Kid Friendly (and adult approved for yummy) Noodle recipe

I was fortunate enough to be asked to cook for Chinese New Year with the kids in my oldest son's 2nd grade class. (Hi Mrs. Higgins - we think you rock!) The kids made fruit stuffed spring rolls, but the star of the show turned out to be these sesame, peanut noodles that we put together with their help. Very easy and dee-licious! Vegetarian friendly, however not peanut allergy friendly. Sorry folks.

I also did a rough nutritional calculation on them - the entire recipe has about 1200 calories, but it serves four quite well. Or try it as a side dish for a lean protein. How about a panko crusted chicken breast, these noodles, a quick green bean saute, and a fruit sorbet?

Sesame Peanut Noodles

1/2 cup chicken broth
1 1/2 tablespoons fresh ginger root, minced
3 tablespoons soy sauce (you can use lo-sodium if you like)
3 tablespoons chunky peanut butter (you can use smooth, but the chunky gives it a nice texture)
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional - didn't use this with the kids)
3 cloves garlic, minced
1 carrot, julienne (thin strips)
1/2 red bell pepper, julienne
1/4 cup chopped green onions for garnish
8 ounces Udon noodles (you can sub an egg based noodle if you prefer, but they had some organic Udons at the Asian market and I wanted to give them a try - I know they're not Chinese, but it all worked out just fine)

1. Cook the noodles per the package instructions. Drain and toss with sesame oil to keep from sticking.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste if using, and garlic in a saucepan. Cook over medium heat until peanut butter is melted and the sauce is thick and heated through. Add noodles and toss to coat. Garnish with green onions.

In all honesty, the carrots and red bell pepper are purely for appearance. If you don't want to mess with them, then don't sweat it. I personally think it is worth the effort, but it won't make or break the dish.

Got the thumbs up (and requests for seconds) from a group of 2nd graders this morning. Give it a try. This is an easy one to do with your kids and it's hearty eating. Enjoy!

Oh...and Happy Chinese New Year! Gung Hay Fat Choy!

Meridith

Quinoa = Superfood?

Have you ever had quinoa? I have to confess that this was not on my radar screen until we cooked it during culinary school. I was hooked. Because it's not yet gone viral, when I see it at a restaurant, I tend to order it just to make sure it's as I remember. I've had quinoa "cakes" and quinoa risotto, both with success.

Quinoa was a staple to the Incans and has recently started to gain a foothold in current contemporary cuisine. It has become highly appreciated because of its nutritional value. Its protein content is very high (12 to 18%) and it has a balanced set of essential amino acids which makes it a complete protein source, unlike wheat or rice. It also is a good source of dietary fiber, and is high in magnesium and iron. It is also gluten free, which makes it a great alternative to other grains.

You cook it like rice - either steamed, pilaf method (coating the grains in fat first and then covering with water), or in the rice cooker. Use a ratio of 2 parts liquid (water and/or stock) to 1 part quinoa. 1 cup dry quinoa yields about 4 cups cooked.

It's a great alternative to rice or couscous as a side dish. We are cooking it with the kids today as a side dish for herb crusted salmon. Here's a good basic recipe:

1/3 cup extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon mustard powder
1 clove garlic, minced
1 1/2 cups frozen corn kernels, thawed
2 red bell peppers, seeded and diced
1 bunch baby spinach leaves, torn
3 scallions, thinly sliced
3 cups quinoa, cooked according to package directions (I did the rice cooker with success)

1. Whisk olive oil, vinegar, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.

2. Add the quinoa, corn, spinach and bell pepper to the bowl. Toss lightly to combine.

3. Garnish with scallions. Serve at room temperature.

This makes a bunch - the quinoa alone in this recipe yields 12 cups, so if you are using this as a side dish for your family dinner, you may want to halve and will still have leftovers. The recipe with quantities as written would be great for an office potluck.

Quinoa provides a great foundation, so you can cook it plain and then add all kinds of combinations to it. How about dried cranberries or apricots and some toasted nuts? Or torn basil, toasted pine nuts, and some sprinkled parmesan cheese? Or crumbled feta, chopped mint, and sunflower seeds? You get the idea. Don't forget the salt and pepper.

Henry's sells quinoa in bulk for $3.99 a pound which is the best price around I have seen. Hopefully this will motivate you to try something new.

Meridith

OBAMA = Better eating for all?

Very interesting article about Obama and better eating. Chefs who promote better eating though locally grown foods, less processing, and no genetic modifications are optimistic that Obama will support these values, both by his administration's policy and by the example he is setting with his own eating.

http://news.yahoo.com/s/ap/20090124/ap_on_go_pr_wh/inauguration_top_chefs

A few nuggets from the article:

"Phrases like "real food" and "farm-to-table" may sound like elitist jargon tossed around at upscale restaurants. But the country's top chefs, several of whom traveled to Washington for Obama's inauguration this week, hope that Obama's flair for good food will encourage people to expand their horizons when it comes to what they eat."

"Many high-end chefs like Barber believe that most food in the United States is over-processed, over-subsidized and grown with no regard to the environment, (amen, brother) making it harder for small farms to make a profit selling more natural, nutritious food."

"Most of the chefs say they realize food policy and government support for larger corporate farms won't change any time soon. Congress, with Obama's support, overwhelmingly enacted a $290 billion farm bill last year that directs many subsidies to the largest agricultural players.
But Obama has already given chefs like Barber a small reason to hope. At his confirmation hearing, Agriculture Secretary Tom Vilsack made an overture to the growing number of food groups and experts who have criticized government subsidies for large corporate farms, saying he will seek to work "with those who seek programs and practices that lead to more nutritious food produced in a sustainable way."

So, Food Geek has even more in common with Obama than we originally thought. Cool. Apparently Obama also likes a good margarita and that's something we can definitely get behind.

Meridith

Super Bowl Baby!

I LOVE football. I think Super Bowl Sunday (or maybe the Monday afterwards) should be a declared national holiday. Thanksgiving should be dethroned from its title as the year's "Food" holiday and be replaced by Super Bowl Sunday. There's nothing better than spending the day watching a (hopefully!) great game with some great food and fantastic friends. It seems like everyone's got their favorites for the day - chili, ribs, dips, and probably beer of some kind if your friends are like mine. Epicurious had a great blog entry about foods from each of the two cities that are in this year's contest - Pittsburgh and Arizona. Have a read - it may inspire you to a great Super Bowl menu that will yield some new favorites.

http://www.epicurious.com/articlesguides/blogs/editor/2009/01/super-bowl-eati.html#more

Following is one of my favorite Southwest inspired side dishes - a great coleslaw. This is not that goopy, soggy, over sweetened stuff that's all about the dressing. This one relies on the crunch of veggies with just enough spice and creamy dressing to knock your socks off. Give it a try for the big game. It's the perfect side for any hearty meat dish (think chili, burgers, ribs, or grilled sausage). Here you go:

Coleslaw with Jicama and Pecans
1 cup mayo
1/4 cup chopped chives or green onions
3 tablespoons apple cider vinegar
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 head red cabbage, quartered, sliced thin
1/2 head green cabbage, quartered, sliced thin
1/2 medium jicama, peeled and grated
1/2 cup pecans, toasted and chopped

Mix the mayo, chives, and spices together. Set aside. In a large bowl, combine the cabbages and jicama. Add the mayo mixture and mix until vegetables are coated. Place in refrigerator until ready to serve. Add pecans right before serving. This makes a bunch. Enough for a Super Bowl buffet crowd.

A couple of notes:
-Jicama can be hard to find or initimidating. It is worth the effort as it gives the coleslaw a nice crunch. That said, skip it if it's stressing you out.
-The measurements of seasonings in the dressing is suggested. If you want it more fiery, add more cayenne. If you like the smokiness, add more cumin. Start with the ratios as indicated in the recipe and then adjust to your liking. The recipe doesn't call for salt or pepper and generally doesn't need it, but add it if you prefer it. It's your dish - do what you'd like.
-Do not sub another type of vinegar for the apple cider. The outcome just won't be the same.
-If you just don't want to deal with slicing the cabbage, buy that cabbage and carrots mix they sell in the grocery store. I'll never tell. Again, don't stress yourself with it. It's supposed to be fun!

Have your kids help you with the mixing on this. They can be the dressing whisker and coleslaw mixer. They'll enjoy it and they might even eat some!

One other Southwest favorite - this one just for adults. I think this is our first cocktail recipe...note the date and time:
Midori Margaritas - one part tequila, one part Midori, and two parts margarita mix. Serve over ice and sip. Buenas Noches amigos.

Go Steelers or Cardinals! Whichever way you go is fine with us, just eat something decent while you watch it okay? Cheese is not supposed to be shelf stable and in a box. I'm just sayin'.

Meridith

Top 10 Money Saving Ingredients

Epicurious had a great article today about how to use the top 10 money saving ingredients in a variety of ways. They also link to some Epicurious recipes that use the ingredients prominently. I thought it was a good read with some creative ideas. Check it out.

http://www.epicurious.com/articlesguides/everydaycooking/family/budget_ingredients?mbid=RF

The kids in class today made calzones, white bean and tomato salad, and cannoli. The food came out great and the kids were awesome. Geekers unite!

Meridith

Feeling compelled to emphasize. Look out soapbox, here I come!

There's a lot of information out there about healthy eating and kids. I think we all agree that we want kids to eat better, but what does that mean? I find myself discouraged by all of the things marketed to us - not just kids, but adults too - that are supposed to be "healthy". They are low fat, low calorie, low whatever....but are they really good for us? If there's a "healthy" eating campaign, but it's sponsored by a food producer or lobbying group....do they really have our best interests at heart? There are lots of official kids' programs that are designed to support healthy eating....but is it really healthy? And what does "healthy" mean? Are we raising kids to believe that "diet" food is healthy? Or that whole food is where it's at?

Our focus at Food Geek is simple - food that is minimally processed. When I read a label, do I recognize everything on it? Do I see high fructose corn syrup or partially hydrogenated oils? Has an apparently nutritious food been altered with stuff it doesn't need to trick our palates into thinking it's good?

I would prefer to serve my kids homemade macaroni & cheese with full fat cheese and milk (a reasonable portion mind you) than one of those low fat, low calorie frozen meals that the marketers have told me is good for us. Just because the food companies and "processor boards" tell us we should eat something, consider their motivations.

Tomorrow's class celebrates the food of Chicago in our homage to Obama and his historic presidency. The kids will make vegetable heavy calzones and white bean and tomato salads. And even the "picky eaters" will eat it because....they will have made it! Why not get your kids to cook something that you think they won't eat and see what happens? Brussels sprouts are a good place to start. Here's a technique that we use a lot with root vegetables:

Sheet pan & silpat or parchment paper
Brussels sprouts, trimmed and sliced lengthwise
Olive oil
Salt & Pepper
Herbs de Provence

Lay the brussels sprouts on the silpat or parchment lined sheet pan. Drizzle with olive oil. Toss to coat. Season with salt, pepper, and herbs. Roast in a 375 oven until brussel sprouts are crispy on the outside and tender inside.

Whew. I'm exhausted. Time to put the soapbox away. At least for today.

Meridith

Eat this, Not that!

This is my new favorite thing as it comes to conscious eating and consumer education about food. It's a series of books called "Eat this, Not that!" which focuses on making better choices.

It doesn't give the obvious "eat skinless chicken instead of a Big Mac" nonsense. I think most people at this point generally know that fried food slathered in gravy or cheese sauce probably isn't the best choice. It accepts the reality that people are going to eat at restaurants and indulge in tasty treats. It helps to shave calories and fat by steering consumers to better choices at their favorite places. It's theory is that you can still enjoy eating out but by making smarter decisions (and we're not talking "ask for your food with no oil and plain salads") I like his philosophy. Eating in such a restrictive manner is hard for most people to maintain. This allows for more modest changes that still yield results.

The author is the editor of Men's Health and the cool thing is you can sign up for updates and get some good information on their website. Here's a link to the Women's Health site that gives you details on some kid-friendly restaurant choices.

http://www.womenshealthmag.com/eat-this/kids/

Hopefully you'll find this as helpful and informative as I have!

Meridith

2009 Food Trends and Kids

There was an interesting article in this month's American Culinary Foundation magazine (a trade publication for chefs) about the top trends in food for 2009. The trend forecast is based on a survey conducted by the National Restaurant Association of 1600 American Culinary Federation chefs. What's interesting is that several of the trends are things that involve kids! In addition, the trends reinforce what we are doing here at Food Geek - food in its most natural form, minimally processed, and grown responsibly.

Here's the list (with our Food Geek activities in bold):

1. Locally grown produce
2. Bite size/mini desserts
3. Organic produce
4. Nutritionally balanced children's dishes
5. New/fabricated cuts of meat (think pork flat iron and Denver steak)
6. Fruit/vegetable children's side items
7. Superfruits (think acai, goji berry, and mangosteen)
8. Small plates, tapas, mezze, dim sum
9. Micro-distilled/artisasn liquor
10. Sustainable seafood
11. Nutrition/health (think low-fat, reduced sodium, antioxidants, and high fiber)
12. Gluten-free, food allergy consciousness
13. Nontraditional fish (think Arctic char, barramundi, branzino)
14. Artisanal cheeses
15. Exotic fruit (think durian(!), passion fruit, dragon fruit, and guava)
16. Culinary cocktails (think savory and customized to specific dishes)
17. Micro-vegetables/micro-greens
18. Organic wine
19. Dessert flights/combos/platters
20. Free range poultry/pork

I'm on board with all of this except for the durian - it would be quite interesting to see that on a restaurant menu here in the states. If you aren't familiar with durian, give it a google search. While the flesh is apparently quite delicious, you have to get past its odor first. The smell has been described as "pig poop, turpentine, and onions, garnished with a gym sock". There are signs on the subway in Singapore that read "No Durian" next to "No Smoking" and "No Flammable Goods". It's that potent. Yikes!

Here's hoping this list might inspire you to try something new this year. Maybe even Durian - apparently they sell it at Ranch 99 Market. You may want to deal with it in an open space however.

Meridith

How awesome is this?

Martha Stewart had a profile on her show today of a school in Maine with a student centered lunch program. The focus is on buying locally and supports the same philosophies that we've embraced at Food Geek, namely exposing kids to new foods and quality ingredients. The article is inspiring! Enjoy.

http://bangornews.com/detail/96650.html

Meridith

San Diego Restaurant Week!

Hooray - it's time for San Diego Restaurant Week again! It's a fantastic way to try out some of San Diego's best restaurants for a fraction of the cost. I love it because they use a tasting menu, so you don't walk out with an overstuffed belly and an empty wallet. If you can swing it, give it a try. My vote is for Nine-Ten this year in La Jolla, but there are so many great ones to choose form. The website lists the participating restaurants and their menus so you can see ahead what the offerings will be.

www.sandiegorestaurantweek.com

Hope to see you around town!

Meridith

An Ode to Meatloaf

Yes, meatloaf. I'll confess....I'm not a big fan. My mom tells me that I used to cry when she would make meatloaf for dinner when I was a child. I've never been able to get that excited about it. Regardless, our first kids' class of the new year featured meatloaf. We thought it would be a good choice because the kids could get their hands dirty and form their very own loaf in whatever shape they wanted. What I didn't expect was how great this meatloaf would be. I loved it and had to rethink my bias towards meatloaf. Here's the recipe we used in case you want to give it a try:

Serves 4 (recipe can be doubled if you want leftovers - use 2 1/2 pounds meat and double everything else)

2 slices white bread, torn into pieces
1/2 medium onion, peeled and quartered
1 stalk celery, cut into 2 inch pieces
1 1/2 pounds ground beef (sub turkey or a combo of beef/pork if you like)
1 clove garlic
1 carrot, peeled and cut into 2 inch pieces
1/4 cup flat leaf parsley
1/2 cup ketchup, divided use
1 1/2 teaspoon dry mustard, divided use
1 1/2 t kosher salt
1 T brown sugar
1 t freshly ground black pepper
1/2 cup frozen spinach, thawed and dried well
6 pieces roasted red bell pepper (use the jarred stuff - it's all good)

1. Heat the oven to 375 degrees. Place the bread in a bowl of the food processor fitted with the steel blade. Pulse until fine crumbs form. Remove to a medium bowl and add ground beef.

2. Place onion, garlic, celery, carrots, and parsley in the food processor and pulse until fine. It will have the consistency of finely minced salsa. Add to meat mixture, using hands to mix well. Add 1/4 cup ketchup, 3/4 teaspoon dry mustard, salt and pepper, using hands to combine.

3. Line a baking sheet with parchment paper. Form half the mixture into a loaf shape and place on the parchment. Lay the roasted peppers and spinach (salt and pepper the spinach) on top of the meat. Top with the remaining meat to make a loaf shape.

4. Combine remaining ketchup and dry mustard, as well as brown sugar in a bowl. Stir until smooth. Brush mixture over meatloaf - don't be stingy, this is the best part of the recipe. Cook until internal temperature reads 160 degrees, about one hour. Allow to rest for 10 minutes before eating.

A couple Food Geek notes: In class we gave each child a ziploc bag with their meat in it. They mixed their meat loaf in the bags before forming the loaf. This helps to keep everything contained and reduces the risk of contamination. If you use a bowl, just make sure it's plenty big so they have room to move. That will reduce the risk of raw ground beef going everywhere.

Also, the kids can tear the bread, cut the celery, smash the garlic, cut the carrots, and mix and brush the glaze. All they really need you for is to monitor the food processor and the oven. Everything else here is stuff that kids can do. It's helpful (and lowers your frustration) if you can help pre-measure some of the ingredients. That's what we do in class and I recommend it. The cooking term for it is "mise en place" or everything in its place. It helps to focus on the actual cooking and is more organized for all involved.

We served this with a winter blend salad (mixed greens, hearts of palm, dried cranberries, toasted pecans, roasted root vegetables, and red onions) and a puff pastry apple tart. This meatloaf would be great with any hearty vegetable side dish and a fruit based dessert.

Even if you don't like meatloaf, give this a try. I've defected to the meatloaf lovers camp and will make this again.

Happy Geeking, Meridith