Tag Archives: Dinner

Radishes In The Garden!

Evie planted some radish seeds in the garden a while back, long before any of us were really ready to be doing any spring gardening. The ground wasn’t prepared, but she cleared a small spot and planted her seeds. Owing to a warm winter and some surprisingly diligent watering, those seeds sprouted up and leafed out quickly!

She proudly showed me the leafy tops. I casually mentioned thinning the plants so the radishes would have adequate room to grow, and she said “But Mom, the radishes have already grown. I can see them!”

Lo and behold, a dozen fat and gorgeous radishes had popped up above the dirt.

She carefully pulled up her radishes and then took them inside to wash them off. As we stood at the sink together I felt proud and happy. We talked about what radishes taste like, how to use them, and how we could incorporate them into a meal.

We decided on fish tacos, and started making a grocery list: 1/2 a pound of cod, cabbage, limes, cilantro, tomatoes, onions, yogurt and mayo for white sauce. They were absolutely scrumptious, and everyone agreed it was a great dinner. We even threw together a quick fruit crisp for dessert with some of last summer’s apricots I pulled out of the freezer.

Next up from the garden: Will’s cabbage and garlic, Luke’s zucchini. (Zucchini plants are a hit with my kids….see last summer’s post here.)

Fish Tacos:

Baseball Night Buffet

The orange slice smile….classic!

Feeding us all on baseball game nights has been a challenge! We leave the house at 4:30 in the afternoon, not to return until at least 8:30 at night (hello, bedtime!). Eating dinner at home would mean either an absurdly early meal, or a really late night for everyone. Eating dinner at the ballpark means nachos and hot dogs all around. Neither scenario is ideal.

Tonight I packed us a picnic: cantaloupe, snow peas/carrot sticks/cucumber slices, avocado, whole wheat pita, hummus, pb&j’s, and dried pineapple and graham cookies for a treat. Will had his own dinner packed in his baseball bag, including his favorite dugout snack–orange slices!

Everyone ate, everyone ate well, and I can throw them into bed for a good night’s sleep the moment we walk in the front door. Success!

This looks like it could be a great tool! I wonder if I can take a peek at the code book before buying?

See Jen Dance

My CDE noticed my new appreciation for making things from scratch. (Or more often than not, having my husband make things from scratch for me because I hate cooking.) She also noticed that my blood sugars are being poorly affected from miscalculating carb counts in fresh foods.

The quinoa bake was a really good example of the mistakes one can make during insulin dosing. (Seriously… why do pasta and grain packages only give you nutrition information for dry portions?) Since I was getting frustrated not knowing exactly what I was eating when making things from scratch, she suggested I get a scale. But not just any scale – one that measures carbs and other nutrition facts for a multitude of other foods.

I bought one this weekend. Here is my Perfect Portions Nutrition Scale.

IMG_0587

Don’t get me wrong. This is a small investment. My little $5 scale pales in comparison…

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For The Love Of Food

This scrumptious pile of perfectly steamed crab, paired with a chilled glass of a fantastic local white wine, a bit of homemade Cajun aioli, and a plate of wilted spinach with lemon was dinner last night. And what a treat!

We picked up the live crab from a local seafood market, steamed it at home, then spent the next hour talking and eating, while picking luscious, buttery crab meat from the shells. It was tender and rich, and a dab of garlicky aioli was a perfect accompaniment to every bite. Washed down with a crisp, fruity wine…..mmmmm.

Its so satisfying to source beautiful, local, seasonal foods from markets or growers, spend some time learning how to cook and eat them, and then share and enjoy the meal with other people. To discover and appreciate all the flavors and textures and subtleties of whole foods in their natural, unprocessed state.

This is what I love the most about food.

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You’ve been warned.

I’m trying to use up all of last week’s food before the weekend: roasted sweet potatoes, baked salmon, quinoa with red peppers, and kale/spinach salad with radishes. Not too shabby for a Wednesday afternoon!