Dinner @ 226 - Smoked Salmon Sandwiches

There are nights when I don't feel like cooking. I know, it seems unfathomable from a lady who reads cookbooks like novels and proceeds to have dreams about specialty ingredients. Who pins more recipes and food ideas than any other boards combined. A woman who takes 1/2 an hour in the cooking section of the second hand bookstore, and then pours through her findings like they contain a map to a buried treasure. Who could help it when their findings included this book that I've lusted after for at least 717 years!

This no cook thing only happens once in a very long while, but it does happen.

I had such an evening last week. The irony is that I had just returned from the grocery store with nearly $150 worth of groceries and after stuffing them all in the fridge, I looked around and nothing seemed like it would be worth the effort. I didn't have quite enough time to delve into a complicated curry or get tangled up in hours of slicing and stewing. In fact, I didn't even want to turn the oven on. I wanted a dinner that merely had to be assembled, not cooked.

Dinners of assembly don't have to be boring or tasteless.

*happy and stuffed after two sandwiches*

I have a few of them in my repertoire, but this is a new addition and I promise I will be reaching for it often as the weather gets hotter and the pots and pans and burners look less alluring. It was that good.

*Beckett's creation - no tomatoes, please and "I want two tops!" Apparently, open-faced sandwiches are against his religion.*

I've found that interactive dinners like this Spinach Salad Bar invite the kids to assemble what they like and as a result, dinner is fun for them and they eat more. They get to participate and I can really see the little chefs in their heads deciding what would taste best to them. It's super sweet.

Smoke Salmon Sandwiches - serves 4 with a big salad

Assemble the following on a serving platter:

Small package of smoked salmon pieces (mine was 6 ounces)
2 tomatoes - sliced
1/4 a small red onion - very finely sliced
1/2 English cucumber - thinly sliced
1/4 cup sunflower seeds (we used roasted & unsalted)
a little salt and a pepper grinder for sprinkling
4 Tbs capers
herbed goat cheese (recipe below)

To make the herbed goat cheese combine the following:
4 oz goat cheese (at room temperature to make it easier to mix)
1 Tbs chopped chives
1 Tbs chopped dill
1 garlic clove, finely chopped
salt and pepper to taste (goat cheese is already pretty salty so go easy on the salt, if you add it at all. we didn't)

Serve the sandwich fillings with 8 slices of *dark rye, slightly warmed and have fun creating the best salmon sandwiches ever, without cooking AT ALL! Don't forget the big green salad with a sliced avocado and lemon garlic vinaigrette.

*If you are gluten free - Trader Joe's carries a fairly delicious rye-less rye. Or just substitute your favorite gluten free bread.

*Mama's creation - everything and open-faced.*

Lunch @ 226 - Lettuce Boats

Now, these right here, are something you're going to crave. It's an odd combination that my dad has been enthusiastic about since I can remember. Lettuce + Peanut Butter. And, truthfully, when my dad is enthusiastic about any food, one wants to keep their distance. After all he is the sole creator behind the ever popular American cheese, pickled jalepeno, mayonnaise, and peanut butter sandwich. Go over those ingredients again. You didn't misread it. Are you feeling nauseous? Yes, me too. Being in the kitchen with my dad is like being in the kitchen with an enthusiastic six-year-old. More is always more, there is no such thing as a strange combination and most importantly, peanut butter goes on everything.

The man also developed an effective hangover cure involving two slices of Wonder Bread, globs of mayonnaise, crunchy iceberg lettuce and a Yoohoo to sip on. There's a very scientific explanation of what each component contributes to nursing your morning time blahs. It's with great shame that I admit, I've tried it. It's with even greater shame that I admit, it really does work. Somehow.

But, while I near 30, I am less interested in seeking out hangover remedies and as all of you know, more interested in healthy, satisfying EATS. And, I've found it here.

While I was putting this unlikely combination together, I thought of him. Dipping the butter knife into his beloved jar of Peter Pan and smearing it on a slice of bread. Then, smearing the opposing slice with another glob of an offensive condiment, usually mayonnaise. Always with the same knife. Cracking off a few leaves of crunchy lettuce and smooshing them down on one half. Then anointing the only vegetable in sight with some form of spice, either hot sauce or jalepenos. Without question, it's time to go to his cheese drawer where he unwraps the Kraft American slices and smooths two onto the non-lettuce half. After the cheese, he brings the two dressed slices together and presses down. Walking away from the open jars and crumbs on the counter, he places the sandwich quickly on the nearest plate or paper towel. He sits down to watch a golf tournament or saunters to the back porch to finish the newspaper. In my head, he's in his Sunday jeans and a raunchy t-shirt he's had since we were in grade school. Usually, sock feet.

While what we eat is at the opposite end of the spectrum, our love for food and the enjoyment and experience therein align. Just as I do, he saves the mess for later, because the feast is foremost. The crumbs and jars can wait.

We made these last week and have had them three times since. They're perfect for lunchboxes. Or do as we did, and have a picnic. They are both fun to eat and so much more interesting than their taco/sandwich cousin. The crunchy Romaine is the perfect vessel for creamy peanut butter with a sweet kick. We piled up cubed cucumbers which added crunch and shredded carrots for extra texture. Roasted peanuts for some salty substance and of course, cilantro. Because I'm an addict. Since; I've played around with avocado, bean sprouts, mushrooms, bell peppers, and as it turns out, you really can't screw this up, though the original is still my favorite. I've even swapped out almond butter for the peanut butter. Still delicious. I've left out the soy sauce. Still delicious. I've added cubed tofu. Still delicious. It has all the qualities of take-out in a healthy handheld package.

They're pretty and complex enough to serve as an adult snack but fun and tasty enough that kids will love them too. They're BOATS. What's not to love? I've found I love them nearly as much as I love the freckle on this one's forehead. The only one he has.

Lettuce Boats - serves 4
8 Romaine leaves, washed
2 T Sweet Chili Sauce
A few drops of Sriracha (optional)
1 T soy sauce
1/2 cup Natural Peanut Butter (or any nut butter)
Any Combination of coarsely shredded or finely chopped vegetables. As I mentioned above, carrots and cucumber are my favorite.
1/4 cup chopped roasted and salted peanuts
handful of cilantro

Lay out your lettuce leaves on a clean surface of serving platter. Using a fork, stir together the sweet chili sauce, Sriracha (if using), soy sauce, and peanut butter in a small bowl. It should have a pasty consistency.

Smear the Romaine leaves with the peanut butter mixture. Try to smear the whole length of the leaf because the sauce is the flavor of the snack. Evenly distribute your chopped and shredded vegetables on the leaves. Top with peanuts and cilantro leaves. Serve with fruit.

These keep in the fridge for a few hours if you're making them in advance. Just add the peanuts right before you serve. They tend to sog up in the fridge.

Eat 'em like tacos and ENJOY!

Dinner @ 226 - One Pot Kale and Quinoa Pilaf

This has to be a quick post because I have to go back to hunting down the camera battery that my daughter hid from me. Seriously, she thinks it's a game. And, really I just want to take pictures of the most amazing Moroccan Carrot & Chickpea Stew that I made and share it with you. But, how does she know that? She thinks she's playing a game. A really hilarious fucking game.

The Moroccan Stew needs to be shared. It's good. But, this one right here is good also. I make it once or twice a month. And to appear in repeat performances on my dinner table is to say that you played the part very well.

Incidentally, and completely unrelated, we found ourselves at the mall today. I never go there. It frightens me. Needless to say I had to pick something up at a store that is only located in the mall, with no online counterpart. I didn't know it existed but it does. There are three million trillion and ten reasons why I don't go to the mall. Reed gave me one more today. She strolled past the Abercrombie & Fitch storefront and a giant poster of a shirtless tween caught her eye. She turns back to me, with her little thumb pointed in the direction of the overpriced teen dream mecca and says, "super hot."

What? I looked around to make sure she wasn't talking about a misplaced stove top or fireplace facade for sale. "No, Mom, that boy! He's super hot." We peeled out and made way to our car where I explained to her that she is only FOUR years old. A fact that she had tragically forgotten.

Luckily we are back at our house now which is void of shirtless pictures of any kind. And we can focus on kale and finding camera batteries. Pilaf is a word that sort of turns me off. It's usually rice with some uninteresting steamed vegetables. It is extraordinarily depressing at restaurants, the neglected side dish that the chef threw together with 17 minutes till dinner hour.

Well, I say, rethink pilaf! This stuff, though it carries the name, is anything but boring. It has everything your mouth wants and instead of pilaf, we call it "dinner." Dinner with very few dishes.

One Pot Kale & Quinoa Pilaf - Serves 2-4 (I double it for a main course)
Adapted barely from here

2 cups salted water
1 cup quinoa
1 bunch lacinato kale (cut into strips)
1 lemon, zested and juiced
2 scallions
1 T toasted walnut oil (I've also used good olive oil, different but now worse or better)
3 T toasted pine nuts (I use walnuts because pine nuts are so dang expensive)
1/4 cup crumbled goat cheese (I go back and forth between feta and goat cheese, and use whatever I have in the cheese drawer. Both are delicious in this.)


Bring the water to a boil in a covered pot. Use a big one if you are doubling the recipe. Add the quinoa and turn down the heat to a steady simmer, cover. Simmer the quinoa for 10 minutes, then add the kale and re-cover. Simmer the quinoa and kale for another 5 minutes. Turn off the heat and let steam for about 5 more minutes.

In a serving bowl, combine the rest of the ingredient, reserving 1/2 the lemon juice. When the water has been absorbed into the quinoa and the kale is a lively green, dump it into your serving bowl with the waiting ingredients. Mix, and add salt and pepper to taste and the rest of the lemon juice.

I top this dish with some more feta or goat cheese and fresh parsley if I've got it. Really the only secret to this One-Dish-Wowza (whoa, I just got all kinds of Rachael Ray on you) is to mix it up while the quinoa is still hot. It absorbs all the flavors that way.

And just because I cannot wait for summer and sweaty blond hair:

Valentine's Mess

Our day has been full of:
glitter, felt, and neon pipe cleaners
crafted princess wands for 12 lucky preschoolers
lots of red (and pink)
flour and sprinkles
confetti
a hot glue lesson
love
messes
MAIL! from much-missed family (thank you - love you)
impromptu painting projects which led to more messes
my very favorite old-school board game that i can't WAIT to play
a successful skype date with my sister and our Most Adorable niece/cousin
never quite making it out of our jammies
watching little spongey shapes grow in water
stickers
sunglasses
kisses
dad-made waffles
sweet treats from sweet neighbors
only one minor meltdown at the thought of not getting said sweet treat before lunch (i know, i'm a mean mama. somebody already told me.)
just a little bit of chocolate (but the very BEST kind)
very focused artists that hardly noticed the camera
oh, and more messes. obvi.

"happy valentiMes day" says Beckett.

I hope it's been a sweet one.

p.s. Are you making anything special for dinner? If so, please share. I haven't the slightest of inspiration.

Lunch @ 226 - Sesame Kale and Cabbage Slaw with Baked Tofu

Let's talk about 10 things that I once hated. I mean despised and would not let enter the tightly protected area that is my life.

1) capers
2) dark greens
3) split pea soup
4) wrap dresses or sweaters
5) khakis or chinos
6) running for exercise (not to be confused with running for safety)
7) salmon
8) dirty fingernails
9) beets
10)tear drop shaped jewelry

As it turns out, our likes and dislikes aren't stagnant, which is exciting news. Some of these items are no longer on this list. Most of them remain. This necklace makes me severely uncomfortable. And I would not purchase a pair of khaki pants if I were promised a sprawling estate in Aruba with Ryan Gosling as my cabana boy.

The good news? I like all the foods I once detested. And I not only like it or happily eat it, I seek out ways to use them in our regular meal rotation.

So, I think what we've learned here is that if you keep an open mind about food and keep trying different foods in different applications, you're bound to find one you like. Your taste buds do eventually mature, if they're given the opportunity. Just like your parents said they would.

Working in a grocery store, I hear it a lot but it doesn't make me any less frustrated. Here's the scene. Little Johnny reaches for a nice big pineapple only to have his mother remove it from his fist and say, "no, honey. you don't like pineapple." This mentality perpetuates our kids' pickiness.

It's true, he may not have liked pineapple the first time he tried it. The flavor is shockingly sweet and overwhelmingly juicy and sometimes the texture is just a little bit stringy. His taste buds weren't ready. But that's not to say they never will be.

Let him smell it. Let him taste it. Even a tiny bite. Let him decide. Exposing your children to different tastes and textures is how you raise an explorative and, in turn, healthy eater. Do you know what pineapple does for Little Johnny? Don't deprive him of that.

I know we feel a little sense of control and possession as mamas by knowing what each of our children likes and doesn't. It's part of their identity. It's information that few people know. It's MamaMation. But, it doesn't mean we shouldn't embrace the likes and challenge the dislikes.

Again, taste buds are not stagnant. Say it with me!

Beckett liked this lunch so much, he needed 2 forks.

It took me twenty four years to like kale. But, mix it with some cabbage and a spicy vinaigrette. I'll call it lunch. Happily.

I'm still working on the aversion to exercise.

And I'm beginning to believe the khaki repugnance will travel with me forever. Maybe I'm not willing to embrace it, because it's so effing ugly I'm stubborn.

Don't have the same attitude towards food. Keep trying.

What? Reed actually smiled (sort of) in a picture? She may have sensed that her job security was in jeopardy. We've kept her on the team, but with some pretty strict amendments to her contract. Also, instead of checks, she now gets paid in kiwis. Tough break.

Sesame Kale & Cabbage Slaw with Baked Tofu
Serves 2-4, double it for a big, hearty dinner!

Tofu:
1/2 brick of tofu cut into 4 1/2 inch "planks"
a few drizzles of Tamari

Dressing:
1 T toasted sesame oil
4 T rice vinegar
2 T Tamari* (regular soy sauce also works)
1 garlic clove, minced
2 T fresh grated ginger
a few drops of Sriracha, depending on who you're serving it to

Slaw:
1/2 small head of cabbage, finely shredded (you can also use pre shredded)
1 red bell pepper, chopped
1 bunch Lacinato Kale (also called Italian kale...just not the curly stuff), carefully rinsed, deveined and cut into 1/2 inch strips
large handful of sesame seeds, toasted in a dry pan
3 scallions, sliced thin


Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper and set your tofu "planks" on the baking sheet. Drizzle the Tamari over them, flip them so they are fully coated. Place in oven and bake for 20 minutes. Flip with a spatula and bake for another 15-20.

While that's all happening whisk together the ingredients for your dressing. In a large bowl, collect your slaw ingredients. Reserve a few tablespoons of toasted sesame seeds. Pour the dressing over the slaw and mix until everything is equally slick. This slaw is great because it can sit anywhere from 1-4 hours and taste equally good as serving it right away.

Pile up a little slaw on a plate, scatter a few sesame seeds on top and serve with a "plank" of baked tofu. Or as Beckett says, "toe-food". Which makes perfect sense.

*Tamari is a thicker, fuller flavored Soy Sauce that you can find in most Supermarket's International Aisle.

The Boy Likes His Sushi

Beckett met sushi for the first time this weekend. Yes, he's been to sushi restaurants before but we always order him the cop-out Pad Thai because we don't want the "Eat Your Dinner" battle to take over our once/month restaurant experience. I'm sure our fellow diners appreciate this. The deafening sound of a three year old's whine can sometimes turn your stomach. Especially if they're not yours.

Reed loves seaweed salad and spicy tuna rolls. She always cleans her plate...err little wooden tray thingy.

But our boy is a bit more timid when it comes to unusual foods. He appreciates quantity, but sometimes shies away from variety. I mean, the kid didn't eat a piece of fruit until he was two years old.

Well people, we underestimated him.

Needless to say, Sushi and he got along very, very well. They even scheduled a second date.

Thank you to FUSIAN for cleaning up after our two ravenous children the super tasty sushi.

Do you feed your kids sushi?