Think fast when kids want fast food

By Heidi Godman, Executive Editor, Harvard Health Letter

An army of nutrition specialists is continually reminding America that almost all sustenance is dangerous for health. wever they’re not around to back you up once your kids or grandchildren unleash powerful anipulation with their cuteness to make a stop at a fast-food chain....

To read the article go here: http://www.health.harvard.edu/blog/think-fast-when-kids-want-fast-food-201301315846

Mushroom Polenta Flatbreads

The gluten free and healthier alternative to Pizza! 

Yields: 3
portions

Prep & cooking time: 65 min


Ingredients:

For the polenta dough

  • 100 g polenta
  • 400 ml vegetable stock
  • 20 gram grated parmesan cheese
  • 10 gram butter

For the topping

  • 300 g mushrooms
  • 4-5 table spoons sour cream
  • 1 hand full of herbs (recommend rosemary)
  • 1 hand full of rocket OR ½ zucchini (grated)
  • ½ medium sized onion
  • Salt & pepper

Directions:

 To make the polenta dough, bring the stock to boil and stir in the polenta. Let it cook for around 8-10 minutes and take it off the heat once all liquids are absorbed (you may need to whisk continuously). Stir in the butter and the cheese and let it cool down for few minutes. Press this dough in 3 small thin squares on a non-sticky baking tray and bake in the 180 degree C pre heated oven for 30 minutes. You may need to pinch some small holes in the dough, so that the air escapes.

Note: Hong Kong’s’ ovens vary in heat and the crispiness of the flats may vary significantly. Bake it a bit longer, if you’re not happy with the consistency, 

In the meantime: drizzle 1 tablespoon of oil in a medium sized pan and set it on medium heat. Once the pan is hot, fry the chopped onions for 3 minutes until gold brown. Further add and fry the washed and chopped mushrooms for 5-6 minutes. If you use the zucchini instead of the rocket, please also add the zucchini bits to the mix and fry for 3-4 minutes alongside the mushrooms.

Assemble your flatbreads: taking the tray with the polenta squares out of the oven, add all ingredients including the herbs as well as the sour cream (sour cream best to be added first). Keep the heat in the oven consistent at 180 degree C and bake for another 10 minutes.

Take the flats out of the oven and sprinkle with rocket. Enjoy!

Nutrition Nation TIP: if you like to have a non-vegetarian version of this dish, chicken will be a great addition.