At least I can say the reason for my blogging absence has been a truly busy schedule. And some of that busyness has been related to food!!
Garden Update
We have begun to enjoy food from OUR garden. We have picked and eaten (read: immediately consumed) about 20 strawberries. The squirrels and other critters have found them, but they have not devoured them YET. We also enjoyed our first swiss chard as part of a crustless swiss chard quiche. This time I used basil, oregano, pepper and kosher salt as my seasoning as well as a fair amount of shredded cheese (maybe about 1 c.?). Aaron and I both have been appreciating fresh romaine lettuce - him for his almost daily sandwiches and me for my much anticipated salads. Normally I'm not a fan of salads, but they really hit the spot in the summer, especially when the vegetables are FRESH.
The peaches continue to ripen and grow slowly, and we are seeing little changes in our other plants. Some of the snow peas and peppers have flowers. The bean and squash plants are getting much bigger. Most of my cucumber plants look fairly healthy, and the tomatoes now require cages to keep them upright. I'm happy to say that our herbs are starting to show more promise than a few weeks back as well. The basil is growing slowly but is showing improvement. The cilantro actually looks like very tiny cilantro, and I think a few green onions might be trying to reveal themselves. The big garden surprise for this week, or maybe for the month, is that the oregano seems to be sprouting after showing no sign of life for what felt like a LONG time. Other herbs planted on the same day had started to pop up with no sign of the oregano joining them. And now, it looks like we may have bunches of oregano.
Eating Update
I wish I had some great family-friendly recipes to share with you. Right now, we're sticking to what we know works. The quiche was an adventure since I knew the kids hadn't tasted it since last year. Caleb loved it; Ellie picked at it. She seems to be in the phase when she doesn't want her food mixed/touching. She picks and eats chocolate chips out of cookies and then tries to eat the crumbles of the cookie, for example.
Since our main dishes haven't been all that exciting, I will share that I made Aaron and Ellie yummy birthday cakes. For Ellie, I tried a new cake pan that allows you to make an ice cream filled cake. I tried out a new chocolate cake recipe from Mark Bittman's How to Cook Everything and it was great! For Aaron, I went with his favorite flavor combination and made a Chocolate Sour Cream cake with peanut butter frosting and chocolate peanut butter ganache. I love the cake from this concoction - so moist and flavorful! I also modified my mom's peanut butter cookie recipe (originally from Crisco, so I replaced the Crisco with butter) to be a peanut butter chocolate chip cookie recipe. So very yummy! I may never make plain chocolate chip cookies again. :)
As you might imagine, the decadent eating has not made my weight loss maintenance easy in the least. I'm up about 4 pounds from my goal, 2 pounds over my lifetime limit. I'm hoping that my exercising and increased salad consumption will help me get back down. Yes, I know I need to stop eating quite so much of the decadent desserts too. It's much easier said than done.
After writing all of this, I realized I needed to write about taco night. That will have to be another post. Thanks to the world of Facebook, we had a taco night. I asked the Facebook world what they were having for dinner and a high school friend mentioned taco night. We had all of the ingredients, and wow what a success! BUT, that is for another post since another non-nap is demanding some parental attention.
Showing posts with label family cooking. Show all posts
Showing posts with label family cooking. Show all posts
Wednesday, June 15, 2011
Tuesday, February 1, 2011
Baked Chicken, Dijon Potatoes, Green Beans
The post title was tonight's dinner. Aaron and I both thought this was a tasty and filling meal. The kids thought the chicken was overspiced but good without as much seasoning, and they both ate the potatoes and green beans. Well, Ellie mostly ate her green beans and devoured the potatoes. Caleb declared the potatoes too sweet until he tried a regular-sized bite at which point he said "these aren't sweet!" Right... cooking for my kids has taught me not to take anything judgment too seriously.
The baked chicken is a big success for me as it is 3 PointsPlus and tasty!! The Dijon potatoes are similar to a recipe from my mom, so they are another comfort food. The green beans were not exciting - just reheated from our freezer and added a touch of butter for the adults. Ellie asked to eat "just butter." After explaining butter's role as a condiment, she said "I'M SAD!!!" *shrug* It's hard to be 2.
Baked Chicken
From Weight Watchers - 3 PointsPlus per serving
Ingredients:
1 spray cooking spray
1 pound boneless skinless chicken breast, four 4 oz. halves
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
1 tsp. olive oil
2 tsp. lemon juice, or more to taste
2 tsp. rosemary, fresh, chopped
2 tsp. parsley, fresh, chopped
1/4 c. fat-free chicken broth
1/2 medium lemon, quartered (for garnish)
Instructions:
Preheat oven to 400. Coat a small, shallow roasting pan with cooking spray.
Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.
Notes/Changes:
I didn't have a lemon for garnish, and I used dried herbs. I probably could have used a bit less seasoning, but I like herbs and spices.
Dijon-Roasted New Potatoes
From Weight Watchers - 4 PointsPlus per serving
Ingredients:
1 spray cooking spray
2 Tbsp. Dijon mustard
1 tsp. olive oil
3/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 1/2 pounds uncooked new potatoes, red or white, quartered or halved
Instructions:
Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.
In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.
Notes/Changes:
If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.
Instead of Dijon, I used a spicy deli mustard. I also just used regular baking potatoes, maybe Yukon Gold or Russet? I definitely recommend cutting the potatoes to a biteable size, in our case this was quartering.
The baked chicken is a big success for me as it is 3 PointsPlus and tasty!! The Dijon potatoes are similar to a recipe from my mom, so they are another comfort food. The green beans were not exciting - just reheated from our freezer and added a touch of butter for the adults. Ellie asked to eat "just butter." After explaining butter's role as a condiment, she said "I'M SAD!!!" *shrug* It's hard to be 2.
Baked Chicken
From Weight Watchers - 3 PointsPlus per serving
Ingredients:
1 spray cooking spray
1 pound boneless skinless chicken breast, four 4 oz. halves
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
1 tsp. olive oil
2 tsp. lemon juice, or more to taste
2 tsp. rosemary, fresh, chopped
2 tsp. parsley, fresh, chopped
1/4 c. fat-free chicken broth
1/2 medium lemon, quartered (for garnish)
Instructions:
Preheat oven to 400. Coat a small, shallow roasting pan with cooking spray.
Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.
Notes/Changes:
I didn't have a lemon for garnish, and I used dried herbs. I probably could have used a bit less seasoning, but I like herbs and spices.
Dijon-Roasted New Potatoes
From Weight Watchers - 4 PointsPlus per serving
Ingredients:
1 spray cooking spray
2 Tbsp. Dijon mustard
1 tsp. olive oil
3/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 1/2 pounds uncooked new potatoes, red or white, quartered or halved
Instructions:
Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.
In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.
Notes/Changes:
If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.
Instead of Dijon, I used a spicy deli mustard. I also just used regular baking potatoes, maybe Yukon Gold or Russet? I definitely recommend cutting the potatoes to a biteable size, in our case this was quartering.
Sunday, January 30, 2011
More Comfort Food
Just a quick post to acknowledge a mighty fine meal!
Before I left to teach this morning, Aaron reminded me that he would prefer not to make the bread dough. Fortunately making bread dough is much easier than many people think. Until about a year ago, I was one of those people who thought bread was complicated. Bread CAN be complicated, but it doesn't have to be. At 8AM, I started to mix the ingredients for bread.
Ingredients:
3 c lukewarm/tepid water
1.5 Tbsp. coarse salt
1.5 Tbsp. yeast
6.5 c. flour
Today's bread had a mix of all-purpose flour (recommended by the bread book I use) and white whole wheat flour. I didn't feel like opening a new bag of all-purpose flour when I had plenty of flour open already. I also decided to add some herbs to the water, salt, yeast mixture before adding flour. The same bread book suggests 1 tsp. of thyme and 1/2 tsp. of rosemary, if using dried herbs.
Aaron made my lunch and breakfast as well as worked on getting pancakes started for the kids while I set the ingredients in my stand mixer (love that appliance!). At 8:15AM, I was ready to leave for work, and the bread dough was sitting in the mixer bowl with a towel over it, ready to rise.
Now bread is a comfort food for many, but that isn't the only yummy thing I came home to. Dear Aaron set up split pea soup in the slow-cooker, as we planned. When I opened the door after what had been a VERY long day, I smelled a most delicious soup burbling happily in the kitchen.
After a few hours at home, catching up with the kids and Aaron, playing some video games to unwind from the aforementioned VERY long day, I realized I should put the dough in the oven. 5PM - preheated oven to 450 with pizza stone on one rack and broiler pan beneath. 5:30PM - put shaped dough on stone and in oven, poured 1 cup of cold water on broiler pan and quickly shut the door.
6PM - Homemade split pea soup with freshly baked bread.
Caleb ate 3 bowls of soup and at least 2 pieces of bread. Aaron and I both agreed we ate 1 piece too many of the bread. Ellie happily ate her soup (yay! veggies into dear daughter!!) and politely requested bread with butter. All was right with the world.
Before I left to teach this morning, Aaron reminded me that he would prefer not to make the bread dough. Fortunately making bread dough is much easier than many people think. Until about a year ago, I was one of those people who thought bread was complicated. Bread CAN be complicated, but it doesn't have to be. At 8AM, I started to mix the ingredients for bread.
Ingredients:
3 c lukewarm/tepid water
1.5 Tbsp. coarse salt
1.5 Tbsp. yeast
6.5 c. flour
Today's bread had a mix of all-purpose flour (recommended by the bread book I use) and white whole wheat flour. I didn't feel like opening a new bag of all-purpose flour when I had plenty of flour open already. I also decided to add some herbs to the water, salt, yeast mixture before adding flour. The same bread book suggests 1 tsp. of thyme and 1/2 tsp. of rosemary, if using dried herbs.
Aaron made my lunch and breakfast as well as worked on getting pancakes started for the kids while I set the ingredients in my stand mixer (love that appliance!). At 8:15AM, I was ready to leave for work, and the bread dough was sitting in the mixer bowl with a towel over it, ready to rise.
Now bread is a comfort food for many, but that isn't the only yummy thing I came home to. Dear Aaron set up split pea soup in the slow-cooker, as we planned. When I opened the door after what had been a VERY long day, I smelled a most delicious soup burbling happily in the kitchen.
After a few hours at home, catching up with the kids and Aaron, playing some video games to unwind from the aforementioned VERY long day, I realized I should put the dough in the oven. 5PM - preheated oven to 450 with pizza stone on one rack and broiler pan beneath. 5:30PM - put shaped dough on stone and in oven, poured 1 cup of cold water on broiler pan and quickly shut the door.
6PM - Homemade split pea soup with freshly baked bread.
Caleb ate 3 bowls of soup and at least 2 pieces of bread. Aaron and I both agreed we ate 1 piece too many of the bread. Ellie happily ate her soup (yay! veggies into dear daughter!!) and politely requested bread with butter. All was right with the world.
Tuesday, December 14, 2010
Kid Cooking - Part 2
Our second recipe of the day is Mac and Cheese Muffins. The only thing that makes this recipe a muffin recipe is the presentation. That said, my kids will eat almost any food put in a muffin tin, so I figured we would try it. The only thing I did not like about the recipe was it had less opportunity for kid involvement because of the stove steps.
Even with that complaint, I gave Caleb the task of measuring shredded cheese. Ellie had the task of eating the spilled cheese and eventually wiping down the counter. Both kids stirred the mixture. Caleb and I spooned the mixture into the muffin cups. I just about forgot to add the bread crumbs, so we had to pour the mac back into the pan, re-line our muffin pan and try again, but it was all a good adventure.
Mac and Cheese Muffins
From Highlights High Five magazine, Jan. 2010
Ingredients:
1/2 pound macaroni
1 Tbsp. butter
1 1/2 Tbsp. flour
1 1/2 c. milk
1 c. shredded cheese
1/3 c. bread crumbs (we use panko)
salt and pepper to taste
Instructions:
Preheat oven to 350.
Boil water in large pot. Add macaroni and cook until it is almost tender (about 8 minutes). Drain and set aside.
Melt 1 Tbsp. butter in a saucepan over low heat. Sprinkle in 1 1/2 Tbsp. of flour. Stir for 2 minutes. Slowly add 1 1/2 c. milk. Whisk the sauce for 4-5 minutes or until it is thick enough to coat a spoon (see Notes/Changes).
Add 1 c. shredded cheese. Stir until sauce is smooth. Add some salt and pepper.
Add macaroni, bread crumbs, and more salt and pepper. Stir well.
Put mixture in 12 lined muffin cups. Bake for 8 minutes.
Notes/Changes:
I needed to add a bit more flour to make the sauce thick. I probably added more like 2 Tbsp. instead of the 1 1/2. Caleb stirred the cheese into the sauce, and this was a surprisingly great task for him. He was very diligent about getting all of the cheese to melt into the roux (at least I think that's what you call a milk/butter/flour sauce).
I think this recipe has potential for adding vegetables in a stealthy way. I tend to feed my kids vegetables straight up, not hidden. However, I see value to sneaking in veggies when kids absolutely refuse them. One of my friends makes macaroni and cheese with butternut squash. I think she got the recipe from Jessica Seinfeld's cookbook. I can imagine pureeing other vegetables to make a seasonal mac, like pureeing peas or other green goodies and calling the finished product "monster mac" at Halloween.
I'm pretty sure most kids would like this variation on a classic. Ellie definitely enjoyed it, though it's hard to tell with her since she literally picks at food. Give it a try and let me know what you think!
Even with that complaint, I gave Caleb the task of measuring shredded cheese. Ellie had the task of eating the spilled cheese and eventually wiping down the counter. Both kids stirred the mixture. Caleb and I spooned the mixture into the muffin cups. I just about forgot to add the bread crumbs, so we had to pour the mac back into the pan, re-line our muffin pan and try again, but it was all a good adventure.
Mac and Cheese Muffins
From Highlights High Five magazine, Jan. 2010
Ingredients:
1/2 pound macaroni
1 Tbsp. butter
1 1/2 Tbsp. flour
1 1/2 c. milk
1 c. shredded cheese
1/3 c. bread crumbs (we use panko)
salt and pepper to taste
Instructions:
Preheat oven to 350.
Boil water in large pot. Add macaroni and cook until it is almost tender (about 8 minutes). Drain and set aside.
Melt 1 Tbsp. butter in a saucepan over low heat. Sprinkle in 1 1/2 Tbsp. of flour. Stir for 2 minutes. Slowly add 1 1/2 c. milk. Whisk the sauce for 4-5 minutes or until it is thick enough to coat a spoon (see Notes/Changes).
Add 1 c. shredded cheese. Stir until sauce is smooth. Add some salt and pepper.
Add macaroni, bread crumbs, and more salt and pepper. Stir well.
Put mixture in 12 lined muffin cups. Bake for 8 minutes.
Notes/Changes:
I needed to add a bit more flour to make the sauce thick. I probably added more like 2 Tbsp. instead of the 1 1/2. Caleb stirred the cheese into the sauce, and this was a surprisingly great task for him. He was very diligent about getting all of the cheese to melt into the roux (at least I think that's what you call a milk/butter/flour sauce).
I think this recipe has potential for adding vegetables in a stealthy way. I tend to feed my kids vegetables straight up, not hidden. However, I see value to sneaking in veggies when kids absolutely refuse them. One of my friends makes macaroni and cheese with butternut squash. I think she got the recipe from Jessica Seinfeld's cookbook. I can imagine pureeing other vegetables to make a seasonal mac, like pureeing peas or other green goodies and calling the finished product "monster mac" at Halloween.
I'm pretty sure most kids would like this variation on a classic. Ellie definitely enjoyed it, though it's hard to tell with her since she literally picks at food. Give it a try and let me know what you think!
Kid Cooking - Part 1
I've read and heard that having kids get involved in cooking will help them to be more willing eaters. My kids are pretty decent eaters, but I figure it is good for them to see how food makes it to their plates. I want my kids to have an appreciation of food being made, and helping to cook it might give them a sense of the effort that goes into putting food on their plates.
When we returned from some quick morning errands, I announced that the kids would be helping to make their lunches today. Caleb squealed with delight, which Ellie then echoed. Much cheering and joy in the kitchen, so much that it needed to be tempered with jobs. Although I don't have a pictorial version of this, I bet your imaginations will do the trick. :)
I gave Caleb the task of cutting the banana. Each kid took a turn mashing the banana. We count to 3 for each kid's turn so it seems fair. Of course, the kids try to count for me, and they are learning that counting generally doesn't apply to Mom. I cut up the cream cheese to help mix it better (see Notes/Changes in recipe below). The kids again took turns stirring. Before opening the dinner roll dough, I remembered how much I loved doing that as a kid. So I started the tab but gave the job to Caleb. I used a serrated knife to separate the dough and let each kid smush the dough into thin circles. I went back over their work with the hope of making slightly more consistent and thinner circles. They of course argued a bit about who got to push which dough circle, and Caleb and I had an argument about his need to wash his hands after scratching/picking/playing with his nose. Then I gave Caleb a spoon, and we each scooped some of the banana-cheese goo into each dough circle. He tried to fold the circles around the goo, but this was a messy difficult task even for me.
Banana Rolls
From Highlights High Five magazine, Dec. 2010
Ingredients:
1 banana
4 oz. (1/2 c) cream cheese, softened
dinner roll dough (the pre-made stuff you find in the refrigerated section of a supermarket)
Instructions:
Preheat oven to 375.
Peel the banana and cut it into chunks. Mash chunks in a small bowl. Add 1/2 c. of cream cheese and stir well.
Separate the dough into 8 sections. Press down on each section until it is a thin circle.
Add a spoonful of the banana-cheese mixture. Fold up the edges to cover the mixture. Place the rolls upside down (seam side down) on an ungreased cookie sheet.
Bake rolls for 10-12 minutes, until golden brown. Let them cool for 5-10 minutes.
Notes/Changes:
I probably did not stir well enough since some of the cream cheese seemed to be missing a banana flavor. I did grease the cookie sheet because the dough instructions said to do this. I recommend greasing lightly so that you can get the rolls off when done.
I thought these were quite tasty, but the kids seemed indifferent at best. Caleb thought they were too creamy, which is his usual complaint for dairy foods. With this feedback, I suggested other filling combinations which might be more appetizing to him. Strawberry or raspberry-banana, mango, peach, etc. I think the banana could do the job of making another fruit creamy without the dairy. I also think this basic recipe could be used as a way to introduce new or difficult to accept vegetables.
The second part of their lunch was mac-and-cheese "muffins." I had my doubts about this recipe again because of the dairy, but the process was fun enough to report. It's coming up in the next post!
When we returned from some quick morning errands, I announced that the kids would be helping to make their lunches today. Caleb squealed with delight, which Ellie then echoed. Much cheering and joy in the kitchen, so much that it needed to be tempered with jobs. Although I don't have a pictorial version of this, I bet your imaginations will do the trick. :)
I gave Caleb the task of cutting the banana. Each kid took a turn mashing the banana. We count to 3 for each kid's turn so it seems fair. Of course, the kids try to count for me, and they are learning that counting generally doesn't apply to Mom. I cut up the cream cheese to help mix it better (see Notes/Changes in recipe below). The kids again took turns stirring. Before opening the dinner roll dough, I remembered how much I loved doing that as a kid. So I started the tab but gave the job to Caleb. I used a serrated knife to separate the dough and let each kid smush the dough into thin circles. I went back over their work with the hope of making slightly more consistent and thinner circles. They of course argued a bit about who got to push which dough circle, and Caleb and I had an argument about his need to wash his hands after scratching/picking/playing with his nose. Then I gave Caleb a spoon, and we each scooped some of the banana-cheese goo into each dough circle. He tried to fold the circles around the goo, but this was a messy difficult task even for me.
Banana Rolls
From Highlights High Five magazine, Dec. 2010
Ingredients:
1 banana
4 oz. (1/2 c) cream cheese, softened
dinner roll dough (the pre-made stuff you find in the refrigerated section of a supermarket)
Instructions:
Preheat oven to 375.
Peel the banana and cut it into chunks. Mash chunks in a small bowl. Add 1/2 c. of cream cheese and stir well.
Separate the dough into 8 sections. Press down on each section until it is a thin circle.
Add a spoonful of the banana-cheese mixture. Fold up the edges to cover the mixture. Place the rolls upside down (seam side down) on an ungreased cookie sheet.
Bake rolls for 10-12 minutes, until golden brown. Let them cool for 5-10 minutes.
Notes/Changes:
I probably did not stir well enough since some of the cream cheese seemed to be missing a banana flavor. I did grease the cookie sheet because the dough instructions said to do this. I recommend greasing lightly so that you can get the rolls off when done.
I thought these were quite tasty, but the kids seemed indifferent at best. Caleb thought they were too creamy, which is his usual complaint for dairy foods. With this feedback, I suggested other filling combinations which might be more appetizing to him. Strawberry or raspberry-banana, mango, peach, etc. I think the banana could do the job of making another fruit creamy without the dairy. I also think this basic recipe could be used as a way to introduce new or difficult to accept vegetables.
The second part of their lunch was mac-and-cheese "muffins." I had my doubts about this recipe again because of the dairy, but the process was fun enough to report. It's coming up in the next post!
Thursday, May 13, 2010
Thoughts about Food and Time
A friend of mine from high school mentioned that she didn't feel like she had time to prepare real food for her family. I don't know what she does for a day job (outside of the motherhood job which is more than one job even with only one kid!), but I have been thinking about her comment for a while now and wondering whether I had anything to offer to her and people who feel similarly.
I don't work outside of the home full-time, but it isn't like I can spend my day cooking either. Two young kids make sure of that. :) Still I imagine I probably have more time to cook than the average full-time work outside of the home parent. On a good day, I can spend an hour cooking dinner. A good day means that Aaron is home before 6 to entertain the kids OR the kids are miraculously self-entertaining and not requiring peacekeeping forces. On other days, I have much less time to cook, but I still don't feel like I'm feeding my kids junk. I know when we feed them junk or heavily processed food, and I know it isn't every day. So how do we do it?
For starters, it really is a priority for us. I struggle with food very deeply. Like many Americans, I am currently overweight and struggle with eating the right amount of food even when the food I'm eating is good for me. When the food I'm eating is something like decadent awesome dessert, forget it! Anyway, feeding my kids healthy food is part of my battle with food. I want to show them what good food is, to prove that it is better than junk, and maybe in the process I can selfishly transform my own eating.
Since food is a priority for us, we make a point of planning at least a few dinners for each week. I plan for variety and preference. I think about what the kids typically enjoy and what I want to try or bring back for that week. We actually have a menu plan on our fridge to suggest basic meal themes for each weekday. We don't plan our weekend meals largely because we know we have more time.
Monday - chicken
Tuesday - "Mexican" (quesadillas, burritos, enchiladas, etc.)
Wednesday - pasta
Thursday - something quick like fish n chips, spinach pie from Trader Joe's, cheese sticks (not healthy but quick), etc.
Friday - fish, green veggie, rice, challah, sometimes squash kugel
Since first creating that plan, we have switched things around. Monday has been "Mexican" night many times. Thursday has been more elaborate instead of ready to eat. Sometimes we focus on clearing out leftovers from the weekend.
We make a grocery list every week. We keep it posted on the fridge to add to it when we think of things we need or want. When we get ready to shop, we think about whether we have any cravings for a meal (or if I feel like making something specific). I find that I'm more likely to cook something if I buy the ingredients. I hate wasting food, and not cooking something I bought ingredients for means I may end up letting good food go to waste!
But the time issue remains - when do I cook? How do I make that time? What do I do when there isn't time to cook?
I never cook for only one night, if I can help it. If I'm going to make the effort of cooking, enjoyable as it is for me, then I want that meal to be available more than one time. That takes care of lunches and the dinners when I don't have time or inclination to cook. Cooking more than one of something saves loads of time in the end. It doesn't take that much more time to double a recipe, and most of what we eat saves well for a few days.
I try to cook those larger dishes on the weekend when I know I have the time to cook more. I don't dedicate separate time on the weekend for it. I know some people plan a cooking day or evening to cook ahead for the week. I'm not quite so rigid. I just make the weekend meal larger or in 2 dishes so that I know I'll have leftovers. Having chicken on the grill, green beans, mashed potatoes? OK - make double the chicken at least. Leftover chicken = sandwiches, reheatable lunches, filler for enchiladas/burritos, etc. Making up a spinach lasagna? I make two in 9x9 dishes instead of only one in a 13x9. I can choose to freeze the extra for months later or store it in the fridge for that week.
When I think about how long people are willing to wait in line at a popular restaurant for dinner, I wonder why the same people say that cooking takes so long. I welcome your thoughts on time and food!
I don't work outside of the home full-time, but it isn't like I can spend my day cooking either. Two young kids make sure of that. :) Still I imagine I probably have more time to cook than the average full-time work outside of the home parent. On a good day, I can spend an hour cooking dinner. A good day means that Aaron is home before 6 to entertain the kids OR the kids are miraculously self-entertaining and not requiring peacekeeping forces. On other days, I have much less time to cook, but I still don't feel like I'm feeding my kids junk. I know when we feed them junk or heavily processed food, and I know it isn't every day. So how do we do it?
For starters, it really is a priority for us. I struggle with food very deeply. Like many Americans, I am currently overweight and struggle with eating the right amount of food even when the food I'm eating is good for me. When the food I'm eating is something like decadent awesome dessert, forget it! Anyway, feeding my kids healthy food is part of my battle with food. I want to show them what good food is, to prove that it is better than junk, and maybe in the process I can selfishly transform my own eating.
Since food is a priority for us, we make a point of planning at least a few dinners for each week. I plan for variety and preference. I think about what the kids typically enjoy and what I want to try or bring back for that week. We actually have a menu plan on our fridge to suggest basic meal themes for each weekday. We don't plan our weekend meals largely because we know we have more time.
Monday - chicken
Tuesday - "Mexican" (quesadillas, burritos, enchiladas, etc.)
Wednesday - pasta
Thursday - something quick like fish n chips, spinach pie from Trader Joe's, cheese sticks (not healthy but quick), etc.
Friday - fish, green veggie, rice, challah, sometimes squash kugel
Since first creating that plan, we have switched things around. Monday has been "Mexican" night many times. Thursday has been more elaborate instead of ready to eat. Sometimes we focus on clearing out leftovers from the weekend.
We make a grocery list every week. We keep it posted on the fridge to add to it when we think of things we need or want. When we get ready to shop, we think about whether we have any cravings for a meal (or if I feel like making something specific). I find that I'm more likely to cook something if I buy the ingredients. I hate wasting food, and not cooking something I bought ingredients for means I may end up letting good food go to waste!
But the time issue remains - when do I cook? How do I make that time? What do I do when there isn't time to cook?
I never cook for only one night, if I can help it. If I'm going to make the effort of cooking, enjoyable as it is for me, then I want that meal to be available more than one time. That takes care of lunches and the dinners when I don't have time or inclination to cook. Cooking more than one of something saves loads of time in the end. It doesn't take that much more time to double a recipe, and most of what we eat saves well for a few days.
I try to cook those larger dishes on the weekend when I know I have the time to cook more. I don't dedicate separate time on the weekend for it. I know some people plan a cooking day or evening to cook ahead for the week. I'm not quite so rigid. I just make the weekend meal larger or in 2 dishes so that I know I'll have leftovers. Having chicken on the grill, green beans, mashed potatoes? OK - make double the chicken at least. Leftover chicken = sandwiches, reheatable lunches, filler for enchiladas/burritos, etc. Making up a spinach lasagna? I make two in 9x9 dishes instead of only one in a 13x9. I can choose to freeze the extra for months later or store it in the fridge for that week.
When I think about how long people are willing to wait in line at a popular restaurant for dinner, I wonder why the same people say that cooking takes so long. I welcome your thoughts on time and food!
Monday, October 19, 2009
Cooking with Preschool
Last Thursday I volunteered in Caleb's preschool classroom. The teachers asked all families to send in recipes of their kids' favorite snacks and to volunteer for 30 minutes to cook with the kids. Being indecisive, I sent in 2 recipes: applesauce and zucchini bread. My volunteer date eventually arrived, and I packed up all the stuff I thought the school wouldn't have (food processor, zucchini, raisins, loaf pans).
I had SO much fun watching the kids mix and pour. I had SO much fun sharing the zucchini with the kids. I brought an extra one so the kids could pass it around. Zucchini make excellent horns, by the way, and acting like they are horns gets a lot of 3-4 year old giggles. I managed not to scare any of the kiddies with the food processor by giving them warning that it makes a lot of noise. And apparently the kids liked the bread just fine, though Caleb said some of the kids thought it was strange. I guess Caleb and I are going to have to get used to people thinking I'm strange. :)
When I entered Caleb's classroom, one of his teachers helped me find a place for my bag of tricks. She then told me that Caleb has the healthiest lunches she has ever seen in the school and that he eats really well. She told me he doesn't throw food and that he rarely needs reminders to finish eating or to clean up when he is done. I just beamed. I can't take full credit as Caleb is his own individual and makes his own choices, but I'm super glad that he is making choices that we wanted and encouraged him to make. I'm also delighted that the lunches I've been sending have been noticed.
OK, so self-congratulatory comments aside, I also found it interesting to watch how the kids responded to a cooking project. Some of the kids were fascinated and were begging for turns at this or that. Other kids wander to and from the table. I figured this was normal preschool behavior until another teacher said "You can always tell which kids cook at home." I asked her to explain even though I knew what she meant. The kids who cook at home or see cooking at home stayed at the table. The kids who aren't involved in food preparation at home wandered. I thought about that on my way home.
Why do some people cook with their kids while others do not? When do I choose to include Caleb and when do I ask or tell him to find something else to do?
Cooking with kids takes time and patience. Most people are lacking one of those two requirements. I don't have a lot of patience, and sometimes I don't have much time. Yet I like cooking with Caleb. It does take longer. It can be messier. It is rarely peaceful, and I like to cook as almost a spiritual or meditative experience. I like cooking with Caleb because I want him to know how food is made. I want him to know how to provide good real food for himself and others. Yes, I know that cooking can teach lots of other skills - math, science, the value of family traditions. I want Caleb to know that food doesn't always come from a box or the freezer to the microwave.
I'm not sure why I want Caleb to know this. I know I am passing on to him something that Aaron and I enjoy doing. I know I am passing along recipes and "techniques" that work for us. I guess I want Caleb to have a healthy relationship with food. And yes, I do believe we have a relationship to food. I think that we can develop a healthy relationship to food by knowing where it comes from, how it is prepared, and how our bodies and minds use it. Participating in our CSA, going to the farmers' market, and shopping together shows Caleb where our food comes from. Cooking with Caleb and talking about how we made things shows him how raw ingredients become the foods he enjoys. And as we eat the foods we make together, we can talk about what we like doing so that we can focus on how food gives us the energy to enjoy life.
I had SO much fun watching the kids mix and pour. I had SO much fun sharing the zucchini with the kids. I brought an extra one so the kids could pass it around. Zucchini make excellent horns, by the way, and acting like they are horns gets a lot of 3-4 year old giggles. I managed not to scare any of the kiddies with the food processor by giving them warning that it makes a lot of noise. And apparently the kids liked the bread just fine, though Caleb said some of the kids thought it was strange. I guess Caleb and I are going to have to get used to people thinking I'm strange. :)
When I entered Caleb's classroom, one of his teachers helped me find a place for my bag of tricks. She then told me that Caleb has the healthiest lunches she has ever seen in the school and that he eats really well. She told me he doesn't throw food and that he rarely needs reminders to finish eating or to clean up when he is done. I just beamed. I can't take full credit as Caleb is his own individual and makes his own choices, but I'm super glad that he is making choices that we wanted and encouraged him to make. I'm also delighted that the lunches I've been sending have been noticed.
OK, so self-congratulatory comments aside, I also found it interesting to watch how the kids responded to a cooking project. Some of the kids were fascinated and were begging for turns at this or that. Other kids wander to and from the table. I figured this was normal preschool behavior until another teacher said "You can always tell which kids cook at home." I asked her to explain even though I knew what she meant. The kids who cook at home or see cooking at home stayed at the table. The kids who aren't involved in food preparation at home wandered. I thought about that on my way home.
Why do some people cook with their kids while others do not? When do I choose to include Caleb and when do I ask or tell him to find something else to do?
Cooking with kids takes time and patience. Most people are lacking one of those two requirements. I don't have a lot of patience, and sometimes I don't have much time. Yet I like cooking with Caleb. It does take longer. It can be messier. It is rarely peaceful, and I like to cook as almost a spiritual or meditative experience. I like cooking with Caleb because I want him to know how food is made. I want him to know how to provide good real food for himself and others. Yes, I know that cooking can teach lots of other skills - math, science, the value of family traditions. I want Caleb to know that food doesn't always come from a box or the freezer to the microwave.
I'm not sure why I want Caleb to know this. I know I am passing on to him something that Aaron and I enjoy doing. I know I am passing along recipes and "techniques" that work for us. I guess I want Caleb to have a healthy relationship with food. And yes, I do believe we have a relationship to food. I think that we can develop a healthy relationship to food by knowing where it comes from, how it is prepared, and how our bodies and minds use it. Participating in our CSA, going to the farmers' market, and shopping together shows Caleb where our food comes from. Cooking with Caleb and talking about how we made things shows him how raw ingredients become the foods he enjoys. And as we eat the foods we make together, we can talk about what we like doing so that we can focus on how food gives us the energy to enjoy life.
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