Green and Brown (eat your veggies!) Spaghetti
July 24, 2011
Yes, it is true, my kids eat their vegetables. No, not every vegetable, every time, but they do eat them and what is more they like them. They even ask for them. So you do not peg my family and sweet little munchkins as social and culinary oddities, I thought I would let you in on a couple of tricks that I am convinced have helped me to raise two kids who are not afraid of vegetables.
1. Serve different kinds of vegetables, often.
Though there are certain vegetables that my kids will almost always eat (sweet peas, cucumbers, broccoli), I am careful to serve other types of vegetables frequently as well. I find that the more I mix of the types of veggies and the way I prepare them, the more likely they are to try different tastes. Though I never force them to eat anything, I do encourage them to try a bite. For the most part, I ignore them if they say they do not like something. What they do not like on a certain day, they may love the next. Keep at it.
2. Eat vegetables yourself and let them see you.
As a general rule, I figure I should be eating more vegetables than my kids, if I expect them to eat veggies at all. I pile on the salads and extra servings of vegetables and make sure they notice.
3. Catch them when they are hungry.
There is little chance my kids (or anyone else’s for that matter) are going to eat a pile of broccoli, when they have already consumed two bowls of mac and cheese or another preferable kid food. In the hour before dinner when my son is loitering in the kitchen complaining that he is “starving”, I like to put out a big plate of fresh raw veggies. Both he and my daughter will polish off surprisingly large servings of carrots, cucumbers, peas, broccoli, celery, etc. as they are waiting for dinner. After that, I do not worry too much if they happen to pick at their dinner vegetables.
4. Let them pick which vegetable to buy or cook.
When kids have the choice of which vegetable to eat, they are in control and may be more likely to actually eat it. Often at the farmers’ market or grocery store, I allow each child to pick out a vegetable. Often they surprise me with their choices (cauliflower, jicama), but almost without fail, they will gobble up their selection.
5. Vegetables should taste good.
Take the time to serve fresh, seasonal vegetables raw or cooked in a way that fits that food. Vegetables should taste delicious, just as the other parts of the meal should. Taste it, if it tastes good to you, it probably will to them as well. If the vegetable is overcooked or underseasoned, you cannot really blame your kids for not eating it.
Green and Brown Spaghetti is my kids only favorite way to eat zucchini. As any gardener knows, there is never a shortage of zucchini in the summertime. When recently both kids announced that they did not like zucchini (or ma-chini as my daughter calls it) I knew it was time to break out this favorite from last season. In this recipe, the zucchini is cut very long and thin to resemble spaghetti. I picked up the technique from Smitten Kitchen last year. Instead of cooking the zucchini, the hot cooked pasta is simply drained over the zucchini in a colander. The zucchini becomes just slightly tender, while still maintaining a good bite. Tossed with a bit of fresh pesto, it is a huge hit with our kids, but is certainly not a “kid food.” You can be proud to serve this to hungry eaters (and veggie-phobes) of all ages.
Perfect Peach Cake
July 17, 2011
It is hard to beat a fresh summer peach. At their peak, taking a bite of a perfectly ripe juicy peach is a transcendent experience. I find that farmers’ markets are the best place to buy peaches. The smaller farmers are much more likely to have a sense of the true maturity of the fruit they grow and allow it to fully develop. They also often give samples so you can judge for yourself the quality of the fruit. It was with these magical fruits in mind that I set out to make Perfect Peach Cake.
This recipe is slightly adapted from one in the last issue of Cook’s Illustrated. Once I saw it, I could not get it out of my mind. I began searching for a reason to make it, which luckily was not too difficult. The recipe involves some unusual steps such as roasting half of the peaches before adding them to the batter and sprinkling them with panko to absorb the excess juices that threaten to make a soggy cake.
World’s Easiest Carnitas with Grilled Tomatillo Salsa
July 14, 2011
Carnitas could easily claim their spot as my favorite food, especially when smothered in smokey, tangy tomatillo salsa. These “little meats” came late into my life, but over the last few years I have experimented with different methods of preparing them including on the stove top, in the oven, and most recently in the slow cooker. The slow cooker, as the name of this post suggests, is the easiest method by far.
Every busy household should have a slow cooker. During the school year, I rely on our slow cooker to have a hot dinner ready for us after my long day of work and my kids’ long day at school (especially on Mondays!). For the longest time though, I made the mistake of thinking that slow cookers are best used in the cool season months. I used it primarily for soups and stews, the kind of food we crave to warm us up in the winter. Recently though, I discovered that it is just as useful in the summertime to prepare dinner in the morning and have it cook all day. It does not even heat up the house, like the stove or oven would.
With dinner in the slow cooker, my family and I can head out on an adventure and not worry about having to be back to cook dinner for our nearly insatiable children. This worked out perfectly last weekend when we returned from a day on the river, hungry and wiped out from the sun and water, to find perfectly cooked carnitas waiting for us. I chopped up some cabbage for a slaw, warmed some tortillas, and dinner was served.
World’s Easiest Carnitas contains only five ingredients: pork shoulder, onion, salt, pepper, and oregano. You do not even need to add water. Just dice the pork, toss it in the spices, and place it in the slow cooker. The heat renders the fat from the pork and allows the meat to cook in its own lard. The top of the meat chunks that are exposed caramelize and brown beautifully. If you prefer to add other seasonings you certainly can. This method really highlights the taste of the pork, which I happen to like. These carnitas are more of the shredded pork variety than the super crispy nibble variety. If you prefer yours super crispy, brown them off in the oven just before serving. Serve carnitas with tortillas and grilled tomatillo salsa.
World’s Easiest Carnitas
adapted from Bon Appetit
serves 4
2 pounds pork shoulder, cut into 2 inch cubes
2 teaspoons salt
1 teaspoon pepper
2 teaspoons oregano
1 yellow onion, peeled and quartered
the garnish
corn tortillas
minced onion
cilantro
Grilled Tomatillo Salsa
Toss the meat with the seasonings and place in the slow cooker. Toss onion quarters on top. Cover pot and cook on low for 6 hours.
Discard onion. Remove meat with a slotted spoon and shred with your fingers. Serve warm with warm tortillas, minced onion, cilantro, and Grilled Tomatillo Salsa.
Note:
If you prefer super crispy carnitas, remove meat from the pot with a slotted spoon and spread out on a baking sheet. Roast in a 450 degree oven until crispy, about 10 minutes.
Grilled Tomatillo Salsa
inspired by Rick Bayless’ Mexican Everyday
makes 1 pint
1 pound tomatillos, husked and rinsed
4 garlic cloves
1 jalapeno
1/4- 1/2 cup water
1/4 teaspoon salt
Place whole tomatillos and jalapeno over a medium hot grill. Grill, turning occasionally, until skin is blackened and beginning to split. Remove from grill. Place jalapeno in a plastic bag for 5 minutes or so to loosen the skin. Peel and de-seed pepper. Place tomatillos, garlic, jalapeno, salt, and 1/4 cup water in a blender. Blend until smooth. Add more water if it seems too thick. Taste and adjust salt to taste.
Here is a printer- friendly version of the recipes:
World’s Easiest Carnitas with Grilled Tomatillo Salsa
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Raspberry Lime Popsicles
July 11, 2011
Nothing beats a great popsicle on a steaming hot summer day. Unfortunately, most of the popsicles sold in stores may be cold, but they are full of chemistry kit ingredients. It is hard to find a popsicle made of the real fruit whose taste they claim to bear. Luckily it is very easy to make your own. Popsicles molds make this easier, but they are not essential. You can make popsicles in small yogurt cups, ice-cube trays, or even small mason jars as Local Kitchen did recently.
Raspberry Lime Popsicles are loaded with raspberries and just enough sugar to bring out their flavor, without being overly sweet. The lime zest and juice adds a bright tang. Mmmm. Oh, and the color. The color is so vibrant and real. Simply whirl up the ingredients, strain out the seeds, and you are ready pour this raspberry goodness into a mold.
When the popsicles are solid, slip them from the mold for a truly refreshing treat. If you are serving them to kids, you may want to make this an outdoor dessert or at least have a wet rag on hand. We had some very red faces at our house after the kiddos eagerly chomped these down. This is a dessert that grownups and kids alike will love. They are very, very good.
Update: Here is another popsicle recipe that has won over our hearts and appetites! Red, White, and Blue Popsicles
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Lamb Kebabs and Greek Salad
July 8, 2011
Lest you think my family and I survive on berries and chocolate alone, I thought it was time to share an actual meal with you hungry readers. Sure I know “people” who might on occasion settle in over a pile of brownies and call it dinner, but really, it is time to talk about real food, with protein and vegetables included. This is the kind of food we should eat most of the time to make the indulgences of jam-piled pancakes and syrup-coated ice cream well deserved.
In truth, most of our summer meals resemble this one. We have some lean grilled meat, seasoned up to our whim. One the side is a pile of some kind of beautiful warm season veggie. There may be some focaccia bread or rice, but more and more I find that we do not miss the starch when we leave it out. In its place, I make a double portion of vegetables. Yes, even the kids do not seem to notice this omission (I just make sure they get their piles of pasta on another night during the week).
Armenian Lamb Kebabs are very simple to prepare, yet just different enough to pass for something special if need arises. They are perfectly seasoned to compliment the lamb without overpowering it. The Greek Salad is a fabulous side to the lamb, but it could be paired with any number of other meats.
My Pantry Shelf 