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Yesterday was one of those days where I could not figure out what to cook for dinner. I wanted to make something easy, but there were restrictions. For example, my two year old had been sick, and I knew that he needed grain and vegetables. (He had a reaction to two different items: too much chicken and a soy allergy. The poor child woke up three times during the middle of the night with stomach cramps and constipation.) Luckily, I had some barley malt and Aloe Vera juice on hand. I fixed him oatmeal with dried fruit and lots of barley malt for breakfast, pumpkin bread for lunch, apple juice mixed with aloe Vera juice, and finally --- the dinner dilemma.
Just before dinner, he “blew out”. I was actually quite happy, because I now knew that he would sleep through the night painlessly. Anyway – back to my quandary: I had two O’s to feed, and two A’s who needed to avoid meat.
In the end, I asked my husband for help. He willingly agreed to fix hamburgers for himself and my five year old. Meanwhile, I fixed a spinach and goat cheese tortilla. (Hooray for the health food store! They are selling both Ezekiel cereal and Ezekiel tortillas, which make a nice thin “pizza” crust. )
Much to be expected, I drizzled a little too much olive oil on the frozen tortilla and used the wrong pan! Can you guess what happened? That’s right- smoke. ( I am still laughing..) Next time, I will use a baking sheet and a lower oven temperature. But there is good news! The simple frozen spinach, salt, and garlic spread tasted wonderful with the goat cheese.
As a busy Mom, I still love making those easy dips in my little cusinart chopper. I buy the salted rice cakes (just brown rice and salt!) and use them like chips and dip. Whether it’s parsley, cilantro, leftover spinach, etc – I’ve always got something easy to whip up. I think I will have to try collard greens again with ?????? Hmmmmm, the possibilities!
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