I love to try new recipes and my family is pretty good about humoring me as long as I still include something they recognize. Tonight's menu featured our favorite Kahlua Pork, along with two new dishes :Ginger-Pineapple Fried Rice and a Creamy Corn-Zucchini-Pepper-Onion Salad. My built in review board gave it all a thumbs up! Trying new food is exciting and can be a little scary and difficult with small children who frequently react to a new dish with "Ewwww, I don't like THAT" before they even taste it. This can be disheartening but don't give up! Young children may have to try a new food 10 times before they decide if they really like it or not. Just keep giving them a little bit of whatever it may be and you just might be surprised by them announcing "I LIKE that stuff!" the eleventy-hundreth time you serve those lima beans!
Getting the kids involved with choosing the food and preparing it can really make a difference too. Once in a while take the kids to the store with you and let them each pick out a veggie to go in a salad. At home, have them help wash their choice and for older kids, they can help peel things like cucumbers, carrots or zucchini. With so many colors and flavors to choose from, vegetables are a great way to start teaching kids healthy eating habits and when you are encouraging your kids you will be more likely to eat healthier also!
So go ahead, get messy, make mistakes, borrow a recipe and try something new. You might just be pleasantly surprised!
3-4lb Pork Roast - Sirloin Roast is preferable but a Boston Butt Roast works just as well.
2 TBSP Coarse Sea Salt
3 TBSP Soy Sauce
1 TBSP Minced Garlic - MUST have this, Powdered is just not as good
2 tsp Fresh Grated Ginger - again, MUST be fresh
Few Drops of Liquid Smoke (or 1/2 C very strong coffee)
1 tsp Accent - MSG (Can be omitted for those with MSG allergies)
Line a 9" x 13" baking pan with heavy duty aluminum foil. Mix everything except Pork Roast in a large bowl then add whole roast to the bowl and coat it with the mixture. Transfer roast to baking pan and pour leftover mixture over the roast. Seal foil around the roast and bake at 350 degrees for about 4 hours. You will smell it and your mouth will water long before the roast is cooked. Roast should fall apart and have no pinkness in the middle when completely cooked.
Ginger-Pineapple Fried Rice
2 C Cooked Rice - Brown or White, I recommend Basmati Long Grain White Rice
1 C Crushed Pineapple, drained
1/2 Onion, finely diced
2 eggs, beaten
2 tsp Fresh Grated Ginger
1 TBSP Salt
2 tsp Ground White Pepper
3 TBSP Canola, Peanut or Sesame Oil
Add oil to a large skillet or wok and bring to a med-high heat. Add Onion, Pineapple, Ginger and seasonings. Cook for just a couple minutes then add eggs and stir until eggs are cooked. Finally add the cooked Rice and toss everything together for just a couple minutes. Remove from heat and let it set for about 10 minutes before serving.
Creamy Corn-Zucchini-Pepper-Onion Salad
1 Lg Zucchini, chopped
2 C Whole Kernel Corn
1/2 Onion, diced
1 Bell Pepper, any color, diced
1 tsp Parsley, chopped
1/4 tsp Salt
1/4 tsp Coarse Ground Black Pepper
1/3 C Sour Cream
1 TBSP Olive Oil
Heat a large skillet to medium heat, add oil, then all veggies with 1/4 c water. Cook only until tender! Remove from heat and immediately transfer to a large bowl of ice water. This shocks the veggies and prevents overcooking, it also reduces prep time by cooling the veggies for the salad. Once cooled drain all water, add Seasonings and Sour Cream and refrigerate until ready to serve.