Monday, July 5, 2010

Outdoor Summer Dinner

I was invited to participate in The Kids Cook Monday and I thought I would give it a go.  The Kids Cook Monday is part of an initiative to support a healthy lifestyle through cooking and eating.  It stresses healthy, easy to prepare meals that are made together and enjoyed together as a family. 

Little J, who is a month shy of six, has just started to be able to use the stove top with great supervision (not to boil water though).  We review the rules each time we cook in addition to what to do if there is ever an accident.  Sassyfras and Juiciness, who are now 30 months old, help with setting the table, stirring ingredients, and simple food prep. 

Most of this meal's preparation can be done early in the day.  I love that most of it can be prepared and cooked outside so the kitchen will stay cool and clean at the day's end.

  • Boneless, skinless chicken breast marinated in homemade Italian dressing for the day and then grilled by daddy that evening.  Little J prepared the dressing and placed the chicken in the container for us. 
  • Grilled corn on the cob.  Sassyfras, Juiciness, and Little J helped to shuck the corn and rinse it before I wrapped it in foil for the grill.  Again, Daddy will grill it later.
  • Israeli Couscous- Mom will boil on the outside grill burner
  • Melon Salad, which will serve as dessert.  Little J worked with Sassyfras and Juiciness to scoop the melon and place it in a bowl.  It's really nice to see him teach his younger siblings (something useful that is...)

Italian Dressing
1/4 cup vinegar
2/3 cup olive oil
1 teaspoon crushed garlic
Sea salt to taste (about 1/4 teaspoon)
Fresh ground pepper to taste
1-2 Tablespoons Italian seasoning

Whisk all ingredients together in a bowl.  Add chicken breast to marinate for the day.  Discard after marinating.

Grilled Corn on the Cob- The kids helped shuck and wrap the corn.  Daddy grilled it on the top shelf of the grill for about 20 minutes, turning it every 5 minutes or so.  It's so sweet that we generally eat it plain, but a sprinkle of salt or a dab of butter is nice too.

Israeli Couscous- Mom prepared.
Boil desired amount of couscous in one and a half times as much chicken broth for about 10 minutes or until liquid is absorbed.  Toss with fresh, chopped parsley.

1 comment :

Sher said...

You have shown a fine example of how healthy cooking can look appetizing and quite pretty!