Healthy eating for a picky eater.

My daughter loves a plain old teriyaki bowl with white rice so I checked my handy dandy Deceptively Delicious cookbook, thanks Mrs. Seinfeld! That cookbook was gifted to me when I needed it the most, thanks Will! Since then, I have used purees in almost all of my kids meals. My favorite threesome to use in a puree is what some call the trinity or mirepoix, it's carrots celery and onion and the flavors combined really pack a punch. I use that particular puree in anything from meatloaf, meatballs and turkey burgers.

But back to the rice bowl...

I try to match the puree first to compliment the flavor of the dish and a very close second to match the color of the dish, because kids or at least my kids will freak out if there is anything visibly green or red or...whatever on their food. So I use cauliflower for the white rice.

The puree

I start with a complete stalk of cauliflower. Wash and break apart the cauliflower then steam in until it is fork tender. I use a blender and set it to puree adding drops of water if I need to (stop the blender as you add the water) for the perfect consistency. What you want is a baby food like texture.

The rice

You can make the white rice as you usually do. I measure 2 cups of water to 1 cup of jasmine rice. Wait for the water to come to a very low simmer then add the jasmine rice. Add a pinch of salt and 1 tablespoon of garlic powder. When the rice has cooked for 10 minutes I stir in the puree, about a 1/2 cup. You want the puree to get 'cooked' into the rice. In another 5 to 10 minutes the rice should be ready.

The chicken

I like to use boneless skinless breast. Cut the chicken breast into bite size pieces, season with salt and pepper (my kiddos don't mind black stuff). Warm your skillet and add 1 tablespoon of canola oil and garlic, I use either crushed garlic or 1 clove cut in two. Add the chicken and cook until ready and lightly golden. Pour 2-3 tablespoons of your favorite teriyaki sauce into the skillet and toss the chicken around until it's coated with the sauce. Serve the chicken over the rice. My daughter takes soy sauce on hers (low sodium). The grownies can add chopped scallions and sriracha to their bowls.

Enjoy!

Movie Night!

Family movie night became a tradition last summer.

It's a cherished time for me because not only do I get to kick my heels up and relax, but I get to do it with my nearest & dearest. Sans kids. Okay, we let them comesometimes.

Movie night is hosted by my Tio, he's my favorite uncle and took on the role of Dad when my father passed away when I was two.

Movies are chosen democratically, we tend to stick to classic films.

With a few exceptions, 'Planes, Trains & Automobiles', was a group favorite favorite:)

And there's the food.

Courtesy of one of the most incredible cooks ever, Will.

If it wasn't for Will, there'd be no beet.

From fish tacos to pozole, southern fried chicken, carnitas tacos...

Not to mention the cocktails, 'ritas, cosmos, whiskey sour, champagne...

The Movie: Vertigo

Kim Novak is a stunner! I was given a grey suit just like hers for my last birthday:)

Vertigo was brilliant.

The Movie Meal

Boeuf bourguignon a la Julia Child with a twist of Will, creamy mashed potatoes & fresh baked yeast rolls.

For dessert we had fresh baked brown butter chocolate chip cookies and the lightest angel food cake torte with fresh strawberries and whipped cream. Thanks Mari & Will!

Do this with your loved ones! Begin a new tradition:)

*The recipe for boeuf bourguignon can be found on-line or in Julia Child's, Mastering the Art of French Cooking. The cookie and torte recipe will be posted soon.

Kid favorite.

I have to give my husband credit for this one. It's a deliciously eye pleasing kid pleaser.

Noodles in a chicken and vegetable broth with a slight citrus taste.

You can find ramen noodles at your local asian market.

Or Nissin ramen noodles from essentially any market are just as good.

For the broth:

There are two ways to go about it.

Want to be sneaky? Make a chicken broth including carrots, celery, onion and zucchini. Add garlic, salt and pepper to taste.

The key is to cut the veggies into nice big pieces so it is easier to remove them later.

When your broth is ready remove veggies and set them aside.

Bring your broth to a low boil in a small soup pot and add noodles.

Cook until your noodles reach desired tenderness.

Now, you can take a piece of each veggie and some broth, place them in a blender or food processor and blend until you have a slurry consistency. That slurry could go straight into your pot of soup or if you have an extra picky kiddo, you can use a strainer so you will not have any dreaded veggie bits in the soup.

Or... If your kiddo doesn't mind veggies, give yourself a big ol' pat on the back!!! Yes, I'm being sarcastic;p

But seriously, congrats & all that...

Where was I...You can avoid the chunky veggies, chop them up as you wish and keep them in the soup. I add the veggies for taste, but sometimes I keep the veggies in for a more traditional chicken soup taste. I also shred the chicken from the broth and add that to the noodles, we all enjoy that.

Any way you have your soup enjoy it. Make a sandwich & split it. Add a little lime if you'd like.