Five Gadgets All Kid Chefs Need Part 1

Who doesn’t need some help in the kitchen when it comes time to prepare dinner for the entire family? Sandra K. Nissenberg of “The Everything Kids Cookbook” says, “helping out at an early age, means helping out at a later age.” Encouraging kids to get in the kitchen at a young age means they will also enjoy the process at a later age. Let’s take a look at 5 kid-friendly gadgets that will lure your kids in to the kitchen, giving you your own culinary crew.

1. A Knife

You heard right. Why not present your little chef with their very own knife, or set of knives, for that matter. Curious Chef makes a set of blunt, serrated, nylon knives, perfect for the little hands of children. These knives are ergonomically designed to fit their hands and are rounded on the ends so skin is protected. The kids will learn how to wield these tools while helping you with the prep work. Let them have a go at soft foods, like boiled potatoes, tomatoes, avocados and even cooked chicken breasts.

2. Vegetable Choppers

Plastic, enclosed multi choppers are tons of fun for kids. Because the vegetables are safely enclosed in the bucket, kids can chop away without worrying about their hands. Kim Rushing of the Kids Cooking Company refers to the dicers as ‘alligator choppers,’ because who doesn’t love to feed hungry alligators?

3. Vegetable Peelers

Remember making carrot and cucumber ribbons as a child? By age 4, kids should be able to properly use a vegetable peeler to clean up those pesky veggies. If you need to make a decision, the traditional straight peelers are easier for kids to hold and use rather than the Y-shaped ones. Also, check out Chef’n; they make a tunnel peeler, which lets kids roll the vegetables in the palm of their hands and peels them using a covered blade.

A Peach of a Yogurt Cup

What You Need:

1 C of peaches, cut into bite size pieces
8 tbsp all fruit peach spread
2 C of vanilla yogurt

How to Make It:

Place 1/4 cup of peaches into the bottom of 4 dessert glasses.
Place 2 tbsp of peach spread into each glass.
Top each glass with 1/4 C of yogurt.

Makes 4 servings

When it comes to cooking kids love to make breakfast. This is a quick and easy breakfast idea they can put together to surprise Mom and Dad on a Saturday morning. They can use any type of fruit and fruit spread the family enjoys.

Preparation Time: approximately 10 minutes
Total Time: approximately 10 minutes

How to Teach Kids to Cook Part 2

Try new things

Here is a wild idea; let your kids plan dinner. If they want to have hotdogs and yogurt, what kind of recipes can you come up with to accommodate both ingredients? At the grocery store, pick out a new ingredient and make a mock game of Iron Chef of the House. Who can come up with the most creative ideas for how to use the secret ingredient in a dish?

Let your kids put broccoli in the mac and cheese. Who knows; maybe they will begin to enjoy their greens. Giving children the ability to experiment and try new things will broaden their horizons and teach them about how to pair foods. Don’t just stop at the foods though; think about different ways to prepare those foods. For instance, instead of just rolling up a burrito, how about frying it or baking it with cheese on top?

Keep it safe

Anytime a kitchen is involved, safety is always number one. Explain this to your children before beginning and make a game out of this too. See who can safely carry the eggs from the fridge to the kitchen counter. Also, try making a safety patrol, where kids get to point out potential safety places and suggest ways to improve and prevent.

Yes, it may take a little extra planning, but teaching kids to cook is probably one of the most rewarding things a parent can do. Keeping it fun, inspiring creativity and ensuring safety are easy steps for getting kids geared up for the kitchen. So what are you waiting for? Go find the lost treasure buried somewhere in that pile of mashed potatoes.

How to Teach Kids to Cook Part 1

Despite the stigma behind kids in the kitchen, teaching kids to cook is a great way to build confidence and strengthen your family bonds. Just look at the Italians and the French. They spend all day in the kitchen with their family and they are probably about as tight as any culture can be. There are some things to consider when introducing kids to the kitchen routines, but doing so can make all of the difference in the world.

Make it fun

Kids are all about fun. Just watch one of them playing outside and you will quickly see that anything can be fun if you just put a little imagination behind it. Today, companies are making it easier than ever to get kids to enjoy kitchen time. With bright colors and tools that are easy to use, kids are starting to take an interest in what they eat every day.

Before you even begin the prep work, sit down with your child and make up a game. Assign different tasks, develop different strategies and get ready to step foot into the biggest play area ever.

Ask kids to use their imagination. For instance, while wading through the jungle of broccoli trees, what kind of exotic species are they looking for? Maybe they are trying to paddle their way out of the Royal Gorge while whipping some eggs or even in a race against time crossing the tight rope of spaghetti while expecting the kitchen timer to ding at any second.

What Cooking Builds Within Kids Part 2

Science

Why exactly can toast never return to its former state? Inquiring minds want to know and the kitchen offers a great field for learning science. Learning how things work and react is great for building brain strength. The more you can understand how things work together and how different things can react with each other, the more you will be able to apply it to certain scenarios.

Reasoning

Problem solving is an important skill for anyone. Being able to think through a situation and come up with a solid plan on the fly is a skill that many people desire, but do not have. Being in the kitchen can help teach us to deal with many different problems at once. For instance, the gumbo is about to start burning, the stand mixer is about to be finished with the dough and the whip cream still needs to be made.

This type of reasoning will serve a child well later in life, trying to juggle tasks and people. Critical thinking is a skill that many people struggle to develop late in life, but instilling it early will have a significant outcome on how kids think about the world in which they live.

Cooking is more than just a fun activity. While it provides fun, it also builds necessary skills to help a child think and grow. These skills are not only limited to children, adults can begin to grow them as well, but getting them into children at an early age will help shape their world. So get cooking and build some of those necessary skills in yourself and your children.

What Cooking Builds Within Kids Part 1

There is a great deal of important lessons kids can learn in the kitchen. Of course, there should be an adult present to help out and accomplish any tasks that the children are unable to, but more of the reason is to begin to shape and mold the thought process and inner qualities of the children. These qualities must be placed inside the children as soon as possible so they take root and begin to develop during an early part of life.

Creativity

Creativity is one of the biggest qualities that most successful entrepreneurs encompass, so why not instill that as soon as possible? Creativity is what creates the best inventors, astronauts and world leaders. How can you get creativity from the kitchen? Simple, let your kids try new things.

Safety

Safety cannot be stressed enough in the kitchen. In order to keep safety on the forefront of your mind, you have to be continuously thinking ahead. This offers the ability to teach great foresight, which is in high demand in the world today. Being safe does mean being aware of the surroundings. How you can continuously improve them to protect those around you. This also provides a base for teamwork.

Self Confidence

Anytime a kid can do something for themselves, their self-confidence gets a boost. Building self-confidence is second to none. Making sure kids are confident in their decisions and in who they are is great internal real estate. Kids gain confidence when they get through certain tasks and in the kitchen, there are plenty of different tasks to slice through.

Deep Red Canned Beets

What You Need:

 

21 lbs. of beets, tops removed

Canning salt

 

How to Make It:

 

Prepare the jars and two piece caps according the manufacturers directions

Keep the jars and lids hot while preparing and canning the beets.

Scrub the beets clean and place them in a 12 qt pot.

Cover the beets with water and place the pot over medium high heat.

Bring the water to a brisk boil and continue boiling for 20 minutes.

Remove the beets from the cooking liquid, reserving the liquid, and allow them to cool enough to handle.

Once cool remove the skins and trim off the roots and stems.

Larger beets should be cut in half to fit into the jar well.

Place the beets into the canning jars and enough cooking liquid to retain a 1 in. headspace.

Add 1/2 tsp of canning salt to each jar.

Release the air bubbles and add more beets and liquid if necessary to preserve the recommended headspace.

Process the jars in a pressure canner at 10 lbs. of pressure for 30 minutes.

Drop the pressure to 0 and let the jars stand in the uncovered canner for 10 minutes.

Carefully remove the jars to a draft free area to cool completely.

Check the seals and refrigerate any jars that did not seal correctly and use with two weeks.

Before eating or tasting your beets boil them for 15 minutes.

 

Makes 14 pints

 

When picking the beets you are going to can be sure to choose ones that have a dark red color and are 1 to inches in diameter. To retain the red color add 1 tsp of vinegar with 5% acidity to each jar before sealing and processing.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 30 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 55 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 72; Fat 0g; Saturated Fat 0g; Carbohydrates 0g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 416mg

No Peel Canned Summer Squash

What You Need:

 

18 lbs. of summer squash

2 gals of water

7 tsp canning salt

 

How to Make It:

 

Prepare the jars and lids according the manufacturer’s directions keeping them hot.

Pour the water into a 12 qt pot and place over high heat to bring it to a boil.

Cut the squash into 1 in cubes and gently place the cubes into the boiling water.

Return them to a boil and cook for 5 minutes or until just softened.

Loosely pack the squash into the jars using a canning funnel.

Add enough hot cooking liquid to maintain a 1/2 in headspace.

Release any air bubbles and add more liquid if necessary to maintain the correct headspace.

Wipe the jar rims and tighten the lids by hand.

Place the jars into the pressure canner and process at 10 lbs of pressure for 40 minutes.

Let the pressure drop to 0 and leave the jars in the closed canner for 10 minutes.

Carefully remove the jars and place in a draft free area to cool.

Check the seals before storing and use any jars that must be refrigerated within 2 weeks.

Boil the squash for 10 minutes before eating or tasting.

 

Makes 7 quarts

 

There is always an over abundance of summer squash in the garden. Whether it is zucchini, crookneck or any of the other types of summer squash available there’s always more than we can use or give away. Because the skins are thin and edible there is no need to peel your squash before you can it. That makes canning summer squash one of the easiest things to can out of the garden.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 40 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 1 hour 05 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 28; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 3g; Protein 2g; Cholesterol 0mg; Sodium 294mg

Water Bath Tomato Juice

What You Need:

 

25 lbs. of tomatoes, cored and coarsely chopped

Bottled lemon juice

 

How to Make It:

 

Prepare the canning jars and two piece lids according the manufacturer’s instructions.

Place the tomatoes into a large cooking pot and bring to a slow simmer over medium heat.

Stirring often cook the tomatoes for 30 minutes or until very soft.

Press the tomato mixture through a sieve to separate the juice from the skins and seeds.

Place the juice back into the pot and bring to a slow simmer over medium heat.

Simmer the juice for 5 additional minutes.

Pour the juice into the prepared jars leaving a 1/2 inch head space.

Add 2 tbsp of lemon juice to each jar release the air bubbles and add more juice if necessary to achieve the 1/2 inch head space.

Wipe off the jar rims and seal down the caps by hand.

Process the jars in a water bath canner for 45 minutes from the point of boiling.

Remove the jars with a jar lifter and place on kitchen towels in a draft free area to cool.

Check the seals before storing and place any jars with tops that did not seal in the refrigerator.

Use any refrigerated juice within 2 weeks.

 

Makes 7 quarts

 

There’s noting quite like homemade tomato juice. Drink it as it is or use it in soups, stews or any of your favorite recipes. Tomato juice is also a great meat tenderizer. Use it when cooking those tough cuts of meat or add it to gravy for a more flavorful dish. Any type of tomatoes can be used to make this delicious tomato juice and the best part there’s no peeling or removal of any seeds. The cooking does that for you.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 35 minutes

Processing Time: approximately 45 minutes

Total Time: approximately 1 hour 35 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 35; Fat 0g; Saturated Fat 0g; Carbohydrates 7g; Fiber 2g; Protein 3g; Cholesterol 0mg; Sodium 16mg

Home Canned Zucchini Pickles

What You Need:

 

6 lbs. zucchini, sliced thin

2 C onions, sliced thin

1/2 C of pickling salt

2 C of sugar

2 qts of ice water

2 qts of distilled white vinegar

1/4 C of whole mustard seed

1/4 C of celery seed

1 tsp turmeric

 

How to Make It:

 

Place the zucchini and onions into a 12 qt. nonreactive pot and sprinkle evenly with the salt.

Pour the ice water over the vegetables and stir once.

Cover the pan and let the veggies stand at room temperature for 3 hours.

Dump the veggies into a colander, rinse well and drain.

Roll the vegetables in a dry kitchen towel to dry them.

Prepare the jars and lids as directed by the manufacturer.

Combine the sugar, vinegar, mustard and celery seeds and the turmeric in a nonreactive pot.

Place the pot over high heat and stirring constantly bring to a brisk boil.

Add the vegetables and return the mixture to a boil.

Pack the pickles into the jars and add enough of the hot cooking liquid to maintain a 1/2 inch head space.

Release the air bubbles and add more pickles and water to retain the correct head space.

Wipe the rims, seal the jars and place in a water bath canner.

Process the pickles from the point of boiling for 10 minutes.

Remove carefully and cool in a draft free area, check the seals and refrigerate any jars that did not seal correctly for up to 2 months.

 

Makes 12 pints

 

These sweet yet slightly tart pickles will be a hit when you serve them. It’s a great way to use up the over abundance of zucchini we all seem to have in our gardens. Use zucchini that is about the size of cucumbers and try to use them on the day they are picked for best results.

 

Preparation Time: approximately 30 minutes

Standing Time: approximately 3 hours

Cooking Time: approximately 5 minutes

Processing Time: approximately 10 minutes

Total Time: approximately 3 hours 45 minutes

 

Nutritional Information: (approximate values per 2 oz. serving)

Calories 22; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 116mg