Volume

I grew up in a girl world.  Six girls, to be exact. 
Everyone swam for at least part of our childhood, and most of us stuck with it through high school.  So we were eaters (as any swimmer or parent-of-a-swimmer knows, one follows the other.)   But having two teenaged boys has caused me to adjust my view of what "eaters" means.

These boys can pack it in.

I went to Target after work on Friday because we were, as is usual by week's end, out of food.
Like this:

I bought cereal.  I bought ten boxes of cereal. And four gallons of milk.  And a ton of snacks.

And they will be gone by this Friday.

There was a time when my people looked like this:

Small, cute and manageable, with small, cute stomachs to match.  We'd go out to dinner and the three of them would split an entree, or they'd get three cute little kid meals.

Now?  They are full grown, lovely and amazing people.  With full grown appetites to match.

We go out to dinner and I get a normal sized meal (as does Corey) but my boys, they go for volume.  All three of them. Doug bikes downtown and back most days and is a large dude at 6'2".  Noah has one of those metabolisms that is the envy of the world: he cannot seem to eat often enough or at a high enough volume and he is a tall drink of water.  Dylan is my most active kid - with football practice every day in fall, then basketball practice every day in winter, then more basketball in spring, plus biking to school every day and hanging with a bunch of guys who like to do stuff outside.  These people can EAT.

Whenever either boy has his buddies over, which I LOVE, it is truly like a swarm of locusts descends on and devours the contents of my pantry. 

My boys eat cereal for breakfast  every morning, I pack them a lunch, then they come home from school ravenous and ready for a snack.  I used to freak out and worry that a big snack after school meant they wouldn't eat their dinner.  No.  Problem.  In fact, they need it.  They're starving and most days they have something going on after school and before dinner so getting a quick calorie hit in the afternoon is critical.  They eat a big, home-cooked meal then come down for a bowl of cereal every single night before bed. 

I used to buy only healthy cereal.  I used to buy only natural peanut butter.  I used to buy whole grain fig bars and pirate's booty.  The problem is, you can't buy that stuff in bulk and bulk is what I need.  They are great eaters:  they all love fruit and vegetables and eat a balanced meal every night.  So I've sort of thrown the white flag on the rest and, instead, offer them solid meals, lots of bread and a high volume of snacks.  Including these:

Our favorite, "mom's super deluxe".  It's a milkshake, really, but it's filling and has protein and minimal dubious ingredients and it gets the job done.

 Start with some milk.  Add a scoop of vanilla ice cream or yogurt, a banana and a couple tsp of chocolate syrup.  I ran out today, so put in a little hot fudge sauce.

 add a tablespoon or so of peanut butter

 Add a few ice cubes then blend it up.  

You can add extra protein powder or a few nuts in there to bulk it up even more.

 Super Deluxe

Other favorites; nachos, quesadillas, cheese & crackers with fruit,   peanut butter & banana or apple slices with peanut butter.  Popcorn is surprisingly filling and actually has some benefits, but it really should be made the old fashioned way, which can often lead to the smoke alarm getting tested.

Then, a couple hours later, I make the family a hearty meal and call it a day.

Until they come down for a bowl of cereal at 10.

Last night's menu:

Turkey Meatloaf, Sweet Potato Fries & Veggies

 Saute 1-1/2 cups minced onion & 2 cloves minced garlic in 2 Tbsp butter  until onions soft, 

about 5 min.  Let cool.

 In a large bowl mix two packages ground turkey with

 2 eggs

1 cup breadcrumbs

4 tsp Worcestershire sauce

1/2 cup ketchup

salt & pepper (about a tsp each)

 Add the cooled onion mixture and mix well.

 Divide and place in two loaf pans

 Add some ketchup to the top

 Bake for an hour at 350.

 Sweet Potato Fries

  Peel & slice sweet potatoes into steak fry-sized pieces

Toss with olive oil, kosher salt & pepper

Spread on baking sheet so they're not touching

Bake at 425 for about 30 minutes, turning midway.

Then, if it's been a really long day or week, you can make yourself a Cosmo.  It's my Friday ritual.

1 part fresh lime juice

1 part cranberry juice

2 parts triple sec or Grand Marnier

4 parts vodka

For two drinks I use 1 jigger each lime & cran, 2 jiggers triple sec, 4 jiggers vodka.

Add to a cocktail shaker with crushed ice.  Shake for 30 seconds.  

Pour into a cold martini glass.  Ahhhh.

Soup's ON

I love soup.  My family loves soup.  (At least I think they do; we eat it a lot, but our kitchen is not a democracy.)  But really, what's not to love?  Cool nights, warm soup, crusty bread and a salad?  That's no-brainer joy in my house.  

 

Here are a couple of our fall favorites.  These are all hearty enough for a meal, even with hungry boys.  You will see that I am in love with my immersion blender.  It's an essential tool, especially for soups and sauces.

  Baked Squash Soup

Take 1 acorn and 1 butternut squash.

Cut in half and scoop out the squashy insides.   Arrange in a 9x13

 Add 1 TBSP butter and a tsp brown sugar to each half

 Add about a dozen baby carrots or 2 regular peeled and chopped

1 onion, sliced

1 cup chicken stock

Cover with foil and cook for 90 minutes at 350.  

 Let cool, then remove the skins (they slide right off)

 

Dump the whole mess into a soup pot and add another 5 cups broth, 

1/2 tsp mace & ginger

good healthy shake of cayenne pepper

salt & pepper

Let simmer for about 15-20 minutes then use your immersion blender to mix it all up or, working in batches, puree in a blender and return to pot.

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It's really good.  Like grown-up baby food.

Split Pea Soup  

(Barefoot Contessa - Parker's Split Pea Soup)

In a large soup pot saute in olive oil for about 10 minutes

1 cup chopped onions, 

2 cloves minced garlic

1/2 tsp dried oregano

1 tsp each salt & pepper

Add:

2 cups medium diced carrots

1 cup medium diced red potatoes

1/2 lb dried split peas

8 cups chicken stock

Bring to a boil, then reduce heat and simmer for about 40 minutes, stirring often

Add another 1/2 lb split peas, cook another 40 minutes. 

Some people like to serve it as is, I like to churn it up with the immersion blender. 

 If you have good ham on hand, you can add some to it, too. 

 Sausage & Kale Soup (Caldo Verde)

 

Take 3 or 4 potatoes, peel them and slice  thinly

 

 Chop 2 large onions        Heat 1/4 cup olive oil and saute onions for about 10 minutes over med heat

 

Turn heat to med-high, add the potatoes and the garlic and saute, stirring often, until soft, 5 minutes

 

Add 6 cups water or stock 2 tsp salt, reduce heat and simmer 20 minutes.

Then take an immersion blender and mash up the potatoes a little bit - not too much but just so they're about half mashed.

Meanwhile, cook up about 3/4 lb sausage, any kind will do.

  

Take 3/4 lb of kale (one large bunch), wash

 remove stems and slice thinly.

 Add the kale and the sausage to the soup. Stir well and cook, uncovered, about 5 minutes, until greens are tender.  Add salt & pepper. 

Caldo Verde

• 1/2 lb. spicy sausage
• large bunch kale
• 1/4 cup olive oil
• 2 large yellow onions, chopped
• 3 large potatoes, peeled and thinly sliced
• 3 or 4 garlic cloves, finely minced
• 6 to 7 cups water or chicken stock
• 2 tsp. salt, plus more, to taste
• Freshly ground pepper, to taste

In a large soup pot over medium heat, heat the olive oil. Add the onions and sauté, stirring occasionally, until  translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often, until slightly softened, about 5 minutes. Add the stock and 2 tsp. salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes.



Slice and pan saute the sausage.

Using an immersion blender, blend the potato mixture lightly.  Or, scoop out about 2 cups of the potatoes and mash well with a potato masher or fork and return them to the pan.  Add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the kale, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.