You perform the ritual on your family's favorite Sunday mornings to unanimous approval: flip, fry, and serve. So why not bust out the same strategy and spatula for dinner? These recipes take the easy technique and apply it to the good stuff you want the kids to eat, like beans, fish, and vegetables. And each one cooks up in your children's favorite form—crisp, round, and served straight from the pan.
Arepas
Serves 6 | 25 minutes total time
Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.
- 2 cups precooked masarepa cornmeal
- 1 teaspoon salt
- 2 cups hot chicken broth or water
- 1/2 cup canned black or pinto beans, drained
- 1/2 cup shredded cheese (Jack, cheddar, mozzarella, or a combination)
- Combine the cornmeal and salt in a bowl.
- Add the broth (or water). Mix until a dough with no lumps forms.
- When it's cool enough to touch, use your hands to divide it into 8 pieces. Cover them with a damp towel.
- Heat a lightly greased large griddle. Dip your hands in cold water (to prevent sticking) and roll each dough piece into a ball. Using your fingers, make an indentation in the center of each.
- Push a teaspoon each of beans and cheese into each ball. Pinch the dough around the filling to enclose it.
- Flatten each ball to 1 inch thick between your palms.
- Cook them on the griddle until crisp, about 3 minutes a side.
TIP: Tell first-time arepa eaters that a "surprise" awaits them inside the cake.
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