VEGAN COWGIRL COOKIES
1 tablespoon ground ;axseeds
3 tablespoons water
½ cup vegetable shortening
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose ;our
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup old-fashioned rolled oats
;⁄; cup crisp rice cereal
½ cup chocolate chips
¼ cup chopped walnuts, pecans or sun;ower seeds
;⁄; cup shredded coconut
Preheat the oven to 375 F.
In a small bowl, mix together the ground ;axseeds
and water. Allow to sit for 5 minutes.
In the bowl of a stand mixer, or with a handheld
mixer, cream together the shortening and sugars. Add
the ;axseeds and vanilla, and mix to combine well.
In a separate bowl, whisk together the ;our, baking
soda, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, crisp rice cereal, chocolate
chips, nuts and coconut until combined well.
Using an ice cream scoop or 2 tablespoons, scoop up
dough and place it on a silicone-mat- or parchment-
lined baking sheet and bake 10 to 12 minutes, until
lightly golden and set. Makes 24 cookies.
Adapted with permission from
by Catherine Mc Cord.
Elton, author of Starting from Scratch: What
You Should Know About Food and Cooking
(Owlkids Books, 2014; not available at
Costco), a cooking primer geared toward
children 10 years old and up. “We need to give
them those skills for the rest of their lives.”
Moving beyond small prep jobs can start
when kids are 4 or 5 years old. By 5 or 6, chil-
dren can make their own breakfast, scattering
berries and flaxseed onto a bowl of yogurt, or
toasting a whole-wheat bagel to spread with
almond butter. “And although letting a child
use a knife can be controversial, I do think it’s
something they can do,” suggests Elton. “Arm
them with knowledge about how to be safe.”
As for when it’s time for a child to prepare
SMOKED SALMON SCRAMBLE
8 large eggs
4 chives, chopped
½ teaspoon kosher salt
2 teaspoons canola oil or butter
4 pieces thinly sliced smoked salmon, chopped
In a bowl, whisk together the eggs, chives and salt.
Heat the oil or butter in a sauté pan over medium
heat. Add the egg mixture to the pan and cook,
stirring occasionally, until almost set, about 4 minutes. Stir in salmon and continue to cook for 1 minute
longer. Makes 4 servings.
Adapted with permission from
by Catherine McCord.
YUMMY LENTIL SOUP
1 cup dried red lentils
1 medium onion
1 garlic clove, chopped
2 celery stalks
2 medium potatoes
2 tablespoons olive oil
6 cups water, or chicken or vegetable stock
2 bay leaves
Salt and pepper to taste
Pour lentils onto a plate and pick out any tiny stones.
Put lentils in a strainer and rinse them in cold water.
Peel onion, garlic, carrots and potatoes. Chop onion,
then garlic, celery, carrots and potatoes.
Heat the oil in a large saucepan over medium heat.
Add the onion, stirring until brown, about 5 minutes.
Add the garlic and stir for about a minute before adding the celery, carrots and potatoes. Add the water or
stock and the bay leaves. Add the lentils and stir, then
bring to a boil. Lower the heat to a simmer and cook
for about 30 minutes, until lentils are tender. Add salt
and pepper to taste. Makes 6 to 8 servings.
Adapted with permission from Starting from Scratch: What You
Should Know About Food and Cooking, by Sarah Elton.
the family meal—perhaps something as simple
as a hearty lentil soup—every child is different.
“But there is a turning point around 10 years
old in many cooking cultures around the
world,” Elton observes. “It’s as if to say, ‘You’re
10. Now you make the bread.’ And we’ve
embraced that in our household.
“So often, kids are powerless,” she
laments. “We tell them when to go to bed,
when to go to school. But if you let them have
this freedom in the kitchen, it satisfies a deep
need for independence.” C
Liz Pearson is a San Antonio–based food
writer, food stylist and frequent contributor to
national food magazines.