￼ Eat your veggies! Isn't that what your parents always said? Well Thank G-d that is one problem that we do not have here. We have successfully gotten our kids to eat broccoli, spinach, asparagus and even the forbidden brussel sprout! We make variations of these recipes pretty often; just now we have official measurements to follow. Since these veggies sides are so easy to make, the kids could even get in on the action. You know what they say? Kids who help cook, are less likely to be picky eaters. You may even get your kids to try these green delicacies!Wilted Spinach with Crispy Garlic Chips page 124 DRESS IT DOWN Garlic Wilted Spinach It's the easiest thing to open a bag of spinach and empty it into a sauté pan. It never ceases to amaze me how the spinach shrinks from "over flowing" the pan, to barely a few portions. Slicing the garlic into chips is definitely more time consuming than dicing it, but the final product is really pretty, and the chips add a nice crunch.Roasted Brussels Sprouts with Herb "Butter" page 122 DRESS IT DOWN Garlic and Thyme Brussels Sprouts The dress it down version of the brussel sprouts is another super simple recipe (just the way we like it). Hubs actually prepared this recipe, since I was working late that day (I knew there was no way he could mess it up) Again, we opted to leave out the thyme. One thing that we love about brussel sprouts is how they crisp up when roasted. The crispy leaves are a great way to get people to try it.
Over the summer we went to a BBQ festival as a family. We tasted every team’s chili, it was awesome! Our 6 year old loved walking around tasting the different tortilla chips that accompanied every team’s chili, so he was super thrilled to have “Team Mommy’s” chili to taste with chips at home. We were all really looking forward to dinner! As per the recipe, this was only supposed to take 10 minutes to prep. I didn’t find it that quick at all, between opening the cans and browning the meat, it took more like 25 minutes. One thing that I didn’t understand about this chili was the need for the stew meat. While I am sure it added flavor, it never became soft, even after the 2 hours of cooking. Next time we make this; I would either use just the ground meat, or maybe add in some brisket instead. Everything else about the chili we absolutely loved though! The flavors of the cumin, brown sugar, chili powder, red wine vinegar being cooked together for 2 hours made for an incredibly satisfying bowl! We served ours over rice to absorb the sauce, with some chips and guacamole for some added fun. This is a perfect meal to have at the end of a cold day; we will definitely be cooking this again!Chunky Red Chili page 211DRESS IT UP Chili Bread BowlsNote: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook. Most of the full recipes are only available in the cookbook.