When dealing with a pack of hungry children, food is not always in an abundant supply, so here are some hack chef tricks to help deal with feeding them.
Noodles are friends to many families. For example one can feed a family of six with two chicken legs, noodles, an onion, peanut sauce and spices. It’s not real Pad Thai because this recipe uses egg noodles and no bean sprouts, but it’s still tasty.
Hacked Pad Thai:
Bake the chicken legs, cool, cut up and refrigerate to add later. Cook a large bag of egg noodles until tender, drain and put aside. Fry the chopped chicken quickly in about ¼ cup of sesame oil with the chopped onion and clove of garlic. Add to noodles.
The peanut sauce:
- ¼ cup of peanut butter
- 3 tablespoons of soy sauce
- 1 clove of garlic (or one to two tablespoons of powder)
- 2 teaspoons vinegar
- ¾ cup water
- ¼ cup sugar
- ½ teaspoon ginger
- ¼ teaspoon cayenne (more or less according to taste)
Cook the peanut sauce ingredients over medium heat until boiling. (Use less sugar if desired) Take off heat and cool for a few minutes. Toss with onion, chicken and noodle mixture and serve.
- Another quick meal that goes over well with noodles includes the dependable can of tuna. Two boxes of cooked macaroni and cheese, half a can of peas and a can of tuna and it’s ready to go. When there’s more than one growing teenager in the house, add another box of macaroni and cheese.
Samosas
A successful and inexpensive snack for children is samosas. They’re fairly time consuming, but when made in stages are not as overwhelming. The filling can be made the day before and the main ingredients are potatoes, onions and peas. Spices and oil are added to make it surprisingly tasty. They are then wrapped in pastry and deep fried until golden brown. The pastry is rolled out into a circle, cut in half and folded into a triangle shape. Be sure to wet the edges so no filling can escape. Samosas can be easily packed for school lunches and make a nice change from sandwiches. If they’re not accustomed to spices, use less cayenne pepper and/or garam masala. Here’s a basic samosa recipe which can be divided or enlarged as needed. This makes at least 24. A classic samosa recipe can include other spices and cauliflower but is left out in this milder version. Garam Masala is a blend of spices and can usually be found in grocery stores.
Pastry:
- 2 cups all purpose flour
- 5 tablespoons of vegetable oil
- 1 tsp. Salt
- water (enough to make it thick but pliable)
- ½ tsp baking powder
Knead for three or four minutes. Leave this sit covered for a few minutes before rolling out into circles about four to five inches wide. Cut the circles in half so that when you fold them closed they will be cone shaped.
Filling:
- 1 tsp garam masala (use more or less if desired)
- 2 tsp lemon juice
- ½ tsp ginger powder
- 5 cooked and chopped large potatoes
- I small minced onion
- ¼ cup green peas
- 1 to 2 tsp. salt
- ¼ cup oil
Fry onion in oil and then add spices before adding to potatoes and peas. Mix together and cool before spooning approximately one large tablespoon onto pastry and fold. (Remember to wet edges before sealing) Deep fry in deep fryer or large skillet five or six at a time for two or three minutes or until golden. They’re crunchy and tasty and can be stored and reheated or eaten cold. If reheating, put them in a conventional oven for a few minutes if you want them to be crispy again. Most children like samosas and they go over well at a potluck or picnic too. Some make a chutney sauce for dipping, but this one is a less messy practical snack on the run.
For ideas on how to make food more fun for kids see: Fun food for kids
