Kayla Soroka shows us how she uplifts kid-friendly food to give it more pizzaz. The secret’s in the dips
Things are super busy, so I try to create nutritious, balanced meals that take minimal time and effort, but that most kids will eat. Which is asking a lot! I’m also a bit of a foodie (being in kiruv today means being a caterer and mixologist!), so I’m always reading cookbooks. As my kids get older, they’re more willing to try new dishes. I’m definitely not a health nut, but I try to keep ultra-processed food to a minimum (some snacks and Shabbos treats). So I likely won’t put a sugary sauce on chicken, and I’ll use whole-grain or nut flours where my kids won’t notice.
My kids are opinionated about food and each have their preferences and favorite dinners, so I try to make sure they all feel like their requests are honored on a regular basis, rotating between them.
Tofu. A friend once mentioned that she makes tofu once a week for supper because it’s so cheap, so quick and easy to cook, and her kids love it. At first, I thought my kids would NEVER. And that I would never myself! I didn’t even know what tofu was until I was married. But my kids love pareve chicken nuggets because they think it’s so cool that they’re not fleishigs after. I researched recipes forever, because I knew I had one chance to impress them or they’d become “never tofu” people. I wanted something similar to chicken nuggets: super crispy, moist, canvas for a yummy dip, and easy to make. And I struck gold with a recipe I adapted from NYT Cooking.
I recently found a popper sauce recipe from kosher.com that was just hot sauce, maple syrup, and apple juice, and could not believe how good it was! Been using that one a lot. My favorite secret-weapon spice is thyme; I find it adds a depth and a woodsy, savory element that most people enjoy but can’t even identify.
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