The lunches here are planned to be enjoyed by the children while offering good nutrition. Throughout meal planning I do my best to provide multiple opportunities to explore new foods or old foods prepared in a new way. We eat family style and sometimes I need to make a meal thinking about my need for a comfort food. Dealing with a child shared cold this week, I knew I’d be wanting a favorite comfort food for a meal this week.
I believe in having a good supplied pantry, so I can pull together meals easily. It also means I do not need to plan the week out ahead, but can fit the meal to what is happening in the day, as well as take advantage of sales. I encourage families to really look at developing a food pantry to help with the food budget and overall nutrition.
Today’s lunch made good use of the pantry after finding the chowder mix at our local store was all haddock, on sale and just happens to be an all-time comfort food for me. Also know fish is not a steady part of many families evening meals, so good to offer here. Warning!!! This is not a traditional chowder, think creamy fish soup
Start with pantry supplies: chicken broth, evaporated milk, carrots, onions, potatoes, herbs
Purchased for meal: 1 lb chowder mix
Add from what’s on hand: red bell pepper, cauliflower
I sautèed about 1 C onion, 4 med. carrots and 1 red bell pepper (all chopped) in olive oil and a bit of butter (about 1T of each). Once tender I added in 4 C broth, 1 C chopped cauliflower and 2 good size potatoes cut into 1/2″ cubes (child friendly size, as well as quicker cooking). Added in fresh herbs as they are still growing in the garden – today was thyme, oregano, parsley. Added a bay leaf. Brought this soup base to boil then simmered for 15 minutes. I then covered, took off heat and placed in refrig. while we headed out for a morning of play. Could have continued to make up, but being able to prep early morning and set aside to just finish for lunch makes it easier to pull good lunches together. This can also be done night before.
When ready for lunch I added in evaporated milk, dried seaweed and the fish (cut into 2″ chunks). Brought to low boil, lowered heat, covered and cooked 15 minutes until fish done.
All flavoring is done to taste and here that means low salt, no pepper and not much spicy heat.
This chowder is so adaptable and quick to make. Better yet is it reheats well.
Served with a slice of toasted homemade multi-grain bread and sliced fruit this lunch was well eaten by the children and I got to enjoy a comfort food at the end of a busy week.