thishomemadelife » Cooking, photography and adventures of mothering 3 boys.

Before I had kids, I had plenty of ideas of how and what my children would eat.  Fresh fruit, veggies, whole grains.  What I didn’t factor in was a picky eater, and that is exactly what I got with my first born.  With a sweet face and a strong will I was at a loss as a novice parent.  At a visit with our pediatrician I recounted the woes of feeding my picky child.  He listened patiently, and then gave me the best advice I’ve received as a parent.

Don’t make food an issue.

He went on to say suggest that I feed him the things he likes, and that he, like most children, will come around to eating like the rest of the household as he gets older. I was skeptical to say the least, but followed his given advice and hoped for the best.

Over the years, I slowly phased in a variety of fruits, veggies and grains for him to try.  We adopted the three bite rule at meal time, that he gladly (most of the time) followed.  To his own surprise he often ended up eating more than just three bites. As he grew so did the variety of food he would eat.

My first born is now 10 years old, and to date, my most adventurous eater.  He truly has a love for food.  Loves to talk about it, eat it and help me in the kitchen.  This pizza is one of his favorite things to help me make.  The flavors of rosemary, red onion and garlic have always seemed like adult flavors to me, but that’s not the case for him.  Who would’ve thought?

So, to all the mamas of picky eaters out there…there is hope.  Thinking back about my finicky 3 year old, I didn’t think I would ever see a time when we would move past peanut butter jelly sandwiches and canned peaches. Thank goodness for the advice of wise pediatricians.

Potato Pizza

3-4 medium Yukon potatoes, thinly sliced

1/4 medium red onion, thinly sliced

1-2 garlic cloves, minced

2 tablespoons extra virgin olive oil

2 teaspoons fresh rosemary, roughly chopped

1 pizza crust

kosher salt and pepper

Preheat oven to 425 degrees.  In a medium bowl place potato slices.  Fill bowl with just enough water to cover them, set aside and allow to soak for 10 minutes.  While potatoes are soaking prepare your pizza crust, placing on a rimmed baking sheet or pizza pan.

Rinse potatoes and dry them well.  In a bowl toss potatoes, garlic and red onion slices in olive oil, season with salt and pepper.  Place potato mixture in a single layer on pizza crust.  Top with sprinkling of rosemary, salt and pepper.  Bake at 425 degrees for 20-25 minutes or until crust is golden brown and potatoes are tender. Serve warm.

Thanks for all the great comments on Monday’s post, sharing your favorite meat-free meals.  So many delicious ideas!

Alison

 

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I love Mexican food.  The deep, smoky flavors of cumin and chili powder, the brightness of a salsa or tomatillo sauce.  I’ll find any excuse to make it.  There’s just one thing about my love for Mexican food, I’ve never actually been to Mexico.  Sure, I’ve been to restaurants that boast ‘authentic’ cuisine, and while it may be good, I always wonder how close to the real thing it actually is.  Later this spring, I’ll get to find out, as I make my way south of the border for the first time.  Until then I’ll just enjoy my own, made at home, midwest version.

Pinto beans are a staple in my pantry.  I keep both the dried and canned (for when I’m in a pinch) variety around to make all kinds of meals.  Most often I make them into refried beans.  I love ’100 Days of Real Foods’ method of cooking beans in your slow cooker, but have also tried the no-soak oven recipe over on ‘The Kitchn’.  Each week, I’ll make a big batch of refried beans for us to eat off. We’ll have them as dip with blue corn chips,  in a bowl with brown rice, avocado (oh, how I love them), salsa, jalapeno and green onions as a quick lunch, or as filling for these very simple enchiladas.

Refried Bean Enchiladas

6-10 Whole Wheat tortillas

Refried beans — 2 cans pre made or make your own

2 cups mild shredded cheddar or Queso Fresco, crumbled

1 bunch green onions, chopped

Cilantro for garnish

Easy Enchilada Sauce

adapted from Food Network

3 tablespoons olive oil

1 tablespoon flour

1/4 cup chili powder — I especially like to use Ancho chili powder, it just adds a little more of a smoky flavor

2 cups tomato puree

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add tomato puree, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth as it simmers. Adjust the seasonings as needed.

Preheat oven to 425 degrees.  In a 9×13 or 8×8 baking dish spread a small amount of sauce to prevent sticking.  Take one tortilla and spread a large spoonful of refried beans in center of tortilla.  Roll tortilla and place in baking dish.  Repeat until all the refried beans are used.  Pour enchilada sauce over top and sprinkle with cheddar cheese.  Bake in oven at 425 degrees until beans are heated through and cheese is melted and bubbling.  Top with sliced green onions and cilantro, of course a few slices of avocado are always a welcome addition too.

We enjoy any leftovers the next day for lunch, sometimes my 10 year old will even request them for breakfast!

Have a great weekend!

Alison

 

 

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