COOKING CLASS: 57 Fun Recipes Kids Will Love to Make (and Eat!)
Deanna F. Cook Julie Bidwell
Deanna F. Cook Julie Bidwell
Deanna F. Cook has written more than a dozen cookbooks for families and kids, including the award-winning Kids’ Multicultural Cookbook, with more than 100,000 copies sold. She has taught cooking classes and was an executive editor at FamilyFun. An avid cook and spokesperson, she’s hosted kids’ cooking specials on the Food Network and is a TV spokesperson on cooking with kids. She lives in Northampton, Massachusetts, with her husband and two daughters.
For parents eager to find ways to engage kids in meaningful activities, cooking is a fun and productive opportunity to help kids become more creative and self-sufficient, while learning valuable skills and interacting with others.
COOKING CLASS is written for kids ages 8 to 12, with step-by-step photographs they can follow on their own, along with imaginative food presentation ideas such as egg mice and fruit flowers for breakfast and easy-to-make egg rolls for dinner. The 50 recipes focus on using healthful, whole ingredients without compromising on the kid-friendly component. There are recipes for favorites such as pancakes, grilled cheese, and smoothies, along with nutritious omelets, roasted roots, and fish tacos.
Kids will also learn the skills of successful cooks, from safe and proper cutting to accurate measuring, prep work, and cleanup. Original photography shows real kids in the kitchen as well as shopping at the farmers’ market, picking apples at a local orchard, and enjoying the food they make.
Makes 2 smoothies
For a quick, delicious snack, mix up your own smoothies. This recipe calls for frozen mixed berries (strawberries,blueberries, and raspberries) and fresh bananas. But you can substitute many other fruits: try peaches, mangoes, or melon.
3/4 cup frozen mixed berries
1 ripe banana, cut into 1-inch pieces
1 cup vanilla, strawberry, or blueberry yogurt
1 cup milk
Whipped cream, optional
Put the berries, banana, yogurt, and milk in a blender. Put on the lid, then blend until smooth and purple. It may take a couple of rounds before all the fruit is ground up.
Pour into glasses, add a squirt of whipped cream, and serve with a straw and a paper umbrella for an extra-fancy treat!
Makes 4 servings
Here’s an easy, no-cook pasta sauce. (But don’t forget to cook the pasta!) This recipe calls for bow-tie pasta, but you can use any fun shape that you like. You can also eat it without the noodles as an appetizer (in Italian, this saladis called insalata caprese). Or try it on some toasted Italian bread.
1/2 pound fresh mozzarella
Small bunch of fresh basil
1/4 cup olive oil
2 large ripe tomatoes, chopped
1 garlic clove, crushed
1 teaspoon salt
1 (1-pound) box bow-tie pasta
Freshly grated Parmesan cheese, for serving
Cut the mozzarella into bite-size pieces and place in a large serving bowl.
Snip the basil leaves with clean scissors and measure about 1/3 cup into the bowl.
Add the olive oil, tomatoes, garlic, and salt to the bowl. Stir well and add more salt to taste. Set aside while you cook the pasta to let the flavors blend together.
Have an adult help you cook the pasta (see How to Cook Pasta, page 105). Drain, then toss the warm noodles with the mozzarella and tomatoes.
Serve on plates, and garnish with any remaining basil, if you like. Pass the Parmesan cheese, please!
These recipes may be reproduced with the following credit:
Recipes from COOKING CLASS by Deanna Cook. (Storey Publishing; February 2015; $18.95/trade paperback; ISBN; 978-1-61212-400-1). www.storey.com
Contact: Alee Moncy