If you’re anything like me you might shudder at the thought of having your young ones help in the kitchen. After having 4 babies in 4 years, the many needs of littles took precedence over my love of cooking and baking.
Now as I navigate through what was once my haven, I sigh as I remember my clean, organized, pre-motherhood kitchen. Remnants of toast and strawberry jam occupy one corner, while a dirty pot someone warmed hot chocolate in sits unwashed on the burner. A jar of peanuts with the lid half off sits beside my flour and sugar canisters.
Can you picture it?
Now, don’t let me mislead you with the title, I am not always an inviting mother. My descriptive tag could usually more accurately be “momzilla”. I confess that on any given day, there may be frequent grumping and loud roars at my young one’s attempts to help me in what I consider to be my space. Sadly, I am guilty of crushing tender hearts, sending them away in tears as I huff and puff, hurrying to just get done.
As my children have grown into independent human beings with definitive tastes of their own, it has become more challenging to prepare a good balanced meal everyone consumes willingly.
Each meal turned mom into an on demand, short order cook. The realization of how little my children actually knew about the kitchen and what happens there reinforced the reality that my impatience and inability to share my space was actually doing my children a huge disservice.
Since we are a home school family, I decided to implement food prep and time in the kitchen into our schedule. Each of my children, ages 13, 12 & 10 now cook independently or at least help me cook on their scheduled day. Doing so has forced me to be intentional in not making our schedule to full, a big key to a harmonious shared space. My own grumpy doesn’t seem to sneak out as easily when we aren’t rushed. Plus, each meal has some kind of learning involved. Both reading and math are present in our menu, which is my sneaky way of practice for the one that struggles. Surprisingly, I must say that involving my children has greatly decreased the appearance of the picky eating monster and I’m delighted to simply cook one meal that all enjoy. Watching their creativity as they plan, prep and prepare their meals has made my mama heart proud.
When our oldest daughter was about 8 or 9 all she wanted to do was concoct her own recipes. Though some things did not turn out as she envisioned, she came up with some yummy treats like chocolate apple pie. (it’s really quite delish!) While she would rather be out playing volleyball, she never ceases to amaze me with her meal plans and foodie ideas.
Daughter number 2, is my naturally born chef and at age 10, literally spends daily time serving us. I find her entertaining to watch and wonder often what God is preparing her to be and do. She tastes and samples as she goes, making sure each flavor comes through just right. She’s become quite the salsa making expert and loves coming up with healthier dishes for us to enjoy. Some days when ingredients are smeared all over the stove and every square inch of counter space, I have to bite my tongue and gently and quietly help her learn how to properly clean her cooking space when she’s finished with her creations, which is a life skill in and of itself.
Recently as the family bemoaned the fact that there was no dessert to be found in the house, my son asked if we could try making our own biscotti. I had no idea at that point, that he even knew what biscotti was, but we had a bunch of fun looking through recipes till we found the perfect one. The whole container full was gone in about 48 hours so we set out to make them again, adding more of our own personal flavors the second time around. While they still have sugar in them, it is less than a traditional cookie and I feel like I am serving a bit of a healthier option. Plus he and I made some great memories in the process.
Here are some of our kid tested and approved recipes that are used on a frequent basis.
Fresh Salsa
1 hot pepper
1 cucumber (optional)
1 bell pepper
3 cloves garlic (crushed)
4 sprigs fresh cilantro (or 1 T dried)
1 small onion
1 qt canned tomatoes (drained)
Juice of 1 lemon or lime (about 2 T)
½ T salt
I allow my children to use the food processor when I am present. It has been the easiest way to prepare this quickly unless you love chopping.
Place all ingredients into food processor except for the tomatoes. We like to see and taste the individual flavors so we just pulse till nicely blended not pureed.
Place chopped items in serving bowl and do the same with the tomatoes.
Mix gently. Refrigerate till serving time.
This has become a staple in our home as it tastes fresh even in the dark days of winter. It is the basis of several meals and snacks including hay stacks and wet burritos both of which can be a yummy way to incorporate fresh veggies.
King Arthur Biscotti
6 T butter
Scant ⅔ c sugar
½ t salt
3 t vanilla
½ t almond extract
1 ½ t baking powder
2 eggs
2 cups flour
Add ins – our favorites are any kind of nuts especially peanuts and pecans, chocolate chip (white or milk). We usually add about 1 to 1 ½ cups into the dough at the end.
Side note: We found this original recipe on my favorite King Arthur Flour website. I have found that these seem to turn out better using that flour.
Preheat oven to 350.
Line 13 x 18 baking sheet with parchment paper.
In large mixing bowl, beat butter, sugar, vanilla and almond extract, salt and baking powder till creamy. Beat in the eggs. At low speed, add flour. Lastly gently fold in chosen add ins. Dough will be sticky. Divide dough in half and shape it into 2 logs about 10 inches long by 2 inches wide and about ¾ inch tall. Wet a spatula and use it to smooth out the surfaces, making sure each log is the same thickness so that they will bake evenly. Bake the dough for 25 minutes. Remove from oven. Using a spray bottle filled with room temperature water, thoroughly spritz the logs making sure to cover the entire surface. Reduce the oven temperature to 325. Place trays back into the oven for 5 minutes, then pull out and slice into ½ inch slices with a bread knife. Set slices on edge and place back into the oven for another 20 to 25 minutes or until they start to feel dried out and turn golden brown.
Transfer to a baking rack to cool. We store in large glass jars.
We love sipping/dunking these into hot chocolate, chai, coffee or even just plain cold milk.
Our Favorite Family Salad Bar
Lettuce and/or other greens (I have learned my family loves the butterhead lettuce I purchase pretty much year around at Costco.)
Cucumbers
Peppers
Onion
Carrots
Broccoli
Cabbage
Eggs
Cheese
Bacon
Grilled Chicken, steak or turkey (Can grill a large batch and freeze for later!)
Various dressings
Recently some health challenges spurred me into thinking about incorporating even more veggies into our diet. While I don’t usually run into issues with desserts and yummy main and side dishes, getting my kids to choose to eat salad seemed impossible until I started asking them for input on what they think might be salad topping. I have found that my children are fascinated with and love to use my kitchen gadgets. This makes chopping, shredding and dicing a breeze. We serve each ingredient in a separate bowl, as I have found allowing each family member to assemble their own salad makes for a much happier meal time.
The protein options actually make this a super simple and complete meal that leaves even my big eaters full.
While I still am guilty of displaying a less than Christ like attitude to my children when they come into my kitchen, I find it helpful to recall how patient Christ is with me in the learning process messes that I make. I am also painfully aware since my youngest daughter died suddenly, how quickly life can change and that we may not always have the children we take for granted.
God has gifted us with them and instructs us to teach them in the way they should go. Teaching takes time and patience. I can’t help but think there can’t be a much more fun (and delicious) place to do so than in the kitchen.
