Cooking with young children is a fun activity, and they receive a practical dose of math and chemistry. A wonderful way to get started: use your little appliances. For the little ones, they are much more available than the giant stove and it is easy to cook a variety of dishes indoors.
To help you and your child, look for six simple recipes under which you can prepare in combination using a waffle maker, blender, toaster, multipurpose pot, fryer, and food processor. We also highlight the best performing little gadgets in our tests, in case you want them.
Recipes are created through Perry Santanachote of CR, a reporter from our Home and Appliances team who developed recipes for Thrillist before joining CR. She created those tasty dishes with young people in mind.
“These recipes involve total ingredients rather than the processed ingredients found in many packaged foods,” says Santanachote. “In addition, we have brought vegetables and culmination to some of them.”
We recommend that you read the recipe first with your child, so you can get an idea of the steps and time involved. And, of course, let your child handle only the responsibilities and equipment he’s fit for. For example, you should be very careful with a machine to make hot waffles, or when using a sharp knife or grater.
Crispy, well-gold waffles are easy to make in a waffle-making machine when you have a smart dough. This recipe is strained into carrots and raisins, giving waffles enough sweetness, so syrup is completely optional. But a little whipped cream cheese would go up cream. This recipe provides 4 7-inch circular waffles, 2/3 cups of dough each.
2. In a giant bowl, combine the combined flours, sugar, baking powder, cinnamon, nutmeg and salt.
3. In a medium bowl, whisk together milk, 1/4 cup oil, egg and vanilla. Pour into the dry ingredients and mix until combined (combine too much). Add carrots, raisins and nuts if used.
4. Grease the wafler by applying a little oil to the grills. (You can use a pastry brush or paper towel). Cook waffles according to your waffle’s instructions.
Use the crushing attachment in a food processor or grate the carrots into the giant holes of a box grater.
Nutritional information: A 380 calorie serving, 20 g of fat, 2.5 g of saturated fat, four3 g of carbohydrates, four g of fiber, 17 g of sugars, nine g of protein and 3 nine 0 mg of sodium (including nuts; cream cheese not included).
Quick to make and delicious, this tomato soup is ready in a blender with ingredients you’ll probably have on hand, then heated on a stove (unless your blender warms the ingredients as they mix). Enjoy this soup with grilled cheese sandwiches, a vintage combo. The recipe yields 4 8-ounce servings.
2. If a blender can heat the soup from scratch, continue to combine it until the soup is hot and steam comes out of the lid, about 6 minutes. If it is a traditional blender, thoroughly pour the soup into a saucepan and simmer over the stove over medium heat, stirring occasionally, stirring occasionally, for 10 minutes.
3. Pour the soup into bowls and garnish with freshly ground black pepper and a drizzle of olive oil if desired.
Nutritional information: An 8-ounce 130 calorie serving, 8 g of fat, 1 g of saturated fat, 14 g of carbohydrates, 3 g of fiber, five g of sugars, 3 g of protein and 390 mg of sodium.
Kids love to cook and this recipe allows them to spread the dough and use a cookie cutter. This recipe is best for a roasting oven, but you can also use your own old oven. You will get about 32 crackers, or 4 servings, from this recipe. These are with cheese.
2. In an integrative bowl, integrate seeds, flour, cheese, yeast powder and 1/4 teaspoon of salt; integrate to integrate. Add the water and oil and integrate with your hands until a smooth dough is formed.
3. Place the dough in the center of one piece of parchment and sandwich with the other piece of parchment. Use a rolling pin or bottle of wine to spread the dough until it’s as thin as a lasagna noodle. Try to stay within the limits of parchment paper. (Depending on the length of your roasting oven, you may want to split the dough in part and make it in two batches).
4. Remove the most sensible sheet of parchment paper and use a cookie cutter, knife or pizza cutter to cut the dough into small pieces or laughing shapes. (Do not separate the cookies).
Five. Slide the dough sheet, adding parchment paper, onto the baking sheet. Bake at 3 five degrees C for 20 minutes. Remove the baking sheet from the oven and the cookie pieces on the golden, cooked edges. Return the dish to the oven and bake for another five to 10 minutes, until the rest of the biscuits are golden brown.
6. Allow cookies to cool before serving. (They become crunchy as they cool down.)
Nutritional information: One serving (approximately 8 biscuits) 220 calories, 16 g of fat, 2 g of saturated fat, 16 g of carbohydrates, five g of fiber, 0 g of sugars, 6 g of protein and 260 mg of sodium.
Multiple kitchens are flexible appliances that combine the speed of an electric pot with a number of other functions, allowing you to prepare food in a single skillet in less time than cooking on a stove. This recipe provides six child-sized portions of two meatballs and 2/3 cup pasta, soon.
2. In a giant mixing bowl, mix breadcrumbs and milk; stir to mix and let the aggregate rest for five minutes so that the breadcrumbs soften.
3. Add beef, cheese, egg, dried herbs, garlic powder and salt to the breadcrumb bowl. Mix with your hands until everything is well mixed. Measure 3 tablespoons of the meatball meat aggregate and thread them into your hands to form 12 balls, hitting the finished meatballs in the pan of the multipurpose pot as you go. Wash your hands.
4. Decorate the meatballs with the tomato sauce. Spread spaghetti over meatballs in sauce and pour water over top.
5. Secure the cover and close the valve. Cook under cooking for 7 minutes to top cooking. When the timer rings, disconnect the multipurpose pot and temporarily the tension. (Warning: the steam is very hot). Open the lid and move the spaghetti and meatballs to the plates.
Nutritional information: One serving (2 meatballs with 2/3 cup spaghetti) 380 calories, 11 g of fat, 4.5 g saturated fat, 42 g of carbohydrates, 2 g of fiber, nine g of sugar, 26 g of protein and 440 mg of sodium.
Air fryers promise that you can temporarily enjoy ready-to-eat crispy foods with little or no oil, adding bird wings and chips. But air fryers also do a wonderful task of cooking vegetables and other healthy foods that young people will eat. These fish sticks have a clever crunch on the outside and are soft and tender on the inside.
This recipe provides 4 portions of a child’s size, about two sticks consistent with the serving, and goes great with a green vegetable. If you don’t have a fryer, preheat your oven to 425 degrees F and cook for 10 minutes, then check the cooking.
2. Break the egg into a shallow plate and beat with a fork until soft and frothy.
3. Place the cornflakes in a zippered bag and close them by pushing the air. Press a roller or bottle of wine back and forth into the bag until the cornflakes are damaged into small pieces.
4. Add garlic powder, paprika and salt to cornflakes and shake to combine.
5. Dry the fish with a paper towel. Place the steak on a cutting board (fish must be horizontal) and cut into 1-inch-wide strips.
6. Immerse a piece of fish in the flour, making sure to cover all sides, then shake the excess. Dip the floured fish into the egg, making sure to cover it well. Place in the cornflake bag, close the bag and shake until the fish is covered in crumbs. Put the fish aside on a plate and repeat with the remaining fish pieces. Wash your hands.
7. Spray both sides of the fish sticks with a cooking layer and fry them at 400 degrees F for five minutes, until crisp on top. Use a spatula or tweezers to turn the fish sticks and cook for five minutes. Watch him. Cooking times can vary significantly depending on the fryer.
Nutritional information: A 2-ounce serving (about 2 bars) 80 calories, 1 g of fat, 0 g of saturated fat, 7 g of carbohydrates, 0 g of fiber, 1 g of sugars, 11 g of protein and 380 mg of sodium.
Your food processor can prepare vegetables and make sauces; You can also make healthy desserts like frozen yogurt. And yes, this frozen yogurt is as delicious as it looks. This recipe provides six 1/2 cup servings.
2. Pour frozen yogurt into bowls and enjoy immediately. If it is too soft, freeze for up to 30 minutes, until it re-affirms. (It will be forged if it stays in the freezer for longer).
Nutritional information: 1/2 cup serving 70 calories, 1 g of fat, 0 g of saturated fat, thirteen g of carbohydrates, 2 g of fiber, nine g of sugars, four g of protein and 110 mg of sodium.