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As my friends on Twitter pointed out today, I have a GREAT job!  It was a nice change from the usual comments I get about teaching children how to cook.  They usually say how crazy brave I must be for cooking with kids.  Yes, it can be hectic.  And loud.  And messy.  But it is also amazing – especially when I can help shape a child’s eating habits.  And when I hear the words, “mom, can I have more broccoli?” I feel as if I have died and gone to heaven!  Today was one of those days – I taught a cooking birthday party for 20 enthusiastic first graders.  They got to play with their food, try some new flavors, and spend some quality time with their friends.  Pretty darn satisfying, if I do say so, myself.

It’s not everyday that the benefits of a cooking party can go beyond the families that participate.  But today’s celebration also helped to raise money for Homeward Bound of Marin – a local organization that helps people who are homeless and in transition.  I couldn’t have done today’s event without the help of Taylor, a local man who is lifting himself out of poverty by attending culinary school and training with several caterers.  He also works for Homeward Bound, where this party took place, and was a natural – both in the kitchen and with the children.

On the menu today:  Steamed Dumplings filled with shrimp or turkey and Asian Coconut Noodles.  I had planned to do another noodle dish, but changed the recipe at the last minute, after learning that two of the guests had food allergies.

Asian Coconut Noodles

Ingredients

12 oz Asian noodles (From the Asian market or the Asian section of most grocery stores; can also use whole wheat spaghetti)
1 Tbsp light olive oil
4 – 6 cloves garlic
½ thinly sliced onion
2 red bell peppers, cored and seeded, and thinly sliced
2 carrots julienne or shredded
One 14 – 15 ounce can light coconut milk
1/2 tsp Thai red curry paste
Juice of 1/2 – 1 lime
2 Tbsp natural granulated sugar
1 tsp salt
Optional:  fresh cilantro, crushed peanuts

Directions:

1. Cook the noodles in plenty of rapidly simmering water until al dente, then drain
2. Meanwhile, heat the oil in a stir-fry pan. Add the garlic  and onion and sauté over low heat until golden.
3. Add the shredded carrot and thinly sliced bell pepper
4. Add the coconut milk, then whisk in the curry paste. Add the lime juice to taste, sugar and salt
5. Add the cooked noodles to the coconut mixture, along with half the scallions and cilantro to taste. Remove from the heat.

If you’d like a spicier dish, stir in small amounts of additional curry paste until the effect is a spicy as you’d like.