OK, in an effort to eat more locally, simply, and healthfully, I need ideas. I've decided to stop catering so much to my kids and husband's quirks...they will eat what I make. 'Nuff said. I've recently spent time with a couple of teens whose parents made them eat what was in front of them, and, by gosh, they are delights to have around, cleaning their plates and being not only pleasant but also enthusiastic about food. I never went out of my way to trick or seduce my kids into brushing their teeth or wearing seatbelts...and they haven't grown up to have power struggles about safety and personal hygiene, so I'm going to stop worrying that I'll lead them into eating disorders...other than the disorders I've allowed them to have by letting them follow their own path regarding food....
So, now I have 1 head of cabbage, 1 head of cauliflower, 2 lbs of fresh green beans, 1 lb of good mild swiss cheese, 6 red/yellow/orange bell peppers, 1 cantalope, tomatoes, a zucchini, and some cherry tomatoes.
Do you think that a quiche with cauliflower/swiss cheese/zucchini?
Good ideas for the rest of the cauliflower? roast it? Roast it and use it in a pasta salad? What about the peppers?
I need to work more to let my kids learn that veggies can be the main portion of a meal and not just side dishes and fillers. If they fill up on veggies, they'd be a lot healthier and I'd be a lot happier (as would they in the long run).
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I recently made a yummy eggplant pasta sauce that Phil, Madeline, and I really liked. Of course, the boys didn't like it, but that isn't anything new.
1 large eggplant
garlic
onion
1 large can diced tomatoes
extra virgin olive oil
Dice eggplant (I left skin on) and sprinkle with salt. Leave sitting in colander for 15 mintues. Meanwhile, saute onions and garlic with olive oil (I used a generous amount). Add eggplant and saute for quite a while, until they are really cooked well/browned. Add tomatoes and again cook for a while (20 - 30 minutes, maybe longer) until the tomatoes are cooked down/almost tangy. Can add additional seasoning if desired.
It is rather a thick sauce but it worked over pasta. Or, it would be good as a bread dip. :)
I was happy that I was able to cook with eggplant since it usually turns out too bitter. So here is another option for a vegetable main dish.
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