Real Food For Real Kids

posted March 3, 2008
  by Christine Gable, Kiddie Chow

It just so happened that within days of each other, both of my kids mentioned—rather out of the blue—that they would each like to do that “kids night to cook dinner thing” again.

First my daughter mentioned that she liked those nights when she and her brother used to cook dinner. What ever happened to that, she wondered aloud? (Should I even try to explain the adult perspective: how my planning, preparing and time didn’t always match up with my lofty goals? Didn’t go there…)

“So you liked doing that?” (Surprise, surprise. At the time there were known to be some groans and grumbling—except when it was time for Mom to do the dishes.)

“Yes, it was fun!” she spurted, obviously remembering the more golden moments.

“We can plan to have you make dinner again, sure!” I said, already beginning to mentally calculate whether I had a few ingredients in the pantry for some handy-helper meals.

Then—in almost déjà vu fashion—the next night, her brother (and high school teen) mentioned that he’d like to try cooking dinner again—preferably something more complicated. And yes, the word “gourmet” may have even passed his lips.

It was obviously now time for me to get my act together. Instead of the last-minute “fling it on the stove dinners” that constitute the backbone of my favorite style of cooking (yes, one of my friends even coined the term “Queen of the Quick Meal” for me), it looked like I’d have to do a little more planning so that I could take advantage of this youthful enthusiasm.

Thus began our re-entry into kids’ cooking dinner again. While our original foray proved to not only be a great learning experience, it was also a switching of the apron, so to speak. In many ways it made me realize how often we adults tend to take for granted the skills, knowledge and techniques that go into just one meal’s preparation. And, as you probably know, I’m all for raising smart kids who know how to manage basic daily tasks. Especially cooking a meal. And nope, ordering pizza doesn’t count in my book—or microwaving that Lean Cuisine frozen dinner either.

I’m talking real food for real kids. Not only do basic whole foods provide needed nutrients for growing bods, the skill in being able to start with raw ingredients and turn them into a piping hot delicacy is a necessary skill for life-long independence.

Would your kids know what to do with one pound of chicken, a can of tomatoes and some rice? How about one pound of beef and a can of beans? Or how about some tofu, green onions and carrots?

Just as it’s easier for adults who have had the opportunity to practice and gain competence in their skills, the same goes for kids. And they probably learn even faster—for once kids have the basics, they’re quickly ready to branch out too.

As a parent, you are given the opportunity daily to model skills and procedures by example, to show them what home cooking is first-hand, so they’ll own those vital experiences (or memories) to draw from. And although it can seem overwhelming to think about sometimes, when you’ve got kids in the house, every moment of every day is an opportunity for building those memories.

Time to cut to the chase. Yes, kids cooking is happening in our house again on a regular basis. Daughter rules the stove one night (usually Tuesday or Thursday). Son rules on Wednesday. Mom plans and provides direct instruction as necessary. Dad’s on clean-up duty.

So far it’s been workin’ out pretty well. With me there to answer questions and assist as necessary, it gives me much-appreciated time in the kitchen with each one. I love it. Cooking is one skill that truly is learned best at the elbow of a knowledgeable adult—many times a mother or grandmother … sometimes a father or grandfather too.

And they also seem to enjoy the varied tasks and talking about all sorts of matters on their mind. Cooking can be overwhelming when too many ingredients or recipes and words are thrown at ‘em. Yet it’s in that multi-tasking that a truly divine meal comes together. But it pays to start out slow and steady.

Whatever the case may be, I hope you’ll take the time to share your particular take on cooking with the kids in your life. Stay tuned for more good grub from the kids.

Here’s an easy veggie that everyone in our house loves—both to make (easy)—and to eat (delicious).

Next week: Go for the Green


Jenny's Easy 3-Step Carrots Recipe
http://www.cdkitchen.com/


Serves/Makes: 4
Ready in: < 30 minutes

* 1 package (1-lb. size) baby carrots, washed
* 1 cup water
* 2 tablespoons butter
* 2 tablespoons brown sugar

Place carrots in small saucepan, add water and bring to a boil. Cook for 10-15 minutes, until carrots are fork tender.

Drain carrots and place them back into the pan.

Scoop butter and brown sugar on top. With heat on low, gently stir until butter is melted and brown sugar makes a golden glaze over the carrots. Turn off the heat and serve immediately.

©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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