The K5 - elementary education for parents

It’s one thing to cook delicious food for your kids, and it’s another thing to cook with them.  Cooking involves many different subjects , especially math and reading. Now that it’s summer vacation and you’re spending more time with your kids, private chef and specialist for The K5, Carlin Greenstein put together a few great recipes that you can easily cook with your kids. Print them out and take them to the kitchen!

Tomato basil soup

Guacamole

Apple Sauce (or another fruit in season)

Tomato basil soup

Yield: 4-6 servings

Adapted from Chef Bobo’s Good Food Cookbook.

2 tablespoons extra virgin olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 stalk celery, chopped

1 teaspoon fresh oregano

2 cloves garlic, minced

2 28-oz cans of whole Italian style tomatoes, undrained

1 cup of chicken or vegetable stock (homemade or in a box)

2 teaspoons sea salt

1 cup fresh basil leaves, chopped

parmesan cheese (optional)

Warm the olive oil in a medium saucepan over high heat. Add the onion, carrot, celery, oregano and garlic. Bring the heat to medium, cook and stir until tender but not brown.

Add the tomatoes, stock, and sea salt. Bring to a boil, reduce to a simmer and partially cover. Cook for 45 minutes and remove pot from heat. Add half the basil and allow to sit for 20 minutes.

Using an immersion or a countertop blender, blend until smooth or leave a bit to keep it chunky. Sprinkle with parmesan cheese if desired.

Guacamole

Yield: 2 cups

4 ripe haas avocadoes, peeled, pitted and cut into chunks

1/8 cup finely chopped red onion

.25 cup finely chopped cilantro

1 small jalapeno chile, deveined and seeded

4 teaspoons fresh lime juice

sea salt and freshly ground pepper to taste

Mash the avocado chunks with a fork, adding the red onion, cilantro, jalapeno and lime juice.

*If you are not eating the guacamole immediately, place in an airtight container and save the pit and place it in the center of the bowl.

Applesauce

Yield: 2 cups

1 lb apples (I like a mix of tart and sweet apples such as pink lady and golden delicious)

.25 cup water

Peel the apples with a peeler, remove the core and cut into chunks.

Place the apple chunks in a saucepan with ¼ cup of water on the stove over medium heat. Heat to a gentle simmer, partially covered and cook for about 15 minutes.

For chunky applesauce, mash with a large fork otherwise blend in a food processor for a smoother texture.

Optional additions:

Raspberries

Rhubarb

Cinnamon

Agave or maple syrup to sweeten

Chef Carlin Greenstein is a working private chef in New York City. She also recently created a Food Wheel, which helps guide people to shop seasonally and locally in the New York City area and a Guide To 40 Culinary Herbs to help to help you identify and enjoy culinary herbs. Click here to read more.