The July long weekend signals the beginning of summer holidays for school-age children. I think it is a good time to introduce the children to food preparation. It also becomes a way to keep them entertained. The kids feel like they are part of the adult activities, and it is a great way for you and the younger generation to get to know one another.
I remember a visit we made to my brother’s when our daughter, Katherine, was about nine years old. At that time, I couldn’t get her to eat a salad. That all changed after she helped Auntie Lynne make a Caesar salad. Lynne made it fun for Katherine to help. They had a great time tearing up the lettuce, making the dressing and getting to know each
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other better.
Children are often wary of food mixtures, such as salads. When they help to put the foods together, they know what is going in, and if they like all of the foods, eating it is usually no problem.
With working parents and many after-school activities, some children have not had an opportunity to develop kitchen skills. The slower pace during the summer may provide an opportunity for teaching basic kitchen cleanliness, safety and food preparation skills.
Here are some kid-friendly recipes.
Coconut meringues
These simple cookies are different from the normal chocolate chip batter cookie with which many kids may be familiar. Before making these cookies it is important to give some basic mixer safety tips. When putting the batter on the cookie sheets, the kids can have fun making swirls and peaks in the batter.
2 egg whites at room
temperature
1/8 teaspoon cream 0.5 mL
of tartar
1/2 cup sugar 125 mL
1/2 cup coconut 125 mL
Heat oven to 250 F (120 C). Line cookie sheets with parchment paper. Set aside. Teach the child how to separate the egg yolks and egg whites. In medium mixing bowl combine the egg whites and cream of tartar. Beat at high speed using an electric mixer until soft peaks begin to form. Add sugar, one tablespoon (15 mL) at a time, while beating at high between additions. Beat until stiff peaks form. Remove and clean off beaters. Fold in coconut.
Drop batter by rounded teaspoons two inches (five cm) apart onto prepared cookie sheets. Bake for 25 to 30 minutes, or until dry. Cool completely before removing from parchment paper. If some of the cookies break, or if there are crumbs from the cookies, save them in a dish. They can be used in the following dessert.
Makes two dozen cookies.
Tip: Egg whites should be at room temperature to produce the greatest volume when beaten.
Time for sharing
I have many happy memories of picking strawberries with my mother and grandmother in their gardens when I was a child. The picking and cleaning provide time for conversations, singing or telling stories. When the berries are ready to eat, here is a fun, elegant and kid-friendly dessert to make.
Layered strawberry parfait
This dessert can be made in tall, glass, parfait dishes or in clean plastic drinking glasses.
broken meringues cookie
(above recipe)
fresh strawberries, sliced
strawberry or saskatoon berry yogurt chocolate syrup, optional
Gently break meringues or use meringue cookie crumbs. Put a one inch (2.5 cm) layer of crumbs in the bottom of the glass. Add about a one inch (2.5 cm) layer of strawberry slices; arrange some so they are vertical against the side of the glass. Carefully spoon in the yogurt. Add a second layer of meringue pieces, then strawberries, and again yogurt. Top off with a few strawberry slices and sprinkle on some meringue pieces. A swirl of chocolate syrup can be added, if desired. Refrigerate until served. They are best served the same day.
Rootie toot fruit salad
A creamy, orange sauce makes this a refreshing, light dessert or mid-afternoon snack. Toss in your favourite fruits or let the kids pick the fruits they would like. The sauce can be made ahead and then spooned over a bowl of fruit anytime.
2 cups low fat sour cream 500 mL
(look for a thick brand)
2 tablespoons honey 30 mL
1 tablespoon frozen orange 15 mL
juice concentrate
1 teaspoon grated orange zest 5 mL
6 cups chopped fresh fruit 1.5 L
(bananas, oranges, kiwi fruit,
strawberries, apples)
Mix the first four ingredients together in a small bowl. Cover and refrigerate for one hour. Stir sauce and fruit together in a large bowl. Serve immediately. Makes six servings.
Tip: To prevent the flesh of apples and
bananas from turning brown after cutting or peeling, dip them in lemon juice. Make sure you mix the sauce and fruit together just before serving, or the salad will be runny.
Source: Looneyspoons, Low-fat Food Made Fun! By Janet and Greta Podleski.
Strawberry spinach nut salad
Kids can help with the picking of the spinach, and if you have a salad spinner for drying greens, they love to make it spin.
4-5 cups spinach 1Ð1.25 L
2 cups strawberries, sliced 500 mL
1/2 cup sugar 125 mL
1/2 cup oil 125 mL
11/2 tablespoons onion, grated 22 mL
1/4 cup Worcestershire sauce, 60 mL
or less
1/4 cup wine vinegar 60 mL
1/4 teaspoon paprika 1 mL
2 tablespoons sesame seeds 30 mL
1 cup almonds, slivered 250 mL
sugar
Place spinach and strawberries in a large bowl. Combine the dressing ingredients, and pour over salad just before serving.
Toast sesame seeds and almonds in a saucepan with a little sugar. Add seeds and nuts and toss lightly.
Source: Cooking Con Brio by Saskatchewan Registered Music Teachers’ Association.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
