A White Flag Thanksgiving

turtleWell Thanksgiving was a bust this year. Asher started morning preschool two weeks ago, and by the end of his first week he had a raging fever which quickly spread throughout the house and resurged in some new capacity every few days until we were all forced to raise the white flag and give up on seeing the outside world for six days. Both boys developed inner ear infections and were miserable, and Robby and I stayed up every night comforting, cradling, medicine dosing, and crying ourselves into sleep-deprived naps on the floor next to the crib. Our Thanksgiving dinner consisted on white bread and whiskey with baby monitors and Advil on hand, and we were feeling mighty sorry for ourselves.

berriesWhile being home with sick little ones especially on a long holiday weekend really blows, it was also kind of the best and I have a lot to be grateful for this year. In just this one week, our soon-to-be-one-year-old Everett is now crawling, eating, and blubbering like a real toddler. He hates the sight of baby food, and he only wants to play with legos, crawl through tunnels, and haphazardly shovel an entire banana into his mouth. What happened?! Are we just too busy to notice the small changes that happen every day? Or did he really just wake up and decide to literally develop overnight? As a family, we were able to heal and grow together this past week, and my husband and I were reminded that we can pull through the worst of days relying only on each other. What a concept and test of marriage!

kale chickpea Last night was the first night all four of us slept well and happy, and in celebration I finally cooked a meal! This kale chickpea red pepper stew is so delicious and nutritious, and is best served on top of a bed of quinoa. The entire cost to serve 4 people is around $5.

KALE CHICKPEA RED PEPPERS

2 Tablespoons olive oil
1/2 cup of vegetable broth
1 can chickpeas, drained
1 bunch kale, roughly torn from stems
1 red pepper, julienned

In large pan, heat olive oil on medium heat. Stir in kale and cook for 5-6 minutes. This fry will give the kale a little bit of a roasted taste. Then add vegetable broth, red peppers and chickpeas and cook another 7 – 8 minutes. Serve over quinoa, pasta, or cous cous for a delicious side dish or main entree. You can also top with red pepper flakes or parmesan for a bit of Italian flavor.

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Green Olive, Cauliflower, Chickpea Couscous

lettuceThis weekend I took Asher to Pickles Playroom to enjoy the madness of too many unsupervised children barreling over each other as disinterested parents and disgruntled nannies looked on from the nearby cafe. Pickles recently reorganized their space, and apparently they believe that removing the parent seating from inside the play area was actually a stroke of genius. I, along with maybe two other mothers, actually ran after our kids and played Let’s Cook Dinner in the Fake Kitchen or Time to Answer the Phone at the Office while the other children yanked trains from each others arms in tears while rubbing their drooling noses. When it was lunch time, I ate an over-priced and poorly prepared Greek salad from their cafe and Asher chomped on a grilled cheese sandwich with plastic – I mean Kraft. And that’s when it happened. Asher reached over, picked up a piece of lettuce, gave me a sly smile, declared he was going to eat my salad and then did it. He ate my salad. I was speechless. I was proud. And I thought, well that’s motivation to keep cooking.

green olive cauliflower couscousAnd so today I share a recipe for a really delicious and intriguing dish – Green Olive, Cauliflower, Chickpea Couscous. It’s salty olives mixed with the sweet roasted cauliflower and bitter chopped parsley make it a delightful dish either on it’s own or as a side.

GREEN OLIVE, CAULIFLOWER, CHICKPEA COUSCOUS
1 cup Isreali couscous, uncooked
1 can garbanzo beans, drained
20 green pimento olives, sliced into thirds
1 cup roughly chopped parsley
1 head cauliflower
1 Tablespoon olive oil
Salt and pepper to taste
Juice of 1 lemon

Preheat oven to 450 degrees. Cut cauliflower head into quarters and then separate the florets into smaller pieces with a large knife. Toss cauliflower florets with salt and olive oil and bake on baking sheet for 20 minutes. Boil 1 1/3 cup water in small pot. Add Israeli couscous and turn down to simmer with lid on for 8-10 minutes. Fluff with fork and remove from heat to cool. Add sliced green olives, parsley, garbanzo beans, and lemon juice to the couscous. When cauliflower has browned remove from oven and mix into the couscous mixture. A vegan feast!