We asked chef moms what sort of lunch they will send their kids off to school with this year. Students may still be in cohorts and not sharing with their classmates so it’s going to have to be good. No dads? It’s our experience that it’s usually the moms who make lunch, not always of course, but many do. These moms cook or run restaurants for a living and they get it done at home too.
“Yes, I can definitely share what I put in my children’s lunch box—$5 for chips and candy from the Circle K and a cell phone so they can Uber home,” says chef Carla Alexander, RGE RD.
“Totally kidding! This summer, my children got excited by anything on a skewer. I use wooden chop sticks, to avoid anything sharp and pointy. If it’s colourful and tasty, my little ones can’t wait to eat it. Vegetables with home-made ranch; fruit; beef jerky, cheddar, tomato, pea pods and apple slices; meat balls with cubed mozzarella and penne. I’m sure most parents feel the same way as I do. If I can find more fun and exciting ways to romance vegetables for my children and they are eating healthy, flavourful ingredients, it feels like a parenting win.”
“My boys, in grades 2 and 5, like variety,” says Stephanie Moore, owner, Three Vikings Pub.
“It’s my thing—I wake up and make their lunch. I still send notes (not every time). I want them to be excited about healthy home-made stuff and a fun treat. They will eat leftovers, like spaghetti and meat sauce, but you have to wait a day or two. I usually include two or three sliced fruits, some sliced veg, a granola bar or cookie, or a snack bag with popcorn. I send lunch with an ice pack—my kids want their cheese or pepperoni sticks fridge temperature. And water with ice, so it stays cold. But be careful how you pack the lunch box. My kids told me—don’t put the ice pack right beside the sandwich, as it gets soggy.I highly recommend investing in a thermos. My kids like soup, pasta, stews, rice dishes, red beans and rice and they like it hot. Warm up the dish first, then heat the thermos with hot water.”
“We want to feed our kids healthy and also with simplicity,” says chef Doreen Prei, Prairie Catering at the AGA. “Something they can pick-up easily and enjoy. Parents ask me what I do for my own children (11, 7). I suggest keep it simple and nutritious. A quiche is a great foundation of protein and can be eaten at room temperature. You can put all your kids’ favourite ingredients in there and it is also easy to freeze.
“Spanakopita is also great, you can add sautéed kale, swiss chard, spinach and finish this lovely combination with some fresh mint, lemon, sautéed onions, pumpkin seeds and crumbled feta. Simply fill it into filo pastry and cover it with more filo and bake for not more than 20 minutes at 400ºF. You can pack a little lemon yogurt dip along with it.
“Sushi is also great to pack into a lunch box. I would make it with their beloved vegetables such as cucumbers, cooked squash or avocado. If your child likes tuna you can make a cream cheese tuna roll with green onions and avocado. Summer rolls are also nice. If you have left over grilled chicken, simply boil some rice noodles, add vegetables and sprouts and make these rolls with your kids—nice with a simple soy mayonnaise and a little sriracha.”
School Lunch Quesadillas Maki-style
” You can put pretty much anything in a quesadilla, says Carla Alexander. Later on in the year, I’ll add butternut squash puree and sliced chicken.”
Dice ¼ cup onion, and ¼ cup bell peppers and place in sauté pan with 2 tablespoons canola oil. Sauté until vegetable are al dente (not soft).
Dice basil and 3 cherry tomatoes and set aside.
Grate ½ cup cheddar and set aside.
Thin slice 1 cup ham.
Use one large flour tortilla and place thin sliced ham with 1 tablespoon of your choice of barbecue sauce. Then the cheese, followed by cooked onions and peppers in the tortilla. Roll flour tortilla as if you’re rolling a burrito, folding in the ends in the process. Put 2 tablespoons canola oil in a pan on medium heat and add the rolls. Adjust the rolls until the cheese has melted and all sides are golden brown.
Place on cutting board to cool. Slice small maki rounds with a sharp knife. Garnish with fresh cherry tomatoes and basil leaves. Allow rounds to cool before placing inside lunch kit container. Pack with fruit skewers.
Pickanock Stew
“This is our family’s version of Irish Stew that we have all called Pickanock Stew for as long as I can remember. My Dad’s family are of Irish descent and settled in Quebec’s Gatineau Valley in a little village called Pickanock. My Granny made it for my Dad and his sisters, she made it for me and my brothers and I am ecstatic that my boys enjoy it as much as I did when I was a kid. It is the perfect way to feed them a hot and hearty meal at school on a chilly day. Pro tip: don’t forget to send a spoon. This recipe feeds my family of four for dinner with enough left over to send two portions for lunch and freeze two additional portions for up to three months.” –Stephanie Moore
| 2 T | olive oil |
| 1½ c | chopped yellow onion |
| ½ c | chopped celery |
| 4 cloves | garlic, minced |
| 1 lb | ground beef |
| 1 t | kosher salt |
| 1 t | freshly ground pepper |
| 1½ lbs | beef chuck or shank, cut into ¾-inch cubes |
| 4 c | unsalted chicken stock |
| 4 c | unsalted beef stock |
| 2 | bay leaves |
| 2 c | sliced carrot |
| 2 c | sliced parsnip |
| 2½ c | cubed rutabaga, cut into ¾-inch pieces |
| 3 c | cubed red or yellow skinned potato, cut into ¾-inch pieces |
| 3 T | chopped fresh parsley |
| salt and pepper to taste |
Heat olive oil over medium in a large pot with lid. I usually use a stockpot because there is plenty of room to cook everything in one pot, but any large pot with a lid will do fine. Add onion and celery, sauté for 5 to 7 minutes until onion is starting to soften. Add garlic and cook for 1 minute. Add ground beef, salt and pepper. Increase heat to medium-high. Cook for about 8 minutes, stirring frequently, until ground beef is starting to brown.
Add beef cubes, chicken stock, beef stock and bay leaves. You can use all beef or all chicken stock but I always seem to have a bit of both at home so I usually use both. Bring to a boil. Reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
Add carrot, parsnip, rutabaga and potato. I like to keep the skin on the potato for a bit of added colour and fibre but you can peel it if you prefer. Give it a good stir and bring to a boil. Reduce heat to low. Cover and simmer for about ½ hour until beef and veggies are tender. Stir in the parsley, add salt and pepper to taste.
Serve with a loaf of crusty bread and butter.
Cindy’s Mum’s Beef Barley Soup
“My kids ask for my mum’s beef barley soup, not mine, my mum’s,” says Cindy Lazarenko, On Our Table. “It’s a simple, old fashioned recipe, a list of ingredients, very little method. Always heat up the thermos first.”
1c chopped onion
| 1c | chopped celery |
| 1 c | chopped carrot |
| 2 T | butter |
| 2 c | beef steak |
| 2 c | water |
| 6 c | beef broth |
| 1 can | tomatoes or juice |
| 1 c | pearl barley |
| 1 t | salt |
| 2 t | pepper |
Cook veg until tender in butter, add beef. Then add liquids. Boil approximately 1 hour. Or slow cooker. Add potatoes at the end.