COOKING FOR YOUR VEGETARIAN KIDS - COOKING FOR YOUR
COOKING FOR YOUR VEGETARIAN KIDS - SELLING COOKIE DOUGH - COOKIE MONSTER THEME
Cooking For Your Vegetarian Kids
- A person who does not eat meat, and sometimes other animal products, esp. for moral, religious, or health reasons
- (vegetarianism) a diet excluding all meat and fish
- Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, mushrooms, with or without dairy products and eggs.
- eater of fruits and grains and nuts; someone who eats no meat or fish or (often) any animal products
- The process of preparing food by heating it
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Deceive (someone) in a playful or teasing way
- Deceive or fool (someone)
- (kid) be silly or tease one another; "After we relaxed, we just kidded around"
- (kid) child: a young person of either sex; "she writes books for children"; "they're just kids"; "`tiddler' is a British term for youngster"
rose hip soup
I never knew what a rose hip was until this recipe came up. I’d had them in various herbal teas, so I assumed that they were some kind of fancy herb. Little did I know that they were the fruit of the rose plant, especially those of dog roses, which I had seen growing wild in the countryside where I grew up. Apparently, they are chock-ful of vitamin C; Goldstein recommends rose hip soup as a “wonderful wintertime tonic.” I myself have been dosing a sore throat with oceans of orange juice, multiple shots of Echinacea, and many a Fisherman’s Friend, so rose hip soup sounded like the perfect addition to my get-well arsenal.
The recipe itself was easy, though it did take a little time. I found the dried rose hips I needed in the bulk section at Wheatsville. I used to turn my nose up at the fiddly measuring, weighing, and remembering the PLU number in the bulk aisles, as it seemed so much easier to just grab a can or a premeasured bag from one of the other aisles, but now, when things call for bulk, I’m like a kid in a candy store. Standing in front of all the bottles of weird herbs and spices is like being in front of a magician’s cabinet, and it’s really fun to find the right bottle and tie up what you need in a little baggie. The rose hips looked a little like Fruity Pebbles (and smelled a bit like them, too), if they came in only one color: dark pink.
I managed to taste some of the reconstituted hips after they had boiled for an hour. They tasted similar to a tomato, particularly fresh tomato skin, as there wasn’t much fruit on the hips once they had dried. The reconstituted hips were edible, but I didn’t think they tasted good enough to keep, so I threw them away. As for the soup, after I had simmered the strained leavings and a few other ingredients, I sat down to drink a cup of it while I watched 2001: A Space Odyssey. (Goldstein suggested a garnish of almonds and whipped cream, but I omitted those—I’m doing penance for the holidays.) The soup was as red as HAL 9000’s eye, and had a sweet, bright taste. The addition of cornstarch made it almost a little too unctuous, and I think next time I would add a bit less sugar, but it was the perfect drink to ease my sore throat.
It’s recipes like this that make me really glad I’m sticking with this project, as I never would have thought of trying this otherwise. I’m so pleased with it, I want to share. Drink it to your health.
Rose Hip Soup
1 ? cups dried rose hips (can be found in the bulk section of Wheatsville or Whole Foods)
6 cups cold water
peel of 1 lemon, removed in a continuous spiral
6 tablespoons sugar
4 teaspoons potato starch (I used cornstarch instead.)
2 tablespoons freshly squeezed lemon juice
2 tablespoons sweet red wine or port
chopped blanched almonds (optional)
whipped cream (optional)
Soak the rose hips overnight in the cold water. The next day, simmer the mixture with the lemon peel for 1 to 1 ? hours. Strain the soup and measure the liquid, adding enough water to make 4 cups. (The straining part took forever, as those rose hips kept in their juices; I would let it sit for at least a ? hour to strain.) Pour into a clean pot and bring to a simmer. Stir in the sugar.
Dissolve the starch in the lemon juice and add to the soup. Cook for 2-3 minutes, until the sugar has dissolved and the soup is thickened. Stir in the wine. Serve hot, garnished with almonds and whipped cream, if desired.
Serves 4. (2 if you really like big portions.)
day 31 ~ 365
“The meat I eat...”
Some have asked if I’m vegan, vegetarian, or a meat eater. I thought I’d explain where I fall on that list. I’m a little bit of all three. :-)
I was raised a meat eater. Having a mother from the south, meat was a staple item. I continued to eat chicken, red meat, pork for many years, until my early twenties. I’d read statistics about how red meat sits in your system for years and the bad effects that caused, so I practically cut it out of my diet. I’d only eat it on holidays... Christmas mostly. (My mom makes a MEAN crown roast! Lol) Chicken became the primary meat of my diet since I don’t eat seafood. *can’t bear eating my friends that I’ve surfed with for years.
When I moved to London, England... I lived with vegetarians and was introduced to a great meat substitute product called Quorn. They make eeeeverything! Sausages, chicken filets, crumblers (it’s like ground beef)... anything I needed to fill my ‘meat’ desire. Upon returning stateside over a year later, I managed to find stores that carried Quorn (wickedly expensive compared to the UK). I started eating less animal meat because of this, but still had the occasional ‘real’ meat.
When Mg and I started dating, I knew she was vegan and that this would help further curbing my eating of meat, which now is only if I’m at a restaurant (they don’t have many meat substitutes). If we buy meat to cook at home, I only buy free range meats. Cruelty to animals won’t be tolerated OR digested in this household. :-) Mg cooks so many foods that I’d never tried before and has expanded my taste palette, for which I’m grateful (and having been a kid who only ate corn and green beans for vegetables, that says a lot!!!)
She’s opened my eyes (well, stomach mostly!) to many everyday products that I’d normally use, but they’re vegan. (See the Veganaise in the upper right corner? It tastes just like mayo!) I made a turkey and bologna sandwich today with spring mix lettuce and veganaise and it.... was.... YUMMY! (no animals were harmed in this lunch. Hehe)
I’ll probably always eat some amount of ‘real’ meat my entire life, but now will only eat what is cared for with love and not treated horribly in a slaughter house. I figure, the decrease I’ve made (although not complete, but drastically reduced!) will have made at least some effect.
So there it is... what I eat. I’m an occasional free range meat eating vegan vegetarian. I hope that cleared it up for any of you. :-)
ps-I made it to the one month mark! Yay! Now... only 11 more months to go... haha!
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