Preschoolers can take part in cooking by adding ingredients and stirring. Dayne Ownbey, 3, helps make a cake for his dad’s birthday.
As a bonus, kids are invested in the result. “Children enjoy getting hands-on with chopping and prepping vegetables. I’ve noticed kids are more likely to try new vegetables as part of a dish they prepared themselves,” says Jolene Lamb, community education culinary coordinator at Lincoln Land Community College, which offers cooking and baking classes.
Start small, recommends Denise Perry, owner of Copper Pot Cooking Studio in Springfield, which also offers classes for adults and kids. “Take a trip to the library to explore a new cookbook or to the grocery store to gather ingredients for a recipe. Then have them use measuring cups, spoons and scales. Baking is a great way to introduce kids to the kitchen.”
Recipes that are quick to prepare are best, says Lamb. “They’re long enough to keep the kids actively involved but not so long that they would bore or tire during cooking.”
Don’t stress over the mess, adds Perry. “Just remember they are learning so many things through cooking – math, science, reading and teamwork. Make sure a parent or guardian is supervising and have fun. Cooking with kids is a great introduction to working together and taking on responsibilities around the house in a fun environment.”
A safety note – she advises that only older children use knives. “My suggestion is either a serrated plastic vegetable knife or a small paring knife to start,” Perry says.
The University of Illinois Extension Office recommends that kids not use a small knife until they’re 5 or 7 years old. Younger kids can wash produce, measure items with spoons and mix ingredients.
It’s important to involve kids with food prep and cleanup, as well, according to the Extension Office. Make sure they wash their hands for 20 seconds with soap and water before beginning. Explain why they need to separate raw and cooked foods to decrease the risk of food-borne illnesses. When they’re done, have them clean the dishes and counters with soap and water, too.
Chinese Fried Rice Recipe
courtesy of Jolene Lamb
Serves 4
Time - 30 minutes
Ingredients:
¾ cup chopped onion
2 ½ tablespoons oil
1 egg, lightly beaten
1 teaspoon soy sauce
1 teaspoon sesame oil
½ cup diced carrot
½ cup frozen peas, thawed
4 cups brown rice, cooked and chilled
4 green onions, chopped
2 tablespoons soy sauce (add more if you like)
Preparation:
Heat 1 tablespoon oil in large skillet on medium heat. Add chopped onions and stir-fry until onions turn a nice brown color, about eight to 10 minutes. Remove from pan.
Mix egg, soy and sesame oil. Set aside. Add ½ tablespoon oil to pan, swirling to coat surfaces. Add egg mixture. Working quickly, swirl egg until egg starts to cook. When egg cooks, stir to scramble it up. Remove from pan. Set aside.
Heat 1 tablespoon oil in pan. Add carrots, peas, and cooked onions. Stir-fry for 2 minutes.
Apple Granola Stackers
From the “Family and Kids” section of foodnetwork.com, courtesy of Ree Drummond.
Serves 2
Time – 10 minutes
Ingredients:
1 Granny Smith apple, skin on, cored and sliced crosswise
1 red apple, skin on, cored and sliced crosswise (the apples need to be equal size)
¼ cup crunchy peanut butter
½ cup granola
1 tablespoon cinnamon sugar (1/2 cup sugar and 1 teaspoon ground cinnamon)
Preparation:
Spread all the apple slices, except the top slice, with peanut butter.
Sprinkle granola and cinnamon sugar over the peanut butter.
Stack the apples, alternating between red and green slices. It may help to do this in a bowl.
Wrap tightly in plastic wrap and refrigerate until ready to eat.
Perry recommends these cookbooks:
The Silver Spoon for Children New Edition
Favorite Italian Recipes
The Complete Cookbook for Young Chefs
100+ Recipes that You’ll Love to Cook and Eat
Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up
