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About KidsCookDinner.com
May 13th, 2015 by Kate

KidsCookDinner.com was started when we (Max and Alex…i.e. the “kids”) started cooking dinner every Sunday night for the family and realized how fun it was.  We decided we wanted to let other kids and their parents know that kids CAN cook and that we needed to encourage kids to cook more.  Coming up with a menu, shopping for food and then cooking it also made us understand and appreciate the importance of food and sharing it with your friends and family.  It also brings our whole family together on Sunday night–getting us ready for the week ahead.

Braised Lamb shank, etc.     Ribeye, mashed potatoes, artichokes and arugula salad     Making vanilla ice cream (and tasting it)    Fun with whipped cream

When we started the website, we entered the domain name in a domain name contest sponsored by Verisign.  Then we forgot we had entered…so we were really surprised when we got an email that we had won $5000 and had advanced to the second round of the contest.  We had to make a video about why our website name was a good name, and then judges and the public voted on the best names.  We were even more surprised when we actually won the grand prize of $30,000! (Thanks to everyone who voted for us.)  Click HERE to hear the story of the domain name.

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Because we have plenty to eat however, and millions of other people in the world don’t have enough food, we decided to donate 1/2 of the prize (or $17,500)* to Action Against Hunger, an international hunger relief charity dedicated to saving the lives of malnourished children, while helping vulnerable communities become self sufficient.  Worldwide, 1.2 billion people have less than $1.50 a day to spend on food! Can you imagine that?? We calculated that the cost of our typical breakfasts (bowl of cereal with milk, juice and a piece of fruit) cost about $1.50! And we could not imagine that being the only food we got all day. We even tried to survive on only $1.50 of food for a day (see below) and we were all so hungry (and grumpy). *Note originally we donated 1/3 of the prize, put 1/3 in our college fund and reserved 1/3 to help fund the website. But we realized we don’t need that much money to run the website so we donated another $5834 in July 2016 to bring our donation to $17,500.

We were lucky enough to get visit the Action Against Hunger office in New York.   Thank you Asif, Alex, Andrea, Elizabeth and the whole team at Action Against Hunger in New York for meeting with us, giving us a tour and explaining some of the amazing work you do when we dropped off the check. Wow! You are all truly inspiring! We continue to stay in touch with Action Against Hunger, including participating in their Students X Hunger year-end donation drive.

Max and Alex with Alex Cottin, Director of External Affairs and Andrea Tamburini, CEO, of AAH-USA

Max and Alex with Alex Cottin, Director of External Affairs and Andrea Tamburini, CEO, of AAH-USA

Mom says that the more we can encourage kids to make healthy choices, from what they eat to what they do, the better off they will be in the long run. And, the more kids can participate and own their activities (like what they cook and eat), the more they seem to enjoy those activities. So let’s all cook more! Let’s all try to take the time to enjoy what we cook together! And, at least for our family, let’s all be thankful for the fact that we can afford to eat plenty of healthy food.

Help us X out hunger!

Help us X out hunger!

Kids Meal No. 11: Mother’s Day brunch
May 10th, 2015 by Kate

Max and Alex had help from their friend Wyeth to make Mother’s Day brunch for Wyeth’s mom and for me. They made zucchini/basil/garlic fritatta, chicken-apple sausages, tomato-basil bruschetta and blueberry cobbler. It was a gorgeous day so we ate outside and enjoyed peach bellinis (ala Alex), prosecco and a nice bottle of Gavi. Special thanks to Patrick and Virginia for the amazing eggs, to Wyeth for his help and Victor for the wine (and his charming company).

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Kids Dinner No. 10, Sunday May 3
May 5th, 2015 by Kate

Max & Alex decided to make braised lamb shanks with couscous, pear/walnut/goat cheese salad, and apple crisp for dinner this time. They started on Saturday and braised the lamb all day in a slow cooker, let it sit in the fridge overnight (for flavor and to be able to skim the fat more easily) and then reheated it on Sunday. The lamb was falling off the bone-it was so good. I got them chef’s hats to celebrate their 10th dinner.

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Kids Dinner No. 9: Sunday April 27
Apr 27th, 2015 by Kate

Alex consulted Chef Bobo’s Good Food Cookbook: Smart Recipes for Happy Healthy Kids and chose spaghetti with turkey meatballs, which she and Max made, along with fresh shelled green peas, green salad and oatmeal cookies two ways: oatmeal-raisin and oatmeal-chocolate chip. Everything was delicious. The turkey meatball recipe is delicious and straightforward to prepare (although Alex wore goggles to cut the onions:).
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Kids Dinner No. 8: Sunday April 19
Apr 21st, 2015 by Kate

After a busy weekend, it was really nice for Max and Ali to make ham and gruyere quiche. Niki and Matias helped out too: assisting with the arugula, tomato, parmesan salad; the pasta and of course with the mixed berries and whipped cream. Thanks kids!
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Kids Dinner No. 7: April 9, 2015
Apr 20th, 2015 by Kate

Kids decided to make pork tenderloin (which I have never made) and put it a garlic-thyme rub for 8 hours before searing and cooking it. They also made a caesar salad from scratch (home made croutons and egg yolk in the dressing–NO anchovies allowed). They rounded out the meal with two of their specialities: Max’s mashed potatoes and Al’s sauteed mushrooms. They have already figured out that’s its good to include some tried and perfected dishes with new ones they are trying. No matter what, I’m not complaining!
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Kids Restaurant Review: Trattoria del Porto, Orlando, FL
Apr 12th, 2015 by Kate

Max & Alex couldn’t cook dinner on Sunday, April 5, because we were on vacation in Orlando. Instead they had a buffet dinner with three of their friends (Jonah, Eli and Grant) at Trattoria del Porto. Everyone gave the restaurant a thumbs up….its hard to beat eating outside in warm weather. overlooking a boat-filled bay. The kids especially liked the pasta bar where they could choose the type of pasta, the type of sauce and add-ins. Favorite dishes included pasta with red sauce, prime rib, and of course chocolate fondue.

Only drawback: “it was hard to choose which pasta and which sauce,” says Max, “because there were so many choices.” Also, a bit too much sauce on the pasta!

Alex really loved the way they served the dishes in the buffet.

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Strawberry Shortcake
Apr 10th, 2015 by Kate

Max was inspired by the Bisquik box to make strawberry shortcake. (If our family was stranded on a desert island, one of the necessities we would need would be a box of Bisquik…strawberries and whipped cream would be nice too, of course).

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Max&Alex’s Best Fudge Brownies Ever
Mar 31st, 2015 by Kate

Here’s the recipe for Max & Alex’s fudge brownies.

Preheat oven to 375 degrees.
Grease a 9×9 square pan (we use crisco)

Melt over low heat:
1/2 cup butter
2 oz. bittersweet chocolate
Remove from heat and let cool slightly

Beat together:
2 eggs
1 Cup Sugar

Add chocolate mix to egg mix (BUT MAKE SURE CHOCOLATE MIX ISN’T TOO HOT OR YOU WILL HAVE CHOCOLATE SCRAMBLED EGGS!!)

Mix in 1/2 cup flour and 1/2 teaspoon vanilla
Pour into greased pan
Cook for 20 -25 minutes

Remove from oven
Cut into 16 squares
Put in fridge (stops cooking and ensures fudginess)
brownies2

Kids Dinner No. 6: March 29, 2015
Mar 30th, 2015 by Kate

Sunday Dinner No. 6, Max chose the menu (Alex got to choose the menu last week). He chose artichokes, steak, mashed potatoes, arugula salad, bread and brownies for dessert. They made everything except the bread. Max said he came up with the menu because he loves to eat everything on it except for the artichokes, which he made for the parents…and because the artichokes look cool. Hardest thing about the meal? “Putting the steak in the hot pan and flipping it,” said Max.

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