How do you get kids to eat and like Brussels Sprouts? Let your kids help cook them! Little Bird has enjoyed cooking since she was a baby. Last night was no exception. Together we tried out a recipe from the Nom Nom Paleo book that was featured on the Good Food Blog, “Cavolini Al Forno,” a warm Brussels Sprouts salad with a mustard vinaigrette, topped with prosciutto crisps (we used bacon) and crumbled egg.
You can find the full, delicious recipe here. The only substitution we made was bacon for the crispy prosciutto.
Little Bird is only 2 1/2 but there were many, many steps of this recipe that she was able to do:
- Wash the Brussels Sprouts
- Move the Brussels from the colander in the sink to the cutting board
- Move the trimmed ends and loose leaves into the compost
- Salt and pepper the Brussels
- Massage the sprouts with oil
- Pour olive oil from the measuring cup into a jar
- Place the chopped shallots in the jar
- Put mustard into the jar
- Shakey, shakey, shake the jar of salad dressing
- Carefully put raw eggs into a pan
- Peel hardboiled eggs
- Crumble bacon
- Stir the salad together
Basically, she did everything but the knife skills and taking things in and out of the oven. To me it is just common sense: kids enjoy eating things they make! Her Papa loved the dish, too, and she just shone watching him enjoy it.
You can find more recipes to make with small children here:
Making Cheese with Kids — Chèvre is fun to make, like a science project.
Making Cheese with Kids Part Two — Kids love rolling and shaping logs and adding their favorite toppings, like cranberries.
Easy Homemade Kale Chips “Kale Crunchies” — Another great way to get greens in their diet, Plus who doesn’t enjoy shaking the bag?
Baby Bird’s Applesauce — Recipe for the youngest of babes, 6 months old and up.
Raw Energy Bites — Includes tactile fun and licking sticky hands.
What do your kids like to make?? Please share in the comments. Links are fine.
Happy weekend, friends! Here is a sneak peak of our pumpkin pie. Little Bird is cutting cookies out of the pie dough scraps. I found some mini cookie cutters of leafs and pumpkins. Naturally, no kid can resist.
She was also a natural at rolling dough and measuring cups of flour. She even came up with an innovation I will copy! I instructed her to sprinkle the little leaf cookies with cinnamon and sugar, but instead she picked up and pressed each cookie into the bowl of sugar and spice. It stuck better and was distributed better. Love that!
We are making pumpkin, but used the same all butter crust recipe from my chocolate espresso pecan pie post here.
My only lament is that her cookies will not make it to the top of the pie. Little Bird and Papa finished them off while I was taking a nap with Baby. I don’t know what we are having for dinner, but I am off to finish dessert.
Thought I’d share some quick pictures I took on the second day of making chèvre with my daughter. Check out my original post on making goat cheese for step by step instructions and the recipe. I recently shared how she liked to sprinkle in the chèvre starter and stir the pot. Today she spontaneously played cheesemaking with her toy pot and spoon, saying, “Stir milky.” She also enjoyed putting salt on a plate for rolling the logs. (Check out this post for more ideas on cooking with babies and toddlers.)
Here are some of the logs we made out of the goat cheese. Shown are one plain, two with black truffle salt and Little Bird’s cranberry. This batch came out a little dry, so I mixed in a few splashes of fresh milk along with some salt before shaping the logs. Can you guess which one Little Bird helped shape? She loved getting the cranberries ready, but once we formed the log she had a minor temper tantrum when I wouldn’t let her stuff the entire log into her mouth, squeezing it in both hands like a burrito.
She finally got to enjoy the fruits of her labor during her after-dinner cheese course. She’s Euro like that.
Posted in Backyard Goats, Food, Home Dairy, Our Family, Parenting, Recipes for the Whole Family, Recipes to Make with the Kids, Urban Homesteading
Tagged cheese making, cooking with children, cooking with kids, dairymaking, gluten free, homesteading, making cheese with kids, Urban Homesteading, vegetarian