Good Housekeeping - Kids Cook!: 100+ Super Easy Kids Recipes (Good Housekeeping Kids Cookbooks)

Im not encouraging anyone to have a three-year-old chopping or frying, but building interest and comfort in the kitchen goes a long way in establishing culinary (and math) skills. When I started to cook with my son, hed wake up every Saturday morning and ask, Mom, wanna cook with the machines? This was my cue to get out the measuring cups and spoons and, of course, the mixer, blender, or food processor. Hed measure and dump dry ingredients, crack eggs (experience has taught us to do this into a smaller bowlnot straight into the batter...), and knead dough. By the time he went to kindergarten, wed baked coffeecakes, scones, Dutch babies, pizzas, and more. And wed also branched into cooking without machines. This book provides young chefs with all the kitchen smarts they need.

Tweens can test their wings by cooking our Triple-Decker Tortilla Pie () with younger children. Kids Cook! is full of easy, delicious recipes in a fun, accessible format. And true to our Good Housekeeping history, we include safety info, equipment musts, measuring tips, and eight important rules to follow before you begin. So... ready, set, cook! Heres to the next generation of confident cooks! SUSAN WESTMORELAND Food Director, Good Housekeeping

Set the timer for 15 minutes for the oven to reach the temperature you have set. WASH your hands in warm, soapy water. Dry them thoroughly so theyre not slippery.

Wipe it down with a clean, damp sponge, then dry it thoroughly. CLEAN fruits and veggies to remove any sand or grit. Give sturdy produce (like apples, carrots, and celery) a scrub with a soft-bristled brush, and then rinse and drain in a colander. Wash leafy greens and herbs in a salad spinner. Rinse berries in a colander and drain on paper towels. MEASURE out all the ingredients so that they are ready to use as soon as you start the recipe.

This will protect the surface that youre working on and keep the blade of the knife from getting damaged. Heres how to use a knife properly and safely: CHOOSE a knife that fits comfortably in your hand and doesnt feel too big. HOLD the knife firmly by the handle. Make sure the sharp edge of the blade is facing down toward the food you are cutting. You can place your index finger over the top of the blade to help guide the knife. USE your other hand to hold the food.

Curl back your fingertips and thumb to keep them out of harms way. Place the flat side of the food onto the cutting board. For round food (like a potato or an apple), you can cut a little slice off to give it a flat bottom. For a long ingredient (like a zucchini or carrot), cut it in half lengthwise first. This keeps the food from rolling away or slipping out of your hand.