It’s safe to say my kid is an
eater.
Put some deliciousness on
Baby Evan’s tray and he shovels it in, wolfs it down and I’m pretty sure he
says, “Please sir, may I have some more?” in between gulping a chilly sippy of
ice water and cleansing his palette with 5, 6.… er, 12 blueberries.
Breathe, Baby Evan,
breathe!!!
Baby Evan eats often. I’m confident
he consumes something every two hours. Not that I’m counting.
Basically, my kid breaks into
fits of laughing/crying because he’s THAT excited for yum yums.
So, if you need to find me, look in the kitchen. I’m
most likely mopping up the remnants of Evan’s meals from my once-shiny floor,
wiping down his greasy paw prints from my countertops and scrubbing the high
chair - again! - while sorting out what
he’s going to eat next.
It is now clear to the Jersey
Girl why my Mom always had enough meals to feed an army in the house at all
times. I can not fathom how much food this kid will eat during his teenage
years.
And I completely understand
why my Mom was so OCD about housekeeping. And why she drinks heavily. KIDDING!!
Word on the street – aka unsolicited
pointers from moms my age – is that once Evan turns 2, he will no longer eat
anything ever again. Guess we’ll have to wait and see.
Seriously, Mom. Ummm. Stop taking my picture and feed me.
These days, I am so
over-the-moon thrilled when Evan eats something new and totally digs it,
especially if the foodie item came from a good place - like a farm - rather
than a package. (Yeah, Mr. Animal Cracker and Pepperidge Farm Goldfishie, I’m
talking to yous.)
Chicken with Leeks. Yes, it’s
good stuff! Sure, cleaning leeks is a pain in the bootie, but the final product
is worth the effort. Make sure you soak those suckers, drain, rinse and repeat –
maybe twice.
The fact that Evan eats leeks fills my heart
with joy because it’s a not-so-obvious vegetable choice. This is food that
grownups can eat as well, natch. And really, we all could use a good new way to
cook up boring old chicken breasts every now and again. The green leeks taste so
yummy with the simple chicken. And leeks just make me long for springtime,
right?
Leeks cooking up. Smells fab.
Chicken with Leeks
6 good size chicken breasts
¼ cup flour
1 cup low sodium chicken
broth
2 medium leeks, sliced into
discs and rinsed really really well, drained
½ cup white wine
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive
oil
Salt and pepper to taste
In a shallow dish, combine
flour with ¼ tsp. salt and pepper. Mix together.
Dredge each chicken breast in
the flour mixture. Set aside.
In a large, deep pan, heat 1
Tbsp. butter with 1 Tbsp olive oil over medium high heat. Once bubbling, cook
chicken breasts, about five minutes per side. Repeat with remaining butter,
olive oil and chicken breasts.
Remove chicken to a covered
dish to keep warm. Return pan to heat. Add leeks to pan. Cook until glistening,
about five to 10 minutes. Add white wine. Using a wooden spoon, scrape up the
brown bits off the pan. Add chicken broth. Simmer leeks for about 10 more
minutes. Return chicken to pan. Cook for about five minutes more. Make sure
your chicken is cooked through and leeks are tender!
