After a long day of wrestling with letter sounds and refereeing fights, I almost always hurt my neck trying to look out for Papa Bear to finally get home to tag him, hand over the kids and run off to cook dinner. When that gets delayed, all hope is not lost although I cannot promise the same for my temper.
One such evening, IzGirl and NBoy were still bouncing off the walls and number 3, NBaby, surprises us with an early nap but my migraine decided to make an appearance, I decided to let them help and leave the delayed individual to attack the mess. Surprisingly, my children are very much unlike me in the kitchen. They cleaned up after themselves and actually made my job much easier.
Moreover, what better way to teach them life skills than in our own kitchen, with extra loads of love?
The following recipe is very special to us because it is the first dish we cooked together(without me nagging or micro managing them!). We hope you enjoy cooking it and sharing it with your family too!
Mushroom and Spinach wholemeal linguine
- 6 or 7 fresh mushrooms, washed
- Handful of baby spinach
- Portion of wholemeal linguine (regular spaghetti would do)
- 2 Tablespoons of garlic butter(regular butter is fine as well)
- 1/4 cup of cooking cream (you can add or reduce as you wish)
- Salt and Pepper
- Chop the mushrooms into whatever size you like.
- Pick the good spinach leaves, wash and drain.
- Ask an adult to boil the pasta and drain it.
- Heat a pan and add butter.
- Add the mushrooms and sauté them with a pinch of salt.
- Add the cream and stir well. Once it starts boiling, add the pasta and mix it in, and check salt and pepper.
- Leave to cook for a minute or two and then add the spinach and switch off the flame. Stir well.
- Enjoy with some yummy toasted bread and help wash up after dinner.