Lessons learned

Everyday Kitchen -

The morning air is crisper now, and the evenings shorter, but the surest sign of fall's approach is the keening of parents. Yes, they will be collectively delighted to have their wee bundles of energy confined to orderly rows of desks behind the closed doors of classrooms.

But the lunch whine has just begun.

Starting about a week ago, no conversation ended without at least one lunch lament. I don't have that worry, but listening to the complaining motivates me to help my fellow humans with this enormous problem.

My first suggestion is to ask your children what they want. After the first half a dozen "I dunno's," they might just answer if you press them. Make the choices simple, of course. "Which sandwich would you prefer, tuna or ham? Would you like grapes or an apple tomorrow?"

Unless your kid is too cool to carry a thermos, I think leftovers are a fabulous solution. Get them to open that bottle of fragrant, spicy chili, top with grated cheddar and dip deeply with corn chips. The looks on the other kids' faces will do the rest.

Spaghetti, goulash, corn beef hash, or a nice chicken stew are all delicious solutions. Add a buttered roll or slice of bread and lunch is a done deal. How about hot stuff to put on that roll? Meatballs or sausages and peppers to make an Italian sub will elicit drool from everyone within olfactory range.

If the hot lunch thing is out of the question for your cool teenager, and you can't afford to buy takeout every day, I have a few suggestions. It's getting harder every year to come up with novel school lunches, but I will keep trying as long as you keep crying.

Chocolaty Nutty Fruity Granola

A bag of homemade granola with any fruit or vegetable on the side and a container of milk can't be bad for you, can it? The deep chocolate flavour in this crunchy mixture will suppress any complaints. Halve or double this recipe to make the right amount, but it keeps well and is absolutely fabulous with yogurt for breakfast, too, so I'd make lots if I were you. Add a small handful of Smarties to the container for an added treat.

2-1/2 cups old-fashioned large-cut rolled oats

3/4 cup slivered almonds or mixed nuts (be aware of allergy alerts at school, though)

1/2 cup unsweetened shredded coconut

1/2 cup orange-flavoured dried cranberries

2 tbsp. cocoa

1/2 cup firmly packed brown sugar

1/2 cup applesauce

1 tbsp. vegetable oil

1/2 tsp. each salt and ground cinnamon

pinch each allspice and freshly grated nutmeg

Stir together rolled oats, nuts, coconut, cranberries and cocoa until well mixed. Whisk together brown sugar, applesauce, vegetable oil, salt and spices and spoon over oat mixture until evenly coated. Spread in a single layer on a greased or parchment paper-lined baking sheet and bake, stirring occasionally, at 300 F for 45 minutes or until dried out and crispy. Allow to cool completely on the baking sheet, then store in an air-tight container.

Baloney Bagels

This updated sandwich idea is fun and delicious. It's also great as a dip with crackers or on celery. Use a hearty bread if you prefer, but the bagel makes for a perfect combination. The old frozen juice box trick or an ice pack will keep it safe in a locker until lunch time. If your teenager has access to a microwave this is really good warmed up; even better in a toaster oven. This recipe makes enough for six sandwiches but keeps for three or four days. Substitute pepperoni and mozzarella or smoked meat and Swiss for terrific twists.

4 slices bologna, coarsely chopped

1/4 cup chopped onion

1/2 cup shredded sharp cheddar cheese

1/4 cup mayonnaise or salad dressing

2 tbsp. sweet pickle relish

1 tsp. Dijon or hot grainy mustard

large pinch freshly ground black pepper

Pulse bologna and onion in a food processor until uniformly and finely chopped but not pureed. Stir in cheese, mayonnaise, relish, mustard, and pepper and spread on split bagels.

Pita Stuffings

Fillings soaking into already limp and soggy bread make for a vile lunch. So why not get your kids to make their sandwiches at lunch time? Sliced bread is a bit of a pain to manage but pita pockets with a container of filling? The perfect solution. Whole-wheat pitas are a good option because they aren't very different from the white ones. You also get the choice of rolling them around centres or opening them up like pockets. Finally, the only thing you have to keep cold or hot is the filling - manageable, don't you think? Each of these recipes makes enough for six pitas, give or take. Of course, they make fabulous salads, as well, for the more sophisticated school lunch customers.

Classic Italian Tuna and Beans

1 cup cherry tomatoes, quartered

2 cans tuna packed in water, well drained

1 small can white beans, rinsed and well drained

1/4 cup minced red onion

1 tbsp. each mayonnaise, lemon juice and olive oil

pinch each salt and pepper

Squeeze the liquid and seeds out of the tomatoes and combine with remaining ingredients. Chill. If you think your kids won't eat this, tell them it will make them toot in math class.

Easy Taco Middles

1 lb. lean ground beef

1 small onion, finely diced

2 cloves garlic, minced

2 tsp. hot chili powder

1 cup tomato or pasta sauce

1/2 tsp. each salt and pepper

Brown beef together with onion and cook until any liquid in the pan has evaporated. Add garlic and chili powder and cook a few minutes. Add tomato sauce, salt and pepper and simmer, covered, 15 minutes. Send the hot filling in a thermos, but it's also good cold. Pack grated cheese and shredded lettuce for added oomph.

Curried Chicken

1-1/2 cups chopped cooked chicken - canned chicken chunks, drained, work fine

1/2 cup mayonnaise or salad dressing

1/4 cup each diced chopped apple and chopped celery

1 green onion, chopped

2 tbsp. raisins

1/2 tsp. hot curry powder

pinch each salt and pepper

Combine all ingredients and chill.

Cynthia Stone is a writer, editor and teacher in St. John's. Questions may be sent to her c/o The Telegram, P.O. Box 5970, St. John's, NL, A1C 5X7.