Healthy Dinner in 20 Minutes

Dear Me,

I usually get mad at me for cutting it so close.  I shake my fist at the sky and curse (or feel cursed) for having days with 'to do lists' this long (I wanted to get all the outside gardening etc done today because tomorrow is suppose to be a 'frog strangler') ....today was too busy, over booked, and me exhausted and in desperate need of a healthy dinner (yesterday was the schools fund raising Carnival - it was fantastic!! - read - more junk and less sleep than usual) But today, instead of getting frustrated, I just relaxed and let myself be more spontaneous.  It is in this state of mind I can step back and be more creative.  It was a day filled with green houses and gardening and it reminded me it is summer (spring) and to get out of the pantry and remember that there is so much to eat from the fast food restaurant called 'the back yard'. SO instead of getting all stressed out, I reinvented simple. Lesson learned me!!

Harvested from the yard
3-4 handfuls of salad greens
some dill, finely chopped
some tarragon, finely chopped

It didn't come out of the yard by the handful or already finely chopped....I don't have that much of a green thumb

1 lbs of baby yukon gold potatoes from the market
1/2 lemon
4 small fresh haddock filets from the fish monger, patted dry and salt and peppered
a few cloves of the roasted garlic I packed on olive oil, squished with a fork
a couple of glugs of olive oil
and some buddah....

I am being vague about quantities because this really is a 'throw together whatever you have' kinda dinner and I hope to inspire the idea that even in the huge city you can grow a few things and those few fresh things from the garden can make any thing a meal

1. Wash and dry the salad green and set aside
2. In a small bowl whisk together the juice from 1/2 a lemon and a little of the squished up roasted garlic.  Once combined, keeping whisking while slowly drizzling in olive oil (approx 1/4 cup) It will become a slightly creamy pale yellow sauce.  Add the tarragon and some salt and pepper and set aside
3. Rinse potatoes.  In a medium size pot, over medium low heat, melt a knob of butter.  When bubbling add the clean and still slightly wet potatoes and a pinch of salt. Put the lid on tightly.  Believe it or not the potatoes will slowly steam as the water content of the butter and the water that was on them from being washed slowly cooks off.  Every 3-5 minutes take the pot, holding the lid on, and shake the pot redistributing the potatoes. The potatoes on the bottom of the pot brown nicely.  Just before they are done, about 10 minutes, add the dill and squished garlic. Do a final 'shake'
4. Meanwhile in a medium size fry pan over medium high heat melt another knob of butter.  when nice and hot add the haddock fillets.  Let cook on one side until brown, about 4 minutes and turn, letting the other side brown.
5. Plate by topping a bed of greens with the haddock and drizzling the lemon tarragon sauce over top and yes the kids ate every bite.

Simple and ready in just a few minutes. Maybe we need to wash it all down with some home made ice cream.....ahhhh but that's for another day

Gluten Free, Refined Sugar Free Coconut Raspberry Muffins

My kids are being a real challenge right now.  I am kinda at a loss.  I have seen many parenting experts talk, I own and have read various books on the many different styles and I have a great mom but I'm finding that I am spending an awful lot of time mouth-open stunned.

My daughters behaviour seems so dramatically crazy to me that I am concerned for her sanity!  SO much drama and histrionics.  Bodies being flung to the floor, arms flying, hitting, biting, blowing raspberries, screaming the scream that makes your ears bleed.  I try to 'mirror' her like according to Jennifer Kolari but she is so deep into her 'episode' that she can't even hear what I am saying.  I give her time to cool down so that we can have a productive talk but even then she squirms around and I know I barely have her attention.  She promises not to be 'naughty' or 'rude' anymore, says she is going to be 'nice now' (these are all her words).  I don't force an apology but ask that she says she won't do it again like Alyson Schafer recommends, giving her the responsibility to live up to her word.

And my son....well he has currently decided to play the role of door mat.  Ever the victim in all group play.  Some of this he comes by honestly - the kids in his class have been pretty brutal about giving him time to finish his thoughts and say what he wants - he stutters and is easily distracted.  His input in group play almost never gets heard.  Yes his wonderful teacher is working with Gabe and the class but kids are kids and they can be pretty cruel.  It doesn't help that he is the 'baby' (youngest, he was only a couple of months into being 4 when some of the kids were turning 6, which is terribly noticeable in the boys) in the class even though he isn't the smallest.  With him a broken block castle is 'everything is ruined forever', if he doesn't get what he wants he will 'never have it forever'.  His is pretty heavily laced with drama too but while Bea is hitting, he is laying on the floor taking it.

I am going through all the motions, doing the 'moves', saying what I am suppose to say and truly getting no where forever and ever......(geez where does Gabe get it from?)

It is when I hit these walls that I get in the kitchen.  Being able to successfully 'finish' something.  To start at a beginning and see it through to a satisfying end calms my nerves.  When the kitchen is clean and the cooling rack is full - I feel a sense of accomplishment that I just am not feeling as a parent right now and who can't say that eating something truly yummy doesn't make everything a bit easier.  The last few days I have been baking....probably more than I should but I have needed to.  The kids are still getting the attention they need but so am I.

My latest favourite.... This is adapted from a couple of different recipes - one being the gluten free raspberry coconut muffins they sell at the local health food store which calls for almond flour which although yummy would mean that I couldn't include them in the kids school snack (has to be nut free) and the other being a gluten free coconut raspberry muffin recipe from the unbelievably obnoxious Elizabeth Hasselbeck. Her cookbook (which I own) is "Deliciously G-Free" (thank god she saved me that extra time not having to say 'luten'!!)

I have tried both recipes a bunch of times and I think mine is best, besides...mine has NO refined sugar

Gluten Free Sugar Free Coconut Raspberry Muffins
makes 24

1 cup sweet sorghum flour
1/2 cup brown rice flour
1/2 cup potato flour
4 tsp baking powder
4 tsp guar gum
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup coconut sugar
1 stick or 8 tbsp unsalted butter, melted
4 eggs
2 cups milk (dairy or nut)
2 cups unsweetened shredded coconut
2 cups fresh or defrosted raspberries
1/4 cup coconut sugar

1. Preheat oven to 400.  Line muffin tin with paper liners.
2. In a bowl, stir together the three types of flour, baking powder, guar gum, salt, baking soda and set aside
3. Place the coconut sugar and butter in a large bowl and whisk until well combined (I use my mixer)  Whisk in eggs one at a time until well combined.  Add the milk and whisk until well combined.  Now add the flour mixture and fold in.  Don't over combine.  Add the coconut and raspberries and stir until evenly incorporated.
4. Spoon batter into muffin cups until about 3/4 full.  Sprinkle a bit of the left over coconut sugar on the tops.  Bake until firm to the touch - about 20-22 minutes.
5. Let cool.  Store in an airtight container

Now eating one of these makes all the 'pain' go away.....the kids being in bed for the night and the glass of wine helps too.