You can tell that Laura and I had similar holidays by the recipe we came up with for this week – completely independent of each other! As much as my kids are complaining that I’ve done away with chocolates after breakfast – don’t judge, they wanted as breakfast so I was doing some parenting by saying no to that – they were ready for the non-stop party of December to end. On the way home from one of the final holiday visits we made to friends, Esme moaned from the backseat, “Can we please stay home tonight?”
My big food resolution for my family is more vegetables. Of course I make them part of every dinner but since I’m not of the clean your plate school of thought, they often get left on the kids’ plates. They have to try a bite of everything but sometimes that bite is the only vegetable that gets into them. So, I need a new strategy and here it is. I’m going to strike while the iron is hungry. Or whatever. Instead of the usual small of bowl of Cheddar Bunnies I hand over to stop the smalls from circling my legs as I try to make dinner I’m going to put cut vegetables out on the table. If a better snack is there when they’re hungriest I think I’m going to have better luck. And then what happens at dinner won’t be such a big deal.
photo by Maya Visnyei
Julian is a fan of dips. What he really loves is saying “Dip, dip” as he dips and can you blame him? But Esme cannot deal with dips – but I’m hoping this changes this year, too. I like this dip as it’s so, so easy to make and I usually have everything I need to make it in the cupboard. It’s a lot like hummus but doesn’t require tahini, which I don’t always have handy. Legumes are so good for you and full of healthy, lean protein, so you’re getting a lot out o one little snack. Feel free to tweak the spices to suit your crew.
And let us know what your resolutions are and if we can help you out with any. Want more one-pot dinners? Looking for more vegetarian options? Write and tell us what you’d like us to come up with and we’ll always do our best for you, lovely readers!
White Bean Dip
1 x 424 gram can of white kidney beans (cannellini would be great, too)
2 cloves of garlic, minced very fine
1/2 tsp cumin
1/2 tsp ground coriander
2 Tbsp olive oil
salt and pepper to taste
Drain the beans well in a sieve. Dump all ingredients in a food processor and pulse away until you have a creamy but not perfectly smooth texture. Move the contents around with a spoon or spatula half way through to make sure the spices are well blended. Serve with raw veggies and crackers.