The heart of any city beats in its downtown, in Albuquerque, there is no better time to see this than during the First Friday ArtWalk, an inclusive monthly celebration of art and community. At Three Sisters Kitchen, we are excited to be a part of ArtWalk, partnering with Kids Cook to present Let’s Cook Family Friday Night. This family-friendly event brings children and caregivers together in learning cooking skills as well as the joy of cooking for each other.
I went with my three year old daughter to the most recent class, on April 5th, to experience a class first hand. The kitchen classroom was set up into four stations: carrot rice pilaf, spiced lentils, bhatoora bread, and dishwashing. We mingled into the diverse group, ranging from infants to grandparents, which self-organized around the dishes the children wanted to prepare. At each station, the children were given age-appropriate instructions by a patient member of the Kids Cook team. In no time the kitchen was alive with laughter, conversations, and the energy of excited children in much the same fashion as when extended families or friends come together over food. Beneath all the fun, the children participating were learning life skills beyond cooking technique, skills that many adults could use a refresh on, such as turn-taking, cooperation, patience, following directions, self-agency, confidence, responsibility, friendship, and an appreciation for food and those who prepare it. As the class came to a close the aromas of the dishes filled the kitchen, tables were set, and children, as well as adults, eagerly awaited to eat.
We should enjoy making food together as much as we enjoy eating it. Let’s Cook Family Friday Night turns cooking from a chore into an involved enjoyable family activity, and for many of the children, the class has become a monthly activity to look forward to. The classes are the first Friday of the month from 5-7pm at Three Sisters Kitchen (109 Gold Ave SW). Classes are free to attend, however, registration is required call (505) 445-5332 to sign up.
- ½ tsp whole cumin seeds
- ¼ tsp whole coriander seeds
- 2 cans lentils (15 oz each)
- 2 cloves of garlic
- 4 medium tomatoes
- 2 Tbsp butter
- 1 tsp ground mild red chile pepper
- ½ tsp salt
- 2 Tbsp fresh cilantro leaves
- Measure cumin and coriander seeds and place into the mortar and pestle. Grind spices until they are finely ground.
- Open the cans of lentils, do not drain.
- Peel and mince garlic
- Wash and cut tomatoes into ½ inch pieces.
- In a saucepan, melt the butter over medium-high. Add the garlic and saute for about 30 seconds or until fragrant but not brown. Add the ground cumin, coriander, and chile. Stir for 20 seconds or more.
- Stir in lentils with their juice, tomatoes, and salt. When the lentils begin to boil, reduce heat to low and simmer for 10 minutes uncovered. Remove from heat and cover.
- Tear the cilantro leaves into small pieces, set aside in a small bowl. Just before serving stir the cilantro leaves into the lentils.