Cantonese restaurant

Recipes for Kids – The New York Times

I don’t know about you, but predicting my children’s day-to-day culinary tastes is an almost impossible task that often ends in tears. (Mine or theirs.) Those granola bars they loved last week that I bought in bulk? They hate them now. The same goes for the Bolognese which I made in multiple batches and then frozen for quick weekday dinners that I thought they would happily gobble up. The joke is on me. “It’s disgusting,” said my 9-year-old daughter, as she scraped the sauce off the noodles and ate – you guessed it – just the noodles.

This list of dishes includes some that my daughters have eaten and loved, others that I plan to cook. So in sharing it with you, I do it with a heart full of hope, but no guarantee that your kids will really love them. (Or maybe they will – at least today, if not tomorrow.) These are easy, adaptable, and delicious recipes with just enough exciting flavors. Many of them also have an interesting story or inspiration, so there is something fun to learn here as well. If you have the time, cook these recipes with your kids, as they’re more likely to taste at least one dish if they help prepare it – even if they don’t actually eat it – and that’s a step forward. good direction.

Ali Slagle’s macaroni and cheese is a dish wonder, and it comes together in about 25 minutes and all in one cheerful pot. Everyone agrees: the noodles and broccoli cook together in the milk, the starch thickens the milk, and the pasta soaks up the seasonings.

This smart man, Eric Kim, took his inspiration from the now-abandoned Greek pizza from California Pizza Kitchen when he created this cute mix of two kids’ staples: quesadillas and pizza. Sprinkle the tortillas with a little mozzarella and oregano, toast until crisp, then top with a cold, crunchy Greek salad, like Eric does here, or honestly, with whatever you want. Eric calls for drizzling the finished dish with a little honey, a pizza sauce popular in South Korea, to really bring it all together.

Recipe: Tortilles

This clever recipe by Hetty McKinnon was inspired by Cantonese chow mein, where crunchy, chewy noodles come together in one hard-to-stop meal. Soak instant ramen noodles in a little hot water until tender, toss on a baking sheet with hoisin-marinated tofu and bok choy (or broccoli), then cook until tender. that the edges of the noodles are crisp.

Potato chips in an omelet ?! Absoutely. Alexa Weibel adapted this three-ingredient recipe from “The Family Meal: Home Cooking With Ferran Adrià” (Phaidon, 2011). Mr. Adrià was the chef at El Bulli, the now closed Michelin-starred restaurant, but this dish, reminiscent of a Spanish tortilla, couldn’t be simpler or more fun to prepare. Whip the eggs in frenzy, stir in the fries, then sizzle in a little olive oil, turn and cook until firm. (It flakes easily, so reduce the eggs and fries to your liking.) Serve with something crunchy and green, like this cucumber salad from Martha Rose Shulman.

Recipe: Potato chip omelet

The inspiration for Kay Chun’s 15-minute delight is jiao yan xia, a classic Chinese dish of fried shrimp garnished with Sichuan salt or white pepper seasoning. Here she calls for a simple milk then cornstarch breading, frying the shrimp until super crisp, seasoning them with plenty of salt and pepper, then sliding them into buns. hot dog dish covered with mayo.

Recipe: Salt and Pepper Shrimp Rolls

Jocelyn Ramirez sauté mushrooms with a little cumin until crispy and golden like chicharrón or fried pork belly, in this quick 30-minute vegetarian dish. (Consider doubling the mushrooms as they shrink a bit.) The recipe calls for oyster mushrooms, but cremini (buttons) or portobello work just as well. Serve with homemade or store-bought pico de gallo.

Recipe: Chicharrón mushroom tacos

My friend Lucy’s kids love this comforting, bubbling soup by Ali Slagle, inspired by tom kha gai, a Thai chicken and coconut soup. It takes less than 30 minutes to assemble them – enlist the help of little hands to form the meatballs. Serve it over rice or farro for a complete meal.

Tender chicken breasts coated in a crispy, crispy combination of Ritz crackers and cheddar cheese? Sign us up. A quick dip in a mixture of sour cream, egg white and Dijon before breading helps keep chicken moist as it cooks. It seems fair to serve this Eric Kim dish with a bunch of Tater Tots, but a crunchy green salad would also be nice.

Recipe: Ritzy Cheddar Chicken Breasts

“You’ll want to drink the gravy” is what everyone says about this extremely tasty vegetarian dish from Yewande Komolafe, and they are right. The mouth-watering combination of lime juice, peanut butter, miso, ginger, fish sauce, chili, and honey would invigorate just about any protein, but tofu soaks up the flavors and turns brown upon turning. roasting. Lime-coconut rice makes a good base for tofu, but it would also be perfect in chewy buns with a handful of peppery greens.

Recipe: Baked tofu with peanut sauce and coconut lime rice

I’ve made this quick and heartwarming Alexa Weibel soup so many times I’ve lost count. It works with fresh or dried herbs, onions instead of shallots, and chopped boneless chicken thighs in place of ground chicken. I usually serve it with four of Erin Jeanne McDowell’s small batch cookies, but a round of Saltines would also be great.

Recipe: Easiest Chicken Noodle Soup

Khachapuri is Georgia’s stuffed cheese bread. It is made by wrapping the cheese in the dough and then baking it until the cheese is gooey and hot. The Ajarian version, shaped like a boat, opened up and served with an egg and a slice of butter to mix at the table, is the most popular. For a shortcut, Daniela Galarza’s recipe (adapted from Carla Capalbo) uses store-bought pizza dough. Serve with a salad or a bunch of sautéed and tangy greens.

Recipe: Khachapuri Adjaruli (Georgian Cheese Bread Boat)

Ali Slagle, the queen of low effort, maximum reward cooking, comes to us with a tomato sauce from scratch that is mostly hands-off and tastes like a simmer for hours on the stovetop. Here, canned tomatoes, garlic, and olive oil are cooked at 325 degrees for a few hours on a baking sheet, then broken up and mixed with pasta. For something green, add broccoli florets to pasta in the last few minutes of cooking.

Recipe: Slow Roasted Tomato Sauce With Pasta

Kefta is a mixture of ground beef or lamb seasoned with herbs and spices that is popular throughout the Middle East. In this Moroccan version of Nargisse Benkabbou, she advocates shaping the kefta on skewers into skewers before grilling them, but you can also turn them into patties and pan-fry them, or meatballs and bake them in the oven. The spicy mixture can also be slipped into meatballs or meat pies.

Recipe: Moroccan kefta

This oven-baked crispy fish is like homemade fish sticks for people who don’t have time to make homemade fish sticks. Ali Slagle borrows a tip from recipe maker Molly Krueger: Spreading tartar sauce on the fish adds flavor, keeps the fish moist during cooking, and helps the breadcrumbs stick. I would serve this dish with store-bought fries and steamed and buttered green beans.

It’s not sushi, it’s kimbap, or “seaweed rice,” a popular Korean dish that entire restaurants are dedicated to serving as variations. Traditionally, kimbap are filled with meat, eggs, and vegetables, as the Darun Kwak recipe requires here. But you can really wrap anything you want in it, including cucumber, avocado, canned tuna, fake crab, smoked salmon, or kimchi.

Recipe: Kimbap

Ali Slagle calls these dreamy grilled cheese sandwiches “mozzarella sticks in sandwich form”, and that’s a really good thing. The dish is known as mozzarella in carrozza (the Italian word for horse-drawn carriage) because the strands of melted, gooey mozzarella resemble the reins of a horse. To make, simply place slices of low-moisture mozzarella between two slices of bread, dip them in the egg, then coat them in breadcrumbs and fry. Serve with a hot marinara sauce for dipping.

Recipe: Mozzarella in Carrozza (fried mozzarella sandwiches)

Larb (pronounced lahp) is a Thai dish traditionally made with minced meat, lots of fresh herbs, and a spicy citrus sauce, then stacked in sweet lettuce leaves and eaten like a taco. (Here are variations of pork, chicken, and fish.) Hetty McKinnon’s calls for crumbled tofu, which soaks up the bright sauce for a hearty vegetarian version my 9-year-old loves. Toasted rice powder, which you can make or buy in an Asian market or online, is optional, but it adds a nice nutty flavor to the dish.

Recipe: Tofu larb

These incredibly simple and adaptable bean cakes from Yewande Komolafe can be made with any canned bean you have in your cupboard. Drain them, mix them with a little harissa (or any red pepper paste), green onions, herbs, lemon zest, cornstarch and whipped egg white, shape -the patties, then fry them until crispy. Serve the bean patties as a main dish with a vegetable and a grain on the side, or slip them into buns and garnish with a crisp green lettuce leaf, a little mayonnaise and a squirt of harissa.

Recipe: Crispy Bean Cakes With Harissa, Lemon And Herbs

When you’re tired of pizza, this dish from Melissa Clark, who looks like a tasty Dutch baby, is the itchy, cheesy carb itch. Looking into the oven and watching it swell and climb over the edges of the pan is one of the best parts of this recipe, so make sure your kids are there for the show. Serve it with a fresh green salad and maybe a fried egg on each serving.

Recipe: Puff of Gruyère

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