My children could have fins and live in the sea, that is how much they love seaweed. The four year old and 10 year old will eat any dried seaweed right out of the package, nori and wakame and dulse being favorites. If I am low on the greens around the house I grab a package of seaweed and offer it as ‘salt!’
V snuck into this recipe because U decided to go and be something else mid way through the recipe writing. And before I tell you anything about Umeboshi plums or Vidalia Onions, I need to say that my daughter ate 3 pieces of this meatloaf. This is noteworthy. She prefers carbs in all forms!
Umeboshi plums are a hidden secret in the Asian section of the grocery store. These little plums are pickled and very salty and said to aide digestion and appetite. When I was pregnant it was suggested I eat one to help with nausea and I could have laughed, if I wasn’t so sick! Just the thought made me more nauseous, but now I’m loving them. A little goes a long way with these, I buy the paste and just add a tiny bit to dressings and sauces instead of salt.
Every now and then I am pleased with how a meal from nothing turns into slurping joy. I had a stone soup moment the other night, believing I had nothing to make with the sausage that was in the fridge. I saw the turnips sitting on the counter and they looked just enough like stones to set me chopping and wondering what I could borrow from my neighbors house!
Baby spinach is called leaves in my house. The kids love to munch these little leaves and feel like bunnies! Whatever works. Finger foods are a delight to the kiddos. When it comes to vegetables they just prefer to use their fingers. You can pack a small container of baby spinach, cherry tomatoes, cucumber slices [...]
I don’t love every vegetable, though I have a secret desire to find a way to transform each of them into a dish worthy of diving in for seconds. Rutabaga is one of those vegetables. Mashed with potatoes, carrots and lots of creamy things, such as butter and cream, is a fair place to start. That is a Swedish way of handling this root vegetable. What are we to do if we prefer to go without the cream? Well, I love a good hash. I’m a sucker for a combo of pastured meat and beautiful vegetables.
I have made a commitment to myself that I won’t cook dinner every night of the week. We don’t eat out much at all so this means more creativity. Doubling a batch of soup or stew and serving it later in the week is an option, but I’ll be honest, the kids really don’t go for that. And I usually end up eating it for lunches, which helps my days go smoothly.
I thought about the longest part of the cooking process for me. It is the vegetable preparation. Washing, drying, cutting, peeling, chopping, composting…it takes some time. My new plan is to add a few extra things in the mix when I’m chopping and store them in a container in the fridge ready to go.
Vegetables from A to Z By Hannah Marcotti Parsley used to be a garnish for me or little dried specks that were sprinkled lovingly onto the top of mashed potatoes before serving. When I discovered the joy of fresh herbs, which wasn’t that long ago, I said good-bye to the dried variety. Now I use [...]
Vegetables from A to Z By Hannah Marcotti When I was a child there was a food that would send me into tears if it was scattered into our dinner casserole, and that was onion. The slimy texture or worse, the crunch of an onion and the spicy taste made them one food that I [...]
Vegetables from A to Z By Hannah Marcotti My children are seafood junkies. Give them lobster, tuna, salmon, anchovies (straight from the can) and seaweed and you are soon met with empty plates. When it is a struggle to get green into them, I simply turn to a package of nori. Nori is commonly used [...]
I know we already published M is for Mushroom but my mistake I forgot to publish this delicious vegetable first! – Anisa Vegetables from A to Z By Hannah Marcotti I’m going to share with you a little secret. Writing recipes is not an easy thing for me. One simple reason, I don’t like to [...]
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