I could write a novel about the many times my kids have refused to eat what I have cooked. At first I thought their resistance was because the food I was making wasn’t appetizing. (Broccolini and quinoa salad, anyone?). But after careful observation, I have deduced the only reason they won’t eat my food is because they know I am the one making it and they just want to drive me crazy!
This realization became evident during dinner, which was chicken curry and fresh chapattis. Although my kids normally like this meal, this time they did not touch it. Luckily I had also made some vegetable fried rice (or “wice” as my young one calls it). Unfortunately, the wice was denied as well. I was starting to panic as hungry boys become crazy rowdy destructive boys in about 2 seconds, and I had no desire to clean or make anything else. At that moment my phone rang. It was my dear friend calling to say she had made lentil soup and was sending it over for dinner. I knew my kids hate soup but I was desperate.
As the soup arrived I quietly put it in their bowls and waited for their screams of protest. I kept waiting but all I could hear was the sound of soup being slurped down so fast I was afraid they weren’t breathing.
Then my older son finally spoke: “Mommy….?” he asked.
Hmmph. Finally a complaint, I thought. But he then said, “Mommy can I have this as my snack at school tomorrow?”
I think to myself: Ok, let me get this straight. You don’t even like soup and now you want it at school too?? I am fuming.
Then he speaks again: “Mommy can I have some more? This is soooo good!”
I am still in shock as I am refilling their bowls and giving them some more crusty bread to dip inside. Just then I hear my son singing an impromptu song: “Soup, soup, soup, soup…I love soup!”
My ego was bruised and I was pondering where I went wrong in my cooking. But instead of being upset I was happy they had eaten a nutritious meal and actually liked something. My thoughts were interrupted by my two year old who was trying to tell me something. He kept puckering his mouth in an ‘’o’’ position and I thought he was trying to give me a kiss. I was so touched at his sweetness. But then out came the sounds: “sh…shou…shouu…….shouuup!”
I promise I will post the recipe for my friend’s lentil soup soon, as it was delicious and clearly the dinner champion of the evening. But for now you must settle for the runner up, my vegetable fried rice. It is all my fragile ego can handle.
Vegetable Fried Rice
INGREDIENTS:
Medium pot of cooked rice. Day old, leftover rice is best.
1 large onion, chopped
1 tablespoon garlic, finely chopped
1 bunch chopped scallions (both white and green parts)
1 large tomato, chopped and deseeded
Salt, pepper, and chili flakes to taste
1 tablespoon soy sauce
2-3 large eggs
1 small bunch chopped coriander,
Lime and cucumber slices for garnish
Note: Can also add any meat of your choice, tofu, or additional veggies such as broccoli or peas
PREPARATION:
1. Heat the oil on high. Add the onion. Stir well and when it’s softened lower heat slightly and add the garlic and sauté for a minute.
2. Add the rice and stir well. Add the tomatoes and mix. (If you are adding any other blanched or steamed veggies add them now)
3. Push the rice to the side of the pan and add a bit more oil. Crack the eggs into the oil and cook. Mix with rice.
4. Add the soy sauce and salt and pepper. Season to taste. Remove from heat.
5. Add most of the scallions and a little cilantro into the rice and mix. Garnish with the rest of the scallions and coriander, lime, and cucumber slices.
Note: If you are adding meat, cube it and cook it first. Then add into rice at step 4.
Pantry Diva 