A World of Taste Awaits

A friend who teaches preschool told me about a lesson she was giving on different languages. She asked the kids if anyone had any friends who spoke a language besides English. One little girl raised her hand to say she knew someone who spoke Spanish. That friend was Rosita, the turquoise, guitar-loving character from “Sesame Street.”

Along with being a cute story, it teaches us a lesson in the importance of exposure to other cultures. Some kids are immersed in a world with family and friends of varying backgrounds and cultures. But for kids in more homogeneous families or schools, it’s great for parents to take the time to expose them to the beautiful diversity of the world.

There are so many ways to bring the world to your child – through international festivals, restaurants, TV programs, documentaries and museums. Trying international foods at home is another fun way to introduce your kids to how people live and eat around the world.

Kofta is a centuries-old dish found across the Middle East and North Africa. It’s especially fun for kids to eat when formed around a wooden stick. This recipe, from the new “Sesame Street” cookbook “Let’s Cook Together,” can be easily doubled.

Little Lamb Sticks

Serves 2

• 1 teaspoon chopped mint
• 2 tablespoons low-fat Greek yogurt
• 2 tablespoons grated cucumber
• 2 ounces lean ground lamb
• ¼ small red onion, finely chopped
• 1 small garlic clove, crushed
• Pinch each of ground cinnamon and ground cumin
• 1 teaspoon chopped flat-leaf parsley
• ½ cup precooked quinoa
• Roast Vegetables:
• ½ small sweet potato, peeled and cut into bite-size pieces
• ¼ red bell pepper, cut into bite-sized chunks
• ½ small zucchini, cut into semicircles
• 2 teaspoons olive oil

1. Preheat the oven to 350 degrees. Spread the chopped veggies onto a baking sheet. Drizzle over the olive oil. Roast in the oven for about 20 minutes until tender.
2. While the veggies are roasting, make the dip. Mix the mint, yogurt and cucumber together. Put to one side.
3. For the lamb koftas, combine the lamb, onion, garlic, parsley and spices with 2 tablespoons of the quinoa.
4. Divide the mixture into 4 equal portions. Use your palms to shape each portion into an oval around the end of a skewer, just like a maraca!
5. Heat a dry nonstick pan over medium-high heat. Cook 2 koftas at a time. Turn regularly until golden on all sides and cooked through, about 10 minutes. Remove from the pan and let cool slightly.
6. Warm the remaining quinoa in the pan, adding a splash of water if it looks dry or is sticking. Serve the kofta with the quinoa, some roasted veggies and a dollop of cucumber dip.

This simple paella recipe from Annabel Karmel’s book “Favorite Family Meals” is a pared-down version of the complex and wonderful dish from Spain. It will be a new taste for kids who have never tried clams or mussels. Let them know the dish originated in the rice-growing areas on Spain’s Mediterranean coast. Pull up a photo to show them on a map.

Kids’ Perfect Paella

Serves 4

• 1 medium onion, chopped
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 1 red bell pepper, cut into strips
• 1 ¼ cups rice
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 4 cups chicken stock
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 5 ounces shrimp, peeled and deveined
• 8 ounces clams
• 12 ounces mussels
• 1 cup frozen peas

1. Sauté onion and garlic in the oil for 1 minute. Add the red pepper and cook for another 3 minutes. Add the rice, turmeric and chili powder, and stir in the pan for about 1 minute. Pour in the stock, add the bay leaf and cook for 15 minutes over medium heat. Add parsley and cook for about 5 minutes.
2. Turn up the heat, adding seafood and frozen peas, and cook 2 minutes over high heat. Reduce heat, cover and cook for about 5 minutes or until seafood is cooked. Remove any mussels and clams that have not opened.

Kids generally like potstickers. You can make them as kid friendly as you like by substituting or omitting ingredients. We love this version from “Superman Cooks.”

Thai Dumplings with Peanut Dipping Sauce

Makes 15-20 dumplings

• 15-20 round dumpling wrappers or wonton wrappers
• 8 ounces fresh chicken breast (approximately 1 breast)
• ¼ cup finely diced red pepper
• ¼ cup finely chopped peanuts
• ½ cup diced red cabbage
• ¼ chopped cilantro
• 1 tablespoon chopped garlic
• 2 teaspoons sesame oil
• For the dipping sauce:
• 2 tablespoons peanut butter
• 1 tablespoon diced green onion
• 1 teaspoon sesame oil
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon chopped garlic

1. In a mixing bowl, combine red pepper, peanuts, cabbage, cilantro, garlic and sesame oil. Allow to sit while finely chopping chicken breast (the finer you can chop it the better). Add chicken to mixing bowl and combine well.
2. Place 1 tablespoon of mixture in center of wrap and wet the outer edge with a wet finger. Fold wrapper together as instructed on wrapper package.
3. To cook, heat 2 tablespoons vegetable oil in large skillet and place dumplings in pan. Cook over medium heat for 4-5 minutes until lightly browned. Add ¼ cup water, cover immediately with lid, and cook for 5-6 minutes to steam dumplings.
4. Make dipping sauce by combining all dipping sauce ingredients in mixing bowl. Serve dumplings garnished with green onions and dipping sauce.

Natalie Mikles is a mom of three. She writes about food, sharing recipes for busy families and picky eaters. She has been recognized for her food columns as well as features on families and issues affecting local children. Natalie loves pizza and movie nights with her family.