Friday, September 13, 2013

Butterface Soup

You remember that classy phrase from high school? A butterface is a girl with a hot body... everything looks good but-her-face. Ah, true wit. Anyway, I've been wanting a chickeny, beany soup and threw this together the other day.y husband claimed it looked like vomit. I won't disagree. However, every one of us ate it for lunch and/or dinner, two days in a row. Don't serve to guests, but it's perfect for lunch at home. 

Butterface Soup (photo intentionally left out)
Aromatics (onions, carrots, celery, garlic)
A big box of chicken broth
8 oz bag of lentils
1 can cannellini (white) beans 
1 can vacuum packed corn (it's crisper)
Seasonings of your choice (salt, pepper, parsley, and a big squirt of sriracha)

1. In a stock pot, cook the aromatics in a splash of olive oil on med-low until clear. I always add the garlic when the other stuff is almost done for fear of it browning. 
2. In another pot, cook your lentils most of the way (30 ish minutes) in water or add a little bullion for extra flavor. 
3. Dump your cooked lentils, canned veggies, and chicken broth into your aromatics. 

No kidding, this is an unattractive soup, especially when puréed for the kiddos. But the beans and lentils become creamy, it has the classic hearty chicken soup flavor, and it's full of fiber and protein to boot. I'm sure this will get another turn or two in my house this fall. 

Tuesday, September 10, 2013

Fastest Food (that's not fast food)

We all have staple foods that are maybe a little bit different than another mother's pantry. Condiment-wise, we always have sriracha and soy sauce, and recently we bought some sesame oil to bring Asian dishes to the next level of authenticity. There are always eggs in my fridge, and assorted steamed veggies in my freezer. And in my cabinet, Minute Rice's pre-cooked cups of brown rice have become an absolute necessity.

Combine those things that are always in my kitchen, and  you've found my go-to "shit, I have to feed them again?" recipe. When everyone's face is melting off at 5:15, and I'm still two blocks from home, this is what I make. 

1. Microwave your frozen veggies (corn, peas, carrots, green beans, broccoli florets... I usually have a bag of mixed veg, or even those mini-bags). Then microwave your rice. 
2. While your microwave is going, heat a couple tablespoons of butter or olive oil. I try to kind of make two wells of oil on opposite sides of a big skillet. Then I can throw my egg(s) on one side and scramble them one well, and make my sauce on the other side. It's okay if they mingle. Go ahead and throw your egg in, and on the other side, stir in a couple of tablespoons of soy sauce, a few drops of sesame oil if you have it, and as much sriracha as the weeniest person in your family can stand. (Optional- a pinch of brown sugar but I usually don't). 
3. When your egg is cooked, dump in the rice and a cup or so of veggies, and stir it allll together. You're done! 
If you are making this on purpose (not because you forgot to make anything else), it's nice to add cubed meat or little shrimp, chopped green onion, red pepper flakes, onions and minced garlic... whatever sounds good. I'm a huge fan of quick-and-easy, and both kids scarf this down.  

Tuesday, September 3, 2013

Truth in Alphabetizing

Ch was just asking me to name the animals and letters on this poster from one of our old Citrus Lane boxes. I thought it was cute when she noted that "Mr. Nibbles [our yard bunny] and a yak both eat grass!" But things quickly went off the rails when she asked what vultures eat. 
"Uh, they eat leftover dead things. Like when there's a dead squirrel in the street, a vulture will come eat it up."
"But this squirrel is eating an acorn. Is he not dead?" 
"No, he's alive. He's fine. The vulture doesn't want him." 
Then she pointed at each animal on the page and asked if it were dead or not. Yeesh. Next time, I'll just tell her they all eat peanut butter sandwiches.