My kids have a lot of food allergies. This puts some restrictions on our family's meal planning, since between the two of them I cannot cook with any dairy (butter, cheese, milk, sour cream etc), eggs, soy, peanuts, or tree nuts. I don't say this to complain, because really I don't feel they are deprived a thing; there are still so many varieties of healthy foods and treats for them to enjoy. Overall, I feel these dietary restrictions have forced me to create healthier meals for our family. If it weren't for the allergies, I might be tempted to dump a can of cream of chicken soup over some egg noodles many nights and call it dinner!
My children almost eat a vegan diet, since they cannot eat any animal products like eggs or dairy--except we do eat meat sparingly (so obviously we are not vegan, since the kids do eat meat in moderation, just no other animal products).
Anyway, still, trying to come up with a variety of kid-friendly healthy meals for dinner within these dietary constrains can be somewhat of a challenge. Thank goodness for soups and stews. Always chock full of veggies and tasty, my kids will gobble these up without even knowing they are eating a bowl full of beans and vegetables (ha, ha, ha!). There are so many good base options: tomato, cauliflower, butternut squash, sweet potato, spinach, split pea, lentil, or carrot to name a few favorites. Pair it with some crusty bread (homemade, or the cheap and fresh made grocery store french bread will do in a pinch) and, viola, you have dinner! My only worry is that I will soon weary Mike's already stretched thin "meat and potato" tastes, since, literally, if I let myself, I could make a different soup every night of the week.
I'll have to post some more of my favorites another time (contemplating starting an allergy cooking blog), but for now, here is this week's favorite, Red Lentil Soup with Lemon:
(modified slightly from a recipe found on Allrecipes.com)
2 tb. olive oil
1 onion finely diced
2 cloves of garlic finely diced
1 tb. tomato paste
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. chili powder
4 chicken bullion cubes dissolved in 4 cups hot water
1 cup red lentils
1 large carrot diced
2 tb. lemon juice
3 tb. chopped fresh cilantro
1 to 2 tb. olive oil for drizzling
1 pinch chilli powder
Saute onion and garlic in olive oil for five minutes or until soft. Stir in cumin, tomato paste, salt, pepper, and chili powder. Saute for another one to two minutes and then stir in chicken broth and add carrot and lentils. Bring to a boil and then lower heat and simmer for about 30 minutes or until everything is soft. Using an immersion blender, or by pouring batches of soup into a stand blender, puree soup. Return to pot and mix in lemon juice and cilantro. Heat till warm, and just before serving drizzle with additional olive oil and sprinkle with chili powder.