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I believe it is safe to cook veggies in the microwave. You don’t need as much water or time to steam them so they actually retain more of their nutrients. But don’t use plastic (especially thin plastic wrap or containers with BPA) as chemicals can leach into the foods. Use glass, ceramic, non-bleached parchment or wax paper.
Mis en place is a term in cooking which means everything in its place— before you cook. This is one thing that I’ve picked up from my husband. I used to be a bit rash in my cooking and not have everything prepared before I began to cook but that can be tricky especially when cooking with ingredients that need to be added in quick succession.
I needed to use up the remaining chicken thighs that I’d used in the previous night’s dinner and I also had some eggplant I wanted to use. I found a Mark Bittman recipe that I thought sounded delicious. It was a vegetarian dish but you can add meat to it. I added the chicken; lamb would be perfect too. It is something that can’t just be thrown together without prior prep, but it’s worth it! You will need to have all the spices mixed, the ginger, garlic, veggies and chicken chopped prior to cooking. It takes about an hour. 
Mark Bittman’s Curried Coconut Eggplant with Potatoes (and Chicken)
I cut the recipe in half because I only had one eggplant. I also added one small zucchini. It was enough for the 4 of us plus there were leftovers for 2. This is the original recipe:
Prep the eggplant first by peeling, cubing and salting. While draining mix the spices, (I ground the coriander seeds with a mortar and pestle.) Then mince the ginger, slice the garlic, and peel and cut them the potatoes. Mix all the spices together then prepare the tomatoes. (To peel slice an X into the bottom, dunk into boiling water for around 20 seconds then put into ice bath. Skin will come right off). Put oil and mustard seeds into a pan over medium heat and cover for about 3 minutes when they began to pop. Add rest of spices, ginger and garlic and cook, stirring often until the ginger and garlic are soft. 
Next add tomatoes, potatoes, eggplant, chicken and coconut milk. Reduce heat, cover and cook for 15 minutes, stirring every so often. Add chicken and cook for another 15 minutes. 
(While that was simmering I put the rice on so it would be ready at same time.) Add zucchini (optional) and if necessary some more coconut milk, salt and pepper then continue cooking for about 15 minutes (uncovered). Once time is up, stir in the lime juice and serve over rice.
You can also cook the rice in coconut milk (half water, half coconut milk) if you’d like.
My sons loved it! I loved it! My eldest liked it so much that he finished his brother’s after he’d devoured all of his! 
It was a bit spicy for my middle son but he ate it with a mix of pleasure and pain and lots of water. I hadn’t adjusted the cayenne but noted it for the future.
Fruits & Veggies you DON’T need to buy organic
Until I have more than 5 minutes to sit down at the computer…
I thought this would be helpful for those trying to figure out some shopping hurdles: foods can you buy conventionally grown instead of organic. From The Daily Green.
Hope to get my eggplant, potato, coconut curry with chicken and my latest lamb posts up soon! Hope those in the States have a wonderful holiday weekend and those elsewhere a wonderful weekend. Thoughts to those in Christchurch and Canterbury area.
Thank you! I don’t have a bread machine and have just started making bread a couple of months ago. I use the Sullivan St Bakery’s no knead bread recipe. It’s 3 cups flour, 1 1/2 cups water, 1/4 tsp dry yeast, 1 1/2 tsp salt. I sometimes substitute 1 cup of spelt flour or oat flour or whole wheat flour for 1 cup of the all-purpose flour. I will also substitute 1/4 cup of ground flax seed for 1/4 cup flour. Try searching online for some recipes and see if one sounds good. Good luck!
There is no guarantee with a CSA. Blight, bugs, weather can all wreak havoc among a crop. But, if it works out well— it’s amazing… organic fresh veggies that are so fresh and delicious. It’s the chance you take same as the farmer.
Check out the farm or call them. Talk with the farmer. See if there’s a waiting list. See if there’s a discount if you put in some time weeding and harvesting. (Mine gives $100 off if we put in 12 hours of work and it included website help)
A farmer’s markets might work better for you— but make sure you go regularly. This way you’re paying for what you buy at the time. Then there are those that even let you buy a share at the beginning of the year then select what you want when you come to pick up.
Thank you! Sorry your husband doesn’t like to cook at home, mine loves it but is hardly ever home to do so. I’ve learned so much from him. I’d love to hear if you’ve tried some of the ideas I’ve given.
If you want to open your son up to more foods than mac & cheese: don’t make it— just cook something for you and your husband and feed him what you eat. It might take some time, but he’s young enough for you to introduce new and healthier foods. And for those times when you do give m&c make sure it’s not the bright orange one (Kraft uses yellow #5 which is linked to hyperactivity, attention disorders and cancers) but something like Annie’s or Trader Joe’s white cheddar and serve several veggies (like raw carrots, celery, cucumbers) on the side. Good luck, I hope I’ve helped.
Wish I had more time— to write among other things! I tried writing this post last night near midnight after I had just finished filling out paperwork for my 6 year-old’s new school. One thing I loathe when they get back to school is all the papers that come home— flyers and notices. Last year all three were in the same school and I’d get everything in triplicate. Now a different school along with the original, different schedules (not even on the same holiday schedule which will be tricky!), different lunch programs (it’s tough navigating that without dealing with two different providers) and I’m sure more papers coming home. It takes up so much time— time to fill out, time to sort, time to throw away.
I was too tired to write last night and then today, when I finally got the chance, I got consumed by news of the earthquake in New Zealand where I have many loved ones. I am putting off laundry yet again to write… for those wondering how I find the time!
Last night I created a new recipe based upon a Southern or Creole-style dish. I would have loved to have made gumbo but didn’t have any okra or filé so it wouldn’t have been authentic. (Funny I got introduced to and fell in love with gumbo while working in Wellington, NZ) And I didn’t want to overdo it with spices for my kids by serving red rice… so I went with plain white rice.
I used organic free range boneless chicken thighs that I cut into smaller pieces. This is a great way to stretch out your budget and reduce your cooking time. I used chicken Andouille sausage which I like because it means less “meat” in our diet but you can use the more traditional made from pork. Most of my vegetables and herbs were from our CSA and the organic white beans were canned. It was a pleasant moment when I sat down to eat and watch the children dig in with such gusto. My middle son asked if it was “chili” I replied that it was “chicken and sausage chili”. They all loved it but my 6 year-old said it was a little spicy for him— that was mostly the Andouille. I think it took me about 20 minutes of prep and active cooking and another 10-15 of simmering. So, at least I found the time to do this.
Chicken, Andouille and White Bean Stew
Brown chicken and set aside. Heat olive oil in pan and sauté onions and celery until clear. Add garlic and peppers and cook until soft. Add paprika and chili powder stirring for one minute. 
Add tomatoes, chicken stock, chicken, sausage, beans and herbs. 
Cook for another 5 minutes stirring occasionally. Cover and reduce heat to low and simmer for 15-20 minutes. Serve over rice. 
As I mentioned, it was delicious and the boys gave it thumbs up but with a bit of extra milk and water drinking to counter the heat. I ate some leftovers for lunch today— even better which is often the case with tomato-based foods.
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I was late in the game on this one! I saw my followers multiply on Tuesday but it was via blackberry while I was out running errands on the kids last day of summer vacation. Actually they stopped sending me … Continue reading
Best of luck. It’s fabulous for you to try. Start slowly with a few things you know you like and just add one or two new things now and then. Or just go all out and try something you think sounds yummy and try it!
Let me know if you do!