Begner - Cooking Together: Real Food for the Whole Family

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Library of Congress Cataloging-in-Publication Data Begner, Sara. Cooking together : real food for the whole family / Sara Begner. p. cm. ISBN 978-1-61608-593-3 (hardcover : alk. Cooking. 2. 2.

Children--Nutrition. I. Title. TX714.B3878 2012 641.5--dc23 2012020481 Cover photo credit Per Ranung Paperback ISBN: 978-1-63220-450-9 Ebook ISBN: 978-1-63220-840-8 Printed in China FREE YOUR MIND IN THE KITCHEN How can I get my seven-year-old into the kitchen when Star Wars Legos are more tempting? What can I do when the children consistently refuse to eat anything that even resembles a vegetable, at a time when the stress around what we eat only grows? Is the only solution for some peace and quiet around the kitchen table to give in and allow dinner to consist of macaroni and hot dogs? No, the answer is a clear no. Food is pleasure and the moment around the dinner table should be the highlight of the day, not the other way around. No new cooking skills, no magic tricks, no strange ingredients are needed.

The recipe is simple: AWAKEN THE APPETITE! The key is to rethink the concepts. Let the children be a part of and control the process, let them in and make the kitchen the most fun room of the house. Take the roll of a mentor instead of being in charge. Give yourself a well needed break from stressing about food and realize that sometimes a sandwich and a glass of milk can be a dinner too. CHOOSE TOGETHER! Let the children decide what the food should taste like. Crispy is goodthen we will bread the fish with seeds and nuts.

Explain what food does for your body and how it works. Children are curious. COOK TOGETHER! There is so much more to cooking than just hot pans and frying. Whipping, cracking eggs, and measuring ingredients are also a part of cooking. Let the scissors become the most important tool of the kitchen, as most things can actually be cut. Let go of control and be messy.

TASTE TOGETHER! Childrens sense of taste is immature and it takes at least ten tries before a new flavor is established. Do not give up, have patience. Choose the flavor of food depending on what is familiar. Forget about fennel and saffron. Just ask if the soup should taste like licorice or saffron buns. This is the cookbook that makes everybody long for the kitchen table! DINNER PEACE What should children really eat? What happens if they completely refuse vegetables? And how long will they survive eating pasta with butter? My best advice is to relax.

They do not have to eat everything; allow things to be rejected. They probably do not eat as unvaryingly as you think if you consider that the plate model can be provided during a week instead of daily. One vegetable a week is better than none at all. But most of all: Allow it to take time. Ten tries of tasting is sometimes needed for children to accept a new flavor. Hang in there, because even the most stubborn child usually tires at some point.

My next best advice for more joy around food is simple: Motivate the children and tell them what the food will do for your body. How would Zlatan have the strength to score if he only ate pasta? Make it cool to fill up on food that makes you feel good. Let the children cook with you and make decisions in the kitchen. What you make yourself always tastes the best! Fish THE SAFFRON FISH ONLY SWIMS IN CALM WATERS Never underestimate the presentation of a dish. Especially not with a critical younger audience. Some playfulness makes a huge difference.

Fish is the best fast-food, and there are two important rules that you should always follow: Do not cook it too long, and use plenty of salt. What is for dinner? Fish? Oh no! Oven-baked cod I do not eat cod! What about saffron-bun fish? Dibs on cooking it! SALMON SOUP WITH SAFFRON Servings: 4 Time: 20 minutes 2 tbsp olive oil (30 mL) 1 onion, chopped 2 cloves of garlic, chopped 1 fennel, tended, chopped 2-4 carrots, sliced 3 tbsp fish stock (45 mL) 1 can whole tomatoes (14 oz) 3 cups water (700 mL) cup white wine (200 mL) cup cream (200 mL) 1 pinch saffron (0.5 mL) 1 tsp salt (4 g) tsp black pepper (1 g) 17 oz. salmon filet cut into cubes (500 g) DILL CREAM cup crme fraiche (200 mL) cup dill, chopped (100 g) 1 lemon, grated zest salt and pepper Heat oil in a pot and fry onion, fennel, and carrot for a few minutes without bringing color to them. Add stock, tomatoes, water, wine, and cream. Let it boil for 5-7 minutes. Add saffron, salt, pepper, and salmon.

Then let the soup sit for a few minutes until the salmon is done. Mix the ingredients for the dill cream and serve with the soup. With a meat thermometer, there is no doubt about itthe salmon is perfect at 125 F. SALMON SATISFACTION Satisfaction because you can flavor it with everything, from feta cheese to ginger. Satisfaction because it takes care of itself in the oven. Satisfaction because it turns out absolutely delicious.

Vary the taste and put in red pesto, green pesto with extra basil, tapenade feta cheese, cantadou with horseradish and grated lemon peel, brie, wrap it in bacon, or put it in barbecue spices. Do not forget to use enough salt and pepper. Put it in the oven at 350F for 12-13 minutes and out comes the best luxury dinner.