How to Make Children Want To Eat Vegetables?

Vegetables are an important food to eat. Children must also be willing to consume these foods. However, because the taste is bland, it's hard to ask the child to consume. What can you do to make your child want to eat? According to the researchers is fairly easy; smile while eating.
Quoted by Reuters, a group of French scientists doing research on the reactions of adults and children in perceiving the image of people who were eating. The results said that the way adults with young children assess the object of people who are eating differently.
Adults assess the proportion of food through the body of the eater. If existing models in the photo has a large body, the respondents would reject if given the same food as the one in the photo. Conversely, if the slender model, respondents tend to be interested. While the kids how to judge a photo contains a person eats has a more complex reaction.
If food is in the picture and offered to children who were complicit in these respondents, such as chocolate, no matter their body size of the model, they would be willing to accept the food. If food is in the photo is not their preferred food, the size of the body of the model was influential, they will increasingly reject if the fat-bodied model.
Not only that, it was an expression of people who are taking food also affects the child's curiosity to try a food. Photos of people who eat with happy expressions and not contrived to make children interested in trying the food, body shape does not matter who eat. Conversely, photos of people who eat with the expression of disgust with the same foods will make children reluctant to try.
That is, for adults, body size eaters have influence in the sense of adults want to consume. As for the children, need of expression and the type of food they like to persuade the child willing to try certain foods, and body size factors of which he sees only a little effect.
According to Sylvie Rousset, representatives of these scientists say, the results of this research outside of their expectations, because there is no study that says an expression of others affect the children's curiosity. From these results, according to Rousset, parents can take advantage, that while eating healthy foods, try taking it with an expression of happy and liked the food.
"Although a person's eating habits are quite complex, but such studies can reveal differences in psychosocial factors that shape attitudes of children towards food and eating habits of their long-term,"said Rousset.

Have You Ever Ate Delicious Loh Mee?

Loh Mee is literally translated as “Stewed / Braised Noodles”. Whilst it is not stewed as long as say, a meat dish, nevertheless the cooking time is longer for this type of noodle compared to other types. Oh, by the way, Loh Mee is in the hokkien dialect. There are two known types of stewed noodles here in Malaysia, the other being Lam Mee. The gravy is slightly different.
Our family recipe for Loh Mee is southern-styled, meaning from Pontian, Johor. It is quite similar to the one from Ulu Yam. Lam Mee has a slightly different taste ot the gravy compared to Loh Mee. The highlight of this dish for me is the use of black vinegar which gives this noodle a slightly sour, but appetising taste. We used to have this often during Chinese New Year.

Thick yellow noodles are used for this recipe. It is not as thick as udon or even hokkien mee but definitely thicker than wan ton noodles or even mee goreng noodles. Because it is thicker and has a “tougher” texture, it requires a longer time to cook it. Hence, it is stewed in the gravy for at least 5 minutes, covered.
This is our family recipe for Loh Mee
Ingredients

• 500 grammes of thick yellow noodles
• 5 pieces of pre-soaked chinese dried mushrooms or shiitake mushrooms (sliced)
• 50 grammes of pork tenderloin (sliced thinly)
• 2 large eggs
• Choy sum / Sawi / Chinese Mustard Leaves (amount up to you, cut into 6cm lengths)
• 5 bulbs shallots (sliced thinly)
• 1 litre warm water or chicken stock or water previously used to soak mushrooms
• Potato / Corn starch (mix 1 tablespoon of potato / corn flour with 100 ml water)
• 5 tablespoons cooking oil (palm oil preferred)
• Marinade (for pork tenderloin)
• 2 teaspoons light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon corn flour

Seasoning

• 1 to 2 tablespoon dark soya sauce
• 1 tablespoon light soya sauce
• Salt and white pepper powder to taste

Method
Marinade pork tenderloin for at least 30 minutes.
Heat oil in wok and fry shallots till brown. Remove shallots and set aside. Remove oil and place in a suitable container leaving about 1 tablespoon of oil behind.
In a heated wok, add mushrooms and stir fry for 1 minute. Add pork slices and continue to stir fry till pork turns colour (add some of the oil previously used to fry shallots if wok is drying up). Add 500 ml warm water and bring to boil.
Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.
I usually chew the noodles to see if it is cooked which should be slightly soft by then. Add choy sum and stir it well. Next, break eggs over the noodles and stir it into the noodles, allowing it to break.
The noodles are to be served slightly wet, but not soaking in gravy. If it is too wet, add a little potato / corn starch to thicken the gravy.
Dish out and sprinkle fried shallots over the noodles. When serving on individual bowls, add black vinegar (to taste) to the noodles.

How to Make Onion Pinwheels in Several Methods

Kid-friendly kitchen fun
Ham rolls, or pinwheels as most people call them, are a steadfast tradition for many families. They are a quintessential dish at family reunions, holiday gatherings and other special occasions. And they are made even more special if kids are involved in the pinwheel making.
Pinwheels are simple to make and have hundreds of variations! If you haven't made them before, just grab a piece of ham and start rolling. Once you get the technique down, have fun teaching your kids how to do the same.
Basic Ham and Onion Pinwheels
Ingredients:
Rectangle shaped deli-sliced ham
Softened cream cheese-room temperature
Green onions with long stalks
Directions:
Spread the softened cream cheese on one side of a ham slice. Place one of the onions vertically at one end of the ham slice. Roll the ham slice and the onion together lengthwise. Chill the rolls in the refrigerator until the cream cheese becomes firm again. Before serving, slice the rolls crosswise into 1-inch pieces. Place on a platter with extra green onions for garnish.
Ranch Ham and Tortilla Pinwheels
Ingredients:
2 (8-ounce) packages cream cheese, softened
1 (.4-ounce) package Hidden Valley Ranch Salad Dressing Mix
2 green onions, minced
4 (12-inch) flour tortillas
1 (4-ounce) can diced green chiles or 2 fresh jalapenos, minced
1 (2.25-ounce) can sliced black olives (optional)
Directions:
Mix cream cheese, dressing mix and green onions. Spread on tortillas. Drain chiles and olives thoroughly. Sprinkle equal amounts of either or both on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours or overnight. Cut rolls crosswise into 1-inch pieces. Makes three dozen rolls.