Food Network's "Chopped" Champion, Chef Madison Cowan gave us his thoughts on cooking with kids for Fit2Father Week Four!As a crumb snatcher coming up during the early 70s, pork pies, cheese and onion pasties and (my personal favourite) codfish patties were weekly staples round my yard. These quick snacks, warming in the oven, created a comforting aroma that met you at the door after school. Cheap, delicious and loaded with fat and preservatives but nonetheless spot on when nothing else was ready to hand.
Nowadays when time is limited and funds are short, my daughter and I pop round the shops for fresh ingredients to make quesadillas. Well balanced and nutritious, theyre the perfect meal for a family of any size. Start by heating a dry, non-stick pan over medium-heat, place a multigrain or spinach tortilla in the pan and sprinkle on a large handful of grated, low-sodium cheddar. Spoon 3 tablespoons of the following vegetable mixture over half of the tortilla:
Scallions 3, chopped
Fresh coriander 1 small handful, chopped
Scotch bonnet chili 1 small, seeds removed and finely chopped
Tinned black beans 1 handful, rinsed and drained
Finish it off with tinned tuna (drained and flaked), cooked chicken strips, cooked shrimp or thinly sliced medium rare skirt steak. When the cheese starts to melt, fold the quesadilla in half and toast both sides until golden brown. Remove the quesadilla from the pan and cut in half. Serve with a side of salsa or guacamole and enjoy.
The good thing is they're as wholesome as they are fun and effortless to make. So round up the lil ones, get cooking and eat well without breaking the bank.
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