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Cooking With Kids Made Easy

Impressions at Home - Cooking With KidsCooking with kids may be one of the most beneficial things you can do with them, but entering into a kitchen with a child can also be a very dangerous, messy and stressful situation. Here is my guide to set you and the kids up for kitchen success. You will reap only the benefits of cooking with children and leave the headaches for another day.

Set a mood for fun and learning. Cooking with kids will take more time and does require effort. But as with most things in life, the good things are worth the work and the wait. Keep your cool with little chefs; play as they learn. Remember: Cooking with kids is as much about the “process” as it is the product.

Setting up for success:

Don’t take on new tasks if you or the child is “starving.” If this is the case, pick a quick recipe that makes a quick healthy snack, or have veggies, fruit, and dip to snack on before you start.

Make sure you and the child are well-rested; most people tend to get cranky more easily if they are hungry or tired.

Make time for cooking. Cooking with kids can take longer as they are learning new skills. Enlist their help on a weekend afternoon when you don’t feel the mid-week time crunch of activities.

1.   Planning is part of the fun! Have fun choosing the recipe.

  • Share about the task you are doing, why you are doing it and what is happening. Allow them to help in planning a menu, choosing a recipe, and finding the correct ingredients so that they can become familiar with the kitchen.
  • Choose simple recipes to start. The easier a dish is to prepare, the more likely the kids will want to make it again. Start with things like quick breads, muffins, pasta, dips, smoothies, and sandwiches.
  • Given the child’s age and skill set, think about which steps your child can do independently. For example, kids who can read can call out the ingredients from the recipe card while you put them out on the counter. A younger child can help you pour and measure ingredients into a bowl. An older child might be able to mix or maybe even cut ingredients.
  • Doing some prep work in advance, such as washing items, trimming meats or cutting hard vegetables will make the process move more swiftly.

2.   Create a safe place where kids can cook.

  • All people cooking should wash their hands before beginning. Set up a work area at a lower height to make it easier for preschoolers to reach things. Offer children a stool only if you know they can balance on it.
  • Give frequent reminders about what’s OK okay to touch and which items can hurt them. Remove any sharp objects from their reach.
  • Talk about which kitchen tasks are for grown-ups and which ones are for kids.
  • Establish clear kitchen rules so they are aware of the fun and as well as the dangers of the kitchen, such as washing hands, not touching stove knobs or knives, cleaning up and getting to taste what you are making. I call this the “chef’s bite” ?only those cooking can taste the food as we are making it. Kids love this as it makes them feel special.

3.   Closely supervise children of all ages.

  • Do not leave a child unattended in the kitchen. If you must leave for a moment, take the child with you. Accidents can happen in the quickest moments.
  • Explain to them about the stove in age-appropriate, simple terms; for example, “The stove is hot! It’s not OK okay to touch it. Adults will handle the hot items. You can watch.” Always keep pan and utensil handles turned towards the back of the stove.

4.   Give children their own safe utensils.

  • Offer children wooden or plastic tools that are smaller and fit the size of their hands. Avoid giving children graters, as fingers can easily get scraped. Children can help snip herbs with rounded edge scissors. When a child is responsible enough, you can allow them to use small knives under close supervision. When you are using a knife, be sure to demonstrate safe knife skills, such as holding the knife properly, keeping blades sharp, using the appropriate knife for the task and cutting on flat skid-proof surfaces. If you need assistance with knife skills, contact me about a specialty session or watch this video on what knives you need. Note: your child will learn how you teach them, so only teach them good healthy and safe habits.

5.   Other learning is in the mix!

  • Ask the child to read each instructions aloud as you prepare the food, which will help with learning sequencing and following directions.
  • Your child can count and help measure to build math skills.
  • Do a bit of history after the dish is complete to find out where it came from or any special holidays or cultures that are associated with it.

6.   Introduce new foods.

  • On average, we need to taste foods up to 11 times to know if we “like it or not.” Introduce new foods in different ways with different sauces, shapes or cooking methods, like such as sliced apples, apple sauce, and baked apples.
  • Make simple things special:  Using Use a variety of cookie cutters to shape bread, cheese slices or even apple or red pepper slices to makes them special.

7.   Make set-up and clean-up part of the routine.

  • Know that you will most likely have a little mess, spilled flour, milk or a dropped egg. Do not let these moments frustrate you as this will frustrate the child, as well. Simply use it as a learning moment to teach how to do the activity next time and show that it’s okay to make a mess as long as we clean it up, too.
  • When all cooking is done, assist the child in simple tasks to help clean up. Even if it is just putting a few items in the sink and washing their hands, it is important that the child learns that cleaning up it is part of cooking.
  • To help avoid messes, guide children to measure over a cookie sheet that can catch excess, or break eggs into separate bowls to avoid slip-ups that ruin the entire dish.

8.   Give praise, acknowledgement and encouragement

  • Lastly, compliment your little chef. Celebrate their accomplishment and taste what you made together. This will also open conversation for new items to cook by asking “what do you like about the taste?” “What would you want to do differently next time?” If they have had fun even if they did not like what they made, they will do it again. You are building the foundation of a healthy lifestyle.

Fresh Plating Ideas for Spring

Rachel Sherwood Featured on Twin Cities Live
Featured on Twin Cities Live

Spring is on its way! Time to lighten up and enjoy some of the fresh items that are available this time of year. Here are some great ways to add fresh appeal to your ordinary meals using the five elements of The Pretty Plate.
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Plating Ideas - Oil#1 Decorating with Infused Oils
The first things that are usually available in the spring are fresh herbs. You can even grow them in your window at home. I love to make and use infused oils, not only for flavor, but also for decorating my plate. They are great for appetizers and entrées.

How to Make Infused Oils

Clean and completely dry a jar or bottle with a tight-fitting lid or cork stopper.

Choose your herbs (thyme, rosemary, sage, oregano, basil, or any of your favorite combinations). Wash well and allow to dry completely. It is important that no water is present.

Combine oil and herbs in a saucepan and slowly heat to a simmer; then remove from heat.

Allow herbs to sit in the oil until they cool. You can choose to leave the herbs in or strain them out for a cleaner look. Funnel into a clean container.

If using items such as garlic, lemon or pepper, store the oil in the refrigerator as these items can spoil quickly.

#2 Add Interest to Vegetables
Spring is also a great time for fresh vegetables like spring green beans and asparagus, but who wants plain, dull vegetables? Adding vegetables to your diet using the elements of The Pretty Plate to add color, shape and texture to your next side dish will create an appealing, tasty and healthy meal. Try sautéing your vegetables with a little garlic and lemon zest, then sprinkling with some toasted nuts or sesame seeds. Add a sliced, grilled chicken breast for a complete, healthy meal.

#3 Salads – Tossed  vs. Composed
Turn your everyday salads into stunning entrées.  If you want to eat a little lighter, turn your side salad into a main meal. Instead of tossing the salad together, make a composed salad by laying all of the main ingredients nicely on top of the lettuce and then drizzling with dressing. This is an easy way to turn a messy side salad into an impressive entrée.

#4 No-Bake Dessert Shooters
As the weather heats up, you may want to leave your oven off and make some simple no-bake desserts. Instead of serving a traditional cheesecake, make it light and elegant by serving it as a mousse. Single-serve miniatures are very trendy right now.

This application of cheesecake mousse topped with graham cracker crumbs is perfect for any gathering. You could also use something simple like chocolate pudding or lemon curd for other variations.

???????????????????????????????Cheesecake Mousse Shooters
8 oz. cream cheese, softened
¼ cup sour cream
½ cup powdered sugar
1 teaspoon vanilla
½ cup heavy cream
6 graham crackers, crushed (about 1 cup of crumbs)
¼ cup brown sugar
¼ teaspoon cinnamon
2 tablespoon melted butter

To make graham cracker topping:

Heat oven to 350 degrees.

In a medium sized bowl, combine graham cracker crumbs, sugar and cinnamon. Drizzle with melted butter and stir to coat crumbs.

Bake in 9×9” pan for 6-8 minutes until golden, stirring once in the middle.

Allow to cool and store in an airtight container.

To make cheesecake mousse:

In a large bowl combine cream cheese, sour cream, powdered sugar, and vanilla; mix until well-combined and fluffy, about 3 minutes.

Whip heavy cream until soft peaks form.

Carefully fold the whipped cream into the cream cheese mixture and pour into a zip-top bag.

Pipe mixture into desired serving vessels and refrigerate until ready to serve. Garnish with toasted graham cracker crumbs before serving.

The Top 8 Foods That Feed Your Heart

heart-friendly foods

February is not just a month about love because it contains Valentines Day. February is also American Heart Health Month.

This month, look out for your heart and of for the ones you love by incorporating these “Top 8 That are Great” heart-friendly foods into your diet.

 

almonds heart-friendly foods1. Almonds.  These nuts have heart-healthy nutrients like the antioxidant vitamin E and unsaturated fatty acids. These “good” fats help lower cholesterol. Studies show that almonds may help improve the lining of the arteries as well. Almonds are a calorie-dense food, so stick to small portions for snacks or introduce them by grinding them up to add crunch in chicken breading, salads or oatmeal toppings.

Impressions at Home spinach2. Spinach.  High in folate, potassium, fiber, calcium and co-enzyme Q10, spinach helps lower blood pressure and is essential for the strength of the muscles. With the heart being one of our larger and more important muscles in the body, this is key for keeping it strong and healthy. Popeye had it right; eat your spinach or other dark leafy vegetables every day. Substitute it for lettuce in salads and on sandwiches, add it to an omelet, lasagna, and soup, or even blend it in a smoothie.

avocados heart-friendly foods3. Avocados. These are high in calories but loaded with healthy fats. Avocados have monounsaturated fats, polyunsaturated fats, vitamin E, fiber and folic acid, and avocados contribute nearly 20 vitamins, minerals and nutrients to the diet. Add a little guacamole to your dinner or a few slices to a salad or sandwich. You can even make chocolate avocado mousse for dessert.

berries Heart-friendly foods4.  Blueberries. Blueberries have an abundance of antioxidants. They are also a good source of beta-carotene, calcium, vitamin C and fiber that can help maintain a healthy heart. Blueberries are perfect eaten out of hand as a snack, or added to a salad, cereal or yogurt. They even freeze well for smoothies and baking.

2-7 oatmeal5. Oatmeal. This versatile, healthy grain is known to lower cholesterol levels significantly. It is a great source of fiber, Omega 3s, vitamin B1 and magnesium. Lower cholesterol levels help support a healthy heart and cardiovascular system. Oatmeal is a neutral base, so add in some extra heart-healthy goodness by adding fresh berries and nuts.

2-7 rice

6. Brown rice. Swap white rice for brown rice. It tastes similar and has much more added benefits than the stripped-away white rice varieties. Brown rice is high in manganese, a good source of vitamin B and iron. Brown rice provides cell protection, and works to lower cholesterol. Cooked rice is great as a side dish, in stir-fry dishes, or even mixed into desserts and eggs.

2-7 salmon7. Salmon.  Salmon is one of the best sources for Omega 3 fatty acids, which are essential to circulatory function. These “good fats” keep blood pressure levels within normal limits. Look for wild salmon over farmed for the best quality and nutrients. Bake or broil it with a little seasoning or dressings for dinner and use leftovers in a salad for lunch. Not into salmon? Try one of the other oily fish varieties for the same benefits, like mackerel, tuna, or sardines.

2-7 legumes8. Legumes.  Legumes are relatively inexpensive and shelf-stable, so keep a few cans on hand at all times. They are rich in protein soluble fiber, calcium and fatty acids. They help keep you feeling full and clean out all the old stuff that may be clinging to your artery walls. Mix a can into rice, soup or pasta for healthy, quick meals.

 

Are You Eating Or Dining? And Do You Know The Difference?

IAH Newsletter 01-17 photo family dinner

 

 

 

 

 

To eat or to dine? That is the question. In today’s busy lifestyle, it can be easy to take for granted all the blessings in our lives—things as simple as having food in the refrigerator, being able to go out for a meal and even have someone cook for us at home. I ask you today when you eat, are you “eating” or “dining?” There is so much available to us when we come to the table, but are you leaving the best part of the meal untouched?

When we “eat” we are only consuming food to fill the need of hunger. When we eat this way we only fulfill one basic need. However, when you “dine”—taking in the experience, the food, the environment and the company—you fulfill the need of hunger as well as intellection and community. As humans, we need more than just food to live and be happy; we must be challenged to keep our minds sharp and actively working, and we are meant to be in relationship with others. When we gather around the table, all of these aspects are available to us but so often not acted upon, leaving the most beneficial part of the meal unconsumed. Here are a few techniques to help you get the most out of your next meal.

Three Ways To Build Better Relationships Through Eating

Technology at the table. First, let’s sit at an actual table not on the couch in front of the television. I encourage you to adopt a no-technology at the table policy. I know, it may sound harsh but it is worth the benefits. By not having the distraction of technology there is space for conversation and for you to be in the environment of setting a space for the meal and community. Most people spend less than 30 minutes at the table, anyway. Also, put the phone down and take a look at the people you are with. If the person who is calling or texting is that important and just can’t wait, next time invite them to dinner as well.

Tell me what was good about your day. Now that you have space for conversation, practice asking open-ended positive questions. This not only gets people sharing, but the positive focus lets people bring up what was good and worth celebrating, boosting self-esteem. Instead of asking, “How was your day?” which usually prompts a one-word answer of good or okay, try asking, “What’s new and good?” or “Tell me what was good about your day.”

Cook together. The best way to get people interested in the meal is to ask them to be a part of it. This also takes some of the work away from the person who is doing all of the cooking alone. This not only makes kitchen work easier and more enjoyable, it creates a space for conversation and learning. Let members of the family help decide what is for dinner and learn what it takes to create balanced meals. Chopping vegetables or making a salad dressing, even setting the table is beneficial in more ways than one. Allow others to help in the kitchen. You will be surprised at what happens and the life-long memories and skills you will have shared.

Beverages–Setting Up the Basic Bar

Don’t let stocking the perfect bar spoil your party plans. With this guide, you will keep the good times flowing!

Serve what you like to drink; after all, the main customer of your home bar is you. There is no need to stock up on very variety of liquor in the store. It’s expensive and most of all it will take up way too much room to store all the dusty, unused bottles. If you are truly concerned about what a few select guests will want to drink-the picky ones or the guests of honor-just give them a call and ask. They will happily tell you, and you may find out something new that you enjoy as well.

 

Stocking what you truly enjoy has many benefits; one being you always have something good on hand. Also, you are not running to the store at the last minute; and it can be a great conversation starter of why you like it, where you got it and why these selections are your favorites.

My husband is Polish, so we stock more than the average person would care to own in a wide varieties of vodka. We also make our own house limoncello, which whether you like it or not, is always a great conversation starter. I tend to like my wines so I keep a few varieties that I enjoy, as well. Your bar, is after all, your bar. It is meant for you to enjoy and share your experiences. Allow your guests to try something new or encourage them to bring their favorite to share. You may be surprised to find you like something new. The more your try, the more you will refine what you like and what you don’t.

How to Build a Basic Bar–

Getting started, choose three bottles of liquor–two bottles of “light” and one “dark.” Again, choose the bottles based on what you currently like to drink and build your selection over time and as your tastes develop. The lighter varieties tend to mix well and can create a wide variety of drink options, the darker liquors add depth and a rich heartiness. Vodka and gin are most commonly popular mixing drinks and can sometimes be used interchangeably; for example, to make a vodka tonic or a gin and tonic. Vodka tends to be cleaner with less of a flavor than gin. Gin can often have stronger and more floral notes. The price point of liquor is usually in correlation with the quality of the liquor.  The quality of the drink will only be as good as the ingredients used to make it, but that does not mean you need to break the budget to have a great tasting drink. There are several mid-range liquors that mix well. If you want to splurge on one pricier bottle, keep it exclusively for the drinks where you are really going taste the liquor like martinis, or when you choose to drink something straight or just on the rocks. Here is a basic bar set up that will be sure to get the party started with a drink for everyone.

 Basic Bar Set Up

2 bottles – red wine
2 bottles – white wine
A few light beers or your favorite brand
3 bottles of liquor: 2 light, such as vodka, gin, rum, or tequila; 1 dark, such as whiskey/ bourbon, dark rum
2-3 mixers: Such as soda (Coke, diet Pepsi, Sprite), juice (orange, cranberry, pineapple) or tonic /soda water

*Be sure to get an extra bag of ice as well. This is also a great last minute thing to have a guest bring.