'Fun with Healthy Food' Day

I was recently asked by the Lancaster County Extension office to help with their 'Fun with Healthy Food' Day.  I jumped at the chance.  Any time I have an opportunity to push food, I'm on it.  My colleague stated that she wanted them to cook and to have fun doing it.  The great thing about cooking and kids, they see cooking as fun.  They love getting in the kitchen and cooking. 

We started off the day with hand washing. Cleanliness is the first step to preparing food.  The kids got to use GloGerm to see how good they were at hand washing.  

Next on the list was pancakes.  We made whole wheat pancakes and the kids thought they were great.  Of course, we let the kids add bananas, chocolate chips and blueberries.  After all, no one said healthy had to be boring.

Lunch was vegetable pizza.  It took a little cajoling from the leaders to get a few more vegetables on some pizzas.  We started with a ready made crust, added purchased tomato sauce, and vegetables.

For dinner, we decided to make salads.  We started with a base of romaine and red leaf lettuces and let the kids add various toppings, like hard boiled eggs.  We even made our own salad dressing, Roasted Red Pepper Ranch Dip and a Dijon Mustard Vinaigrette.  Kids had a great time making the dressings and thought they were out of this world.

Crafting is also a part of this day.  We decided to craft a centerpiece.  Out of what else...you got it - fruit.  We made apple turkeys.  Or at least that is what we called them. 

Before you little ones head back to school, give some of these ideas a try.  Bet your kids will think these foods are great!

Enjoy the last few days of summer.

Barley - An Untapped Grain

Usually when I talk to my students about barley, I tell them the number one use is beer production, followed by livestock feed.  And that is really all that I say about barley.  In the United States, we don't consume much barley, at least not as barley.  However, since starting this blog, I have been on a mission to find more uses for barley.  After all, why should the brew masters have all the fun. 

Barley has a chewy texture and a nutty flavor, similar to brown rice.  Basically, you can use barley the same way you use rice.   It can be used in stir-fries and pilafs.  Next time you want to make a rice dish, try using barley instead. 

There three types of barley:

• Dehulled or Hulless  - The hull has been removed, but the bran remains.  It requires the longest amount of time to cook.
• Pearled - The hull and the bran have been removed. 
• Quick Cooking - This type has been rolled flat and requires about 10 minutes to cook.

Regardless of your choice, they are all excellent additions to your diet.


Barley, Feta, and Pear Salad

Serves 2 as main dish or 4 as a side dish.

Ingredients:

¼ cup chopped walnuts
1 teaspoon salt
⅓ cup pearl barley
½ cup packed flat-leafed parsley
1 celery rib
½ small head radicchio
1 pear, unpeeled
¼ cup feta cheese, crumbled
2 Tablespoons fresh lemon juice
2 Tablespoons extra-virgin olive oil
Salt and pepper, to taste

Directions:

1.  Preheat oven to 375°F. Toast the walnuts until golden, about 5 to 7 minutes.

2.  Bring about 3 cups of water to a boil.  Add 1 teaspoon salt and barley.  Stir.  Partially cover and cook until barley is tender, about 30 minutes.

3.  Chop parsley and celery.  Slice radicchio into thin strips.  Core and chop the pear.  Combine all ingredients, along with the walnuts in a large bowl.  Drain barley and allow to cool.  Add barley and the feta cheese to the mixture.  Add salt and pepper to taste.

4.  Add lemon juice and olive oil.  Stir to combine. 

If desired, red wine vinegar can be used instead of the lemon juice.