Marina Delio, author of ‘The Yummy Mummy Kitchen’ Cookbook Shares Two Incredible, Kid-Friendly Recipes
The new cookbook, The Yummy Mummy Kitchen by popular blogger Marina Delio, will absolutely make you hungry. The elegant photos are luscious–some of the most beautiful I’ve seen. (And I nearly died over the gorgeous tables, dishes, place mats and napkins.) The recipes are geared to families, but they’re not just for kids. Marina cooks for highly varied and sophisticated palettes. Her dishes are easy-ish with a doable number of ingredients. All of them are pretty and flavorful enough to serve to guests. Her children are very lucky–they get grape and rosemary flat bread and sugared blueberry goat cheese crostinis for snacks!
I asked her one important question: How do you get kids to eat such a wide variety of foods–especially veggies? Marina told me: ”I’ve found many ways to get kids to eat their veggies. One tip is simply to expect that your children will eat most vegetables, and serve them frequently. It can take time for children to accept new foods, so keep putting them on their plates and incorporating them as the stars of the meal. Often it helps to cook small vegetables into kid-approved dishes instead of piling them on the side. For example, most kids love a mild chili, cheesy calzone, lasagna, pasta, or enchiladas. All of these dishes are easy to create in a plant-based way. Get excited and say, ‘Isn’t this gorgeous? Look at all the colors!’ The bonus of cooking this way is that you only have to cook one dish at dinnertime, rather than a main dish and a veggie side. It can be hard to switch kids from hot dogs to colorful healthy dinners, but in the long run they will thank you for it. Don’t offer alternatives at dinnertime and your children will eventually accept and enjoy the healthier dinners you’re serving.”
Marina was also kind enough to pick two of her favorites from The Yummy Mummy Kitchen and share them with us. I definitely see her Green Enchiladas and Grilled Shrimp and Corn Salad in our future.
Serves 4 to 6
1 tablespoon extra-virgin olive oil
5 ounces fresh baby spinach
1 (15-ounce) can black beans, rinsed and drained
½ cup cooked brown rice
1 cup sliced cremini mushrooms
¼ cup chopped fresh cilantro
2 ounces goat cheese, crumbled
2 cups mild tomatillo green salsa, fresh or jarred
½ cup half and half
6 (9-inch) flour or brown-rice tortillas
1 cup shredded Mexican cheese, Monterey Jack, cheddar, Colby, or a blend
1 avocado, chopped, for garnish
¼ cup fresh cilantro leaves
1 lime, cut into wedges
Preheat the oven to 375˚F. Heat the oil in a large skillet over medium heat. Add the spinach and toss until just wilted. Remove from the heat and transfer the spinach to a medium bowl. To the spinach add the beans, rice, mushrooms, cilantro, and goat cheese. Gently toss to combine.
In another medium bowl, stir together the salsa and half and half. Pour half of the salsa mixture into an
11 × 7-inch baking dish. Fill the tortillas with 1 cup of filling each and roll up. Place the filled tortillas seam side down in the baking dish. Pour the remaining half of the salsa mixture over the enchiladas. Sprinkle with cheese. Bake uncovered for 25 to 30 minutes.
Cool slightly. Garnish with avocado, cilantro, and lime.
Grilled Shrimp and Corn Salad
Serves 4 to 6
1 pound large peeled, deveined shrimp
1 ounce tequila
Juice of 2 limes
3 ears of corn, husks removed
2 heads romaine lettuce, chopped
½ cup black beans, drained and rinsed
½ cup cherry tomatoes, halved
1 avocado, sliced
¼ cup favorite salad dressing
Chopped fresh cilantro, for garnish
Sliced lime, for garnish
Tortilla chips (optional)
Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.Add a Comment