February 23, 2012

Food For Big and Small

This week is brought to you by the rotisserie chicken and quinoa (pronounced KEEN-wah).

We started the week with some leftover quinoa, and a freshly roasted rotisserie chicken (which is really a great deal since you can buy it piping hot and ready to eat, and it can make eight or more meals at our house!). We first paired the chicken with baked small red potatoes and slightly sauteed (fresh) asparagus. I set some aside for Toddler Lunches this week, and made the rest into Curry Chicken Salad to be served on bread or rolled in tortillas. Admittedly, the asparagus didn't go over well with M, but I will keep trying. I also tried out hummus on him and got a grimmace. But I think there is potential there. Especially because he likes the dipping aspect.

For the quinoa, we are all still getting used to this food and its texture. Its rice- or couscous-like, but can be the featured protien, which I think makes it tricky to pair things with. I admit, I love the idea that its a complete protien, and still isn't meat (not that we are vegetarians - see rotisserie chicken above- i just think its good to skip meat every now and then). I was inspired by several recipes at Weelicious, so this week we tried banana 'rice' pudding and Mexican Quinoa salad. The former didn't quite do it for us, but the Mexican salad was a hit with everyone, much to my surprise. Quinoa is sold as a dry grain, that you cook with 3x's the cooking liquid until it is absorbed and you can see the little swirl of the germ in the grain. For the pudding,  it was cooked in coconut milk, but just water for the Mexican salad.

Lunch ideas this week:

Monday was a holiday, so M and I had lunch out with Daddy. We packed yogurt, hard boiled egg, and steamed veggies and shared our soups and sandwiches, and let him color the kids menus.

Tuesday, I forgot to take a photo. But I packed a hummus, cream cheese, and minced steamed veggies in half a rolled tortilla as the 'main course' with the usual veggies and fruit, yogurt, and cereal bar.

Wednesday, we packed leftover acorn squash risotto, steamed broccoli, and apple slices; snack1: yogurt + pinto beans; snack2: cereal bar and steamed carrots.

Thursday, leftover sausage and rice (with broccoli and red pepper), perfectly ripe strawberries, steamed carrots; snack1: halved grapes + cereal bar; snack 2: yogurt + pretzels.

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