Rice!

I have recently been on a serious rice kick. We have a 9 year old that loves all things carbs. Getting her to eat food other than carbs and sugar (granted some of those sugars are from fruits) is a challenge. We found ourselves eating a lot of pasta, which constantly made me feel guilty about her nutrition.

Now, rice is not healthier than pasta. Most of my research has said that they are the same nutritionally. (Side note: I can’t eat brown rice.) However, I have found that I can find a lot of creative ways to incorporate protein and vegetables into the rice dishes, and she still eats every bite. So I’m sneaking in some nutrition!

Stir-fried rice is one of my favorites. I can add eggs and basically any vegetable, and she’ll eat it! I’ve also come up with several versions of rice pilaf which include things like peas, carrots, mushrooms, etc.

Rice has also allowed me to expand her spice tolerance. Now, this is not really about nutrition, but I’m desperate to have more flavor in our foods. If I put it in rice, she’ll try it. We’ve been able to add things like turmeric, garlic, and even a little red pepper flakes, and she still eats it up!

As a side note, it has also made life very easy as all of my creations have been done using my instant pot! I put things together, set it, wait 20 minutes and we have dinner!

My next goal is to finally tackle a vegetarian paella! I’ve seen some recipes online, but none that just screamed flavor. I am going to experiment with some of the new meat substitutes to try to really mimic that wonderful flavor profile without using meats!

Food Planning

Two major changed occurred recently in our house. First, we decided to start menu planning at the beginning of each week to avoid the “what’s for dinner” conversation every day and the impulse to just order in or go out. Second, my 18 year old moved back home. These two developments have resulted in me producing too many leftovers. I hear you laughing, because I have so touted leftovers as such a great thing. But I have learned that, in fact, you can produce too many leftovers, and this leads to food waste, a thing I hate so very much!

First, because I’m planning meals every night, we inevitably cook more food than can be used up in lunches and such. This is especially enhanced by the fact that, with our 18-year-old, we never know if she will actually be home for dinner. You all remember that age. Your social life is very dynamic! So I plan dinner thinking there will be four, and there are only three of us. Or I buy things expecting she’ll be home, and she doesn’t come home for half the week, so things like avocados and bread that aren’t shelf stable don’t last!

I’m working on ways to tackle these issues. My husband and I are working on adjusting to more leftover nights on nights when the kids are both out. I’m trying to find more foods that freeze well. I’m going to try making muffins using the avocados I have this week, we’ll see how that goes. But I think muffins freeze well, so this may be a good answer.

I’ve gotten really good at dehydrating fruits and veggies, thought that is starting to pile up in my kitchen. I’ve recently started bags in my freezer of vegetables with the intent to make my own vegetable broth as it’s recently become more difficult to find in local grocery stores. I’m not sure what that is about, but we use vegetable broth in a lot of rice dishes, so this seems like an economical answer to the problem.

I’m also fighting the southern influence from my grandmother that makes me think I have to make sure there is enough on the table that no one could possibly leave feeling like they didn’t get enough of any one thing. So I’ll make the portion for four instead of assuming everyone is going to want seconds. We have fruits, veggies, and lots of snacks around if someone finds themselves hungry after dinner. So far, we have not had to resort to any of those. The portion sizes might actually make sense!

Portioning is an ongoing learning experience for me, but I am determined to avoid food waste, so I’ll continue working on this issue. My biggest challenge is that, as you know if you’ve read previous blogs, I love having leftovers! But if you make a full dinner every night for twice as many people as you have, it just goes to waste! There are foods that freeze and reheat well, like chili, and then there’s stir fry. Stir fry just does not. And some pastas reheat well, but some just do not!

I continue to learn constantly about food, cooking and family, and I have to admit, I enjoy the journey!

Don’t give up

We all get discourage. It happens. I have a 9 year old and know how picky kids can be about food. Ours is compounded by the fact that she’s been raised vegetarian, so the options are further limited. We had been making a lot of progress in trying new things. Then we hit a rut. For the last few months, she’s been back to a very limited palate. This is difficult for me because I go to great lengths to try to create healthy, delicious vegetarian meals for her that are not just carbs and cheese, which are her go-to dishes.

I’d spend time finding, creating and making interesting recipes, all with foods she likes, just in new formations. She’d eat maybe two bites and say she wasn’t that hungry. Or it’s “too spicy” or “not my favorite.” I had a weekday where there was no time and ended up making Trader Joe’s frozen gnocchi. Of course, she had three helpings. I was crushed. It got to the point that I was ready to give up. I mean, why put in all the effort to then just throw out the food, or at best, I end up eating the leftovers because no one else does?

In what was almost a moment of defiance, I decide to make a dish that is basically a vegetarian version of orange chicken using chickpeas in place of chicken. I served it with steamed basmati rise and roasted cauliflower. She ate. She said it was good (which she sometimes does, only to eat none of it), and she actually ate a pretty good amount of it. It wasn’t the “mac n cheese” eat three helpings, but it was a good amount. The dish was actually pretty good. And what she didn’t know is that it had ginger and crushed red pepper, which we thought were reasons for her aversion to dishes in the past. So those spices are back on the table!

I needed this victory to remind me to keep trying. Yes, the kid will always prefer bread and pasta, but there’s a chance I can still help her expand her culinary adventures and try new things! She reminded me that kids challenge us in so many ways. And her challenging me to find interesting meals that we can all enjoy has helped me grow tremendously in my cooking over the past few years!

Road Trip to the South with Mixed Eaters

So we had to go to Arkansas for a wedding. We rented a massive vehicle (bare in mind that I’m a girl who would prefer something the size of a bicycle, so my perspective may be exaggerated) and loaded up myself, the hubby, all three girls, and one boyfriend and headed south. Knowing we had a vegan, a vegetarian and then four omnivores, we were prepared for this to be an adventure when it came to food, or so we thought.

I prepared! We packed sandwiches, PB&J for the vegan and vegetarian, and meat and cheese for the meat eaters. I kind of overdid it on sandwiches, but hey, we ate all but three of them. We packed dried fruit, cereal bars, pretzel thins, goldfish, hummus, crackers, fruit…all the things! This worked out great on the trip down. We also packed plenty of bottled water. This saved money and stops, which was awesome.

The first failed meal came on our stop overnight in Missouri. The hotel breakfast had nothing a vegan would touch except an apple. Luckily, we still hand PB&J for her when we got on the road. But little did we know that this theme would carry through every meal until we headed home. But our prepacked road snacks carried us through lunch and we made it to Arkansas.

During the road trip, I researched places to eat in Conway that offered vegan options so we could have dinner before the wedding. We had a place all picked out. After settling into our AirBNB, I call ahead to make sure they are open because the website was confusing. Turns out they aren’t even open for business yet. So again, I have to research. Finally, we end up at TGI Fridays because they have the Beyond Burger. The vegetarian ordered buttered pasta and replaced the broccoli that is supposed to come with it with fruit, which she did not eat. Minor fail on nutrition, but overall, a successful meal.

My parents and grandparents wanted to have a big family breakfast the next morning, so I again researched to find a place everyone could eat. Reading online reviews, Golden Corral seemed to be the best option. There were all these posts about them having lots of fresh fruits and such on the bar. Well, they did not. They had like 4. All the breads had butter or milk or egg. It was unclear if the hash browns had been cooked with lard or bacon fat or such. So the vegan basically had a plate of fruit and some tater tots. The vegetarian had pancakes, waffles and a giant yeast roll. Epic nutrition fail. I did try deep fried bacon. That was awesome.

Saturday evening, we headed to Searcy to a catfish house for dinner. You can imagine how well that goes over with both the vegan and vegetarian. We hit Burger King on the way for the vegan, and she just passed on the buffet. But the vegetarian ate some okra, of course a bunch of bread, and ice cream. So, we totally won on the nutritional meter with this one! It also turns out that the hubby does not love southern style catfish. Finally, we headed back north Sunday morning. We left at about 5 am, so we did not eat prior to hitting the road. We decided to stop at Burger King to get food. I didn’t want to waste the time, so we decided we would get it to go. We chose Burger King because they have vegan options, including the Impossible Whopper and French toast sticks (which are accidentally vegan). However, it turned into a minor disaster at first when we told the 9 year old she couldn’t have french toast sticks because she couldn’t have syrup in the rental car. There were tears. It took much convincing, but ultimately, she chose an egg and cheese croissant sandwich. We got an egg in her! She ate the whole thing, so evidently, it was not bad. We stuck with snacks the rest of the way back.

All I have to say is thank goodness for Burger King and that Impossible Whopper, because there is very little vegan food available in Arkansas. And we really had to amp up our vegetable and healthy food intake this week to make up for the nutritional void of the weekend.

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Breakfast is Complex

My husband loves breakfast. I mean really loves breakfast. He has a crazy obsession with eggs in most any form. However, I’m really not that into breakfast. Most days I don’t eat it. If I am hungry in the morning, I’ve been known to order the lunch dish if available at local restaurants.

When I was a kid, I remember breakfast for dinner being a big thing in our house. We loved having pancakes for dinner. I don’t even like pancakes at breakfast now. I like eggs, and I occasionally like toast or hashbrowns. However, that is about the extent of my breakfast likes. I mean, I can eat a good frittata or omelet on occasion, but it’s definitely not something I crave or go out of my way for.

I think part of my ho-hum feeling for breakfast is that I find it to be too complex with our multi-diet household. For example, if we make eggs in the morning, my husband turns into a short order cook. He makes fried eggs for he and I and something that resembles the flavorless egg in your fried rice for the little one. If we’re doing scrambled eggs, they either have to be boring and plain or again, we are eating them with ham and cheese and the kid is eating the “flat eggs” referenced in the last sentence.

If we decide to make waffles, pancakes, french toast…all kid favorites, I just suffer through as I’m not particularly a fan and later will supplement with some cheese or meat as a snack. I am also always majorly conflicted on the healthiness of eating a meal that consists of nothing but carbs and sugar. We do things like adding chia seeds or flax and yes, some of the recipes contain egg. But I’m always concerned about carb overload and balancing the diet, especially with kids that would joyfully live on carbs and sugar alone if we didn’t push other things on them. Luckily, they do eat vegetables, but it’s really hard to incorporate broccoli into pancakes!

Going out for breakfast usually makes meeting everyone preferences easier, though if all the kids are with us, we do have to be cautious that the place offers vegan options. It is very challenging to find a place that offers both vegan and carnivorous dishes. There are some places that offer vegan, vegetarian and such that aren’t just solely dedicated to those diets these days, so it’s getting easier. However, the above concerns about the kids diet still exist in that case. I’m just getting more of the food I want to eat, while they’re eating their sugar covered bread.

And don’t even get me started on muffins and donuts as breakfast. Taking the icing off a chocolate cake does not make it a meal. It’s still a cake. And donuts are also covered in icing! These are desserts or snacks, not breakfast. I’m not saying you shouldn’t have them as treats, but these are definitely not what I consider a meal, unless of course, you’re doing something like my Morning Glory Muffins and kind of tricking the eaters!

I do love brunch because it incorporates both breakfast and lunch dishes. I’m sure you can guess which I migrate toward. But if you love breakfast, as my husband does, please enjoy it. Just don’t cringe when I’m eating a steak taco instead of a breakfast burrito! Maybe I can experiment more with making dishes more like my gallette or french toast casserole, which I think both manage to incorporate more brunch like flavors and still have a lot of protein!

The decision to become vegetarian or vegan

Kids are stubborn. Duh, right? I’m sure I’m not the only one who has tried to argue reason with an 8 year old and wound up wanting to just bang my head on the table. The amazing little humans can in one argument sound totally reasonable and come up with completely rational arguments and then in the very next discussion argue that fairies really exist even though they can provide no reasonable evidence with ardent passion.

So my reason for dwelling on this stubbornness was inspired by a little girl who looked to be about 5 years old. I was getting out of my car next to one of my favorite neighborhood restaurants, Rockwell’s, and a family was sitting on the patio. The little girl was saying “Would you like it if someone killed you? So, why do we kill animals just to eat them?” By the response, her parents were obviously not vegetarians. But the simple logic just struck me.

Now, I’m not a vegetarian, and I don’t judge if you choose to eat meat or not eat meat or if your diet consists of candy bars, for that matter. However, it made me think about my girls and the various dietary habits we have cycled through over the years. My Katie, who now is a complete omnivore for the moment, decided to be vegetarian when she was about 8. As a non-vegetarian family, we accommodated this by experimenting with vegetarian dishes or by providing alternative proteins such as beans or tofu if we were having a meaty main dish. This lasted about a year.

Then a few years ago, Katie and Melanie both decided to go vegan. Katie’s stint here was short lived. She then decided to be pescatarian. That lasted until recently. About a year ago, she slowly started adding meats back into her diet. Melanie has remained dedicated to being vegan, despite the occasional reminiscence about meat dishes she once loved.

But the thing is, they came these decisions on their own. No one told them what their food choices would be. I provided the food I like in life until they asked for something different, and then I have tried to accommodate wherever I can so that we can enjoy meals together.

Now, our youngest is 9 and a vegetarian. However, she was born to two practicing vegetarians. Her mother is still vegetarian. However, her father went back to eating meat a couple years after she was born and I am a total meat eater. She’s very insistent that she’s a vegetarian. Now, as with our other girls, I totally respect her right to choose. I would just argue that she has not yet made that choice. Her current vegetarian diet is more a result of that childish stubbornness we all know and love and less a choice. Someday, I am confident that she will make a conscious choice about this issue, and I look forward to seeing how that plays out. But for now, I do enjoy challenging her rationalizations on the issue. (Don’t worry, I don’t challenge them by not offering her as much good, healthy, vegetarian food as I can!)

With each of the girls and each of their experiments toward discovering their dietary decisions, I like to ask questions and challenge the rationale. For example, if you aren’t willing to eat an animal but you take no issue with animal made products, this is a questionable position. Also, I never understood the rationale of eating fish but not other animals. Or if the issue is that you have a problem with animal cruelty, are there alternative decisions such as being conscious of where the meat is from and just avoiding those parts of the industry that practice methods you consider cruel. Or one of my favorites with the little one, if you say you don’t want to kill animals but you are willing to flood the world with ocean-life killing glitter.

Now, depending on at what age you are having these conversations, obviously the rational quality of the conversation may vary. However, it can be fun and stimulating as long as handled in a “explain your side to me” open way and not an “I’m right, you’re wrong” manner. Does it help them decide? I don’t know. I think they eventually develop a set of ideas and beliefs based on the totality of their experiences in life. I think I’m part of that totality, but only a small part. But either way, it’s been a fun and interesting journey so far.

Instant Pot

An acquaintance told me about her Instapot recently. It definitely sounded like something I would love to try out. Luck would have it that the husband and I stumbled onto a Macy’s going out of business sale and there was an Instant Pot (not the “Instapot”, another brand). This has to be one of the most amazing inventions ever.

First, you can do all the things. Think one pot meal and this is your best friend. You can saute, slow cook, steam, warm, pressure cook…I mean the thing specifically has a risotto setting! Also, unlike most other kitchen gadgets you find, this one can eliminate other items in your kitchen! I’m going to keep my crockpot, but I COULD get rid of it.

The first thing I made with the Instant Pot was my risotto. I was skeptical, but it came out awesome. The best part was that the risotto normally takes over and hour and I’m stuck standing over a hot boiling dutch oven for most of the time. While the work out to my arms is awesome, it’s also exhausting. In the Instant Pot, I sauteed the shallots, wine, garlic and rice, and then just added my saffron, salt, pepper and vegetable stock. I set the pot in the steam function for 20 minutes. The risotto was awesome!

As weird as it sound, I love the Instant Pot for making pasta. It’s really the equivalent of one pan as far as dishes are concerned, so while it sounds like too much for such a simple dish, it’s worth it. The pasta comes out perfectly done. I’ve done a recipe where you make the sauce first and add the pasta and steam. I’ve also done pesto by cooking the pasta in the pot and adding the pesto after it’s done to the hot pot. In both cases, the pasta was delicious.

My next adventure is going to be chicken. I have some chicken thigh thawed and I’ve found several good looking recipes online. I don’t think I’m going to use one of the recipes, but I will use some ideas I got from them. I’m thinking of a garlic, onion and white wine chicken preparation. I’ll try to remember to update you on how it came out!