Chicken Pasta by Leyla and Alex Javadov

Leyla and Alex Javadov
Café 21
Cafe-21.com
619-640-2121
2736 Adams Ave., University Heights

What Top San Diego Chefs, Leyla and Alex Javadov, feed their kid:

"This rich, delicious salad is just right for school lunches. Salad with olive oil can be stored for a long time and does not deteriorate during the day."

Elmar's Favorite Chicken Pasta
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For 1 serving:
1/2 cup cooked pasta
3 tomatoes, cut in half
1/2 cucumber, sliced in half
1/2 red onion, finely chopped
Squeeze of lemon juice
1 tablespoon olive oil
Dried oregano
Pinch of salt
1/3 cup boiled or baked chicken, cut into cubes
1 tablespoon crumbled feta cheese
Three black olives

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Put the pasta, tomatoes, cucumbers and red onion in a bowl and mix well. In a separate bowl, mix lemon juice and salt until salt dissolves, then add olive oil and oregano. Add dressing to salad, along with chicken, feta and olives. Refrigerate before serving.

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Café 21 owners and chefs Leyla and Alex came to San Diego from Baku, Azerbaijan. They live with their 6-year old son Elmar.

Leyla says, “Americans are not familiar with Azerbaijani cuisine. Each of our dishes is piece of art and before enjoying its taste people admire the food. Our food is the most photographed food in San Diego.”
Elmar helps with cooking and meal preparation, though Leyla says she’d prefer that “he would help clean up after himself!”

When asked how parents can introduce new foods and help children develop an appreciation for good food, Leyla says, “If you have an answer for that, please let me know! No matter what you do, your child is going to have his own favorites. Eat healthy yourself, and sooner or later, he’ll pick it up.”

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Healthier Bolognese Sauce by Denise Pihas

Denise Pihas
Yanni’s Bistro and Cellar
YannisBistro.com
858-527-0011
12205 Scripps Poway Parkway, Poway

What Top San Diego Chef, Denise Pihas, feeds her kids:

“This is our Tuesday night pasta meal,” says Denise. “I’m not sure how it became a tradition but the kids look forward to it every Tuesday.”

Healthier Bolognese Sauce
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4 tablespoons of olive oil
1 small white onion, halved (You can chop if you’d like but my kids like the onion flavor but not the little pieces. I pull them out before serving.)
1 cup steamed pureed carrots  (make this ahead of time and freeze)
1 lb. ground turkey
¼ cup dry white wine
1 can (28 oz.) of San Marzano Tomatoes or Organic Plum       
Tomatoes, either chopped or pureed in food processor
Salt to taste
Freshly ground pepper
1 large bay leaf

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Warm the olive oil in a large sauté pan over medium heat, then add onion and carrots. Stir for about five minutes, until onion is wilted.  Add the turkey, and stir to break up the meat.  Add wine, and let it evaporate for a few minutes.

Add the tomatoes, salt, pepper and bay leaf. Cover and simmer for at least half and hour. When the sauce is ready, serve with your choice of pasta (there are a lot of good whole wheat pastas) and lightly sprinkle with cheese if desired.

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Denise grew up in New York, but her mother is from Naples, Italy, so food was very much a part of growing up. Denise met her husband Yanni when they were working in the catering department for the Ritz-Carlton hotel. Born in Athens, Greece, Yanni established Yanni’s Bistro in 2002.

“Our cuisine is a blend of Italian and Greek influence with a California twist. It’s different because you can satisfy many of your Mediterranean cravings all in one visit,” says Denise.

Son Ilias, 13, is an aspiring chef who loves to grill and sauté and create amazing dishes. Ten-year-old daughter Isabella’s favorite thing to do is chop and stir whatever’s cooking and smell its aroma.

Denise says, “Sometimes it’s hard to get kids to try new things, especially fruits and vegetables. Be creative and make it fun. A little drizzle of cheese sauce or dipping fruit in something a little sweet can help. My son loves nonfat Greek yogurt mixed with honey topped with strawberries, raspberries and walnuts. We always have the kids try the food that we make even if they think they won’t like it. Taste buds change—the key is to keep trying and some day you might be surprised.”