I think it is important that as we teach our children about our customs and traditions, we also teach them that simplicity enhances our holidays. There are books written on this very subject, as we have to relearn simplicity. If we include our children in the planning, and let them each be in charge of one important thing, not only does it teach them that they are capable of doing a wonderful job, it teaches us, too.

If we look at our planning through the eyes of a child, we may learn a thing or two along the way. Remember the delight of little Laura Ingalls Wilder when she found an orange and mittens in her stocking? Those days were just over a century ago!

I recommend that simplification start in the kitchen and extend from there to every area. Instead of baking 20 kinds of cookies, pick one you and the kids love and bake that for everything. Give a cookie or shortbread as gifts with the recipe and a cutter included in a small basket tied up with green organza.

My 10-year-old daughter learned a year ago how to make Scottish Shortbread and she would mix the butter, sugar and flour in a huge bowl, then pack it into tartlet pans, a dozen at a time. I would put it in the oven, she would time it and let me know when it needed to be removed. She loved it and it was simple.

Her twin brother made French Toast for the family for Christmas morning. It was wonderful, and he did a great job! Kids rise to the occasion when given new and fun holiday responsibilities. I also recommend focusing on the addition of vegetables in this busy season, rather than the addition of sugar. We all will overdo the sugar, but if we try to overdo the veggies, we may benefit.

How different our society would be if we all laughed to one another about too many vegetables this time around. Give them as gifts along with a great vegetable cook book. As unusual as it sounds, wishes of good health are always appreciated. It is a perfect opportunity for winter fruits and vegetables. Cranberries, squash, parsnips and rutabagas are plentiful at this time of year.

Think "green"
If the kids have never tried winter root vegetables, now is the time. Peel them, quarter, slice and steam. Serve with your favorite salad dressing or orange mayonnaise. Mash parsnips like potatoes and add butter, orange juice and a bit of nutmeg. Try a winter vegetable every week and let the kids pick it out.

Press leftover rice into an oiled pie pan, fill with pureed squash and bake. Think "holiday green" as in broccoli, wheatgrass juice and romaine. Your body deserves and needs it. Designing a system to keep your nutrition at an optimal level will reap rewards throughout the holidays and into the New Year.

Another enriching tradition for your family can be the study of different customs. Christmas greatly differs around the world. Challenge the kids to find out how. It's a perfect time to discuss Jewish traditions and what Kwanzaa is all about.

Finally, New Year has its own history rich with celebrations and customs. Below, you'll find some recipes that apply for the sprinkling of celebrations amid the end of the year. I send you warm wishes for your Holiday season. Peace and Light to you all!

Aleah's Scottish Shortbread
Ingredients:
2 cups of fresh butter
1 cup sugar
1/2 cup of confectioner's sugar
4 cups of flour

Directions:
Preheat the oven to 350 degrees F. In a large bowl, mix the softened butter with the sugars. Add the flour, a cup at a time. You may do this with a mixer, or with clean little hands. Mix only until all flour is incorporated. Pack into sprayed tartlet pans, molds or the bottom of round cake pans. Prick with a fork and sprinkle sugar on the top. Bake for approximately 15 minutes or just until the edges are golden. Do not allow to brown. Remove from the oven and cool.

Natalie's Latkes
Ingredients:
4-5 potatoes, peeled and grated
1 small onion
1/4 cup of flour
1 egg, beaten well
1/4 teaspoon baking powder
1/2 teaspoon nutmeg
2 tablespoons of minced parsley
1/2 teaspoon each of salt and pepper
Oil for frying

Directions:
Wash, peel and grate the potatoes. Grate the onion. Add the flour, egg, baking powder, salt, pepper, nutmeg and parsley. Heat a skillet and oil. Drop by large spoonfuls in the pan and brown to golden on one side. Turn, flatten and finish to golden on the other side. Repeat until all are finished. Serve with applesauce and sour cream.

Kwanzaa African Carrot Salad
Ingredients:
1 pound of carrots, peeled and grated
1 teaspoon cinnamon
1 teaspoon of ground ginger, or 1/2 oz. of freshly grated ginger
1 cup of fresh orange juice
1/2 teaspoon of cayenne pepper
2 Tablespoons of confectioner's sugar
1 sprig of parsley, washed, dried and finely chopped
1/2 cup of peanut butter
1/2 cup of peanuts
1/2 cup mayonnaise

Directions:
Wash, peel and grate carrots. Chill. In a small saucepan, add juice, cinnamon, ginger, sugar, cayenne and peanut butter. Mix well and cool. Add mayo and whisk well. Toss with carrots. Garnish with peanuts and parley. Chill well before serving. Serves 4.

Hoppin' John
Hoppin' John is considered to bring luck on New Years Day. For vegetarians, Hoppin' John made with olive oil, cayenne pepper, red and green peppers, tomatoes and cilantro is a New Orleans favorite. Serves 4.

Ingredients:
1 cup black eyed peas (soaked in 5 cups of cold water for six to eight hours)
2 to 4 oz. of bacon, pork,
Ham bone or pork fat
1 small golden onion, diced
1 cup rice
2 teaspoons of salt
1 to 2 teaspoons of tabasco or cayenne pepper, to taste
Salt and pepper to taste
1 teaspoon thyme

Directions:
Rinse peas well and bring to boil in 5 cups of fresh, cold and salted water. Bring water to a boil, add the bone or pork and let simmer for 1 hour. Fry the onions with the bacon or a bit of salt pork and add with the rice. Add all other seasonings. There should be 2 1/2 cups of water remaining in the pot, add more if needed. Stir well and cook the rice for an additional 20 minutes. The beans should be tender and the rice perfect. Serve with cornbread and a salad of fresh greens.

Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)



About the author: Kerri Buckley is a certified chef and food columnist. She has worked for Westin and Omni Hotels and owns Prima Vera Culinary Presentations in the Pacific Northwest. She can be reached at kbuckleyculinaryarticles@msn.com or see her web site here!