My son Lance is 6 and a half. He loves Cholula, swimming, Legos, and Plants vs. Zombies (arguably the cutest, most addictive game ever, and the inspiration behind the name of this blog). He eats just about everything, except brains. He also likes to cook. Last week, he made himself dinner: pasta, black olives, and Tabasco, with raw oatmeal for a garnish. He ate it, so what can I say?
When asked what he wants for dinner, he’s likely to say, “quesadillas”. I asked, and we invented. We sauteed onions, garlic, mushrooms, and spinach. He added pepper, and tasted the cooked mushrooms with a toothpick. (Curious George says food always tastes better when it’s served on toothpicks.) He said it needed more salt, and he was right. We heated some tortillas on a griddle and added some Daiya Mozzarella. The garnish was completely his idea. These quesadillas remind me of what used to be my favorite meal at Chili’s. I think their version contained artichoke hearts, which would be a nice addition here as well. I love my little junior chef!
Blueberries are also in season. My mom and dad gave us 10 pounds of berries on their way back from Michigan. It’s a yearly trip for them, and each year I pledge to freeze some… but they’re always eaten fresh, or given to friends and neighbors. Lance and I ate at least a pound over the weekend.
I really need to save some berries so I can veganize my mom’s famous Blueberry Cream Muffins, which have earned her the name “Grandma Who Makes Muffins.” They are arguably the best blueberry muffins on the planet.
We also made freezer jam, which was so easy, you could do it while watching Doctor Who. Cook and mash 2 cups of fresh berries, add a packet of Ball Low or No-Sugar Pectin, some lemon juice and sugar (or no sugar), then ladle into freezer cups. It can also be canned in a water bath if you’re awesome and know how to do that.