Use it or Lose it

There are times when my freezers (2) and my refrigerators (equal to 3) are so full of food and ingredients that extreme measures must be taken. Last week was one of those times. I told the Mister, "I have so much food available that I am not even going to the grocery store. You may need to stop by for cold cuts for your lunch and we may need a milk, but I even have fruits and vegetables." Stored or hoarded food ingredients are just like other stuff. As they accumulate needlessly they sap our energy and it gets easier and easier to lose focus of what is really available just in front of our noses. So, we just go out and buy more. The problem with food is that it rots and that's very wasteful, which really grates me. So, when the time comes that we need a flac jacket to open refrigerator doors, here's what I do. I either pick ingredients that I can identify or choose a whole shelf and see what I can come up with. If the packages are mysterious and unidentifiable I select about 4 or 5 and hope for the best. Last nights UILI meal (my dad joined us) was Beef Tenderloin for 3, Chicken Parm for the kids, sauteed yellow squash and zucchini (fresh-I do not freeze summer squash because it gets too watery), bruschetta and crackers and fresh strawberries and cream for dessert. Tonight's meal looks like it's going to be Tilapia topped with creamy spinach and Green Beans with Thyme, Bacon, Shallots and onions. I even have some fresh rolls to go with it. At first I was concerned that my family would whine about UILI meals. The reality is that they kind of dig it. It's gotten to be an adventure we all embark on together and the meals usually turn out well. And there was even the one night we thought we were going to be eating Black Bean Soup and it turned out to be Chocolate Icing. What kid complains about THAT?! What great meals have you created from surprises?

Going Green

I had to train myself to eat vegetables in the first place. I have a well-trained sweet tooth, which often does not lend itself well to vegetable consumption since many vegetable have a complex flavor profile with clear bitterness. But for the sake of raising children with well-rounded palates and for the countless health benefits vegetables offer, I did it. I bought the veggies, I prepared them and I ate them. The best news is that I really got to love them. Not in a "Boy, I'm craving some lima beans right now" kind of way, but I love their flavors and textures and the way they make my body feel after I eat them. Plus, they look really pretty on a plate. As winter moved into spring, I felt it was time to get back on the semi-abandoned vegetable wagon and I chose to embark on an adventure with baby bok choy. Bok choy (in this case I have chosen mini-size so an entire head is as long as an extended hand) is a mild flavored Chinese cabbage with ever-so-slightly better leaves and crunchy, ever-so-slightly sweet stalks. It's an ideal flavor profile for someone like me whose grown up tastebuds do not need anymore sweet encouragement and are not quite bitter lovers. Bok choy always makes me think of hydration since the stalks and leaves are full of moisture that just seems to drench my tongue. I slice the entire vegetable in stir-fry. It can also be used in soups or simply steamed. You can also braise it in broth and it will neither lose its shape or flavor nor lend any harsh flavors to the broth you're preparing. This is a dish I threw together for dinner last night using bits and pieces of food from my freezer and refrigerator: Shrimp stir fried with bok choy, snow peas and mushrooms. It was satisfying and delicious. What vegetable please your palate?