Jim Coleman: Sure-fire treats for kids' lunches

Q. I am looking for any back-to-school lunchbox recipes. My son, 14, and daughter, 11, are not picky eaters, but they would rather have a packed lunch than order lunch at school. We all enjoy your TV show, and I'm sure your recipes would be well received. Many thanks.

- Amy C.

A. The best way to make sure your kids devour what you've put in their lunchboxes is to tell them that whatever they do, do not under any circumstance eat what you've prepared. Instruct them to trade their lunches with someone else or simply throw them away. This will ensure that not only will they eat their lunches, but do so happily. It's the little victories that keep us going. I'm giving you a few recipes that my kids really enjoy - one is a very picky eater and one eats anything not nailed down.

HUMMUS

15-ounce can garbanzo beans (chickpeas) drained, reserving 1/3 cup liquid

Juice from 1 lemon

1/2 cup tahini (sesame seed paste)

3 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

In a food processor or blender, blend beans with lemon juice, tahini, garlic, salt and pepper. The texture of the hummus is up to you. Serve with pita crisps, or whole-wheat crackers. It is also good as a sandwich spread with smoked turkey or chicken.

TURKEY PITA WITH HUMMUS

2 pounds boneless, skinless turkey breasts

2 tablespoons lime juice

2 tablespoon olive oil, plus more for sautéing

4 cloves garlic, peeled and finely chopped

1/2 teaspoon cumin

1 teaspoon black pepper

1/8 teaspoon cayenne

4 loaves pita bread (halved)

1 red onion, sliced

1 tomato, diced

1 cucumber, thinly sliced

Hummus to taste

In a medium bowl combine the lime juice, olive oil, garlic, cumin, and black and cayenne peppers. Place the turkey in the bowl, turn to coat, and allow to marinate at least two hours. Remove turkey from marinade and cut into 1/2-inch thick slices.

Pour 3-4 tablespoons of olive oil in a medium frying pan. Heat to medium high and add turkey. Cook turkey for about 8 minutes, stirring occasionally for even cooking. In a medium bowl, combine the turkey with veggies. Add hummus to taste and stuff pita halves with the mixture.

Makes 8 stuffed pita halves.

WALNUT 'CRISPY' COOKIES

1/2 cup butter, soft

3/4 cup light brown sugar, firmly packed

2 eggs

1 ounce dark chocolate, melted

1 1/4 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped toasted walnuts

2 tablespoons granulated sugar mixed with 2 teaspoons

cinnamon

Cream together the butter and brown sugar, then add in the eggs and thoroughly combine. Allow melted chocolate to cool somewhat, then beat it into the butter mixture. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix well. Chill dough until firm. Shape dough into 1-inch balls. Mix the chopped toasted walnuts with the cinnamon-sugar in a shallow bowl. Coat the balls in the mixture and place on lightly greased cookie sheets about 2 inches apart. Bake cookies in a preheated 375-degree oven for 12 to 15 minutes.

Makes about 30 cookies.

To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350-degree oven, stirring occasionally, for 10 to 15 minutes.

Q. Hey, chef, oh ye of great knowledge! I've been enjoying "steamers" for years, so of course I know what a steamed clam is. But I was at a restaurant recently and the menu boasted "whole-bellied" New England clams. What the heck is a whole-bellied clam?

- Eileen C.

A. The fact that you claim I have great knowledge of anything makes me think you've been parked on a barstool way too long - but I feel honored by the distinction. I'll admit that we have some ridiculous terms in the restaurant community that find their way onto menus - like "Wok Charred," "Lightly Oven Braised," and (one of my favorites) "Buttered, Poached, and Basted." Now we have your menu that ballyhoos Whole-bellied Clams - from New England, no less. This colorful description not only helps restaurants charge a little more, it actually tells you exactly what you are getting. Whole-bellied clams are just what they sound like - the whole clam. It is a term usually reserved for clams that are fried. If you order clam strips, you are not getting the whole body, or belly, of the clam. When you taste fried whole-bellied clams, you should notice the difference in their flavor and moistness. Now that you are armed with this knowledge, you can bravely order clams from any menu. *

Chef Jim Coleman, corporate chef at Normandy Farm and Blue Bell Country Club, is the author of three cookbooks and hosts two nationally syndicated shows: "A Chef's Table," noon Saturdays on WHYY (91-FM); and "Flavors of America," 1 p.m. Saturdays on Channel 12, and 4:30 p.m. weekdays on CN8. He and his wife, writer Candace Hagan, will answer questions.

E-mail ChefColeman@aol.com.