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On Monday evening I brought my eldest to a swimming lesson that started at 6 pm but we had to leave the house by 5:30. My husband was getting home just in time for me to leave the other two behind and give him quick kisses hello and goodbye. I figured it was best to have dinner ready for everyone but my eldest and I would eat upon our return around 7:30. I’d defrosted a haddock the day before so I needed to cook that.
Twenty-five minutes later I was out the door with dinner on the table for my two youngest and my husband: baked haddock with tomatoes, red onion, cilantro and lime (almost like a baked version of ceviche); basmati rice; baby spinach; broccolini and an avocado salsa. 
Baked Haddock with Tomatoes, Red Onion and Cilantro
This can be done with other flaky white fish as well.
1¼ pounds haddock
¼ red onion, chopped
2 plum tomatoes, chopped
handful fresh cilantro, chopped
juice from ½ lime
½ cup white wine
1 Tbsp olive oil
Sea salt and pepper to taste
(optional chopped Serrano pepper)
Coat oven proof pan with olive oil and place fish on top. Cover with the wine, lime juice and other ingredients. Bake for 10-15 minutes at 350F (depending on thickness of fish) until it flakes. Serve over rice.
Avocado Salsa
2 ripe avocados, chopped
juice from 1 lime
handful of chopped cilantro
1 plum tomato, chopped
¼ red onion, chopped
¼-½ Serrano pepper or habanero pepper finely minced
tsp olive oil
Sea salt and pepper to taste
Gently mix ingredients in a bowl and chill for at least 10 minutes before serving.
I noticed when we got back that the two boys had done a great job on their dinner with one having left only a one inch piece of fish. Although I would have preferred to eat it fresh out of the oven, it was delicious. Definitely something I’d serve again. My eldest son and I enjoyed ours together. He dove into the rice first and then tackled the rest of it. Each and every boy ate all their veggies and my eldest gobbled up the salsa— I had to reluctantly give up some of mine!
You are so very welcome! Good luck!
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Can you tell how nervous I was to start? saraconner: Life & Style with Sara: My Kids Really Eat This – now available On Demand Want to watch the author of “My Kids Really Eat This” live and in action? In … Continue reading
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Sometimes it’s just mentioning the name of the food that can turn up the nose of my kids. But change it a bit, don’t mention the name and wham, they like it. Totally by accident I again found this out. I didn’t purposefully omit “cauliflower” when I had my middle son try the soup I’d just made, because he of all my sons loves cauliflower. I just said, “Here try this.” It’s the other two who profess to “hate it”. That is until I made the soup. They saw it cooking and my youngest one asked what the smell in the kitchen was, so I showed him the cauliflower soup still in it’s adolescence. 
He looked and said, “Yuck! I Hate Cauliflower!” and walked away. Well, after I puréed the soup, and it no longer looked the same, I approached my cauliflower-loving middle with a spoonful. He ate it and requested another spoonful immediately, so my youngest sitting next to him and not wanting to be left out, said, “Hey I want some!” “Ok!”, I gave him a taste. And another, and another. And so on and so on. Well then my eldest wanted a taste. And another… so much for cauliflower hating. They all had more. I think the spices and appearance were just camouflaging enough that they were open to sample.
I adapted Spicy Cauliflower Soup from The Art of Simple Food byAlice Waters
Curried Cauliflower Soup
2/3 lg head cauliflower, chopped
2 Tbsp olive oil
1/2 onion diced
1 sm carrot, peeled and diced
3/4 tsp cumin seeds, crushed
3/4 tsp coriander seeds, crushed
1/2 tsp hot chili powder
1/4 tsp turmeric
salt and pepper
1 Tbsp fresh cilantro chopped or 1 cube frozen cilantro
1 1/2 cups chicken stock
1 cup vegetable stock
1 cup water
Sauté onion and carrot in olive oil. Stir in spices and remaining ingredients. 
Bring to boil then lower heat and simmer for 30-35 minutes. Purée with immersion blender. 
Optional garnish- – plain yogurt, mint and lime juice
We don’t have the most creative lunches. I try to make sure they get a balanced lunch. They’ll often get left-overs or a sandwich (turkey, ham, salami— all nitrate/nitrate, preservative free; real peanut butter and jam, egg salad, etc), carrot, celery and/or cucumbers, apple slices or apple sauce, hummus and pita chips, fruit leather, rice cakes, pretzles… Can’t think of what else. Sometimes the sandwiches are roll-ups using tortillas, slice of meat, shredded lettuce, and mayo.
Hope that helps!
If you freeze yogurt tubes and juice pouches, they’re good to keep things cold too.
Thank you so much! I’m sure if you ever have kids you’ll start them off well!
Thank you! I’ve always been interested in tapping my own trees. The kids and I have done it at a couple of local farms and some good friends do it.