Late, late night dinner!

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I’m reading Animal, Vegetable, Mineral by Barbara Kingsolver at the moment and not that I think I have the will to go completely local like she did in the book, but I do try to make a conscious and conscientious effort to buy locally.  And one of those decisions led to us joining the CSA at a farm in town.   Well, one of my friends went away this week and I got to reap the rewards.  I got her CSA bin.  And this week’s bin was chocka-block full of kale, basil, green beans, purple beans, sugar snap peas, mustard greens, arugula, kohlrabi, beets, green onions, herbs and flowers.  So many delicious fresh vegetables!  Actually a bit too many for us to use while fresh and lovely with all that is planned, so I gave some arugula to another friend. 

I decided to continue on my buying-local streak since I needed some eggs and milk so I went to our regular egg farm, Stietzel’s but it just closed so I rushed up to another wonderful farm, Holbrook’s, before they shut. Problem is when I go here it’s like I’m in a local produce and dairy shopaholic’s heaven.  Sort of like when I go shoe shopping. I need to just back away from those gorgeous gladiator sandals that I can’t afford right now.  I don’t need them.  Just like, I didn’t need all the offerings at Holbrook Farm—and they have a lot to offer. 

Since I had my bounty of veggies from the CSA, I wasn’t tempted by the vegetables here, but I got some local milk, sausage, yogurt, and I really went a little overboard and bought a chicken from them.  Not that I don’t want to buy local or didn’t want to buy a chicken, but i was shopping for that night’s dinner.  I thought I’ll roast it (it was raining and seemed like the perfect thing to make for dinner on a dreary night) EXCEPT that it was already past 6 when we got there.  I don’t know what I was thinking.  By the time we got home, dressed the chicken, etc… Needless to say, we ate very late.

I was lucky enough to get a headless chicken so preparing it was relatively easy.  I stuffed the cavity with celery and garlic scapes.  I put sea salt, pepper, chopped fresh sage (about 1 Tbsp), chopped fresh thyme (about 1 Tbsp) and olive oil on the chicken.  Then I lay it on a bed of garlic scapes and put it in a 450 F preheated oven for 20 minutes.  I turned the oven to 325F and it continued for about an hour plus until it read 165F with instant-read thermometer.   

 

I threw in some new potatoes to the roasting dish about 45 minutes into it. They were simply coated in olive oil, salt and pepper.

Well, I had this gorgeous bunch of kale to start.  Last few weeks there hasn’t been enough of it to feed 4 or 5 of us so I add it to other things, but this week there was heaps and I got the added benefit of my friends harvest.  I stripped the leaves off the stalks with finesse, I had the steamer all ready, but once it was in, I got a little distracted by one of my sons and I overcooked it.  Kale Fail!  Kale takes longer than spinach, chard, beet greens to cook, but I mean when the lovely silver-sage green is now a khaki olive-brown you know it’s long gone.   I tried fixing it with some soy and sesame which my eldest took to, but my youngest two hated it and I don’t blame them, so did I. 

 

At least my kids enjoyed the chicken, beans and roasted potatoes.  They went to bed very late but we had a great dinner all from local farms (ok, the kale wasn’t so great). 

Note to self: Next time, save the roasting chicken for when there’s time and pay attention to the kale!

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Magic Beans

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In our bountiful CSA bin this week was a bag of purple string beans. 

I think they’re “burgundy” beans but not positive.  If you’re ever looking for a fun vegetable to cook with kids, look no further.  Really, these are truly magical.  They are a rich purple outside and grassy green interior but when they cook they turn all green (almost olive colored).  It’s a great thing for the kids to watch as they change colors and it just might be the thing to get the pickier eaters to actually eat some!  It only takes 3 minutes to cook in already boiling water. Drain and put in ice bath when done.  Can reheat with butter, salt and pepper to taste when rest of dinner is ready.

 We actually got our eldest to eat string beans when he was a toddler (after refusing several times) by creating the “Green Bean Dance”. It is a family tradition now and has gotten a bit out of hand.  What started as bopping in seats while munching on the beans together in unison is now full on break dancing.  The funny thing is… it worked.  My toddler was resistant to eating the beans and it became fun.  Kind of like slurping up spaghetti is fun.  Now, they all the love the taste of beans and we don’t need the dance, just occasionally have one for old time’s sake.

 

Looking at this photo from 2 days ago reminds me that I finally got to the pile of dirt in the corner… today.

© 2010 mykidsreallyeatthis.com

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Gallery

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I came up with this recipe because I got some Napa cabbage in our CSA bin, we had mushrooms in our fridge and I remembered once having pork, mushrooms and cabbage sautéed together in an Asian dish. Marinated pork in … Continue reading →

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Swiss Chard Fight

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One of the events which led me to write this blog was a fight my youngest and eldest children had… over Swiss chard.  Really.  They fought over a vegetable.  And one that most kids wouldn’t even eat let alone fight over.  I hadn’t even eaten it until 16 while visiting another country.  At dinner one night my 3 year old got up from the table (which is not an uncommon occurrence around here, to the complete chagrin of his grandparent).  My oldest son took the opportunity to stealthily stick his fork into the younger one’s pile of Swiss chard and shove the forkful into his mouth.  Well, the younger one caught him in the act, ran over and grabbed his face screaming, “No, that’s mine!” He really grabbed his cheeks hard.  Over chard.  I was so proud.

Ok, obviously, the behavior wasn’t ideal, but the object of their desire was healthy food.  It (chard) is something I didn’t learn how to cook or even eat raw until a few years back (yes, I tried it at 16 but that doesn’t mean I cooked with it for another 16 years).  I thought, I might be on to something here.  I’m not sure this happens everyday.  Yes, siblings squabble over the silliest things.  Yes, kids eat food.  But, I read daily about how dire our diets are getting.  How kids are unhealthy from eating junk food, getting obese, entering puberty early, etc.  I want my kids to be healthy and I’m sure every parent wants the same thing.  I figured if my kids are fighting over who gets to eat the Swiss chard not who has to eat the Swiss chard, maybe I have something to share.  Maybe if I tell you how I do it, others who’ve had trouble getting their kids to eat well will find insight and inspiration.  I hope I’ve helped.  I really am not here to preach. 

Today at the beach a longtime friend pointed out her potato chips to me and how there are no preservatives or artificial ingredients.  I remarked that there’s really no nutritional value in potato chips- just empty calories and lots of salt.  But, I really wish I’d kept my mouth shut. I don’t want people to be afraid of food around me… whether it’s good or bad, healthy or unhealthy.  I want the relationship between us and food to be normal.  No pressure, no prejudices.   I tried to make it up by saying we eat potato chips and usually pick that brand too, but I sounded insincere.  She reads the blog, so she was proud of eating something not so bad.  But, I probably messed it up by making the empty nutrient statement.  I guess I just want everyone to realize I am not perfect.  And I must say, I really enjoyed my Snickers Ice Cream today.  I love some junk—candy, cakes, French fries, yadda, yadda, yadda.  But, strive for the healthy stuff.  Limit the unhealthier stuff.  And enjoy it when you do eat it!  And make sure those kids of yours get the healthy choices often.  Because amazingly when they’re given them, they often eat them.  But for your sake hopefully they won’t fight over them.

© 2010 mykidsreallyeatthis.com

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Packing A Punch

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Amazing what a handful, or even just a teaspoon, of herbs can do to a dish.  Put a tablespoon of fresh chopped thyme with chicken and it adds such a magnificent dimension of flavor.  Whether that chicken is roasting whole or sautéing pieces with cream and wine; mmm…yum.  Throw some cilantro into Asian or Mexican style chow and it can intensify the already fantastic flavors.

 

I lifted a fairly plain salad to another level by adding chopped mint, parsley, dill and cilantro.  Just a little of each so as not to overpower the other or anything else.  It was so delicious and fresh tasting; so summery. 

One herb that I’ve had wonderful success growing in my garden is basil but unbelievably I’d never made pesto before… someone else has always done it, until now.  We’d gotten some in our CSA bin plus I have some growing outside so I thought I’d give it a try.

I looked up a recipe in The New Elegant But Easy Cookbook and then adapted it for the amount I had on hand and my tastes.  (I had a block of Reggiano Parmesan that I grated from myself but you can find some pre-grated in the cheese section of supermarket or Trader Joe’s.  I can’t recommend enough to not use the canister of powdered Parmesan cheese, it’s not going to give you the quality results.)

 

Pesto

In the Cuisinart I chopped together

  • about 5 cups of basil
  • 1/2 cup of toasted pignoli (pine) nuts
  • 3 garlic cloves
  • 1/2 cup grated Parmegiano Reggiano
  • salt & pepper to taste

Once blended to a choppy paste, while Cuisinart was on, I poured into top opening between 1/2- 3/4 cup of Extra Virgin Olive Oil until its consistency was right.  You don’t want it too oily. 

 

It was perfect for us.  We had the pesto on Rigatoni pasta. The boys really enjoyed it.  Initially they only wanted plain pasta with butter and salt, until they saw it— they wanted to taste it.  Once they tasted it, they asked for their pasta with it. I had mine with chopped tomatoes, the boys just pesto.  I didn’t put it on too thickly for them, so they could get used to the flavor.  It can be a little intense if it’s heavily sauced. 

 

Pesto is great with chicken and shrimp; in a grilled vegetable sandwich with fresh mozzarella; even on dollop on top of a grilled rib eye steak. 

Supposedly those herbs are healthy too.  Packed full of nutrients.  I know that they make foods taste great and my kids love those foods. 

 

© 2010 mykidsreallyeatthis.com

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I’m Not Superwoman

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If only I could feed my clients as well as my children (literally and figuratively).  I met a client for a business breakfast and she ordered egg white omelet with bacon and cheddar.  My thoughts ranged from how misinformed so many people are about egg yolks to if this client thinks he is getting the benefits of less cholesterol by ordering an egg white omelet, he’s just negated any by adding bacon… and cheddar.  Eat the yolks, they’re actually good for you.  Enjoy the bacon and cheddar, just don’t eat bacon too often.  But, I kept it all to myself because I manage their investments and financial situation, not their food and health.  I guess it can all go hand-in-hand- financial health and personal health; but I don’t think my clients want to hear food and nutrition advice from their investment advisor.  I’ve got the qualifications to advise them on investments, not nutrition.  

I began working from home a few years ago so that I could spend the first few years of my children’s lives with them— nurturing, playing, breastfeeding, just being with them.  I tried a couple of hours twice a week without kids to concentrate on my clients portfolios. I also took clients’ calls whenever they called and met them whenever they wanted.  Unfortunately my youngest has been battling a fever syndrome since he was just months old.  He gets a fever that can go up past 105F every 10 days to 3 weeks apart and can last as long as 9 days.  Any daycare/school situation I tried doesn’t allow a child during a fever.  He had his tonsils and adenoids out last week in the hopes that it will alleviate the fevers.

And I’ve now found out the hard way that some clients don’t want to deal with an advisor whose fever-stricken toddler is crying in the background.  And, even when my youngest doesn’t have a fever, when any of them are at home, it seems the phone signals the moment the kids want to ask me a question, cry or fight with one another— it’s Murphy’s Law.   I’ve always looked after the clients’ needs and am good at what I do (some clients keep telling me they wished I’d met them years earlier), but the impression of a distracted mother doesn’t seem like a good investment advisor to some.  No matter how I fed them, the appearance spoke louder.

This week I lost a big client.  He wanted someone who dedicated all his/her time to clients.  I didn’t bother to tell him that I probably spent as much time and effort as the other person, because, as I said, the impression that a child crying while on the phone with said client can never be overcome. There are the times I dedicate to the work but I also have kids and boy do they take a lot of time and effort.  Throw in one with a chronic fever syndrome and another with Asperger’s and wow, it can be overwhelming at times.  Ironic that the client long ago said to me that when I’m older I’ll never wish I spent more time in the office instead of being with my children.  And in my business I need more money to get more money—especially money for childcare so I can dedicate time to woo new clients.

I am a good mother and advisor, but not a very good house keeper.  Really, something’s gotta give.  My house is clean but hardly ever tidy.  I have too much clutter that I know needs my attention, but my priorities are the kids and clients before house.  I know that feeding my children well is more important for their long term health than having a tidy house.  There’s only so much I can juggle. 

How does anyone do it all?  How do we give our children what they need and have a business that demands our attention and have a clean and tidy house?  There’s never enough time in a day.  For now, my children will eat as well as I can feed them and when the youngest is in school I can dedicate more time to acquisition… which will maybe be enough so I can hire a cleaning person so that my house will also be tidy.

Hopefully in the meantime, I can continue to feed my other clients’ needs as well as my children’s.   

© 2010 mykidsreallyeatthis.com

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Two Outta Three Ain’t Bad

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Tonight we came home fairly late from a day at the lake.  It’s been swelteringly hot lately and the last thing I wanted to do was cook dinner, especially this late.  But the boys had been eating so much pizza lately at birthday parties and 4th of July events, that I just couldn’t not cook.  Plus I had picked up my favorite fish, Red Snapper, today and I wanted to eat it right away; the fresher the better.   We’d gotten our CSA bin on the way home from the beach and inside was another purple kohlrabi, some gorgeous rainbow chard and new potatoes that I knew I would cook up with the Snapper. I put the potatoes on to boil in their jackets, cut up and steamed the chard and tried to figure out the best way to handle the kohlrabi. 

My German father had loved kohlrabi and we had it occasionally when I was a child.  I think he even grew it.  But, I don’t recall liking it very much. My family usually added it to a family favorite stew-like cabbage and beef soup called Eintopf. I ran into a German au pair the other day and I asked her if she ever made kohlrabi.  She did.  She said she usually “cooked” it and served it with Hollandaise.  Hollandaise sauce is not going to happen in my kitchen in the summer unless it’s going over an egg, ham and English muffin for brunch.  And that would normally be served to me, not me cooking it.  Anyway, “How do you normally “cook” it, do you boil it, bake it, roast it…?” She said, “Boil it.”  So I did.  I put them (two bulbs) on to boil with the skin on but cut it in half to speed up the cooking time; it was late, remember?

On to the next step.  Mango Salsa.  The mango wasn’t the best, ripest one ever, but the best the store had to offer.  I defrosted some I had in freezer for smoothies and added it to it, so it ended up just fine.   

Finally got to the Snapper.  I ran my finger tips along the filet and noticed it had a few bones it so I pulled them out using a bone puller (kind of like tweezers). Then I scored the skin with a sharp knife. That way, when you flip over the fish onto its skin side, it won’t curl so much.  In a hot pan with minimal canola oil I put the flesh side down first.  When it was nice and golden brown, I flipped it over and put the pan into the preheated oven (350F).  (It only takes a few more minutes in there until it’s done.)

I could then finish off the potatoes, chard and kohlrabi.  I used the already-melted-from-the-stifling-heat butter and put them with all of them and a little sea salt and pepper.  Less is more or if you find something that works stick with it, I guess.  I took the outer layer of skin off the kohlrabi and cut them into smaller pieces before adding the butter and heating them.

And we were sitting down to eat just over 35 minutes after I started. The kids loved it!  Well, my two eldest loved the kohlrabi and the youngest at first refused to try it and when he did he said, “Yuck.”  I can’t win them all.  My middle son said the kohlrabi tasted like cauliflower, one of his favorite veggies.  All did love the Snapper (although theirs was sans salsa), chard and potatoes.  I’m glad I made it, because I loved it too and my boys tried a new vegetable with fairly good results. 

 © 2010 mykidsreallyeatthis.com

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