I hate going grocery shopping. It takes away from the precious time we get to spend as a family. By the time we are done shopping it’s evening, and dinner isn’t ready. My husband and I stare at each other and search in the bags what’s the fastest thing we can make so our hungry, inpatient toddler can eat already. It’s kind of hard to cook when you hear screaming in the background. This happens mostly because our shopping sprees take a whole day. We like to do our shopping on Fridays when our little one is in preschool but then it is definitely a race to see how fast we can shop and how many stores we can drive to. Not my type of fun. Last time we went to FOUR stores. I personally think it’s ridiculous, but every store has something that we need. So after that big day of shopping my husband and I had a bet. I think I was delirious when I said the food would last us two weeks. I’m competitive in nature and hate to loose bets so I made it last two weeks. Tomorrow is shopping day! We’re out of eggs…
This week I cooked a lot. I believe that healthy eating starts at home. I want to encourage my little one to choose healthy options. It always puts a smile on my face when he says “no” to candy. Eating out at restaurants and cafes is not only expensive but unhealthy. You honestly don’t know how exactly your food is cooked. I grew up with my grandma cooking all the time. I loved coming home after school and the house would smell of warm tasty food. That is my goal. Even though, I am a working mom, my main goal is to raise a healthy family. It’s all about finding the right balance. I believe that a healthy family is a happy family!
This week I managed to cook up a storm. The kitchen definitely looked like it. So thankful for a dishwasher! I cooked a lot of Buckwheat Katleti (toddler approved!) The recipe is amazing and I got it from Natasha’s kitchen. She has recipes that look so delicious. I’m all about supporting other moms and their blogs. When I’m not writing my own, I’m reading other mommy blogs. I altered the recipe a little and made it my own (recipe and pic below). I wanted to make sure that we kick the habit of throwing out food and finish what I made. So I got creative and we had different forms of katleti (I cooked too much of them).
You can find the recipe here: Buckwheat Katleti
My modifications: I used a tray of ground turkey, added 2 eggs, coconut flour instead of bread crumbs, and the last step I dipped the patties into Cashew meal that I found at Trader Joes.
First night we ate it with pesto-quinioa pasta and steamed veggies
You can also make this using the patties:
1. Cabbage leaves with Katleti & homemade salsa
You will need:
1 head of cabbage
1 yellow bell pepper
sea salt + pepper
a quarter of a red onion
1. Make the salsa by dicing the tomato, red onion, and cilantro and throwing everything together in a bowl. Sprinkle with sea salt, pepper, and squeeze a slice of lime. Put in the refrigerator for at least 30 minutes.
-Meanwhile get the cabbage ready.
2. Wash the cabbage and peel layers off carefully to make sure the leaves won’t break.
3. Boil water and when it is boiling drop in the leaves for 2 minutes and take out carefully.
4. I placed them on a paper towel on a big plate so they can drain. Let them drain for 10 minutes
5. Cut up a bell pepper into small slices and place on top of each cabbage leave.
6. Crush the katletki/ patties and layer them on top of the bell pepper
7. Top with your homemade salsa
8. Add peanut sauce for dipping
-Serve with sides
(I served it with garlic & cheese oven baked red potatoes and carrot cranberry salad)
Garlic Cheese Red skin potatoes
-A childhood favorite. My mom used to make it when I was little except with raisins.
2. Pita bread with Katleti
You will need pita bread, katleti, sour cream, and cheese, a piece of lettuce, and ketchup
1. Cut the top part of the pita open and stuff in some cheese.
2. Stick the pita into the microwave for 30 seconds and then let cool
3. Put ketchup and sour cream lightly into the pita and add katletka and lettuce
-Can be made as an to go lunch! You can do the same with bread but we have excluded bread this week.
3. Bell peppers stuffed with quinioa, katleti, and zuchinni in tomato sauce
canned tomato sauce
1. boil water and throw in the bell peppers. cook them for about 3-5 minutes so they don’t get too soft
2. cook quinioa
3. sautee some chopped up zuchinni with diced onion and shredded carrot.
4. pour half of the canned tomato sauce over it and add a cup of water. Sprinkle some salt, pepper, and a teaspoon of sugar. Stir and cover with lid. Let it sautee for about 20 minutes.
5. Pour the other half of the can of tomato sauce into a pot with 2 cups of water. Add pieces of bay leaf
6. Stuff the bell pepper with quinioa, crushed patties, and the zucchini/carrot mixture
7.Throw the bell peppers into the pot when the sauce start to boil and cook for 10-15 minutes on reduced heat
Voooollllaaaa…the many different forms of katleti.
*Buckwheat patties, Oven red-skin potatoes, and cranberry carrot salad were found on Nataha’s kitchen