Measuring spoons
Medium bowl
Plastic gloves
Wooden spoon

Instructions for Pico De Gallo Salsa
1. Wearing the plastic gloves, dice the tomates, cebolla and optional jalapeno. Place them all into the medium bowl.
2. Chop the cilantro leaves and add to bowl.
3. Cut one lima in half, squeeze the juice into the bowl and mix well.
4. Add salt and pepper to taste.

At this stage, you’ve made pico de gallo! Continue on to make it into guacamole…
5. Spoon the aguacate meat into a bowl and use a fork to mash it into your desired texture.
6. Cut one lima in half, squeeze the juice into the bowl and mix well. Then add the pico de gallo to the aguacate and mix.
7. Add salt and pepper to taste.

Alternative
For mango salsa, dice 1 mango and add to Step 1 for a fruity version of the pico de gallo.

Will you be growing tomatoes? Post plant pictures on our Facebook and Twitter!

Table Time with Challah Grilled Cheese

Even when you’re making something simple like our Challah Grilled Cheese with Tomato Soup you can make every meal feel like an important one by setting and clearing the table. Kids can take the fact that they’re chefs one step further by pretending that they’re in a restaurant by setting and clearing the table. Handstand Kids love to cook in the kitchen so it’s important to teach them the proper etiquette for the entire meal. Starting out with simple tasks like setting the table teaches kids responsibility and is a task that even little hands can excel at.

These handy placemats from Kiki Creates are a great way to remind your kids of the proper way to set a table.

Allowing kids to clear the table may seem like too large of a task, but is also essential for forming good habits. If you think that your child is not old enough to handle the entire task of dishwashing, they can still help clear the table by bringing the dishes from the table to the sink. Settling them in with these new projects will ensure that your chefs learns that cooking is only part of creating a meal and time in the kitchen is not over until each dish is washed!

Wanting Warmth

We’ve been extra chilly lately and have been filling up on soups and stews for extra warmth!  Trying to stay warm with your kiddos?  Stay indoors one afternoon, bundle up, and start cooking!

Our winter suggestion:

Mamma Mia Minestrone from the Handstand Kids Italian Cookbook Kit!

Serves 6, Level: 3

Ingredients:

  • 1 can (15 ounces) of red beans
  • 1 can (12 ounces) of whole peeled tomatoes (Pomodori)
  • 1 yellow onion (cipolla)
  • 2 potatoes
  • 2 cups of green beans
  • 2 chopped tomatoes (Pomodori)
  • 2 cups of zucchini
  • 2 cups of mushrooms
  • 2 cups of celery
  • 1 quart of vegetable or chicken broth
  • 3 quarts of water
  • Salt and Pepper (sale e pepe)
  • 2 cups of macaroni (maccheroni)
  • 1 cup of grated parmesan cheese (Parmigiano)

Tools:

  • Cutting Board
  • Knife
  • Soup Pot
  • Measuring Cup
  • Oven Mitts
  • Wooden Spoon

Instructions:

  1. Chop the vegetables and potatoes into bite size pieces.
  2. Place all the ingredients, except the maccheroni and parmigiano, into the soup pot on the stove on a high heat setting.
  3. When the water boils, pour in the maccheroni while wearing oven mitts and let it cook for 30 minutes on medium heat.
  4. Spoon the soup into bowls and sprinkle with parmigiano.
  5. Enjoy!

Alternative: For a heartier soup, add a handful of cooked meatballs to the soup pot 5 minutes before the soup is ready.

If you end up making your own minestrone, be sure to post photos on our facebook wall!

We’re Craving The Classics

It’s getting chillier and all we want to do is curl up on the couch with a cup of hot soup and some delicious home made grilled cheese. Feel like doing the same? Let your little ones lead the way!

Challah Grilled Cheese with Tomato Soup

Ingredients:
1. Challah- or any favorite bread (2 slices per sandwich)
2. Butter- room temperature or melted
3. Sliced cheese- cheddar is yummy
4. Tomato soup-TJ’s has a yummy creamy organic one
5. Basil- for soup (optional) fresh or dried

Instructions:
1. Place soup in microwaveable bowl or stovetop pot, add basil and heat until hot.
2. Heat skillet. Butter both pieces of Challah. Place one slice of bread butter side down in skillet and let brown. Arrange cheese on other slice then place onto of first piece in skillet (butter side up). Flip over so the new piece of bread gets nice and golden brown. Take off when both side are brown and cheese is melted.
3. Ladle soup into bowls and let sandwiches slightly cool to the touch. Use a spoon or better yet, the sandwiches make great dippers!

Enjoy!!

Yvette Cooks with Kids in Colorado

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.

HSK Food of the Month: Tomatoes!

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

Ingredients
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

Tools
Can opener
Cutting board
Casserole dish
Knife
Measuring cups
Small skillet

Instructions
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.

Alternative
For a low-fat version, use reduced-fat queso, or cut the amount of queso in half and add 1 diced bell pepper.