Is Your Kitchen a Restaurant?

So, hmmmmmm what to eat? What can I make for the family that we will all eat, AND eatable healthy (you know what I mean).

We’ve all gone through this scenario more then once. Food has gotten so complicated, and fancy! Kids like it pretty simple. Sometimes the more simple the more edible for our little ones. We, grownups, want more; sauce, flavor,textures, with subtle offerings of layered delicacy in one mouthful. It’s hard. With Food Network, Bon Apetit, and restaurants refining our adult taste buds so the idea of hotdogs with mashed potatoes doesn’t sound that great.

I know a lot of us make two or three choices every meal so our children will eat something. I say phooey to that. Trust me when I say that your kids won’t starve to death if they don’t eat what you’ve made. They’ll quickly catch on that what they get is what you serve them, and they don’t live in a restaurant!

My mom used to make the nastiest stuff. I have some unpleasant/funny memories of what my mom would make us for dinner. One recollection is of a non-mouth watery dish called: Tuna Over Biscuits including canned tuna, frozen peas, and some kind of white gravy poured over biscuits courtesy of Bisquick. I would cry. I hated that dish so much. She would allow me to eat just the biscuit without the tuna goo (thank heavens), otherwise I knew I’d be going hungry until breakfast. I never once died, I don’t really remember being hungry, and I was never mal-nourished. My mom set good clear boundaries for me, and actually taught me flexibility in regards to trying new foods. My mom created a really good eater (me), and as I achieved adulthood I refined my tastes even more. I eat healthy balanced meals, I’m still discerning when it comes to food, and still don’t like tuna over biscuits. I appreciate my mom teaching me that she wasn’t a restaurant, and good boundaries even when it came to what to expect from your parent (obviously NOT the culinary world).

Anyway. I hope this little recipe,Â courtesyÂ Giada De Laurentiis, is a partial answer to your dinner nightmares. Remember, if they don’t like it they don’t have to eat but nothing until the next meal. They’ll thank you for it later.

Parmesan Salmon Fish SticksÂ

Giada De Laurentiis

Total time: 21 min

Prep 4 min

Cook 17 min

Yield:
4 to 6 servings
Level: Easy

Directions

Fish sticks
Ingredients

1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling

Dipping Sauce

1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook’s Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.

Per Serving – based on a 4-serving yield (includes dipping sauce): Calories: 473; Total Fat: 19 grams; Saturated Fat: 6 grams; Protein: 43 grams; Total carbohydrates: 32 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 78 milligrams; Sodium: 1206 milligrams