Can They Do It? Yes They Can!

Since I teach cooking classes for children, people ask me all the time about what their kids can really do in the kitchen. They find it hard to believe that their toddler can actually help, without causing chaos. When I do workshops for mother’s groups or schools on Family Mealtimes or Cooking with Kids, I often include the chart below in my hand-outs. It highlights some of the age-appropriate cooking skills that children can do. Of course, you know your child best, and need to use your discretion about how this list applies to your child.

When you prepare meals for your family, don’t forget to Call The Kids into the kitchen to help. The kids will enjoy the quality time they spend with you, and you will get a personal assistant!

This winter, try this delicious soup recipe. There is a Call The Kids section towards the bottom of the recipe to guide you on what your kids can do to help. If you enjoy this recipe, feel free to subscribe to What’s Cooking Weekly, our online menu subscription service for weekly family meals. All of the recipes remind you what your kids can do, of course!

Pasta e Fagioli (Italian Pasta and Bean Soup)
2 Tbs (2 turns around the pan) extra-virgin olive oil
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken or vegetable stock
1 1/2 cups ditalini (or any small pasta) pasta
Grated Parmesan or Romano, for the table
Crusty bread, for mopping

1. Heat a deep pot over medium high heat and add oil.
2. Add herb stems, bay leaf, chopped vegetables, and garlic.
3. Season vegetables with salt and pepper.
4. Add beans, tomato sauce, water, and stock to pot and raise heat to high.
5. Bring soup to a rapid boil and add pasta.
6. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
7. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet.
8. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

CALL THE KIDS

• If you have one, kids can use a food chopper to chop the carrot, celery and garlic
• Pour in canned tomatoes
• Measure and add water and broth
• Drain and rinse canned beans
• Measure dry pasta
• Grate cheese with a rotary cheese grater (to protect little knuckles!)

Servings: 6

Nutrition (per serving): 248.1 calories; 27% calories from fat; 7.7g total fat; 1.6mg cholesterol; 1400.9mg sodium; 796.5mg potassium; 38.9g carbohydrates; 5.7g fiber; 5.4g sugar; 33.1g net carbs; 7.6g protein.