One of my goals this school year is to foster a greater love of vegetables in my kids. They eat fruit of all types, but in terms of veggies, it's limited to carrots, cukes, the occasional green salad, and sweet peppers. (I don't count corn, potatoes, or ketchup as vegetables!) I am hoping that by preparing different curries and sautes with flavorful sauces, or by dousing them in grass-fed butter, I can inspire the boys to try more variety. It's good for the adults, too, as we get bored with salads and the usual fare.
To kick off my efforts, I created this hybrid recipe last night. We have been on a bit of a Thai jag in the family lately, and I'm thrilled to discover that my kids both enjoy Thai cuisine. Sadly, I have a ways to go in terms of learning how to cook it at home in such a way that it is as tasty as it would be in a restaurant. I made Pad Thai a few nights ago, and as a side dish, made a simple salad (lettuce, tomatoes, cucumbers, and onions) and a Thai-inspired dressing from the Moosewood Cookbook. The original recipe is made from peanut butter, but it can easily be made from other nut butters if you are strictly primal and avoiding legumes. Looking in the pantry and fridge last night, I discovered baby greens and sweet potatoes and decided to create a saute. Once done, I pulled out the nutty dressing and drizzled it over the whole mess. I also ate some oven roasted red cabbage on the side. Delicious, veggie-ful, and satisfying. In terms of what the kids thought, one ate the saute with no sauce and tolerated it, while the other would only try the roasted red cabbage, which was also tolerated. No love, but tolerance is a step in the right direction. The adults thoroughly enjoyed all of the above. Saute: 1 onion, sliced thin 2 cloves garlic, minced 1 sweet potato, peeled and diced 4 cups fresh greens (I used baby greens) salt and pepper to taste Plenty of fat for cooking - I used olive oil, 4-6 Tbsp 1. Put fat in pan and heat over medium heat. Add onions and garlic. Saute for about 5 minutes, or until onions are soft. 2. Add sweet potatoes. Allow to cook for about 10 minutes, stirring occasionally. Both the onions and sweet potatoes will caramelize nicely, but stirring is important to prevent burning. 3. At this point, if the pan looks dry, add 1/4 cup of water and stir. This will de-glaze the pan and provide moisture for steaming the greens. Add the greens and cook 2-3 minutes or until soft. Season with salt and pepper. Nut Dressing: (Taken from The Moosewood Cookbook by Mollie Katzen, with a few tweaks) 6 Tbsp nut butter 3/4 cup boiling or very hot water 1/2 tsp salt 2 tsp sugar or honey pinch of cayenne 1-2 cloves garlic, minced 2 Tbsp rice vinegar 2 Tbsp oil 1. Dissolve the peanut butter in hot water. Stir until fully combined. 2. Add rest of ingredients. Stir well. Allow to chill, then serve.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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