Kids in the Kitchen
By Jennifer Slaugh, senior staff writer

I have fond memories of cooking with my parents. Both welcomed their children into the kitchen and were excellent teachers—providing a fun experience as well as giving instruction.Even before we could help with food preparation, we were involved in setting and clearing the table, washing dishes, putting away groceries, and even reading the recipes out loud while my mom cooked (this was a disaster until I learned how to “read” fractions!). Cooking is second nature to me now, and I’m sure my siblings feel the same way. Our early introduction to the kitchen made it a safe and familiar place where I still enjoy being.

Cooking requires a variety of skills: math, organization/time management, attention to detail, ability to follow directions, creativity and patience. Bringing your children into the kitchen is a great place to teach these things, and you get the added benefit of more time together. But inviting kids into the kitchen can be a bit tricky. Obviously, the night your extended family is coming over and you’re experimenting with a new and complicated recipe is not the best time to bring your children in for instruction. Choose a day when you have time to be patient with unsteady, but eager, hands.

Making the Kitchen Kid-Friendly
1. Use an illustrated children's cookbook. A great example is Children's Quick And Easy Cookbook, by Angela Wilkes that shows the foods, measurements and steps along the way.

2. Many kitchen utensils and equipment can be dangerous for children to use unsupervised. Store knives and other sharp objects in separate drawers from the utensils you want your children to use.

3. Purchasing an apron and a few utensils in a child’s size will make baking even more fun for them. Look through your baking equipment and store items a child can use in a place they can get to easily. Bowls with handles and pouring spouts are good for kids.

4. Having a selection of unbreakable bowls, measuring cups and mixing spoons which fit in small hands stored on a low shelf or in a low cabinet within reach of your child.

5. If space permits, have a small table where kids can work on projects when you are working in the kitchen. If children are standing on ladders or chairs to reach a countertop, be sure to heavily supervise.

Before you begin food preparation, make sure your children are ready!
1. Tie long hair back so it won’t get in the way.

2. Make sure your children are not wearing loose fitting sleeves. Loose sleeves tend to find their way into batter, butter and flames.

3. Wash everyone’s hands.

4. Wear an apron.

5. Read the package directions or recipe all the way through with children before they start to bake. Explain anything they don't understand.

6. Gather all the ingredients and utensils before starting to make sure that you have everything.

Cooking with Children
When planning meals that your children will help with, it is best to use ingredients that the children already like—tater tots, hot dogs, etc. A great meal that can involve even small children is homemade pizza—not only can they help with mixing the dough, but all ages enjoy arranging the pizza toppings.

Because children are more likely to eat unfamiliar foods when they have helped make them, it is a good idea to involve your children when you are making something new or something with a new spice or flavor. Don’t assume that children won’t like to try more spicy or exotic flavors—let them try different things and decide for themselves what they do and do not like. The Green Eggs and Ham recipe below is a good instruction to pesto, but relating it to the classic children’s book will make children excited to try it.

Here are some recipes that small hands will enjoy helping with.

1 sack frozen tater tots 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon hot pepper flakes Green Sauce: 1/2 cup baby spinach, about 2 handfuls of leaves 1/2 cup fresh basil, about 10 to 12 leaves 2 tablespoons pine nuts 1 small clove garlic, cracked from skin Salt and pepper 2 rounded spoonfuls grated Parmesan cheese 1/4 cup extra-virgin olive oil Eggs and Ham: 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1/2 pound breakfast ham, chopped 8 large eggs A splash half-and-half or milk Salt and pepper Preheat oven to 425 degrees F. Open tots and pour 4 portions onto a nonstick cookie sheet. Sprinkle the tots with salt and dried seasonings and toss them around a bit to get the herbs to stick to the tots – as the frost starts to melt the flavorings will set into place. Bake the tots until crisp, about 12 minutes. Combine ingredients for green sauce in food processor and process until sauce forms; you are making a pesto sauce for the eggs. Set pesto aside and reserve. Heat a nonstick skillet over medium-high heat. Add extra-virgin olive oil and butter to pan, then add the chopped ham and cook to lightly brown at edges, 3 minutes or so. Remove the tots from the oven. Beat eggs and splash of half-and-half or milk with salt and pepper. Add eggs to the ham in the skillet and scramble them up with the ham to desired doneness and remove from heat. Stir the pesto into the ham and eggs, making them "green", and serve with garlic-cheese toast on the side.

Recipes compiled from

> AllRecipes.com

> BettyCrocker.com

> FoodNetwork.com