Last week I received another fantastic cookbook from Cooking Light. In their latest cookbook, Cooking Light We ❤ Cooking!: Totally Tasty Food for Kids, the Editors of Cooking Light have teamed up with 12-year-old twin chefs Lilly and Audrey Andrews. The book is meant to get kids in the kitchen and excited about making healthy food that isn’t necessarily kids food.
That’s a topic that’s close to home for me. Getting my ultra-picky six-year old to eat anything other than chicken nuggets and pizza is difficult. When I got the book and started looking through it my first inclination was that the recipes were not very kid-friendly at all. However a closer look at the book made me realize that the recipes are set up so that they are easy to adapt to your own family’s likes and dislikes. It was easy to make recipes from this book that made my kids test their comfort zone with new foods and eat things they would not normally eat. Switching out spinach for Swiss chard in one recipe and cauliflower for zucchini in another made these recipes kid-friendly for my whole family.
Anyone who cooks from cookbooks a lot know that not every recipe is a winner, but this book seems to break that rule. Every recipe I tried was a huge hit! In just a few days the kids and I had cranked out four different recipes from the book and even the twins were itching to try more! After our cook-a-thon weekend, all three of them keep coming in the kitchen and saying they want to make something else with me. They cook with me all the time, but this book seems to have re-energized their excitement about helping Mommy in the kitchen.
I got them started with something I knew they would all like: Chocolate Cupcakes. Little Guy could almost make the cake himself and it baked up tender and flavorful. Then the milk chocolate icing had the twins fighting over the bowl. I let them all have cupcakes that night and the rest are carefully stored away in the freezer for a special occasion (or when I need a handy bribe). They were so easy and delicious that I think this recipe for chocolate cupcakes will probably become my standard go-to recipe now.
That night we also made the Sole in Parchment Pouches. I opted for cod over sole since it is the one fish I know everyone will eat, and I piled it up on a mountain of spinach instead of Swiss chard. I loved that it was an easy clean up meal that was healthy and delicious. The kids ate theirs with rice and peas though – none of them would go for the greens.
Over the weekend we splurged on some beautiful lamb chops which we grilled with lavender salt (another recipe in the book). I actually thought that they would be a grown-ups only meal and that the kids would eat the veggies and potatoes. Squishy Delishy had other ideas; he loved the lamb so much that we were a little short changed. If you plan on making this, do yourself a favor and make it with Cooking Light’s Two-Potato Gratin. You will thank me later!
However, the hands-down grand-prize winner of my favorite recipe in the book was the Parmesan-Veggie Drop Biscuits. Not only are they easy to make, but you can use almost any veggie you think your kids will eat. The recipe called for a combination of carrot and zucchini, I opted for a combination of carrot and cauliflower and they were so good we could not stop eating them. Little Guy never even knew that the cauliflower was in them at all. I made those to go with a bowl of my Butternut Squash Soup. I hoping to get some for leftovers tonight but I have a feeling they will gone long before I get to sit down at the table.
And, thanks to the very nice people at Cooking Light, I have a copy to give away to one lucky person. Just enter using the Rafflecopter form below. Good Luck!