Kid Friendly Chili

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.


Green Macaroni & Cheese

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.


Oatmeal Cookie Kinda Night

Soft oatmeal drop cookies you can feel good about giving your kids, and they still taste like cookies. We are making them while we have a They Might be Giant dance party.
Ingredients: Organic is best.
3 eggs, beaten
1 cup raisins
1 cup chopped unsulphured apricots
1 tablespoon Bourbon Vanilla ( or regular)
1 cup softened butter
1 cup brown sugar
2 1/2 cups whole wheat pastry flour
1 tablespoon cinnamon
2 teaspoon baking soda
2 cups oats
To Do:
In small bowl combine eggs, dried fruit and vanilla. Cover and chill 1 hour to plump fruit.
Oven to 350.
In medium bowl cream butter, sugar, cinnamon.
Separate bowl for mixing flour and baking soda. Add dry to wet and mix well. Next stir in egg/fruit mix and then oats. Will be stiff, use your muscles.
Drop with teaspoon onto parchment lined pan.
10-14 minutes until slightly golden.
Just finished my fourth while writing this. Tomorrow it’s all about salad. 😉
Update: this recipe makes such a large batch, I’ve taken to rolling 2/3 of it in sheets of parchment and freezing it.

Here they are cut from the frozen log.