News

Recipes for children

By Janet K. Keeler
Published May 30, 2007

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Couscous With Chickpea Stew

2 to 3 tablespoons olive oil

2 large shallots, minced fine

1 medium eggplant, cut in small dice (about 4 cups)

1 large carrot, peeled and cut in 1/2-inch dice

1 teaspoon cumin seeds

1/2 teaspoon turmeric

1 short piece cinnamon stick

1 (14-ounce) can petite diced tomatoes

1 tablespoon pitted green olives, chopped

2 tablespoons raisins

1 (14-ounce) can chickpeas, drained

Herb-flavored instant couscous

- Heat the oil in a large, heavy pan. Add the shallots, eggplant and carrot and stir over the heat until the vegetables brown a little on all sides.

- Sprinkle with the spices, cook for another moment or two, then add the cinnamon stick and tomatoes. Let come to a boil and add the olives, raisins and chickpeas.

- Pour in enough water to submerge everything, let it boil again, then reduce heat, loosely cover and simmer for 20 to 30 minutes, until the raisins are plump and the cooking juices are well flavored and reduced by half.

- Meanwhile, make the couscous according to the package instructions.

- Serve individually by heaping a mound of couscous on a plate and surrounding it with a portion of the stew. For an accompaniment, offer Indian naan bread or pita bread and chili sauce lightened with some of the juice from the stew.

Serves two children and two adults.

Source: Adapted from "Food Adventures: Introducing Your Child to Flavors from Around the World" by Elisabeth Luard and Frances Boswell (Kyle Books, 2007).

 

Pumpkin pasta

1 1/2 cups peeled pumpkin, cut in 3/4 inch dice

2 tablespoons butter

12 ounces farfalle (bow-tie pasta)

4 tablespoons ricotta

- Cook the pumpkin in 1/4 cup water in a tightly covered pan for about 10 minutes, until soft. Remove and set aside.

- Reheat the cooking juices, add butter and let boil until reduced to a spoonful, then remove from the heat and stir in the pumpkin pieces.

- At the same time, cook the pasta in boiling salted water according to the instructions on the package, about 6 to 8 minutes. Drain and toss with the pumpkin mixture. Serve the ricotta on the side.

Serves four children.

Note: Substitute winter squash, such as acorn or butternut, for pumpkin.

Source: "Food Adventures: Introducing Your Child to Flavors from Around the World" by Elisabeth Luard and Frances Boswell (Kyle Books, 2007).

 

Japanese Noodles With Tahini Dressing

9 ounces soba or udon noodles

2 tablespoons sesame oil, divided

1 heaping tablespoon sesame seeds

2 tablespoons soy sauce

2 tablespoons tahini (sesame paste)

 

- Bring a large pot of water to a boil with no salt. Add the noodles and stir. Returnwater to a boil and cook uncovered for 5 minutes, stirring regularly. Transfer to a colander; reserving 2 tablespoons of the cooking water.

- Rinse the noodles through with cold water to stop the cooking process, pile in a bowl and toss with a tablespoon of sesame oil.

- Meanwhile, toast the sesame seeds in the remaining sesame oil in a small pan for 1 to 2 minutes, stirring until the seeds brown. Watch carefully because they burn quickly. When done, pour into a bowl or paper towel. Do not leave them in the hot pan.

- Bring the reserved cooking water back to a boil in a saucepan and mix in the soy sauce and tahini. Toss the noodles in this sauce and sprinkle sesame seeds over all.

Serves two children and two adults.

Note: Sesame seeds, like nuts, are often not given to children younger than 2. Check with your pediatrician about when to introduce nuts and seeds.

Source: "Food Adventures: Introducing Your Child to Flavors from Around the World" by Elisabeth Luard and Frances Boswell (Kyle Books, 2007).

 

Norwegian Fish Patties

18 ounces skinless white fish (haddock or cod)

6 tablespoons very cold cream

1 tablespoon mashed potato or cornstarch

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon sea salt or kosher salt

Butter for frying

- Chop the fish roughly, put it in a food processor with the rest of the ingredients and blend rapidly to a puree. Don't let it overheat or the mixture will separate. Refrigerate mixture for 30 minutes to allow to firm.

- Heat a heavy frying or grill pan. When it's hot, drop in a pat of butter. When it stops sizzling, drop in tablespoons of the fish mixture, patting each spoonful flat with the back of a spoon, and fry, turning once. Don't overcook; they'll be done in about 2 minutes or less per side. Depending on the size of your pan, you'll need to cook the patties in batches and you'll need to add more butter for each batch.

- Serve with ketchup or a dipping sauce such as tartar sauce or Ranch dressing lightened with yogurt.

Serves two children and two adults.

Source: "Food Adventures: Introducing Your Child to Flavors from Around the World" by Elisabeth Luard and Frances Boswell (Kyle Books, 2007).

 

[Last modified May 29, 2007, 16:45:53]

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