I'm sitting in the living room the other day and I can hear the beginnings of what I knew was about to brew into a full blown screaming match upstairs. Troy was laughing, and the girls were screaming at him. That's always a recipe for disaster. All of a sudden I had three kids streaking through my living room as they go running through the house. My three-year-old first, laughing all the way, and his soaking wet sisters screaming after him. Apparently, he must have been turning the lights off on them while they were taking a bath. From the safety of our master bathroom he'd locked himself into, I can hear him yelling through the door at his sisters, as they proceed to try and bang it down, "You're wasting electricity!!". It was one of those moments I couldn't help but laugh...who cared if his sisters were going to have to bathe in the dark, he was saving the planet! There's one for the baby book :)
Anyways...our choices in eating and the attempt to explain them to or kids has backfired a few times. Like when our middle child tells me last month "I can't eat these strawberries, they're not in season yet". Unfortunately, she was right, and even though they were organic, they were shipped all the way from California....definitely not keeping in line with eating in season (which is one of the things we like to try to make the effort to do for the environment). It does backfire when I feel like being a slacker, or when I just want a darn strawberry :)
Doing our own gardening really helps us with this goal. I have to say that eating in season is the best eating we do. When fruits and veggies are planted and harvested at the time God intended for them to be, they just taste nothing short of amazing. Right now, our garden is spilling over with broccoli and cabbage. It is the most incredible broccoli and cabbage I have ever sunk my teeth into. Quite a few of the broccoli heads have been sent home with the kids' friends after they get one taste and then practically beg to take some home to their parents. I am in awe of how much these kids love fresh broccoli!
With the abundance of these delectable green veggies finding their way into my kitchen, I am constantly seeking new ways for them to land on our dinner plates. This recipe is so quick and delicious, it's been a hit every time I serve it up. And, the ingredients are so simple.
QUICK BROCCOLI AND CABBAGE SAUTE RECIPE
One head of Broccoli
One half head of Cabbage
2 Tbsp Olive Oil
1 Tsp Sea Salt
Pepper to taste
2 Tbsp Liquid Aminos
Cut the broccoli and cabbage into bite size pieces (I threw in a little cauliflower here too).
Heat your saute pan over medium heat (I love using a cast iron pan for this). Add olive oil, veggies, salt
Cover pan with a lid, stir occasionally until the broccoli turns bright green (you can cook it a little longer if you like your veggies softer, but leaving them slightly al dente helps preserve some of the nutrients you can loose in the cooking process).
Toss in liquid aminos and ENJOY!
The family ate this up the other night with:
Pan Seared Wild Pork Tenderloin (hunted by the hubby, seasoned with salt and pepper seared in a little olive oil)
Whipped Turnips and Russet Potatoes (whipped with a little organic heavy cream, butter, salt and pepper)
I am a true believer in keeping it simple so the flavors of the fresh meat and veggies can shine!