News Taffy

I know it’s holiday time and we are all rushed and tired but you really can have a decent, home cooked meal. If you have children over the age of 12, then it is high time they learned to cook. Please don’t send your little angels out into the world without knowing their way around the kitchen and how to prepare at least a few simple dishes. They’ll thank you later on, trust me.

As they grow up, children should help out in the kitchen whether it’s setting the table, washing dishes or cooking. Don’t expect them to learn on their own when they move out. It is far more economical and healthy to eat meals prepared at home. It is your job as a parent to teach your children this important skill, just like you did with tying their shoes, brushing their teeth or driving a car. Here are a few basic cooking skills your child should master by age 18.

Scrambling, boiling or cooking sunny side up eggs.
Dicing an onion, peeling potatoes or carrots and various fruits.
Cooking pasta and rice.
The fine art of flipping pancakes, also making the batter from scratch.
Baked potatoes.
How to sauté, pan fry or brown meat such as chicken and not over or under cook it.
The proper way to use a knife so they don’t slice their fingers off.
What goes in mashed potatoes and it isn’t potato flakes.
Steamed or sautéed vegetables.
The meaning of cooking abbreviations and terms like tsp., lb. and simmer.
Operating a can opener (you’d be surprised).
The names of various kitchen tools like the spatula, whisk or paring knife.

Give them a few simple recipes to practice on over the Christmas break. They learn a new skill and you have dinner ready when you get home from work. It’s a win/win situation. The following soup recipe is perfect as there is little to do except dice an onion, measure a few spices and stir the pot. Serve this with a green salad to get in some needed vegetables.

Chili Mac And Cheese Soup

2 cloves garlic, minced (use the jarred variety)
1 onion, diced
1 lb. ground turkey or beef
4 cups chicken broth
1 14 oz. can diced tomatoes
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 to 4 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. pepper
1 tsp. salt
8 oz. uncooked elbow macaroni
1 cup grated cheddar cheese or whatever cheese you like
1/4 cup chopped fresh cilantro

Heat 1 Tbsp. canola oil in a large stock pot over medium heat. Add the garlic, onion and ground meat and cook until browned and crumbly. Drain and rinse meat to remove excess fat. Add remaining ingredients except for the pasta, cheese and cilantro. Bring to a boil, cover and reduce heat. Allow to simmer 15 minutes. Add pasta and cook an additional 8 to 10 minutes or until pasta is al dente. Top with cheese and a pinch of cilantro to serve.