Food adventures

I’ve been thinking lately about vegetables. Part of it was the health screening — said I need to eat more fruits and vegetables and I realized I really don’t get as many servings as I’m supposed to. Part of it is Amy’s changing tastes, and frequent rejection of vegetables. I’m thinking variety — in kinds of vegetables and in recipes and presentation — will help both of us.

For example — she will eat her veggies if I give them to her first while I finish making the rest of the lunch.

Also, I should put some on her plate whether she wants them or not, and not bug her about eating them or not. Calm persistence is more persuasive than irritated insistence, and if I don’t give them to her because she says she doesn’t like them, she’ll never change her mind and try them anyway.

On Friday, I made tomato green bean couscous. Sauteed garden green beans in minced garlic and butter. Cooked couscous according to package directions, in water with a slice of butter. Cut up garden tomatoes and drizzled them with olive oil and basil. Mixed it all together — easy and delicious.

Today I made this lentil soup — yes, I even bought saffron. I made it with spinach. The soup is interesting — much more bright / tart than I usually care for. Some of that is likely the yogurt, and a lot of that is probably that I used frozen garden tomatoes, rather than canned — garden tomatoes seem more tart and bright tasting than store canned tomatoes. I think crumbled bacon and beef broth would improve the recipe, but then again it wouldn’t count as meatless then.

Saffron is interesting. I’m not sure yet that it’s a flavor fabulous enough for the price, but now that I’ve got some I’ll try some other recipes here and there.

Amy ate her soup and asked for more. Mark didn’t care for it but ate it.

We had it with the egg bread from Better Homes and Gardens New Cookbook — with 3/4 whole wheat flour, 1/4 white. First time I’ve used the dough hooks on my hand mixer, and they did quite nicely until the last bit of flour, and by then it was ready to knead.

Another one I want to try is this corn pudding in acorn squash.


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