We are desperate. We have just returned to our teaching jobs and are attempting to find the balance between children, jobs and life. The big question is 'How do we get a healthy and delicious dinner the kids will eat and love on the table before a meltdown?'
We need solutions. Fast.
Solution 1: Rice cooker.
We had always heard how great rice cookers were, but we delayed buying one. Are they worth it? Are they better than cooking rice on the stovetop or in the microwave? After so many rice cooker recommendations from friends and colleagues, we both broke down and bought one. The pot is stainless steel and some brands even come with a stainless steel steamer.
End result: we've both made rice multiple times in one week.
Rice cookers are dead simple: just add water and rice (or another healthy whole grain), press a button and when the rice is done, the button pops up and keeps the rice warm. You never have to check the rice. If you use whole grain rice, it takes about 50 minutes to cook. If you are home a hour before you want to serve dinner, you can have a delicious whole grain to serve with no work at all and there are endless possibilities for the leftovers such as burritos or rice pudding.
If time is too crunched for rice, you can use stovetop couscous as a five-minute alternative.
Solution 2: Quick protein.
For the super quick option, simply bake your choice of protein (tofu, fish, chicken) in the oven with your favourite sauce. Now you have time to play with your kids before the veggies go in. If you have an extra 10 minutes, see our easy recipe below for Butter Chicken.
Solution 3: Enticing Veggies.
If you are a super-parent (which we most definitely are not), you can cut up your vegetables the night before. Otherwise, quickly chop your veggies or have your kids use plastic lettuce knives to help you. These knives are sharp enough to cut, but not a danger for little hands. Our kids are more willing to try the vegetables if they've helped prepare them.
Add these vegetables to the steamer once the rice is mostly cooked. When the veggies are done, simply add a bit of butter and perhaps some slivered almonds or pine nuts.
Nuts can also be toasted quickly on a plate in the microwave or on the stovetop for extra flavour.
Solution 4: Raw veggies before meltdown.
If your kids are hungry before dinner is ready, serve them fresh, raw, cut-up vegetables with a bit of their favourite dip. Renee's cucumber dill dressing and President's Choice tzatziki are big hits at our houses.
You can also cut up fruit and serve with yogurt as a dip. Now they've had vegetables or fruit before dinner has even started. Little bowls or ramekins are great to hold a variety of vegetables and fruits, and allow you to take them to wherever the kids are playing or watching television.
For now, our bellies are full and a crisis has been averted. If only the laundry would do itself.
Quick and easy butter chicken
Hands-on time: six minutes
Total time: 21 minutes
Heat 1 tbsp oil in a large pan. We use a dutch oven. You can use any frying pan or deep skillet.
Cut up pieces of chicken into large strips or large chunks and toss into hot pan. We use about four to five chicken cutlets. Cutlets are easier to cut and faster to cook since they are thin.
Brown the meat, turning once. This takes about five minutes.
Add a prepared jar of butter chicken sauce. We use Patak's Butter Chicken Cooking Sauce. You can also use Korma or Tikka sauces or pastes. Thai Kitchen Green Curry Paste is another good alternative.
Add one can (about 400 ml) of coconut milk. This softens the taste of the butter chicken and makes it more appealing to more timid curry eaters. If your family members are curry fans, you can use less or no coconut milk.
Simmer and stir occasionally for about 15 minutes.
Before serving, add two large handfuls of washed greens such as baby spinach. Stir. The heat from the sauce will cook the spinach just enough to soften it.
Serve with rice and steamed veggies.
Top with sliced almonds, cilantro or a dollop of plain yogurt.
Recipe adapted from www.pataks.ca
Liz Lundy and Dee Holmes are two busy moms who share a passion for healthy food. Both are elementary school teachers dedicated to incorporating food education into their daily classroom and whole school programs. Their school is fortunate to have an edible school garden and they use it to teach many food-related topics such as gardening, composting, ecosystems, food policy, access to food, food politics, cooking and healthy eating. Their school garden is a collaborative creative project of parents, students, teachers, staff and community members coming together to create a beautiful and peaceful space where students learn, eat and grow. Liz and Dee enjoy working with students in the Eco and Wellness Clubs and are looking forward to creating their schoolyard outdoor kitchen this spring. To hear more about their food escapades in and out of the classroom visit them on Twitter @KidsFoodbook