John Kotas’ Teriyaki Chicken Wraps
A reason to eat with your hands
“I like wraps because you hide all those healthy vegetables inside; kids don’t see them but have fun eating them. Most children like oranges, and will find the citrus a nice surprise in the wrap. Best of all, this recipe is healthy, fun and quick to prepare.” – John Kotas, executive chef at the Marco Polo Parkside
Teriyaki sauce (or black bean garlic sauce)
Whole romaine leaves
Tomatoes, thinly sliced
Fresh bean sprouts
Flour tortillas (or Peking duck pancakes)
Brush teriyaki sauce on chicken fillets and grill until well done and tender. Grill shitake mushrooms. Cut chicken and mushrooms into strips. Place lettuce, tomatoes, avocado, bean sprouts and mushrooms in the tortilla. Add teriyaki chicken and chopped oranges to the center of the wrap. Roll up and cut in half. For a twist, brush wraps with butter or oil and grill until golden brown. Finally, serve with your child’s favorite soup and fresh fruit salad.
Sandra Huang’s Sun-Dried Tomato Pasta
Healthy, tasty and 20 minutes to the table
“Requiring few ingredients yet with complex flavors and textures, this pasta dish contains antioxidant- and nutrient-rich basil, sun-dried tomatoes and walnuts. Even better, parents can prepare the ingredients in the time it takes the pasta to cook.” – Sandra Huang, cooking instructor at The Hutong and editor of SavourAsia.com
Ingredients (Serves 4)
100g sun-dried tomatoes, packed in olive oil
1 large yellow onion
3-4 cloves garlic
2 cups basil leaves
½ cup walnuts
500g spaghetti, linguini or penne rigate
4 tbsp olive oil
Salt and pepper
50g goat or feta cheese (optional)
Bring a pot of water to boil, adding 1 teaspoon of salt. Meanwhile, drain and slice sun-dried tomatoes into slivers. Dice onion; mince garlic. Stem basil, then stack and roll the leaves tightly and slice into ribbons. Break walnuts into bite-size pieces; if you have time, you can bring out their flavor by roasting them in a dry pan for 1-2 minutes, shaking the pan frequently to prevent burning.
Add pasta to boiling water. While the pasta cooks, heat 3 tablespoons of olive oil in a pan. Add onions and cook over medium high heat until they become translucent, about 3-5 minutes. Add garlic and sun-dried tomatoes and mix well. Salt lightly and grind black pepper over the mixture. Adjust heat to a low simmer, adding half a cup of pasta water as necessary.
When the pasta is ready (about eight to ten minutes), drain it and return it to the pot or place in a large bowl. Add in sun-dried tomato mixture and toss. Add basil and drizzle the rest of the olive oil over the pasta; mix in the basil so it is coated lightly with olive oil, or it will start to wilt and turn black. Plate the pasta, topping each portion with a handful of walnuts and crumbled goat or feta cheese.