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No Drama Discipline by Daniel Siegel and Tina Payne Bryson is one of my favorite parenting books. Here's a wonderful summary, aka the "refrigerator" sheet taken straight out of the book.
No Drama Discipline REFRIGERATOR SHEET
Also included in the conclusion of the the book:
Extras
These two articles published in the last couple of days were interesting to me...
How to Raise a Vegetable Eater
How to Minimize Exposures to Hormone Disrupters
No Drama Discipline by Daniel Siegel and Tina Payne Bryson is one of my favorite parenting books. Here's a wonderful summary, aka the "refrigerator" sheet taken straight out of the book.
No Drama Discipline REFRIGERATOR SHEET
Also included in the conclusion of the the book:
This week I've asked my classes to share their favorite easy and nutritious family meal recipe. Please take time to share your favorite recipe in the comment section.
Book Discussion
We will have our final discussion on the Conclusion Chapter and Further Resources this week of April 9. Here's also a nice little summary of the book written on the Fatherly Blog.Extras
These two articles published in the last couple of days were interesting to me...
How to Raise a Vegetable Eater
How to Minimize Exposures to Hormone Disrupters
Comments
https://ohsheglows.com/2016/11/23/cozy-butternut-sweet-potato-and-red-lentil-stew/
Total time: 3 hrs
Work time: about 20 min
One whole chicken
One table spoon of Thyme
One lemon
Salt .. 1 1/2 - 2 table spoons
I will give you the recipe as a process ... it is a bit more clear that way.
Take whole chicken out of refrigerator and bring to room temp. This takes a couple of hours.
Turn oven on to 450.
Zest a lemon. Crush 1 tablespoon of Salt into zest.
Cut lemon in 1/2.
... prep chicken
- Remove all of the stuff which comes inside the bird and reserve for stock.
-- Thoroughly dry the bird.
-- Salt the inside of the bird with plenty of regular salt
-- Salt outside of bird with lemon/Salt
-- Sprinkle thyme all over the bird.
I use a sheet pan to roast the chicken. Exposure to circulating air helps the skin crisp.
In 50 minutes check the bird.
It is done around minute 50 - 55.
Let the chicken rest for 10 minutes. Serve.
...
The nice touches.
Use sea salt. It makes a big difference.
Korean Sea Salt is my current favorite. (available at Kukje Supermarket. 2350 Juniper Serra Blvd. Daly City, CA 94015)
Thyme.
I love the SF Spice company.(250 14th St, SF, 94103) ... they sell bulk spices.
Pan Sauce
The chicken bits in the sheet pan are super tasty. If I have time I deglaze with white wine and make a quick pan sauce.
1c water
1 tablespoon salt
1 tablespoon of oil
Potatoes
Poke potatoes with fork.
Take the cup of water -- microwave it for a minute -- add salt.
Brine the potatoes by soaking them in the salty water for a couple of minutes.
Bake potatoes at 450
about 1/2 way through cooking ... remove potatoes and cover skin with oil... like we are sunbathing in the 90's.
Finnish baking potatoes.
What you get -- crispy skin / super fluffy potatoes.
https://rasamalaysia.com/cilantro-lime-chicken/
The recipe says to pan fry and finish in the oven, but we love to put it on the grill instead. Serve with salad and potatoes.
https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup
Ingredients:
1 package spaghetti noodles
2 jars of pesto (from refrigerated section but from pasta aisle also ok or homemade of course!)
1 bunch of kale, finely chopped
Couple handfuls of arugula
1/2 cup of olives
2 tbs of capers, chopped
1 can chickpeas, rinsed and drained
2 cloves of garlic, minced
Oil
1. In stockpot, sauté garlic in oil, then add olives and capers and cook for a few minutes
2. Boil pasta in another pot according to package directions
3. While waiting for pasta, add chickpeas, then after a few minutes, add kale to stockpot. Cook until kale is tender.
4. When pasta is done, drain and add to stockpot
5. Mix in pesto and arugula
Can serve as is or with salad and/or additional protein
https://www.superhealthykids.com/recipes/sweet-spinach-muffins/
The most important thing is to get a medium or short grain rice, which will stick together better. We like Kohuko Rose rice, available in most Asian supermarkets in the pink-and-white bag. We get our rice and furikake at Nijiya Market in Japantown.
Here's the very simple "recipe":
1. Make the rice
2. Scoop out the rice into a bowl
3. Mix in furikake to taste
4. Shape seasoned rice into balls or triangles
5. Eat within a few hours, or store in plastic wrap or container to avoid drying out
You can get creative with onigiri! Try putting a bit of cooked fish or meat inside, or boiled/pickled vegetable. Onigiri are a great way to get rid of leftovers. In Japan, they are made in larger sizes and sold in convenience stores and even vending machines as the Japanese version of sandwiches.
If you want to make onigiri regularly, you may be interested in onigiri molds, which look sort of like ice cube trays in fun shapes. We've found those at Daiso, a Japanese dollar store with location in the Japantown mall and also at the Potrero Safeway shopping center.
Serves 4
5 big sweet onions
3 x rashers bacon
1/2 cup of port
Sprig of thyme
2 bay leaves
32 oz best beef broth
2 cups of Gruyere & Provolone cheese mixed 50/50
French bread
Fry bacon slowly in big heavy, cast iron pan for about 15mins rendering out the fat
While that’s cooking, thinly slice the onions
Remove bacon from pan and throw in onions, cooking them in the bacon fat, mixing well and getting and brown bits from the bottom of the pan into the onions
Cook low and slow until the onions go deep brown (at least an hour)
When deep brown, add the thyme, bay leaves and port
Mix in the port and reduce until you see no liquid (probably need to increase the heat a little to do that)
The onions should now be redish because of the added port, but sticky.
Add the beef stock, stir in and then simmer for about an hour, reducing the liquid a little. (If you reduce it too far then top up with water)
Cut the French bread into disks and toast. The bread should be brown but not super hard. A very light toast.
Remove the thyme and bay leaves from the broth. Ladle the onion broth / soup into oven proof soup dishes, place the bread on the top and cover with a handful of the cheese mix (1/4 cup per serving)
Broil the bowls under a pre-heated grill and until the cheese is colored and bubbling.
Remove and serve
https://www.shelikesfood.com/easy-broccoli-fried-rice-tofu/
I'll make this either with riced broccoli or riced cauliflower and whatever assortment of frozen or fresh vegetables we have on hand. I've made it with tofu, chicken or fired egg. Super easy and adaptable recipe.
https://www.babyfoode.com/blog/easy-blender-spinach-pancakes-for-baby-toddler-allergy-friendly
(we brought these to one of the potlucks!)
2c flour
3/4 c brown sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
3/4 c unsweetened apple sauce
1/2 c coconut oil, melted
1 apple, shredded
1 TBsp vanilla
2 c grated carrots (about 3 medium)
1/2 c raisins
1/2 c flaked coconut
1/2 c walnuts
Line/spray muffin tin, preheat oven to 400
mix flour, sugar, baking powder, salt, cinnamon, ginger
add in apple sauce, oil, apples, vanilla and mix until combined
fold in carrots, raisins, coconut, walnuts - stir until combined
bake 400 degrees for 10 min + 350 degrees for 10 min more
if MINI muffins- cook only 10 min TOTAL!
Here’s my easy process:
Add beans to crock pot container, rinse and fill with water, about an inch above the beans line. Add chopped onion (1/2 to 1), soy sauce, and mirin (or 1-2 teaspoons of sugar) to taste, and I also toss in some hijiki seaweed. And smoked salt to the black-eyed peas, also maybe some chopped turkey bacon if we have some on hand.
Cook on low until beans are tender! It can be 4-5 hours or so.
I serve it for dinner as a side dish with rice, or potatoes, with chicken or fish. The cold leftover beans can get scooped and added to a salad for lunch.
Happy eating!
INGREDIENTS:
1 cup quinoa
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup corn kernels, fresh or frozen
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
DIRECTIONS:
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.