Gung Hay Fat Choy!

I've been wanting to make some dumpling soup for a while.  With it being Chinese New Year today, it really pushed me since we've been reading lot of books preparing for traditions and customs (see facebook, and library thing for references).


The 4 year old helped me make them with the little one trying to help cut cabbage at the end.

 Dumplings with pork, shrimp, green onions, rice wine, soy sauce (I use liquid aminos), ginger, and brown sugar. 

 soup with a side of cabbage with rice vinegar and pickled watermelon radishes from the garden.

Pickled watermelon radishes, see recipe from CHOW.  Since I was out of white vinegar I used a mix or apple cider and rice vinegar, and turbinado instead of white sugar.  The kids could eat the whole jar if I let them.  They are taste wonderful, but watch out when you open the jar- phew!

Pressure Cooker Roast

I love my mom's Roast Beef!  It is like none other, except my grandmother's.  I've always avoided even wanting to know how to do it, until recently.  Now that my kids are able to chew up some meat, it is the best road trip sandwich.   I have such fond memories of my mom's roast beef and home made mustard sandwiches while driving in the back seat of some friend's van, truck, or bus.  The combination of the peppery beef and pungent and slightly sweet mustard is an art she has perfected. 

Last year, I tried it a few times and it turned out really well.  It just takes a long- LONG time.  You have to cook the roast in a pot half filled with water, salt, pepper and vinegar, then once it's soft, you separate the liquid and then brown some garlic in a good few spoons of olive oil.  This is where the roasting begins.  You put back the roast and then you keep basting it with the liquid and oil.  It is delicious!

This time, with my new (to me) pressure cooker, I decided to ask my mom how to do it in there.  Well, the cooking time was reduced to 20 min, which for the size of roast I used, I think was about 5 min too long.  I had also salted it a tad too much.  It was unbelievably fast, and since it turned out so soft, it was perfect for the kids.  When you get a grass fed center cut rib roast under $10, you grab it.  Grass feed tends to be a tad on the tougher side, so this method was perfect for it.

We enjoyed it with some turnip, chard, and cauliflower greens cooked in the brown bits of the pressure cooker pan.  Mashed turnips and potatoes, and what turned out to be a crazy creation of mashed sweet potato, carrot mix added to the turnip potato and then made into a pancake by adding egg, flax meal, almond meal, and some gluten free bread crumbs.  This was an experiment at it's best.  It took many versions to get it to form decently, but the kids did love them.

After all this, I forgot to eat it with the mustard! Rats. 

 The roast still in liquid before being roasted.  I guess I forgot to take an after pic, sorry.

 The greens with a good dusting of orange zest.

The experimental root vegetable-mash pancake.

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Dinner Menu

Over the last month I decided that I was going to try going to the store only once a week and trying to finish up what was in our pantry.  I wanted to figure out a way in which we can use up all the food I have stored in there replenishing only produce and dairy.  The experiment went well for about 2 weeks and then I got really tired of figuring out new things to cook all the time, kids got sick, soup had to be made, meals were eaten out or picked up, I grew tired of figuring it out.

But, it was a good experiment, and I'm still trying to keep it up as much as I can, but maybe not being so hard on myself to do it for every meal, everyday. So, here are some of the things we came up with.  Hope you enjoy, hope it inspires you, and I hope to hear what you are doing for meals as well.

Our Facebook page gets updated often with current meals and quick photos.  Come see what's cooking tonight! 

 Growing mushrooms from Back to Roots

 Pasta with oyster mushrooms (above), shallots, anchovies, olives, with olive oil

 Pan seared Salmon with pomegranate and balsamic. Steamed cauliflower and asparagus

 Roasting squash for soup.

 Gluten free pumpkin and pear pancakes.

 Purple cauliflower, beets, and sweet potatoes.

 Beet cream cheese with cucumbers and olive oil drizzle.

 Salad with radishes, Parmesan cheese, sprouts and warm anchovy dressing.

 Grilled chicken tacos with black bean and corn.

Korean short rip BBQ and Kimchee (purchased), with rice, two types of seaweed, and cucumbers.

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Growing, Cooking, and Eating.

 Patipan squash with egg, roasted carrots, padron peppers with anchovies and creamy polenta.

 Grilled peaches and nectarines with goat cheese.

 Home made romanesco sauce for grilling chicken and making salad dressing.  Herbed couscous

 Wine grapes that are turning.  Perfect pincer foods for toddlers.

 chicken tacos with greens and baby potatoes

 Making flavored Kefir smoothies (blueberry mint with nutmeg and flax)

 Roasting a chicken with home grown squash and herbs on the grill (it takes longer than expected!)

 French fingerling potatoes

 The Peruvian purple potatoes we thought dead were in fact growing.  Rainbow carrots and green beans.

 Dad made creme brule

 homemade watermelon jello (real watermelon)

 3 different varieties of cucumbers in our garden

 picking blueberries

 GF roti (Kurakkan and tapioca flour) with coconut sambal

 Pickled watermelon radishes.

 Homemade yogurt with berry compote

Homemade marshmallows

Sometimes I wonder why I can't be like all those women who look perfectly put together and who have all the time in the world to do things.  I was reminded that we all prioritize things differently.  In this household, as you can see, we prioritize growing, cooking and eating real foods.

It is a LOT of work that goes deeper than taste and flavor.  It's about cultivating a family that works together, that does not take things for granted, that values the labor of growing food.  It's about working together, creating memories, about learning in small steps.  It's about making mistakes and learning from them, about sharing and caring, watching things grow and die.  It's about the time spent together even if it's the hardest place to do it- the kitchen.

In Montessori schools, the first area of work that is given to a child is what's called Practical Life.  This is an area which bridges the home environment to the school environment.  It's what's familiar and comfortable.  A child's first "learning" is to take care of himself and the home he comes from.  The greatest lessons in life are to care for yourself and to take care of another including our environment (the world).  Without this we could not exist.  Teaching a human being the most basic of skills is practical but essential.  These days it's almost a lost art.  The kitchen and cooking are dreaded "chores" in households today.  Don't get me wrong, there are days I'm happy to get take out.  However, the lessons for taking care of yourself is only possible to be taught at home.  We must model this behavior to our children and let them learn and struggle along the way.  It is easier and faster for us to do it, but there is no lesson they can learn in that other than "mom/dad will do it".

I'm so proud of the varied pallet my kids have and for their ability to recognize fruits, vegetables and herbs.  I can only hope that the few years my staying home will have a greater impact on their life, and who they become in the future.  "It all starts in the home" should really be narrowed to "it all starts in the kitchen".  Food is an essential aspect of our lives.  Sadly, we've come to the point in which we only know how to consume it.  The greater understanding of growing it and caring for the earth entail far more scientific and sociological principles.  These are unspoken lessons that are learned from our hands.

Cooking with kids, recipes coming soon!

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Cooking with Kids

One of the main activities around this house is cooking.  It is exhausting, time consuming, messy, and delicious.  It takes all of us to get something cooked.  I try to involve the children (yes even the little one), when we are making meals, or snacks.

 layered popsicles for our housewarming few years ago

One of the main reasons I started this blog was because of all the cooking and cooking photos that I don't have room to post on our private blog.  Between the garden and what we cook, it has become more than a passion or hobby and now a way of life for us.  I would love to become someone that says "if we don't grow it, we don't eat it", but that's not very likely.  Instead, we do follow the practice that "if it's not in season, we don't eat it".  I also don't see the point in eating organic if it is from another continent.  I have deep passions toward food and food culture as it is lifelong and it impacts the environment and our health greatly.

 We're trying to grow some onions this time around

 She loves to mix the ingredients for burgers.  This time, we used a 50/50 mix of grass fed beef and pork with quinoa instead of breadcrumbs.  Also, added some squash when caramelizing the onions which all went into the pattie.

The more I read and the more I cook, I realize that our traditional way, and the ways my mom and grandmother did things truly are beneficial to health and nutrition.  Somethings do take a long time to prepare, and taking that time is worth it.  The convenience foods that we have adopted are easy, quick and delicious, but they have lasting impacts on our long-term health; and all the trash it produces  impacts the environment.  I suppose I could go on and on about this and I probably would upset many, but I write this as someone who is trying to change the way this household is run, and to make a lasting impact on my family and my children and hope that the ripple effect will take place.

 Making the nectar for the Humming bird feeder

Staying at home has it's perks to write blogs, take photos of your children doing things, and to cook long meals, but it's also exhausting and 24/7.  My only hope is that I can inspire a few to take on the challenge of cooking with your children, and to try and do it from scratch at least once a week.  Once you have established a comfortable routine for you and your children, you will realize you can do it more often. Our bodies can tolerate some of these toxic chemicals and processed foods, but the little bodies are so pure and still developing that we should try and give them wholesome foods.

One of the key principles is: if you have to open it, it's probably not good.  Meaning, if it's in a bag or box, there are probably a few too many preservatives and additives that we should not be eating.  I understand this is not possible all the time especially how busy we all our.  I absolutely hate cereal, but my husband grew up eating it, and so it's around the house.  Now, he no longer eats it as much but somehow it has become easy for the kids.  In the last few months we are trying to do away with cereal, and other snack foods at least while at home.  One of the strictest rules I have is that "bars" are not eaten at home.  They are for when we are hiking. I've been wanting to make my own crackers at home, and after an attempt at making graham crackers, I realized how easy it was just to buy a box.   But, now being gluten free, I hope to make the attempt once again.  As to why I'm opposed to cereal, I don't agree with the first meal of the day after such a long fast to be one that is high in sugars (added and carbohydrates) and with cold milk.

Now, how we cook around here.  It is a lot of prep work and planning ahead.  However, there are many impromptu sessions in which I have to quickly asses what is needed and keep saying "wait, wait." So, what you need is a workspace with adequate room and at a height in which they can work.  Ideally having a small table where they can sit and work is best, but you have to have room for that.  I'm still working on our Practical Life section of the kitchen, but in the meantime we've adapted to using the existing kitchen counters, island, and two step foot stool.  This also enables her to be engaged in what is going on and cut, clean, mix and watch right next to me. Often, we use the same space.

The children's size tools that my daughter uses when helping cook.  The two knives on the far left are both wavy.  The one on the far right is slightly serrated to help cut through. 

To start with you have to have all the things they will need.  When baking and having them crack the eggs, you need a bowl (or carton) with only the number of eggs you will be using, another bowl for the shells, another bowl or cup into which the eggs are cracked.  The eggs are cracked into this bowl one at a time, checked for shells and then added into whatever you are making.  If you need multiple eggs to be mixed, then you will do the above steps and then place all the eggs in one final bowl which they then mix the eggs in (see how this requires lots of patience and washing).  It's best to have rules that must be enforced consistently, such as no licking of the fingers when cooking, and that hands must be washed before and after, and in between when necessary.  The stool comes in handy so that they can also reach to wash their hands, or go to the bathroom and wash them instead.

helping her sister wash hands

Here are a few photos of our popsicle making from yesterday.  There were a few messes, and a mistake on my part in starting with a large pouring pitcher, but then I quickly switched to a smaller one.  The biggest mess was made by me when I tipped one of the popsicles over and it spilled all over the freezer and down the door.

 Setting up for the popsicles to be poured after I mixed up the fruit and yogurt.

 First attempt pouring with the larger container.

 Second and more successful attempt using a child size pitcher which she filled up with the larger one.

 Placing the lids on,

and then I make a mess putting them into the freezer.

We have made some delicious meals in this small kitchen, and we have made some complicated and challenging ones as well.  The boeuf bourguignon she helped make at age 2 will be my all time favorites.  I couldn't believe the dedication, patience, and perseverance she had at such a young age in wanting to make this dish.  It took so long that we didn't eat it the night it was prepared but the following day.  She cleaned each mushroom with a paper towel and then cut them all.  She then took each piece of meat that I had cut up, and dusted each one, one at a time in the flour mix that was in the bowl.  I think she even cut up some of the vegetables.

 wiping down the mushrooms

 rolling each piece of meat in the flour mix

 The final and very delicious product over creamy polenta.

Anyway, here are some other creations from our kitchen which I hope will inspire you to cook with your children.  Even if they dont' eat it, they will have made it, and they will at least want to try it.  But, the more they help you the more they will eat the things they make.  If it's chicken nuggets they eat, then make it from scratch!

All you need is chicken,

 buttermilk,

seasonings, breadcrumbs,

 and bake it.
No, I don't have a recipe, but I'm sure you can find one! I don't make them.


But we did make chicken fried stake back when I was pregnant.. mmm.. yum!

 watermelon jello which she helped by scoping the watermelon out (see above).

Sri Lankan hoppers which take all day to make.

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