Since this is the page where I get to brag about my kids, today I'm demonstrating not only what exceptionally awesome eaters my kids are, but passing on the love in the form of one of my favorite, easy recipes, incorporating one of everyone's late winter/early spring vegetables--
acelgas! (Acelgas are either kale or chard, I believe. If someone would like to clarify in the comment section, I'd appreciate that.)
Didn't know that
acelgas were one of your favorite vegetables?
I didn't, either, until about 2 years ago. A friend of mine steamed some for me and I was hooked. It's so simple. Clean as much chard/kale as you want (clean more than you think you want, as it will lose considerable size after being steamed), put a tiny amount of water in a pot, put that to boiling, throw in the chard/kale, shake some salt on top, cover it, steam it for just a few minutes (not too long, or all the nutrients get steamed right out) and voila--delicious vegetable! Or use a steamer basket.
It's even better if you poach an egg or two on top of the chard/kale while it's steaming. Instant lunch!
But the
acelgas are just one ingredient from today's vegetarian, toddler-friendly feast. Step two is even more exciting!
Background: one of the things I miss most about the US is the abundance of Asian restaurants that serve peanut sauce over noodles. I've taken measures into my own hands and make my own.
Beware if you do try to follow the instructions: I rarely measure my ingredients (cooking is so much more fun when things are just tossed together in the skillet), but years and years ago I did get the base of this sauce from a cookbook, and I think this is how it goes:
Peanut Noodles

1/2 cup onions
2 cloves garlic
1/4 cup peanut butter
1/4 cup soy sauce (or less . . . I'm thinking less might be better, but when my unmeasured sauces turn out bland, it's usually because I wasn't generous enough with the soy sauce).
1 cup milk
1 block tofu
2 packages ramen noodles (without the seasoning packets)
Valentina hot sauce (or Schirracha, but I live in Mexico and Valentina is a lot easier to come by)
Sautee the onions and then the garlic in a large skillet. Once transparent, add the peanut butter. Let that bubble up and then add the soy sauce and then the milk. Let that reduce until it's a nice, saucy consistency. I also always add a block of tofu, cut into cubes and then smushed (to look edible) once it's added to the skillet (either before or after adding the milk).

While that's thickening, cook and then drain the ramen noodles. Once the sauce it thick, add the noodles to the sauce, and simmer a little longer so the noodles and sauce get to know one another.
To serve: layer a healthy serving of steamed chard/kale on the bottom of a bowl and top it off with an even healthier serving of peanut noodles. Splash on some hot sauce (if you're so inclined), and enjoy!

My 18-month old ate three servings of this today. The four-year-old raved about how the noodles were delicious and after being prompted to try the leafy greens, declared them to be equally delicious. However, truth be told, it did take her the better part of an hour to finish a 1/3 of a cup of those delicious noodles (with plenty of coaxing toward the end of said hour) and, apart from that initial taste, the greens went uneaten.
I think steamed
acelgas are fantastic on their own and I think these noodles are great on their own. But put them together and both the noodles and the
acelgas are even more delicious. It's a match made in heaven.
And we'll be eating it for the rest of the week, it looks like. No complaints from me.