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 First Lady Michelle Obama and friend With summer vacation fast approaching, moms everywhere are busy reading up on summer camps and activities, juggling dates to plan vacations, and trying to figure out how to keep their children busy and engaged during their time off. With celebrity endorsements like those above, I feel in excellent company when I suggest that you look no further than your own kitchen – for at least a few hours a week. Cooking doesn’t have to be a chore! For kids, preparing dinner can be fun and rewarding. When you see your child beam as he or she presents a winning dish, I just bet you’ll feel a tinge of pride. And if you don’t cook, this could be your chance to learn along with your kids – what could be more precious? An added benefit to cooking is that it helps teach math and chemistry, in addition to patience and creativity. It also fosters the development of new tastes, textures and flavors. Perhaps your daughter won’t be quite so squeamish around yellow squash if she has carefully prepared it herself. When my daughter was younger – she’s now 18 and the official “chief baker” in our family – I subscribed to Family Fun magazine, which was packed with fun food ideas and kid-friendly recipes. I still utilize many of those recipes. A favorite of mine, which has remained in our family, is Crunchy Cornflake chicken. It is simple, delicious and has the added fun of crushing Cornflakes for the coating. For this and other favorite, fun recipes, go to Priscilla’s OC Kitchen. ASK THE NUTRITIONIST Q: My kids won’t eat fish, but I want them to get omega-3 fats in their diet. What other foods provide omega-3s? A: Vegetable oils, such as soybean, canola, and flaxseed oil are plentiful sources of alpha-linolenic acid, a type of omega-3. Nuts and seeds, green vegetables, squash and strawberries are other healthy sources of this “good” fat. We need omega-3s for building cell membranes in the brain. High amounts may protect against heart disease and stroke, and are key for infant and children’s healthy brain development. Erin Silva, MS, RD CHEF JAMIE GWEN’S REIPE OF THE MONTH Just for Dad: Teriyaki salmon with pineapple salsa To help wish all the food-loving dads a very happy and delicious Father’s Day, you can make this simple, wonderfully flavorful recipe. Have the kids help make the homemade teriyaki sauce and the salsa! • Teriyaki sauce: > 1/4 cup reduced-sodium soy sauce > 1/4 cup Mirin (Japanese sweet cooking wine) > 1/4 cup seasoned rice vinegar > 1/4 cup granulated sugar > 1 tbs. freshly grated ginger > 2/3 cup dark beer > 4 salmon fillets (4 to 6 ounces each) • Pineapple salsa: > 1 cup diced, fresh pineapple > 1/4 cup diced red onion > 1/2 cup diced red pepper > 1/2 cup jalapeño pepper, seeded and diced (or to taste) > 1 tbs. chopped cilantro > 2 tbs. orange juice > Pinch of salt • Directions: For the teriyaki marinade, combine the soy sauce, Mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool. Marinate the salmon in the teriyaki marinade, cover and refrigerate for 15 to 30 minutes. For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.) Preheat the grill or broiler to high. Grill or broil the salmon until just cooked through, about 4 to 6 minutes per side, depending on the thickness of the fish. Serve a few spoonfuls of the salsa on top of each salmon filet. Serves 4 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author. For delicious recipes and cooking tips, visit chefjamie.com. |
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