Those Kids Can Cook!

Four seven years one or more of my kids have competed in our 4H Small Animal Association Cook Off.  The make a recipe that fits in the categories of Poultry, Egg, Rabbit or Goat.  Then they present their finished product to a panel of judges.

I love that my kids can make their own food on some level.  Of course their age plays a part in how involved the recipe can be, but for the most part they decide on their own what they will make.  Sure, I may offer suggestions and set down guidelines, but the final decision is up to them.

They also decide what ingredients will go into their recipes.  At this point Jade, who is 13, pretty much decides on her own what she wants to make and sets out to find out how.  She may come to me with questions, but often I don't know any details until she's already put her plan in motion.

Megan (8) and Braden (6) take much more guidance from me.  I offer suggestions for things and help them brain storm, but in the end it is still their decision.  They still make the food themselves. 

Not only are they having fun, but they are learning a valuable life skill.  For me that is the best part.  I know that they will always be able to feed themselves.

And now here are the recipes they made, as written by them. 

 

 

 

 

 

Photo courtesy of Nicole Weiss (because mom forgot her camera!)

Deep-Fried Pickles (Jade)

Ingredients:

1 jar of pickle chips

1 cup all-purpose flour

1/2 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon salt

1 1/8 cup water

2 eggs, beaten

2 tablespoon vegetable oil

oil for frying

Directions

1.     In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.

2.    In a separate mixing bowl, combine water, beaten egg, and 2 tbsp. oil.

3.    Add wet ingredients to dry and combine until mixed.

4.    Drain pickles and blot with paper towel.

5.    Dip pickles in batter and fry in about 2 inches of oil until golden-brown.

6.    Salt. Serve with dipping sauces if desired.

Photo courtesy of Nicole Weiss (because mom forgot her camera!)

Flourless Peanut Butter Chocolate Chip Cookies (Megan)

2 Cups Peanut Butter
2 Cups Sugar
2 Eggs
2 tsp. Baking Soda
1 Cup Mini Chocolate Chips
Heat oven to 325 F. 

Mix all ingredients in a bowl.

Place 1 inch balls on a cookie sheet about 1 inch apart, or use a small cookie scoop.  Press with a fork.

Bake 6 to 8 minutes.  Allow to cool for a few minutes on the cookie sheet before moving to cooling rack.

Last, but not least, is Braden's recipe.  I don't have a picture for this one, but it's delicious none the less.  You can also make this with chicken if you don't happen to raise rabbits for your freezer like we do.

Rabbit Salad (Braden)

2 Cups Rabbit, cooked and chopped
1 Cup Mayonnaise
1/3 Cup Walnuts, chopped
1/2 Cup Granny Smith Apple, chopped
2 tsp. Dried Dill Weed
1/4 tsp. Ground Black Pepper
1/2 tsp. Salt
Mix all ingredients together in a bowl until well combined.

Serve on bread, tortillas or crackers.

All three kids did great and I'm so proud of them!  I'm also impressed enough that I'm tempted to make dinner their responsibility now and then, or at least require their help in the kitchen more often.