The best way to enjoy the cold, dark months of winter is to wrap yourself up in the warmth of friends and family. Holiday celebrations, family get-togethers, and children’s concerts all provide opportunities for connecting and sharing with others. Personally, I love sharing food. Perhaps it’s because I’m a cookbook author and recipe developer, or perhaps it’s simply because I love spending time in my kitchen (with some singalong music), but I love cooking for other people. This passion for sharing food extends to my children, who also enjoy cooking, especially if they can share it with their friends.
Here are three party-perfect dishes that are simple and delicious. In fact, they are so easy that tweens and teens may be able to make them on their own, depending on their cooking skills. So whether you need an appetizer for when the grandparents come over, or are throwing a kid-friendly New Year’s Eve party, why not get your kids involved in the food prep?
Food To Try: Creamy Spinach Dip
(Prep time: 8 min)
Spinach dip is so quick and simple. It’s perfect whenever you need an appetizer but don’t have time to prep anything more complicated.
Traditionally, it is served in a bread bowl, however, it’s easier to serve it in a festive glass bowl with crackers or slices of bread on the side. Add a bit of festive flare decorating it with slices of red pepper and cherry tomatoes.
1 package of frozen spinach (10 oz)
3 green onions, washed and roughly chopped
1 tsp garlic powder
2 cups sour cream
2 tbsp grated Parmesan
1 tsp salt, to taste
1. Thaw the spinach. Remove as much water as possible. This is easiest to do by picking up the block of spinach and giving it a good squeeze.
2. Place the spinach and green onions into a food processor or blender. Pulse a few times to coarsely chop the spring onions. Add the rest of the ingredients and pulse until smooth.
3. Taste the dip and add more salt, if needed.
4. Store the dip in an airtight container in the fridge. The dip will taste best if made a few hours before the event. It will last in the fridge for up to 4 days.
Tangy Red Lentil Dip
(Prep time: 20 min)
This red lentil dip is a tangy alternative to hummus. Red lentils are really affordable and only take 10 minutes to cook. They are perfect in this flavour-packed dip.
If you haven’t cooked with tahini before, I recommend buying roasted tahini because it tends to be creamier than raw tahini.
1 cup dried red lentils
2 cups of water
4 cloves of garlic, peeled and chopped
2 spring onions, washed and chopped
1/4 cup tahini
1/2 cup of olive oil
1 small can of tomato paste (5.5 oz /156 mL)
3 tbsp cider vinegar
1/2 tsp salt, to taste
1. Rinse the red lentils and place them in a pot along with 2 cups of water. Bring to a boil, then reduce the heat to a low simmer. Cover and simmer for 8 minutes, until most of the water is absorbed.
2. Remove the lentils from the heat (even if they are slightly undercooked). Add the garlic to the pot and put the lid on. This will allow the garlic to cook and soften in the residual heat. Leave the lentils to cool for 10 minutes before putting together the rest of the dip.
3. Place the cooked lentils, garlic, and any remaining liquid in a food processor or blender along with the spring onions, tahini, olive oil, tomato paste, cider vinegar, and salt. Pulse until the dip is smooth. Taste and adjust the salt, as needed.
4. Store in an air-tight container in the fridge. This dip will last for up to 10 days in the fridge.
Whipped Eggnog
(Prep time: 5 min)
Homemade eggnog is one of my family’s favourite holiday traditions. Unlike thick, store-bought eggnog, whipped eggnog is light, fluffy, and frothy. It’s also healthier than store-bought eggnog because it doesn’t contain any artificial flavours and you can adjust the amount of sugar to suit your taste. Best of all it only takes about 5 minutes to prepare and you probably already have all of the ingredients in your kitchen.
This recipe does contain raw eggs so it is not recommended for pregnant women, babies, or anyone who is immunocompromised.
4 egg yolks
1/3 cup + 1 tbsp powdered sugar (separated)
2 cups milk
1 cup whipping cream
1/2 teaspoon freshly grated nutmeg
4 egg whites
1/4 tsp cinnamon
1. This recipe makes enough eggnog for 4 to 6 people. Leftovers cannot be stored, so make it right before serving.
2. Beat egg yolks in a large bowl until the colour starts to lighten. Add in 1/3 cup powdered sugar and stir until completely dissolved. Stir in the milk, cream and nutmeg.
3. In a separate container, whip the egg whites with 1 tbsp of powdered sugar until stiff peaks form.
4. Gently fold the egg whites into the egg yolk mixture. Serve immediately with a dusting of cinnamon.
