Posted by: Trina | November 14, 2011

The holidays may be a busy time but I also think it's a perfect time to get your kids in the kitchen. Kids love to feel apart of whole process whether they are stirring the mixture or cleaning the dishes afterwards, they feel like they help make the meal. When children feel connected to the meal they are more apt to eat it or at least give it a try. Remember, when children feel ownership of the meal they are more apt to eat it which makes family dinners much more enjoyable for everyone!

Ways kids can help in the kitchen

* Pour measured out dry or wet ingredients into bowl

* Stir mixture

* If making cooking roll them into balls or cut with cookie cutters

* Using a child safe knife they can cut cheese, veggies or fruit

* Wash and dry dishes

Now the kitchen may not be as clean when you are done but think of all the FUN and learning experiences you have just shared with your child, memories last FOREVER!! Don't forget to enter in our Thanksgiving Recipe Contest, this is a great way to share with others your family friendly dish, get a BOGO coupon and also have a chance to WIN some amazing prizes.

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Thanksgiving Cooking with Kids Recipes

Roasted Turkey Breast (adapted From Martha Stewart Living, November 2008)

Serves 5-6 adults, 2 babies

1 turkey breast (6 to 7 pounds), bone in, skin on, excess fat trimmed

3 garlic cloves, minced

5 Tbsp unsalted butter – 4 tbsp softened, 1 tbsp melted

3 tablespoons parsley, chopped

1 tablespoon sage, minced (or 1 teaspoon dried)

1 tablespoon oregano, minced (or 1 teaspoon dried)

1 tablespoon rosemary, minced (or 1 teaspoon dried)

Directions

1. Preheat oven to 425 degrees.
2. Mash garlic and 1/2 teaspoon salt with the side of a large knife until a paste forms. Transfer to a small bowl, and add softened butter and herbs.
3. Gently separate turkey skin from breast meat, being careful not to tear the skin. Spread herb-butter mixture evenly under skin, then smooth down.
4. Brush turkey with melted butter, and season with a dash of salt and pepper.
5. Place turkey on a rack in a roasting pan, skin side up, and roast on the lowest oven rack for 30 minutes. Reduce temperature to 325 degrees.
6. Continue roasting and basting turkey with pan juices, until breast is golden brown and the thickest part of the turkey registers 165 degrees on a meat thermometer, 60-90 minutes.
7. Transfer turkey to a cutting board, and let rest for 30 minutes before carving.
8. To carve, slice each side along bone, then cut into slices at least 1/4 inch thick. Transfer to a serving platter. Cut baby’s portion into bite-sized pieces.

Green Beans with Caramelized Onion and Lemon Zest

Servings:  3 adult portions plus 2-3 infant portions

2 tablespoons olive oil

1 onion, sliced

1 ½ pounds green beans, trimmed

1 teaspoon lemon zest, divided

Salt and pepper, to taste (for adult portions)

Directions

1. Heat olive oil in a sauté pan over medium heat.
2. Add onions. Cook, stirring occasionally, for about 20 minutes, until golden brown. (Reduce heat if they are cooking too quickly and burning)
3. Remove about ¼ of the onions to a separate bowl. This will be the babies’ portion.
4. Meanwhile, boil a large pot of water. Add green beans. After 5 minutes, remove ¾ of the green beans and toss with the onions in the pan.  Allow the remaining ¼ of the green beans to cook another 3-5 minutes, until very tender.  Drain and add the soft-cooked beans to the baby’s onions.
5. To the adult portion in the pan, add ¾ teaspoon lemon zest and salt and pepper, to taste. Serve.
6. To the babies’ portion in the bowl, add ¼ teaspoon lemon zest.  For an older baby cut into small pieces and serve. For a young baby who needs purees, transfer a handful of the beans mixture to a food mill, blender or food processor to blend until smooth – you will likely need to add up to ¼ cup water, breast milk, or infant formula.  Add the liquid slowly, a tablespoon at a time until it gets to the right consistency.

Roasted Autumn Vegetables

Serves: 4 adults plus 2-3 infant portions

1 medium butternut squash (about 2 pounds), peeled, seeded, chopped

3 medium carrots, peeled, sliced lengthwise, and cut into 1 ½ -inch lengths

3 parsnips, peeled, sliced lengthwise and tough core removed, cut into 1 ½-inch lengths

2 tablespoons olive oil

1 sprig fresh rosemary

Salt and pepper, to taste (for adult portions)

Directions

1. Preheat the oven to 400 degrees.
2. Toss the cut vegetables in olive oil in a large bowl.
3. Line a baking sheet with parchment paper.  Spread the vegetables in a single layer on the baking sheet.  Sprinkle rosemary leaves on top of the vegetables.
4. Roast vegetables until tender, stirring occasionally, about 30-40 minutes.
5. For an older baby, chop ½ cup of the vegetables into bite-sized pieces. For a younger baby, take ½ to 1 cup of the roasted vegetables and puree in a food mill, blender, or food processor, adding 2-3 tablespoons of water, breast milk, or infant formula, a little at a time, until it gets to the right consistency.
6. Season adults’ portions with salt and pepper and serve.