Wednesday, March 27, 2013

Toddlers Eat the Darnedest Things

Cooking for a family with a toddler creates a host of issues. I'm lucky that my kiddo(affectionately known as the Goat) will, and does, eat just about anything. Seriously - curry, pickles, dog food, anything. However, some kids, and adults, have strange food allergies and sensitivities. Most toddlers are notoriously fickle, so you need recipes you can easily change and adapt to their insane and infuriating whims, or at least make it so they can eat around the offending food. But even more than that is the issue of time.

By time I get the Goat and get home from work, I have 2 hours to cook and eat dinner (and the Goat demand dinner no later than 6:15), get baths, play, and go to bed. I can't be standing in the kitchen for an hour slinging every pot I own to make a meal when she darn well may just refuse to eat it and demand yogurt. Plus I want to make the most of our time. I also HATE to eat the same boring things over and over.
Turns out, my friends with kids are hitting the same wall. I use frozen and fresh veg. I also take the shortcut of things like pre-cooked rice (leftover or purchased) and taco seasoning packs. Feel free to make fresh, use leftover or buy the organic versions. These are still good meals, made fresh and better than hamburger helper and Kraft dinner. So there.

 So, here's a few of our favorites, adjusted to some friends with specific allergies and preferences (no pork, chicken, tomatoes or nuts. Prefers no avocado, broccoli, squash, zucchini.)If any of these were used they are easily subbed or omitted. All measurements are approximate since I cook on the fly with what I have. Besides, measuring cups? Ain't nobody got time for that.

 Gnocchi with Corn and Spinach

 2 small ears of fresh sweet corn or 1 bag frozen whole kernel corn
1 box shelf-stable potato gnocchi
1 tbsp butter 1/4 cup -ish milk
1-2 cloves garlic, minced (or 1/2 tsp garlic powder)
1/2 tsp each salt and dried basil or oregano
1/4 tsp freshly ground black pepper
1 bundle or bag torn fresh spinach (or arugula)
1/4 cup Parmesan cheese
 Crushed red pepper (optional)

In a heavy bottom pot or Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Drain gnocchi and corn kernels, reserving 1/2 cup of the pasta water. Do not rinse. 

While gnocchi drains, melt butter in pot, add herbs and garlic. Cook for a minute, add milk and cheese. Return cooked pasta and corn to pot. Stir in spinach. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, cheese and crushed red pepper.

 Options: Sub carrots for corn. Add frozen green peas at the end. Use just olive oil instead of milk and cheese. Add a dash of lemon juice at the end to brighten it up. Add meat. Use what you have!

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 Stuffed Bell Peppers (ENDLESSLY Adaptable. Great for leftover meat, rice, veg)

Olive Oil 1/2 lb lean ground turkey breast or beef or soy ground
1 chopped onion
1-3 cloves garlic, minced
1 pack Italian seasoning
 1 package pre cooked rice (any type you like – I like brown)
3-4 bell peppers, halved and seeds removed, The Goat likes the yellow ones
1 can of canellini beans, drained & rinsed
½ cup of frozen or fresh corn, zuchinni or carrots
1 (15 -16 ounce) jar of marinara or pizza sauce
 Shredded Mozzarella Cheese

 Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 10 minutes to soften. Remove the peppers from the oven and allow to cool until you can handle them.

 * you can do this the day before *
Saute onions till clear, add turkey (or beef) and cook through. Toss in seasoning. Then add cooked rice, beans and veg. Stir. Add sauce. Stir. Spoon the mix into each half of the bell peppers in the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru.
Before removing from the oven sprinkle the tops of each pepper with cheese. Remove from the oven, eat. 

Options: Southwest style - meat, onions, taco seasoning, rice or quinoa, black beans, corn, salsa (I like mango or tomatilla salsa), cheddar. Top with sour cream, avocado. Vegan -brown rice, black beans (or quinoa), peach mango salsa, throw in some zucchini, squash, carrots, mushrooms etc that have been very finely chopped, top with soy cheese.

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 Chorizo and Sweet Potato Tacos

1 pack Chorizo, casing removed (pork or beef)
1 small sweet potato, cut into 1/2″ cubes (about 1 1/2 cups)
1 clove of garlic, finely chopped
1/2 c chopped yellow onion
2 T tomato paste (optional)
Taco Seasoning to taste
Salt & pepper to taste
8-12 small (4″) corn tortillas (soft or hard)
Chopped onion, cilantro, sour cream, cheese for garnish (optional)
Salsa or pico de gallo (optional)

 In a large skillet or fry pan, heat 1 tbsp oil and add the garlic & onions. Cook until just slightly translucent. Add Chorizo and heat. Add the chopped sweet potatoes and cook for about 5 minutes, until they start to soften slightly and just begin to brown. Add tomato paste(if using) and seasonings, and fold gently into the potatoes & onions. Add a little water if too dry. Cook the until completely browned and the sweet potatoes are tender. Check for seasoning and adjust according to taste with salt & pepper. 

Heat the tortillas on a griddle, skillet or oven. (or microwave, ahem.)
Make tacos! Grab a couple of tortillas and pile in the mixture. Top with stuff!

Options: Sub black bean for meat or potato. Sub small diced red potato (Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes before adding to pan)

 More later!