Picky Eaters

I can't figure out what my kids like and don't like for dinner some nights.  And often one likes a meal, and the other hates the same meal.  I would really like to create some dinners that all four of us like (maybe three of us).

I had each kid write out the top five dinners.  Mr. M likes blintzes, hamburgers, omelettes and pancakes.  Ms. N likes Kraft mac and cheese, pancakes, hot dogs, broccoli and soba noodles and tacos.  They both also like potato rosti and Carol's BBQ chicken (which can be easily made into Carol's BBQ Tofu for Adam).

I don't serve meat and milk at the same meal.  Ms. N doesn't like eggs.  I won't serve hamburgers, hot dogs and veggie burgers on a weekly basis.

Imagine my surprise, when BOTH kids declared their love over tonight's dinner:

Broccoli, Black Bean and Onion topping over a noodle cake.  Doesn't sound like something a kid would like, but I thought I would try.

Noodle Cake:  Cook a package of Chinese vermicelli noodles, or use very thin angel hair pasta.  Once cooked and drained, heat a non stick skillet with 1 T of canola oil.  Press the noodles into the pan to form a pancake.  Fry until golden brown - about four minutes.  Flip with a plate, and cook the other side for another 4 minutes.  Transfer the cake to a cutting board, and cut into six wedges.

Black Bean, Broccoli and Onion Topping:
1 pound broccoli - cut into small pieces
2 t canola oil
1 T minced fresh ginger
1 large onion, cut in half and sliced
1/2 c veggie broth
1 T black bean sauce
1 t sesame oil
1/2 cup chopped scallions

In a large pot of salted boiling water cook the broccoli for 3 minutes.  Drain and rinse with cold water.  Set aside.

In a large work, heat oil over medium heat.  Add ginger and cook for 30 seconds.

Add onion and cook for 4 minutes.

Add broccoli and stir for one minute.  Stir in broth and bean sauce.  Cover and simmer for 4 minutes.  Sprinkle with sesame oil and scallions.

Serve on top of noodle cake wedges.

This serves 4-5 people.