Kids In The Kitchen

One of my favorite chefs is Rachel Ray. I have a few of her books and I generally love her ideas. One of her ideas involves letting children in the kitchen when you cook. This one makes parents nervous sometimes; yet, it can be a thrill for the children when dishes turn out well. The look of pure joy on the faces of my children the first time they prepared a dish was priceless!

So, how do you allow your children to help; yet, keep safety a first priority. For me, and you may be different, they were not allowed to handle a knife until I knew they could heandle a pencil with some skill and use scissors with confidence. The muscles needed to handle these two tools are the same for using a knife. I also started them out with a dinner knife. Then I allowed them to use an older one with a slightly dull blade, and small in size.

I knew it did not slice as well as a new and sharp one; however, it allowed them to become confident with slicing and most foods worked well for this idea. After they mastered these, i gave them a slightly larger knife with a sharp blade. They like these and they do well with cutting strawberries, cucumbers, hard boiled eggs, and even small carrots.

Another idea involves allowing children to measure. This takes skill too and I gave them the following rules:

1. Pour directly from the measuring cup, never from its orginal container. Even if you plan to use a dash or sprinkle, pour from the original container, into another item or your hand.
2. You can always add more; yet, you cannot take away. Even if a recipe calls for a certain amount, add it into the dish in small amounts. Remember, you may not want the full amount as it may be too strong in taste.
3. Always double check what amount you believe you need, and what amount you believe you measured. The difference between a tsp and tbsp is huge! This is especially true for strong flavors like cloves, garlic, and pepper.

One more idea she has is to never startle a child or grab him or her by the hand, unless there is an imminent danger. If they make a mistake, gently reassure them that it can be fixed. You may need to start over with the dish. Encourage them to learn from their error and try again. Speak in a calm voice and maintain a positive and reassuring non-verbal language.

This means not clenching your hands, rolling your eyes or frowning at them. They are small, even at 13, and need your help. You have the gift to share. Do it with love.

 

My children and I are starting now to discover which ideas make the best cookies. Then, during the first part of the winter holidays, we will put these together and make baskets of cookies for loved ones, friends, teachers, and neighbors. These save money and offer a dose of special meaning. Plus, when they are gone, the boxes can be used for storage and there is no mess to clean.

I prefer to use Nestle Toll House Cookie Dough in a tub. Chocolate Chip is our favorite. The Sugar cookie works really well for shapes. Use the container for food storage when all the dough is gone.

Preheat the oven to 375, about 10 minutes. Using a rectangle cookie sheet, lay out three columns of four cookies in ball shapes, about 1 1/2 inch in size. Bake for about 7-9 minutes. Do not overbake and remove from pan immediately - even if they "smush" a little! 

If using Sugar cookie dough, try spreading on a layer of gel icing before baking. Flatten cookie dough ball before you apply icing. You can also do this with different colors on one flattened ball of dough. Then, use a black colored gel icing to outline each color. After baking, these will have a "stained glass" look.

For a rich treat, spread your favorite cake icing on chocolate chip cookies. Then, sprinkle a dash of cinnamon. Or add a sprinkle of crushed nuts. Hot fudge ice cream topping works pretty well and crushed nuts on top offers a delicious way to satisfy a craving!

You can also spread two different flavors of cake icing. Ours our Milk Chocolate and Cream Cheese! Use 1/2 of each on top. I like to buy Betty Crocker brand and I use the Whipped version.

If you want to add chocolate to the bottom of a cookie, flip it over first and then chill after spreading! Spread a different flavor on top, like Strawberry or Cherry.

To add flavor to the rim of a cookie, spread a thin layer of icing on it and roll in crushed nuts. Chill to set.

Want more ideas? Try flattening a cookie dough ball and add nuts or chocolate to the middle and then roll together. Bake and sprinkle a thin layer of powdered sugar on top. Add a cherry to the inside middle of a chocolate chip cookie dough ball and bake. Take a cookie dough ball and roll it in the syrup of cherries, the kind you use for ice cream. Then, bake as usual.

Roll out the dough, and layer in dried, sweet coconut, chocolate chips, and crushed nuts. Roll together into one big piece. Cut in long strips. Bake and top with caramel. This is very rich and cream cheese flavor icing works well if you want to use it. 

Remember, the trick is to have a cookie dough base and plenty of good toppings you can use different ways! 

Presentation time : 20 minutes + 1-2 hours setting..

Total cooking time 5 minutes.. Makes 24...

1 1/2 Cups of Marshmallows

60 g Butter

2 1/2 Cups of Rice Bubbles

1/2 Cups of Hundreds and thousands..

1. Line a 18 x 28 cm shallow pan with foil or baking paper grease lightly.. Place Marshmallows and butter in the pan.. Stir over low heat until both has melted.. Remove from heat(adult supervision)

2. Place Rice Bubbles and Hundreds and Thousands in a large Bowl.. Pour in Marshmallow mixture and mix well..

3. Pour Mixture into prepared tin, smooth surface.. Allow to  cool and set in fridge..

When cool cut in squares..

I also found that old foil containers that lasagne  comes in, is good to use those if you dont have a pan big enough..

Enjoy and it sure beats the cost of them in the shops...

xx cazza

 

1pkt 2 minute noodles
3 eggs
1/2 cup grated cheese
diced bacon- we used half cup

Cook noodles per instructions  and let cool down.

Add eggs,cheese and bacon and combine mixture together,..

Add a tablespoon of mixture into a hot non stick frypan and cook on both sides to brown...

Was a huge hit at our new years eve BBQ and we got the recipe from caitlyns school friend grandma,......

1 Tin condensed milk
1 1/2 tablespoons of Cocoa
1/2 packet of biscuits...- Crushed..(arrowroot biscuits)
1 teaspoon of coconut..

Mix al Ingredients Together,
Shape in small Balls....
Roll in Coconut....

Stick in container and in the fridge, and should last a few days....

I don't know about all of you but in the summer I HATE turning on the stove, so baking a snack with my son is basically a no go.  Two yrs ago as a gift I received an ICE CREAM MACHINE...I am a huge sweets fan but I also have high cholesterol so I started experimenting. My son helps me all the time with it and at the same time is learning a bit of science as he watches the liquids turn into solids right before his eyes...We make sorbets, low-fat ice creams, and ices all %100 natural no preservatives so its much better for you then most store bought and SO EASY...My son loves it and its a great way to make him a treat during those hot summer days...Just get the "container" out of the freezer, put it in the base, put in the ingredients, turn on and 30 minutes later its done and ready to serve....

my daughter has been helping me make gazpacho lately.  all you need is a blender and a not-too sharp knife for chopping.  at eight, she can easily cut things like cucumbers with no problem.

gazpacho ingredients--take all these items, chop coarsely and let you little one throw them in the blender and press the buttons:

6 or 7 ripe tomatoes
1 big cucumber
some sprigs of basil, a bunch of cilantro or parsley
handful of chives
1 red bell pepper
some crushed garlic
juice from one fresh lime
a splash of balsamic vinegar
salt and pepper to taste

there's not a hard and fast way to make gazpacho, so have fun letting your kids alter the portions so you can concoct your family's own special brand.  serve chilled with a basil leaf garnish.

sweetcorn and cheese fritters

1/2 cup of flower (sifted)

1 cup grated cheese

1 can drained corn kernals

1 egg

combine and cook for 2minutes on both sides

my son loves this recipe and can almost make it by himself

just wondering if anyone has any lunch box ideas that are healthy and fun i can use for my kids?  they arent real fussy eaters and love trying new things, would appreciate it if some one has some reciepes or suggestions to share with me.

Hi guys, Here's a sandwhich that my son loves. It's philly cheese (the spreadable kind) and fruit medley. Combine about 2 tablespoon of philly and a handful of the fruit in a bowl and spread onto bread. It's enough to make 2 sandwiches.