Preparing a meal with small children who want to “help” can intimidate even the most seasoned home chef. Cooking as a family always sounds lovely until we actually do it. Then I want to run screaming out of the kitchen with a takeout menu!
As we have spent more time together at home over the past year, I’ve softened to the idea of cooking with our three young kids. First, we mastered pizza and from there, we have even enjoyed each other’s company as we mix, sift and knead to our hearts’ delight.
When I had the chance to test a Raddish Kids box, I jumped at it. If you’ve been looking for an easier way to welcome the kids into the kitchen, or maybe just need a new science lesson for virtual learning, this box might be your best bet.
What Is Raddish Kids?
Raddish Kids is a popular cooking kit for kids. It’s a monthly subscription box that’s also a cooking club for kids ages 4 to 14. You can choose how many months you’d like to join up for, and there are discounts for longer memberships. Each kit has a seasonal theme and comes with teaching resources for subjects like math and science.
We tried the Harvest Party kit, which included recipes for apple cider doughnuts, herb-roasted chicken and sweet potato gnocchi. You can cook along with us, using these similar recipes:
What’s in the Box?
Each cooking kit includes illustrated recipes, a kitchen tool, apron patch and some extras. The Raddish website offers “Bonus Bites” with extra recipes, dietary substitutions, musical playlists, grocery games, activities and a lesson plan with math, science, geography, history and language arts.
Our Harvest Party kit included silicone doughnut cups, which were so easy to use. The illustrated recipes are brightly colored and feature small lessons and skills. For example, the apple cider doughnuts recipe featured a mini lesson about how Sir Isaac Newton discovered gravity with an apple.
Did It Keep the Kids Engaged?
I was taken aback by how thrilled my eight- and four-year-old were to jump in and cook. They both enjoyed picking out a recipe to lead and telling me which ingredients we needed. As the cooking went on, our four-year-old was ready to tap out, but my older daughter loved the process start-to-finish.
Were the Meals Easy to Make?
The recipe instructions were clear and easy to follow. While they definitely required quite a bit of adult supervision (would you trust a third grader to roast a chicken?), the kids were able to help with age-appropriate cooking tasks the entire time.
How Was the Taste?
All three recipes from our Harvest Party kit were delicious. I had never made gnocchi before, so that was fun to try together. Both kids seemed proud to present their creations at dinner time and happily tried every dish.
Was It Worth It?
While we had a great experience with Raddish, I don’t plan on making it a monthly expense. Each kit costs about $24 with discounts for six and 12-month subscriptions. The kits do not include any of the ingredients, so I’m not sure the cost would be worth it for the recipes and a small kitchen tool that will inevitably be lost in the junk drawer.
However, if our school switches to virtual instruction this year, I would definitely consider investing in a monthly subscription as a way to learn together and cut down on screen time. If you’re teaching at home right now, check out this month’s Raddish Kids box!
Coconut-Crusted Turkey Strips
My granddaughter shared these baked turkey strips with me. With a plum dipping sauce, they're just the thing for a light supper. —Agnes Ward, Stratford, Ontario
Creamy Skinny Pasta Casserole
Baked pasta is a favorite potluck dish, so I altered some of the ingredients in my traditional recipe to make it lower in calories. Try it with ground beef, too! —Andrea Bolden, Unionville, Tennessee
Cilantro & Lime Chicken with Scoops
I came up with this recipe when I was preparing for a large party and I wanted a healthy Tex-Mex chicken to serve in tortilla cups. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla chip cups or any other savory crispy cup you like. Enjoy leftovers over salad greens or wrapped up in tender tortillas for burritos. — Lori Terry, Chicago, Illinois
Turkey Medallions with Tomato Salad
This is a quick-to-cook meal using turkey medallions with a crisp coating. The turkey is enhanced by the bright flavor of a simple tomato salad. —Gilda Lester, Millsboro, Delaware
Chicken-Stuffed Cubanelle Peppers
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
Mushroom Bacon Turkey Burgers
If you ask me, a good burger needs mushrooms on top, but they tend to slide around and fall off. I decided to put mushrooms right into the patties—problem solved! —Melissa Obernesser, Utica, New York
Tangy Turkey Tostadas
I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. —Julie Huntington, Memphis, Tennessee
Easy Hamburger Soup
Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. —Mary Prior, Rush City, Minnesota
Oven-Fried Green Tomato BLT
For years I have used this same idea to cook eggplant slices, and recently I decided to try it on green tomatoes. It worked! Now my family loves them in BLTs. —Jolene Martinelli, Fremont, New Hampshire
Sassy Salsa Meat Loaves
We still can’t settle on our favorite salsa, but, honestly, why bother? There are so many fantastic options! We love trying them all in this twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days—perfect for meat loaf sandwiches topped with a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland
Cherry-Chicken Lettuce Wraps
I came up with this amazing recipe when I had a load of cherries on hand. My family polished them off fast, and asked for more. Luckily I had enough fruit to make them again the next day! —Melissa Barlow, Fruit Heights, Utah
Roasted Pumpkin Nachos
I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Oat Pancakes
My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. —Linda Hicks, Pinconning, Michigan
Black Bean 'n' Corn Quesadillas
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. —Susan Franklin, Littleton, Colorado
Crunchy Tuna Salad with Tomatoes
On a hot summer day, there's nothing more refreshing than this salad. I grow a few tomato plants in my garden and the fresh-picked taste makes the dish even more of a treat. —Diane Selich, Vassar, Michigan
Spicy Lentil & Chickpea Stew
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
Full Garden Frittata
I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
Orange Beef Lettuce Wraps
This is a lighter version of a restaurant favorite. I also recommend trying these wraps with ground chicken or turkey.—Robin Haas, Cranston, Rhode Island
Quick & Easy Turkey Sloppy Joes
When we were first married and poor college students, I found this sloppy joe recipe and tweaked it. The fresh bell peppers give it a wonderful flavor. —Kallee Twiner, Maryville, Tennessee
Sheet-Pan Pineapple Chicken Fajitas
For our fajitas, I combine chicken and pineapple for a different flavor. These fajitas are more on the sweet side, but my family loves them! —Nancy Heishman, Las Vegas, Nevada
Feta Chicken Salad
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. —Cheryl Lundquist, Wake Forest, North Carolina
Mushroom Burgers
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta
Breaded Baked Tilapia
So much flavor…so few ingredients! A quick and easy crumb coating makes this yummy tilapia recipe ideal for busy weeknights. Try the breading on cod for a change of pace. —Brandi Castillo, Santa Maria, California
Big Kahuna Pizza
A prebaked pizza crust and refrigerated barbecued pork make this tasty supper idea super fast and super easy. Cut into bite-sized pieces, and it can double as a great last-minute appetizer, too! —Joni Hilton, Rocklin, California
Slow-Cooked Orange Chipotle Chicken
Even though this chicken dish cooks for hours, the citrus keeps things fresh. We're big on spice, so sometimes I use two chipotle peppers. —Deborah Biggs, Omaha, Nebraska
Chicken Quesadillas
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado
Chicken Tostada Salad
If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! —Edie DeSpain, Logan, Utah
Turkey Posole
I love making this soup because it makes good use of leftovers from Thanksgiving. And it's quick, easy and tasty. No one feels as if they're eating leftovers because this soup is nothing like traditional turkey with gravy. —Margee Berry, White Salmon, Washington
Mediterranean Orzo Chicken Salad
On hot days, I pull out this recipe for a cool supper. The lemon dressing is so refreshing. If you have it, used grilled chicken. —Susan Kieboam, Streetsboro, Ohio
Whole Wheat Veggie Pizza
A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, MontanaThe post Teach Your Kids to Cook with Raddish Kids, the Cooking Club Just for Kids appeared first on Taste of Home.
Carrie Madormo, RN