The Kukhn Rikon Company (Switzerland) has developed a line of Kinderkitchen tools that are perfect for little hands—for ages 3+. Just before Christmas this year, I noticed them in the Sur La Table catalog and when I stopped in at one of their stores, I couldn’t resist buying a duck snippers and dog knife for 2 ½-year old Blake. Since he bakes and cooks with me often, I thought they would make perfect Christmas gifts for him (and for me when we cook together at his house).
First, we put the knife to the test with slicing a cucumber for a salad. Of course, as the label states, “Adult supervision when using this product is required.” Papa Jack helped Blake with the knife when I snapped the photos of Blake “cooking.” The knife was a bit dull, making slicing somewhat difficult but that’s probably a good thing in the hands of a two-year old. (They also have a serrated knife too, which may have worked a little better). Or, the next time we slice cumcumbers, I think I’ll peel them before slicing.
That's Blake, wearing his Vikings jersey.
Later, Blake cut the slices of cucumbers into halves by using the duck snippers. Jack and I took turns holding a cucumber slices while Blake snipped them in half, which worked very well. Along with a bowl of Pepperoni Minestrone Soup and a breadstick, our simple fresh salad with lettuce, tomatoes and cucumbers was a big hit with Blake.
Pepperoni Minestrone Soup
Prep: 20 Min
1 (19-oz.) can Progresso® Tomato Basil Soup
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 1/2 cups water
4 oz. pepperoni, diced (about 1 cup)
4 oz. (1 cup) uncooked small shell macaroni
1 (15-oz.) can kidney beans, drained, rinsed
Shredded fresh Parmesan cheese, if desired
1. In medium saucepan, combine soup, tomatoes and water; mix well. Bring to a boil over medium-high heat.
2. Place a piece of paper towel on microwavable plate. Place pepperoni on top of paper towel. Miccrowave on High for 30 seconds. Discard paper towel.
3. Add pepperoni, macaroni, and kidney beans to soup. Return to a boil. Reduce heat to medium; cook 13 to 15 minutes or until macaroni is tender, stirring occasionally. Sprinkle each serving with Parmesan cheese. Add a little more water if you want a thinner soup.
4 (1 1/2-cup) servings