Eat Your Greens

These three words – “Eat your greens” – evoke strong memories at our house, especially when our son and daughter are sitting around the dinner table.  While attending elementary school in London, they heard these words constantly at lunchtime.  The dinner ladies, as the female cafeteria staff were called, would not allow children to leave the table until their plates were clean.  Usually that meant choking down some mysterious green sludge.

As parents, we were happy to know our kids were eating balanced meals that we didn’t have to prepare.  Only later did we realize that greens had become the enemy.  These days we often have impromptu skits when cooked spinach, kale, chard, beet greens or mustard greens appear as side dishes.  Luckily leafy salads don’t prompt anyone to chant “Eat your greens,” but our son did buy his sister a dinner lady action figure a few years ago.

How can I overcome this knock on foods that I like to eat?

Anchovy Paste: What Is It and How Do I Use It?

Anchovy paste has been around for centuries and was even used by the Romans.  It’s made of mashed up anchovies, a little water or olive oil and a small amount of sugar to offset the fishy taste. 

For convenience it is usually available in little tubes so you can squeeze out just the amount you need, which is unlikely to be more than a teaspoon at a time.  You can also make your own by mashing anchovy fillets (sold in small cans) with olive oil.

Start the Year Off with Chocolate

Nobody brought me a chocolate dessert over the holidays, so I had to make my own.  That’s not such a terrible thing because I have a lot of good chocolate recipes.  And if I make them myself, I know where to hide the leftovers.

Right now there are two thin slivers of Chocolate Mousse Cake wrapped up in a plastic bag in the back of the fridge.  The last guests leave tomorrow, and I’ll be free to nibble on them in peace.

This is one of the easiest cakes ever.

Mom Cooking Tip 133

If you eat a lot of pasta, save time by doubling the amount you normally cook. Swirl the drained leftovers in a tablespoon of olive oil and refrigerate in a covered container.  Reheat in a microwave or add the pasta directly to a pot of sauce.

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So Sick of Turkey

Shrimp Florentine

Whenever I set out to buy a Christmas turkey, I’m an optimist.  Of course I’ll be able to make use of a 16-pounder.  I tell myself, “We’re having 12 people for dinner so there won’t be many leftovers.”

Turns out that was the biggest misstatement of the year.  We’re three nights into turkey leftovers, and I can’t stand the sight of them.  I decided to freeze the rest, but the freezer is so crammed I needed to remove some things first.

That’s how Shrimp Florentine became my go-to dinner.

Question for Mom

Top Bean=No String, Bottom Beans=Strings

Do I have to trim both ends of green beans before cooking them? – Harold G.

The simple answer is no.  Some people don’t bother to trim the stem end, but it’s a little tough. I prefer to snap or cut off about 1/2 inch of that end.  Normally I leave the other end in place. 

But there is one big exception.  If the green beans have tough strings along the edges, it’s a good idea to pull off and discard these strings.  To do that, snap off one end of the bean and carefully pull the string away.  Then snap off the other end and pull the string off the other edge.  

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Mom Cooking Tip 132

Cheese tastes better at room temperature, so let it sit out for about an hour before serving.

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