Sometimes, cooking with kids is all about teaching them measuring, mixing and knife skills. We do this a lot. The kids and I talk about the different measurements we use and measure things out together. They are often the ones to whisk-shift dry ingredients for me or to stir together whatever needs stirring. But cooking with kids isn’t just about learning. It’s about having fun in the kitchen too. So other times cooking with kids is about letting go. I don’t do that nearly enough.

But I try. Last Friday, I’d been thinking of ordering a pizza all afternoon, but with the holiday season here and our budget already strained I just couldn’t justify spending the money. So, I did the next best thing: making homemade English muffin pizzas with the kids. Actually, Will and Paige did most of the doing and I just handled the oven, the hot tray and laying out the toppings.

See how happy they are? And they hadn’t even started doing anything yet. They love being in the kitchen and having a hand in whatever we’re eating. But they love it even more when they are super-hands-on for a meal, as with these English muffin pizzas.

With a simple, flexible ingredients list and a super-fast cooking time, these pizzas are perfect for an any-night treat. Of course, being easy doesn’t hurt either. Read the rest of this entry…

This tiny heart-shaped cracker? It’s for you. And for my kids. And for my family. And for my dear friends who amaze me with their kindness, generosity and willingness to go above and beyond. It’s for those bleak moments made better by a kind word or a thoughtful gesture. It’s for everyday reminders that you love and are loved.

Paige and I made these Easy Cocoa Crackers this afternoon. It was spontaneous — something that sprang from an assignment I was working on. Originally, we were going to head out to the store, but something made me slow down and re-plan my afternoon so that we could spend it in the kitchen instead. I’m glad we did.

To make these crackers, you need these little cookie cutters (you can find them at Michael’s, Williams-Sonoma, etc) that are about 1-inch. They’re perfect for so many things like cutting out shaped bits of cheese, sausage and sandwiches or making fancy little butter pats.

They are also perfect for little hands to use to cut out these itty bitty crackers from pie crust dough. It’s such a simple and easy thing to do, which makes these absolutely perfect for a cooking with kids project. Paige cut out many of the crackers herself, carefully pressing the cutter into the dough and then pulling the dough away for me to place onto the prepared cookie sheet. Love the teamwork in cooking.

Once the dough is all cut, you place the pieces onto a cookie sheet lined with parchment paper. They don’t spread, so you can place them pretty close together without worries. And if you are out of parchment, nonstick aluminum foil works too. Finally, you spray them with cooking oil spray and season them. We used hot cocoa mix, which gave them a subtly sweet flavor that everyone raved about.

And Paige? She was so happy and proud to have made these. She couldn’t wait to share some with Will for his afterschool snack. Amazing how little things can really mean so much … isn’t it?

PS: Head over to my lifestyle blog, Sassy Closet, to check out my post on a fresh idea for hostess gifts this season (and the new Verdi Olives). There’s also a $50 Costco Cash Gift Card giveaway going on there, so enter that as well!

Read the rest of this entry…

The other night, when I was at Cate‘s house for our Blogger Thanksgiving fest, we were reheating a batch of these Homemade Seasoned Baked Chicken Nuggets that I made for the kids. Cate asked me if they were done right after I’d checked on them, and I said “No, they aren’t humming yet.”

It never occurred to me that would be a weird thing to say. It never occurred to me that the idea of food humming is something that not everyone thinks. Or hears. Or says. Yea. But Patsy, Joanne and Cate set me straight. It’s definitely a Sarah-ism. (In my defense, that’s really what I look for whenever I reheat food — the hum of sizzling warmed food.)

So, about the chicken nuggets … honestly, I had never thought of making my own until a recent Skinny Chicken Nuggets post on Tablespoon set off a wild obsession with baked chicken nuggets for me. My kids love chicken nuggets (I think it’s written somewhere in the kid handbook that they have to), and I like feeding them good, wholesome, homemade food that doesn’t take long to make.

Ding. Ding. Ding! We have a winner. Read the rest of this entry…

Paige and I made this today, talking about the simple ingredients that combine to make a grilled cheese sandwich. It’s a basic thing, but one of those things that everyone should be able to make. Even my 3-year-old … in theory (no, she isn’t allowed to use the stove – she’s just 3!). It wasn’t a special occasion … just something that we do.

The other day, a friend sent me a note saying that someday my kids will impress their friends with their extensive kitchen knowledge. She’d read a recent blog post and seen pictures of Paige cooking.

It really warmed my heart, especially since I hope that the lessons I teach them do stay with them forever. And I hope that someday they will come home craving something special that I make. What better compliment is there than to have someone yearn for something that you make? Read the rest of this entry…

Happy Friday! It’s the end of the week and time to let loose. So, when Will got home from school today, I called the kids into the kitchen for some cookie making and decorating. Check it out:

Mwah! Love the shaped cookie trays that we used for these.

The little chefs ... before they baked up a storm.

Pressing the cookie dough into the cookie tray openings ... We used premade dough to make it speedier.

Read the rest of this entry…

Last week, Rivki encouraged me to be adventurous with veggies in the winter, since it’s better to enjoy what you are eating then to stick to what’s inexpensive. It makes a lot of sense. I rarely eat beef, instead opting for chicken or turkey or fish, so I spend less on proteins these days. So, why not channel the savings into veggies I really want? In the summer, I am in my glory with all sorts of fabulous fresh veggies hitting the table. But in the winter, it gets flat out boring. So I listened.

We don’t often eat baby bok choy, but it looked so inviting at the grocery store, that I bought it. Paige helped me transform it into a fabulous sweet and sour version, with a sprinkling of crispy bacon. Just a little — moderation is key.

In making this, I had a lot of help. At 3, Paige is amazing with a whisk. She’s come a long way from the little girl who’d spill all the contents of a bowl onto the counter. These days, she is a fabulous helper in the kitchen, always eager to lend a hand or help in some small way. And when whatever I am cooking is too much for her, she is content to just watch.

I love cooking with my children. They continually surprise me with what they remember and can do. So, when I was recently asked to co-host a virtual cooking school about cooking with loved ones, I was fast to say yes. Here are the details. I hope you’ll join us! Read the rest of this entry…

Homemade pasta with pesto

If there was just one carb to darken my doorway for the rest of eternity, it would be pasta. My kids request it nightly. I like it. My husband likes it. And there are endless ways to flavor and dress it. As far as versatile ingredients go, pasta is right up there.

Typically, we eat dried pasta. Heck, if you were to open my kitchen cabinets, you would find no less than five boxes of dried pasta. Go down to my basement and there is a whole tote of pasta (I stocked up during a great sale). It’s easy, and we like it.

But lately, homemade pasta has been on my brain. When I recently went to Minneapolis, I ate a delicate, tender housemade pasta that was out of this world. Every bite was creamy, silky bliss. Ever since then, I have been toying with the idea of making pasta again. The last time I made pasta was years ago, and I didn’t feel like the results were better than my favorite dried pasta, so I swore it off. But things change — skill levels, interests, desires … so this weekend, I did it again. Read the rest of this entry…

It always starts with an idea … and this time, I wanted to do something simple and easy, bursting with fall flavors. And it had to have a crumble topping. That was a must. I looked through cookbooks, but ended up just winging my way through it. I am so happy with the results — a Brown Butter Apple Crumble.

Paige is taking after her brother, jumping at the chance to help in the kitchen whenever she can. From scrambling eggs to mixing anything, she is game. I think she loves seeing the food go from raw ingredients to fabulous dishes. When Paige came rushing into the kitchen tonight, a chair dragging behind her, she oohed at the sight of sliced apples. Soon, she grabbed the mixing spoon and was forcibly helping to make this simple, delicious dessert.

We poured the apples into the baking dish, a deep, oval one. Then we mixed up the topping and sprinkled it on. No sooner did we stop, then Paige ran off to play (actually saying so as she ran). It made me smile. While the crumble cooked, the sweet, warm scent of apples filled our home. The scent was amazing.

But the taste – oh the taste. That’s the part that set it apart from just another pleasant whiff wafting from the kitchen. The sweet, tender apples flood the plate, dotted with the rich bits of the brown butter crumble topping. Getting a bit of apple and crumble topping at the same time was enough to make you swoon … heck, I think Will did.

Delish.

Read the rest of this entry…

Heirloom Tomato and Provolone Sauce on pasta

Every fall, I make a big batch of Roasted Tomato Sauce (and, last year, tomato paste) and can it for wintertime. Opening up a jar of it in the dead of winter is glorious. It’s like bottling summertime. But this year I just haven’t gotten to it and really am not sure if I will. While I love having my own, fresh, homemade sauce ready to go, I’ve had a lot on my plate lately.

But I still want to make it.

In the meantime, I am small batch cooking with tomatoes. This lovely Heirloom Tomato and Provolone Sauce is a thick, hearty, slow-cooked sauce with a sharp, but craveworthy, taste. It’s enriched with a little butter too, an idea I gleaned from the latest issue of Bon Appetit (it’s in Molly Wizenberg’s column).

From tomatoes to sauce in a little over an hour ...

All in all, this sauce can be made in a little over an hour. You start by chopping tomatoes and crushing garlic. Toss it in the pan with a few other ingredients and bring to a boil. Reduce the heat and let it simmer for an hour. Then, you puree the sauce, add the butter and cook for a few more minutes. Ready to serve.

Paige helped stir the ingredients together.

Paige and Will helped me make this sauce. Paige transferred most of the ingredients to the pan and stirred it all together. Meanwhile, Will ran the scraps out to the compost pile. They love helping in the kitchen — anyway that they are asked to.

Love that. Read the rest of this entry…

Earlier this year, I made my first panzanella (aka bread salad). It was a fabulous, flavorful, fresh salad perfect for a summertime (and it’s so unfair of me to mention it, since that is one of the few recipes I kept to myself — I promise to reveal it someday). So, when I contemplated how to pair tomatoes and corn in a special dish for Foodie Fights!*, my mind jumped back to panzanella. (Psst! If you head over to the site, vote for my dish! Please?) What better way to use two of my favorite summer farmers’ market finds than in an easy summer salad?

Panzanella is a traditional Italian dish, typically served in the summer months. From what I’ve read in books and online, it’s big in Tuscany and other areas. Can’t you just imagine yourself eating this while sitting on the patio of a fabulous Tuscan villa? That’s what it totally reminds me of. Think Under the Tuscan Sun. (Coincidentally, did you know that Under the Tuscan Sun is a memoir? I didn’t. And apparently it has several follow-ups too, including Bella Tuscany: The Sweet Life in Italy. Who knew?)

This version of panzanella, my Balsamic Tomato, Corn and Cucumber Panzanella, has a lovely sweetness to it from both the fresh sweet corn and the lightly sweetened balsamic dressing. Bread salads like this aren’t just croutons on a tossed salad — the bread soaks in the dressing giving you spurts of freshness throughout. It’s delish.

Since this is a traditional type dish, it has a set of traditional ingredients that you’d normally find in it. Typically, it’s made with old bread, fresh tomatoes, onions, basil, vinegar, olive oil and salt and pepper, among other mix-ins. For this one, I skipped the onions and added cucumbers and fresh corn. Read the rest of this entry…