Burlington youngster among 26 winners of national recipe contest
Recipe in Kid Food National cookbook
Burlington’s Anda Abdulhamid, 9, is one of 26 winners of a national recipe contest.
She was in Ottawa this past weekend to celebrate with the other young chefs at a gala event for Kid Food Nation. Her recipe is also featured in the Kid Food Nation cookbook, which will be published later this fall.
Kid Food Nation is a countrywide movement to educate kids, parents and families to develop practical knowledge and experience related to planning, preparing and cooking healthy meals and snacks. The program is written in consultation with Dietitians of Canada and delivered over an eight-week period to children between the ages of seven and 12 through Boys and Girls Clubs.
The gala was hosted by Carlos Bustamante of “The Zone” on YTV, which has an online hub with videos and other Kid Food Nation content. Some traditional recipes from Mediterranean cuisines use lentil and bulgur, both of which Anda loves, so she suggested mixing recipes together and adjusting ingredients to create a tasty, healthier one.
Here is Anda’s winning recipe:
Kebeh Nayeh MAKES 4 SERVINGS
2 tablespoons (30 mL) canola or olive oil 1 onion, chopped 1 red or orange bell pepper, chopped 1 teaspoon (5 mL) each ground cumin and paprika ½ cup (125 mL) dried beluga (black) or green lentils ½ cup (125 mL) bulgur 3½ cups (875 mL) vegetable or chicken broth 2 tbsp (30 mL) chopped fresh parsley or ½ tsp (2 mL) dried 1 tbsp (15 mL) chopped fresh mint or ¼ tsp (1 mL) dried 1 tsp (5 mL) hot pepper sauce (optional) Salsa 1 tomato, chopped ½ cup (125 mL) each chopped onion ½ cup (125 mL) chopped walnuts (optional) ¼ cup (60 mL) pomegranate seeds (optional) 2 tbsp (30 mL) canola or olive oil 1 tbsp (15 mL) chopped fresh mint or ¼ tsp (1 mL) dried mint ½ tsp (2 mL) salt ¼ tsp (1 mL) each paprika and pepper
Prep time: 20 min; cook time: 40 min
1. In a deep skillet, heat oil over medium heat. Cook onion for 10 minutes or until softened and golden brown. Add pepper, cumin and paprika; stir for 2 minutes. Add lentil and bulgur; stir to coat. Add broth; bring to a simmer; reduce heat and cook for 25 minutes or until lentils and bulgur are tender. Stir in parsley, mint and hot pepper sauce, if using.
2. Salsa: Meanwhile, in a bowl, combine tomato, onion, walnuts and pomegranate, if using. Stir in oil, mint, salt, paprika and pepper; set aside.
3. Spoon lentil mixture onto plate. Serve topped with salsa.