Actually, both kiddos started the meal with an aversion to the peas, picking out the corn niblets instead. But by the end of dinner, Sis was having loads of fun: she named her peas in pairs and would eat them.
"Here are Mommy and Mama." Yum.
"Here are Gommie and Pop."
"Here are Aunt Banana and Uncle Soccer."*
"Goo and Gong."
"And Ar-Ma."
On and on. Mommies and her playgroup friends. Our cats. Our neighbors.
Always in twos.
Peas have never tasted so good.
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*We don't use these nicknames but they are apropos for the blogosphere.
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What I actually ate, which was amazingly delicious. And better than peas, even those with names.
Grilled Portabella Mushrooms with Balsamic Reduction
3 tablespoons lemon juice
2 tablespoons olive oil
1 teasoon garlic, minced
¼ teaspoon salt
3/4 teaspoon coarsely ground black pepper, divided
½ teaspon dried oregano leaves
4 medium portabella mushrooms
Preheat grill or broiler. In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and ¼ teasoon black pepper. Brush both sides of each mushroom with mixture, using all of the dressing. Place mushrooms on a grill or broiler rack pan, rounded side up. Cook for 3 minutes. Turn mushrooms stem-side up; sprinkle with oregano and remaining ½ teaspoon pepper. Continue cooking until mushrooms are tender, about 3 minutes. Can also top with 1 cup shredded Fontina cheese and 1 tablespoon fresh basil, chopped.
Quinoa with Vegetables
16 oz quinoa
1 tablespoon olive oil
1 small onion
2 medium zucchini
6 fresh basil leaves
64 oz fat free reduced sodium chicken broth
1 cup carrots
5 medium garlic cloves
1 green pepper
1 red pepper
In food processor, chop veggies. Saute in oil. Set aside. Bring broth and 1 cup water to boil. Stir in quinoa. Simmer for 30+ minutes. Add veggies and basil. Season.
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