I needed to use some fair food veggies yesterday and I made this soup. It is great for a cold day, or St.Patrick's day since it is so green :)
Spinach Garlic Soup
1 (10 oz). package of spinach
5 small red potatoes diced
2 carrots diced
4 cups chicken broth
1 chopped onion
3 cloves garlic
1/4 tsp red pepper flakes
1/2 tsp black pepper
dash nutmeg
3/4 cup half and half
1. In a stockpot heat 1 tbsp butter and saute onion, adding garlic and red pepper flakes. (note: red pepper flakes need direct heat in order to release their oils, like garlic) Add carrots and cook 3 min. Add potatoes and broth. Season with pepper. Bring to a boil and cook covered 10 min. Add spinach and stir. When the spinach is wilted puree with an immersion blender and add half and half and nutmeg.
Thursday, December 9, 2010
Finally Fish!!!
To preface...I have not been able to stomach cooking, eating or smelling fish since I got pregnant with Aaron. For some reason this week I decided to try the fish thing again, but I was looking for a mild fish with a recipe that would help make it bearable. Last night I made Thai-Style Tilapia, and it was awesome! I liked it, and Keith and the kids liked it too. (Joseph ate 3 servings, I was impressed) So here is the recipe that helped bring fish back to the Riddles.
I also would like to say that I am glad I like Tilapia. It is a great fish that can be farmed pretty much anywhere. WorldFish, and organization that sets up Grand-families in Africa with sustaining fish ponds, uses Tilapia in their ponds. It is also grown in some urban farms where the water from the fish tanks is filtered through flats of plants to help fertilize the plants and clean the water in one cycle. (BP community fish/garden anyone?)
Thai-Style Tilapia
1/2 cp Coconut milk
6 whole almonds
2 tbsp chopped onion
1 tsp ground ginger
1/2 tsp turmeric
1 tsp fresh lemongrass
1/4 tsp salt
4 tilapia fillets
salt and pepper to tasts
1. In a food processor or blender combine coconut milk, almonds, onion, ginger, turmeric, lemongrass and salt. Process until smooth.
2. Heat a large skillet over medium high. Season the fish with salt and pepper and place in skillet. Pour the pureed sauce over the fish. Cover and cook until the fish is white and flaky. (15-20 min) serve with rice.
*I also added some frozen peas after the fish had cooked for about 10 min
I also would like to say that I am glad I like Tilapia. It is a great fish that can be farmed pretty much anywhere. WorldFish, and organization that sets up Grand-families in Africa with sustaining fish ponds, uses Tilapia in their ponds. It is also grown in some urban farms where the water from the fish tanks is filtered through flats of plants to help fertilize the plants and clean the water in one cycle. (BP community fish/garden anyone?)
Thai-Style Tilapia
1/2 cp Coconut milk
6 whole almonds
2 tbsp chopped onion
1 tsp ground ginger
1/2 tsp turmeric
1 tsp fresh lemongrass
1/4 tsp salt
4 tilapia fillets
salt and pepper to tasts
1. In a food processor or blender combine coconut milk, almonds, onion, ginger, turmeric, lemongrass and salt. Process until smooth.
2. Heat a large skillet over medium high. Season the fish with salt and pepper and place in skillet. Pour the pureed sauce over the fish. Cover and cook until the fish is white and flaky. (15-20 min) serve with rice.
*I also added some frozen peas after the fish had cooked for about 10 min
Wednesday, December 1, 2010
Too much baking
Recently I have had to do a lot of baking which is really fun, but not so good for anyone. I think that everyone still expects to have baked goods from me this Christmas, but I have found a cure, I think...SPICE RUBS!!! I made five different kinds of rubs for veggies or meats today. They smell awesome. I am going to try them and if they are good I will post the recipes.
good soup for a rainy December day
I made a really good soup today. I started with a broth made with Chinese 5 spice, garlic, pepper and ginger. i then added cabbage, shredded carrots, celery, scallions, and pot sticker dumplings. I finished it all off with cilantro and some sesame oil. It was super good.
Sunday, October 31, 2010
A use for that leftover Quinoa
I have started using Quinoa because it is an awesome whole grain, and is a complete protein that is not meat. But there is always left overs, and I never know what to do with them. This is an awesome and yummy way to use Quinoa and get protien for breakfast.
Quinoa Cakes
1 cup cooked Quinoa
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 egg + one egg white
2 tbsp melted butter
1/4 cup milk
2 tablespoons maple syrup
Whisk together Quinoa, flour, baking powder, salt, and nutmeg. In another bowl whisk together eggs, butter, milk and syrup until smooth. Add egg mixture to Quinoa mixture. Cook like pancakes. Makes about 12
Quinoa Cakes
1 cup cooked Quinoa
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 egg + one egg white
2 tbsp melted butter
1/4 cup milk
2 tablespoons maple syrup
Whisk together Quinoa, flour, baking powder, salt, and nutmeg. In another bowl whisk together eggs, butter, milk and syrup until smooth. Add egg mixture to Quinoa mixture. Cook like pancakes. Makes about 12
I am the Queem of Risotto!!!
I tried Risotto for the first time on Friday and I think I have fallen in love. I had heard that risotto was difficult and labor intensive so I had stayed away because I could not be bothered with labor intensive "rice." Then I found this recipe in "Everyday Food" which seemed pretty easy, so I tried it, and if you have not tried risotto, use this recipe and expect a treat. It was awesome...except that Timmy refused to eat it, and Joseph ate it under duress. I loved it though, so yay for me.
Butternut Squash Risotto
2 tbsp butter
2 shallots, diced
2 garlic cloves, minced
1 tsp fresh thyme
1 1/2 cups Arborio rice
salt and pepper
1/2 cup white wine
1 medium butternut squash (2 lbs) peeled and diced medium (4 cups)
4 cups veggie broth
1 bunch of kale (about 3 cups chopped)
grated Parmesan cheese for serving
Preheat oven to 400 degrees
In a medium heavy dutch oven heat butter and cook shallots and garlic. Add rice and cook until opaque (3 min). season with salt and pepper. Add wine and cook stirring until liquid is absorbed. (2 min) Add squash and broth and bring to a boil. Stir in kale. Cover, transfer to the oven, and bake until most of the liquid is absorbed. (20 min) Serve sprinkled with Parmesan.
Butternut Squash Risotto
2 tbsp butter
2 shallots, diced
2 garlic cloves, minced
1 tsp fresh thyme
1 1/2 cups Arborio rice
salt and pepper
1/2 cup white wine
1 medium butternut squash (2 lbs) peeled and diced medium (4 cups)
4 cups veggie broth
1 bunch of kale (about 3 cups chopped)
grated Parmesan cheese for serving
Preheat oven to 400 degrees
In a medium heavy dutch oven heat butter and cook shallots and garlic. Add rice and cook until opaque (3 min). season with salt and pepper. Add wine and cook stirring until liquid is absorbed. (2 min) Add squash and broth and bring to a boil. Stir in kale. Cover, transfer to the oven, and bake until most of the liquid is absorbed. (20 min) Serve sprinkled with Parmesan.
Thursday, October 21, 2010
Feeding the Village
So last night I made wheat pasta with a veggie/meat tomato sauce (zucchini, summer squash, onions, red peppers). I also had the compulsion to use this really big new bowl I got at the Boston Project yard sale, so I made a really big salad.
Some of the neighborhood kids came over after dinner, and since it was a little chilly for playing outside they came in. As they walked in they looked longingly at the salad that was left from dinner that was still sitting on the dining room table. I noticed and offered them some. All three proceeded to polish off the huge salad with gusto. While they ate we sat and chatted about their day etc... Their mom came in while they were eating and commented that she was glad they had eaten because now she didn't have to feed them later, and one of them spoke up and blessed my heart. She said brightly, "Yeah mom, and I am eating something good for me."
I hope that my home continues to be a place where I can bless others with good food that is good for their bodies too.
Some of the neighborhood kids came over after dinner, and since it was a little chilly for playing outside they came in. As they walked in they looked longingly at the salad that was left from dinner that was still sitting on the dining room table. I noticed and offered them some. All three proceeded to polish off the huge salad with gusto. While they ate we sat and chatted about their day etc... Their mom came in while they were eating and commented that she was glad they had eaten because now she didn't have to feed them later, and one of them spoke up and blessed my heart. She said brightly, "Yeah mom, and I am eating something good for me."
I hope that my home continues to be a place where I can bless others with good food that is good for their bodies too.
Stew-in-a-Pumpkin
Here is the recipe for my Stew-in-a-Pumpkin
Stew-In-A Pumpkin
What you need:
1. One large pumpkin that will fit in your oven
2. Your favorite stew recipe
Preheat oven to 350 degrees. Cook Stew and boil on the stove for 15 min. While stew is cooking take the top off and remove the guts and seeds from your pumpkin. Next, put the pumpkin into a roasting pan or 9X13 for transporting. Pour the boiling stew into the pumpkin and replace the top. Bake stew in the pumpkin for 1 hour or until you can pierce the pumpkin with a knife and it is soft. (Sometimes it gets singed on top a bit) Serve stew straight from the pumpkin. Use a metal ladle and gently scrape the side of the inside of the pumpkin when you serve so that everyone gets a nice chunk of fresh pumpkin in there stew.
Sarah's Stew Recipe
2 Lbs stewing beef
1/3 cup flour + salt, pepper and dash of adobo
3 tablespoons butter
3 cups boiling water + 1 bullion cube
1 cup red wine
2 garlic cloves
3 carrots diced
2 stalks of cellery diced
2 parsnips diced
1 onion diced
8 red potatoes quartered
2 bay leaves
1 tsp. fresh Thyme
dash of nutmeg
salt and pepper to taste
In a dutch oven heat 1 tablespoon of butter. Combine flour, salt, pepper, and adobo in a bowl and toss meat to coat. Save the excess flour. Add beef to hot pot and gently sear on all sides in batches. Set aside. Add remaining two tablespoons of butter to hot pot, and all veggies but the potatoes. Saute until onions are opaque. Add flour remaining in the bowl from the beef coating, and stir with veggies for 1 minute. Gradually add wine and stock while stirring rapidly. Add the potatoes, beef and seasonings. Bring to a boil and simmer for 15 minutes. Then pour boiling stew into the pumpkin and bake it!
Stew-In-A Pumpkin
What you need:
1. One large pumpkin that will fit in your oven
2. Your favorite stew recipe
Preheat oven to 350 degrees. Cook Stew and boil on the stove for 15 min. While stew is cooking take the top off and remove the guts and seeds from your pumpkin. Next, put the pumpkin into a roasting pan or 9X13 for transporting. Pour the boiling stew into the pumpkin and replace the top. Bake stew in the pumpkin for 1 hour or until you can pierce the pumpkin with a knife and it is soft. (Sometimes it gets singed on top a bit) Serve stew straight from the pumpkin. Use a metal ladle and gently scrape the side of the inside of the pumpkin when you serve so that everyone gets a nice chunk of fresh pumpkin in there stew.
Sarah's Stew Recipe
2 Lbs stewing beef
1/3 cup flour + salt, pepper and dash of adobo
3 tablespoons butter
3 cups boiling water + 1 bullion cube
1 cup red wine
2 garlic cloves
3 carrots diced
2 stalks of cellery diced
2 parsnips diced
1 onion diced
8 red potatoes quartered
2 bay leaves
1 tsp. fresh Thyme
dash of nutmeg
salt and pepper to taste
In a dutch oven heat 1 tablespoon of butter. Combine flour, salt, pepper, and adobo in a bowl and toss meat to coat. Save the excess flour. Add beef to hot pot and gently sear on all sides in batches. Set aside. Add remaining two tablespoons of butter to hot pot, and all veggies but the potatoes. Saute until onions are opaque. Add flour remaining in the bowl from the beef coating, and stir with veggies for 1 minute. Gradually add wine and stock while stirring rapidly. Add the potatoes, beef and seasonings. Bring to a boil and simmer for 15 minutes. Then pour boiling stew into the pumpkin and bake it!
I only want a healthy lunch!
This is what Joseph proclaimed to me one night while I was making his lunch. He went on to define what a healthy lunch was for me which almost brought me to tears. I am really glad that my efforts to teach my kids healthy eating habits is resonating with them in such a positive way. He requests hommus and cucumber wraps or goat cheese and tomato sandwiches. He has also become a fan of home-made soup for lunch, and seed and dried fruit snack mix. He gets upset if I don't give him enough veggies, but he does still love cheese.
Some great things that I have found that make packing his lunch easy:
*Kashi TLC cereal bars: lots of fiber, low sugar, all natural
*Freeze dried fruits from Trader Joes: Most dried fruits (cranberries, blueberries etc...) are processed with oils and often preservatives. Freeze dried fruits are not. If you look at the ingredients they just say...BANANAS
*Raw pumpkin seeds, sesame seeds, and soy nuts to mix with the fruits
*V8 Veggie blends: just the basic fruit and veggie juices all together, no extras (these are not V8 splash)
Most of the time I succeed with a well-received healthy lunch. :)
Some great things that I have found that make packing his lunch easy:
*Kashi TLC cereal bars: lots of fiber, low sugar, all natural
*Freeze dried fruits from Trader Joes: Most dried fruits (cranberries, blueberries etc...) are processed with oils and often preservatives. Freeze dried fruits are not. If you look at the ingredients they just say...BANANAS
*Raw pumpkin seeds, sesame seeds, and soy nuts to mix with the fruits
*V8 Veggie blends: just the basic fruit and veggie juices all together, no extras (these are not V8 splash)
Most of the time I succeed with a well-received healthy lunch. :)
Tuesday, October 5, 2010
Season of Squash
This last week has been full of squash. Not really Keith's favorite time of year, but I make it bearable.
The first squash experience was a butternut squash soup with all sorts of mystery veggies (carrots, celery, zucchini, potatoes) blended in. We also had a salad, and Joseph decided to pick nasturtium flowers to add to the greens. He makes me happy.
We also had spaghetti squash with turkey meatballs and veggie sauce. The boys really went for it (especially since there were meatballs involved)
Sunday I made a beef stew in a pumpkin and a whole wheat oatmeal bread. Really good!!
Then pumpkin custard pies for community dinner. (kind of a decent mistake)
Short blog today, just a list to get things down, but I will post the recipe for the pumpkin stew as requested and maybe if i have time I will post my chili recipe so Dwight can find it whenever he needs it.
The first squash experience was a butternut squash soup with all sorts of mystery veggies (carrots, celery, zucchini, potatoes) blended in. We also had a salad, and Joseph decided to pick nasturtium flowers to add to the greens. He makes me happy.
We also had spaghetti squash with turkey meatballs and veggie sauce. The boys really went for it (especially since there were meatballs involved)
Sunday I made a beef stew in a pumpkin and a whole wheat oatmeal bread. Really good!!
Then pumpkin custard pies for community dinner. (kind of a decent mistake)
Short blog today, just a list to get things down, but I will post the recipe for the pumpkin stew as requested and maybe if i have time I will post my chili recipe so Dwight can find it whenever he needs it.
Thursday, September 23, 2010
And they ate it!!! Stuffed Peppers
Sorry for the gap in blogging. Getting Joseph adjusted to Kindergarten has been exhausting. But tonight is worth talking about.
I made stuffed peppers. I did not have all of the regular fillings, so I just stuffed it with what I have. So the peppers were stuffed with rice, turkey sausage (Italian), carrots, tomatoes, peppers, onion, garlic, thyme and white wine. I put a slice of mozzarella cheese on top and baked them over sliced tomatoes (which baked up really nicely). They cooked for 30 min at 350 degrees, and here is the real shocker....EVERYONE ATE IT...WITHOUT ANY COMPLAINT. I was floored, I almost didn't realize it until I cleared the plates. It felt good.
Yesterday I made lots of steamed babyfood with Sherimon Zucchini, carrots, and sweet potatoes. She was a great help!
I have also started making my own herbal iced tea. I combined fresh dandelion greens with mint and two slices of lemon, and poured boiling water on top. After it steeped for a long time I put it in the fridge. It was good, a little bitter, but I liked it. I will experiment more
I made stuffed peppers. I did not have all of the regular fillings, so I just stuffed it with what I have. So the peppers were stuffed with rice, turkey sausage (Italian), carrots, tomatoes, peppers, onion, garlic, thyme and white wine. I put a slice of mozzarella cheese on top and baked them over sliced tomatoes (which baked up really nicely). They cooked for 30 min at 350 degrees, and here is the real shocker....EVERYONE ATE IT...WITHOUT ANY COMPLAINT. I was floored, I almost didn't realize it until I cleared the plates. It felt good.
Yesterday I made lots of steamed babyfood with Sherimon Zucchini, carrots, and sweet potatoes. She was a great help!
I have also started making my own herbal iced tea. I combined fresh dandelion greens with mint and two slices of lemon, and poured boiling water on top. After it steeped for a long time I put it in the fridge. It was good, a little bitter, but I liked it. I will experiment more
Sunday, September 12, 2010
When in New Hampshire...
This weekend we went to New Hampshire to get away for vacation. It was fun, very full, but nutritionally deficient in many aspects. Hey, vacation is supposed to be an indulgence, but I actually let my family eat Ice Cream sundaes at Kellerhaus for dinner. (plus a few other unmentionables that come off a Diner menu)
So, Needless to say, aside from the excellent oatmeal, and the fruit I was able to squeeze in, this weekend was a bomb as far as feeding my family well. Tomorrow is another day. :)
So, Needless to say, aside from the excellent oatmeal, and the fruit I was able to squeeze in, this weekend was a bomb as far as feeding my family well. Tomorrow is another day. :)
Wednesday, September 8, 2010
Everything's-in-it Curry
It has been a while since I went to the grocery store. Last night I looked around to see what we had as options for dinner. i had some eggplants and apples left from my fair foods run, and one chicken breast. So I decided to work with that. I braised the breast with curry rub, then cooked up onions, eggplant, peppers, garlic, apples and rasins. I added some water, more curry and some cornstarch, then cut up the chicken breast and simmered it all together. Served it over rice, and cleaned out my fridge. It was really good, but it was a little spicy, so the boys ate left over chicken drum sticks, apples, and hommus and pita.
I did get to the store today. I was hoping to hop over to Fair Foods too, but of course, after I got home and Keith took the van for a Boston Project donation run, Nancy called. Bummer. Hopefully I will catch up with them soon. I did buy some crap I probably shouldn't have today, but I bought a lot of fresh and good things too. :)
I could not find jiccima. I was excited about using it in a salad I have a recipe for. Apparently none of the grocery stores in our area regularly carry it, but the lady at Stop and Shop is ordering it for me. I can pick it up on Thursday.
I did get to the store today. I was hoping to hop over to Fair Foods too, but of course, after I got home and Keith took the van for a Boston Project donation run, Nancy called. Bummer. Hopefully I will catch up with them soon. I did buy some crap I probably shouldn't have today, but I bought a lot of fresh and good things too. :)
I could not find jiccima. I was excited about using it in a salad I have a recipe for. Apparently none of the grocery stores in our area regularly carry it, but the lady at Stop and Shop is ordering it for me. I can pick it up on Thursday.
Tuesday, September 7, 2010
A weekend of Local Fare
This being a holiday weekend there was a lot of social eating. Our friends Kelly and Dan came to visit. We ate local Thai, they got beef patties from Taste Of Eden, and we went to Cafe Pompeii in the North End for Gelato. In between we did attempt to eat some healthy things.
I made a Chicken Soba with carrot, cucumber, scallions, cilantro and snap peas as fresh additions. We also had bok choi sauteed with celery, red pepper, chilis, ginger and onions. It was a very good dinner after a lunch of Jamaican beef patties.
We had a picnic lunch yesterday with the Malkemes. they brought chicken and hot dogs for the grill and a potato salad. I made a green salad, and a quinoa salad with peppers, onion, artichokes, parsley, and feta cheese. I did not have a lemon, so I just used some light Cesar dressing. Fun fact: Quinoa is a complete protien. We also had deviled eggs. (I am at the end of my food shopping week, I was grasping at straws)
For dinner I used all the left over sides, and cooked up some drumsticks which usually are Joseph's favorite, but he refused to eat anything. I did learn though that he only likes quinoa "roasted" or cooked. Good information for later. :)
I am going to try and find Jiccima this week. I have heard that it is good, and I would like to try it.
I made a Chicken Soba with carrot, cucumber, scallions, cilantro and snap peas as fresh additions. We also had bok choi sauteed with celery, red pepper, chilis, ginger and onions. It was a very good dinner after a lunch of Jamaican beef patties.
We had a picnic lunch yesterday with the Malkemes. they brought chicken and hot dogs for the grill and a potato salad. I made a green salad, and a quinoa salad with peppers, onion, artichokes, parsley, and feta cheese. I did not have a lemon, so I just used some light Cesar dressing. Fun fact: Quinoa is a complete protien. We also had deviled eggs. (I am at the end of my food shopping week, I was grasping at straws)
For dinner I used all the left over sides, and cooked up some drumsticks which usually are Joseph's favorite, but he refused to eat anything. I did learn though that he only likes quinoa "roasted" or cooked. Good information for later. :)
I am going to try and find Jiccima this week. I have heard that it is good, and I would like to try it.
Wednesday, September 1, 2010
First Day of School with a Chance of Meatballs
Sooo, it's been a long few days without a chance to blog, so I will briefly summarize.
Friday: Went to Fair Foods and got TONS of veggies!!! i made 6 quarts of stewed tomatoes that I was able to freeze. That night I made braised chicken thighs in a stew of fennel, potatoes, onion, tomatoes and zucchini. Everyone liked that one.
I also make steamed zucchini, papaya, and eggplant for baby food, and froze it in ice cube trays for easy reheat later. The zucchini and papaya came out great. The eggplant was kinda gross because the eggplant skin was bitter.
Saturday: I made baked eggplant parm. I baked the pieces of eggplant instead of frying to lower the fat. It still had all the cheese, but I used the tomatoes that I had made. The eggplants were small, so they were a little bitter. I thought it was still great, but to quote Joseph. "Last night's dinner was real good, but this is horrible."
Thanks for the feedback man.
I also made an apple crisp for Keith. :)
So to solve the eggplant problem...Jason says that if I salt it and leave it in the colander it should help. I am going to try this since I am going to use the rest of the eggplant to make mousaka tonight.
Sunday was good by BBQ for Emily :,(
Joseph requested meatballs for his first day of school lunch. (what?) So we had whole wheat spaghetti and home-made turkey meatballs for dinner. I grated two carrots and a zucchini and sauted them with onion and garlic to add to the tomato sauce so everyone got some good veggies. We had a salad too. Everyone enjoyed this one, and Joseph ate 6 meatballs for lunch yesterday.
Speaking of lunch. School lunch is a new challenge for me. I am enjoying it so far, but the veggies came back un-eaten yesterday. I need to think of some creative ways to make sure he eats healthy things at school.
Yesterday was taco night. The boys love tacos, and I have found a great way to upgrade. I sauté a red and green pepper with a chili, onion, garlic and diced zucchini, then add lentils, stewed tomatoes, water, and fresh cilantro and spices. All of that cooks for about three hours, then I add canned black beans and we use that in our tacos instead of ground beef with the salt and preservative laden spice packet. We used hard shells, and had lettuce, fresh guacamole and cheese. That went over REALLY well, and it makes me happy to be able to serve a veggie meal that is so packed with good things and have it gobbled up.
Friday: Went to Fair Foods and got TONS of veggies!!! i made 6 quarts of stewed tomatoes that I was able to freeze. That night I made braised chicken thighs in a stew of fennel, potatoes, onion, tomatoes and zucchini. Everyone liked that one.
I also make steamed zucchini, papaya, and eggplant for baby food, and froze it in ice cube trays for easy reheat later. The zucchini and papaya came out great. The eggplant was kinda gross because the eggplant skin was bitter.
Saturday: I made baked eggplant parm. I baked the pieces of eggplant instead of frying to lower the fat. It still had all the cheese, but I used the tomatoes that I had made. The eggplants were small, so they were a little bitter. I thought it was still great, but to quote Joseph. "Last night's dinner was real good, but this is horrible."
Thanks for the feedback man.
I also made an apple crisp for Keith. :)
So to solve the eggplant problem...Jason says that if I salt it and leave it in the colander it should help. I am going to try this since I am going to use the rest of the eggplant to make mousaka tonight.
Sunday was good by BBQ for Emily :,(
Joseph requested meatballs for his first day of school lunch. (what?) So we had whole wheat spaghetti and home-made turkey meatballs for dinner. I grated two carrots and a zucchini and sauted them with onion and garlic to add to the tomato sauce so everyone got some good veggies. We had a salad too. Everyone enjoyed this one, and Joseph ate 6 meatballs for lunch yesterday.
Speaking of lunch. School lunch is a new challenge for me. I am enjoying it so far, but the veggies came back un-eaten yesterday. I need to think of some creative ways to make sure he eats healthy things at school.
Yesterday was taco night. The boys love tacos, and I have found a great way to upgrade. I sauté a red and green pepper with a chili, onion, garlic and diced zucchini, then add lentils, stewed tomatoes, water, and fresh cilantro and spices. All of that cooks for about three hours, then I add canned black beans and we use that in our tacos instead of ground beef with the salt and preservative laden spice packet. We used hard shells, and had lettuce, fresh guacamole and cheese. That went over REALLY well, and it makes me happy to be able to serve a veggie meal that is so packed with good things and have it gobbled up.
Wednesday, August 25, 2010
Chili evening in New England
It has been rainy and cold here in Boston, so the last two nights have been soup and chili
Last night i made a potato soup with carrots, celery, onion, garlic and potatoes, seasoned with thyme. Very fresh, warm and filling. We had a salad of field greens, parsley, celery, cucumbers, dried cranberries and sunflower seeds. i failed in being fresh with the bread. There was a left-over tube of Pillsbury Grands in the fridge, so I used them, but I am not proud of it.
Today we had berry/pineapple smoothies with almond milk, and raspberry pancakes with maple syrup for breakfast. Lunch was a mix of sandwiches for everyone, cucumbers and oranges. Dinner tonight was five bean chili, and cornbread. The chili consisted of onion, garlic, celery, corn, tomatoes, red beans, pigeon peas, black beans, chick peas, and canelini beans, seasoned with chili powder, cumin, basil, paprika, salt and pepper.
I went shopping at Costco yesterday, and I bought some new vitamins. My kids have very dry skin, and I read recently that vitamins with DHA and vitamin E are good for skin (aside from their other brain-boosting benefits). I got some that contain fish oil, and I am anxious to see if they help.
There is a new product that I am really excited about. Olivia's salad green mixes had a new blend that contains herbs mixed in with the greens. So tasty!
Tomorrow I am going to the Fair Foods warehouse to pick up some food. If you don't know what Fair Foods is, check it out! www.fairfoods.org I also need to make some more baby food.
Last night i made a potato soup with carrots, celery, onion, garlic and potatoes, seasoned with thyme. Very fresh, warm and filling. We had a salad of field greens, parsley, celery, cucumbers, dried cranberries and sunflower seeds. i failed in being fresh with the bread. There was a left-over tube of Pillsbury Grands in the fridge, so I used them, but I am not proud of it.
Today we had berry/pineapple smoothies with almond milk, and raspberry pancakes with maple syrup for breakfast. Lunch was a mix of sandwiches for everyone, cucumbers and oranges. Dinner tonight was five bean chili, and cornbread. The chili consisted of onion, garlic, celery, corn, tomatoes, red beans, pigeon peas, black beans, chick peas, and canelini beans, seasoned with chili powder, cumin, basil, paprika, salt and pepper.
I went shopping at Costco yesterday, and I bought some new vitamins. My kids have very dry skin, and I read recently that vitamins with DHA and vitamin E are good for skin (aside from their other brain-boosting benefits). I got some that contain fish oil, and I am anxious to see if they help.
There is a new product that I am really excited about. Olivia's salad green mixes had a new blend that contains herbs mixed in with the greens. So tasty!
Tomorrow I am going to the Fair Foods warehouse to pick up some food. If you don't know what Fair Foods is, check it out! www.fairfoods.org I also need to make some more baby food.
Tuesday, August 24, 2010
The Beginning
I am starting this blog to keep track of the food in my life. I love to cook, and often I create things for dinner and I forget later on what I did. So this is kind of like my online cookbook log. Through Fair Foods I get a lot of fresh produce that I use regularly, and I am striving to transition my family to a more fresh food diet with a lot less fat, dairy and meat. I will try to log each day the things that I have prepared for them, and the general reaction as I push the envelope on traditional American eating.
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