Instead of offering excuses or blathering about resolutions, I am simply going to say I'm back and intend to make more time for blog posts. A few things have shifted in my life so that I just might be able to stick with this on a regular basis. Yay!
For today, I will get back to the basics—providing my meal plan and recipes for the first week of January, and also sharing a bit of my current challenges around feeding my children.
As many parents would agree, the challenges seem to constantly shift, so once you think you've solved one problem another one seems to arise. Once we adjusted to D deciding he hates mushrooms, we suddenly also have to take into consideration that G has turned against pancakes (this is a tough one, since D doesn't consider a weekend to be complete without a large serving of pancakes).
At 5 and 7, my boys are considered by most to be good eaters. D in particular is growing fast enough that he can't afford to be fussy. Several moms have commented that when my boys are over, they are delighted by how enthusiastic they are about food. They eat most vegetables, they like all kinds of meat and starches, including lentils and whole grains. But if I try to mix things up in some kind of casserole, or too much spice of any kind, it is branded "too spicy" by five year old G, and rejected outright.
The strange thing is that G loves to eat when he likes what is put in front of him, and I've seen him literally break down in tears when we've had too many meals in a row where he has to try things he doesn't like or pick through things that contain ingredients he doesn't like. I don't want that to be his food experience either. It's tough on everyone.
If I were willing to serve what I have heard some chefs call "prison food"—a meat, starch and steamed vegetable, served untouching on the plate, my kids would for the most part be happy. It's me and my insistence on variety that get me into trouble. But I also know that sometimes they'll reject something one day and enjoy it the next, so I don't want to give in to their requests for simplicity just yet. It's all so confusing.
I'm trying to do more planning in order to make better use of what is in our pantry and freezer. I'm also trying to provide a variety of food experiences that both serve my kids' preferences for plain and simple and offer some new flavours and healthful options. I'm hoping it will do us all a service in the long run.
Starting with our meal tonight, I've set up a plan for six nights, offering a mix of vegetarian, meat, and options for using leftovers. Here goes!
Emeril's Asian-Style Braised Short Ribs
Steamed brown and wild rice
Braised Bok Choy
This meal has been a hit in the past, so I was pretty confident going in. I don't get fancy with the sauce, just braise the ribs and then put them not the table. The kids love the ribs and the rice. The bok choy, while loved by my husband and me, and scarfed down by D, was rejected by G. Oh well. He ate the kale salad the night before, and both a romaine salad and roasted broccolette the night before, so I'm just going to have to accept my losses along with the wins.
Fried rice with leftover roast pork, peas, corn and eggs
Asian inspired salad (Probably this salad dressing, Romaine lettuce and fresh mandarin oranges and cashews)
I don't really have a recipe for fried rice. I will just dig around in my fridge, pull out what I can find for veggies, chop it small and stir-fry it with the roast pork and leftover rice. Then I'll mix in an egg. I have already been informed by D (and G will certainly follow) that this will not be a popular meal. Maybe I'll bend a little and make up plates of all the stuff in the fried rice, but not mixed together, for the kids.
Vegetable Upside Down Cake (from Mollie Katzen's Enchanted Broccoli Forest (I have the old edition, but there's a new one))
I've never done this before, but it is a novel idea, and it fits my goal to pack in more vegetables in novel ways. I have lots of sweet peppers in my fridge after Christmas and New Years' parties. G declared sometime last year that he hates them, but he can usually be persuaded to pick them out.
Monster Meatballs in Tomato Sauce (from Canadian Living's new seasonal slow cooker magazine, Easy Does It)
At worst, G will eat plain spaghetti with cheese. Strangely, his favourite cheese of all time is fresh Parmeggiano, which he will eat by the handful. I'll maybe save him some lettuce without the 'spicy' Caesar dressing so he gets some vegetables.
Quinoa egg muffins by slenderkitchen.com
Roasted acorn squash
Salad (of some kind)
Squash is slowly becoming accepted in our household...very slowly. I'm not sure how this will be met in our house, but since I can't let the poor thing go to waste, I'm going to cook it. I'll try to work leftovers into my lunches.
As for the egg muffins, I will have a sense of what else needs using up by Thursday, and I can hopefully make a few without red peppers, so that G will enjoy them too.
Friday (Date night!)
I will only be cooking for the kids on Friday, since my hubby and I are planning to head out for a much needed adult night. We've been either traveling for work or just too busy to schedule a night out together for well over a month. We're looking forward to dinner and a movie.
My food fallback for date nights is usually smokies and perogies, some fresh veggies and a bowl of frozen peas. Weird, I know, but my kids plough through frozen peas like you wouldn't believe. Try it sometime! I often offer them as an after school snack.
Looking back on this meal plan, it may be too pushy for poor fussy G. But we have leftover roast pork and short ribs that we can make a meal of somehow if needed. And tomorrow, we're back to school lunches so I made a big batch of Morning Glory muffins, switching out the pecans for pepitas, to abide by the school's nut-free policy.
I thought I could find the morning glory muffin recipe link that I have been using for years, but I've been thwarted by the ephemeral nature of the World Wide Web. The original link is gone! But lucky for everyone, I have two hand-written copies of it in my recipe binder, so I will share here:
Morning Glory Muffins
Mix together in a large bowl:
4 c. flour (I used half white and half whole wheat)
4 c. oatmeal
2 1/2 c. sugar
4 t. baking soda
2 t. baking powder
4 t. cinnamon
1 t. salt
1 c. sunflower seeds
1 c. sesame seeds
1 c. raisins
1 c. pecans (or pepitas)
1 c. coconut
In a separate large bowl, mix the wet ingredients:
1 c. buttermilk (or milk kefir)
1 c. vegetable oil
2 t. vanilla
2 c. grated carrot
2 c. grated zucchini
2 green apples, peeled and grated
Add wet ingredients to dry and mix well. Spoon into muffin cups and bake at 350F for 20 minutes or until a toothpick comes out clean. I make these as mini muffins too. Then you only need to bake them for 10 minutes. This makes 4 dozen large muffins. You'll be enjoying them out of the freezer for a few weeks!