3 Simple Recipes for Kids to Become “Chefs” on Mother’s Day

May 2020 – Mother’s Day is coming up on the 10th, and on this special date, a great gift idea is to take over the kitchen and get hands-on.

To help with this culinary mission, Marília Zagato, nutritionist for the Umami Committee, selected three very easy and delicious recipes to surprise everyone at the traditional Sunday lunch: spinach risotto, spaghetti with tomato sauce, and whole-wheat penne “alla puttanesca.”

The specialist notes that no matter how simple the dish, making lunch on this day will make any mom proud. “The secret of these three dishes is the ingredients that provide the umami taste, such as spinach, tomato, and button mushrooms. Like other types of mushrooms, button mushrooms add elegance to the dish, making the menu even more umami,” Marília concludes, referring to the fifth basic taste of the human palate, discovered in 1908 by scientist Kikunae Ikeda.

Check out the recipes:

SPINACH RISOTTO

Ingredients

• 1 piece kombu seaweed (10 cm / 4 in)
• 1 liter water
• ½ tsp salt
• 3 tbsp unsalted butter
• Leaves and tender stems from 1 bunch spinach
• 1 small onion, chopped (100 g)
• ½ cup carnaroli or arborio rice
• 3 tbsp dry white wine
• 100 g queijo de coalho (firm fresh cheese), diced

Directions

1. In a large pot, add the kombu, water, and salt; bring to a simmer over low heat with the lid partially on. Remove from heat, rest 10 minutes, discard the kombu, and set the broth aside.
2. In a large skillet, melt 1½ tbsp butter over high heat. Add the spinach and sauté until wilted. Remove from heat and reserve.
3. In a medium saucepan, melt the remaining butter over high heat. Add the onion and sauté for 2 minutes, until starting to brown. Add the rice and stir to coat well with butter.
4. Add the wine and then the reserved kombu broth gradually, stirring constantly until the rice is al dente. Stir in the reserved sautéed spinach and the cheese. Mix gently, remove from heat, and serve immediately.

Yield: 4 servings
Prep time: 30 minutes

SPAGHETTI WITH TOMATO SAUCE

Ingredients

• 1 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 3 small ripe tomatoes, peeled, seeded, and diced (390 g)
• ½ tsp salt
• 100 g durum-wheat spaghetti, cooked al dente

Directions

1. In a saucepan, heat the olive oil over high heat. Add the garlic and sauté quickly until golden.
2. Add the tomato and cook over low heat, covered, for 30 minutes, stirring occasionally, until the sauce thickens.
3. Add the salt, mix well, and remove from heat.
4. Spoon over the pasta and serve immediately.

Tip: If needed, add a little water to the sauce.

Yield: 2 servings
Prep time: 40 minutes

WHOLE-WHEAT PENNE “ALLA PUTTANESCA”

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 can sardines, in pieces
• 1 can tuna, drained
• 2 tbsp capers, rinsed (25 g)
• 1 tbsp pitted black olives, sliced
• 2 tbsp button mushrooms, sliced (30 g)
• 2 cups tomato purée (400 ml)
• ½ tsp salt
• 2 tbsp chopped basil
• 250 g whole-wheat penne, cooked al dente

Directions

1. In a medium saucepan, heat the olive oil over high heat and sauté the garlic for 1 minute, until golden.
2. Add sardines, tuna, capers, olives, and mushrooms; mix well.
3. Stir in the tomato purée and salt; cook over low heat, covered, for 5 minutes.
4. Add the basil, mix, and remove from heat.
5. Toss with the pasta and serve immediately.

Yield: 4 servings
Prep time: 30 minutes

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.