[Sponsored – this post is IKEA-inspired]
Now that the kids are older, I have every plan to work them hard. I mean, why not? They are bursting with so much creativity, so much energy, and so many ideas it would be such a waste if I don’t tap on all these while they are still willing.
So I told the kids that in November, they’ll have to cook up a Thanksgiving dinner for the family.
I was surprised there was absolutely no protest and zero whining. In fact, they were excited. They started talking about what they could do – should we make sunny side ups, Mama? shall we bake a big cake? maybe we can make some pasta? hmm, how about some cookies? ok, let’s make chicken wings!
I had to source and tweak some recipes in order for a few things to happen: one, the family gets a complete meal; and two, the meal prep and work is something that an eight-year-old, a seven-year-old and a five-year-old can manage on his/her own individually.
I needed more tools in the kitchen to assist their meal prep, and so also we headed to IKEA to get some shopping done.
This was what we did. This was Thanksgiving dinner, prepped by the Kao Kids. #iamaproudmama
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First to enter the kitchen last Saturday afternoon (which we dedicated as our very own Kao family’s Thanksgiving Day) was Becks. She loves to bake. She love treats. And she is all ready to make us an orange pound cake.
Chef Becks is pictured here in her best festive garb, the VINTER 2017 children’s apron, complete with a chef’s hat. Fits her to a tee, and gets her in the mood for baking. I think this girl takes after me – we both love to bake!
Before she started work, I laid out the ingredients and utensils she might need and did a run through of the steps and what she would be doing with what (equipment / utensils). Becks is an auditory learner, and she functions better being told verbally what to expect. I followed this really easy recipe here from Del’s Cooking Twist and ran through the steps with her, all while pointing to the equipment and tools she would use:
First, the eggs and sugar that Mama’s prepared and measured go into the KitchenAid; second, the flour and baking powder will be sifted with the IDEALISK Flour Sifter; third, the butter needs to be melted in the saucepan; fourth, the orange needs to be juiced with the SPRITTA Citrus Squeezer,and lastly, the batter needs to mixed well and poured into the moulds on the baking tray to be popped into the oven.
Step 1: Eggs and sugar gets beaten well
Step 2: Sifting the flour & baking powder (actually just clicking away!) with IDEALISK
Steps 3 & 4: While the butter is slowly melting in the saucepan, use SPRITTA to squeeze juice out of one large orange
Step 5: Mix the batter well and pour into baking moulds – we used the BAKGLAD baking moulds to give us 2 cute foxes & 2 bears
Of course, Mama hovered around the kitchen as her assistant and preheated the oven, handled all electrical appliances (I helped with the melted butter, for sure!) and doubled up as sous chef when she needed me to. But these 5 steps were more than doable for this seven-year-old, and Becks was more than able to rise to the occasion in making four mini orange pound cakes for our Thanksgiving dinner.
In fact, [spoiler alert], they turned out so well, that a friend tried (she came by while we had dinner and sampled some) and wanted to order from Chef Becks so she could give away as gifts for Christmas.
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Next to enter the kitchen was Ben, all ready to handle some protein.
I modified this recipe by Ina Garten, by tweaking some of the things to our liking (no thyme, 1 lemon instead of 4) and making it less daunting for Ben. Actually, to prep this dish, in my opinion was the easiest to do, just ’cause the chicken spends more time in the oven than anything else. But preparing this dish takes the most guts to do – as it requires massaging the cavity and every bit of the chicken – and so it was tasked to the oldest kid among my three.
You don’t see his disgusted look here, but he was basically squealing for the first minute of touching the chicken.
How cool is my eight-year-old chef in his TOPPKLOCKA apron and chef hat, touching protein for the first time in his life
After he became familiar with how cold and slimy the skin of the chicken and cavity felt, he was all ready to stuff and rub ’em all in. In went the garlic cloves and quartered lemon, some butter, salt and pepper.
And then the skin was rubbed with olive oil, salt and pepper before it was covered with streaky bacon rashers. He worked atop the KONCIS stainless steel roasting tin with grill rack, which contained the mess efficiently and let him pop the chicken straight into the preheated 220°C oven.
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So there needed to be carbs for the dinner, and I decided to task the youngest for this. Doesn’t sound very easy for the youngest to be preparing the mains, but hey, the solution was pretty straightfoward. We would be skipping the pasta and mashed potatoes, and having all-day breakfast for dinner instead.
‘Cause this was the EASIEST recipe I could find for a five-year-old to do. And I thought: why not?
French toast for dinner, it is.
With this really easy recipe, you’ll pretty much get pretty carbs on a plate in three steps, and this was as easy as it gets for a fiver.
All you really need is a large stainless bowl and a whisk and uber large pie dish (the BLANDA BLANK 36-cm stainless steel bowl, VARDAGEN balloon whisk and VARDAGEN 32-cm pie dish are ideal for this task), some eggs, white bread, honey, salt and single cream and you’d churn out the staple in no time.
Of course, Nat had to be heavily guided by my verbal cues. He listened and worked as I instructed: whisk together the single cream, eggs, warmed honey (so it’s more loose liquid), salt, and then pour mixture into the pie dish.
When we were ready to eat, he dipped each slice of bread into the mixture in the pie dish and let the bread soak for 30 seconds on each side. As he removed each slice onto a rack and worked with more bread, I fired up a non-stick pan with butter and cooked each slice till golden brown.
Then we’d slot the slices of french toast into the oven for another 5 minutes for that perfect crunchy bite.
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Would you please have a look at the finished products after about 5 hours of labour in the kitchen? The adults helped with the plating but look at these gorgeous browns, and bursts of colours!
Serving ware really do dress up the dish: the roasted chicken sits on a VARDAGEN oven dish, the french toasts were plated with raspberries, blueberries, strawberries drizzled with maple syrup on matt-glazed DINERA plates and the cakes rest on the festive VINTER 2017 side plates.
Thanksgiving dinner by kids, for the whole family.
We couldn’t wait to tuck in.
This Thanksgiving, our hearts and bellies were full.
On this cosy dining table for our family of five, I had food prepared by my kids for the first time ever. This Thanksgiving meal wasn’t just tasty. Every bite of what I ate melted every ounce of fiber in my heart.
And I gave thanks for that.
Disclosure: This is our first of three in a series of collaborative work with IKEA. IKEA sponsored all the bakeware, cookware, utensils and tools mentioned in this post. All ideas and creativity are our own. #IKEASG#ad#sponsored#incollaborationwith
