Kids in the Kitchen: A Time for Bonding and Learning

Time spent together in the kitchen is time you won’t regret.

Sure, in the moment when one child is learning to peel carrots and another wants to stir, you might question why you didn’t give in to more iPad time. But those moments of learning, talking, laughing and cooking are formational.

Toddlers to teens have a place in the kitchen – and it’s as much about building relationship as it is having a helping hand to get food prepared. Age-appropriate skills can be developed in the kitchen starting with young children.

“Can you count five apples for me?” “Place one muffin liner in each cup.”

And as kids get older, their presence in the kitchen can be a real help to parents. It also teaches them valuable skills so they can feel confident about making their own snacks or cooking entire meals.

“Let me show you the best way to chop an onion.” “Can you slowly add the milk to the butter and flour? Look at you – you’re making a roux!”

For young children, the act of assisting in the cooking process is much less important than the concepts of sequencing, counting and matching colors and patterns. Strengthening fine and gross motor skills can be done in the kitchen. If it’s fine motor you’re working on, use a dull knife to cut the stems off strawberries or spread peanut butter on toast. For gross motor skills, kids can stir the batter using a wooden spoon or rubber spatula. When the batter is stiff, that can be a workout!

Once kids are in elementary school and beyond, they can take the lead on cooking a meal, depending on their skill. Letting them take the lead, with mom or dad nearby if they need help, builds confidence and makes kids feel proud of themselves.

Here are some recipes great for kids to make themselves. Hand them the recipe and let them see how much they can do before they need some help. Let them know it’s fine to ask for help – especially when it comes to turning on the stove or getting something hot out of the oven!

Start a tradition this year of spending some time with your kids in the kitchen. It’s invaluable for learning and bonding.

It’s the taste of lasagna in an easy recipe. Kids can feel proud making this delicious dinner. If you don’t have fresh basil, you can leave it out.

Ravioli Lasagna

• 1 tablespoon olive oil
• 1 pound Italian sausage
• 1 jar marinara sauce
• ½ cup water
• 1 (20-ounce) package refrigerated cheese ravioli
• 8-ounce mozzarella ball, shredded (or 2 cups pre-shredded mozzarella cheese)
• Fresh basil leaves (about 2 tablespoons)

1. Preheat oven to 450 degrees.
2. Heat oil in a large ovenproof skillet over medium-high heat. Add sausage, stirring to crumble, and cook until browned and no longer pink, about 6 minutes.
3. Add marinara sauce and water. Cook until mixture boils, about 2 minutes, stirring and scraping bottom of skillet to release any browned bits.
4. Add ravioli, cooking until sauce is thickened, about 3 minutes.
5. Transfer half of ravioli to medium bowl. Set aside.
6. Sprinkle half the cheese on top of ravioli in the skillet. Top with remaining ravioli mixture, then top with remaining cheese. Bake 10 minutes or until lightly browned. Top with basil leaves, if using.

These might take a little time for kids to make, but it’s a good lesson in prepping everything and having it ready to go before cooking. These chicken tenders are great dipped in pepper jelly!

Coconut Chicken Tenders

• 3 egg whites
• ½ cup cornstarch
• 1 teaspoon garlic salt
• 1 cup sweetened flaked coconut
• 1 cup panko breadcrumbs
• ½ teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 1 teaspoon paprika
• 12 chicken breast tenders

1. Preheat oven to 425 degrees.
2. In a small bowl, whisk the egg whites until foamy. In a shallow dish, stir together the cornstarch and garlic salt. In a separate shallow dish, stir together the coconut, breadcrumbs, salt, pepper and paprika.
3. Dredge each chicken tender first in the cornstarch mixture and then in the egg whites. Last, dredge in the coconut mixture, pressing it gently to adhere.
4. Place chicken on a wire rack set over a baking sheet. Bake until golden brown, 12 to 15 minutes.

Here’s a fun recipe kids can make for breakfast or as an after-school snack. It makes two, 8-ounce smoothies.

PB&J Smoothie

• 1 cup frozen blueberries
• 1 banana, sliced
• ½ cup plain Greek yogurt
• 2 tablespoons peanut butter
• 1 tablespoon honey

1. Combine all the ingredients in a blender, and blend until smooth. If the smoothie is too thick, add a little water or apple juice.

Natalie Mikles is a mom of three – 12-year-old twin girls and an 11-year-old boy. She writes about food, sharing recipes for busy families and picky eaters. She has been recognized for her food columns as well as features on families and issues affecting local children. She loves pizza and movie nights with her family.