Sunday, September 13, 2015

Food for the Body, Food for the Soul #4



I still remember one of the first meals I made for Justin when we were dating.  It was Ziti with Broccoli and Potatoes.  I made it in the teeny tiny kitchen I shared with two other girls in Boone.  And the recipe came out of Time Life Books Low Fat Pasta Cookbook.  No, not Pinterest.  I didn't google it, or type the ingredients I did want and the ingredients I didn't want into All Recipes.  I just picked up the cookbook, flipped through the pages, looking at the large colorful pictures of pasta dishes, and picked the one that looked the best to me.

And now, many years later, I am still making meals from that book.  Sometimes I feel like our moms had it so much easier than us.  We think technology has made life so much easier, and it has in more ways than I can count, but it has also given us (and especially those of us who tend to be indecisive) too many choices at times.  When I want a recipe that I know will be good, I can always count on Time Life Books to give me a hearty, delicious dish.

Another book I am truly enjoying is Jen Hatmaker's book, For the Love.  One of my favorite chapters is called Not Buying, and in it, Hatmaker gently reminds us that women have been cooking for their families for years, and that is really isn't rocket science.

We should stop listening to this nonsense.  Women have nurtured their families with good, real food since creation.   It simply isn't true that cooking is beyond our capacity.  To feed the machine, advertisers use buzzwords like quick and easy, no-fuss, ready in minutes, heat and serve.  But do we even want those qualities around our tables?  When did chopping onions and peeling carrots become so abhorrent?  Isn't that how women have fed their people all along?  With stuff that came from the actual earth? page 38, For the Love, by Jen Hatmaker

My eight year old actually loves to peel carrots for me.  He also ends up eating a couple as he's doing it, so I don't mind so much.  :)  He's learning how to help in the kitchen, and eating veggies.  After I read this chapter, I decided to make another one of my favorite recipes from the pasta book.  Penne Bolognese.

As my boys came into the kitchen that night, I remembered why it was a favorite of mine.  Carson said, "What are we having for dinner?  It smells amazing!"  And when we sat down at the table, Jonah said, "That looks so good!"  When pasta is involved, Camden is game, so he was happy, too.  They absolutely made my night.  And dinner was quite good, if I do say so myself.  Penne Bolognese is one of those meals that takes a little longer to make, but the result is a delicious, hearty, one pot meal that makes everyone happy.

Hatmaker includes a recipe for Beef Bourguignon at the end of her chapter.  I can't wait to make it.  She has five kids, so if she can do it, so can I.  I certainly feel challenged by Hatmaker to feed my family well.

Do you have a recipe your kids love to smell simmering on the stove?  I'd love to hear about it!

  

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