Repeat this mantra 12 times: Spills are what sponges are for, spills are what sponges are for . . .
And then if you can truly believe this laid-back kitchen philosophy, you're ready to cook with the kids!Admit it. It's not easy to relax with young children in a danger-filled area of the house. Cuts, burns, falls and spills come to mind. So this kiddy-cooking concept might take some rethinking on our part. Gearing up. Letting go of preconceived assumptions as to what a 3-, 4- or 5-year-old should be able to handle.
Maybe it's surrendering control to a young child that's frightening. Or that we're set in our ways.
But by stepping into a small world where sticky fingers are fascinating and curiosity becomes self-assurance, we just might be able to recapture some of our own long-lost "joy" - while doing that bonding thing with those little guys who are so often overlooked. Too small, you know. Too dangerous. Wait 'til you're older.
Enter multitalented (painter, writer and musician) Mollie Katzen, author/illustrator of the classic vegetarian "Moosewood Cookbook" and "The Enchanted Broccoli Forest."
Her latest whimsical-yet-wise cookbook, "Pretend Soup," offers unique ideas for a cooking adventure to fill the dwindling days of summer when young natives are restless.
In essence, Katzen's book simply convinces the reader that cooking up a storm with young children doesn't have to be a threatening tornado.
And YOU needn't play the role of Wicked Witch of the West.
The key for a positive cooking experience is preparation, Katzen points out. And unabashed role reversal - where the little ones are the chefs, and grown-ups their helpers.
It takes a touch of wild abandon. Your kitchen team mustn't mind the batter-splatters dripping from counter to floor. Remember the sponge?
Katzen explains her inspiration for co-authoring "Pretend Soup."
" dropped in to visit my son's preschool one day to discover the children sitting at a low table, intently dicing fresh apples with dinner knives. My son was so absorbed in this task, he barely noticed I was there," she recalls.
The teacher, Ann Henderson, Director of Preschool Programs at Berkeley's Child Education Center, was quietly guiding the children, watching out for their safety.
And the young cooks were "reading" instructions from a pictorial recipe Henderson had drawn.
Katzen hadn't even thought of letting her son help prepare food beyond an occasional stir.
"Perhaps I assumed, as many adults do, that 3-year-olds are not that interested in preparing food," she said.
Interestingly, when Katzen remembered her childhood memories, they included her own flat-out passion for cooking - (at the age of 3). However, her techniques weren't tested in the kitchen, but in a mud pile.
She'd spend hours whipping up dandelion and earthworm delights with discarded plastic bowls, measuring cups and spoons.
"And now my son and his classmates were cutting apples with the same dedication," Katzen observed.
Several years later, when Katzen's daughter started day care in the same school, the cookbook project began.
The recently released cookbook makes an interesting read for adult and youngster.
Each recipe appears twice: first for the adult helper to read, complete with hints and safety tips, and a second time in a simple pictorial version for the young cook.
Katzen's research with her own children and Henderson's preschool classes helped her formulate the collection of simple but easier-said-than-done game plans for cooking with young kids:
- Efficient, experienced adult cooks may have to change gears, slow down, and look at cooking from a kid's point of view.
- Cook when you're relaxed.
- Be flexible.
- Let go of concerns about food waste. It causes a cycle of guilt and tension around food and eating that can have lasting effects.
- Have a sense of humor about messes.
- Set up a cooking station (using electric frying pan, instead of dangerous full-sized stove) at the kitchen table or child-sized table. This way, the small chef can see what's going on . . . safely.
And upon completion of a cooking session, perhaps Chef Small will let the helper sample a taste of the delicious creation.
Maybe not.
"Might spoil your supper, mommy."
*****
Additional Information BRONTOSAURUS BURGERS
1 pound lean ground meat (beef, pork or turkey)
1/2 cup chopped onion
1 tablespoon prepared mustard
2 to 3 teaspoons chili powder
1/4 teaspoon salt
1 8-ounce can tomato sauce
1 6-ounce can tomato juice
1/2 cup shredded carrot
1/3 cup bulgar wheat, uncooked
6 whole-wheat hamburger buns, split
1/2 cup grated cheddar cheese
In a 10-inch skillet, cook meat and onion until meat is brown and onion is tender. Drain off any excess fat. Stir in mustard, chili powder and salt. Cook and stir for 1 minute. Add tomato sauce, tomato juice, carrot and bulgar wheat. Bring mixture to boiling; reduce heat. Simmer meat mixture, uncovered, for 10 minutes, stirring occasionally. Meanwhile, toast hamburger buns, if desired. To serve, spoon meat mixture onto toasted buns; sprinkle each sandwich with grated cheese. Serves 6.
- Each serving contains 342 calories, 12 g fat, 35 g carb, 763 mg sodium, 66 mg cholesterol.
- From Better Homes and Gardens magazine
PRETEND SOUP
2 cups orange juice
1/2 cup plain yogurt
1 tablespoon honey
2 teaspoons lemon juice
1 small banana, sliced
1 cup berries (any kind, fresh or frozen; if they're frozen, defrost them first, and use all the juice - it'll add color to the soup)
Place the orange juice in a bowl. Add yogurt, honey and lemon juice. Whisk "until it is all one color." Place 5 banana slices and 2 tablespoons berries in each of 4 bowls. Ladle the soup over the berries and bananas. Eat! About 4 servings.
- Note: You can add other kinds of fruit as well. Slices of kiwi are especially pretty.
- Each serving contains 124 calories, 1 g fat, 28 g carb, 23 mg sodium, 2 mg cholesterol.
- From "Pretend Soup" by Mollie Katzen and Ann Henderson
POUND CAKE
1 pound unsalted butter, at room temperature
1 pound sugar
1 pound eggs
1 pound flour (cake flour is best)
Put butter in mixer bowl and mix until light and fluffy. Add sugar and mix until sugar is dissolved (about 5 minutes). Add eggs, a little at a time, blending thoroughly after each addition. If mixture starts to look curdled, add a little flour. Add flour and mix for 2 minutes. Lightly grease and flour cake pans (loaf, layer or bundt). Fill pans 2/3 full, run a knife around edges about 1/4-inch in from side of pan (keeps cake from rising in the center). Bake at 350 degrees for 50 to 60 minutes or until a tooth pick inserted in center comes out clean. Cool. Serve a slice on a plate topped with a scoop of your favorite ice cream and topping. Makes 2 loaves (approximately 32 servings).
Variation: To make a marble pound cake, take 1/3 of the cake batter and mix it with your favorite ice cream topping or a bag of thawed, frozen raspberries. Spoon into cake pans and swirl with a fork. Bake as directed.
- Each serving contains 228 calories, 13 g fat, 26 g carb, 20 mg sodium, 92 mg cholesterol.
- From "Gourmet Kids" by Jim Ewan, Salt Lake Community College
- Editor's note: This is indeed a gourmet, glorious gluttony, meant for an older "chef" to undertake. According to "The Joy of Cooking,"10 large eggs equal 1 pound; 1 pound of cake flour equals 43/4 cups; 1 pound of sugar equals 2 cups; and 1 pound unsalted butter is equivalent to 4 sticks.
MUD, DIRT AND FLIES ON TOAST
4 slices bread
1/2 cup unsweetened apple juice
2 tablespoons apple butter
1 tablespoon cinnamon
2 tablespoons raisins
Toast the bread. In a small bowl, stir together the apple sauce, apple butter and honey. Spread some of the apple mix on each piece of toast (mud). Sprinkle with cinnamon (dirt). Top with raisins (flies). Cut into triangles or squares and serve. Serves 4.
- Each serving contains 117 calories, 1 g fat, 25 g carb, 131 mg sodium, 0 mg cholesterol.
FLINTSTONE FONDUE
8 cups 1-inch french bread chunks
Vegetable oil cooking spray
1 package mild taco seasoning
1 1/2 cups grated reduced-fat cheddar cheese
1 cup tomato sauce
2 tablespoons tomato paste
Preheat oven to 450 degrees. Spray a sheet pan with vegetable oil cooking spray. Spread bread chunks on the sheet pan and sprinkle them with 2 teaspoons taco seasoning. Spray the bread lightly with vegetable oil cooking spray and toss well. Bake until crisped, about 3 minutes. Set aside. In a microwave-proof bowl, stir together the remaining taco seasoning, cheese, tomato sauce and tomato paste. Cover with lid or plastic wrap and microwave on high for 30 seconds. Stir well and then cook again if necessary until fondue is hot and smooth. Spoon the fondue into a bowl, set the bowl on a large plate or platter and surround it with the bread. Give each child a long fork with which to skewer the bread and dip it in the fondue. Serves 6 as a snack.
- Each serving contains 164 calories, 4 g fat, 24 g carb, 565 mg sodium, 10 mg cholesterol.
- From Wilma's Collection of Rubble
- Editor's note: This is a great recipe for an older child to prepare for a family get-together.
NECTARINE POPSICLES
3 medium quartered and pitted fresh California nectarines (1 to 11/4 pounds)
2 tablespoons sugar
1/2 cup frozen orange juice concentrate
Puree nectarines, sugar and orange juice in blender or food processor until smooth. Pour into popsicle molds or small plastic cups. Add popsicle sticks and freeze until firm. To remove popsicle from mold, run warm water around outside of mold until popsicle is loose. Makes 8 popsicles.
- Each popsicle contains 59 calories, 0 g fat, 15 g carb, 1 mg sodium, 0 cholesterol.
- From California Tree Fruit Agreement
PLUM POPSICLES
5 medium halved and pitted fresh California plums (1 to 11/4 pounds)
1/2 cup frozen fruit punch concentrate
2 tablespoons sugar
Puree ingredients in blender until smooth. Freeze in molds or small plastic cups until firm. Makes 8 popsicles.
- Each popsicle contains 70 calories, 0 g fat, 18 g carb, 2 mg sodium, 0 cholesterol.
- From California Tree Fruit Agreement
TWO-TONE SWIRL POPSICLES
Make a batch of nectarine and plum popsicle mixture. Spoon into molds in alternating layers. Freeze until firm. Makes 16 popsicles.
- Each popsicle contains 65 calories, 0 g fat, 16 g carb, 1 mg sodium, 0 cholesterol.
- From California Tree Fruit Agreement
CREAMY PEACH MILK SHAKE
1 cup chopped fresh peaches
1 cup vanilla ice milk
1/2 cup milk
4 ice cubes, crushed
Combine all ingredients in blender. Whirl until smooth. Serve immediately. Serves 4.
- Each serving contains 80 calories, 2 g fat, 14 g carb, 42 mg sodium, 7 mg cholesterol.
- From California Tree Fruit Agreement
*****
KIDS' OWN RULES
" `Gimme it' is not the magic word!"
- Imogen
"No holding knives by their sharp part."
- Trevor
"Don't put your face in the pan or you'll be burned and your face will get an owie."
- Jessica
"Never touch a cookie when it is in the oven."
- Nathan
"A good rule is no fingers in the blender."
- Amelia
"It's not OK if you spill on purpose."
- Matthew
- From "Pretend Soup" by Mollie Katzen and Ann Henderson
*****
`Adult' instructions provide tips for helping small chefs make soup
"Pretend Soup" gives instructions for both adults and children. For example, here are the "adult" instructions for the making of "Pretend Soup."
To the grown-ups:
Even the youngest child can have a great time making this recipe. And if you use fresh-squeezed orange juice - wow! You'll find yourself making it even when you're alone.
Cooking hints and safety tips:
- To help a young child measure the juice without fear of spilling, put the measuring cup in a pie pan or a baking pan. Put the juice in a small pitcher, and let your youngster pour it into the measuring cup. If spilling occurs, it goes into the pan, and there is no mess.
- Expect honey to be messy. Don't worry too much about exact measurements. Whatever your child can manage will be fine for this recipe.
- Use a big bowl for the whisking. You can hold the bowl steady while your young cook whisks away. You can trade places if somebody gets bored or tired.
- To help a young child peel a banana, cut it in half crosswise, then make a slit all the way down the side of the skin. Repeat on the other side, and give the peel a little tug to start. Then let your young cook do the rest.
- Another banana note: Bananas are safe to cut for even the youngest child. Use a serrated dinner knife or a plastic picnic knife and put a piece of tape on the handle, so your child remembers which end to hold.
- If you decide to use fresh-squeezed juice, squeezing the juice will be a fun project unto itself. It is quite challenging for a small child to squeeze juice, so be sure to provide a guiding hand and lots of elbow room.
Tools:
Citrus juicer (if you'll be making fresh juice); large bowl; whisk; tablespoon, teaspoon; serrated dinner knife or plastic picnic knife; ladle, soup bowls and spoons.