Food Adventures for the Week

We had plenty of good food adventures this week:

hummus wrap with carrots, edamame and feta cheese

hummus wrap with carrots, edamame and feta cheese

On Monday, I made these veggie-packed hummus wraps with shredded carrots, edamame and feta cheese. I served them with some potato salad and lime chips (purchased at Iain’s insistence).

lunch on 17 June 2013: hummus wrap, potato salad and chips con limón

lunch on 17 June 2013: hummus wrap, potato salad and chips con limón

I thought it was a lovely meal with lots of yummy veggies, but the wraps were completely rejected by the kiddos (“not my favorite” = kiss o’death). So I ended up making them some quesadillas with leftover BBQ ribs and baked beans from Father’s Day. Naturally, they loved the sweet and meaty filled tortillas. Oh, well.

oatmeal with fresh raspberries, frozen blueberries, brown sugar, honey and vanilla soy milk

oatmeal with fresh raspberries, frozen blueberries, brown sugar, honey and vanilla soy milk

Tuesday, we started the day right with big bowls of oatmeal full of fruit: raspberries from our garden and frozen blueberries that we picked at Cal Poly (alas, the blueberries are almost gone). On school mornings it’s hard to do breakfasts that are much more elaborate that a piece of toast or a bowl of cereal. That’s why I love summer mornings with the kiddos: we can actually relax and enjoy breakfast rather than wolfing it down and moving onto teeth brushing, getting dressed, hair-doing, backpack checking, lunchbox packing, water bottle filling, jacket putting on-ing, etc. Having summers off with the kids is the absolute best part of having an academic job. As is, eating lunch outside:

lunch outside: english muffin pizzas

lunch outside: english muffin pizzas

lunch on 19 June 2013: english muffin pizza with veggie sausage

lunch on 19 June 2013: english muffin pizza with veggie sausage

On Wednesday, I made english muffin pizzas for lunch: one with just cheese and one with homemade veggie sausage. Yes, making homemade veggie sausage was my incredible accomplishment this week.  Even though we are total omnivores, I try to make as many veggie-based meals as possible. Things like veggie burgers, veggie sausages and various other fake meats are somewhat suspicious food products to me. They are convenient and provide a simulacrum of meat, but they tend to contain Texture Vegetable Protein which, in my mind, is kind of a processed, unappealing, non-real food ingredient. That being said, veggie-based fake meats are getting better all the time, but they tend to be expensive and hard to find in regular grocery stores. Since I haven’t found a veggie sausage that I like, I decided to try making a homemade version. I used a recipe I found on Post Punk Kitchen: it was easy, contained ingredients that I already had in the house, and turned out AMAZING. I made a veggie sausage skillet for dinner on Wednesday and served it with some lettuce, quinoa, fancy cheese and bread for a super duper Make Your Own Salad Night. I am happy to report that the kiddos loved it.

veggie sausage skillet with carrots, onions, corn and kale

veggie sausage skillet with carrots, onions, red peppers, corn and kale

Yesterday I cooked some beans in the morning, for a bean salad I wanted to make for dinner. I cook a lot of beans. My last name is Martinez, which means my love of beans is completely genetic. I mean, if your last name is Martinez and you don’t like beans, you must have been switched at birth. Even before I knew how to cook anything, I could make a pot of beans, which is a complete meal with some tortillas, cheese and salsa. The kiddos have inherited my love of beans and they never turn down a warm bowl of frijoles—with chips and salsa, of course.

a bowl of red beans with cheese and salsa

a bowl of red beans with cheese and salsa

 

lunch on 20 June 2013: beans with cheese, salsa, and blue corn tortilla chips

lunch on 20 June 2013: beans with cheese, salsa, and blue corn tortilla chips

 

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