I am sure that you have heard the saying, the way to a man’s heart is through his stomach. I believe this is also true with children.
An elderly lady once told me that if your children are grumpy, the first thing you should try is giving them some nutritious food, and she did not mean candy.
She claimed that good food usually straightened her kids out. I have also found this to be true most of the time. Good food choices also promote health and proper development. Good moods and a question period often follow meals at our house. An example of common dialogue goes something like this:
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“Where do angels live?”
“Well, in heaven I think. At least that is what I was told.”
“Are stars the windows of heaven like my song says?”
“Yes, if your song says so, little one.”
“Can they see me if I do something wrong?”
“Oh, for sure.”
“Will they tell Santa?”
“I do not know for sure, but they might.”
“Do they have real cars with loud motors to drive, and do they race to the grocery store?”
“I am not sure, Carter. Maybe you would like to go play now.”
“OK. See you later, Mom.”
If good food can make kids happy and get their thinking wheels turning, then bring it on, and make everyone’s life a little easier. When everyone’s tummy is full and satisfaction has set in, please take time to answer their questions, as goofy as they may be.
After all, they are trying to understand this world. By responding, you are helping them to learn.
Here is a meal plan that is delicious, nutritious and comforting to everyone in the family. The food disappeared quickly at our house and we were able to use some of the fresh produce that was grown this year.
Saucy meatloaf
2 eggs
3/4 cup milk 175 mL
2/3 cup finely crushed 150 mL
crackers
1/2 cup chopped onion 125 mL
1 teaspoon salt 5 mL
1/2 teaspoon sage 2 mL
dash pepper
11/2 pounds lean ground 750 g
beef
1 cup ketchup 250 mL
1/2 cup packed brown 125 mL
sugar
1 teaspoon 5 mL
Worcestershire sauce
In a large bowl, beat the eggs. Add milk, crackers, onion, salt, sage and pepper. Add beef and mix well. Shape into a nine x five inch (23 x 13 cm) loaf in an ungreased shallow baking pan. Combine remaining ingredients; spread 3/4 cup (175 mL) over the meatloaf. Bake at 350 F (180 C) for 60-65 minutes or until no pink remains, drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Yields six to eight servings.
Cheesy potatoes
4 large, unpeeled baking
potatoes
1/4 cup butter or 50 mL
margarine
1 tablespoon grated 15 mL
onion
1 teaspoon salt 5 mL
1/2 teaspoon dried thyme 2 mL
dash pepper
1 cup shredded cheddar 250 mL
cheese
1 tablespoon chopped 15 mL
fresh parsley
Thinly slice the potatoes and place in a greased shallow two-quart (two L) baking dish. In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted.
Drizzle over potatoes. Cover and bake at 425 F (220 C) for 45 minutes or until tender. Sprinkle with cheese and parsley and bake, uncovered, 15 minutes longer or until the cheese melts. Yield six to eight servings.
I serve the above main course recipes with a tossed green salad that is complete with carrots, cucumbers and tomatoes and sprinkled with cooked chickpeas.
I have also provided two dessert recipes. Both are delicious when consumed in moderation.
Helen’s carrot cake
This traditional dessert was part of the Five Roses Flour collection of recipes. It is a great time of year to cook with freshly dug carrots.
Cake
11/2 cups all-purpose 375 mL
flour
1 teaspoon baking 5 mL
powder
1 teaspoon baking soda 5 mL
1 teaspoon cinnamon 5 mL
1/2 teaspoon salt 2 mL
1 cup sugar 250 mL
2/3 cup vegetable oil 150 mL
2 eggs
1 cup shredded carrots 250 mL
1/2 cup crushed 125 mL
pineapple with juice
1 teaspoon vanilla extract 5 mL
Icing
1/3 package 250 g cream 83 g
cheese
4 tablespoons butter or 60 mL
margarine
1 teaspoon vanilla extract 5 mL
11/2 cups icing sugar 375 mL
Preheat oven to 350 F (180 C). Grease an eight x eight inch (21 cm) pan and dust with flour. Mix together all dry ingredients except sugar. In a large bowl, combine sugar and next five ingredients.
Add dry mixture and beat at medium speed for two minutes. Pour batter into prepared pan and bake for 45-50 minutes or until top springs back when lightly touched. Cool 10 minutes and remove from pan and finish cooling on rack.
For the icing, beat together cream cheese and butter/margarine at medium speed. Add vanilla and sugar. Blend well. Place cake on a serving plate. Spread icing over top and decorate with carrot shaving and strawberries, if desired.
Purple plum pie
4 cups sliced fresh plums 1 L
1/2 cup sugar 125 mL
1/4 cup all-purpose flour 50 mL
1/4 teaspoon salt 1 mL
1/4 teaspoon cinnamon 1 mL
1 tablespoon lemon juice 15 mL
1 unbaked deep-dish
pastry shell, nine inches
Topping
1/2 cup sugar 125 mL
1/2 cup all-purpose flour 125 mL
1/4 teaspoon ground 1 mL
cinnamon
1/4 teaspoon ground nutmeg 1 mL
3 tablespoons butter or 45 mL
margarine
In a bowl, combine the first six ingredients, then pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl.
Cut in the butter until the mixture is coarse crumbs. Sprinkle over filling. Bake at 375 F (190 C) for 50-60 minutes or until bubbly and golden in color.
Cover the edges of the crust with foil for the last 20 minutes of baking to prevent overbrowning. Cool on wire rack.
Yields eight servings.
Correction: For the Plum Dumpling recipe in the Aug. 31 issue – Don’t cook the plums before rolling them in the dough.
