It's been 9 months since my last post. No, I did not have a baby. It's been a year full of ups and downs and changes. I am hoping now that I can spend some time polishing up my writting and getting some good information out there for any reader.
My plan is to focus my posts on eating well in this crazy world. Useful, down to earth good nutrition and eating. During the craziness of my last year meal planning has been sporatic. Many meals were spur of the moment with what was on hand. This could be a simple healthy meal or chips and salsa. In focusing on this blog, I can also focus on my changing family. We now have the gluten free hubby, the college grad and the 18 year old that comes and goes and the busy woman who is trying to age with grace.
Last weekend my daughter and I actually sat down and made a plan. Many evening she just makes a pot of pasta and throws on sauce and cheese. I can easily add a salad, but gluten free man is out of luck unless I make something else.
The plan was easy. We picked out a few standard recipes, made sure we had all the ingredients on hand, put the recipes and meal ideas on the kitchen desk and who ever gets home first can start cooking - first come gets to pick. The list included: Easy Mousaka - for that I cooked the eggplant the day before, Orzo with Kale and grilled chicken, Kale and Bean soup (we had a big bunch of kale from our CSA), Spagetti squash, Black bean dip. A few dishes we made together. the Orzo with Kale I actually made this morning as I am going in to work late and getting home late.
The plan was easy. We picked out a few standard recipes, made sure we had all the ingredients on hand, put the recipes and meal ideas on the kitchen desk and who ever gets home first can start cooking - first come gets to pick. The list included: Easy Mousaka - for that I cooked the eggplant the day before, Orzo with Kale and grilled chicken, Kale and Bean soup (we had a big bunch of kale from our CSA), Spagetti squash, Black bean dip. A few dishes we made together. the Orzo with Kale I actually made this morning as I am going in to work late and getting home late.
The come and go girl feasts on the left overs or makes a can of chicken noodle soup (healthy choice)
This is week number one of the expiriment. Friday we will sit down and plan for the next week.
This should be fun as consistency is not my first name.
Orzo with Kale
1 tsp ground tumeric
2 cups uncooked orzo pasta
2 tbsp olive oil
4 cloves garlic, sliced
1 bunch of kale (remove stems)-coarsley chopped
1 large lemon, juiced
1/4 tsp ground nutmeg
1/4 cup grated parmesan cheese ( use good cheese please, not the stuff in the can)
black pepper to taste.
1. Cook the orzo as on the package - add 1 tsp tumeric to make it a pretty yellow color.
tumeric is also full of lovely antioxidents.
2. Heat olive oil in a large skillet over medium heat. cook the garlic for a few seconds, add kale. cover the skillet and simmer on low for 10 minutes or until kale is tender. (pay attention - this can easily get burnt). Stir Kale into the orzo mixture with lemon juice and nutmeg. Add Parmesan cheese. Season with pepper as desired.
I am going to keep some orzo seperate for the non-kale eaters. I have some leftover rice for gluten free man or a small baked potato. I had a patient the other day who was having difficulty with eating meals together as his spouse and he had very different diet requirements. I had him think about deconstructing meals and planning for meal parts that they could enjoy together.
