So yesterday was the final day. Although probably the easiest. We were so busy, there was not much time for eating. The days started early, as my son had a 9 a.m. soccer game. Once again I only finished half my bowl of oatmeal. We were out of berries, bananas and nectarines, so it was plain. The kids and my husband finished the last of the granola (there’s a bit left of the Mighty Bites) with milk, and the kids had plain yogurt sweetened with brown sugar and cinnamon. We all had a quick glass of O.J.
We were headed for miniature golf after the game so I packed a quick lunch/snack of sunflower butter and fruit spread sandwiches, along with some trail mix, and sliced apples (last 2) and cheese. We also had my son’s friend with us. Luckily there was enough bread.
Later we went to friends’ to swim. My kids were offered some snacks of crackers and cheese, grapes, watermelon and grape juice. It looked good, but I passed and luckily had some apple slices left-over. I explained about the hunger challenge and they said, but you’re not paying for this. Seems I could eat what was offered at someone else’s house right? Then I started to think about all the places you could go and sample food if you wanted. Even when I shop at Whole Foods or Trader Joe’s there’s usually something to taste and nibble. In fact sometimes my kids want to go back repeatedly.
Many that I spoke to about the challenge had stories about college or struggling days on their own away from home. Remembering back, you had a certain amount of money and knew how to budget to feed yourself. It often meant lots of baked potatoes, spaghetti, PB&J and boxed macaroni and cheese. And let’s be honest you had to factor in beer. One friend joked that the beer would be a name brand favorite at the beginning of the month and then get more generic and watery by the end of the month.
So dinner tonight was a kid favorite – breakfast for dinner. I still had 6 eggs so why not? If you remember I was just under $99, then I went to the store and bought the fish and tortillas, putting me at about $106. Well I decided to buy (from my own pantry) a can of pureed pumpkin for $2.29 to make my kid’s favorite pu,pkin pancake recipe. Getting everything out I realized I wasn’t going to be able to make the usual pumpkin pancake recipe as I needed to use 4 eggs. Luckily I had created a recipe for a mom who wanted to give her son (who was allergic to eggs) pancakes and out it my book, The Petit Appetit Cookbook. Aha! I will add the pumpkin to get the veggie factor in and please my kids, to the “no yolking around pancakes” recipe. (see my new recipe below). I made a double batch which makes quite a few. Left-overs will be welcome as a lunchbox snack or a quick re-heat for breakfast.
While these are rib stickers I also wanted to make eggs. Thinking of TopChef, I made eggs two ways. One way was over easy, my son’s favorite. While the other was a simple omelet with cheese (one thing I still have plenty of), my daughter’s fav. A typical breakfast for dinner night would also have turkey bacon, but not tonight. That’s was o.k. We were all so tired from the day’s activities, no one missed it.
Pumpkin “No Yolking Around Pancakes”
Makes about 15 (5-inch) pancakes
2 cup organic wheat flour
2 tablespoon organic cane sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups organic milk
1 tablespoon expeller pressed canola oil
1/4 cup canned pumpkin puree
In a medium mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and cinnamon.
In a separate bowl, whisk together milk and oil.
Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended. If batter is too thick, thin with milk.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease skillet with cooking spray or melted butter.
For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Cook until bubbles form on top of pancakes and bottoms are golden and set. Flip with spatula and brown other sides until golden. Warm finished pancakes in a 300 F oven, while continuing to use batter to make more batches.