Thursday, June 16, 2011

Time & Space Camp Bento Day 4

left: baby lettuce leaves with golden raisins, shredded carrot, croutons, and goat gouda (balsamic dressing not shown).

right: red grapes, uncured ham wraps with peach chutney, cheddar bunnies, and chocolate zucchini bread.
Egg had much the same, sans the salad.

Wednesday, June 15, 2011

Coconut Carrot Ginger Soup with Cashew Bento

The kids are both in camp this week. The Monkey is saving the world from an evil villain and traveling into time and space, EGG is cooking and painting! They are both really enjoying their camps, and I am feeling some renewed energy.
left: pretzel crisps, goat gouda cheese, uncured ham
right: chocolate zucchini bread (recipe on this site), strawberry, blueberries

This soup is one of the Monkey's absolute favorite soups ever. He asks for it all the time and is learning to make it on his own now. I use the less fat coconut milk and make it creamier with rice.
Coconut Carrot Ginger Soup with Cashew:
1 tbsp olive oil
1 tbsp butter
1 onion, chopped
1 tsp paprika
1 tsp turmeric
1 tbsp fresh ginger, grated
4 cloves minced garlic
3 cups chicken stock or canned low-salt broth
7 med carrots, peeled, chopped
1 tomato chopped
salt to taste
1/4 cup toasted and chopped cashews
1/2 cup low fat coconut milk
1 cup cooked brown rice
Saute onion in olive oil and butter mixture until slightly brown,  add paprika and turmeric for 30 seconds.  Then add ginger and garlic for another minute.  Add stock along with carrots and tomato.  Add salt to taste.  Bring to boil, then let simmer until carrots are tender.  Add coconut milk, cashews, and rice-stir.  Puree and enjoy! 
Note: You can play with the rice/coconut/or add water ratio to make it as thick or thin as you like.

Saturday, June 11, 2011

Chef Monkey's Fish Burittos

Okay, so I have been hesitant to post this entry because it uses (egad) frozen fish and pre-bagged coleslaw. It is one of those meals that I have on hand if I need to throw something together in minutes. This meal is one of the Monkey's favorites (along with Lemongrass Chicken Banh Mi's and Pesto Salmon Salad Nicoise) and he can make the recipe on his own with very little supervision. The recipe is simple and yummy.

Crunchy Fish Burritos with Citrus Slaw served with spiced black beans and sliced avocado on the side

  • breaded frozen fish (I get mine at Whole Foods, $7.99 for a 12 oz box that feeds our family of 4)
  • pre-chopped cabbage or coleslaw mix
  • 2 oranges or some pineapple or both
  • 1/4 cup of orange/mango juice
  • 1TB lowfat mayo (if desired- adds a touch of creaminess)
  • tartar sauce
  • multigrain tortillas
getting fish ready for oven
Making the Citrus Slaw:

slice the oranges
add orange to cabbage mixture
add 1/4 cup of orange/mango juice and mayo if using
mix everything together
put cabbage mixture in center of tortilla (we toast ours)
add fish
2 fish per taco
add a little tartar sauce
fold tortilla and cut down the middle
eat it up!