Cookbook Giveaway: The Gastrokid Cookbook

by Sarah Henry on October 29, 2009 · 17 comments

in food book giveaways,food books,kids & food

This month’s book giveaway, The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-Food World, comes to us from two dedicated foodie fathers who are determined to keep things interesting in the kitchen after children enter the dining picture.

Hugh Garvey, features editor at Bon Appetit, and Matthew Yeomans, who writes about eating for a slew of major magazines, have kids who eat blue cheese, grilled octopus, bibimbap, and anchovy-stuffed olives.

But don’t let that scare you away, Garvey’s son is a choosy chowhound and the recipes in these pages are simple, wholesome fare you could imagine getting on the table after a day’s work. Check out this Chicago Tribune review for more details.

I can vouch for Roasted Chickpea Bruschetta, Ravioli with Brown Butter, Sage & Parmesan, Green Beans & Cherry Tomatoes, and Violet’s Crumble. And the line notes will put you at ease, like this one accompanying the Parsley and Pine Nut Pasta Sauce recipe: “Here’s a quick sauce that came, as many of our recipes do, from necessity and an understocked pantry.” Can you relate?

The book includes 10 rules for reclaiming the family dinner table, including this one: Never call a kid a picky eater. If I had a quibble, it’s the name of the book that’s a tad off-putting to me, but that may be cultural. The dads coined the expression, which also graces their Web site, as a way to describe a child with gastronomy (the study of food) awareness, who is sometimes the offspring of foodie parents.

Where I grew up, “gastro” describes a stomach ailment (short for gastroenteritis), so a Gastrokid sounds to me like a child who has diarrhea. Sorry, guys, I don’t think I’m alone in this association.

But that’s a minor point. To win a copy of this otherwise appealing book submit your favorite, quick, easy-to-prepare, kid-approved, adult-friendly, delicious dinner dish by 10 p.m. PST on Thursday November 5 and I’ll choose an inspiring example as the prize winner. So start sifting through your best recipes.

Update: Thanks to all for sharing their go-to recipes for simple, satisfying suppers. Some great suggestions to add to your repertoire. The copy of Gastrokid goes to Cee for her Chickpea Curry (scroll the comment section for details), which sounds like a one-pot wonder. Cee: Send me your contact details and I’ll ship the book off to you.

Thanks to everyone for entering this contest and check back later this month to win a copy of the beautiful new cookbook My Nepenthe.

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{ 17 comments… read them below or add one }

Emil Croskey October 29, 2009 at 6:58 pm

My kids love mac and cheese so I cook the brown elbow mac with artificial cheese. Not bad actually.


Cee October 29, 2009 at 7:53 pm

My favorite ‘pantry dump’ recipe that my toddler loves is chickpea curry. She’s not into rice or couscous with the dish, but will eat the curry itself. It generally involves tossing the following ingredients in a pot, and simmering until you’re satisfied with the taste and consistency:

2 large baking potatoes, peeled, diced and cooked until just tender
1 large can of diced fire-roasted tomatoes with juice
1 can of chickpeas, rinsed and drained
1 can of unsweetened coconut milk
1 bag of frozen spinach (10-16 oz) or several handfuls of fresh spinach added at last minute and cooked until just wilted
1.5 – 2 tsp good curry powder, or as much to taste
Salt to taste if needed, but I generally leave it out

I usually let this cook down a good bit, and also have naan on hand for my ravenous husband and toddler. This has a very creamy flavor with a slight hint of spice. Heartily approved by my 16-month-old!


Cindy October 30, 2009 at 6:11 am

My 6 year old would eat Taco Salad for dinner every night if I let her. We set up a fix-you-own salad bar on the kitchen counter.

Tortilla chips, crushed slightly
Tomatoes, chopped
Black beans, drained and warmed
Monterey Jack cheese, coarsely grated
Good Seasons Garlic & Cheese Dressing (or other cheese-based or avocado-based dressing)

Assemble in the order listed above. Serve. My husband likes to add salsa and chopped purple onions.


Jason October 30, 2009 at 2:00 pm

Slow cooker sloppy joes are super simple and everyone loves them. Nothing too fancy.


christopher h October 30, 2009 at 6:47 pm

mini pizzas made on English muffins


Susan C October 30, 2009 at 6:52 pm

My grandchildren love any type of pasta topped with a little olive oil, grated cheese and black pepper-I love it too!


Tonya Froemel October 30, 2009 at 7:52 pm

Tortilla Casserole

Brown 1lb ground beef. Add taco seasoning. Grease a 13×9 pan and line with tortillas. Cover tortillas with refried beans. Top with taco meat. Sprinkle on cheddar cheese and 1 can green chilies. Cover with another layer of tortillas, beans and more cheese. Bake @350 until hot and bubbly.


Jill L November 1, 2009 at 10:08 am

Very simple cheese quesadillas. I spray the pan with Pam and sprinkle the tortilla with cheese and place another on top. Sometimes we have salsa, refried beans and corn, mix it up ahead of time, and then spread the mix on the tortilla.


Erma H November 4, 2009 at 1:35 pm

Mine are mini pizzas on bagels, made with pizza sauce, mozzarella cheese and pepperoni.


Ed Nemmers November 4, 2009 at 3:58 pm

Caesar salad (with chicken) in parfait cups! Seriously.


Heather Burgess November 4, 2009 at 6:57 pm

Chicken and bows is a big hit in our house.


reeva November 5, 2009 at 1:01 pm

spaghetti casserole is devoured in this crib!

i love your blog title!


Talitha Lee November 5, 2009 at 1:30 pm

My kids love Chicken Asparagus:

1 lb. chicken, cubed
1 stick margarine
1 can cream of chicken soup
1 8oz cup of plain yogurt
2 bunches of green onions chopped
1 bunch of asparagus
4 cups of white rice

melt margarine and add the chicken and green onions. cook until the chicken is done.
add the cream of chicken soup and yogurt until blended. simmer entire pan for 20 minutes.
cook rice according to directions.
steam the asparagus til done.
spoon rice onto plate, add chicken mixture and asparagus and you’re all done!


Mya Brooks November 5, 2009 at 8:55 pm

I cook a lot of crock pot meals…. anything goes here…


Chrysa November 5, 2009 at 10:31 pm

We do a veggie quesadilla by dicing a mixture of veggies (red and green peppers, broccoli, tomatoes – whatever is handy) putting them on a whole wheat tortilla, sprinkling with cheese and then heating on each side. Simple, delicious and healthy!


Heather C November 5, 2009 at 10:58 pm

Already steamed shrimp ‘cooked’ in orange juice and lime juice for a couple of hours, then mixed with avocados, red bell peppers and onions. Love it!


Janet November 5, 2009 at 10:58 pm

baked potato with chili and nacho cheese dumped on top:)


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