Kids: there is just no pleasing them. Or rather, there is just no pleasing all of them at once. When you have more than one child in your life, you are bound to live in a constant state of semi-frustration, with at least one child unhappy, complaining, whining or just generally making your life difficult at all times. This is never more true when it comes to food. Unless you plan on feeding your children pizza and ice cream all the time, you will never please every single kid all at once. In the grand scheme of things, my kids aren’t even all that picky. They eat a wide variety of fruits and vegetables, and even my two and a half year old will eat salad at dinner time. Salad! You can’t say that about too many kids that age. And yet I constantly find myself in the situation where at least one kid is unhappy about the offerings at dinner. I try not to cater to these whims too much, but it can certainly be disheartening at times.
One dish that is always a kid-pleaser in our house is Turkey Tacos. Or its closely-related cousin, Turkey Nachos. But although the filling part of this dish, the ground turkey with spices, is quite healthful, the same cannot be said for the taco/nacho part. It’s a “treat” dinner that we have maybe once a month, and one that makes me breathe a sigh of relief that no kid is complaining at dinner time. Well, at least no kid is complaining about the food at dinner time!
When I was charged with coming up with a kid-friendly meal for the OnDiva California Endive campaign, I have to confess I was stumped for a little bit. I’ve managed to successfully sneak some chopped endive into the salad at dinner a number of times, and every time it went unnoticed. Score one for me! But I know that my kids are unusual in their salad eating habits, so I didn’t think it was the best way to showcase endive in a kid-friendly way. My mind kept casting about for something I knew my kids loved, a flavour so delicious, they wouldn’t be able to pass up the endive, no matter how it was served. I really don’t know why it took me so long to put two and two together, but I finally twigged to how great endive leaves would be as a much healthier vessel for getting the turkey taco filling to our mouths.
The Results: Well, as the song goes, two out of three ain’t bad. This dish was a hit with two of three kids. The third, I just couldn’t get him to go for the idea of endive as a replacement for tacos/nachos. It was close, he ate several of them before he decided he wasn’t a fan. And he’s actually the least picky of the three. But the other two happily gobbled up their endive leaves filled with taco filling, no questions asked. And my husband and I certainly liked them that way, and liked knowing that we were serving the kids something a lot healthier than the usual taco/nacho dinner. So I will take it…two out of three ain’t bad!
This is a sponsored post written by me on behalf of Discover Endive. All opinions expressed are mine.
Turkey Taco Endive Boats
1 tbsp olive oil
1/2 medium onion, minced
1/2 tsp salt
1 1/4 lb ground turkey
1 package taco seasoning (I use Trader Joe’s brand, just spices, no preservatives or MSG)
2 cups cooked black beans (optional, I included them just for my husband and kids)
2 heads California Endive
1 cup grated cheddar cheese
2 medium tomatoes, chopped
1 avocado, chopped
In a large, 12 -inch skillet, heat oil over medium heat until hot but not smoking. Add onion and salt and cook until soft and translucent, about 4 to 5 minutes.
Stir in the ground turkey and taco seasoning and cook until turkey is no longer pink, about 5 minutes. Break up any clumps with the back of a wooden spoon. Stir in black beans, if using. Cover and keep warm.
Trim the base of the endive and remove outer leaves (there is no need to wash the endive, as it is grown and harvested in sanitary conditions). Pull inner leaves apart and arrange on serving platter.
Fill each endive leaf with turkey taco mixture. Sprinkle with grated cheese, tomatoes and avocado and serve.