Kids in the Cocina: Making Mexican Food Your Family's Favorites
Yvette had the idea of creating the Handstand Kids on a very long flight back from India. She wanted to bring back cookbooks for her little cousins, but was discouraged when unable to find any for children. Upon her return to the US, she began brainstorming on how to introduce children to international foods in a fun and hands-on way. After graduating law school and working in international children's rights, she wanted to find a fun way to introduce kids to combine her love of food, travel and kids issues. Handstand Kids launched in 2007 and continues to inspire kids and families to get cooking. It is Yvette's hope that children will be inspired to use their new cooking skills to give back to their own communities. Yvette's favorite food from the Mexican cookbook is the Enchiladas! She loves making it for her friends and family.
From Handstand Kids, Mexican Cookbook:
Fiesta Corn, Level 1, Serves 4
- 2 cups canned corn kernels
- 1 small yellow onion (cebolla)
- 1 green pepper
- 1 red pepper
- 1 cup button mushrooms
- 1 lime (lima), halved
- 1⁄2 cup fresh cilantro leaves
- 1 tablespoon olive oil (aceite)
- Salt and pepper
- Cutting board
- Large skillet
- Measuring cups
- Measuring spoons
- Wooden spoon
- Dice the cebolla and peppers and set aside.
- Slice the mushrooms and set aside.
- Chop the cilantro and set aside.
- In the large skillet, heat the aceite over medium heat.
- Add the cebolla and cook for 5 minutes, or until the cebolla looks clear.
- Add the peppers and mushrooms, stirring them in with the wooden spoon.
- Add the corn and cook for another 3 minutes, or until all vegetables are soft.
- Add salt and pepper to taste.
- Squeeze the lima over the vegetables.
- Stir in the cilantro and serve.
Alternative: Spice up this dish by adding a diced chili pepper into the skillet with the corn! When dicing the chili pepper, wear plastic gloves and make sure to wash your hands well when done dicing.
Cook for 4 minutes.