Archive | November, 2011

Things I was not prepared for # 3 – Eating

21 Nov

Altogether I love being a mom; watching my baby develop and grow is so much fun! I am finding being with my baby is more fulfilling and exciting than I anticipated. However, I continue to find that there are aspects of parenting for which I was not prepared.

Every time I sit down to eat I think, “hopefully I can make it through this meal” and rarely has that happened. In fact, sometimes the food goes cold while I (or my partner) feed, change a diaper, bathe, put to sleep, or some combination of the above. Usually we’re able to eat at least part of a meal together, at a decent pace, and in relative happiness (thanks in large part to the bumbo that our baby sits in on the table). But most meals, especially dinners, are ended with one or both of us hurriedly shovelling in the last bites of food so we can run and do whatever needs to be done with the baby.

I don’t want to complain; I want to admire the generations of parents that have gone through this ritual for years and then look back fondly on this time.

Simple Dinner – 2

7 Nov

Farro Salad

In my continued search for healthy, tasty, and simple dinners, I think I have found a new addition to my collection. I have made a farro salad before, and while tasty was not a complete meal (in that it did not have protein or vegetables so was more of a side dish). I find that making one complete recipe is easier than making multiple dishes.

Farro is a kind of wheat that is crunchy and nutty-tasty when cooked, but it can be substituted with barley bulgur to make this dish.

Ingredients

1 cup farro

2 heads broccoli

1/4 cup fresh mint

1 can cannellini beans (or chickpeas)

1/4 cup feta cheese

3 Tbsp. olive oil

Salt and pepper to taste

Spinach (I used bagged and washed baby spinach…it’s too easy!)

Directions

1. Soak farro and cook according to directions on bag (I soaked mine for 2 hours and cooked for 25 minutes). Drain well and transfer to a large bowl.

2. Trim broccoli to small, bite-sized pieces and steam (or roast). If steamed, drain broccoli, and add to the farro.

3. Chop mint, adding to the farro along with the beans, feta, and olive oil, stir ingredients together and add salt and pepper.

4. Let sit (either on the counter or in the fridge if over 30 minutes) before serving.

To get more vegetables, I like to serve a grain salad over spinach, or lettuce.

Enjoy!