Invested



I'm sure I've complained about this before, but my kids don't like to eat. Like every other small person, they will gladly snack on granola bars all day, pick at a healthy dinner then beg for more snacks right before bedtime.

To remedy this, I'm making a greater effort to let the kids be part of the family food decision. I've let Logan pick out vegetables and fruit at the grocery store. He helps put away groceries (when he is in the mood). I've always cooked with the kids, but I'm trying to get them to take an even bigger role. I supervise them as they make their own pizzas and quesedillas. Vivian just figured out that she likes grilled cheese sandwiches. I let her make that too. Last week she said she wanted three types of cheese on her sandwich. Who was I to say know to such a foodie? I dug out three types of cheese from the fridge, and she was super happy to make and eat her sandwich.



 Tonight was a big culinary step forward  (in my eyes), Vivian breaded taliapa for fish and chips. She dipped the fish in egg wash then into bread crumbs and finally onto the baking pan. Her fish was perfectly coated. Yes, I had to shriek, "Don't lick your fingers!" She only tried it once, and she even washed her hands with soap afterwards without being told to do so.

Best of all, as I give the kids more control over what we cook and eat, they eat more. Vivian especially eats more when she is the head chef. Tonight she ate more fish than me!

Vivian says, "I like to taste the stuff when they're getting cooked, like a cake or some bread. I love when you (Mommy) make something for me."

Well said sweet girl.

If you were here to cook with me

For 6 months I've gathered a couple friends each week to teach them to cook some of my favorite recipes and recipes I've wanted to try. Some of the recipes are family favorites that I grew up eating and cooking, others are from the Internet and TV that I've wanted to try, but most are meals that I've been cooking for my family. I enjoy teaching the ladies how to cook home cooking with a bit less work and a lot of confidence building. I've seen the girls progress from not knowing how to cut an onion to doing happy dances because they look forward to using my super sharp knives. It took a while for me to notice the changes in my friends, but now that I've opened my eyes I see the confidence and joy I've helped them find. Last week I received a text message from one of the girls that said, "My husband said that the Shepard's pie is 'bang worthy.' Thanks!"
I'm tyring to figure out how to turn this into a small business. I'm excited but very scared. I should deal with my fears by crunching some numbers and figuring out a business plan. But the risk....
Anyway.
With Thanksgiving around the corner, I thought I would share some new found favorite side dishes.

“Dirty” Broccoli *easy and yummy enough for Thanksgiving

1 lb fresh broccoli

1 T water
2 T olive oil
2 cloves garlic, minced
¼ c. plain breadcrumbs (store bought or pulse a slice of bread in the food processor a few times)
½ t dried oregano
¼ t salt
Pinch of pepper

-Cut broccoli into spears and put in a microwave safe dish with the water. Cover tightly with plastic wrap. Microwave for 4 minutes. Drain water from bowl.
-While broccoli is cooking, heat oil in skillet over medium high heat. Add garlic and cook until you can smell it (1 minute). Add remaining ingredients and cook, stirring frequently, until breadcrumbs are toasted, about 2 minutes. Toss breadcrumbs with broccoli and serve.

 

Buttermilk Mashed Potatoes

I now crave these potatoes.

2 pounds Yukon gold potatoes, peeled and diced in 1 inch cubes
6 T butter
2/3 c buttermilk (room temperature)
Pepper

 -Place potatoes in a large pot. Fill with water so that potatoes are covered by one inch of water. Add 1 T salt. Bring to a boil over high heat. When water starts to simmer, reduce heat to medium and simmer until potatoes are fork tender (18 minutes). Drain.

-Add butter to hot pan. Melt. Add hot potatoes to pan with buttermilk and smash. Add pepper to taste.