We are transferring websites.
I had a request for the top 5 ways to prepare veggies — these are my kids favorites!
COD BRAISED WITH BOK CHOY: (recipe from “main dishes, new healthy kitchen” by Williams-Sonoma)
2 Tbsp soy sauce, 2 Tbsp dry white wine, 1/2 clove garlic, minced, 1 tsp minced fresh ginger, 1 head bok choy, trimmed and coarsely chopped, 4 cod or other firm fish fillets (4 oz each)
Stir 2 Tbsp soy sauce, wine, garlic, and ginger together in a small bowl. Set aside. Immerse bok choy in a bowl of water. Lift from water to a large saute pan. Place over medium-high heat, add 1/4 cup water, cover, and reduce heat to low. Cook until tender, 4-5 minutes. Pour off liquid, return to low heat, and stir in soy sauce mixture. Place fish fillets on top of bok choy, cover, and cook until fish is opaque through-out, about 4 minutes. Serve accompanied with soy sauce. (to prepare: 15 minutes; to cook: 10 minutes; 4 servings)
3) Roasted Broccoli: I cannot get Miles to eat steamed broccoli … but he loves it this way! Just toss some florets in a little olive oil and salt and roast in a 400 degreee oven until they gat a tiny bit blackened. Makes them nice and salty with a bit of a crunchy texture.
4) Sauteed Spinach (works great with Chard as well): My boys had something like this at a restaurant one night and absolutely loved it … you can start out with a little more fruit: spinach ratio if that will get them more excited about it =)
Heading out of town for a long weekend of skiing — woo-hoo!! My least favorite part is immediately running the grocery store on arrival to put together a quick meal, or worse, having to grab some yucky takeout because everyone is so hungry by the time we get there.
Solution? Pork and Apple Pie
— made ahead and ready to reheat and serve with a fresh green salad on arrival. The best part is that Sam and Miles made this one practically on their own! Will let you know if it tastes as good as it looks.
I recently did a bit of a pantry clean out to make sure that I’m cooking with the fats & oils that are healthiest for my family. My favorite new oil is coconut oil. It can be used for anything that calls for canola or vegetable oil. I thought it might make all my food taste like coconut, but, surprisingly it does not. Try it with my Pan Roasted Chicken recipe … you’ll love it!
Check out this quick and easy guide from Real Food Digest (I printed it out and taped it to the inside of the cabinet where my oils are kept)