Here veggies

The standard diet on a family ski vacation is a tough thing to take sometimes.

  • First, we rise early and shove in some breakfast, whatever the kids will eat, quickly so we can get up to the hill for first tracks. (Some in our group are more militant about this than others.)
  • Mid morning snack is usually something in the vitamin J category, chips from a vending machine or smarties being constantly doled out from a ski jacket pocket.
  • Lunch will always involve a hamburger and maybe some french fries.
  • Apres ski will involve beverages either in the soda pop category or the equally fizzy beer category. And some snacks there too.
  • Dinner can look an awful lot like lunch, depending who you are in the family.
  • Bedtime snacks are when I finally put my foot down and tell the kids to eat carrot sticks, or an apple and drink water. They usually pass on this snack all together.

Last night was my first turn to cook our family dinner. In honour of my whole food workshop which has just released module 2 this week, I went with veggies, veggies, veggies and pork tenderloin on the side. (Picture is from my phone and had to use the flash, sorry not the greatest quality, but you get the idea.)

12 noon is my house salad, big hand on the 3 is roasted veg that was very much coloured by the beets, down at 6 is sautéed beet tops, and then pork tenderloin.

House salad – substitute with whatever is on hand and whatever your family and friends like

  • Greens – any combination – fill the salad bowl
  • Grated beets
  • Cheese bits goat or feta that can be crumbled
  • Baby tomatoes cut into quarters or dried tomatoes sliced into julienne strips
  • Pumpkin seeds or other nut blends, whatever you have on hand in your freezer nut bags
  • Drizzle over balsamic cream and olive oil
  • Grind salt and pepper to taste

Roasted vegetables – combine softer and harder varieties, cook the hard ones for about 40 minutes and the soft ones for 20 minutes

  • Olive oil, chopped garlic, salt and pepper for dressing in the roasting pan
  • Beets and yams – diced in 1/4″ pieces
  • Mushrooms – in half or quarters
  • Zucchini and red onion – diced in 1/4″ pieces
  • (Above was all I could bring myself to buy for last night, reasonably fresh, nice looking and not crazy expensive for being out of season and having to travel around the world to get here.)
  • At other times of year, and definitely from your own garden or to your own taste add: eggplant, parsnips, fennel.
  • Roast at 375 degrees F 20 to 40 minutes
  • Cool and toss in a dressing of your choice
  • My dressing was balsamic cream, dijon mustard, garlic, olive oil, salt and pepper and julienne basil

Beet Greens – super easy chop up and saute with olive oil, then a little red wine to reduce and finish with a dollop of butter and a small grind of S&P

Pork Tenderloin – marinate all afternoon in a concoction of choice, (mine was a bottled chili lime), bake until almost cooked through, finish on the BBQ.

OK – time to wake up the family, only a slight wisp of clouds in the sky, otherwise it is going to be a blue bird day. Skiing here we come!

8 thoughts on “Here veggies

  1. As we said at the restaurant the night before, it is great to find a meal where vegetables are not just a token dash of colour with uninspired taste, sitting on the side of the plate!

  2. Connie says:

    Yum, that looks so good. And so nice to get lots of veggies after eating out so much! When we were in Hawaii it was such a struggle as my little guy still loves veggies and few restaurants have proper veggies to give him. Definitely staying at a condo next time. btw, love your blog. Amazing how similar are interests are so many years later! (and almost ordered a Maplea doll for myself)

    • LOL – I suggested to my daughter just this morning that her doll could use a party dress…she was mad at me for not letting her play a computer game called minecraft, (but in truth the sewing is more fun for me!). I’m glad to hear that our interests are so common as well! Sometimes it seems that people like us are in the minority, when it is all too easy to find bad news everywhere you look. My son would eat a full bag of spinach, cooked down and pureed in one sitting. I remember feeding him pureed veggies, to his delight, in a McDonalds when he was ready to already be eating french fries. When we were in Kauai, even though we didn’t have the kids with us, we hit a farmer’s market everyday and ate as much fresh and local stuff as I could find. It is not easy to eat well these days.

      • Connie says:

        Tell me about it – I used to be an investment banker (and may be again). Not a lot of people talking about planting gardens in that line of business it seems! Nor sewing or knitting (not one of my bigger talents unfortunately though).
        And of course skiing only in Zermatt or the like 🙂

        Was just thinking of how much spinach I need to plant to fulfill Hannes’ substantial demand this summer. I hate buying the frozen spinach from China – so will endeavour to do myself. Am hoping this continues post being a toddler. We had a lovely farmer’s market at our Hawaiian hotel as well but no place to use it. Next time or better from our garden. Sadly I am not nearly as adventurous as you – must be the Alberta growing season breaking me down. I did try broccoli a few years ago and just got leaves.

      • Connie – Alberta is a tough place to have a lush, fertile garden. I hear stories from my sister and mom each year about complete devastation and/or replanting to try and get a harvest. My philosophy is to plant only what will do well with very little attention on my part. I really love perennial vegetables!

    • Yes, they do. But the cookbook I was referencing for this, suggests separating the beets in roasting and adding right at the end. That way the color transfer is kept to a minimum. I tend to like beets chopped very finely and simmered in a red wine, then add some butter at the end when the wine is reduced down.

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