Scissors: perfect for snipping fresh herbs or green onions. Reserve a pair of scissors or two just for the kitchen and keep them away from your art projects!
Sugar shakers: the ideal way for kids to sprinkle cinnamon sugar or powdered sugar onto homemade pancakes, French toast, or muffins.
Beyond Brownies — Palate-Pleasing Offerings
When people discover I teach cooking classes to kids, they assume I must bake a lot of cookies with my students. “How else will you get them to taste what they make?” they wonder aloud.
Is it really that difficult to believe that kids can enjoy good food? I don't mean “good” as in “indulgent.” I mean good as in fresh, just-picked, seasonal, and sustainable. I have a lot of firsthand experience that suggests that children who are involved in selecting their food and then help in the kitchen are more likely to eat what they've created. Kids don't need any practice eating cookies and cupcakes. But they do need to practice eating their “growing food.” Using this phrase is a great way to help kids understand the difference between the food that nourishes them and keeps them healthy and treats that are reserved for special occasions. I use this phrase with kids in my classes and I like it because it explains why those foods are important but doesn't place judgment — talk about positive reinforcement! So why not spend some time creating dishes together that include more fruits and vegetables, or growing food?
Please don't get me wrong. I'm not a health-food sergeant. In fact, as I write this, there's a recipe for a flourless chocolate cake sitting on the kitchen counter, waiting to be born. What I am trying to say is that if you are going to cook with your kids, it'll do wonders for their palates if you try to prepare a wide variety of dishes, not just sweet ones.
The Joy of Cooking … with Your Kids!
Before you imagine ingredients all over the floor and maybe even on the walls, take a deep breath, because it only takes a little bit of attention for you to spend quality time with your children that's fun and productive — not disastrous. Here are four great reasons to invite your children into the kitchen:
1. Cooking with your children helps them have a good attitude about food, even if they choose not to eat it. You are setting a great example for tasting new foods, and eventually they will catch on.
2. When kids participate in the creation of food that will be shared with the whole family, their self-esteem and confidence will soar! It shows you respect them and their abilities!
3. Cooking together builds social skills through sharing and cooperation.
4. Cooking together is also a great way for children to express their creativity, as they play with their food.
RECIPE FOR COOKING WITH TODDLERS
Ingredients:
1 gallon patience
1 pinch expectations
Several squirts of hand soap
2 dozen kitchen towels or rags (and maybe a mop)
1 set measuring cups
1 set measuring spoons
1 wooden spoon or silicone spatula
Some inexpensive ingredients, such as water, dry rice, beans, or oatmeal (or try something that is safe for your dog to lick from the floor, such as flour, sugar, sunflower seeds, or dry cereal without raisins)
1 large mixing bowl with a nonskid bottom
A few suggestions:
If you woke up on the wrong side of the bed today, reconsider this activity. Have a glass of wine and get a good night's sleep — and try again tomorrow.
If you are new to cooking with your toddler, start by practicing a few techniques before preparing real food.
Read through the entire recipe and set up all of your tools and ingredients in advance, so that your young chef's attention span doesn't expire while waiting for you to get ready.
To prevent spills, pour ingredients over nested bowls. That way, if your young chef misses his target, the ingredients are still contained (and not all over your kitchen!).
If you don't have a mixing bowl with a nonskid bottom, put a damp dishcloth under the bowl. This will help to prevent it from sliding off the counter if your over-eager chef stirs a little too hard.
Here's how to do it:
Get excited and tell your toddler that you are going to play in the kitchen together. Pretending is the perfect way to start. Ask your toddler to look at the ingredients and name what you will be making together. Maybe it's oatmeal soup or a rice and bean jumble.
Bring a stool or chair into the kitchen, so your little chef can easily reach the sink to wash his hands.
Wash hands with soap and warm water. Don't forget to scritch and scratch the palm of each hand with the fingernails of the other. You never know what might be lurking under those nails.
Move the stool to the working area (such as the counter or the kitchen table).
Use the measuring spoons and measuring cups to measure quantities of whichever ingredients you have selected and pour them into a (nested) bowl.
Be sure to try using a variety of tools to stir these ingredients together (whisks, wooden spoons, spatulas, and even clean hands).
Toddlers need to get the feel of how hard to stir. Know ahead of time that some of your “soup” will slosh out over the sides of the bowl. That's okay!
Keep your eyes open for any nose picking, ear scratching, or tooth touching and use a happy voice as you bring your little chef back to the sink to wash her hands again.
Once you feel like your youngster has the hang of following directions and aiming ingredients over the mixing bowls, you are ready to move on to some “real” recipes!
Using Recipes in This Book with Your Kids
Parenting would be way too easy if you knew exactly what to expect each step of the way. Luckily, kids keep you on your toes by developing at their own pace. You can make some generalizations, of course. Although some children are mature beyond their years, most toddlers have a short attention span and need to practice their fine motor skills. Older children are more coordinated and can follow a series of instructions instead of simply one step at a time. As their food preferences emerge, cooking together is more important than ever. As the kids interact with the food, the exposure they have to different ingredients will help them to taste and enjoy a wider variety of foods.
The seasonally inspired recipes in this book were selected because they are full of delicious, locally sourced, and nutritious foods — and because they are a blast to create with your children! Whether you have toddlers or preteens, there are recipes they can all help prepare. Of course, older kids can help out with steps designated as good ones for younger kids, but it shouldn't work in the other direction! The following color key shows how recipe steps are broken down by age appropriateness:
2–3 = Blue
4–6 = Orange
7–10 = Red
11+ = Purple
The Ultimate Timesavers
What? You don't have extra hours every day to spend in the kitchen? C'mon, it's not like you are busy working, folding laundry, walking the dog, shuttling to play dates and soccer games, or networking online…. Despite a harried schedule, it actually is possible to serve healthy food to your family, especially if you use these tips to help speed the process:
Plan Ahead. Select all of the recipes that you plan to use for the week, so you don't have to shop at the last minute or resort to takeout. If you make a list for the week, you can shop for most of your ingredients in one trip.
Involve Your Kids. While you are working on preparing dinner, put your dirty tools and dishes into a large bowl filled with soapy water in the sink. Kids love to get their hands wet, and can scrub the tools as you add them. You will be surprised at how well they can do the job, and how it will save you the time instead of doing the whole job yourself. Kids can also help you with prep work, menu planning, and grocery shopping.
Create One-Pot Meals. These can save you time during meal preparation. Instead of cooking separate recipes for your protein, carbohydrates, and vegetables, try making one of the recipes in this book that includ
es all of these components, such Acorn Squash and Wild Rice Bowls or Wish-for-a-Fish Pasta.
Use a Slow Cooker. Relying on this amazing appliance is a fantastic way to prepare a family meal with little fuss. Simply take a few minutes to prepare some ingredients the night before. In the morning, toss them into the slow cooker and the meal will be ready in time for dinner. I have been known to forget to get the ingredients into the slow cooker before leaving the house, so I put it on the counter the night before so that it jogs my memory in the morning.
Simplify. Instead of preparing a salad, simply serve slices of vegetables and fruits as a side dish. Better yet, cut a few extra and store them in the refrigerator for a future meal or snack.
Make Extra Food. If your recipe calls for two chicken breasts, make four instead. Use the leftovers in salads, quesadillas, or soups.
Stock Your Pantry. Easy-to-use foods, such as canned beans, tomatoes, broth, salsa, marinara sauce, olives, and pasta can be a quick and healthy way to add flavor to your meals without making an extra trip to the market.
Being Sneaky …
Many parents are plagued with power struggles at mealtimes. Children often protest about eating their vegetables or anything else that doesn't look familiar. And many parents, worried that their children will suffer from malnutrition, resort to puréeing vegetables and hiding them inside macaroni and cheese or brownies. Yep — for better or worse, it works. There may be fewer power struggles. The parents, knowing that dinner is spiked with hidden vegetables, encourage their children as they gobble up their favorite foods. The problem is that if children are unaware of the hidden ingredients in these recipes, they will continue to think of macaroni and cheese and brownies as healthy options — which they just might be at their own house, but elsewhere they may be overly processed and filled with inferior ingredients.
As a teacher of healthy cooking classes for kids, this concept has me torn. I love that kids are eating better, but they aren't eating better because they want to — they are eating well because they are being duped. When it comes to food, I feel that the most productive long-term tactic is to be honest with your children, so they can learn to make good choices for themselves and understand the benefits of eating well, both to their own health and the health of the planet.
The Dessert Dilemma
Does this sound familiar: “How much more do I have to eat before I can have dessert?” If so, you're not alone. In fact, we started hearing this so often at our table that we decided to stop serving dessert every night. Dessert was becoming such a powerful incentive to eat their growing food that our kids were no longer listening to their bodies. Instead of considering how full they were, they were completely focused on the prize at the end. Now, we only offer dessert randomly, as an unexpected treat or as part of an afterschool snack. The pressure is off because dessert is no longer associated with their performance at the dinner table.
Consider this when entering into Dessert Negotiations with your children. By bargaining with your child about how much broccoli they have to eat before they get dessert, your child learns that dessert is better than broccoli. Otherwise, why would they have to bargain? Instead, if you want to include dessert every night, consider offering it with the meal. Some kids will eat dessert first, of course, but then they will most likely move on to the rest of their dinner.
As the parent, you're in the driver's seat when it comes to dessert. If you decide you would like to serve dessert, have options available that you feel good about serving your kids. Consider foods that are made from real ingredients, such as the Coconut Macaroons or Peaches and Cream Cobbler recipes you'll find later in the book, and not desserts with chemical names you can't pronounce.
Putting forth this kind of effort educating your children and cooking with them pays off in the most rewarding way as they become excited to try new foods and develop good eating habits that last a lifetime. By using fresh, seasonal, and local ingredients, children learn to appreciate color and crunch, and can be proud that they are eating foods that leave a smaller environmental footprint. What more could a caring parent ask for?
Chapter 2
Breakfast of Champions
Mini Frittatas
Serves 4–6
If you find yourself in a food rut, these mini frittatas may be your silver bullet! They are easy to prepare and make for a nutrient-packed breakfast. Plus, they store well and make a welcome change from PB&J in the lunch box!
1/3 cup freshly grated Parmesan, Asiago, or jack cheese
2 tablespoons chopped fresh Italian parsley leaves
Optional additions: chopped turkey or ham, shredded potato, rosemary, or chopped veggies such as zucchini, mushrooms, spinach, or green onions
Salt and pepper to taste
8 large eggs
¼ cup milk
Preheat oven to 375°F.
Grate the cheese.
Pick the parsley leaves from the stem and tear or cut them into small pieces. Save the stems for your chickens or the compost bin.
Using a knife or a pair of kitchen scissors, cut the turkey, ham, or any veggies that you might be using.
Mix together the grated cheese and chopped veggies and meat, if using.
Season with salt and pepper.
Spray the muffin tins with nonstick cooking spray.
Using a teaspoon or small scoop, fill the 24 mini-muffin cups halfway with the cheese mixture.
Crack the eggs over a small bowl. Fish out any stray shells before lightly beating them with a fork or whisk. Measure and add milk to the eggs. Use a ¼ cup measuring cup to pour the beaten eggs into the wells of the muffin pan.
Bake until golden, about 12 minutes. Remove from the oven and let cool before removing from the pan.
Store refrigerated in an airtight container and reheat for breakfast before school.
Breakfast Anytime Pizza
Serves 4–6
I don't know about your family, but my kids and I love to eat leftover pizza for breakfast. This recipe puts a twist on the breakfast-for-dinner phenomenon that families adore. We're teaching the kids how to customize what would traditionally be a dinner recipe, and serving it for breakfast! Being flexible is a life skill, and this recipe gives kids firsthand experience at being adaptable. Be sure to let your little chef help you pick which of the toppings to use.
3 large russet potatoes
8 eggs
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup low-fat milk
1 clove garlic
Freshly snipped herbs, to taste
6 mushrooms, sliced
½ can pitted black olives, sliced
½ red onion, sliced very thin
½ red bell pepper
2 Roma tomatoes, organic if possible
4 ounces Cheddar cheese, shredded
1 cup chopped ham, optional
Salt and black pepper to taste
Prepare the shredded potato crust:
Preheat oven to 400°F.
Wash potatoes, and shred them in a food processor.
Transfer shredded potatoes to a large bowl.
Set the kettle of water to high heat and once boiling, cover potatoes with the water and allow to set for 2 minutes.
Drain the potatoes in a colander and press out as much water as you can. Pour the shredded potatoes onto a large, clean dish towel, and wrap the towel around them, lengthwise. Twist the ends of the towel, so that the bundle looks like a wrapped piece of saltwater taffy.
Work with a partner to twist the ends of the towel over the sink, so that the potatoes get squeezed and the water squishes out. When you have squeezed out as much water as you can, pour the potatoes back into the large bowl.
Crack one egg over a small bowl. Fish out any pieces of stray shell.
Using a fork or a whisk, beat the egg lightly. Pour the egg into the potatoes.
Add kosher salt and pepper.
Mix together with clean hands.
Spray a pizza stone or baking sheet with nonstick cooking spray.
Use your hands to press the potato/egg mixture onto the stone (in whatever shape that works best). It should be no more than ½″ thick.
Bake crust at 400°F for 35 minutes or until golden brown.
Meanwhile, crack the remaining eggs over a large bowl. Fish out any stray shells. Measure milk and add to eggs. Whisk them together.
Peel the paper skin from the garlic. Press with a garlic press.
Add the crushed garlic to the eggs.
If desired, snip some fresh herbs, such as dill or thyme, and add them to the eggs before cooking them.
Scramble the eggs in a skillet over medium heat. Remove and fluff cooked eggs with a fork.
Prepare the pizza toppings:
Slice the mushrooms and olives. You can use a knife or an egg slicer.
Using a very sharp knife cut the onion down the center vertically, from the stem to the tip. Place the onion, flat side down, on a cutting board and hold the end with your fingers tucked under and your fingernails pointing into the onion. Make thin slices across the onion.
Chop the bell pepper into pieces approximately ¼–½″ long. Thinly slice the tomatoes.
Grate the cheese with a rotary or box grater.
Build the pizza:
Spread the scrambled eggs onto the prebaked shredded potato crust.
Sprinkle with salt and pepper, to taste.
Spread the veggie toppings and cheese on top of the egg mixture.
Bake for 10–15 minutes, or until the cheese has melted and the veggies have softened.
Slice into wedges and serve while it is still hot.
GOING GREEN
Keeping Your Moo-lah Local
The Whole Family Cookbook Page 2
