Home Cookin': Dinner, Two Ways | Kids VT | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Wednesday, April 10, 2013

Home Cookin': Dinner, Two Ways

A restaurant-inspired meal, tweaked for the kiddie set

Posted By on Wed, Apr 10, 2013 at 10:00 AM

Ground Chicken & Bean Salad for adults, left; Ground Chicken & Bean Pasta for kids, right - PHOTO BY ALISON NOVAK
  • photo by Alison Novak
  • Ground Chicken & Bean Salad for adults, left; Ground Chicken & Bean Pasta for kids, right

Ground Chicken & Bean Salad for adults, left; Ground Chicken & Bean Pasta for kids, right
  • photo by Alison Novak
  • Ground Chicken & Bean Salad for adults, left; Ground Chicken & Bean Pasta for kids, right

In February, thanks to some pretty excellent grandmas, my husband and I went to a warm, peaceful island for four nights, the first proper adult vacation we’ve had since we became parents almost six years ago.

Everything about it was sheer bliss, especially the chance to luxuriate over meals without having to think about getting home to relieve the babysitter. The Asian-inspired restaurant at our hotel produced uniformly excellent dishes — beef rendang, Thai-style barbecue chicken and all manner of fresh seafood. But it was the unassuming appetizer we shared on our last night that lingered in my mind and got me thinking, “Hey, I could do this at home.” The dish was a salad of Asian greens with white beans and ground chicken, finished with a spicy, salty, vinegary sauce that gave it some kick.

When I came out of my vacation haze, I realized there was no way my kids would go for it. But with a couple of tweaks, I was able to make a meal that satisfied both factions of our household. I started with the white beans and ground chicken, and bulked it up with some finely chopped carrots and celery. For the grownups, I served it on a bed of wilted baby bok choy and topped it with my own version of the spicy, salty sauce. For the kids, I started with some colorful pasta, added the ground chicken and bean mixture (a tomato-less meat sauce, if you will) and sprinkled the whole shebang with Parmesan cheese.

Our family dinner certainly wasn’t as serene as the restaurant meal that inspired it, but it was nearly as tasty!

Tags: , , , , ,

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

About The Author

Alison Novak

Alison Novak

Bio:
Alison is the former managing editor at Kids VT, Seven Days' parenting publication and writes about education for Seven Days.

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Kids VT

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation