Little Kitchen: 40 Delicious and Simple Things That Children Can Really Make – Review and Giveaway

Little Kitchen: 40 Delicious and Simple Things That Children Can Really Make, by Sabrina Parrini, Skyhorse Publishing.  Is for all young chefs and kids who want to know more about cooking.  Fun times in the kitchen!

About the Book

“Food is my friend

Deliciously healthy and not too sweet, 

The first things a little chef should eat.

Cook with gusto and cook with care,

Please make sure an adult is always there.

How to cook…it’s all right here.

Turn the pages and start to steer.

The land of food now awaits you.

So, happy cooking all the year through!”

This handy little book will have your aspiring young chef turning out amazing dishes for you and your whole family.  Hey Mom and Dad all you need to do is sit and supervise, and let the kids take over the kitchen. Tonight is Kid’s Night in the kitchen.

My Thoughts

What a great way to get your kids involved in meal planning than with this helpful cook book.  Amazing creations are awaiting, from savory main dishes and snacks to sweet desserts and treats.

Teaching kids to cook with confidence is the key to teaching them how to fend for themselves, become independent and give them self-esteem and life-skills not only in the kitchen but the world at large.  Cooking is fun with kids. With aprons on and clean hands, cooking affords much family one-on-one time, discussing the day and other important issues in kids lives.  Cooking together is fun and rewarding when creating dishes together especially around busy meal times when all you want is to get food on the table. With another set of hands, what could be better?  Kids are more likely to eat what they make themselves, and have pride in their accomplishments, as they get to choose what goes into the meal and ultimately into their tummy.

Book Highlight

Let’s be honest parents.  It takes time and patience to let young children into your kitchen.  For children to gain confidence you will probably have to lay down some ground rules, but please allow for mistakes.  My family endured many a night with burnt mashed potatoes, and strange-looking concoctions, but smiled and ate anyway.  Most important is safety in the kitchen, so a brief lesson on how to handle those tools is a must.  Also remember they learn by watching, so involve them as much as you can.  So open your heart and your kitchen, and allow that little mess or that extra pot or pan at least once a week, and make sure to  plan fun times around the cleaning up after all the cooking and eating has been done.

Kid’s Night in the kitchen could comprise of one dish or a whole meal for the family.  This book offers such items as Potato Croquettes made from mashed potatoes which are crunchy on the outside and lovely and soft in the middle, Mini Shepherd’s Pie  served in individual oven-proof bowls, Chicken Soup With Tiny Pasta which is so easy to make, it will grow with your aspiring chef as a basic recipe for every soup to come. A quick and easy Christmassy Punch is a lovely cranberry-raspberry lemonade which would be fabulous any time of the year. Tacos will be a hit if Kid’s Night happens to fall on a Friday, and with Raspberry Delight for dessert, the entire night will be a real success.

ANZAC COOKIES

Anzac cookies were named in honor of the Australian and New Zealand troops during the First World War.  No eggs were used in the cookies so they didn’t spoil on the long journey to the battle field.

  • 1 Teaspoon butter for greasing
  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup flaked coconut
  • 1/2 cup brown sugar
  • 4 3/4 Tablespoons butter
  • 2 Tablespoons and 2 Teaspoons light corn syrup (or maple syrup)
  • 1 Teaspoon baking soda
  • 1 Tablespoon and 1 Teaspoon boiling water

Ask a grown-up to help you preheat the oven to 320 degrees F and grease several cookie sheets with the butter.

Combine the oats, flour, coconut, and sugar in a large mixing bowl.

Place the butter and syrup in a saucepan and ask a grown-up to help you melt them over a medium heat.  Stir so they are well mixed, then turn off the heat and let it cool a little.

Ask a grown-up to help you add the baking soda to the boiling water in a little bowl, then pour it into the melted butter and syrup.  It is best to wear oven mitts while you do this as the baking soda will foam up.  Pour into the dry ingredients and stir in well with a wooden spoon.

Place teaspoons of the cookie mixture onto the greased cookie sheets leaving about 2 inches of space between them so they can spread out while cooking.  Use your fingers to flatten them a little bit.

Ask a grown-up to help you put the cookies in the oven and bake for 10 minutes, or until they are golden.  Take the sheet out of the oven and use an egg flip to lift the cookies onto a wire rack to cool.  They will firm up as thy cool down.

HONEY AND SOY CHICKEN KEBABS

Who doesn’t like things on sticks?  In this recipe, you will need to soak your skewers in water before cooking as this stop the bamboo from burning.

  • 2 Chicken Breast fillets (approximately 1lb.) cut into 3/4 “ cubes
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 Tablespoons and 2 Teaspoons Olive Oil
  • 2-3 cups cooked jasmine rice to serve (optional)
  • 2 Tomatoes, sliced to serve (optional)

Thread the chicken cubes onto the prepared skewers.  Try to put about the same number of cubes on each skewer.

Mix the honey and soy sauce in a baking dish.  Place the skewers in the dish and turn them over so they are evenly coated with marinade.

Ask a grown-up to help you cover the baking dish with plastic wrap, then put it in the fridge and leave to marinate for at least 2 hours.  If you leave it to marinate overnight the flavors will be even better.  Turn the skewers over in the marinade every now and then so they soak up the flavors evenly.

Measure the oil into a frying pan (or brush it onto a griddle) and ask a grown-up to help you heat it over a high heat.  Reduce the heat to medium-low and cook the kebabs for about 3 minutes on each side.  Ask a grown-up to help you with this and stand well back in case the oil spatters.

Use tongs to arrange the kebabs on a serving platter and serve them with rice and sliced tomatoes if you desire.

Contest Rules

Little Kitchen: 40 Delicious and Simple Things That Children Can Really Make, by Sabrina Parrini, Skyhorse Publishing is best suited for small young aspiring chefs between the ages of 9 and 12 and will have your kitchen smelling wonderful with all the amazing things that can be created.  Put my copy of this precious “Gotta Have” cookbook on your shelf for your kids by entering this contest.  Simply make a comment below, plus your suggestion as to what memories, good and bad you have about learning to cook when you were young, and you are entered in the contest.  Better yet, have your kids comment!  Good Luck! And Happy, Healthy, Local Eating!

Lady Locavore

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3 Responses to Little Kitchen: 40 Delicious and Simple Things That Children Can Really Make – Review and Giveaway

  1. Gabrielle says:

    Wow – what a fabulous book! I love to bake with my kids and regularly have them measure, mix and spoon out cookies or muffins or scones. They even have their own little aprons (much nicer patterns than my big one). My memories of baking with my mom involve those blueberry muffin mixes with the blueberries that came in a can – ‘wonder if they still sell those… despite the nostalgia, I would much rather put in fresh or frozen organic berries 🙂

  2. Andrea says:

    Whenever we made cookies with my mom we always wanted to add more sugar (because of course every kid thinks that is what is needed).
    She would always let us separate a little portion of the batter and experiment with it and add our extra ingredients we thought was necessary. In the end we usually just wanted the cookies that were made with the original recipe instead of our modifications.

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