K is for Kids in the Kitchen


ABCs of Homeschooling

It’s ‘K’ week, which makes me think of my favorite place in our home: the kitchen! Everyone knows that kids love to cook, and mine are no exception. One teeny tiny problem, however, is that I don’t like to teach kids to cook. Not even a little bit. I get impatient. I crank up the perfectionism. I wrinkle up my eyebrows. Mama ain’t happy… and nobody’s learning to love the kitchen.

But we homeschool, which means I don’t have to do it myself! We have a wonderful baker at our church, and she has come to my rescue. (Oh, how I love her!) She spends most days each December baking Christmas cookies: at least six varieties each day. Even better than her baking skills, though, is her willingness to teach my children how to bake up a storm without breaking a sweat. Spending time with her for the past two Christmas seasons means my daughters know how to take charge of a kitchen and produce delicious results!

So I’m happy to introduce them as my very first Guest Bloggers, and my in-house experts on Kids in the Kitchen.

First, a recipe from my middle daughter, who uses the pen name George.

these are really good!!!!! enjoy!! 😉

compost cookies
1 cup granulated sugar
1 cup brown sugar
1 egg
1 cup butter, softened
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup everything you like (such as chocolate chips, craisins, raisins, butterscotch chips, peanut butter chips, crisp rice cereal, crushed potato chips, coconut, etc.) up to 5 cups total.

Heat oven to 375 degrees. Mix sugars, butter, and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in everything you like. Drop dough by rounded spoonful about 2in apart (I make them big) onto un-greased cookie sheet. Bake 8-10 min or until light brown. It will be soft until not hot. Do not worry! If you care, they are roughly 162 calories per cookie.  And now I, George, take my leave. Good-bye, O faithful reader.

Chocolate chip nut cookies

Want to try some?

Oldest daughter is a good baker and a cookbook critic, as well. 

Cookbook review for Eat Fresh Food: Awesome Recipes for Teen Chefs

Book by Rozanne Gold and her All-Star Team
Photographs by Phil Mansfield
Review by Semi-Vegetarian Teen

This book is now my favorite cookbook. It has sections on breakfast, soups, pastas, sandwiches, salads, full dinners, and, most importantly, desserts. The recipes are well-written and easy to prepare, while still being complex enough not to bore. And they all use fresh, delicious ingredients that add vibrancy and flavor to each dish. The philosophy of this book is simple: make your food

        • Farmer-friendly
        • Ripe and Ready
        • Easy and Exciting
        • Sustainable and Simple
        • Honest and Healthy

You can’t get much better than that.

Fruits and vegetables from a farmers market. c...

Fresh is Best

And as long as we’re on the topic of recipes and the letter ‘K’, I really need to tell how I make kale chips. Move over, potato chips… now there’s something healthier! Here’s what I do: 

  1. First, remove the stems from a bunch of kale.
  2. Tear the leaves into chip-sized pieces and place in a gallon sized plastic bag.
  3. Drizzle in a little bit of olive oil — only a teaspoon or two.
  4. Seal the bag and let your preschooler shake it. Shake it, baby, shake it!
  5. Dump them out onto a baking sheet and sprinkle with a bit of salt.
  6. Bake at 300-350 degrees until crisp but not brown. I like to check every 5 minutes or so, removing the crispy ones when they’re ready and shifting the others around.

These keep well in glass jars if you can keep from eating the entire batch. I usually can’t, because they are the crispiest, shatter-in-your-mouth, bits of deliciousness I could ever hope for in a vegetable. They’re fantastic straight from the pan, or you can wait and crumble them over pasta or baked potatoes. 

Do you and your children have any favorite recipes or cookbooks? I’d love to swap. 🙂 And I’d enjoy knowing if you try our suggestions. Happy cooking!

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About Heidi

I'm a pastor's wife, striving to live generously. I'm also a homeschooling, gardening, knitting, cooking, reading mom.
This entry was posted in Homeschool, recipes. Bookmark the permalink.

14 Responses to K is for Kids in the Kitchen

  1. Joelle says:

    K for kitchen is definitely a good word for the ABC of homeschooling. It is a central place in any homeschooling home!

  2. Head Ant says:

    George, would oatmeal be good in the Compost Cookies? It’s the only thing I have right now!

  3. Oh that’s so cool that you let your kids post something on your blog! My boys are BEGGING for “cooking lessons”, and I don’t really know where to even begin with them. They both know how to make toast and scramble eggs, and flip pancakes… okay so it looks like we’ve got breakfast covered. Any kid’s cookbook recommendations?

    • Heidi says:

      My personal favorite is Mollie Katzen’s “Pretend Soup”. Each recipe is given in regular, grown-up style AND a little-kid-friendly picture version. The pictures make it easy to let your kids be in charge. The recipes are mostly vegetarian but you could easily add meat if you like. It’s a fun read, too, because the comments from her Kid Chefs are hilarious! For example, “It’s okay to lick your fingers, but not the knife.” (Good advice from Lee!)

      🙂 Also, I’m 41 and just recently got scrambled eggs figured out, so kudos to your boys!

  4. Amber says:

    I’m with you!! I’d love to teach my kids more in the kitchen but I. Can’t. Handle. It. Agghhh!!!
    Fortunately, they also have grandmothers to cook and bake with. And I *am* trying to involve the older ones with cooking lunch and supper more often. We’re getting there. =p

    I have kale in my fridge right now! I have to try this!!

    • Heidi says:

      Sorry, Amber… for some reason your comment got lost in my spam file.

      It’s nice with older kids, once they have some skills. Then I enjoy their company in the kitchen. Until then, grandmothers are definitely the way to go!
      Let me know if you like the kale chips. 🙂

  5. Naomi says:

    I need to borrow your baker friend! I cook, but I don’t like to, and I don’t like to teach it. I am not a follow the recipe person. I cook by the “dump” method. It works, but it isn’t really teachable…

    • Heidi says:

      That’s how most of my cooking is, too. Guess that’s why I’m not a baker… it requires precision! I have been trying to teach them some basics like making a roux for gravy or sauce, making stock for soup, etc. But baking… yikes!

  6. Michelle says:

    Great thoughts! I love the idea of the kale chips, but turnip greens and mustard greens are more common here. I wonder whether they would work in this recipe? Thanks for sharing all your cooking with children tips–and allowing them to share! 🙂

    • Heidi says:

      I’d love to hear how it works if you try the other greens. We’ve also made them with collard greens… just takes a bit more work to remove the bigger fibers in the leaves.

      😉 The girls are already plotting their next recipes to share. Looks like my blog will expand from its original theme!

  7. Pingback: Good Food; No Photos | Give Away Seven a Day

  8. Pingback: Home School Posts Index | Give Away Seven a Day

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