Kids in the Kitchen

By learning to cook, students gain a better understanding of nutrition and the importance of healthy ingredients, which can lead to better eating habits. The School District of Janesville offers this series of short videos aimed at fostering independence and providing kids with essential life skills they can rely on throughout their lives.

Teaching kids to cook is also beneficial for reasons such as:

• Creativity: Cooking is a form of self-expression. It encourages creativity as kids experiment with flavors, textures and presentation.
• Math and Science Skills: Measuring ingredients and understanding cooking times can enhance math skills, while the chemical reactions that occur during cooking introduce basic science concepts.
• Cultural Awareness: Cooking can be a gateway to exploring different cultures. Kids can learn about various cuisines and the traditions that accompany them, fostering appreciation and respect for diversity.
• Confidence: Successfully preparing a meal boosts self-esteem. Kids learn they can create something delicious, which can translate to other areas of their lives.
• Family Bonding: Cooking together provides quality time for families to bond, share experiences and create lasting memories.
• Responsibility: Taking on cooking duties helps children develop a sense of responsibility and accountability.

Now ... let's get cooking!

Chicken Noodle Soup
(featuring Miss Donna, Shia and Delaney from Roosevelt Elementary School)

Ingredients:
-- 2 tablespoons cooking oil
-- 2 cups shredded, cooked chicken (rotisserie works well)
-- 2 stalks celery, chopped
-- 3 carrots, chopped
-- 8 cups chicken broth
-- 1/2 teaspoon rosemary
-- 1/2 teaspoon oregano
-- 1/2 teaspoon sage
-- 1/2 teaspoon tarragon
-- 4 garlic cloves, minced
-- 8 ounces egg noodles
-- 1/2 cup parsley, chopped
-- Salt and pepper, to taste

Directions:

1. Heat oil in stock pot on high heat. Add garlic, celery and carrots and heat for 2 minutes.
2. Add chicken and heat for another minute, mixing with other ingredients already in pot.
3. Add chicken broth and bring to a boil. Once boiling, turn stove setting to medium and add noodles and all herbs. Mix well.
4. Once noodles are cooked, add parsley, salt and pepper -- stirring well.
5. Serve warm and eat immediately.

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Scrambled Eggs and Bread
(featuring Miss Tami and Nora at Marshall Middle School)

Ingredients:
-- 6 eggs
-- 1/4 cup milk
-- 4 slices of bread torn into small pieces
-- PAM brand spray
-- Salt and pepper, to taste

Directions:

1. Whisk eggs with milk and place mixture in a warm pan sprayed with PAM.
2. Add bread pieces and blend until bread is completely coated with egg mixture.
3. Add salt and pepper while cooking.
4. Cook until eggs and bread are both cooked well and not runny.
5. Serve warm and eat immediately.

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Grilled Cheese Sandwiches
(featuring Miss Theresa, Miss Jackie and Sullivan at Harrison Elementary)

Ingredients:
-- 6 slices of bread (no heels)
-- 6 slices of cheese (preferred brand or type)
-- 1 stick of softened butter
-- Sheet of parchment paper

Directions:

1. Spread thin layer of butter on one side of all bread slices. Lay slices butter-side down on parchment paper.
2. Place cheese slices on three of six bread slices, then place three slices with no cheese on top of three slices with cheese -- making sure buttered sides are up.
3. Place sandwiches in a hot pan and cook until brown on one side (about 5 minutes). When first side is brown, flip to other side and repeat process.
4. Once both sides of sandwich are browned, place on plates and serve.

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Frozen Yogurt Bark
(featuring Miss Becky, Evelyn and Mia at Van Buren Elementary)

Ingredients:
-- 3 cups plain vanilla yogurt
-- 1 cup fresh or frozen strawberries
-- 1 cup fresh or frozen blueberries
-- 1/2 cup granola
-- 1 tablespoon maple syrup
-- Parchment paper

Directions:

1. In bowl, mix yogurt and maple syrup.
2. Place parchment paper on cookie sheet. Spread yogurt mix evenly across parchment paper.
3. Sprinkle strawberries, blueberries and granola evenly across yogurt mix.
4. Place cookie sheet in the freezer for 3 hours.
5. Peel frozen yogurt bark from parchment paper, breaking it into smaller chunks.
6. Place frozen yogurt bark chunks in plastic bags and freeze for individual use.