KITCHEN for Kids
Recently I was asked by my daughter if I could buy her a new cookbook. I asked her what kind of cookbook she wanted, and her reply was “one for kids, Mom!” So I spent some time looking around for a new cookbook that we hadn’t discovered yet, and I found a gem written by Jennifer Low.
Kitchen for Kids is a cookbook written specifically for young children. All of the recipes are kid-tested, as well as kid friendly. There are no knives used, no stove-top cooking is utilized, and power equipment like blenders and mixers are eschewed. Simple, straightforward cooking that produces flavor is the order of the day, and with over 100 recipes to choose from, even the pickiest eater is bound to find something. As a mom, I also appreciate that the recipes are written with child size servings in mind. A cake recipe makes a small cake for a child to share, rather than an entire sheet pan, making the recipe easier for those small hands to put together. The cookbook also features photos throughout, so a child can quickly be enticed by a cookie or a loaf of bread.
Abigail loves her new cookbook, and as she read through a few of the recipes, she became excited when she realized that she could make the entire thing by herself, with no help from an adult. I have no doubt that in a short amount of time, this book will be full of drips and spatters- the kind that mark a well-loved cookbook, and make it stand out from the rest on the shelf. Here is a recipe that Abigail recommends; she says it’s a fun new way to eat vegetables, and that it will be even better when made with fresh peas from the garden.
Peas and Corn Packets
Supplies: bowl, measuring cups and spoons, spoon, foil, baking sheet
Ingredients:
- 16 fresh sugar snap peas
- 10 whole baby corn cobs (from 1 can)
- 1/4 cup frozen peas
- 1 teaspoon vegetable oil
- 1/2 teaspoon soy sauce
- pinch of garlic salt
- sprinkle of pepper
- 2 ice cubes
1. Preheat oven to 350ºF.
2. Wash the sugar snaps. Trim them by snapping off the stems and pulling off the long stringy skin that runs along the edge. Put the trimmed sugar snaps into a bowl. (Throw out the stems and stringy bits.)
3. Drain and rinse the canned baby corns. Add with the frozen peas to the bowl of sugar snaps. Add the oil, soy sauce, garlic salt, and pepper. Use a spoon to stir well.
4. Cut 2 squares of foil, each about 12 inches square. Lay the squares on your work table. Put a pile of vegetables in the middle of each square. Add an ice cube to each pile.
5. Wrap the foil around the veggies and ice, sealing the edges. Make sure there are no holes. Place on a baking sheet. Bake 20 minutes.
6. Get help opening a packet to check that the sugar snaps are cooked. They should be bright green, crunchy, but not raw. When the sugar snaps are done, the baby corn and shelled peas will also be ready. Eat warm.
Makes 2 Peas and Corn Packets.
