It's a topic that's been on my mind a lot recently, with the new cookbooks out that advise you to disguise vegetables and the like into kid friendly food (http://www.thesneakychef.com/ and http://www.deceptivelydelicious.com/site/)Do you cook what you know your kids will eat, or do you cook what you want, and expect them to try new things?
I tend to cook what I want, and expect the kids to try new things. I have been cooking a variety of ethnic dishes since the day they started eating solid foods and I have never had a problem with them eating what ever we ate and they are alway willing to try new things. For example, my 7 year old, given the choice would rather eat Miso soup and Sushi over a hot dog and Mac and cheese anyday.
That being said this recipe was a major hit this weekend:
Diced tomatoes and shredded chicken in a creamy coconut soup
| Ingredients |
| 1 | can (14.5 oz each) Hunt's Diced Tomatoes, undrained |
| 1 | can (13.5 oz each) coconut milk |
| 1 | cup shredded cooked chicken (1 cup = 4 oz) |
| 1/2 | cup water |
| 2 | tablespoons fish sauce |
| 1 | tablespoon chili garlic sauce |
| 6 | thin slices peeled fresh ginger |
| Thinly sliced green onions, optional |
| Directions |
- Combine all ingredients in medium saucepan. Cook over medium-low heat 10 minutes, or until hot and flavors have blended, stirring occasionally.
- Divide soup between 4 bowls. Garnish with sliced green onions, if desired.
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