Passing the torch: Cooking with kids

Perhaps you, like me, have found yourself amused and bemused as you have made your way through the refrigerator and frozen food sections of the local grocery store, and observed the proliferation of pre-made food options. Items such as already hard-boiled eggs, breakfast burritos, frozen chunks of cooked chicken meat, vacuum sealed marinated tri-tip, and mini-hamburgers nestled in buns all vie for attention in freezer and refrigerator spaces. Pancakes stacked up in neat little towers were my favorite “you must be joking” moment, to be swiftly followed by a bit of melancholy that so many of us don't take the time to cook much any more.

As we all know, the benefits of preparing fresh food at home are myriad. Alas, the time savings and convenience of prepared foods can beckon strongly.

So when I happened to hear during a radio interview with celebrity chef Guy Fieri that he was partnering with California State Senator Anthony Cannella in introducing Senate Joint Resolution 5, which designates every Sunday as “Cooking with Kids Day,” it seemed like a great idea.

The Joint Resolution “encourages parents and children to spend time in the kitchen together and prepare a healthy meal; and be it further resolved that the legislature recognizes the health benefits of cooking with kids at least one day a week throughout the year and encourages parents, caregivers, and children to shop together, select ingredients, and prepare a healthy meal to share together each week.”

Initially, in 2008, Chef Fieri collaborated on a resolution that the second Sunday in May was “Cook with your Kids Day” (Senate Concurrent Resolution 94), but he decided once a year just wasn’t enough so he approached Senator Cannella about drafting this new resolution.  After approval 39-0 on April 25, 2011, by the Senate, Senate Joint Resolution 5 now awaits approval by the California Assembly.

Cooking with kids once a week is a worthwhile, if lofty, goal. Finding menu ideas that lend themselves well to helpful little hands can be a big help. Some resource websites include: All Recipe’s Kid-Friendly Recipes, Cooking with Kids, and Food Network’s Cooking For Kids.

It’s a long-term investment that pays rich dividends. I love the fact that my adult children have embraced the passion of preparing "from scratch" wholesome and delicious food, and now after years of patiently (usually) teaching food preparation techniques and tips, they have turned the tables back on me, and often inspire me with their culinary creations. Pass that torch, it’s a win for everyone.

Sunday-best oatmeal pancakes

2 c. old fashioned oats
2 + c. buttermilk
2 eggs
1/4 c. canola oil
1/2 c. all purpose flour
2 Tbls. sugar (organic if desired)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
1/2 c. raisins or blueberries (optional)

Combine oats and 2 c. buttermilk in a large bowl, let sit 15 minutes. Stir in eggs and oil and beat well. On top of oat and buttermilk mixture, make a mound of the flour, sugar, baking powder, baking soda, and cinnamon (if desired). Take a fork and lightly blend the dry ingredients together. Then stir the dry ingredients into the oat and buttermilk mixture until well blended. Add 1-3 Tbls. additional buttermilk if needed. Pour 1/4 c. batter on greased pancake griddle pre-heated to medium high. If desired, sprinkle with raisins or blueberries.  When pancakes are brown on the bottom, and bubbles start breaking on the top, turn pancake.  Cook until browned on both sides.  Makes about 18 3-4" pancakes.