If you're ready to teach your children how to cook, here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!
First of all, think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.
Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. For more results please login on to www.150-venison-recipes.com. Some parents start teaching their children to cook by showing them how to make things that don't require cooking first, and then graduating to letting them make food in the microwave.
Create a relaxed atmosphere that is fun when teaching your kids to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen cleans when you're finished.
Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, and your kids might not even realize they're learning while they're having fun!
Begin with simple recipes. There are some great cookbooks for kids on the market today that include step-by-step instructions and pictures so kids can see what something's supposed to look like while they're assembling the recipe...let success build on success.
Give your kids a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning -- and cooking lunch or dinner one night. Letting your kids plan the meal -- and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.
As your kids become more skilled, begin including foods from different cultures. You can also go to www.cheese-cake-recipes.com. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your kids will develop an appreciation for many different kinds of food.
Especially for younger children, having tools that are their own size not only make cooking more fun, but make it easier for them to participate. Kid-sized kitchen utensils can be found at many department or specialty stores.
Make sure you take plenty of pictures -- you may not realize it now, but you're making memories that someday will be as delicious as that batch of chocolate chip cookies you're baking now!
Article Source: http://www.ArticleStreet.com/
Food in Rome and Latium - Italy
Carciofi, or artichokes, are enormously popular in Italy – some 90 varieties are grown – and especially prized in Rome. Many varieties are offered in the markets, including the large, thorn-less Romanesco, slim Cantanese and the tender Vioetta. In Rome, they are flattened and fried twice for carciofi alla giudia (Jewish style) an ancient recipe that was born in the Roman ghetto. Carciofi alla Romana, artichokes stuffed with breadcrumbs, parsley, anchovies, salt and pepper, is another famous Roman dish.
Some of Italy’s best-known pasta dishes originated in Lazio. Bucatini all’Amatriciana, with its sauce of pancetta, tomatoes, and chili pepper, was born in Amatrice, a little village on the border between Lazio and Abruzzo, but the Romans have claimed it for their own. Romans, whose passion for pasta is legendary, also take credit for inventing Spaghetti alla Puttanesca (streetwalker’s spaghetti, so named for the local prostitutes who were said to enjoy its nourishing qualities), which includes garlic, tomatoes, capers, olives, herbs, and anchovies; and Spaghetti alla Carbonara, made with bacon, eggs, butter, and cheese.
Tiramisu, which means “pick me up,” may not have originated in Rome, but it is an adopted specialty of the city. The ingredients – mascarpone cheese, heavy cream, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa – result in a scrumptious cold dessert. There are many different recipes for tiramisu; the main differences usually are found in the type of liquor used.
Typical food from Latium include:
Abbacchio alla cacciatora: baby lamb cooked with rosemary, garlic, anchovies, vinegar.
Baccalá in guazzetto: salt cod in a sauce of olive oil, onions, tomato, pine nuts, raisins.
Cozze alla marinara: mussels steamed in their juice with garlic, tomato, parsley.
Fettuccine al burro: feather-light egg noodles with butter, cream and grated Parmigiano Reggiano.
Mazzancolle alla griglia: large prawns grilled with a brushing of olive oil and lemon.
Pasta e ceci: soup of chickpeas with garlic, rosemary and pasta noodles.
Penne all'arrabbiata: pasta tubes with a ñragingî hot sauce of tomatoes, garlic and chili pepper.
Pollo alla romana: young chicken braised in olive oil and white wine with green peppers, tomatoes and garlic
Pomodori ripieni: large tomatoes hollowed and baked with a filling of their pulp, rice, potatoes, garlic and basil, usually served as antipasto.
Rigatoni con la pajata: squat pasta tubes with sauce based on milk-fed calf's intestine cooked with tomato, salt pork, garlic, herbs and spices, topped with grated pecorino.
Latium Recipes:
Coda alla vaccinara
Aglio, olio e peperoncino
Oil, Garlic and Peperoncino Sauce
Alici in tortiera - Moist-Baked Anchovies
Broccoletti
alla romana Braised Bitter Broccoli Roman Style
Broccoli di rape all'aglio e peperoncinoBitter Broccoli with Garlic and Peperoncino
Bruschetta
Garlic Bread
Bucatini all'Amatriciana
Carciofi alla giudea Deep-fried Artichokes
Carciofi alla romana Artichokes Braised with Mint
Carne alla pizzaiola - Beef Pizzaiola
Coda alla vaccinara Stewed Oxtail with Celery
Coratelle con carciofi
Stewed Innards with Artichokes
Fagioli con le cotiche
Borlotti Beans with Pork Rind
Fettuccine Alfredo Fettuccine in Double Cream
Fettuccine
alla carbonara Fettuccine Carbonara
Gnocchi di semolino Semolina Gnocchi
Mozzarella in carrozza - Mozzarella Fried in Bread
Panzanella or pan molle
Bread and Vegetable Salad
Pasta per pizza - Pizza Dough (Basic Recipe)
Porchetta - Roast Suckling Pig
Provatura
alla salsa di acciughe Provatura with Anchovy Sauce
Puntarelle
con salsa di acciughe Roman Wild Chicory with Anchovy Dressing
Saltimbocca alla romana
Spaghetti alla carbonara
Spaghetti alla puttanesca
Spaghetti chitarra con noci e robiola
Stracciatella
alla romana Egg Drop Soup
Suppli' alla romana
Suppli' Roman Style
Uova alla provatura
Eggs with Provatura
Article Source: http://www.ArticleStreet.com/
Some of Italy’s best-known pasta dishes originated in Lazio. Bucatini all’Amatriciana, with its sauce of pancetta, tomatoes, and chili pepper, was born in Amatrice, a little village on the border between Lazio and Abruzzo, but the Romans have claimed it for their own. Romans, whose passion for pasta is legendary, also take credit for inventing Spaghetti alla Puttanesca (streetwalker’s spaghetti, so named for the local prostitutes who were said to enjoy its nourishing qualities), which includes garlic, tomatoes, capers, olives, herbs, and anchovies; and Spaghetti alla Carbonara, made with bacon, eggs, butter, and cheese.
Tiramisu, which means “pick me up,” may not have originated in Rome, but it is an adopted specialty of the city. The ingredients – mascarpone cheese, heavy cream, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa – result in a scrumptious cold dessert. There are many different recipes for tiramisu; the main differences usually are found in the type of liquor used.
Typical food from Latium include:
Abbacchio alla cacciatora: baby lamb cooked with rosemary, garlic, anchovies, vinegar.
Baccalá in guazzetto: salt cod in a sauce of olive oil, onions, tomato, pine nuts, raisins.
Cozze alla marinara: mussels steamed in their juice with garlic, tomato, parsley.
Fettuccine al burro: feather-light egg noodles with butter, cream and grated Parmigiano Reggiano.
Mazzancolle alla griglia: large prawns grilled with a brushing of olive oil and lemon.
Pasta e ceci: soup of chickpeas with garlic, rosemary and pasta noodles.
Penne all'arrabbiata: pasta tubes with a ñragingî hot sauce of tomatoes, garlic and chili pepper.
Pollo alla romana: young chicken braised in olive oil and white wine with green peppers, tomatoes and garlic
Pomodori ripieni: large tomatoes hollowed and baked with a filling of their pulp, rice, potatoes, garlic and basil, usually served as antipasto.
Rigatoni con la pajata: squat pasta tubes with sauce based on milk-fed calf's intestine cooked with tomato, salt pork, garlic, herbs and spices, topped with grated pecorino.
Latium Recipes:
Coda alla vaccinara
Aglio, olio e peperoncino
Oil, Garlic and Peperoncino Sauce
Alici in tortiera - Moist-Baked Anchovies
Broccoletti
alla romana Braised Bitter Broccoli Roman Style
Broccoli di rape all'aglio e peperoncinoBitter Broccoli with Garlic and Peperoncino
Bruschetta
Garlic Bread
Bucatini all'Amatriciana
Carciofi alla giudea Deep-fried Artichokes
Carciofi alla romana Artichokes Braised with Mint
Carne alla pizzaiola - Beef Pizzaiola
Coda alla vaccinara Stewed Oxtail with Celery
Coratelle con carciofi
Stewed Innards with Artichokes
Fagioli con le cotiche
Borlotti Beans with Pork Rind
Fettuccine Alfredo Fettuccine in Double Cream
Fettuccine
alla carbonara Fettuccine Carbonara
Gnocchi di semolino Semolina Gnocchi
Mozzarella in carrozza - Mozzarella Fried in Bread
Panzanella or pan molle
Bread and Vegetable Salad
Pasta per pizza - Pizza Dough (Basic Recipe)
Porchetta - Roast Suckling Pig
Provatura
alla salsa di acciughe Provatura with Anchovy Sauce
Puntarelle
con salsa di acciughe Roman Wild Chicory with Anchovy Dressing
Saltimbocca alla romana
Spaghetti alla carbonara
Spaghetti alla puttanesca
Spaghetti chitarra con noci e robiola
Stracciatella
alla romana Egg Drop Soup
Suppli' alla romana
Suppli' Roman Style
Uova alla provatura
Eggs with Provatura
Article Source: http://www.ArticleStreet.com/
