We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.


64. Rice with Peas and Cilantro

Yesterday I had some leftover rice and wanted to use it to make a quick lunch for me and the kids. I added frozen peas, warmed the rice and peas together, chopped cilantro and scallion onion, added soy sauce and mixed it all together. Very fast, easy and yummy!

4 cups cooked Rice
2 cups frozen Peas
2 large Scallion Onions sliced
small handful Cilantro chopped
Soy Sauce (to taste)

This was for lunch and would serve 2 adults. For a family you should multiply.


63. Hummus wraps

A staple in my house in hummus. We just use flat bread or tortillas, spread the hummus and start adding anything that sounds good. Often I think of it as a hand held salad. Here are some filling options.

Fried Tempe
Cheese (my favorite is Feta)
Herbs - any kind
Shredded Carrot, Cabbage, Squash
Red and Green peppers

and anything that will fit. I will often use lemon juice or salad dressing to add flavor. It is a great way to eat up raw veggies and a fast easy on the go lunch. Often times I use leftover cooked veggies or just do hummus alone!

62. Cherry Tomato Pasta

I have made this three times now and every time I have been surprised at how yummy it is. I saw Martha Stewart use cherry tomatoes by sautéing them in oil until they burst and it inspired me!

Pint or two of cherry tomatoes (leave whole)
3-4 Tbs olive oil or butter
2-4 cloves garlic (minced)
red pepper flakes
salt(to taste)
italian spice mix (optional)
Fresh basil leaves (a handful)
juice of one lemon (or 1 tsp Red Wine Vinegar)
fresh parmesan cheese
1 Tbs butter (optional)
Pasta (any variety - cook as usual)

First I warm the olive oil and add garlic. Don't brown it just cook until it becomes fragrant and then add tomatoes. Add (Vinegar if using in place of lemon juice), a couple dashes of red pepper flakes, few dashes of Italian spice mix (don't over season!), and salt to taste. Cover and cook on medium until all tomatoes have burst open. Lightly coat cooked pasta with butter and put sauce over pasta. Sprinkle with lemon juice, fresh basil and parmesan cheese. The more ripe the tomatoes the sweeter the sauce. Amazing! Just serve with a simple spinach salad. If you eat seafood you can add shrimp to the tomatoes while they are cooking and it makes a very satisfying meal. But certainly not necessary. Enjoy!

Note: make sure you use vinegar OR lemon juice not both!