Chef Marcus Samuelsson Shares Top Tips for Cooking With Your Kids
I got my start as a chef cooking alongside my grandmother, which is why I will always have Helga's Meatballs on my menu at Red Rooster. Grandma Helga taught me how to roast a perfect chicken, make the fluffiest dumpling, and how to cook by building flavors. She also showed her love for me by taking the time to teach me step by step until I got it right. Her patience and care is the reason I grew up loving to cook and I am so honored that I have been able to cook for presidents, kings, neighbors, and my wife. Time spent over food and conversation means everything to me.
It has been said that when children cook with their parents at a young age, it helps develop a lifetime of healthy eating habits. Yes, bringing kids into the kitchen means things might take a little bit longer and there will likely be a bigger mess, but it's all worth it if that extra time in the kitchen helps your children establish a lifetime of healthy eating habits. Here are few of my tips to make cooking with kids a fun, rewarding, and safe experience for everyone:
-Introduce new foods and don't be afraid to substitute vegetables and whole wheat pasta or rice.
-Set firm guidelines about using the stove and knives.
-Supervise children at all times.
-Incorporate math into measurements.
-Allow kids to add ingredients for spontaneity and make them feel empowered to be part of the process.
Of course, creating healthy habits in your children is important – but we understand that we all live busy lives and dinnertime can be hectic – so here’s a little extra incentive: the Ben’s Beginners Cooking Contest. To help inspire you to get in the kitchen with your families, Uncle Ben's is giving away more than $165,000. Just shoot a short video of you and your child cooking together, and submit it by October 6 to enter to win.
To add my own blend of inspiration, here's a flavorful, kid-friendly dish to help you and your family get the most out of the the amazing produce available at your local farmstand or market.
Beef Stir Fry with Broccolini
Beef Stir Fry
1 cup orange juice
2 tsp sesame oil
2 cloves garlic , chopped
3 tbsp olive oil
2 pounds flank steak, cut into 1/2-inch strips
1 tbsp cornstarch
1 red onion, thinly sliced
2 tsp curry powder
2 tomatoes, chopped
2 tbsp light sodium soy sauce
1 tbsp chopped parsley
2 tbsp cilantro, chopped
Salt
Freshly ground pepper
Broccolini
2 cups chopped broccolini (1 bunch)
2 tbsp olive oil
1/2 red onion , sliced
1 2-inch piece ginger, peeled and minced
2 garlic cloves , chopped
1 tbsp sesame seeds
2 tsp curry powder
2 tsp tomato paste
2 Anaheim chilies, chopped with seeds and ribs removed
2 tbsp soy sauce
Juice from 1 lime
2 tsp sesame oil
2 tablespoons rice wine vinegar
2 scallions, chopped
Salt
Freshly ground pepper
Directions for the Stir Fry:
1. Combine the orange juice, sesame oil and garlic. Add the flank steak, turning to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.
2. Strain the marinade from the steak, reserving 2 tablespoons of the marinade and discarding the rest. Mix together the reserved marinade with 1 teaspoon cornstarch. Set aside.
3. Heat 3 tablespoons of olive oil in a wok or a large sauté pan over high heat. Add the onion and curry powder and sauté until translucent, about 3 minutes. Add the flank steak and sauté until browned, about 5 minutes. Add the marinade mixture, tomatoes and soy sauce; bring to a boil and cook until sauce thickens, about 1 minute. Remove from heat and add the parsley and cilantro. Season with salt and pepper.
Directions for the Broccolini:
1. Bring a large pot of salted water to a boil. Add the broccolini and simmer for 1 minute, then drain and rinse with cold water.
2. Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 3 minutes. Add the ginger, garlic, sesame seeds, curry powder and tomato paste and sauté for 2 minutes. Add the broccolini, chilies, soy sauce, lime juice, sesame oil, vinegar and scallions and stir until the broccolini is heated through, about 2 minutes. Season with salt and pepper.
Marcus Samuelsson is a James Beard award-winning chef, best-selling author and owner of several restaurants including New York City's Red Rooster. In addition to competing on "The Next Iron Chef," he took home the grand prize on both "Top Chef Masters" and "Chopped All-Stars: Judges Remix."
