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A super duper foodie event for kids at Quakerbridge Mall plus a delicious recipe

Yummy Vegetarian Chili served with black rice and garnished with an avocado slice.
Yummy Vegetarian Chili served with black rice and garnished with an avocado slice.
Sue Gordon

Head over to Quakerbridge Mall tomorrow for Kidgit’s Super Duper Lil Chefs - a hands-on afternoon of culinary activities for kids of all ages. Quakerbridge Mall and Chef It Up are hosting this exciting event on Saturday, June 7 at 1 pm in Center Court of the mall.

Kids will have fun tinting icing and then frosting and decorating cupcakes with crowns and sprinkles! Sofia Grace and Rosie’s Royal Adventure is the theme of the day, so look for pink and purple to be featured prominently. Cupcakes can also be decorated to suit pirate types, if your child would prefer.

They’ll also create a festive watermelon and cranberry drink.

Bring some non-perishable food items to contribute to Mercer Street Friends, a local social services relief organization.

Don't forget to join Simon Mall’s Kidgets to get special offers and games and participate in special promotions. Click here for more information. At the Lil Chefs event, Kidgets members will receive a free Kidgits pizza plate and pizza cutter (while supplies last).

And when you get home, you can continue the cooking with this Vegetarian Chili recipe. There are a lot of ingredients to be measured, which kids are usually good at. The adult in the kitchen should open the cans and regulate the heat. But depending on the age and coordination of the child you’re cooking with, he or she can begin to learn how to carefully chop by about age 11. (But you know your child best. It might be earlier or later in your child’s life that you feel comfortable letting him or her handle a knife. )

Vegetarian Chili (serves 8)
(adapted from “The New New York Times Cookbook”)

3 onions, chopped
3 cloves garlic, minced
2 tbls. olive oil
1 green pepper, chopped
1 red pepper, chopped
1 tsp. freshly ground black pepper
4-6 tbls. chili powder
1 tbl. oregano
1 tsp. cumin
1 tbl. red wine vinegar
1 can corn, drained or 2 cups frozen corn
1 can kidney beans
1 can pinto beans
2 x 14 oz cans tomatoes
1 can vegetarian baked beans
optional: 1 tbl. chili paste with garlic

In a large pot, soften onions and garlic in olive oil. Add peppers and cook for 2 minutes. Add black pepper, chili powder, oregano, and cumin. Stir over low heat for 2 minutes. Add remaining ingredients and bring to boil. Lower heat and simmer, covered, for 30 minutes.

Serve over brown rice with grated cheddar cheese and plain yogurt. Then sit down and enjoy with your family.

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