Like many families, he finds us a lot Not enough time for everything – Especially the time to hang out with each other between school, work, activities and other responsibilities.
In my family, cooking is one of the ways we work on.
Sometimes I cook, sometimes my husband cooks, sometimes one or both Our children make dinner. Not only helps to learn useful life skills, but rather gave us a lot to talk about – whether it is seasonal products, the increasing costs of some ingredients, or how to read nutrition stickers.
My husband and I in the kitchen helped us as children
I know this is not a new approach; We know many families in which children participate Summary and preparation planningAnd there are many cooking lessons for children, camps and resources available online. For our family, we enjoyed cooking this way for years and trying to count countless foods – and this does not surprise us Reserve studies The idea of involving children in cooking is associated with improvements in their eating habits.
My husband and I are attached to this when we grew up. We were all responsible for Cooking family dinner From time to time starting from the primary school because of our parents’ preoccupation with work or the graduate school. Talking about that now, I think we have gained confidence and a sense of responsibility and some strong skills. We were proud of what we accomplished – even when the recipe did not turn just as expected – and we felt prepared when we were outside the house and you will need to feed ourselves.
When we had children, we wanted to teach them some of these lessons. Among the tools that we used were children’s sizes, plastic dishes and vessels, and “demonstration soup”, one of the cooking books in the author of Molly Katzen for children. I spoke to her years ago for The short short article I was writingAnd I explain how to make food within the reach of young children. This may mean placing the ingredients on a surface at the children’s level where they can easily see them or engage them in basic skills such as mixing, using very extra vessels so that they feel comfortable with them. She told me that this helps them to feel the benefit and participate in this process, and we found that this is true in our home.
They seized cooking
The basis we presented at home, in addition to the skills collected on scout camping or cooking or unofficial camps “Chopped”-competitions similar At school rest periods, my children gave enough attention and know that you want to help-then take some preparatory for dinner and cooking.
Grilled cheese, scrambled eggs and simple salads were among their early dishes. Now that they have become teenagers, each other often appoints a cooking book to choose a recipe every week. Sometimes, the book of cooking Betty Crocker is tried and real, and at other times it is chefs and humanity Jose Andres. Some of the last meals they made include Türkiye, Polonies, Sindwiches, which are marinated with the sink of the Haiti pickle, and Gado Gado – a traditional Indonesian salad that I have not heard before until our son has prepared and served it recently.
The son’s son prepared a new dish for it.
With the author
Children are responsible for choosing a recipe, adding ingredients we need to apply a joint grocery menu, and choosing the day they will cook, then this happens-with at least an adult to answer questions, help in large blade devices, or work as a mite chef when needed.
We adapt recipes to our tastes
No one in our house tends to follow the recipes to the message when they cook; I do not eat too much meat, so we often use a different protein instead of what the recipe is loud. Our publications generally work – but my son tested that when he does not know where to find white wine and use white wine vinegar instead. Genokchi’s soup, who was making a little of Zing, gave. And the Thai painting made by my daughter, which I achieved for one week, more than an hour, even with time -saving adjustments, so bedtime time was rapidly approaching with our sitting for dinner.
This Thai recipe is the recipe that I have never tried to make, and enjoying the noodle product shows one of the great benefits of the presence of many chefs at home. Children are not interested in ingredients or preparation tasks. I go beyond some recipes because they look consuming time or use a lot of dishes, but my children are ready to try it. We enjoyed homemade pasta, sushi, soft pastries, and the croissants filled us because they were interested in making these things and we knew that we were all well as they appeared. (We always have peanut butter in the store in case of cooking emergency.)
Other advantages of my husband and husband include time to end business meetings or do other things during dinner, knowing that we give children time and space to contribute to the family in a way that they enjoy, and to provide a starting point for discussions about biological engineering foods and buy them locally.
In the Gado Gado recipe, which came from the well -known cooking book in Katzen, you notice the summit: “Enjoy this!” And my children do.
