When it comes to family cooking, there’s a key distinction between cooking with kids and cooking for kids, says Che Fico chef and single dad David Nayfeld in his forthcoming cookbook, “Dad, What’s for Dinner” (Knopf, $35).
This recipe is easy and nutritious, and it provides a great opportunity to help a kid become more familiar with the wonders of the spice cabinet. “Dukkah — which comes from the Arabic word ‘to pound’ — is an easy-to-make spice mix traditionally made with nuts, often hazelnuts, and a variety of herbs. Some families use mint, others sesame, za’atar, marjoram and cumin. I keep it simple with coriander and fennel, though feel free to experiment yourself,” he writes.
“I find the condiment is a nice way to adultify kids’ snacks — and ever so gently expand their palates.”
Chef David Nayfeld and his daughter, Helena, prepare a yogurt parfait together. (Courtesy Eric Wolfinger)
Protein Packed Yogurt Parfait with Dukkah
Serves 1
INGREDIENTS
3/4 cup plain whole-milk Greek yogurt
1/2 scoop (15g) protein powder
1 to 2 tablespoons milk (optional)
1/3 cup granola
1/2 cup fresh berries
1/2 banana, sliced
1½ teaspoons honey, preferably local
1 teaspoon dukkah (recipe follows)
DIRECTIONS
In a bowl, stir together the yogurt and protein powder until well blended. If it looks too thick, add some milk. Add the granola, fruit, honey and dukkah on top. Serve immediately.
Dukkah
Makes 1½ cups
INGREDIENTS
1/4 cup pistachios
1/4 cup blanched almonds
1/4 cup hazelnuts
1/4 cup walnuts
1/4 cup sunflower seeds
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1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon coarse sea salt
DIRECTIONS: Preheat the oven to 325 degrees. In a bowl, stir together the nuts and the seeds. Spread evenly on a sheet pan and toast in the oven for 20 minutes. Remove and let cool completely. Once cooled, place in a food processor and pulse. Add the salt and pulse again quickly.
— Courtesy David Nayfeld, “Dad, What’s for Dinner? Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep your Kids Well Fed” (Knopf, $35)
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