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dear cooks,
Mealtimes are often the only substantial amount of family time we get these days.
While dinner may frequently be over all too soon—cut short by homework, practice, or bath time—preparing meals together in the kitchen can help you steal a little more time with your kids. An award-winning chef and mother of three children under the age of 10, Debra Ponzek understands that meals and snacks should be quick, easy, and fun for the kids to help prepare. But they should also be appealing for Mom and Dad, so that kids and parents can enjoy making and eating one meal together and spend time as a family.
The Family Kitchen has chapters that take you through the entire day, as well as "Snow Days," "Summer Picnics," "Kids' Parties," "Backyard Summer Suppers on the Grill," and "Bake Sales." Each recipe includes a list of exactly which steps kids can tackle. In addition, there are tips on how to incorporate healthful ingredients and new flavors into a child's diet; how to make a kitchen safe for children; and how to pull off a kids' cooking party. The indispensable companion to every family's favorite gathering spot, The Family Kitchen has a place in every home.
Fish in Foil with Zucchini Ribbons
I have never met a child who didnŐt like the idea of eating dinner out of a foil pouch because it is sort of like an indoor camping trip. Once the ingredients are prepped, everyone can customize his or her own packet, and anticipate the meal even more happily. As the fish and vegetables steam in the foil, they produce their own juices and everything blends together; the whole thing just smells great when you open the packets. You can substitute cod, striped bass, or any mild, white-fleshed fish for the snapper.
Serves 4
CALL THE KIDS!
Cut the foil sheets • Peel the carrots • Divide the vegetables onto the foil • Put the fish on top of the vegetables • Put the tomatoes on top of the fish • Fold the packets
ingredients
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to preparePreheat the oven to 350°F. Lay 4 pieces of aluminum foil on the counter, each approximately 14 x 12 inches. Distribute the carrot, zucchini, and yellow squash matchsticks near the centers of each piece of foil. Scatter the sliced mushrooms and garlic over the vegetables. Generously season with salt and pepper. Season each snapper fillet with salt and pepper and put one on top of each pile of vegetables. Place 3 slices of tomato on each fillet. Drizzle each portion with 2 tablespoons olive oil and sprinkle with thyme. Bring the 2 longer sides of the foil together over the fish and seal the edges by folding them over, as you would wrap a sandwich or fold a letter. Tuck the sides in, folding them together once or twice to form an airtight seal. Make sure there is some room for air to circulate in the packets and that theyŐre not bursting at the seams. Transfer the packets to 2 baking pans large enough to hold them in a single layer or a rimmed baking sheet and bake for about 25 minutes, or until the fish is cooked through and the vegetables are tender. Check one packet by unwrapping it very carefully; the escaping steam will be hot. Put a packet on each plate and warn everyone to open them with great care because the steam is very hot. Or, open them before serving, transferring the contents to individual shallow bowls or a serving platter. |
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happy cooking!
