Cooking for children is like a culinary Tough Mudder. It seems endless, is fraught with traps, pitfalls and meltdowns. Blood is not uncommon. It is relentless and at the end – actually, what does happen at the end? Is there an end? Does anybody survive?
The following three recipes are are brilliant for two reasons. Number one – they don’t actually necessitate complex cooking (come on, rice does not count), and number two – they are easily adapted for fussy eaters.
Number 1 – Sushi
Sushi is surprisingly easy, free of all the usual suspects (gluten, dairy, nuts) and can be filled with just about anything – carrot, celary, avocado, tuna, capsicum etc, and only involves cooking some rice.
Wiki How has a great step-by-step guide to rolling sushi and older children can do their own. Once you’ve mastered the art of rolling sushi – and let’s face it, if you’ve driven a car with 3 screaming children in the back, there’s not much you can’t master given a clear surface area and a sharp knife, sushi becomes just as easy as dashing off some sandwiches for school lunches and is a great alternative.
Rice paper rolls are very similar to Sushi in that they are healthy, and they can be custom built depending on tastes.
Here are two recipe options – one vegetarian and one not – but really, you can put anything at all in.
If you prefer something a little meatier:
Rice Paper Rolls with Chicken
Number 3 – Hummus Sharing Plate
Hummus is another non-cooker. Many recipes will tell you to soak the chickpeas overnight and then boil them for about a week to soften them however they do come pre-cooked and provided you can use a can opener, then I suggest you make life simple and use the tinned variety. One tin makes just the right amount as well.
1 x 450g tin of chickpeas
2 tablespoons of tahini
3 tablespoons of olive oil or avocado oil
Juice of one lemon
Salt/pepper/paprika (optional) to taste
Drain the chickpeas, rinse and place in a food processor (or a bowl with a barmix) along with the tahini, salt, pepper (and paprika if using) and lemon juice. Blend well, adding the olive oil slowly as you blend until you have a nice creamy texture. Place in a bowl and serve with sliced vegetables, crackers and flatbread.
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