The basic tenant of The Gastrokid Cookbook is essentially to provide you with a repertoire of sophisticated, nourishing and kid-friendly recipes that are substantial enough for adults while still being appealing to children. It's certainly much less tantrum inducing if you whip up an alternate meal for your child at dinner time if you've decided to enjoy a nice Bolognese that evening, but Yeomans and Garvey are here to encourage you not to. Their delicious array of recipes from Citrus-Cured Chicken Breast to Mod Mediterranean Braised Beef Brisket are sure to please everyone who sits down at your dining room table whether they are three, thirty-three, or one-hundred and three.
While entrees like Orange and Ginger Soy Pork Ribs might sound impossibly time consuming and difficult you'll be shocked to learn that the entire recipe consists of only nine ingredients and the instructions are presented in barely more than two succinct paragraphs. This is exactly how each recipe is laid out. Yeomans and Garvey know that you don't have time to peruse a three-page cooking tome when you have a baby, a toddler, and a dog all swarming at your feet.
After looking through the cookbook I decided that I had to try their Roasted Chickpea Bruschetta. It was beyond simple and really only involved opening two cans of super healthy chickpeas, the pitting of a few olives, a quick chop, slice, and a drizzle of oil. I'm just in love with this simple savory dish and I thoroughly enjoyed the salty combination of olives, tangy vinegar, and garlic. They all melded perfectly with the delicately roasted chickpeas and were an excellent topping for freshly toasted baguette slices. And as per the author's observation in the text, kids will undoubtedly enjoy frolicking after the little round beans as they inevitably tumble from their bread slices. My cats had quite the field day with runaway chickpeas last night. In addition I fully intend to use the leftovers as a topping for salad tonight.
