Even though I make many “different” meals for my family they still want “kid” food once in a while. I am not a believer in that there are kids foods and adult foods. Kids menus and foods began back in the 1920s because prior to that time most parents dined out without children. Starting in the 20s restaurants began inviting children in but letting it be known that they could not eat what there parents ate. Food was bland and considered good for children’s digestive tracts.  It wasn’t until the 1970s that the beige food children’s menu that we know today came into being.

By the age of four strong preferences have been developed in what children will eat. If they have not been exposed to bitter, stronger tastes they will take much longer to acquire these tastes. Our pediatrician had us start both children on the bitter vegetables first…

We made this dinner really quick the other night. The hardest part of the meal was mincing the garlic and chopping the onions. Other than that it came together really fast. We were out of rice noodles so I used a thin spaghetti to make it which was fine but it would have been even better with rice noodles. Remember if you don’t have an ingredient to a recipe figure out a work around! You want to have the same amount of liquid or spices but maybe you switch them out by adding a bit more of something else in place of an ingredient you don’t have or don’t like. The more you play with ingredients the more you will like making dishes with your own twists!

Verdict:

This was a hit. I was very skeptical of the dish not having tamarind paste but I really didn’t miss it. I…