More On Kids' Night To Cook

posted February 26, 2007
  by Christine Gable, Kiddie Chow

Well, it’s been several months since I shared our experiences with kids’ night to cook—and I’m wondering how it’s going out there. Is anyone else having a kids’ cooking night also?

We’ve been continuing with ours—it’s usually a Thursday night—and I try to have some kid-friendly foods and ideas (or at least jot down some notes) for each of them to follow, if the recipe doesn’t come from a book.

Our 14-year-old gets more of the stove duty, the 8-year-old does veggie prep and simpler stove items (like turning tortillas) and table setting. All in all, it’s something that’s going to continue at our house.

A recent cookbook selection from a Williams-Sonoma gift card certainly helped our endeavor—this book really shows how kids like to have a say (and a helping hand) in what happens in the kitchen.

Williams-Sonoma Fun Food. When the book arrived, we had fun looking through the real food recipes, noting they were accompanied by real kid pictures and step-by-step instructions—even for the more complicated foods like lasagna.

Yes, this year Kids’ Night to Cook has taken on a life of its own—we now have a blog that the kids and I update every week with their latest kitchen endeavor: www.kidscook.blogspot.com. We have an agreement: They make the meal, they take the pictures and I post the recipe. Best of all, mom and dad do the dishes. Hey, maybe it’s a tradition in the making!

So if you ever need a bit of inspiration, check it out—you’ll find main dishes, veggies, even the occasional dessert of snack thrown in.

Say, what have your kids been cooking lately?

Next week: Kid-friendly Cookbooks

Garlic Salami Linguine Recipe
http://www.cdkitchen.com/


Serves/Makes: 4
Ready in: < 30 minutes

* 1 pound linguine
* 6 cloves garlic
* 3 tablespoons olive oil
* 1/2 pound salami, cut into 1/2" pieces
* 1/2 teaspoon oregano, basil and garlic salt
* 2 ounces feta cheese, crumbled
* 2 tablespoons parmesan cheese

Pour 2 quarts water in large saucepan to cook pasta. When water is boiling, add pasta and cook for 9-10 minutes, or according to directions on package.

Meanwhile, peel garlic and slice each clove thinly crosswise.

Place a large saute pan over low heat; add the oil and heat for 1 minute. Add the sliced garlic and stir frequently, heating until garlic is golden, about 2-3 minutes. Add salami, sprinkle with oregano, basil and garlic salt and heat for another minute or two. Add feta cheese and remove from heat.

Drain pasta in a colander.

Pour pasta back into pan and top with garlic, feta and salami mixture. Scrape pan well to get all the seasonings.

Toss gently, top with parmesan cheese and serve.

Christine's Note: This savory pasta recipe is adapted from the Williams-Sonoma Fun Food recipe for Garlic & Herb Angel Hair Pasta. We added the herbs, garlic and feta for more flavor.

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.

For more info and updates on Christine Gable, visit her personal website at:
http://www.christinegable.com/

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