Win a kids cookbook!
Here at KIWI, we’re big fans of healthy, delicious food–especially when it’s made by kids. And since research has shown that home-cooked meals are usually better for our bodies than restaurant fare, we think it’s more important than ever for kids to feel confident in the kitchen (that way, they won’t subsist on ramen and pb&j after moving out on their own!). To encourage kids to keep (or start) cooking, we’re giving away a copy of Bake It Up by Rose Dunnington. To enter, become a fan of KIWI on Facebook and let us know what your kid’s favorite kitchen creation is.
Oh, and if your kid loves to cook, be sure to enter a video or picture of him making his favorite original recipe in our 2nd Annual Next Great Young Chef contest! Hurry, you’ve only got ’til May 31st!
-Marygrace, KIWI staff writer
March 12, 2010 1 Comment
The great pantry challenge
Here’s how to eat every last item in your kitchen—without a trip to the store!
One day last March, Crystal Paine, a Kansas mom of three, wanted to save some money by going a few extra days without a trip to the grocery store. So she headed to her pantry, found shelves full of food she hadn’t used, and got cooking. It was eye-opening to see how well her family could eat without several (expensive) trips to the store. So now, they take on the challenge of eating what they have for eight to ten days at a time almost every month. “I think my frugal nature carried over to my pantry,” Paine says. “I didn’t want to let things go to waste.”
Paine is onto something: By making an effort to eat through the things they’ve already bought, families across the country are becoming much more aware of what they consume. In the process, they’re saving money, getting creative in the kitchen, and teaching their kids an important lesson about avoiding wastefulness. Are you up for the challenge?
Getting started
If the thought of eating through your pantry seems more idealistic than practical, think again. It doesn’t have to be hard. Here, some common reasons you might resist—and the simple reasons you can still go for it.
- “I just don’t have the time.” Cooking with what you have doesn’t necessarily take more time—especially since fewer ingredients often means less time. “It’s all in the planning,” says Anne Marie Carver, an Arlington, Virginia, mom of one. Before you begin the challenge, spend 15 minutes taking inventory of your cupboards and freezer. That way, when it comes time for dinner you can hit the ground running. And don’t limit yourself to handling one night at a time: If you whip up double batches of minestrone and rice soup one night, you can refrigerate the leftovers for lunch the next day.
- “What happens when I run out of basic food and still have three boxes of mac and cheese left over?” You can make the challenge fit your needs—even if it means “cheating” a bit. Try eating through your pantry with only one trip to the grocery store: You can make a supermarket run in the beginning to stock up on the basics (milk, eggs, bread), or try eating what you have at home for a few days and visiting the store when you’ve gotten desperate but still have half the pantry to go. This works especially well if you plan menu ideas in advance based on what you have.
- “Pantry meals are, well, boring.” In fact, your cupboard boasts tons of opportunities for interesting dishes. Try dressing up pasta with roasted red peppers, artichokes, and anchovies, or give a spicy kick to refried beans with cumin and chili powder, suggests Carver. Got a bag of tortilla or bagel chips on hand? Crush them up as a garnish for soup or whirl them in the food processor and use in place of bread crumbs. Forcing yourself to get creative will help you see your pantry in a whole new light.
Making it fun
Involved your kid to make the pantry challenge exciting for the whole family. Some fun ways she can help:
- Get her opinion. When deciding on meals, Carver makes sure to get input from her 4-year-old daughter. “We consult every day. I find that when she’s involved in the process she’s much less likely to be fussy at dinnertime—even if it’s just a matter of going to the pantry together,” Carver says. Using up the last of the black beans from the back of your cupboard? Ask your kid if she thinks they’d work better as a soup, dip, or taco filling.
- Play a game. “We put on my daughter’s little apron and make it a game to see what’s hiding in the pantry,” says Carver. Try using Pantry Hide-and-Seek as a nutritional learning experience for your kid. Help her create a balanced meal by finding a whole grain (like whole wheat pasta), a protein (like canned tuna), and a vegetable (like canned tomatoes). Then talk about why those foods are all good choices for a meal.
- Cook to compete. If your kids are too old for hide and seek, try a cooking competition. Assign a night to each family member and put that person in charge of coming up with a creative dinner plan. (Bonus: Tweens and teens can probably cook some of the meal on their own.) When the pantry challenge is over, vote on which meal your family liked best—and remember it for next time!
Culinary inspiration
Add balance and variety with these meal ideas, which rely on cupboard and freezer staples most families have on hand.
Breakfast
| Got these? | Make this | Here’s how |
|---|---|---|
| Frozen fruit, sugar, whole wheat bread, nut butter | Open-face nut butter sandwiches with fruit compote | In a medium stockpot, heat frozen fruit with a few tablespoons water, plus sugar to taste. Simmer until soft. Toast bread, then spread with nut butter. Top with warm compote. |
| Oats, nuts or seeds, raisins, powdered milk, brown sugar | Baked oatmeal | Place oats, nuts or seeds, and raisins in shallow baking dish, then pour reconstituted powdered milk over top. Sprinkle with brown sugar, cover with foil, and bake at 350° until oats have absorbed most of the milk. |
| Frozen ground turkey, onion, potatoes, dried thyme or sage | Skillet hash | Thaw turkey, then brown in a skillet with olive oil. Remove turkey from pan; sauté diced onions and cubed potatoes with thyme or sage until soft. Add turkey back to the pan to heat through. |
Lunch
| Got these? | Make this | Here’s how |
|---|---|---|
| Garlic, canned diced tomatoes, vegetable stock or bouillon, white beans, pasta | Pasta e fagiole soup | In a large stockpot, sauté garlic for 1 minute, then add tomatoes and vegetable stock or bouillon. Bring to a boil and add white beans and pasta. Cook until pasta is al dente. |
| Potatoes, canned chili, shredded cheese (optional) | Chili-stuffed baked potatoes | Top baked potatoes with chili and shredded cheese. Place under the broiler for a few minutes or until cheese is bubbly. |
| Spaghetti, frozen veggies, peanut butter, soy sauce, honey | Peanut noodles | Cook spaghetti and frozen veggies according to package directions. Combine peanut butter with soy sauce and honey to taste, and thin with water to desired consistency. Pour over hot pasta and veggies. |
Dinner
| Got these? | Make this | Here’s how |
|---|---|---|
| Frozen chicken breasts (or tofu), cornstarch, crushed cornflakes (or another crunchy cereal), ketchup | Crunchy chicken or tofu fingers with dipping sauce | Dredge thawed chicken pieces or tofu first in a water-cornstarch mixture, then in crushed cornflakes. Bake or pan-fry until golden and serve with ketchup for dipping. |
| Spaghetti, garlic, jarred tomato sauce, canned tuna, canned olives or capers | Mediterranean-style pasta | Cook spaghetti according to package directions. In a medium stockpot, sauté garlic for 1 minute, then add tomato sauce, tuna, and olives or capers. Cook until heated through, and pour over pasta. |
| Onion, garlic, black beans, vegetable stock or bouillon, sweet potato | Black bean soup with sweet potato cubes | In a large stockpot, sauté onion and garlic until translucent. Add black beans and stock, then simmer for 10 minutes. Transfer half the black bean mixture into a blender and blend until smooth, then return mixture to stockpot. Serve soup in bowls garnished with cooked sweet potato cubes. |
-Marygrace, KIWI staff writer
January 26, 2010 3 Comments
KIWI Kids’ Camp @ Whole Foods Market, The Culinary Center of Cupertino
EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!
SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
July 14TH to 16TH
Jr. Jetsetters: 5 to 7 years
2pm – 3:30pm
July 13TH to 17TH
World Explorers: 8 to 10 years
11am – 2pm
July 20TH to 24TH
Globe Trekkers: 11 to 14 years
11am – 2:30pm
July 27TH to 31ST
SESSION II:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
August 11TH to 13TH
Jr. Jetsetters: 5 to 7 years
2pm – 3:30pm
August 10TH to 14TH
World Explorers: 8 to 10 years
11am – 2pm
August 17TH to 21ST
To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Alison Martin at the Whole Foods Market at 408-257-7000 x325.
Whole Foods Market, Stevens Creek Culinary Center
20955 Stevens Creek Blvd.
Cupertino, CA 95014
May 14, 2009 7 Comments
KIWI Kids’ Camp @ The Learning Kitchen at Whole Foods Market, Princeton
Join chefs from KIWI® Magazine and Whole Foods Market® in exploring culinary regions of the world through food and festivity. Each camp incorporates exciting global foods and facts. We’ll crank up the heat and get hands-on as we make international dishes from places such as Mexico, Morocco, China, Italy and Japan. The camps culminate in an around-the-world cooking competition. Explore continents and countries one plate at a time!
The Whisk and The Spoon
The Learning Kitchen at Whole Foods Market, Princeton
3495 US Route 1 South
Princeton, NJ 08540
Phone 609.799.2919
SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
June 29 and 30
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
July 1 to 3
SESSION II:
Globe Trekkers: 11 to 14 years
11am – 2:30pm
August 24 to 26
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
August 27 and 28
To enroll in KIWI Kids’ Camp, Please register online or if you want to 
register over the phone or have additional questions please email Nirit Yadin nirit.yadin@wholefood.com or call 609.799.2919 ext. 305.
May 14, 2009 7 Comments
KIWI Kids’ Camp @ Whole Foods Market, The Culinary Center of Sacramento
EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!
AUGUST DATES: TBD. CHECK BACK FOR SCHEDULE UPDATES
OR CALL THE CULINARY CENTER AT 916-488-2800
To enroll in KIWI Kids’ Camp, please register online. For general questions about the camp or to register over the phone, please contact Customer Service at Whole Foods Market Sacramento (916) 488-2800.
May 14, 2009 No Comments
KIWI Kids’ Camp @ The Culinary Center at Whole Foods Market, Bowery
Join chefs from KIWI® Magazine and Whole Foods Market® in exploring culinary regions of the world through food and festivity. 
Each camp incorporates exciting global foods and facts. We’ll crank up the heat and get hands-on as we make international dishes from places such as Mexico, Morocco, China, Italy and Japan. Explore continents and countries one plate at a time!
EACH CAMP INCLUDES: Professional cooking instruction of hands-on kid-friendly recipes in a focused, fun and safe environment. Trained culinary teachers from Whole Foods Market Bowery Culinary Center and KIWI Magazine. A limit of 12 participants, ensuring a low child-to-instructor ratio. Cooking projects, games, craft activities and creative excursions. Lunch or snack and beverages (special diets can be accommodated). Lessons on sustainability, composting, gardening, recycling and other eco-friendly ways of life. Apron, chef’s hat and a graduation goodie bag packed with cool stuff!
SESSION I:
Half-Pint Voyager: 2 ½ to 4 years
11am – 12pm
June 23RD, 24TH and 25TH
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
July 13TH to 17TH
World Explorers: 8 to 10 years
11am – 2pm
July 20TH to 24TH
Globe Trekkers: 11 to 14 years
11am – 2:30pm
July 27TH to 31ST
SESSION II:
Teen Bootcamp
11am – 3pm
August 5TH to 7TH
Jr. Jetsetters: 5 to 7 years
11am – 12:30pm
August 10TH to 14TH
World Explorers: 8 to 10 years
11am – 2pm
August 17TH to 21ST
Globe Trekkers: 11 to 14 years
11am – 2:30pm
August 24TH to 28TH
To enroll in KIWI Kids’ Camp, please register online. For general 
questions about the camp or to register over the phone, please contact Christine Carroll, The Culinary Center Director at the Whole Foods Market Bowery at 212-420-1320 x245.
May 14, 2009 8 Comments
Earth Day: Make a Green Resolution
Earth Day gives us a moment of reflection on ourselves and the environment. This year, make a green resolution. Here’s mine: I want to cook at home with lots of veggies at least 5x per week (if not more). We are joining a CSA so hopefully this will be easy (fingers crossed).
Do you have a green resolution? We want to hear so post it in a comment below. And so do our friends at Whole Foods Market. Post a comment on their blog to win a $25 gift card and a FEED 100 bag.
– Stephanie, KIWI staff and celebrating Earth Day every day
April 21, 2009 32 Comments
A Challenge To Use What You Already Have
Last week temperatures in the Philadelphia-area reached about 60 degrees. For a moment, I thought we beat winter. Visions of spring – fresh veggies, flowers and warm, sunny days – put a smile on my face. Then, I checked the 10 day forecast. Winter storm approaching. Normally I don’t believe storm warnings, but I grabbed my fabric bag and got ready to head to the food store.My partner stopped me and asked what I would be getting. I answered plainly, “Milk, bread, juice, eggs. The standards.” He challenged me to use what we had in the apartment instead of spending money to purchase food we didn’t desperately need. “Okay,” I replied always up for a challenge. I had chicken in the freezer and veggies leftover from Friday night’s dinner. This should be easy.I woke up today and the streets are snow-covered. Winter prevails and I am home cooking. For breakfast, we ate blueberry pancakes. My chicken soup is simmering in our cast iron Dutch oven. I think I’ll whip up some brownies later. I feel like I won, but more importantly, we won. It is a challenge for all of us in this economy. Let’s think to use what we already have to create something we may not have originally thought of.– Stephanie, KIWI staff and lover of creative cooking
March 2, 2009 9 Comments
