34: Kids in the Kitchen with Mrs. Broccoli and Daisy
Cooking with kids can be messy, zany, and best of all, very rewarding. Teaching kids how to cook and getting them comfy in the kitchen (especially with fruit and vegetable preparation) can set them up for a lifetime of healthy eating habits. August is Kids Eat Right Month, so it’s only fitting that on today's show, I tackle the topic of Kids in the Kitchen. Join the fun today as we cook our way through recipes for Chicken & Fresh Corn Salad and Roasted Cauliflower Steaks with Pistachio Pesto, and hear from my sister-in-law and niece about the innovative way kids in England are now learning how to cook!
On today’s show, I take you behind the scenes to two kid/adult cooking classes I taught at Nantucket Culinary this summer and the recipes we prepared. My special guests on the show are my British my sister-in-law, Karen (aka “Mrs. Broccoli”) and my niece, Daisy. We discuss efforts underway in England to teach kids how to cook through a cool, contemporary curriculum called, Food Tech
What you’ll hear in this episode:
- The small cooking class I taught in June at Nantucket Culinary, where we made Roasted Radishes, Homemade Coleslaw, Fish Tacos with Salmon, and Apple Berry Crisp.
- Why you shouldn’t shy away from teaching kids how to slice and dice fruits and veggies.
- The July class, which was bigger, where we made Chicken & Fresh Corn Salad, Make-Your-Own Smoothies, Chirp Chirp Deviled Eggs, and Roasted Cauliflower Steaks with Pistachio Pesto.
- 'Liz’s Chicken Salad' made with fresh corn kernels, fresh tarragon, Dijon mustard, mayo, and salt and pepper: “When you add some fresh peas it tastes just like summer.”
- Teaching kids about using a "Mother Spoon" to avoid double-dipping.
- How to prepare and make cauliflower steaks.
- Why a mini food processor works best for making pistachio pesto, which is made with EVOO, fresh basil, fresh tarragon, grated Parmesan cheese, pistachios, Dijon mustard, honey, garlic, and kosher salt and pepper.
- “Mrs. Broccoli” and her daughter, Daisy, talk about the food and nutrition scene in England where they live.
- Not as many food additives and artificial colors are used in the UK
- Children pack their lunches according to strict rules. Only fruit, sandwich, and water are allowed---no chips and no soft drinks
- Hear all about the Turkey Twizzler Time in England and their school lunch revolution
- What Daisy enjoys cooking most: crepes (called pancakes in England) and smoothies.
- Daisy’s Food Tech class, where she learns about kitchen skills, nutrition, and how to make different foods including bread rolls, omelettes, pasta sauce, and Victoria Sponge Cake.
- The goal of the Food Tech class is for the kids to practice and learn at school and then go home and make the foods for their families.
- Other components of the program include woodworking, textiles, and graphic design.
- Why Karen and I love Chef Yotam Ottolenghi, an Israeli-British chef, restaurant owner, and food writer.
- How Karen became “Mrs. Broccoli.” You're going to love this story!
- Daisy’s top takeaways from her class: kitchen safety, knife skills, and how to spot the difference between organic and free-range eggs.
- Kids in the Kitchen - For Kids Eat Right Month this August, I have joined up with fellow dietitians and healthy family food bloggers to share tips for getting kids into the kitchen. On today's show, I've got recipe ideas to jumpstart your kids-in-the-kitchen journey. Follow along on Twitter and Instagram by searching the hashtag: #kidsinthekitchen
- Cooking class at Nantucket Culinary
- Roasted Cauliflower Steaks with Pistachio Pesto
- Chicken Salad