Date night with the boys!

Since hubby was traveling for work, it seemed the best excuse to make our time together feel special by treating kids to some of their favorite food.

Noodles and children are so synonymous that it really becomes easy to manage boys with Chinese for dinner!!  Many of you may be familiar with the “Indian” Chinese food concept. Based on my limited understanding it is simply the “indianization” of Chinese food by making it more spicy, tomato"ey", garlicky and adding a lot more cilantro in the mix. I remember many a times being regaled by my New Jersey family/friends about a new “Indian Chinese” place that had recently opened up and how it was worth driving all the way to Long Island from Princeton to check it out. This enthusiasm is not surprising considering my own first time experience of eating Chinese in America! I was completely taken aback by the limited number of vegetarian dishes on offer and the blandness of the dishes (please keep in mind that we did go to a chain restaurant and that too could have accounted for most of my disappointment :)).

So, of course, what is a gal to do except start entering the kitchen, surfing the net, watching HGTV and figuring out how to make that chicken peanut satay into a vegetarian feast…..

My boys (aged 5 and 3) have thankfully developed a liking for Tofu (soyabean protein) and that makes cooking for them really fun and experimental. Tofu somehow lends itself to so many variations and feels like the closest I can get to the “chicken-experience” as a confirmed vegetarian.

So we have noodles and tofu covered, what about the fibre/vegetarian bit? Is this sounding less and less like a date night and more and more like a “let’s-see-how-much-good-I-can-sneak-into-their-food” menu plan? I won’t blame you, if you answer, the latter :). 

Decided to check into the refrigerator and saw that I had fresh spinach, carrots, bell peppers and cilantro. The idea of a spinach and vegetable dish with cilantro gravy started taking shape in my head. I had seen/heard of parsley based Chinese vegetable dishes and thought that lets “indianize” the whole thing with cilantro (the quintessential Indian herb).

All in all, the menu should guarantee an interesting evening with the boys and if the food is a fiasco, then, well, there is always the “ipad” :).

 

Tofu with Peanut Sauce

 

Serves – 4




Note: Not all ingredients are shown here

1 packet Firm Tofu cubed

2.5 tbsp Peanut Butter mixed with ¾ cup warm water

½ cup chopped onion

4 tbsp chopped spring onion

2 tsp Ketchup

1 cup coconut milk (I used coconut milk powder mixed with water)

1 tsp ginger

1 tsp garlic minced

1 tbsp brown sugar

Red chili flakes to taste

Salt to taste

¼ tsp cumin powder

2 tbsp soya sauce

  Oil for cooking

Sauté the tofu with 3 tsp oil in a non stick pan till it becomes well cooked and slightly browned. Take it out in a bowl.
 



 

Heat 2 tsp of oil in the pan and add the red chili flakes, garlic, ginger and onions. Cook for 2-3 minutes till softened.


 

Add the soya sauce, brown sugar, cumin powder, salt, spring onion and the peanut butter mixture. Stir it together till well combined. Use a blender to puree the mixture. 

 Add the coconut milk to the pan and allow it to warm up. Combine the blended peanut paste to the milk and stir it well. Add the sauteed tofu.   

Heat till the dish starts to just simmer and then serve with a garnish or some cilantro and finely chopped spring onions.

Chinese-Style Vegetables with Cilantro Sauce

Serves - 4





Note: Not all ingredients are shown here



 1 cup cabbage chopped in 1 inch squares

¼ cup mixed bell peppers chopped in squares

¼ cup boiled and sliced carrots

½ cup finely chopped spinach leaves

1 tbsp cilantro ground to a paste

1 tbsp vinegar

2 tbsp soya sauce

2 tsp cornstarch blended with ½ cup cold water

Salt and Black pepper to taste

1 cup of vegetable stock or water

 1 tsp minced Ginger

1 tsp minced Garlic

  Green chili to taste

  1 tsp sugar

 ½ tsp toasted sesame seeds for garnish

Oil 



In a non stick pan, take 2 tsp of oil and add the green chili, ginger and garlic and sauté for 1 minute. Add the bell peppers and continue to cook for another minute.

Add the cabbage leaves, carrots, spinach leaves and keep stirring as you add the salt, pepper, soya sauce and sugar. Cook for 2-3 minutes. 

 Add the vinegar, vegetable stock and the cilantro paste and allow the dish to come to a boil. Slowly add the cornstarch mixture while stirring the dish. The gravy will start to thicken instantly and you can take the dish off the heat.

Taste and adjust seasoning as per your palette. Garnish with sesame seeds and serve hot! 

Child Friendly Noodles

For the noodles, all I did was combine hot oil in a pan with red chili flakes, minced garlic and ginger and added spring onions, soya sauce, vinegar, and a fair amount of ketchup with boiled hakka noodles.

This was simply based on my past experience with the kids and their taste sensibilities……I am sure, you all have your own take on the above!

 

Kids grow up fast…….though we are told to enjoy every moment of this period with them…..any sensible parent will tell you….that is an impossibility :). To the extent we can, we try and make our lives interesting by ensuring that ordinary moments are made into extraordinary memories…..