Meal Monday
I have a confession to make. I have not been trying to get my kids to eat new foods.
Once it was my obsession. They were going to eat vegetables. And protein that is not breaded and shaped like teddy bears. And pasta.
Many, many failures later, I've given up. Maybe the trio needs time—they are only two-and-a-half, after all. Maybe they are just torturing me. Or maybe they will subsist on yogurt, French toast, chicken nuggets, and grilled cheese for the rest of their lives. Whatever the reason, I no longer have the energy to fight them.
I'm tired. I'm raising three toddlers who never stop moving or stop talking. Need I say more?
While I may have lost the battle for the hearts, minds, and palates of the triplets, I won a different battle. I can now cook for me and my husband without the added pressure of pleasing the little tykes.
So this summer we've eaten kale. Stuffed eggplant. Gazpacho. Quinoa. Without screaming. Or tears. Or a mop. It's been quite a nice respite.
When I saw a one-pot recipe for Orzo with Tuna, Corn, and Asparagus, I knew I could make it without any second thoughts. But I will admit to taking a second helping.
Orzo with Tuna, Corn, and Asparagus
Adapted from Everyday Food Special Issue Summer 2011
Ingredients:
½ pound orzo
1 bunch asparagus
2 ears of corn
2 Tbsp red wine vinegar
2 Tbsp olive oil
2 tsp Dijon mustard
1 pint cherry tomatoes
2 cans solid white tuna packed in water
1 tsp dried oregano
Salt and pepper, to taste
Preparation:
Trim asparagus and cut into 1-inch pieces. Cut the corn off the cob. Halve the cherry tomatoes.
In a large pot of boiling water, cook orzo according to package directions. In the last 2 minutes of cooking, add the asparagus and corn kernels. When done, drain and rinse the orzo and vegetables under cold water to stop the cooking.
In the pot, whisk together the red wine vinegar, olive oil, and mustard. Add the orzo mixture, tomatoes, and the 2 cans of tuna, drained and flaked. Toss to coat. Add oregano and salt and pepper to taste. Mix to combine.
So this summer we've eaten kale. Stuffed eggplant. Gazpacho. Quinoa. Without screaming. Or tears. Or a mop. It's been quite a nice respite.
When I saw a one-pot recipe for Orzo with Tuna, Corn, and Asparagus, I knew I could make it without any second thoughts. But I will admit to taking a second helping.
Orzo with Tuna, Corn, and Asparagus
Adapted from Everyday Food Special Issue Summer 2011
Ingredients:
½ pound orzo
1 bunch asparagus
2 ears of corn
2 Tbsp red wine vinegar
2 Tbsp olive oil
2 tsp Dijon mustard
1 pint cherry tomatoes
2 cans solid white tuna packed in water
1 tsp dried oregano
Salt and pepper, to taste
Preparation:
Trim asparagus and cut into 1-inch pieces. Cut the corn off the cob. Halve the cherry tomatoes.
In a large pot of boiling water, cook orzo according to package directions. In the last 2 minutes of cooking, add the asparagus and corn kernels. When done, drain and rinse the orzo and vegetables under cold water to stop the cooking.
In the pot, whisk together the red wine vinegar, olive oil, and mustard. Add the orzo mixture, tomatoes, and the 2 cans of tuna, drained and flaked. Toss to coat. Add oregano and salt and pepper to taste. Mix to combine.
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