… “No thank you “ list - Giangi's Kitchen

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… “No thank you “ list

Published on April 27, 2012 | Fish

As a mom, I have to say, I have been very fortunate that my son loves vegetables, green vegetables more specifically. Well…. used to is more like it. He never passed up broccolis, peas, zucchini or his favorite, crunchy asparagus. Children’s are wonderful little creature. I am also learning that they have “I like – I do not like” switches that can be turned on/off just like that. So that change in food like-dislike is something new in our household and something of a small struggle. The battle begins…. and my solutions is to cook the vegetables that now are on the “no thank you” list, cook them with his favorite food. Yes, I know it is not nice, but he has to eat vegetables and this is a battle that he will not win. As I was preparing dinner last night, as soon as the peas came out of the freezer, I received the look of “you would not dare serve me that”. Needless to say it is not easy to separate the rice from the peas… and I won this little battle by cooking the peas with the rice.


From my part, I love to cook frozen peas with pasta or rice, something that my family prepared quite often growing up and we all enjoy it. Now I am wondering, was I also not liking the green vegetables when I was growing up?

Tonight’s April 26, 2012 dinner:

Broiled Salmon

Rice with Peas

Strawberries with sugar

Salmon-rice-with-peas-2.-copy-8x6.PNG

 

Strawberries-04-12.-copyJPG-8x6.PNG

BROILED SALMON

4 Salmon fillets, skinless
Mango Lime sauce ( or any sauce of choosing)
Salt and pepper

Preheat the oven at 350º. Line a cookie sheet with aluminum foil. Place the salmon fillets over and sprinkle generously with salt and pepper. Brush the top of the salmons with Mango- Lime sauce.
Place in the warm oven and cook for 15 to 20 minutes, or when the fillets are done.
Serve hot.

RICE WITH PEAS AND BUTTER

2 cups Uncle Ben’s Rice Long Grain White Rice
3 -4 tablespoons Unsalted Butter
1 cup frozen peas

Bring a pan of salted water to a boil. Add the peas and bring the water back to a boil. Add rice and cook until firm to the bite. Drain. In the same pan that it was cooked, add the butter (less if you wish). Serve hot.

 

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