This Cooking With My Kid is really starting to pay off! My daughter made smooshed (her description) rainbow potatoes, roasted green cauliflower and our version of healthy chicken nuggets (all while dressed in her fancy dress). I may have helped with the chicken and cutting and removal of hot items from the oven, but she came up with all the ideas not only for the actual menu, but also the execution. The recipe for the potato and green cauliflower are all her. It was so good, too, seriously, restaurant quality! I’m so proud of my budding chef. Get the recipes for this delicious dinner that’s easy enough for a 5 year old to make and the story of two kids eating vegetables after the jump.
When most parents think about going to the grocery story, especially with kids, it’s a dreaded event. Not for us. I think of it as a way to entertain them and try to let go and have some fun and pick out fruits and veggies they want to try. Doesn’t mean it’s a walk in the park, but we manage. Here’s a glimpse into our last trip to the store: each kids gets a cart (little cart for the little guy, big cart for the big girl.) We head off for the produce section with its pretty colors and displays of fruit begging to be toppled. My son goes for the brightest apple he can find while my daughter fills her basket with whatever inspires her. She spotted the green cauliflower and HAD to bring it home, next was the rainbow potatoes. The rest of the trip was kind of a blur as the kids decided to play bumper cars with their carts. It can get hectic and wild and there may be some counting to 3 on my part, but they had fun and it was an overall great experience for them and myself. On top of that the kids get really excited to eat or cook the veggies they picked out.
Now for a slideshow of the cooking and eating process.
Chicken Nuggets Recipe
2 chicken breasts
sea salt and pepper to taste
cast iron skillet
Preheat oven to 400 degrees. Pour about a tablespoon of canola oil into the skillet. Using a sharp pair of kitchen sheers or poultry sheers cut the little flap off the side of the breast, then the end triangle of the tip, and with the rest cut in half to make it thinner (like you would a dinner roll). You want each piece to be about the same thinness. Place all the chicken into the skillet and spread out. Sprinkle with salt, pepper, and paprika. For the breadcrumbs I put them in a parmesan shaker to make it easier for my kid. Flip them all with a fork and repeat seasoning on the other side. Place in the oven and cook for 15 to 20 minutes. Serves 2 adults and 2 kids usually with leftovers too!
My kid came up with the following 2 recipes completely on her own!
Roasted Green Cauliflower Recipe
1 head Green Cauliflower
sea salt and pepper
Preheat oven to 400 degrees. Wash and cut green Cauliflower into bite size pieces. Place on a baking sheet and drizzle with olive oil, season with salt and pepper and toss. Place in the oven for 20 minutes or until edges begin to darken. Serves 4.
Smooshed Rainbow Potatoes
4 mini red potatoes
4 mini yukon potatoes
4 mini purple potatoes
Sea salt and pepper
Fill a pot 2/3 with water and place over medium heat. Wash potatoes and cut into fourths, place into pot of water. Boil for about 10 to 15 minutes or until soft when poked with a fork. Drain and place in a bowl. Drizzle with about 1 tablespoon olive oil, salt and pepper to taste and smoosh with a potato masher. Serves 4.
More ideas for cooking with your kid: 20 meals and snacks kids can help make!