Color Our World: How the ‘rainbow connection’ helps our mealtime

Quick Tandoori Chicken, Fried Kale, and Yellow Jasmine Rice

I think I may be on to something.

It seems my kids, like me, are visual beings. They tend to like colorful meals. I think this may be why they like sushi so much. When they were really little and learning their colors, I did a one-on-one ‘Special Day with Mommy’ with each of them and took them out for a sushi lunch. We sat at the sushi bar, talked about the different colors we saw, discussed different types of fish and seaweed, and then tried anything my child would pick out.

We’ve done the same thing at the grocery store and at farmer’s markets — walking through the aisles and talking about the colors and shapes of the fruits and vegetables we saw. Sometimes we stop to smell the ripe peaches, knock on a butternut squash, feel the texture of avocados, and count the leaves of artichokes. And then I’ll let them pick a new veggie or fruit to buy and they will help me prepare it at home. In fact, our family’s newfound love of brussels sprouts started this way. The kids saw them at the store, asked me what they were, and we decided to try them. I had never eaten a brussels sprout before and didn’t know how to make them. But we found it was fun to try them together, as a family.

It’s all about our senses. So I tapped into that with tonight’s dinner — Quick Tandoori Chicken, Fried Kale, and Yellow Jasmine Rice.

Quick Tandoori Chicken Thighs, Yellow Jasmine Rice, Fried Kale

The meal is pretty — bright yellow in the rice, rich green in the kale, and the beautiful marks of the grill lining the chicken. And it was DELICIOUS!

Best of all, it was simple!  Honestly!  I know it doesn’t look like it…but this was stovetop to tabletop in 30-minutes!!ust enough time for my 1st grader to get some homework done, my 5yo to practice some reading, and my 3yo to work on some puzzles while I stirred and sauteed.

And even better than that — my kids LOVED this meal! They cleaned their plates and asked for seconds!  My 1st grader is working on using ‘descriptive’ words in his writing assignments at school, so I asked him to use descriptive words to help describe the meal for my blog.  “Yummy.” “Scrumptious.”  “Delicious.” “Colorful.” Those are the words my kids used. (they all got into that game!)

But there’s one things I’d suggest: watch the salt. The Hubs and I felt this meal was a bit high on the sodium levels – but this was my fault. It’s a chronic problem I have since I measure my ingredients with my eyes instead of actual measuring cups and spoons. You’d think I’d learn, but I’m stubborn. Just ask my husband.

I digress.

Here are links to all of the recipes. (the pictures are from here in my kitchen)


photo-28


Yellow Jasmine Rice

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photo-31

I was really proud of the kids for trying this meal.  It was some brand new flavors for us — and it was definitely out of our comfort zone with the heavy Indian influences.

As a reward for being such willing guinea pigs, it was Lindor chocolates all-around for dessert!

Happy eatings, everyone!

So… what to make tomorrow…?

Sharon

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One thought on “Color Our World: How the ‘rainbow connection’ helps our mealtime

  1. My kids would totally eat this too. I found a bag of prerinsed Kale and Spinach at our grocery store recently . Love the combo!

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