Flipping through the October edition of “Everyday Food,” I was hunting for yummy foods to make my family for dinner next week. The problem is that almost every dish that sang out to me I don’t think my kids will eat.
The slow-cooker short rib ragu
The ratatouille – served on pasta, with baked eggs or with baked in phyllo wraps.
Slow cooker green chili
Roasted chicken and butternut squash soup
And even the fall deserts are tough – I love brown bettys and crisps but I think I would be the only one eating them!
I think fall cuisine is harder to get kids to try and enjoy more so than other seasonal foods. Fall food tends to be more casseroles and mixed food like stews and chilis. The vegetables also tend to be more green, leafy and less popular. Summer foods are often grilled meats with veggies they know like corn on the cob, beans and tomatoes. Kale is much harder to sell than green beans.
If Michael were in charge of the menus he would only serve pasta, ham, chicken, pizza and breakfast for dinner. He doesn’t care if they are exposed to new things (which is odd since his mother was a VERY accomplished cook and made authentic dishes from all over the world – Chinese, Filipino, Italian, traditional American, Japanese). His main concern is that they clean their plates and don’t waste food.
So I am torn between making the things I crave in the fall and winter and exposing them new things that I don’t think, at least at first, they will eat. You never want to waste food but especially in these economic times there is no excess money to spend on food they won’t ingest.
How do you balance the goals of feeding your children healthy things, exposing them to new things, making your favorite things and not wasting money on foods your kids won’t eat?
How do you choose what meals you will make for your family? Has the terrible economy affected how and what you are cooking?