So far so good in keeping the family dinner blog going. But I believe we’ve come to the point where you’d rather cut your toenails than read about turkey meatballs again. Therefore this is the final edition, for now.
Things are not running as smoothly, however, in farm to preschool land. I’ve had everything happen in only 1 weeks time since the markets started…from losing my assistant after 1 market day to having no farmers at all on what was supposed to be the first market at one center, to getting in a car accident for the second time in about 6 weeks while driving home from a market that was cancelled when we arrived to a closed child care center. Whew. I just keep breathing and knowing it will all work out, and just riding the bumps in the road like I own them. Just keep on keepin’ on. Before I begin, I didn’t really take any good pictures this week, so here’s one of my son buried in the sand at the beach, just for fun. He stayed like this for a really long time. A guy walking by almost stepped on his head.
So here’s some dinners for this week:
Sunday: Meatballs (same recipe but with ground beef this time), brown rice pasta, homemade basil pesto, roasted radishes, sliced cucumbers, raw sugar snap peas.
Monday: I worked. Leftovers for the boys.
Tuesday: Olive oil and Spike oven roasted chicken drumsticks, wild rice blend (Whole Foods brand- and they changed their recipe, it’s not salty anymore!), corn on the cob, honey glazed carrots, raw carrots.
My son helped me cook a little tonight, he boiled the corn and lifted them out of the water with the tongs. He also helped cook the carrots, grate the orange zest over them, add the honey, and stir it up. Did he eat it? No sir. Too bad for him, it was delicious. You should try it. It was my farmers market recipe this week.
Wednesday: Quinoa Pizza Bites, marinara sauce, fresh mozzerella, roasted red pepper, and basil salad, black cerignola olives, sauteed broccoli, watermelon.
The pizza bites were delicious, I will definitely make them again but go lighter on the salt. My son took a teeny nibble and said they were delicious, but didn’t eat any more. Just 4 slices of watermelon. Nothing else.
Have you had cerignola olives? My fave. Huge and not too salty. Might be good for a kid’s first olive.
I’ve been working on mastering broccoli with garlic and oil like they do in the Italian restaurants. Here’s my method–cut a head of broccoli into florets, saute the garlic for a couple of minutes in olive oil. Add the broccoli and about 1/4-1/2 cup of chicken broth. Turn the heat up pretty high, cover the pot, and let it cook about 5 minutes. Test for doneness–should be tender crisp and still bright green. Season with salt and pepper.
Thursday: I worked late-ish and the boys went out for burgers.
Friday: Chicken sausage, quinoa, peas, apple slices
Saturday: Frozen chicken nuggets (yes we eat them, but only the Bell and Evans white meat, real uncooked chicken ones), kale chips, watermelon, sliced cucumber.
OMG best kale chips I have ever made! I used half a huge bunch of regular green kale, removed the stems, tore them into large pieces, washed, and dried them in my salad spinner. I tossed them with a couple of tablespoons of olive oil, a drizzle of honey, about a tablespoon or 2 of nutritional yeast, and some salt and pepper. I laid them out on a cookie sheet and cooked them for about 10 minutes on 375 degrees. They do better on a little less hot, but thats what the nuggets needed. I would do them on 325-350 under normal circumstances. Flip them once during cooking and watch them CLOSELY! There is only a few moments leeway between them being limp, chewy and underdone, being perfectly light and crispy, and being burnt and bitter.
And please feel free to share YOUR family dinner ideas here, obviously I’ve run out.