Tag Archives: Cooking with Kids

Five Things for Today: April 4, 2020

1. The Greater DC Diaper Bank continues to do amazing, impactful work. In response to COVID-19, they have partnered with several other basic need provider organizations around the area to ensure all families have what they need during this tough time and have created Diaper Need Hubs, a place where families can get food and diapers at one location. In the last 10 days, they have distributed 500,000 diapers! The Diaper Bank needs support to keep this important work going. Please consider making a contribution to help them help others.

2. These virtual tours with 360-degree views of some of our nationals parks are really cool.

3. Foublie, founded by a local mom, is full of ideas for free food-based activities with young children. The guides are designed by child health, nutrition, and development experts and tested by their favorite “threenagers.” Each week, they add more recipes, crafts, and cooking lessons. Sign up to receive the guides here.

4. Stories of all kinds of workers on the coronavirus front lines.

5. Woohoo, Saturday night! Hence, Vulture’s list of 100 best movies on Netflix right now. (Most are for adults, but you’ll see a few family flicks, too.)

🎥 🎥 🎥 🎥 🎥

If you enjoyed this post — found it informative, inspiring, or it just made you smile — please share!

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Filed under 2020, DC, Spring

Five Things for Today: April 3, 2020

The Stew

1. If you’ve never made Spiced Chickpea Stew With Coconut and Turmeric (aka The Stew), the oh-so-yummy concoction by Alison Roman, I recommend giving it a go. We first made it about a year ago when the recipe was all over social media and have cooked it several times since — our whole family loves it. Not only is it super tasty, the bright yellow color with pops of greens makes it a happy meal to eat. 😋 (If you can’t access the recipe on NYT Cooking, go here.) What are some of your favorite things to cook? Feel free to share recipes in the comments!

2. Love the results of this museum challenge. Perhaps it can be adapted for a fun family art adventure at home, too.

3. Sandy Spring Adventure Park has a Looking Forward sale going on. Navigating ropes courses in the trees sounds like a fantastic activity for when all of this over. (Read more about the adventure, one of our faves, here.)

4. Local theatres that enrich our lives with performing arts are among the many industries that have been hit hard by these coronavirus circumstances. TheatreWashington has an emergency relief fund to help professionals in the community who are without work right now. (You can also contribute directly to your favorite theatre — just go to the website and look for donation instructions.)

5. Another story time with a celebrity — this time with Samuel L. Jackson. (Btw, just seeing that it’s him should be warning enough that it’s not for kids. 😉)

🥣 🥣 🥣 🥣 🥣

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Filed under 2020, DC, Spring

Cooking Camp, DIY Style

No such thing as too many cooks in the kitchen when they're all this adorable

I’m taking a little detour from my usual blogging route to share one of those neat ventures I mentioned a few days ago when I talked about our family’s summer.  It still falls into the category of activities for kids and actually is inspired by a DC offering, but it took place here on the home front…well, on several of them.

A few months ago, at the time many of us were figuring out our kids’ activities for the summer, my friend Torey emailed a couple of friends and me with information about a cooking camp she’d read about.  It sounded great–the kids would spend a week learning about cooking techniques, use a variety of ingredients and try different cuisines, and get hands-on experience in the kitchen as they helped prepare a meal each day.

Then I read the bottom line. Which was a lot. We’d already taken advantage of a LivingSocial deal and registered Owen for a week of soccer camp at Sidwell Summer (which we give two huge thumbs-up!), and he was also signed up for a neighborhood camp that let him drop in a couple of days a week, so I wasn’t so keen on adding the expense of another camp to our summer bill.  It seemed to be a shared sentiment, so Torey came up with another, better, absolutely brilliant idea… we’d have our own cooking camp.

It worked like this:  Each of us — four moms, plus Torey’s mother, who was visiting from Phoenix — took turns hosting the kids (our 4- and 5-year-olds) at our houses for a day of culinary fun. We all came up with meals that would be simple but interesting, fun to prepare, and, of course, tasty for the kids. We decided to spread the camp out over two weeks, so the campers wouldn’t get tired of doing the same thing everyday, but kept the dates close enough so they’d remember what they learned during previous lessons. And we took turns watching each other’s little ones, so we could focus on the camp while we hosted, and younger siblings could play while the big kids cooked.

Camp gear

It was important to make the venture feel special, like a real camp, so the kids would both enjoy themselves and take it seriously.  Thus, we included some gear — each child got their own little apron with their name painted on it, a binder to hold the printed recipes, a wooden spoon also decorated with their name, and a plastic cutting mat — and tried to follow the same basic schedule each day, though timing depended on what we were making.

Enjoying kabobs al freso

As for our menus, we tried to make dishes the kids were familiar with and would enjoy eating.  And we consulted with each other to make sure there was no duplication.  Chicken fajitas, mini pizzas, veggie sausage kabobs, broccoli and cheese quiche, and homemade pasta were among the main dishes, all of them made from scratch.  Side dishes included risotto balls, black bean and corn salad, Caesar salad, pesto, guacamole, and smoothies.  And the desserts — peach tarts, lemon popsicles, watermelon sorbet, brownies, and fresh berry parfait — were all perfect treats to round out the meals. As they created the dishes, the campers learned about vegetarianism (Owen came home that day and declared himself an omnivore), the difference between slicing and dicing, cooking measurements, the importance of kitchen safety, the meaning of al dente, and much more culinary info that they still talk about weeks later. Needless to say, the kids enjoyed the fruits (and veggies) of their cooking camp labor.  And so did all of us moms.

The summer break is winding down, but if your kids have some time to fill until they return to their classrooms, cooking camp is a fun, interesting, and delicious way to spend it. Or, bookmark the idea for the next break from school. And if you do give cooking camp a go, here are some tips to help it run smoothly:

1. Plan dishes with processes that are fun for kids, preferably ones that require them to use their hands, like skewering kabobs, rolling dough, cracking eggs, and cranking a pasta maker.

2. Split up tasks equally, giving all kids a turn with gadgets, measurements, etc.

3. Make a game out of timing their turns, like having the other kids count in Spanish.

4. Explain the processes and techniques as you go.

5. Let them take a snack and play break during the lesson to keep their attention spans fresh.

6. Have all the kids stand on stools around an island or sit at a table, as long as they are all doing the same thing (trust me, they will note this).

7. Quiz them on what they’ve learned now and then, so they stay interested in the lesson.

8. Have fun and Bon Appétit!

Happy campers ready for pizza!


Filed under Camp, Class, DC