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Food suggestions...please help!
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<blockquote data-quote="Marguerite" data-source="post: 276483" data-attributes="member: 1991"><p>We need the Mumbai option of tiffan boxes.</p><p></p><p>Where's the tiffan wallah when you need him? It would help so much...</p><p></p><p>Which reminds me, would he eat curry? I have some great curry recipes which my kids would eat when they would eat nothing else. I make my own curry powder and the only 'fire' in the curry is what I put in myself - two small chillies in 1.5 Kg of beef (that's just over 3 pounds). I can leave it out entirely if I choose. I've slowly increased the amount of chilli to build difficult child 3's tolerance.</p><p></p><p>I used to refuse to eat food which was 'mixed together' as a kid, because I knew my mother would mix in stuff I didn't like and I would find it in the stew and it would taste awful. I just didn't trust her, so I stopped eating stews. I've remembered tis with my kids and have made a point of considering their wishes in this, and only putting in ingredients I know they like. My curry is (apart from curry powder) beef (slow-simmered for three hours or more), onion, ginger & garlic (all chopped so finely that it all 'melts' to nothing but flavour) and tomatoes. Now that I know difficult child 3 will tolerate it, I now add other vegetables I know he likes. I add them half an hour before serving so they don't cook away to much. I will add whatever I have got, from cauliflower, broccoli, carrot, french beans, peas - and if we feel like it, coconut cream (which cools the fire a bit). We've been able to use this to really get difficult child 3's tastes broadened again.</p><p></p><p>The other trick with curries - poppadums. I microwave them to cook them, it takes 40 seconds to do 5 of them (lay them on a paper towel without any of them touching, microwave on HIGH). difficult child 3 is only allowed to eat poppadums if he also has curry.</p><p></p><p>Let me know if you want my recipe for curry powder. It's a beauty. From that, you can make a wide range of tasty curries that are also inexpensive but don't taste it.</p><p></p><p>Gourmet poverty food, we call it.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 276483, member: 1991"] We need the Mumbai option of tiffan boxes. Where's the tiffan wallah when you need him? It would help so much... Which reminds me, would he eat curry? I have some great curry recipes which my kids would eat when they would eat nothing else. I make my own curry powder and the only 'fire' in the curry is what I put in myself - two small chillies in 1.5 Kg of beef (that's just over 3 pounds). I can leave it out entirely if I choose. I've slowly increased the amount of chilli to build difficult child 3's tolerance. I used to refuse to eat food which was 'mixed together' as a kid, because I knew my mother would mix in stuff I didn't like and I would find it in the stew and it would taste awful. I just didn't trust her, so I stopped eating stews. I've remembered tis with my kids and have made a point of considering their wishes in this, and only putting in ingredients I know they like. My curry is (apart from curry powder) beef (slow-simmered for three hours or more), onion, ginger & garlic (all chopped so finely that it all 'melts' to nothing but flavour) and tomatoes. Now that I know difficult child 3 will tolerate it, I now add other vegetables I know he likes. I add them half an hour before serving so they don't cook away to much. I will add whatever I have got, from cauliflower, broccoli, carrot, french beans, peas - and if we feel like it, coconut cream (which cools the fire a bit). We've been able to use this to really get difficult child 3's tastes broadened again. The other trick with curries - poppadums. I microwave them to cook them, it takes 40 seconds to do 5 of them (lay them on a paper towel without any of them touching, microwave on HIGH). difficult child 3 is only allowed to eat poppadums if he also has curry. Let me know if you want my recipe for curry powder. It's a beauty. From that, you can make a wide range of tasty curries that are also inexpensive but don't taste it. Gourmet poverty food, we call it. Marg [/QUOTE]
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