Vendors are often sending us samples of their products for us to evaluate for our business needs (http://indigorabbit.com).  Recently a company sent some fabulous dried vegetables in powder form.  While we enjoy working with them in the test kitchen, I made sure to set aside some of my favorites for personal use here at home.

Last night is when I achieved my first sneaky success.  It was pasta night at our house and my kids are huge parmesan cheese eaters.  I grabbed a hold of the powdered sweet potatoes I’d stowed in the pantry as they were the same color as our parmesan and had a mild enough taste for my plan to work.  I simply poured the powdered veggies into the 1/2 full cheese shaker, mixed it all up, and onto the table it went.

Wouln’t you know it?  I had everyone fooled!  Even my husband!!!

Kudos to me.  A sneaky success!

1 cup rye flour

1 cup spelt flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/3 cup honey

1/2 cup sugar

3/4 cup water

1/3 cup softened butter OR mild-tasting oil

Preheat oven to 350.  Use one 5″-9″ loaf pan, ungreased and unfloured.

Mix rye and spelt flours with the baking soda, baking powder, and cinnamon; set aside.  In a microwave-safe dish or in a small saucepan, mix honey, sugar, and water; heat slowly until small bubbles begin to appear.  Remove from the microwave or stovetop; in the dish or saucepan add the butter or oil; beat until well mixed.  Pour this into the flour mixture and beat for 10 minutes.  Pour batter into loaf pan.

Bake for 40 minutes or until inserted toothpick comes out clean and the top of the cake has begun to crack.

For the best flavor, cool completely after baking, place in a plastic bag, and refrigerate for three days before serving.

Variation: You may use samll amounts of soy, barley, or millet flours in place of some of the rye and spelt flours for a silkier cake.  You can also make this a spice cake by reducing the cinnamon to 1/2 teaspoon and adding 1/8 teaspoon each of ginger, allspice, and cloves.

May your holidays be bright, healthy and safe.  Many blessings to you from “Rainbow On Your Plate” and Indigo Rabbit.

My cupboard is quite pathetically slim and each subsequent night’s dinner reflects a more creative use of maybe beans or eggs and whatever else I can scrounge out of the back of the freezer that looks half-way colorful (and is supposed to be that way!).

I know – grocery store today.  How long  can a child live off of dry oatmeal and slightly bendy carrots?

I will candidly admit that some of my own “dislikes” have not necessarily been backed up by “research”.  Case in point – rice and beans.  I have always viewed myself as someone who cannot stand such a combination.  Had I ever tried it?  No.  Had I ever prepared it myself?  No.  I recognized I was behaving less than my age and decided to do something about it.

I tried my sister-in-law’s recipe for Rice and Beans (she gives credit to the newest edition of “Joy of Cooking”).  Now I LOVE rice and beans.  Who knew???  Truly an epiphany.  Now such a basic (and healthful – and easy – and ecomonical) dish is part of my world.  Thank you generous sister-in-law! 

I will share her genius with you.

Heat in a large saucepan:

2 Tbsp olive oil

Add:

1 cup chopped onion

2 cloves garlic, finely chopped

1 habanero pepper, seeded and chopped, or 1/4 tsp chili pepper flakes or powder to taste

Cook, stirring, until tender, 5-8 minutes, then stir in:

1 cup diced tomato

2 1/2 cups water

1 cup long grain rice

1 tsp salt

Bring to a boil, then stir in:

1 can black beans, rinsed

Cover and cook over medium-low heat until water has been absorbed into rice, about 20 minutes.  Remove from heat, allow to sit for 10 minutes, then enjoy!

“I Will Never Not Ever Eat a Tomato” by Lauren Child

“The Seven Silly Eaters” by Mary Ann Hoberman

“Green Eggs and Ham” by Dr. Seuss – of course!

We’re joining up with 4th, 5th and 6th graders in a food adventure that involves meal planning, food preparation, food safety and, of course, lots of nutrition fun.

We can’t wait to teach these young chefs all about high fructose corn syrup, hydrogenated oils, and how to hide nutritious ingredients in their favorite dishes!

Add dry powdered skim milk to anything you might be baking (try it!).

Take a can of cannelini beans (full of protein and fiber), puree them, and add some to a favorite soup (even chicken noodle!).  It adds richness, major nutrients, AND no taste difference.

And, a favorite of mine, add shredded or pureed carrots, summer squash, zucchini – you name it – to pasta sauce, casseroles or baked goods!

Click here for even more ideas.

As the mom of one fearless eater and another rather set in her less adventurous ways, I’m wishing I’d read this article much sooner!

This year make sure you get the kids involved (that is, if your kids aren’t already completely astute in the self-initiated lunch-packing arena).  They’re far more likely to eat what gets packed if they had a hand in putting it together.

Take the opportunity to try new twists on old favorites.  Try different breads for sandwiches (wheat, pita, bagels), a new fruit or veggie, a new color or shape of pasta, or even a fun dip.

Then, of course, tell us what the kids come up with.  Maybe I can get my kids to exercise their initiative and give your idea a try at my house!