“heavy on the broccoli” pasta salad

Someday, I’m going to have perfect children.

I know, right? I’m so excited.

They’re going to have good manners. They will do everything I ask of them without me having to politely ask twice. I will never have to use the phrase “just wait until the Husband gets home!” My children will ask me at least 25 times a day if there is anything they could do around the house to make my life easier. They will be kind to others and never fight or bicker with one another. They will never use phrases such as “I don’t know”, “but SHE did it”, or “He’s touching me! Now he’s pretending to touch me!”

I’m going to be one lucky duck.

Just like my mom was one lucky duck.**

**my mother’s opinions do not count on this statement.

Did I forget to mention that my kids are going to try all foods and like everything I give them?

::sigh:: I can’t wait.

The reality is that my fantasy will never come true even if I am the world’s greatest parent. Kids are kids, and since I spend the majority of my time with them, I like to think I know a thing or two about their attitudes and personalities.

I’ve had a few people ask me about kid friendly gluten free recipes out there. In my opinion, I kind of think that all recipes are kid friendly.

You can stop laughing now if you have children.

The thing about kids is they like to be included. They enjoy spending time with adults and being treated like they can handle responsibility. In fact, most kids learn better by “doing” — or are kinesthetic learners. When children “perform” a task instead of just reading about it, they will be more apt to remember it and have great enthusiasm about it.

Back to why I think most recipes are kid friendly. I firmly believe if you expose your child to many different types of food at an early age and include them in the cooking process, they will be much most excited and open to trying new things.

I have found with teaching that projects and presenting are two things children are most proud of when it comes to school work. The reason is this: they are so ecstatic to share their “final product” with others and gloat about it.

Let your kids cook with you (please not without you) — you’ll never know what could happen.*

*I am not liable for any kitchen disasters with you child. I also do not take blame for small kitchen fires when your child puts aluminum foil in the microwave.

In fact, my two sous chefs the other day were begging me to let them try out our recipe — this coming from the world’s pickiest of eaters.

(can I just say I love how my niece spelled “basil”?)

“Heavy on the Broccoli” Pasta Salad (serves 2 main dishes or 3-4 sides)

• 2 servings of pasta, dry
• 1/3 cup diced red onion
• 2 cups chopped broccoli
• 1 diced tomato
• 2 tablespoons agave nectar
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• dash of black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon basil (fresh or dried)
• 1/4 teaspoon crushed red pepper

Directions: Begin by bringing water in a saucepan to a boil and cooking pasta of your choice as instructed on the package. While your pasta is cooking, chop your broccoli and set aside. Dice the rest of your vegetables and set aside. Whisk together the agave, balsamic, Dijon mustard, and spices in a small bowl. Once your pasta is done cooking, drain and reserve the water. Pour your pasta into a large serving bowl and return the pasta water back to the stove. Drop your 2 cups broccoli into the water and blanch for 2-3 minutes, just for the broccoli to soften slightly. Drain the broccoli, add your other vegetables and dressing to the pasta. Chill for 1-2 hours and enjoy!

(note: These were all the vegetables I had on hand — I also could see some grated carrots or diced red pepper in this dish as well.)

 
So, what did the kids do in all of this?

1. Poured the pasta into the water and stirred
2. Helped me chop a few pieces of broccoli (I was really the chopper, I just made them think they were in control — heck no, not with that big knife!)
3. Wrote down the recipe ingredients
4. Dropped the broccoli into the pasta water (they loved this!)
5. Poured the dressing over the pasta salad
6. Oversaw picture taking

All it takes is a little bit of creativity (not to mention a lot of patience) to have your kids assist you in the kitchen.

 
Did I forget to mention that my children are also going to invent something or become doctors to take care of me in old age?

I guess for right now, though, I’m going to have to settle for Charlie learning how to catch a Milk bone in his mouth.

I was so happy I almost cried.

Question: Have you ever cooked with your kids? If you don’t have kids, did your parents let you help them in the kitchen when you were younger?

Tagged as: cooking, cooking with kids, gluten free, kid friendly, picky eaters, recipe, special diet