Sometimes you just need to sneak it in there so kids will eat it and you feel good about dinner.
Equal parts Parmesan cheese, nutritional yeast and almond meal. Butter and olive oil. They were never the wiser.
Three Bean KaIe and Turnip Beef Chili.
I know you all probably don’t need another chili recipe, but this all day simmered stew was very popular with the girls. The turnips and kale blend in and are inoffensive after all that simmering. They are the two CSA vegetables that tend to languish in the drawer the longest, I needed to use them up. Really the secret I wanted to share was instead of using a chili powder I used ground cumin and unsweetened cocoa, then a touch of liquid smoke. My kids won’t eat anything remotely spicy and I’m quite the opposite. This mole-like spice combo gives it that chili depth of flavor. Grown ups can add hot sauce to taste. I served it over organic barley for a change of pace.
With our two kids birthdays, Thanksgiving, Hanukah and Christmas all within a month, it’s been non-stop lately.
This dinner comes together in about 20 minutes. Any white fish filet works well.
I like the Almond flour for it’s added dose of Vitamin E, Magnesium, Protein and Iron. Not to mention the fabulous flavor and texture.
Dust fish on both sides with sea salt and pepper and then Almond flour.
Pan sear in olive oil, about 4 minutes a side, covered. Top with Sriracha Aioli.
(Sriracha and light mayo in my house)
I’m serving it tonight with some black beans and brown rice I had made up yesterday. Baby greens salad for the adults and avocado chunks for the kids.
GOYA Adobo with Cumin is my quick all purpose spice for rice and beans.
Happy Holidays! I hope to find time to post some holiday foods soon.
When I had my restaurant our quiche of the day was one of our most popular lunches. It worked out well for everyone, as that was where all the unused prepped vegetables from the night before ended up. My formula was always non- traditional with the egg mostly a binder to hold a ton of vegetables and some cheese together. I often use fresh herbs or spices too, it’s still my go-to at home for using up vegetable sides.
Before writing this I happen to Wikipedia Frittata up make sure I had the proper amount of t’s. Turns out the crustless dish I make at home is more akin to the Middle Eastern dishes Eggah and Kuku. Needless to say, anything cut into triangles seems to be a hit with my family. Leftover leftovers are great breakfast sandwiches as well! This at least serves 4-6 with some salad and bread. I made in 8×8 glass casserole.
For this one: oven to 375*
6-8 eggs depending on egg size
1 cup skim milk
About 1 cup leftover baked acorn squash
1 cup roasted w/ olive oil, S&P, celery root cubes
About 2/3 cup braised collards w/garlic
4 Slices of Muenster cheese
Beat eggs, add milk and beat till really frothy, add squash and mix well.
Then stir in collards and celery root.
Pour in pan and place sliced cheese on top. Bake for 45 minutes or until knife comes out clean from center.
Please, by all means improvise ! love to hear about crazy combos .
If the clean plate club is any indication, I’ve found the magic formula for my girls quick dinner. This was my best “hide the vegetable” trick yet, easily made into a grown up gourmet version too.
The lowest sodium box version I’ve found is “Annie’s Bunny Pasta with Yummy Cheese”.
Then you need: A stick blender-
1 cup frozen organic spinach.
2 Tps Bob’s Red Mill fine Almond Flour ( great extra boost).
1/4 cup milk.
1/4 cup fresh grated parmesan.
Boil pasta until al dente.
Start spinach with some olive oil in small covered sauce pot. When spinach is defrosted add milk and grated cheese.
Stick blender on low heat until cheese melts, add cheese packet from Annie’s.
Add almond flour and stick blend until creamy.
Add cooked pasta to sauce- Arugula or watercress would be great sub for the spinach for a more exotic taste.