Dear Cook Smarts,
I have a young child who’s going through his picky-eater phase. He greets all greens and beans with a great big, “ICK!” I’d love to find some recipes that’ll get him to come around. Is that possible?
Oh dear. While we recognize that parents need to take the lead in helping kids make healthy choices, the will of a child is a force to be reckoned with, and your decisions do not necessarily translate to his / her choices. While we certainly aren’t child psychologists, we do read books that real child psychologists write. They typically recommend no forcing and / or bribing lest it creates a bad relationship with food. So, if you can’t force your decision on them or bribe them to make your decision, what can a parent do? Well, we believe this is a good time to apply the, “What they don’t know won’t hurt them,” approach. In this case, it’ll even help them – help them get all the necessary nutrients to make their developing brains and bodies grow.
A few years ago Jessica Seinfeld’s kids cookbook “Deceptively Delicious” became quite the rage. I remember seeing her on Oprah promoting the book and explaining that in order to get kids to eat healthier, you’d have to hide nutritious ingredients in meals they already liked (and more importantly weren’t suspicious of – by the way kids look at broccoli, you’d think the vegetable was on trial for killing SpongeBob). Well apparently, her idea was ripped off of a previous cookbook by Missy Chase Lapine called “The Sneaky Chef.” I’m not sure who ripped off whom, but I figure Lapine could use my purchase more than Seinfeld, so I bought “The Sneaky Chef” and have read it from cover to cover. She does offer some great ways to hide nutritious purees made of carrots, sweet potatoes, spinach, broccoli, and cauliflower in meals that kids love – macaroni and cheese, lasagna, meatballs, etc. However, a lot of my clients have told me they simply don’t have the time to make these purees. Understandable. So, the recipe I offer here is a different take on her meatball recipe that ditches the pre-made puree and just purees a lot of healthy things together (such as beans and greens). I made a batch with a client a few weeks ago, and her child gobbled them up. Best part is this recipe performs double duty for lunch and dinner. For lunch, slice them in half and put them in an open pita like a gyro. For dinner, serve with tomato sauce over pasta. Plus, it’s also very adult friendly.
- 1 lb of ground turkey
- 1 can of kidney beans
- 5 to 8 sun-dried tomatoes
- 1/2 bunch kale (we use dino kale below)
- Small handful of parmesan cheese, grated
- 1 egg (get the Omega-3 boosted ones for even more punch)
- 2 cups of panko (or other bread crumb)
- Olive oil, salt (~2 tsp), and pepper
- Optional herbs / spices: parsley, basil, fennel seeds, coriander, red pepper flakes, Italian seasonings, oregano
- Optional flavorings: mustard, ketchup, salsa
- [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120315-DeceptiveTurkeyMeatballs-01-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120315-DeceptiveTurkeyMeatballs-01″ alt=”Kale, Turkey, and Bean Meatballs | How do I get my kids to eat more greens and beans? | Cook Smarts by Jess Dang”]
- Preheat oven to 400 degrees
- Place all ingredients into a food processor (mine is this 14 cup Cuisinart) [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120315-DeceptiveTurkeyMeatballs-02-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120315-DeceptiveTurkeyMeatballs-02″ alt=”Kale, Turkey, and Bean Meatballs | How do I get my kids to eat more greens and beans? | Cook Smarts by Jess Dang”]
- Hit “on” and blend until all ingredients are broken down and mixed together [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120315-DeceptiveTurkeyMeatballs-03-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120315-DeceptiveTurkeyMeatballs-03″ alt=”Kale, Turkey, and Bean Meatballs | How do I get my kids to eat more greens and beans? | Cook Smarts by Jess Dang”]
- Form into 1 to 1.25 inch balls. I learned from a client to keep a bowl of water handy. Dip your fingers into them before forming each ball. It helps prevent the meat from sticking to your fingers [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120315-DeceptiveTurkeyMeatballs-04-650×430.jpg” width=”650″ height=”430″ class=”aligncenter size-large” title=”20120315-DeceptiveTurkeyMeatballs-04″ alt=”Kale, Turkey, and Bean Meatballs | How do I get my kids to eat more greens and beans? | Cook Smarts by Jess Dang”]
- Heat a cast iron skillet over medium-high heat. Add about a tablespoon of olive oil. Once oil gets hot enough (begins to shimmer and disperse), add meat balls using a pair of tongs.
- Sear for about 2 minutes and then turn over. Place pan in oven and bake for about 12 to 15 minutes [img src=”http://www.cooksmarts.com/wp-content/uploads/2012/03/20120314-DeceptiveTurkeyMeatballs-061-650×432.jpg” width=”650″ height=”432″ class=”aligncenter size-large” title=”20120314-DeceptiveTurkeyMeatballs-06″ alt=”Kale, Turkey, and Bean Meatballs | How do I get my kids to eat more greens and beans? | Cook Smarts by Jess Dang”]