See below for kid-friendly recipes.
You’ve heard it before and it’s true—kids say and do the darndest things. Spending time in the kitchen with your
children is both amusing and amazing. What little sponges they can be!
I am sad to say I didn’t take time to relish such moments with my daughter. I prepared cookie cutter-shaped sandwiches and animal-shaped pancakes for her, but not with her. Do not let these moments pass you by. True, it may create a bigger mess and it may take longer, but it’s time well spent. Today at 20, my daughter can fix quesadillas and boxed macaroni and cheese. She is only now beginning to express an interest in learning to prepare more complex dishes.
Recently I met with Becky Carson of the Young Chefs Academy to talk about cooking with children. Here, children as young as three work in a real kitchen, fixing real food—no Little Tykes appliances or plastic food allowed!
Becky recommends keeping it simple when cooking with young children. It’s likely that there will be a little mess, but it’s a great opportunity to teach your child to clean as they work. It’s best to start with a few ingredients—just three to five items can make something yummy. Most children like to chop and grate. Simple tasks will help boost your child’s creativity and confidence.
One of the biggest benefits of cooking with kids is that children are more likely to eat foods they’ve prepared—even those they might normally refuse. Becky said some of the favorite dishes the Young Chefs prepare are minestrone soup (made of veggies), manicotti, or Italian S’Mores, just to name a few.
The many MFM readers who sent photos of their kids cooking say their children’s favorites include cookies, pizza, and eggs. Anything that can be mixed with a large wooden spoon is a great start.
Get the Kids Cooking
• For details on cooking classes for kids offered by Young Chef’s Academy, visit YoungChefsAcademy.com.
• OSU Cooperative Extension Service offers a two-day Kids in the Kitchen workshop for ages 9-12 on June 17-18, 10am-2pm. Pre-registration fee of $15 for both sessions required. Call 405-713-1125 for more information. If you miss these, call them and ask about future sessions as they offer this workshop and others regularly.
Pictured here: Dillon Milner of Edmond adds just the right amount of seasoning to his dish.
Annie Nashert has a husband and teenage daughter who assume everybody has homemade dessert nightly. In addition to serving as Food Editor, Annie operates a small cookie-baking business and whatever other creative opportunities come along.