You WILL Learn To Cook

“You will learn to cook, you will learn to cook, YOU will learn to cook!” 

This thought runs through my mind with growing intensity each time one of my children turns another year older. With a 17, 15 and 12-year-old, I realize my time to instill kitchen basics is dwindling. Add in schedules filled with sports, homework and the overpowering lure of the X-Box, and my time to instruct them on meal preparation is limited.

But it is blessed summer. I started a tradition a few years ago declaring, “You will all learn to cook this summer!”

My oldest son said, “But mom, you’re so good at it.” 

He knows just how to get out of almost any work related activity. But I wasn’t buying his flattery, because I know, the chances of him finding someone to cook for him, are becoming less and less likely. Not because he isn’t a handsome catch (because he’s so cute!), but more and more kids never get any in-home kitchen instruction. And although most children do get some basic “Consumer Home Sciences” in middle school, a lot of this instruction is based on heat-and-eat concepts. Braising, roasting, dicing and oh heck, a decent basil chiffonade technique are not in the syllabus. But I was out to change that.

“All kids to the deck,” I yelled as I brought out past issues of The Food Network magazine and the laptop. At the sight of the computer their tension seemed to ease just a bit, realizing this activity did not include pulling weeds.

“Today I want three recipes that you will prepare for dinner this summer.” 

Three quizzical looks stared at me. I explained how this summer they would learn to cook. The recipes would have to be approved by me and I wanted them to actually read the recipe to see if it was something they wanted to cook. Risotto with roasted chicken and preserved lemons sounds good until you realize you have to start preserving the lemons two days before and then stand over a pot stirring risotto for 45 minutes on a 90 degree day. 

The kids took to their assignment with delight. Only my youngest son’s recipe for crabmeat stuffed tenderloin was vetoed. But this also was a good reason to have a conversation about the cost of food!

Overall, the cooking was very successful. Each child learned to chop, sauté, steam — and yes — even chiffonade basil. My daughter took to her new kitchen expertise often and used her skills to get a bit creative even when it wasn’t her night.  (This may be because she found a top 25 cupcake recipe pull-out in The Food Network Magazine.)  And they all learned the concept of improvising. Although they had a recipe, I taught them not to follow it exactly.  As a life-long cook, I rarely use a recipe, but instead am inspired by it. I think this takes the pressure off kids as they learn they can be flexible in the kitchen. 

If you’re wondering if your children will be doomed to a life of drive-thrus and frozen dinners, then it may be time to start your cooking school. 

The recipe below was my daughter’s choice last summer. It was inspired by a Giada DeLaurentiis recipe for ravioli. I approved the recipe because I had a romantic vision of my daughter and me making homemade ravioli. But reality hit and I realized we had less than an hour to get dinner on. I told her we would make inside/out ravioli. We made the filling (and improvised by adding tomatoes and adjusting the amounts) and then tossed it with the pasta.

Inside-out “Ravioli” Caprese

1/2-3/4 pound whole wheat pasta like fusilli or penne

2 cups whole milk ricotta

½ cup grated parmesan

½ cup basil chiffonade

3 TBS. olive oil

3 tsp. grated lemon zest

1 cup diced canned tomatoes or fresh in the summer

½ tsp. salt

½ tsp. garlic powder

Cook the whole wheat pasta according to package directions.  Reserve ½ cup of pasta water before dumping the pasta in a strainer.  Strain pasta.  Put pasta back in the pot.  Add all the other ingredients to the warm pasta.  Stir well to combine.  If sauce is too thick, add a bit of the pasta cooking liquid to get desired consistency.  Serve immediately.  Makes 4-6 servings.

For more recipes and inspiration for feeling well, visit Kathy Gillen at www.wellnessroadtrip.com