switchtorealfood

Round my Plate in 80 Minutes

In Healthy Lunches on February 4, 2011 at 1:31 pm

Mediterranean plate

It doesn’t have to take 80 days to go around the world.  80 minutes in the kitchen spread out over a few days should do it.

Pretty and pretty healthy.  Overachieving in the kitchen this week.  I’ve got so many leftovers.  Happy to find out that meals without meat last a long time!  The freezer is packed too.  And this way of cooking costs a small fraction of typical Western cooking.  Give me a garden and a “Clean Cookstove” and we will be self sufficient if war breaks out and oil prices go up.

Clockwise from the top:  Israeli Couscous – Italian Chickpea Frittata – Egyptian Ful – Mediterranean Broccoli Rabe – Northern Bean Paste – Chicken Couscous with Raisins – Indian Eggplant Dip dotted around with Cucumber Raita in center.

Sadly, I cannot get our boys to eat this food.  Son #1 was just in Cairo and Alexandria before the demonstrations and he loved the food.  Apparently I am not as good a cook as they have in Cairo restaurants.  And there is no point trying to recreate his “best meal ever” fish that he had in Alexandria.  Son #2 eats only mac and cheese with peas and grilled cheese sandwiches.  So this is what mommy made for the boys today for lunch:

Croque Monsieur

Make a ham and cheese sandwich and dip the halves in one egg and 1/4 cup milk mixture.  Fry with butter.  Son #2 picked out the ham and then didn’t like the cheese so he ate a bowl of rice krispies.

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