The Wednesday Teen Gourmet

About author / Christine Gable

Culinary enthusiast; kids cuisine and slow cooking; magazine recipe developer; professional writer. Her simple recipes are great for family dinners.

Time often has an uncanny (yet quite reliable) way of flying by—the moments building into years before we’ve sometimes had time to fully appreciate (or sometimes acknowledge) them. One way I’ve discovered to slow them down for full savoring is to work in the kitchen—and when the kids ask to join me, that’s’ when the magic happens. It may sound corny, but when we pull out some fresh mushrooms, onions and peppers … or some ham, cheese, oregano and basil … or even a few potatoes and eggs, life becomes more vibrant—and we can find a way to connect and decompress after a busy day.

Sure, sometimes it’s just taking care of those “Mom, I’m hungry … isn’t dinner ready, yet?” pleas. But other times, when the oven is warming, and onions are sizzling and the music is playing the background, the true savoring is in the moment. That’s when the kitchen actually seems the center of our family and day. And on this particular day, I had the treat of cooking with my teenage son.

Earlier in the week we had talked about doing some gourmet cookery together. The idea of finding something good to make with him had been dogging me as I drove home after a slew of errands. He wanted to make something more complicated, more gourmet-ish, he had said. My mind kept curling around the choices until one quick stop at the international food store and the can of stuffed grape leaves kicked it off. Paired with lean protein (chicken) with an Italian twist (Genoa salami), and some sautéed veggies (think spinach, garlic and onions), dinner gradually began to take shape in my mind. With the last loaf of garlic sourdough bread from the freezer, I had the beginnings of a gourmet meal that would qualify as a teen’s gourmet delight.

First we piled all the necessary ingredients on the kitchen island. Then we separated them by each recipe. Next we figured out which recipe would need to be started first (the one that takes the longest to cook): the baked chicken/salami tenders. Next we washed our hands and got down to business. First in order was taking each chicken tender and slicing it carefully lengthwise through the middle—in essence, making a slit so that the Genoa salami can be rolled and tucked into each one. After each slice of salami had a home, it was time to cut the onion and lay it in the bottom of the baking dish. Next came layering the chicken/salami on top and sprinkling it with spices and drizzling it with olive oil. A final sprinkle with Romano cheese and it was ready to slide in the oven.

Then it was onward to several other things awaiting our attention. And by the time the chicken was done baking, the table was set, the grape leaves were warm and the veggies were sautéed. Not to mention the house smelled wonderful. And the meal? Yes, it was awesome.

But you know what was really the best thing of all? It was the time my son and I spent together, working side-by-side in the pursuit of that common goal: dinner. I was there to keep it all flowing, but it wasn’t like I was telling him “what to do” as much as I was there for support and questions. I did take note of some of the things that I’d taken for granted that he'd know—from different ways to slice an onion to how long to sauté peppers, onions or spinach.

But that’s both the dilemma and the solution at the same time: By providing your kids with multiple opportunities to boil, bake and sauté you’ll not only provide an important base for healthy diet decisions, you’ll build vital life-long skills they’ll use the rest of their lives—plus, you get to spend precious (and fleeting) time with them.

What have you cooked with your kids lately?

Serves/Makes: 4

• 1 onion, sliced into 1/4-inch rounds
• 1 1/2 pound boneless chicken tenders
• 6 slices Genoa salami, cut into halves
• 1/4 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon minced garlic
• 2 teaspoons olive oil
• 2 tablespoons Romano cheese, finely grated