Four sandwiches, yawn, and some potstickers T. asked for and helped make (we cooked some for supper the night before, and froze a bunch uncooked for lunches). Today's box includes homemade yogurt—first time since we moved to town that I've made any, but I'm back on it . . . two quarts at a time. It's good with a little agave nectar and pecans.
Friday, July 09, 2010
Kid Lunches
Four sandwiches, yawn, and some potstickers T. asked for and helped make (we cooked some for supper the night before, and froze a bunch uncooked for lunches). Today's box includes homemade yogurt—first time since we moved to town that I've made any, but I'm back on it . . . two quarts at a time. It's good with a little agave nectar and pecans.
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10 comments:
I was making my own yoghurt for a while, but for some reason my husband is afraid to eat it. I tried to explain that it's pretty much the same process in the factory, but warm milk sitting out for hours was too much for him to handle!
Also ... I'd be interested to know what recipe you used for the potstickers - they're my favourite.
Margie: I understand: The first time my now-husband saw a bowl of cream sitting out becoming crème fraîche, he was mortified. I assume you've tried explaining how Lactobacillus takes over and makes the milk inhospitable to bad bacteria?
No recipe for the potstickers, but they were very tasty. We just mixed up a pound of ground turkey, a couple big handfuls of finely shredded Napa, some minced carrot and ginger, a few minced scallions, a few tablespoons of soy sauce, and a tiny drizzle of sesame oil. Put it in gyoza wrappers. Film vegetable oil in a not-nonstick pan over high heat, add dumplings in one layer, cook for about 1 minute without moving them, then pour in about 1/3 cup stock or water and cover the pan; steam for 2 or 3 minutes. Dipping sauce is soy sauce, rice vinegar, and a little water, plus ginger and scallions.
my yogurt usually turns out a little thinner than commercial yogurt. I used to make it more, but I don't have a gas oven with a pilot light now.
Patty: I just use an insulated cooler, and put a couple jugs of hot water in with the jars of milk, wrapped up in towels. Stick it in the warmest place in the house. Occasionally I get an extra-runny batch, but usually it's about the same as store-bought, maybe a bit thinner.
Ok, I just commented on a post from months and months ago thinking it was recent. Dumb me. Anyway, I'll say it again. I love your lunches! I am so inspired for when I send Walt off to school this fall. Maybe this can be your next book?
Anne: Oh, man. I could use a book about lunches. Have you seen the blog Just Bento? Lots of great ideas there, and she's writing a book!
Great site! Thanks for the ref. Yeah, I could use a book about lunches as well. I'm already thinking about what I'm going to pack. I'm also hoping to sneak some things in there that Walt might try at school, even though I know he won't at home.
It's true: kids will eat stuff at school that they won't at home, where they can just refuse and ask for something better—i.e., sweeter. Though I guess this period won't last forever, as eventually there'll be vending machines to contend with.
This may seem like a silly question, but do you pre-cook the turkey before stuffing the potstickers? 2-3 minutes to simmer in the stock doesn't seem like very long for it to cook. Thanks.
Jen: No, you don't have to cook the turkey before you stuff it into the wrappers. It'll cook through in just a few minutes of that shallow frying and then steaming. You can cut into one to be sure.
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