My kid has a weird palate. Not weird as in choosing blue gummy worms over green ones, more like...
broccoli with dijon, instead of cheese
pickles with everything, please.
She's the kid that will say a polite "no thank you" to birthday party pizza and then eats the cake but leaves the frosting. Forget about ranch dressing, she'd prefer a tangy vinaigrette. Ketchup? Nah. Even pure Vermont maple syrup gets no respect. What kid eats a pancake without syrup?? Often it's mine... (but don't you dare touch her bacon!)
Also, she loves Indian flavors. Bean curry in all it's variables often gets a suspicious look, but once cajoled into a taste, she will start shoveling it in; and dal lentil soup, plain with no veg, has been an easy sell since she was a baby. Ask her what her favorite dish is and she'll say "Indian Potatoes" -- shorthand for potatoes with cumin, ginger and mustard seed -- and honestly anything labeled 'curry', even dreaded 'white fish' (i.e. not salmon), at least gets a chance.
Now, I know all this sounds like she's some advanced little foodie, but really she's just as picky as most kids, just with a slightly more bizarre taste profile. And, she's just as unhappy about combining foods as any other kid, even if every ingredient is something she likes (e.g. see 'pizza', above).
So, all this to say, after three days with a headcold and a run-a-way CSA, I'm making jook. And I don't even care if she eats it... kinda... I will! ... but it oughta be right up her alley...
Jook from the Fridge:
A couple of glugs of olive oil
2 chicken legs, thighs attached, skin left on
4 cloves garlic
2 big heaping tablespoons grated ginger
1 leek, chopped fine
1 cup jasmine rice
6 cups water
1 cup frozen peas
2 cups swiss chard leaves, chopped into thin ribbons
1 red pepper, diced finely
2 tablespoons soy sauce
1 tablespoon sesame oil
a big handful of chopped cilantro for garnish
Use a dutch oven for this as the rice wants to stick to the bottom, or at least something easy to clean...
Heat the oil over medium high heat, brown the chicken well on both sides, then set the chicken aside to cool.
Add the leek, garlic and ginger to the pot and saute until it smells really good and has softened. Add the rice, stir to coat, then add the water.
Bring to a boil, half cover, then simmer for about 1 hour. Stir, especially along the bottom, then add the chicken and continue simmering until you get a soupy porridge, adding more water if it gets too thick, anywhere from 30 minutes to another hour, depending on your rice.
Add the peas, chard and red pepper then simmer until cooked through. Take out the chicken legs, remove the meat from the bones and add that back into the pot.
Stir in soy sauce and sesame oil, garnish with cilantro.
Ask your kid to try it.