By Emily Weinstein, The New York Times
If the dinner problem — defined, broadly, as “what should I make for dinner?” — is difficult to solve, picture solving it every night for the choosiest audience imaginable. This audience is not composed of food critics, or exacting chefs. It’s children. Nothing in the kitchen is more reliably frustrating than trying to feed a picky one. (I say all of this with love.)
That’s why my NYT Cooking colleague Margaux Laskey has created a collection of kid-friendly recipes to please whole families — children and adults, eating the same meal in harmony.
Four recipes from that list are below — I was just going to feature one, but they looked so good I picked a whole bunch — along with a personal pick that my own children scarf down routinely.
1. Broccoli Rice With Eggs
This simple one-pot broccoli rice is a cozy weeknight option that will delight both adults and children alike. When cooking a simple bowl of rice, adding oil and salt to the cooking water is an easy way to bring indulgence, and, in Cantonese home kitchens, this is often a way to repurpose oil previously used for deep-frying. Oil imparts a silky mouthfeel to the rice while preventing the rice from sticking, resulting in slick, pearly, separated grains. Finely chopped, crisp-tender broccoli adds a fresh, subtle sweetness and hearty texture to the rice. Complete the dish with a hearty fried egg, drizzled with an easy soy sauce and oil seasoning to add savoriness that is not overly salty. If you’re lucky enough to have any leftover broccoli rice, it can easily be repurposed into fried rice.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 40 minutes
Ingredients
- 1 1/2 cups white rice, preferably short-grain (other types of rice can be used but cook times will vary)
- 4 tablespoons vegetable oil, divided
- Salt
- 2 small heads broccoli (1 pound)
- 4 eggs
- 1 tablespoon soy sauce
Preparation
1. Place the rice in a medium Dutch oven or similar heavy pot. Wash the rice, swirling it around with your fingers, and then carefully pour out the starchy water. Repeat this two more times, until the water runs clear. Add 2 1/4 cups of water, 2 tablespoons of oil and 2 teaspoons of salt and stir to combine. Place on medium-high heat and when it comes to a rolling boil, cover, reduce heat to low and cook for 14 minutes.
2. Meanwhile, separate the broccoli head from the stem and then slice or peel off the woody exterior from the stem. Finely chop the florets and the stem. (You can use a food processor to do this, pulsing a few times until the broccoli is finely chopped. Remove any larger pieces and chop by hand to prevent overprocessing.)
3. After 14 minutes, add the broccoli to the top of the rice, sprinkle with 1/2 teaspoon of salt and then cover again with a lid. Cook until the rice is tender and the broccoli has softened and is bright green, 8 to 10 minutes. (The prescribed cooking time yields broccoli that is crisp tender but if you prefer a softer bite, add it to the rice 2 or 3 minutes earlier.)
4. While the rice finishes cooking, heat a wok or large well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add a drizzle of oil and crack in the eggs, adding however many will comfortably fit in your pan; you may need to work in batches.
5. Reduce the heat to medium and fry until the edges are frizzled, the whites are set and the yolk is cooked to your liking. Season with a pinch of salt. Remove and repeat with the remaining eggs. Set aside.
6. In a small bowl, combine the remaining 2 tablespoons of oil and the soy sauce. (It won’t emulsify, and that is OK.)
7. When the rice and broccoli are ready, turn off the heat and stir to combine. Taste and season with more salt, if needed.
8. Divide among bowls and top each with a fried egg. Give the oil and soy sauce a quick stir and drizzle a little over each egg. Serve immediately.
2. Sesame Salmon Noodle Bowls With Ponzu
Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don’t require much effort. Inspired by zaru soba and udon — cold noodles served with dipping sauce — this recipe uses supermarket stars to deliver flavor fast. Coating the salmon with toasted sesame oil and seeds accentuates the fish’s richness, while ponzu, a sauce of citrus juices, soy sauce and dashi, brightens straight from the bottle. If you like, add a kick with wasabi, grated ginger, shichimi togarashi, yuzu kosho or thinly sliced serrano pepper.
By Ali Slagle
Yield: 4 servings
Total time: 30 minutes
Ingredients
- Salt
- 4 (6- to 8-ounce) skinless or skin-on salmon fillets
- 2 teaspoons toasted sesame oil
- 2 tablespoons toasted sesame seeds (any color)
- 10 to 12 ounces dried udon or soba
- Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving
- 1/2 cup ponzu
Preparation
1. Bring a large pot of salted water to a boil. Heat the oven to 350 degrees. On a parchment-lined sheet pan, rub the salmon all over with salt and sesame oil. Arrange skin side down, if there is skin, then press sesame seeds into the top and sides of the fish. Bake until the salmon is cooked through and flakes easily, 14 to 17 minutes.
2. Meanwhile, cook the noodles according to package instructions. Drain, rinse with cold water until cool to the touch, then shake dry.
3. Divide the noodles, vegetables and salmon among 4 bowls. Drizzle with the ponzu.
3. Cheesy Gnocchi With Corn and Pesto
Tasty and effortless, store-bought gnocchi offers a much-needed shortcut for busy weeknight dinners. You can bypass boiling a pot of water for the gnocchi, and instead simply give them a quick sear over high heat, which creates perfectly crispy edges. Toss the crispy gnocchi with lots of sweet, fresh corn kernels, prepared pesto and a hefty sprinkle of grated cheese, and broil until the cheese gets bubbly, gooey and slightly charred in spots. The molten cheese brings all the ingredients together, but a high ratio of corn to dumpling and the bright basil in the pesto keep this dish light enough for summer.
By Carolina Gelen
Yield: 4 servings
Total time: 25 minutes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound shelf-stable gnocchi
- About 3 cups canned or fresh corn kernels (from two 15-ounce cans or about 4 fresh cobs)
- 1/2 cup store-bought or homemade pesto, plus more for topping
- Salt and pepper
- 8 ounces grated whole-milk, low-moisture mozzarella
Preparation
1. In a 12-inch skillet over medium-high heat, heat the oil until sizzling hot, about 2 minutes. Add the gnocchi and sear, undisturbed, for 4 minutes, until crispy underneath.
2. Add the corn and cook, stirring occasionally, for 2 minutes, until softened. Remove from the heat.
3. Stir in the pesto. Season with salt as needed, and add a few cracks of black pepper.
4. Place an oven rack underneath the broiler. Set the broiler to high.
5. Top the gnocchi and corn with the cheese. Place the skillet underneath the broiler and broil for about 4 minutes, until the cheese is completely melted and slightly charred on top.
6. Top with more pesto and divide among bowls.
4. Crispy Baked Tomato-Oregano Chicken
Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.
By Yasmin Fahr
Yield: 4 servings
Total time: 40 minutes
Ingredients
- 2 tablespoons full-fat yogurt
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon plus 1 teaspoon dried oregano, divided
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
- Salt
- 2 pints cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 3/4 cup grated Parmesan
- 3/4 cup panko breadcrumbs
Preparation
1. Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.
2. Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.
3. Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.
5. Everyday Dal
The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time. There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth. To gussy it up, try adding a packet of frozen spinach, or stirring minced garlic into the chhonk. If you’re tempted to use ground cumin instead of cumin seeds, resist! The seeds have a distinctly smokier flavor and add a pleasant texture to the dal.
By Priya Krishna
Yield: 4 servings
Total time: 15 minutes
Ingredients
- 1 cup red lentils (also known as red split lentils or masoor dal)
- 1 teaspoon ground turmeric
- Salt
- 3 tablespoons ghee
- 2 teaspoons cumin seeds
- 1/8 to 1/4 teaspoon ground red chile
- 1/8 teaspoon asafetida (optional but extremely good, see tip below)
- Rice or roti, for serving
Preparation
1. Combine the lentils (no need to rinse them) with the turmeric, 1 teaspoon salt and 3 cups of water in a medium saucepan. If you like your dal a little soupier, add an extra cup of water here. Bring to a boil over high heat. Reduce the heat to a simmer, cover and cook for 5 to 8 minutes, until the lentils resemble a loose porridge. If the lentils are too thick, add a little hot water.
2. In a small pan or pot, melt the ghee over medium heat and add the cumin seeds. Let them cook until they are aromatic and a darker shade of brown, about 1 minute. Stir in the red chile powder and asafetida, let them toast for a few seconds until fragrant (the asafetida will give off a garlic-esque scent), then remove from the heat.
3. Taste the lentils and add more salt if desired. Pour the hot ghee over the lentils — you can either stir to combine or leave it be, for a dramatic presentation — and serve with rice or roti.
TIP: Asafetida is a tree resin used commonly as a seasoning in South Asian cuisines. It has a wonderfully potent, sort of allium-esque flavor that adds depth to many dishes. It can be ordered online or found in South Asian grocery stores, and it is worth going out of your way to purchase — it really makes this dish sing. An imperfect but somewhat suitable substitute is garlic powder.
This article originally appeared in The New York Times.