They Won’t Be Bored This Summer: Kids Cooking Made Easy + Giveaway!

Scroll down to the end of the post for instructions on entering a giveaway for a free copy of Kids Cooking Made Easy!

This summer, keep your kids busy in an educational and fun way: introduce them to the kitchen!

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My mother always said that hungry children are cranky children. Bored, hungry, cranky…these are the less exciting aspects of having children on vacation for three months. But we have a solution: introduce the kids to the joys of cooking with Kids Cooking Made Easy!

There’s a great educational aspect to cooking and following a recipe. As explained by the authors, Leah Schapira and Victoria Dwek. “Kids Cooking Made Easy is a picky eater solution,” says Victoria Dwek. “Kids either become more open-minded when they see how something is prepared, or they learn to prepare their own favorites.” Aside from kitchen skills, learning to cook has hidden educational benefits. As Leah Schapira points out, “Children learn about math and fractions when following a recipe.” They also learn to read and follow instructions – all while having a good time!

Chock full of exciting summer recipes such as Teriyaki Beef Sticks, Peach and Mango Salad and Creamsicle Sorbet and fun crafts and edible activities such as Edible Sand Art and Homemade Button Candy, this book will be a delight for your children and a lifesaver (or at least sanity saver!) for you.

Click here to purchase Kids Cooking Made Easy.

Here’s a sample recipe for you and your kids to enjoy. Make sure to scroll past the recipe for a chance to win a copy of Kids Cooking Made Easy!

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Click image to enlarge, or  click here to download a printable version of Teriyaki Beef Sticks

To enter the giveaway for a copy of Kids Cooking Made Easy:

Comment on this post telling us: What is the first dish you remember cooking? 

**Giveaway ends on Friday, July 11th at 11:00 am eastern time. Winner will receive one copy of Kids Cooking Made Easy. Prize can be shipped within the USA. Winner will be notified via email. Valid email address must be provided to claim prize. Limit one entry per person. 

Shavuos Cooking Made Easy!

**Last day to enter for your chance to win a complete ArtScroll Talmud – valued at $2999! Click here for your free entry!**

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The latest release in our Made Easy cookbook series, Dairy Made Easy, is just in time to help you prepare your dairy meals for shavuos. To help you get started, we’ve prepared a sample menu, compiled from all four Made Easy cookbooks.

You can print the PDFs by clicking the links below, or you can scroll down for image files of the recipes. Make sure to read our helpful tips from the authors and the handy make-ahead and freezer guide!

Menu (Click the links for a downloadable PDF):

Avocado Cigars

Pomegranate and Apple Salad with Creamy Parmesan Dressing

Roasted Tomato and Eggplant Soup

Penne Rosa

Sour Cream Chocolate Chip Pound Cake

Make ahead and freezer friendly food guide:

Many of the recipes in Dairy Made Easy can be made ahead, making your Yom Tov prep much easier. Here is a list of make-ahead tips and instructions.

  • Many appetizers that get fried such as Arancini Balls (page 28) and Broccoli Spring Rolls (page 30) can be prepared ahead and frozen, then fried fresh.
  • Pizza doughs, such as the Bistro Style Pizza Dough (page 70) and the 30 minute Thin Crust Pizza Dough (page 72) can be prepared ahead and frozen, then defrosted before using.
  • For the Roasted Veggie Galete (page 36), let it thaw completely before rewarming. If you try to reheat it straight from the freezer, the dough will thaw much faster than the veggies.
  • Herbed Pull Apart Bread (page 79) can be prepared completely and frozen. Reheat before serving.
  • Many blended soups, such as the Cauliflower and Lemon soup (page 50) and the Broccoli Cheddar soup (page 46) freeze nicely.
  • To prepare the Baked Roasted Veggie Pasta (page 94) ahead, make each component separately and reheat them together just before serving.
  •  Pasta sauces (see chapter on pasta, starting on page 82) can be frozen up to a month. Cook the pasta fresh, and warm up together with the sauce.
  • All desserts in Dairy Made Easy (other than Peanut Butter Crème Brule) can be frozen fully prepared.
  • Three Cheese Quiche (page 34) can be frozen after baking and reheated just before serving.
  • Calsones (page 90) freeze nicely. When you defrost them, leave uncovered for a crunchy dish, or cover it while reheating for a softer dish.
  • Salad dressings can be made up to a week in advance and stored in the fridge.

Holiday Cooking Tips from Leah and Victoria:

There will be enough pastries to go around. Instead, prepare and serve a couple of (easy-to-make-ahead) frozen desserts. Shavuos signals the beginning of summer, and everyone will be appreciative when you bring refreshing treats out from the freezer. I’m making Strawberry Cheesecake Ice Cream (from Dairy Made Easy) in little mason jars and Rice Krispie Ice Cream Sandwiches (from Kids Cooking Made Easy) for the kids. – Victoria Dwek

Even if you’ll be preparing your meals fresh, get as many components as you can out of the way in advance. For example, prepare your salad dressings in advance. Balance your menu with items you can prep ahead, like Arancini balls (fry fresh!) and quick to assemble sides like cauliflower garlic bites. – Leah Schapira

Print or Share the Recipe Cards:

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soup

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Click here to buy Dairy Made Easy

Click here for the entire Made Easy Series

Free Passover Recipe Cards Download!

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If you’ve started to think about your menu for Passover, we’re here to help! ArtScroll’s three hit Pesach cookbooks all contain a wide variety of mouthwatering recipes that will enhance your pesach meals.

To give you a “taste” of our recipes, we’re sharing free recipe cards that you can download and print. (Scroll down for a high resolution PDF.)

Pesach Recipe Cards2 Pesach Recipe Cards3 Pesach Recipe Cards4 Pesach Recipe Cards

 

You can also download the files here:

—-> Click here to download the recipe cards for easy printing: Pesach Recipe Cards

—-> Click here to download the recipe cards in a convenient recipe box size: Pesach Recipe Cards 3×5

About the books:

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A Taste of Pesach is the newest cookbook in our Passover selection. Featuring over 160 tried and true recipes, this book has a recipe for every palate and every occasion! Click here to purchase A Taste of Pesach.

 

 

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Passover Made Easy puts the “wow” factor in Pesach food, presenting innovative and exciting recipes that you won’t believe are Kosher for Passover! Click here to purchase Passover Made Easy.

 

 

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Passover by Design by best-selling author Susie Fishbein combines previous Kosher By Design favorites that have been tweaked for Passover with a selection of brand-new recipes to make your Pesach cooking elegantly simple. Click here to purchase Passover By Design.

 

Starters and Sides Made Easy + Sample Recipes

“Step aside Main Dishes! The spotlight is now on Starters and Sides with this hot new cookbook from Leah Schapira and Victoria Dwek!”

The second book in the Made Easy Cookbook series is all about making your meal planning easy! With 60 new and exciting recipes for every meal, ranging from everyday suppers to special occasions, this book will banish your mealtime boredom.

We’re sharing two sample recipes from the book. Enjoy them, then head over to our Pinterest board for reviews and additional recipes!

coleslaw bites on Artscroll Blog

Coleslaw Balls with Jalapeño Dip

Excerpted from Starters and Sides Made Easy, by Leah Schapira and Victoria Dwek, published by ArtScroll

Yields: 20-30 balls

16 oz coleslaw mix

1½ tsp   salt

3   garlic cloves, minced

½ tsp   coarse black pepper

¼ cup   flour

3 Tbsp   cornstarch

•   oil, for frying

Jalapeño Dip

¾ cup   mayonnaise

2   scallions, chopped

1   jalapeño pepper, seeds and ribs removed, chopped

2 Tbsp   water

1 Tbsp   lemon juice

½ tsp   salt

•   pinch coarse black pepper

•   pinch sugar

1. Place cabbage into a large colander. Sprinkle with salt and let sit 15 minutes. Using both hands, squeeze cabbage very well to remove the excess water (it won’t look watery to the eye, but plenty of liquid will come out when you squeeze).

2. In a large bowl, combine cabbage, garlic, pepper, flour, and cornstarch. Mix until mixture becomes dough-like. Using a tablespoon and damp hands, form into falafel-sized balls.

3. Heat 2-3 inches oil in a saucepan over medium-high heat. Fry balls in hot oil until golden on all sides, 4-5 minutes total.

4. Prepare the jalapeño dip: In a small bowl, combine mayonnaise, scallions, jalapeño pepper, water, lemon juice, salt, pepper, and sugar. Using an immersion blender, blend until smooth. Serve alongside coleslaw balls.

onion rings on Artscroll Blog

Crispy Crunchy Onion Rings

Excerpted from Starters and Sides Made Easy, by Leah Schapira and Victoria Dwek, published by ArtScroll

Yields: 16-18

           2   medium onions (or 1 large sweet onion)

½ cup   cornstarch

¼ cup   flour

½ tsp   paprika

1 tsp   garlic powder

1½ tsp   salt

•   pinch coarse black pepper

½ cup   water

1½ cups   panko crumbs

•   oil, for frying

  1.  Peel and slice onions into ½-inch rounds. Separate the rings. If your onions have very thin layers, keep two rings together. You don’t want your onion rings to be limp.
  2. In a shallow bowl, combine cornstarch, flour, paprika, garlic powder, salt, and pepper. Stir in water to form a thick paste (resist the temptation to add more water).
  3. Place the panko crumbs into a second shallow bowl.
  4. Add an onion ring to the batter and use a spoon to help coat. Dip onion ring in the panko crumbs and use a spoon to help coat completely.
  5. Heat 2 inches of oil in a saucepan. When oil is hot, add onion rings and fry for 2-3 minutes. You do not need to flip the rings. Drain on paper towels and serve hot.

Click here for book details and exclusive online savings.

Click here for other books in the Made Easy Cookbook Series.

Kids Cooking Made Easy: A Conversation with Leah Schapira and Victoria Dwek

“When kids make things themselves, they get so excited and feel so confident, and naturally become open to trying new things”

Now it’s our children’s turn to enjoy Leah Schapira and Victoria Dwek’s “Made Easy” cookbook series, with Kids Cooking Made Easy. Here’s what these great cooks told us about this new, fabulously fun cookbook.

ArtScroll: Why kids? What’s so great about children in the kitchen?

Leah: Kids are always looking for something fun to do. They love to eat, and they get bored fast. For kids and parents, this book is Win-Win.

Victoria: Kids are always in the kitchen. They can either be having races, playing a game in the middle of the floor, shooting rubber bands at each other…or cooking. This lets them be productive. Teaching kids to cook is also the cure to picky eater syndrome. When kids make things themselves, they get so excited and feel so confident, and naturally become open to trying new things. And they’ll be eating healthier too.

Artscroll: You “triple-test” all your recipes, which is what makes them so foolproof. How did triple-testing work with younger food samplers?

Leah: We gave the kids the complete recipe and watched what they did without saying a word. Every so often if I saw them stuck during one of the steps, I took out my pen and added in a line to clarify the instructions. For example, when my daughter was making Penne Rose, I realized that if she pours the tomato sauce all in at once, it will splatter. So we added, “Slowly…pour in the sauce.” The details matter when kids are cooking.

Victoria: Since these are the recipes our kids love, they are way more than triple-tested. They are the real family-friendly dishes we’d be cooking even if there was no cookbook.

Artscroll: What do the kids love best?

Leah: They went a bit crazy for our Edible Sand Art, Hot Banana Peppers, Gummy Bear Rugelach and Honey BBQ Chicken Nuggets.

Victoria: Personally, I dream about Rice Krispies Ice Cream Sandwiches all day. My kids also adore Taco Night, Cauliflower Poppers, Candy Bar Cookies, and Pancake Sandwiches.

Artscroll: What’s the difference between developing recipes for children and adults?

Leah: For safety reasons we don’t include some things, like frying. We also were able to have a lot more fun and develop recipes like Spray Candy – kids’ favorite junk food (that’s a lot less junky when it’s homemade).

Victoria:  Developing recipes for kids lets us go back to the basics and enjoy the simple comforting foods we all love.

Click here for book details and exclusive online savings.