Spicing it up – For kids

Posted by Michael on Feb 20, 2010 in Recipes | 3 comments

My four year old daughter Alexandra has been saying for as long as she could put a sentence together that she doesn’t like “spicy”.

And yet, that doesn’t stop her from burying a hot dog in mustard, loading up her toast with cinnamon sugar, asking for extra ultra-garlicky dressing for a caesar salad or  drowning some mac and cheese in Pirates Blend Caribbean spice condiment.

She loves big flavour, no matter how much she tells me she doesn’t.

Alexandra has a pretty good palate for a four year old.   She can still take a friggin hour to eat a plate of spaghetti but at least it’s a proper plate with sauce and parmesan.

She’s well on her way to becoming a total pepper head just like her pops, and I couldn’t be happier.

So is Alexandra some freak of nature or is it just a good idea to force the issue when it comes to flavour?  I’m willing to bet it’s the latter for the most part.   I’m really shocked at how many kids I’ve seen that want nothing with their rice, have no sauce on their pasta or no pepperoni on their pizza (that one really drives me up the wall).  The aversion to flavour I find really puzzling.

In my house, the only reason it’s tough to get pepperoni on the pizza is because Alexandra wants to eat it all right off the cutting board.  Yeah, I know, I know, you don’t like “spicy”.

Avoiding chili peppers is a pretty obvious thing for kids but I think proper seasoning with salt and pepper is a must to get a child used to proper flavour.

I think too many parents have the mistaken idea that kids automatically like bland, simple food.

When it comes to widening a kids palate, push the envelope a bit and you’ll find they’ll be receptive more often than not.   Definitely avoid developing bad attitudes toward food.  That’s the stuff they pick up the most and I hear it from parents all the time.   I’ve heard a parent say “broccoli? Yuck!” in front of a kid.   I’ve heard someone say “sushi? Raw fish?  That’s weird” in front of a kid.   And on and on and on.

So last night’s meal for Alexandra was sweet and sour beef and mango with a side of edamame beans, one of her favourite treats that we always have at our favourite sushi restaurant, Sense of Tokyo in Saint John.   Tonight was a caesar salad.  I just asked Alexandra what she liked best about the salad. Without hesitation, she answered while munching on a big leaf of romaine lettuce.

“The garlic.”

More spicy sauce Alex?

Alexandra’s sweet and sour beef and mango with rice

1 teaspoon vegetable oil

1/4 lb lean ground beef

1 clove garlic, finely minced

1/2 teaspoon finely minced fresh ginger

1-2  teaspoons or so Korean barbecue sauce, hoisin sauce or oyster sauce

1 tablespoon ketchup

1 tablespoon rice vinegar

good pinch of sugar

1/4 cup water or chicken stock

1/2 fresh mango, cubed

1/2 teaspoon corn starch mixed with a couple teaspoons water.

pinch of salt and a couple grinds of black pepper

1 green onion, very finely minced

Cooked rice

Start by preparing your rice as you normally do so it’s ready by the time your beef dish is ready.   Heat a fry pan over medium high heat for a couple of minutes and add the vegetable oil.  Add the beef and brown well.  Add the garlic and ginger and saute for a minute or so.  Add the Korean barbecue sauce, hoisin or oyster sauce, ketchup, rice vinegar, sugar,  water or chicken stock and mango and bring to a boil.   Stir in the corn starch-water mixture and let come to a simmer.   Reduce heat and keep warm for a couple minutes.   Season with salt and pepper and add in the green onion.   Plate some rice and pour over the beef and mango mixture.   There may be a little left over that you can enjoy yourself.  If it isn’t too spicy for you.