OK, moms, you asked for it and we got it! We’ve had a rash of requests to post Kids Eat Free specials for Northwest Arkansas families at local restaurants. So we compiled a list of the ones we know about, but we’d like to hear from you!

If it’s not on our list, please tell us about your favorite Kids Eat Free restaurants around town. We’d also like to hear about those places that offer “kids eat almost-free” meals (as in super cheap).  Click the big orange “comment” button at the bottom of this post and fire away if we missed a good deal.

We’ll be posting this list for future reference under “Mealtime Mama” in our categories. That way you’ll be able to stop by for reminders when you just have to go out to eat on a certain night — or to send NWA newcomers to our page so they can be in the know.

A word of caution, though: The hours/times of the following Kids Eat Free restaurants could change, so make sure to check with them first. We’ve linked to each restaurant so you can double-check. Also, keep in mind that these offers are typically contingent upon an adult meal purchase.

So, at your request, here’s a list of Where Kids Eat Free!

Every day:

The Catfish Hole, Fayetteville (kids under 5)

Gullett’s Gourmet, Fayetteville, all day for kids under 12

Grub’s Bar & Grille, Fayetteville, all day for kids under 12

O’Charley’s, Rogers, all day

Ron’s Hamburgers & Chili, Lowell, 4 to 8 p.m.

Backwoods Barn, Goshen (5 and under eat free, ages 6 to 11 half price)

The Mad Pizza Co., Rogers, all day (4 and under)

Mondays:

Monday-Wednesday, Flying Burrito, all day

Colton’s Steak House & Grill, Rogers location only, all day

Tuesdays:

Monday-Wednesday, Flying Burrito, all day

AQ Chicken, Tues/Thurs. nights, Fayetteville, Springdale

Denny’s, Springdale, Fayetteville, Bentonville, 4 - 10 p.m.

The Venesian Inn, Tontitown, 5 - 9 p.m.

Firehouse Subs, Fayetteville, both locations, after 4 p.m.

Wednesdays:

Monday-Wednesday, Flying Burrito, all day

Noodles Italian Kitchen, Fayetteville, after 4 p.m.

Firehouse Subs, Bentonville, after 4 p.m. 

Thursdays:

AQ Chicken, Tues/Thurs. nights, Fayetteville, Springdale

Jose’s Southwest Grille, Springdale location, all day

Saturdays:

Texas Land & Cattle Steak House, Rogers, 11 a.m. to 4 p.m.

Denny’s, Springdale, Fayetteville, Bentonville, 4 - 10 p.m.

Sundays:

Jose’s, Fayetteville, Springdale, all day

Boston’s Restaurant & Sports Bar, all day

Inexpensive kids meals:

Backyard Burgers, 99-cent kids meals (up to 2) w/adult combo purchase, after 4 p.m.

Penguin Ed’s Bar-B-Q, 99-cent kids meals, Tuesdays

Sassy’s Red House BBQ, kids 12 and under one kid meal for 99 cents with each adult meal purchased (Regularly $3.99)

This series of recipes is from a local dad to two (well, #2 is due in a few weeks), Peter Horton. To give you a little of Peter’s philosophy on cooking, let’s just start with the fact that he doesn’t understand people who don’t like to cook.

To put it another way, he doesn’t understand why people don’t need to cook. For Peter, it’s essential.

“This is rejuvenation of the soul,� he explained. “It’s so much fun and there’s a deep satisfaction in eating something made by your own two hands.

“For me, food is more than just something necessary for the body. I think it’s necessary for the soul. Necessary for my soul, at least.�

Enjoy his soulful recipes:

Chicken Curry

4 chicken breast tenders, cut into 1 to 2 inch cubes.

1 onion, finely diced

4 tablespoons olive oil

1 small tomato, diced

2 cups water or chicken broth

2 cups plain yogurt

2 tablespoons garlic/ginger paste

2 tablespoons curry powder (I use Penzeys Maharajah curry powder, it’s my favorite. *Click here or on the curry wheel picture above to go to the Penzeys website.)

1 tablespoon garam masala (it’s an Indian spice mixture, mostly coriander, cumin, cinnamon, black pepper and dried chiles)

3 tablespoons diced or ground almonds (for thickening the sauce)

Whole spices:

1 cinnamon stick

1 teaspoon cloves

1 teaspoon whole cardamom pods

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

1/2 teaspoon peppercorns

1/2 teaspoon ajowain seeds (it’s a kind of hard to find spice, but Penzeys carries it.  It has an almost thyme-like pungency)

1 or 2 dried whole red chiles (or more if you like it hotter)

 Step 1:  Toast your curry powder and garam masala in your pan on a low to medium heat for 1 to 2 minutes.  Put aside and let it rest. Don’t let it burn. The toasting process kind of ‘wakes up’ the aromas and flavors.

Step 2:  Pour in your oil and fry your whole spices on a medium to high heat. Some of the seeds may pop.  That’s ok. Don’t be afraid.

Step 3: After you’ve fried your whole spices for 2 or 3 minutes, add your onions first, then your tomatoes.  Fry for a few minutes, until the onions begin to turn translucent.

 Step 4. Add your diced chicken and about half of your toasted curry powder/garam masala mixture and the garlic/ginger paste.  Stir and let it cook until the chicken begins to brown.

 Step 5. Add the remaining toasted curry powder, then your water or broth and yogurt. Salt and pepper to taste. Bring to a boil, then reduce to a simmer. Add the almond powder and simmer for 30 to 45 minutes.

Should serve 4 to 6 people, depending on how many side dishes you have.

Palak Paneer

Paneer:

Large container ricotta cheese

4 tablespoons oil

¼ teaspoon garam masala

Palak:

1 large package fresh spinach

1 cup cilantro

Small bunch mint

Jalapeno (to taste)

2 tablespoons garlic/ginger paste

One lime, juiced

Salt and pepper to taste

Tempering oil:

2 tablespoons oil

½ teaspoon cumin seeds

¼ teaspoon fennel seeds

1 whole dried red chile

1/8 teaspoon powdered fenugreek

The first step is making the paneer, or cheese. Since I have trouble making authentic paneer from lemon juice and milk (it always comes out too crumbly and tastes too sour) I press a tub of ricotta cheese into a baking pan and bake it in the oven at 400 degrees for 20 minutes. Let it cool, then cut it into cubes, and lightly fry it for a few minutes in about 4 tablespoons of oil with a little garam masala (about 1/4 teaspoon).  Set it aside.

Next is making the palak part of the dish. Blanch 1 large package of fresh spinach in a small amount of boiling water, then drain it. Add the spinach, 1 cup of cilantro and a small bunch of mint to the food processor, along with some jalapeno (to taste, I use relatively little) and about 2 tablespoons of garlic/ginger paste. Puree until smooth, and slowly add water until it has an almost soupy consistency. Salt and pepper to taste, and the juice of one lime.

Next, make the tempering oil. In 1 to 2 tablespoons of oil (I eyeball it, like with just about everything) add 1/2 teaspoon cumin seeds, 1/4 teaspoon fennel seeds, 1 whole dried red chile and 1/8 teaspoon of powdered fenugreek. Fry lightly in the oil for about a minute, then pour it out and reserve it.

Finally, pour your spinach puree into your pot, add your paneer and pour on your tempering oil, then cook it over a low-medium heat for about 2 or 3 minutes. Should make enough to serve 4 to 6 people.

Cilantro naan:

4 cups flour
1/2 tablespoon yeast in 1/4 cup warm water
about 1 and 1/2 cups water
1/4 cup plain yogurt
1/4 cup olive oil
1/4 teaspoon baking powder
1/4 teaspoon salt
pepper to taste
an additional 1/4 cup of olive oil
1 teaspoon ajowain seeds
1 teaspoon kala jeera seeds
1 small bunch cilantro, diced fine

Combine flour, proofed yeast, water, yogurt, olive oil, baking powder and salt and pepper.  May need to slowly add extra water until it looks right (it should look like a thick but wet dough).  Mix well and let rise for at least 1 hour.  Cut into small balls, and flatten on a floured flat surface.  Rub some olive oil onto one side, and sprinkle with the seeds and cilantro, pressing them down into the dough.  Place them seed side down onto a baking stone in a 450 degree oven for 5 minutes, then flip.  Cook for an additional 2 or 3 minutes, or until golden brown.

Enjoy!

Our friend Jennifer Lewis has shared a mouth-watering menu with us today that’s sure to impress your dinner partner on Valentine’s Day — or any day!

Jen is a mom of two and owner of Fresh & Fabulous Entertaining in Fayetteville, which focuses on the fine art of cooking and entertaining. For more information about taking a Fresh and Fabulous class with Jen, call her at 871-4139.

Now on to the menu!

Shrimp with Red Pepper and Tomato Sauce

Jen says: This recipe makes a great starter or main dish. If using as a starter, just use less shrimp. The sauce is incredible and could be used on chicken or other seafood. Make sure you buy large or jumbo shrimp. I like to get mine from Sam’s Club. 

Serves 4

Red Pepper and Tomato Sauce:

1 T unsalted butter

2 large red bell peppers, seeded and chopped

1 large tomato, seeded, and chopped

1 T chopped fresh chives

1 T chopped fresh dill

juice of ½ lemon

salt

white pepper

Shrimp

2 T unsalted butter

T Olive Oil

1 large shallot minced

1 t of red pepper flakes

fresh chives for garnish

Red Pepper Sauce: Melt 1 T of butter in a large skillet over medium-low heat. Add bell peppers and tomato. Cook covered until peppers are soft, about 20 minutes. Transfer bell pepper mixture to a food processor. Puree until smooth.  Add chives, dill, and lemon juice. Process again. Season with salt and pepper. Keep warm or put in refrigerator and reheat later.

Melt 2 T butter in large skillet with Olive Oil over medium heat. Add shrimp, shallots and red pepper. Cook, turning, until shrimp turn pink and are cooked through. Will only take a couple of minutes. Put sauce on plate, place shrimp on sauce and use two long strips of chives to make an X over the shrimp.  Have some bread on the side.

Asparagus with Chardonnay-Black Caviar Cream Sauce

Jen says: The cream sauce really makes this dish. I love the caviar on it, but if you are not a fan of caviar then it can be left off. I buy my caviar at Richard’s Meat Market. It’s $9 for 2 ozs and you will have enough to make two recipes of asparagus. This would go lovely with the shrimp or as a side for steak.

Serves 4 to 6

2 pounds of Asparagus

1½ T unsalted butter

1 ½ T vegetable oil

3 large shallots, finely chopped

1/3 C  Chardonnay

2 t lemon zest

1 ½ cups of heavy cream

1 ½ t dried parsley

2 ozs black caviar

Blanch the asparagus in a large pot of boiling salted water for 2 minutes.  Drain and rinse with cool water to stop it from cooking. Pat dry.

Heat butter and oil in a saucepan over medium heat until the butter is melted. Add the shallots and cook until soft, about 5 minutes. Add the wine and lemon zest. Simmer for 3 minutes. Add the cream and parsley.  Simmer for 15 more minutes, until thick. Pour sauce over the asparagus. Sprinkle on the caviar and serve immediately.

Decadent Chocolate Cake with Raspberry Coulis

Jen says: This chocolate cake is flourless and is pure bliss. The raspberry coulis is perfect for Valentine’s Day and is absolutely divine with the cake. This will be the perfect way to end your evening with the one you love.

Serves 6 to 8

For the cake:

8 ozs of good quality (Ghirardelli) semisweet baking chocolate

 8 T unsalted butter

¼ cup sugar

4 eggs separated

1 t vanilla

¼ t salt

1 T dark brown sugar

For the Coulis:

12 ozs fresh raspberries (reserve some for garnish)

2 T sugar

rum or orange liqueur

Preheat oven to 350 degrees

In a medium saucepan, melt the chocolate and the butter. Stir over low heat until smooth. Stir in the sugar until dissolved. Remove from the heat. Let the mixture cool slightly. Add the egg yolks one by one, mixing well after each addition. Stir in the vanilla. Set aside.

In a medium bowl, beat egg whites with the salt until foamy. Add the brown sugar. Beat until the soft peaks form. Fold the whites into the chocolate mixture. Pour the batter into a buttered 9-inch cake pan. Set the pan inside a larger pan filled with boiling water about halfway up the sides of the cake pan. Place in the center of the oven and cook for about 30 minutes.  Do not over cook. When a toothpick inserted in the center of the cake comes out clean, the cake is done.

While the cake is cooling, prepare the coulis. Puree the raspberries and sugar in a food processor. Strain through a fine sieve and stir in the liqueur. Pour the coulis on a small plate for each person and put a slice on the cake on each plate. Garnish with extra raspberries. Heaven!!

Thanks to Jen Lewis, owner of Fresh & Fabulous Entertaining, 871-4139.

The Junior League of Northwest Arkansas’ Add Another Place Setting cookbook is filled with fabulous recipes from cover to cover (click on the cookbook picture to order one!).

I tried a sweet one over the weekend when I had company over. We were all hungry for chocolate — and there wasn’t a brownie mix in a box to be found. So I grabbed this cookbook from the shelf and started looking. Aha! On page 170, a ‘Chewy Brownies’ recipe that I had all the ingredients for. And when they were ready, we all got our chocolate fix.

They really are delicious — you could really tell they were homemade. And I feel strangely virtuous if I make things from “scratch”. We did have to improvise with two pans since we didn’t have a double broiler, so keep that in mind.

Chewy Brownies

1 cup (2 sticks) butter

6 tablespoons baking cocoa

2 cups sugar

2 eggs, beaten

1 cup all-purpose flour

1 teaspoon vanilla extract

1 cup chopped nuts (optional, I left them out!)

Directions: Combine the butter and baking cocoa in the top of a double broiler over simmering water (or use two different-sized pans if you don’t have a double broiler). Cook until the butter is melted, stirring frequently. Remove the mixture to a bowl. Stir in the sugar and eggs quickly. Fold in the flour, vanilla and nuts. Pour into a buttered 8X8 inch or 9X9 inch baking pan. Bake at 300 degrees for 45 to 50 minutes; do not overbake. Remove to a wire rack and let cool for 1 hour. Cut into squares.

Makes 12 servings.

Note: You can order the cookbooks through the Junior League’s website (link) or you can find them at various retail outlets across the region. The website offers a complete list.