My son’s resistance against food is growing everyday and meal times are war zones in our place. I still have the upper hand in everyday battles, but slowly I can sense defeat.
My tactics include diverting him and feeding him when he is really hungry – like right after he comes from school. But God knows how long I can keep that up. The minute he sees a bowl of rice, he starts howling. The problem is, with rice being the predominant grain in our cuisine, it would be a huge problem if he turns his back on it.
I have right now cut a deal with him – he has to have a typical Indian meal once a day and in return, lunch and dinner would be his choice. Funny thing is, it’s always been that way – just that he never realized it ;-). Good for me!
Salads are his choice for dinner many a days. I am happy because of the amount of vegetables I can feed him and he is happy that there is no rice in the plate. A perfect win-win situation!
Read on for this recipe.
BM theme : Salads
- 1 packet tortellini ( or 2 cups cooked pasta of your choice)
- 1 cup sliced olives
- 1/2 cup artichoke hearts
- 2 tablespoons feta cheese, crumbled
- handful of cherry tomatoes, halved
- 4 tablespoons olive oil
- 2 tablespoons white vinegar (or lemon juice)
- 1/2 teaspoon Italian herb seasoning ( I didn’t have any, so skipped it)
- salt and pepper
* Alternative dressing would be 2 tablespoons mayonnaise mixed with any other salad dressing and seasoned with salt and pepper
- For the dressing, mix everything listed and set aside.
- Cook pasta or tortellini per the package instructions.
- Slice the olives and artichoke hearts and halve the cherry tomatoes.
- Drain the pasta and let it cool. Once cool mix everything and add the dressing.
- Check the seasonings and adjust per taste. Refrigerate for at least two hours before serving.