So this week a grandma showed up with two of her granddaughters at the cooking class Rebecca and I taught together in our Good Cooking Store. It was the grandma’s Christmas gift to the two kids. The three of them kept watching our cooking class calendar, waiting for a class that they were all interested in, held on a day when they could all attend.
The two kids juiced lemons and minced cilantro to top the chicken. They buzzed the salad dressing so the oil and lemon juice emulsified. And then they ate the big leafy, fruity salad we made, and the satay chicken over baked rice.
When the fourth-grader couldn’t finish all of the food on her plate, she asked to take home what was left. No better vote than that from a kid who clearly liked what she ate. The satay sauce had a little zip to it, thanks to the curry paste. The rice was crunchy with almonds and bits of onion. But she never sputtered or refused, maybe because she had a hand in making it.
I’m convinced that’s a big piece in having kids try food they may be wary of. Let them help to prep. They’ll be curious and open to the flavors they put together. On top of that, they’ve started feeling at home in the kitchen!
This recipe from our brand-new Fix-It and Forget-It Vegetarian Cookbook got rave reviews from our testers and staff who tried it. Get your kids to stir the veggies while they sauté. Let them mix in the curry and then the marinara sauce. Show them how to fold in the eggs without breaking them into bits. Watch them place the garnishes. Then step back while they taste this satisfying dish.
Curried Eggs with Rice
Fix-It and Forget-It Vegetarian Cookbook, page 205
Makes 4 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
2 cups uncooked brown rice
2 Tbsp. vegetable or olive oil
1 large onion, chopped
4 garlic cloves, minced
1 Tbsp. minced fresh ginger
salt and pepper, to taste
1 Tbsp. curry powder
3 cups marinara sauce
8 hard-boiled eggs, peeled and quartered
½ cup light sour cream
2 scallions, thinly sliced
1 lime, cut in 8 wedges
1. Cook rice according to package directions.
2. In large skillet, over medium heat, sauté onions, garlic, ginger, salt, and pepper in oil for 6 minutes.
3. Add curry and cook 1 minute.
4. Add marinara sauce and simmer 5 minutes.
5. Add quartered eggs. Stir gently to avoid breaking eggs.
6. Serve curried eggs over rice.
7. Garnish with sour cream, scallions, and lime wedges.
Tip: A quality marinara sauce or homemade sauce makes the taste and appearance better.