Posts Tagged ‘dinner’

Mikey Likes It

July 18, 2018

My kids are picky eaters. One is three, the other 14. And they have opposite tastes. What one likes, the other doesn’t. It extends even to pizza, where the boy wants me to make the pizza myself and the girl will only eat it if it comes out of a box – either frozen or from Dominos. She’s three, so I just sort of roll with it. The boy, though, has been a work in progress for awhile and is the one who puts the most stress on meal planning.

Which made supper last night surprising. He actually liked it. He likes tuna melts and tuna casserole. I’m tired of tuna melts, but had everything for a casserole but the noodles, which is normally a problem. But what I did have was millet.

So, I made a tuna millet casserole. I didn’t soak/boil the millet long enough. It’s a been a problem for a few grains lately. I follow the cooking instructions and they just don’t turn out right.

But the casserole still turned out well.  That, in itself, surprised me. The kid not hating it out of principle surprised me more. So, it looks like millet is a winner.

Tuna Millet Casserole Recipe

  • 1.5 C Millet
  • 1 can mushroom soup
  • 2 cans tuna fish
  • frozen carrots&peas to taste
  • 1 T soy sauce
  • 3 T milk
  • shredded cheese (optional)

Prepare the millet according to instructions. The recipe I had was roughly 2-to-1 water to millet, prepared similar to rice on the stove top but it didn’t turn out right. So, toy with it a bit to get the texture you want.

Combine mushroom soup, tuna, veggies, soy sauce, and milk to millet.

At this point you can either warm it on the stove or transfer to a baking dish and pop into the oven for approximately 15 minutes at 350 degrees.

Serve to bowls, and add shredded cheese if you prefer it (I don’t, but the rest of the family does).

small things help

January 4, 2017

My wife has been telling me that we need to start making menus for our dinners, so that we could focus our grocery buying and have some idea what we’re doing when we go grocery shopping.

And she was right. I’ve started making a menu for the first two weeks of the new year. I’ve had to go grocery shopping once and it was instantly easier. I didn’t need much, but I knew what I needed. It was great. The trip was shorter than normal, it was more direct, it was less of a hassle. It was nice.

But that hasn’t been the biggest positive of the menu here in the first week of having some clue what I’m cooking for dinner every night. Not even close. What has been the biggest positive?

No stress.

It’s funny how stressful it can be just trying to figure out what I’m cooking for supper.The time spent looking through the kitchen cabinets, looking through the refrigerator, getting the ingredients together, etc. On the best days it was a minor stress. On the worst days it was a torture that dragged me down into a pit that sucked away my time and motivations. I hated and loathed it, which made me want to do it even less.

Which, of course, didn’t help. It just meant that I started looking later, trying to throw something together in short order to make sure there was something on the table that night. What should have been a simple act was coming to blow up my days.

Tonight, I am making butternut squash ravioli from butternut squash leftover from the butternut squash and black bean tacos that we had for dinner last night. A premade ball of pasta is sitting in the fridge waiting to be rolled out and put through the pasta maker. Dinner is not going to be overly easy or lacking in stress, but it’s a manageable stress, a planned stress. I know what’s happening and I’m ready for it. It’s an entirely different beast.

It’s a small thing, but it adds up. It removes a little bit of stress, frees up a little bit of time, offers a little bit of structure to the world. It helps. Small things can add up. Small things can lead to bigger things.