Recipes and Cooking

How to cook with children?

Cooking with children can be a real pleasure or a little nightmare. It all depends on how the parent approaches it. There is, however, a way to turn this activity into a small party and recipes that any child will want to do.

 

The preparation

The first thing to keep in mind is that a child’s perception differs totally from that of an adult. If we really want to interest a child, there has to be something in it for him or her. Therefore, it will be necessary to choose recipes that the child will want to prepare. This doesn’t mean that the child should be introduced to junk food. However, if you have a child who hates vegetables, for example, forcing him to prepare only those recipes during the first cooking session together will not be a good idea. Everything comes with time and patience. So, I recommend that you start with simple recipes.

 

The recipes

It is important not to avoid any product. However, the introduction to the menu should be done slowly and intelligently.

 

Fruit purée

Let’s take some fruit at random. Generally, I choose them according to my taste, but with a little improvisation. I recommend that you allow the child to taste each fruit, especially if you are introducing a new product. Fruit purée is a sweet dish, so add some vegetables, carrots and beets, for example. Add a little milk or cream, and it’s done. To add some texture, let’s throw in a few more pieces of fruit.

 

Pizza

Here the choice is wide. I recommend you not to buy prefabricated dough.  Preparing with our children also means introducing them to healthy cooking. There is nothing complex.

 

  • Simple and easy recipe

Ingredients

 

Flour — 300g

 

Olive oil — 3 tablespoons

 

Sugar — 1 tablespoon

 

Baker’s Yeast — 1 packet

 

Salt — 1 pinch

 

Sift the flour and pour it into a bowl, add the olive oil and sugar at the same time and mix. Pour the packet of yeast into a glass of hot (not boiling) water, add to the flour and knead until a uniform dough is got. Form a ball and leave it in the bowl after covering it with a towel. Let the dough rest for about 30 minutes in a warm or slightly warm place. After half an hour, roll out the dough and start the preparation.

 

I advise you to take this opportunity to allow the child to develop his imagination. The portions are not enough for a pizza. If we increase them, we can make several. Nothing prevents us from making mini pizzas. This is a great opportunity for children to discover new flavors. If, for example, there is a vegetable or other product that we have tried unsuccessfully to make him eat since then, I recommend that you put it in the list of ingredients. Children know how to be stubborn. To avoid a culinary rebellion, draw. By slicing broccoli, for example, which we will use to draw the hair, dress or other accessories of the man on the pizza, the child will be tempted to taste it.

 

Sandwich

It’s the easiest thing to do. We can start making sandwiches with children as young as one and a half years old. It’s the best way to have fun discovering new flavors. In western countries, the preference is given to salty sandwiches. There are also sweet sandwiches, but very often we make them with the same products: chocolate paste and jam. That’s why I invite you to take a tour on YouTube and discover the Asian sweet sandwiches. They are incredibly creative.

 

Drinks

Only one keyword here: creativity. Juices, milky drinks, teas, the list is long and depends only on the fantasy of the parent and the child. I regularly recommend to parents to prepare drinks with their children to prevent them from the youngest age to be interested in industrial drinks. We have no difficulty controlling the sugar level and other harmful ingredients in a home-made drink. In addition, children who get into the habit of making their drinks are less likely to drink sodas afterwards.

 

To get the child used to it, let’s start with drinks made only from sugared fruit. Later, as he wants to experiment, we can add vegetables. If the drink is not sweet enough, I suggest adding only natural sweeteners, such as honey.

 

Cooking with the family and especially with the children not only empowers the children but also allows the whole family to have a good time.

 

Recipes and Cooking

5 Easy Christmas Dinner Recipes

Christmas is an annual festival celebrated worldwide. We decorate our homes and exchange gifts this season. Besides, it’s the time where families and friends come together. Wondering what dinner recipes to prepare for Christmas?

Below are five easy dinner recipes for Christmas to work with.

Apricot- Filled Pork Loin

  • Ingredients
  • Clove garlic
  • Ground Pepper
  • Freshly chopped rosemary
  • Dried apricots
  • Low sodium fat-free chicken
  • Pork thigh
  • Salt

The number of ingredients depends on the people to be served.

Preparation

  1. Place apricots in a pan, add half a cup of water. Use medium heat for the water to boil. Remove the pan from the heat source and allow it to heat for about 15 minutes for apricots water absorption.
  2. Get a long knife to cut a hollow opening on pork loin: mix garlic, salt, and apricot mix in a bowl. Fill the space of the mixture.
  3. Tie the loin at intervals and Heat the oven up to 325 degrees F.
  4. Grind garlic, salt, rosemary, and pepper with a pestle and a mortar. Apply the combination on the pork haunch evenly. Roast the pork loin for 50 minutes.
  5. Pour broth, put back the meat in the oven until 150 degrees F is reached for the internal temperatures.
  6. Get a sheet to place the roasted meat and garnish it with rosemary. The meal is ready to serve.

The whole preparation takes about 2 hours and 30 minutes.

Beef Tenderloin Together With Cauliflower Salad (Roasted)

Ingredients

  • Olive oil
  • Shallots
  • Pomegranate seeds
  • Mustard
  • Cauliflower
  • Pepper
  • Beef
  • Kale
  • Lemon juice

Cooking Direction

  1. Preheat the oven to 475° F. Gets a baking pan or sheet for beef placement. Also, use a brush to apply salt, pepper, and a tablespoon of olive oil to the beef. After 12 minutes, remove the food from the oven.
  2. Chuck a half tablespoon of olive oil and shallots in cauliflower. Use salt and pepper for seasoning. Disperse the mixture on the baked meat and place it back in the oven for about 20 minutes.
  3. Use a foil to cover the beef for 10 minutes. Whisk lemon juice, mustard, olive oil, seasoning with pepper and kosher salt.
  4. Heat the baby kale in a pan together with other vegetables. Add the olive oil mixture and the pomegranate seeds. Allow the beef to stand before slicing.

 

Horseradish Sour Cream and Mashed Potatoes

Ingredients

  • Potatoes
  • Sour cream
  • Horseradish
  • Unsalted butter
  • Kosher salt
  • Fresh chives
  • Black pepper

Directions

  1. Boil potatoes in salted water for about 20 minutes and drain them. Reserve half a cup of the cooking water.
  2. Whisk horseradish and the preserved sour cream together. Use kosher salt and adequate amount of black pepper for seasoning.
  3. Mash the potatoes with butter and sour cream mixture. Add the reserved water for thinning.
  4. Finally, transfer the mashed potatoes giving it a butter and chive topping.

 

Roasted Mushrooms and Radicchio

Ingredients

  • Shallots
  • Olive oil
  • Sherry vinegar
  • Mixed mushroom
  • Black pepper
  • Leaf parsley
  • Kosher salt
  • Head radicchio

Directions

  1. Get a baking pan and chuck oil and shallots. To improve its taste, we can season it using salt and pepper. Then roast the shallots for about 20 minutes with a preheated oven to 425°F.
  2. Add mushroom, oil, and tossing combination. Return mixture into the oven for about 30min so that mushrooms and shallots can become tender.
  3. Put shallots and the ready mushrooms in a container, add the required parsley, radicchio, oil, salt, vinegar, pepper and toss them together.

The preparation takes approximately 1hr. As we await the dish to be ready, we can take our kids through the preparation methods and what to expect from this meal.

Cumin Lamb Leg Served With Roasted Garlic and Tomatoes

Ingredients

  • Tomatoes
  • Head garlic
  • Olive oil
  • Fresh thyme
  • Lamb’s leg
  • Cumin
  • Salt
  • Pepper

Directions

  1. Heat the oven to 400°F. Toss to combine garlic, lamb, tomatoes, salt, and pepper in a pan.
  2. Put the lamb between the tomatoes and add cumin, salt, and pepper for seasoning.
  3. Roast the lamb up to an internal temperature of 130 degrees Fahrenheit for about 90 minutes.
  4. Transfer the lamb into a wire rest, let it stand for about 10 minutes, and slice it. As such, it will be ready to serve.

Highlighted above are a few easy dinner recipes for Christmas. There are many other recipes available online to work with on the big day. We can use one of these recipes to make exciting and delicious meals for our loved ones.

Health, Recipes and Cooking

The Healthiest Cooking Methods to Cut Calories and Add Flavor

Some people think that healthy cooking can only be attained with expensive cookware combined with the skills of a gourmet chef. On the contrary, it takes basic cooking techniques to prepare a healthy meal, and many people who struggle to learn vital cooking skills tend to use cooking classes that can be found online. One of the main culprits of a poor diet is saturated fats that are found in butter and lard. Roasting is one of the best methods for keeping it low on fats. In my years of healthy cooking, I always consider the techniques that not only reduce calories but also retain valuable nutrients without adding salts and fats. I’m happy to share with you my favorite culinary approaches.

Steaming

Steaming facilitates a consistent flow of hot air that gently cooks food above the liquid without actually being submerged. This allows nutrients to remain in the food. In some instances, I can add some water, wine, or broth as an infusion. The ingredients pieces need sufficient room to absorb hot steam so they can cook evenly. If a liquid is involved, it should not go beyond two inches below the suspended food. The steaming appliance is usually a perforated platform but it is also possible to steam food directly on a plat or basket if the juices are needed in the finished dish. Examples of meals that can be steamed include vegetables, mushrooms, dumplings, fish, and chicken. Steam burns can be severe so I must protect my face and hands from the pot top when removing the rid.

Stir-Frying

Stir-frying is best for cooking a single ingredient that has been fully prepped with high heat and some oil. A classic stir-fry requires the cooking materials to be chopped into smaller pieces for even cooking. The food is stirred by shaking the pan or moving with a utensil. When stirring, I start with the materials that take longer to cook because the others may overcook if I put them first. The idea is to have everything done at the same time. I have found a large skillet or a wok frying pan to be efficient in stir-fries. Examples of recipes for this method include spiced beef and vegetables, chicken and spinach stir-fried with oyster sauce and ginger, and lemon and scallion chicken.

Broiling and Grilling

The two techniques expose food to the source of heat directly. Like roasting, broiling and grilling make the fat drip off. Broiling is the process of putting food on a broiler rack with a heating element above it. Food is best grilled in an outdoor setting. This involves the placement of the ingredients on a grill rack. A bed of charcoal embers is one of the best sources of heat for grilling. Gas heated rocks are also great. Every grill comes with a user manual issued by the manufacturer. Smaller food pieces like chopped veggies should be put inside a long-handled grill basket or wrapped in foil to avoid sipping through the rack.

Best Flavoring Choices

I can’t get enough of meals flavored with herbs and spices. Natural flavorings not only add the much-needed aroma but also enhance the food color without additional salts or fats. Culinary herbs are some of the best flavor boosts for any type of meal. They also contain protective phytoestrogens and can be used to replace salt and cooking oil. When shopping for herbs at the grocery, I must pick fresh and brightly colored herbs that are not wilted. I add these at the end of my cooking session. I love dried herbs as well which come in handy at the earliest stage of cooking. Dried herbs have a stronger flavor than the fresh ones yet each has a unique taste. The only products I avoid are the pre-packaged seasoning mixes since they are infused with excessive salts. Far from boosting the flavor, herbs make perfect additions to salads, mustards, soups, drinks, and bread. My best spice collection for stir-fried vegetables includes garlic, coriander, lemongrass, chilly, and ginger. Other flavorful options I can’t fail to mention are:

  • Low-fat marinades: Best for grilling, roasting, and broiling. A home-made marinade comprises oil and vinegar/citrus juice in the ratio of 1:2. Herbs and spices may be added as desired.
  • Dried mustard: Best for adding zesty flavor.
  • Dried veggies and fruits: Cranberries, mushrooms, currants, cherries, and tomatoes provide more intense hints when dried than fresh.
  • Hot peppers: Fresh pepper needs to be finely chopped after removing the membrane. Less is more when it comes to adding hot peppers.
  • Vinegar and citrus juices: To be added at the last moment on vegetables.