2010 | Archives
Give them the right tools, and 6-year-olds can learn how to cook
Teacher Betty Deepe hopes to unlock that inner chef among kids
ages 6-10 during her weeklong College 4 Kids Culinary Adventures
class in Blair, Millard, Gretna and Omaha in June and July.
"Kids love cooking and food preparation," Deepe says.
"My whole class is about allowing a kid to say, 'Hey Mom, I made
my own lunch!'"
On the kids' menu: whole grain tortillas with hummus, blender
gazpacho with cilantro-yogurt topping, roasted chicken with mango and
more. Kids are encouraged to try everything they make.
No knives, stoves or burners will be used in the Culinary
Adventures class. Instead, students will mix, blend or toast
ingredients to create tasty dishes from recognizable ingredients
combined in new ways.
Deepe's class is part of a number of summer classes offered
through MCC's College 4 Kids program. She is also an adjunct faculty
member in MCC's Culinary Arts Program.
Other new classes offered through the College 4 Kids program this
summer are Inventors Wanted, inspired by Leonardo da Vinci's pulleys,
levers and screws; and Sculpture Fun, with 3-D art created with
everything from tree branches to panty hose.
For a full list and description of the many classes offered, visit
www.mccneb.edu/ce or call 457-5231.
Betty Deepe's Chicken Pitas with Mango
Yield: 6 lunch-size servings or 12 snacks
This is an easy lunch for kids to make on their own with
just a little planning. All they need is a toaster and the
right ingredients to prepare an easy-to-make, easy-to-eat
lunch with all five food groups.
1/2 rotisserie chicken (or 2 pre-cooked chicken cutlets or 4-5
pre-cooked chicken thighs)
6 whole wheat pita pockets
1 small package of coleslaw mixture
1 cup frozen diced mango, thawed (about half package)
1/2 cup low-fat, plain yogurt (half of a single-serve
2 tsp. Dijon mustard
1/2 tsp. salt
1 tsp. curry powder
1 tsp. dill weed
- Pick the chicken off the bone and shred into fine
- Put the coleslaw mix in a bowl and add the thawed
- In another bowl, mix the low-fat yogurt, mustard,
salt, curry powder and dill and whisk well. Pour over the
mango-coleslaw mixture and toss.
- Toast the pita pockets in the toaster and break open
along one side. Put shredded chicken in the bottom of the
pocket and top with mango coleslaw.