Category — Feeding a tiny man

The best thing about summer? All of the Sunday markets where you can pick up fresh organic produce from local growers. This week’s gem? Rainbow chard and sweet Walla Walla onions that ended up as the following dinner. It was a big hit with everyone and there aren’t many things better than having dinner that makes everyone happy.

Swiss chard, chopped finely

2-3 walla walla onions (halfway down the green)

White or brown rice

Balsamic vinegar

Olive oil

1 tablespoon butter

Miracle Blend (What? You don’t have any? Well, go get some! Seriously, you’ll thank me.)

Add 1 c. rice to 1 c. water, bring to a boil. Turn heat to low, cover and simmer for 15-20 minutes.In the meantime, heat tablespoon (or so) of oil in a pan over medium heat. Add the greens and season lightly with Miracle Blend. Saute until starting to darken and add tablespoon of Balsamic vinegar, add butter. Continue to saute until leaves are darkened and stems look a little bit transparent. By this time the rice should be ready. Toss in rice and a tiny bit more olive oil. Stir together firmly and continue to cook for a few more minutes.

Eh voila! Yummy summer food. 

The Dooz is a very hungry person. I had no idea a 14 month old could eat 2 eggs and a piece of toast. Our priorities have officially shifted from spending most of our dough on eating out, drinking and buying CDs to figuring out how to fill the boy’s belly. In addition, we constantly try to make sure he’s getting a varied enough diet (along with all of the things he needs). This is no small feat considering all hell breaks loose once a cracker has been sighted. He makes a noise that I imagine being similar to the sound a prehistoric bird makes right before it’s about to eat you.

Despite his adoration or crackers, toast and cheese, he does love healthy food too. And the other day, while struggling to get food made during an emergency (the emergency being that the boy was HUNGRY), I found a quick little lunch that made everyone happy. It’s sort of a combo of quickie food and a Jacques Pepin recipe from his book Fast Food My Way. It goes a little something like this:

Annie’s natural/organic mac and cheese (the microwaveable kind)
Fresh spinach
One egg

Bring a small pot of water to boil. And heat a separate small pan (for the egg) to medium. Chop the spinach into bite size pieces. As noted on the Annie’s directions, empty the noodles into a bowl, add a 1/2 cup of water and microwave for 3 minutes. In the meantime, the water should be boiling. Drop the spinach in and blanche it quickly. Crack an egg into the hot pan and break the yolk. Drain the spinach in a colander. Stir the egg a bit and pull of the heat just before the yolk has totally hardened up. Add a little milk and the cheese packed to the noodles that were in the microwave. Add the spinach and egg and stir.

Voila! Super fast lunch that is a little more than just mac and cheese. I’m no Julia Child, but I’m pretty darn good at whipping stuff up in a pinch.