I haven’t been posting recipes and meal plans because I’m saving it all for Fearless Feeding. Jill and I are in the process of testing recipes/meal ideas while we are in the homestretch. Over a month to go until we turn in the manuscript!!
So I wanted to take some time to get some feedback about what irks you when it comes to recipes and cookbooks. This is your time to vent! But let me go first…
I get most of my recipes online but use some of my favorite cookbooks from time to time. I’m not a foodie or someone has been cooking since I was a kid (or young adult), so I often find recipes touted as “easy” don’t always have the simple cook in mind. I like simple meal ideas that find tasty ways to include nutritious foods. If I can make something with fewer ingredients, I prefer to do so, even though I have a few complicated dishes.
I make less recipe mistakes these days because I’m getting better at choosing meals that mesh with my cooking style and family’s food preferences. I also feel comfortable adapting those recipes so they work better for me.
So what drives you crazy about recipes and cookbooks? What type of meal ideas are you looking for? Do you feel like you’re getting what you need?
News on the home front
Big A, who is 5 and a half, had one week where she added three new foods. Those of you with cautious eaters know that is a big deal. She ate her first real portion of fish (trout) and even said “delicious.” In the same week she also started digging my homemade granola bars and will now eat turkey meatballs. When I’m preparing something in the kitchen and place a bite or two on a plate to try — she now tries it!
The other day we were at a party and she was playing. I asked if she wanted me to make her plate or if she wanted to go with me and she said, “I’ll eat whatever they have.” I could tell she was more confident instead of asking if everything would taste the same.
I can really see the benefits of having been followed the Division of Responsibility. I know it can be hard for parents to not pressure when they see their young child refusing healthy fare. And there’s nothing wrong trying different (positive) strategies to encourage tastings. But knowing your child’s personality and how they perceive your actions is key. Research shows that while parents say they don’t pressure or force their kids to eat, the kids see it differently. And that’s all that matters.
I know many parents believe their children will not push themselves along food acceptance unless they do something. And in certain kids with feeding issues, professional help may be needed to get there. But normally developing kids will and I’m going to tell you why.
Enjoyment first
An interesting research study was published in this month’s Appetite on this very topic. It showed that eating enjoyment and picky eating were inversely, related meaning kids who enjoy eating were the least picky. Now you could say that less picky eaters get less static at the table so that’s why they enjoy food while those receiving pressure had less food enjoyment. But nonetheless, enjoyment was a key factor.
This reminds me of Little D who was (and still is but is doing better) behind in speech development. I got out the books with the pictures and tried to push him to name things. He always hated it and refused — making me push more until I finally gave up. When we finally saw the speech therapist she said to simply follow his interests. When he goes to a toy, name it. He is more likely to learn more if he’s genuinely interested in something than if it feels forced.
So, yes, parents usually start pressuring at the table when a kid is a less than enthusiastic eater. But research shows this is almost always counterproductive. Kids need to enjoy the act of eating even if it doesn’t meet our expectations. If we stay the course with balanced meals and not catering they will get there. Some will just take longer than others.
Let me know your thoughts in the comments (especially about meal ideas!)
I cannot stand how the kids have decided that it is ok to drink the soup out of the bowl. It makes a huge mess, and they get soup everywhere, but I try to remember that they are eating the soup, and I just give them less and refill more often….
I find my kids are more willing to eat at the table if they see me do a taste test, and then get one themselves while I am cooking. They aren’t old enough to help pick out meals as much, but I will sometimes point out a picture and ask if they think it looks good.
Thanks Terri. Thos are some good ideas. I think it’s godo to let kids have fun with food –even though it’s messy. My kids don’t eat soup much so I’m envious!
I think finding a few key resources you can trust is essential…whether it’s a couple of favorite cookbooks that never let you down, or online sources. I gravitate towards blogs that I know publish reliable recipes and other sites that include reviews with recipes so they are vetted and often rated by others. That way, I don’t waste my time on recipes that don’t work. I am partial to Food52 and Epicurious for that very reason. I often turn to Eating Well and Cooking Light, both on newstands and online if I’m looking for nourishing recipes.
Thanks Katie. I like Eating Well and Cooking Light too. I seem to always go back to All Recipes as I like to read the readers’ comments as to how they changed the ingredients. Looking forward to having your book as a resource!
My big recipe pet peeve is “salt to taste.” I am not a very experienced cook, and don’t have much confidence in my ability to decide how much salt to add. Plus, I find some recipes will say this although they tell you to add salt at a point when you *can’t* taste, like before the meat is cooked. Recipes should always offer a guideline, like “1/2 tsp salt or to taste.”
Another problem that I find is common in the online recipes I–like you–typically rely upon is not specifying the level of heat–medium, low, high, medium-high? On the flip side it’s especially helpful if recipes get more specific, like “med-hi or 7/10.” Also, be clear about whether the level of heat should change as you move from step to step.
I tend to rely on online recipes in part because I’m often looking for ways to use a specific ingredient, and searchable recipe databases are great for that. It might be useful in a cookbook to have cross-references, like a footnote at the end of a taco recipe suggesting that you could use up the rest of that fresh cilantro by flipping to the recipe for a quinoa salad on page x.
I hear you! It took me a while to get the salt to taste — basically I just sprinkle with a bit of salt and hope for the best ; )
It drives me crazy when cookbooks give you a time estimate to cook a meal- it never seems realistic. Maybe it takes 30 minutes to finish something if the veggies are all pre-chopped and someone else cleans up for you, but I’ve found that almost all recipe prep times should be doubled, or more.
Also it’s hard with kids to see a recipe and not know how spicy it will be. I’ve found myself completely leaving out ingredients that could make it spicy, rather than having to come up with last minute food for my kids when they’re crying at the table from something that turned out too hot. It would be nice if recipes gave an idea or warning if something might be hot, especially a rating scale like at Thai restaurants. And an suggestion on how to tone it down.
I’m so with you…I’ve learned to double the time. I’m particularly slow though.
I like recipes that use fewer ingredients and things that might be on hand already. If there is too much prep time, I skip it. I also like recipes that don’t use processed foods as part of their ingredients, like the cake mix desserts that are popular. Simple. Wholesome. Quick! Does that exist? 🙂 Can’t wait to read your book.
Jennifer — that is our aim with the book. Simple and everyday ingredients. We will give options too so those that want to experiment and add stuff can.
I often find myself wishing that a recipe gave healthy alternatives to ingredients. I bake alot and I’m trying to cook/bake healthier for my husband and I — gradually though so my husband doesn’t rebel — and I would like to know what healthier ingredients I can use to replace things like sugar, etc., or even healthy items to add to a recipe to boost it.
Alicia — some boosters I like are wheat germ and ground flax seed. These items have a nutty taste and add nutrition like vitamin E and omega-3s (I add to pancakes too). We’ll have some good ideas for baking — trying to lower the sugar without comprising taste!
I agree with Megan. My pet peeve about recipes is being surprised by the time requirements. If times are cited, often it’s cooking time only–ignoring the half hour of prep it requires and/or refrigeration times if the dough needs to cool. I know I should really read the whole recipe 1st, but I have a bad habit of reading the ingredients & first few steps… then discovering too late that there are more steps than I expected. (Wait… REFRIGERATE OVER NIGHT? Guess we have dessert for tomorrow…)
Dawn — your comment made me LOL — literally! I don’t know how many time I’ve done this. I get all the ingredients and ready to try only to find I missed a huge step. This why I always have default meals on hand!!
I hate having too many choices! I have tried looking online for say, a salmon recipe. The 42 million choices overwhelm me. Now I browse through cookbooks I know I like and plan my meals accordingly.
I just borrowed a Margaret Fulton cookbook from my library, it’s so simple- everything is made from scratch but there are basic, easy to find, short ingredient lists and comprehensive instructions. Cook with Jamie is another one (though with more foreign ingredients).
I also hate ANY recipe or cookbook (especially one for kids) that lists ‘potato gems’ as an ingredient. Come on people!