Over the Labor Day weekend I was lucky enough to have Kathrin’s boys, Finn and Bode, accompany their parents to my house for a sleepover. My end of summer schedule has been hectic, however, so there were slim pickings at breakfast time. I did have some yogurt, milk, and a few little goodies I always keep stocked in my fridge and pantry. So, with two willing helpers at my side I decided to kitchen test the next installment of Chefing with Kids: morning yogurt smoothies. According to the boys they are a winner. Come and cook with us! Continue reading “Fruity Smoothy Mornings”
Category: Guiding Principles
The good lessons we have learned along the way
Care for a Side of Pesticides?
A study called: “Are Organic Foods Safer or Healthier Than Conventional Alternatives?” has been published yesterday in the Annals of Internal Medicine and has come to the somewhat surprising conclusion that “published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods.” However, it has also concluded that “consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria”. Continue reading “Care for a Side of Pesticides?”
Sushi Sous Chef
As we continue our series on chefing with kids, I want to share another great way to get your little helpers involved in the process of making dinner (and get yourself a sous chef or two in the kitchen). Sushi. That’s right, Sushi. Earlier this week Finn was lucky enough to eat dinner at a friend’s house where sushi is a regular meal. Convinced that we could do the same, he suggested we become an all sushi all the time house, and while that wasn’t going to fly for me, I did agree – on his suggestion – that we make our own sushi for dinner last night. It was fun, it was easy, and the kids did most of the work. Just perfect! Come and cook with us! Continue reading “Sushi Sous Chef”
Chard Your Way Through Dinner
Do you ever think about how much control we have over where our children go, what they do and – more than anything – what they eat? Sometimes I wonder if they resent having no input on what I cook on a daily basis; I know I would. They are getting older now, and at 5 and 7 they are ready to be more active in the kitchen. To inspire them, I make just about any healthy dish that they ask me to make. So when my older son came home and told me, excitedly, about the raw chard rolls he had at school, I took the ball and ran with it. Half a CSA box later, I had two happy (and participatory) campers chomping on raw (and refreshing) chard rolls. Talk about a healthy dinner; I couldn’t have made it up if I tried. And let me assure you, my cooperation would have been less than stellar had he begged for corn-dogs… thankfully I am deaf when it comes to those suggestions. Come and cook with us! Continue reading “Chard Your Way Through Dinner”
Chefing with Kids! A Mini-Series
In the Come and Cook with Us partnership, I usually let Kathrin handle any topics associated with cooking for children as she has them, and I do not. Recently, however, I had the good fortune to visit with her family and receive a first hand lesson in cooking WITH kids from Kathrin’s oldest boy, 7-year-old Finn. Ever the adventurer, Finn has just recently started making eggs with his Dad on Sunday mornings, so when I realized we would be having dinner together in the evening I invited Finn to co-chef with me. The result? Quality time together, some powerful lessons in patience, a delicious dinner, and a proud child who is excited to try just about anything. In honor of this experience, Kathrin and I are kicking off a mini-series on cooking with children, starting with the top 10 reasons to invite you children to the stove today. Come and cook with us! Continue reading “Chefing with Kids! A Mini-Series”
Come and Cook with Us 