From the time they could walk, my kids have helped me in the kitchen. My mum let me bake on my own from an early age, I think I must have been around 9, so it seemed natural to me to have the children in the kitchen with me. If they ask me can they help, my default answer is “yes.” There is always something they can help me do. If I’m baking something, I’ll usually ask one of them to help me. I know that cooking with children can make the task take longer than usual at first, but as they gain experience, skills, and confidence, I’ve found it becomes a help in the long run.
Last week the toddler was all hands on deck.
Cooking with toddlers might sound crazy, but it really is as simple as having them put the chopped or measured ingredients into the pot or bowl; or mash the bananas for the chocolate banana oatmeal; or help you hold the hand beaters as you beat together cookie batter. It might take a little patience from you, but they feel so accomplished. And when you praise their efforts to their siblings, the young toddler, being so proud to have cooked a meal worthy of eating, may even be persuaded to eat the meal himself.
We had extra Kale in our organic box this week. My kids don’t love kale. They don’t like the texture. So I try to find ways of giving it to them without them knowing. Last week I decided to make a kind-of pesto out of it and throw it over some pasta. A proper pesto has pine nuts and parmesan cheese in it, but I didn’t have either so I had to work with what I had, with help from the little man of course.
It was delicious! The kids even liked it and had no idea that they were eating kale.
1 bunch kale, leaves removed
1 medium onion, peeled, roughly chopped
2-3 cloves garlic
1/4 cup of oil
Juice of 1 lemon
1 box penne pasta
2 chicken breasts, chopped 1-inch cubed
1/4-1/2 cup grated cheddar cheese
2 carrots, roasted
2 sweet dumpling squash, halved, roasted (any pumpkin squash will do)
1. Cook pasta per directions on the packet.
2. While pasta is cooking, combine kale, onion, garlic, and lemon juice into food processor. Blend until a finely chopped consistency. Add oil, salt, and pepper and blend for 5 seconds. If the consistency of the pesto is too dry, add more oil, a tbsp at a time, until it has the consistency of a dip.
3. Heat a tablespoon of oil in fry pan. Once hot add chicken and cook through.
4. Once pasta is cooked and drained, put pasta back into the saucepan and pour the kale mixture over the pasta. Add cooked chicken, chopped roast carrots, roast squash and mix well. Sprinkle grated cheese over the pasta. If you are a cheese lover, add extra cheese to taste. Stir. Add salt and pepper to taste.
Note: I stirred through roasted carrot and sweet dumpling squash because that was what I had. The squash added a sweet creaminess to the dish that helped balance the slight bitterness of the kale, but when I cook this again I think I’ll swap the roasted carrot with grilled cherry tomatoes. They will look so much prettier and be a better match for the dish.
The 2 older girls were also in the kitchen last week.
E-Age-8 made bread (in a bread machine) all by herself. There is nothing like the smell of fresh homemade bread. Especially when it’s made by your 8-year-old.
A-Age-10 prepared and browned the chicken for the chicken goulash. A staple mid-week meal in our home.
She also made my birthday cake on her own from scratch. This chocolate cake is so good! I forgot to take a picture of the cake before we hoed into it, but here is a pic of what remained of it after the birthday celebration.
What have your children been cooking recently?
I’m thinking of making “cooking with children” a regular segment on the blog. If you want to see more recipes and cooking with children posts, let me know in the comments.