It's all about the selling pitch, I find; I'm talking about whether my kids will eat what is prepared for them or push the plate away (arggghh!). This blog may primarily be about family friendly food, but be under no illusions, I do not have perfect eaters in this house and neither am I the perfect Mum. I have to use all the strategies under the sun to "sell" the food I prepare, but then I try not to hover or force them to eat it. There is a general rule, eat it or go hungry until the next meal (unless they are sick).
Pork Tacos with Pink Sauce
Ingredients for the Pink Sauce
approx 1 cup reduced fat sour cream
1 teaspoon smoked paprika
approx 1/4 cup freshly squeezed lime juice (approx 1 lime)
1/2 teaspoon salt
Ingredients for the Tacos
1 tablespoon olive oil
1 medium onion, diced
1 teaspoon jalapeno pepper, diced finely (or some chilli powder, flakes or hot sauce, to taste)
2 cloves of garlic, diced finely or minced
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 lb leftover meat (diced finely)
1 package frozen winter squash, defrosted (substitute roasted peppers, cherry tomatoes or corn)
1 cup vegetable broth (or chicken if you have it)
1 can black beans (rinsed thoroughly to remove some sodium)
8-10 small 6" tortillas (I always prefer wholewheat to corn)
- Whisk together the pink sauce ingredients and set aside
- Heat the oil in a deep sided pot on medium high.
- Add the onion and fry for 3-5 minutes until softened
- Add the jalapeno, garlic and spices and cook for a further 3 minutes until fragrant
- Add the meat and cook a further 2-3 minutes then add then add the squash and broth.
- Add the beans, stir gently to combine and add more broth if it needs it, to gain the consistency you like for your filling
- Heat the tortillas in the microwave, wrapped in a paper towel, on high for 2 minutes
- Serve with the pink sauce and either guacamole or simply avaocado on the side
Healthy Fried Rice
(sorry no photo!)
1/4 cup low sodium soy sauce
3 tablespoons mustard (I used a garlic mustard)
2 tablespoons toasted sesame oil
2 tablespoons honey
1 teaspoon garlic (I omitted, as garlic mustard used)
1/4 teaspoon red pepper flakes (to taste)
3 tablespoons water
1/2 medium onion, chopped
1-2 cloves garlic chopped finely or minced
4-5 cups chopped raw veg of your choice (I used carrots and corn; it was all I had left!)
2 cups cooked grains (I used brown rice but Lorna suggests barley or quinoa)
1-2 cups cooked meat (or scrambled egg)
1 tablespoon freshly grated ginger
- Mix together the sauce ingredients and set aside (this will be too much but will keep for a month in the refrigerator)
- Heat a tablespoon of oil in a wok or a large pot and add the onion and garlic. Fry for 2-3 minutes until softened then add 1/4 cup water and the remaining veg.
- Cover the pot and steam the veg for approx 3-5 minutes depending on the vegetables you are using.
- Add the rice, meat and ginger. Stir to combine and heat through
- Add enough of the sauce to coat everything.