Cooking Camp - Day 3

  

   

     After learning different ways to cook eggs for breakfast, we headed to the grocery store.  

We spent 2 hours choosing fruits and vegetables, checking labels, learning about different kinds of pasta and potatoes and onions, and discussing fat content in meats.

     A really nice produce worker, Byron, came to the rescue to help us ALL learn how to choose a ripe melon, define the difference between sweet potatoes and yams, and showed us how to peel broccoli so that you can cut and cook the stems. 
     When we came home and put the groceries away, we used some of the ground beef we had cooked the day before to make burritos.  Dinner consisted of Creamy Baked Chicken (sort of like Chicken Cordon Bleu only much easier to make) with Confetti Rice (white rice with carrots, onions, and celery), and sauteed zucchini.  The kids are really good about trying new things and are fine-tuning their critiquing skills and thinking about how they might do things a little differently.  "I think I would have liked the zucchini better if it was cooked a little more."  "The sauce on the chicken is really good mixed with the rice."  "Can I use ground turkey instead of ground beef for the burrito meat?"  Yes, we are having fun.

Gold star for Kyndall -     She guessed, within 2 dollars, how much we spent at the grocery store.