I’m thinking of coming up with a new feature on the site featuring my daughter in the kitchen.  I think it’s important to bring your kids into the kitchen for many reasons.

• Culinary math is great practice – whether you’re doubling or halving a recipe, or just want to play around with cup to ounce to tablespoon to teaspoon to milliliter conversions, it’s good clean (or messy) mathematical fun.
• When kids take part in making the food, they are more likely to eat it.
• The more kids learn about (healthy) food, the better chance they have to follow better eating habits when they’re older.
• When you’re making food with/for your kids, it’s probably going to be way better for them than the average boxed or frozen meal many kids eat every day.

For our first installment of the (tentatively-titled) SEACCDI (So Easy A Child Can Do It), we have egg rolls.  Well, this is just the rolling part, because there are so many different filling recipes out there.  Besides, if you can get your kid to do the rolling, your workload is very small.

The recipe we used is from the Steamy Kitchen Cookbook, which I got as a Christmas present from my sister (and BIL, and niece and nephew).  I’ll be doing a more thorough review of the book soon, but the quick sneak preview is BUY IT.  If you like Asian food, this is a great collection of tasty but easy-enough-to-cook-on-a-weeknight recipes.  Without further ado, here is my six-year-old explaining how to roll up egg rolls.

If you have a better name for the series (please!) or have some ideas of things I can get my daughter to do in the kitchen, please leave a comment or send an email.