What did we eat this week?
Monday was Labour Day. My husband took the children to visit family but it was David’s turn to process our family’s friendly virus. I took a pass and stayed home with the sick and the underage. We had chips and ice cream for supper. Yes we did.
Remember the Thai squash soup with coconut and shrimp I made last week? I usually buy a second bag of shrimps to add to the leftover (because there is soup leftovers but never shrimps). Then we have a second round of squash soup.
Last weekend I mentioned making Spicy Peanut Chicken (with pork) in the slow cooker. I warmed it up on Wednesday and we ate it with fresh corn. My 9 year-old son announced that he was thirsty so I asked him to go get the water jug for the family. Without missing a beat he told me, very matter-of-factly: “No, I’m just going to get water for myself.” Err, no buddy, please bring back the water jug for the family, said I. “Ok then, I’m not thirsty.” he replied. “You can still get the water jug please. Which led to him saying no, me taking away his plate until he came back with the water jug, and he stomping away to get said water. Friends, if you wonder how we can raise such self-centered children in a family of 11, imagine if we had stopped at 2! Believe me, the world is a better place because we have 9 and it’s not because we are superior human beings. Pride runs strong in that gene line.
Spaghetti sauce day. My children and I are not fond of chunks in our spaghetti sauce. I like to put all the veggies and herbs in the food processor and give them a whirl. I don’t puree them to soup level but I find that along not having chunks, it mixes-up the flavours nicely. This specimen has red bell pepper, cremini mushrooms, onions, carrots, celery, garlic, fresh herbs from my potted garden (basil, chive and parsley), dried oregano and sage. I saute the veggie mash in olive oil, add an entire Costco pallet of tomato sauce and 3kg of ground beef. I stir until the meat is all separated and let it simmer forever. Add salt and pepper to taste et voila. That day, I also made orange cranberry muffins and oatmeal chocolate chip muffins. Our homeschool had to be on auto-pilot and we didn’t get around to do history and science. Note to self: you can’t cook up a storm and homeschool at the same time. I use this recipe for the cranberry orange muffins. I use frozen cranberries instead of fresh and it works fine. Just a note about the streusel topping: it’s a simple mix of sugar and orange rind. I prefer to put the orange rind in the muffin batter. The streusel falls apart when freezing anyway. On a more positive note, sugar mixed-up with orange rind and left to sit on the counter for a day can be eaten with a spoon or melted over a candle and shot-up your arm, oh my goodness, someone make it stop!!
When I did a Whole 30 back in January I had to stop eating pasta. I discovered zucchini noodles and I actually prefer them now to pasta. I don’t have a veggie spiralizer so I use my veggie peeler and peel the zucchinis until I am almost peeling the tip of my fingers (sometimes I do.). Lucas enjoys chopping the leftover zucchinis with a big knife. As an aside, I used to pay a whole lot of money so my kids could do just that at a Montessori preschool. Which brings me to homeschooling preschool: stop worrying already!! If I got a dime every time a stressed out mom asks about a preschool curriculum, I could retire happy. Preschools need a curriculum because they are accountable to their clients. Preschool is just life. You need to live with your children and engage with them positively. Read to them, snuggle with them, let them help with cooking if you have the patience to do so. Take them outside and show them the dirt: here’s your preschool curriculum.
Back to the zucchini noodles… I slice an onion or two in very thin slices, smash some garlic and saute everything in olive oil with salt, pepper and dried oregano, then I cover for a while to let it steam a little. Zucchinis lose their water like nothing else so 6 zucchinis is barely enough for two adults. Unless they are the giant ones that neighbours leave on your doorstep.
My teenage daughter announced that she would make crepes for supper. I said: “Fine!” She used the recipe from Ricardo but I prefer Josee di Stasio’s recipe. I usually quadruple it — that would be 4 cups of flour and a whole dozen of eggs — add beer to the milk and keep it in the fridge in an air tight container. The kids will make crepes for breakfast, snack or lunch using the batter all week.
Et voila, this is it for this week. I’m sparing you the weekend because it ended-up in take-out pizza.