Silver Spoon for Children | Parenting In the Loop

Weekend Reading from the Parenting in the Loop

This week I have been at the “beach” house in Rhode Island. We are heading into a somewhat rainy few days so hopefully I can catch up on some reading and writing while sitting and spending time with my pregnant daughter and her husband as they prepare for their first baby.

It is officially a “baby” watch weekend for us…my daughter’s due date is September 1st and we have already made one trip to the hospital this week in the wee hours of the morning for false labor.

“Baby Watch”…

My thoughts have been racing this week and when that happens one of the ways I calm and comfort myself is to cook. Preparing a good dinner is my way of comforting and loving my family. Enjoying a good meal at the end of the day allows the family to relax and enjoy each other while sharing some really delicious food around the table of plenty.

So today, I am posting some favorites of mine related to creating recipes and involving children in the preparation. Kids are natural creators. Food and the kitchen go together to fuel their creativity.

Taco Tuesday

I have chosen this post from Motherlode because if you link to it you will see a very short video of a smiling child making “Chermoula” a Middle Eastern pesto which I have never tasted. You can also follow Kids in the Kitchen and get your own ideas for involving the children in cooking adventures during the weekend.

The master plan? Raising children who can be independent in the kitchen, able to prepare a few healthy meals and snacks and with the confidence to tackle a new recipe or task. In our Kids in the Kitchen series, Motherlode’s KJ Dell’Antonia and Cooking’s Margaux Laskey move their very differently aged families toward that goal. Margaux finds ways for her 3-year-old and toddler to help cook, while KJ stands back and coaches her two 9-year-olds and her 11- and 14-year-olds in cooking on their own.

Source: Kids in the Kitchen: Broiled Fish With Chermoula – The New York Times

What better food to share but a loaf of bread. Make this easy one with your children and enjoy the fruits of your effort together with some butter and jam.

Who wouldn’t want children who can be independent in the kitchen, able to prepare a few healthy meals and snacks and with the confidence to tackle a new recipe or task? In our Kids in the Kitchen series, Motherlode’s KJ Dell’Antonia and Cooking’s Margaux Laskey work toward that long term goal with their very differently aged families. Margaux finds ways for her 3-year-old and toddler to help cook, while KJ stands back and coaches her two 9-year-olds and her 11 and 14-year-olds in cooking on their own. This week, both families tried simple bread-making. KJ: Us

Source: Kids in the Kitchen: No-Knead Bread for All Ages – The New York Times

I was so happy for this weekend find on the cookbook shelves at Eataly here in Chicago. It is an authentically good source for Italian food geared for kids and adults alike.It is not finger foods made easy but a real Italian recipe book anyone can enjoy.

Silver Spoon for Children

Review: The Silver Spoon for Children – Favorite Italian Recipes January 31, 2010 in Uncategorized We got this cookbook for our eight year old for Christmas. Till today, we had only used the pizza recipe and we mainly took the lazy route and bought pre-made pizza dough. That did not test the quality of the book too much. Today, we embarked on a two-hour extravaganza and made gnocchi with tomato sauce and an orange cake. We used canned tomatoes but, apart from that shortcut, we made everything else from scratch. It was a huge success. The gnocchi tasted totally authentic. It was really fun to make them, much easier than fresh egg pasta. The potato and flour combination has the same consistency as play dough. You roll it into a thin sausage and chop it into gnocchi. It’s perfect for all age groups. I think we had a first all family cooking epiphany with the four-year old to the four+ year olds working together like a fairly well-oiled machine. Gnocchi cook really quickly and you have to scoop them out as soon as they float to the top. We made enough to freeze half of them for a future dinner.