This past week my kids have had a 6 days in a row without school (only 2 were actually snow days) and they’d just returned from the winter holiday break and had a snow day the week before.  In the morning I will find out if it will be 7 days in a row.  Luckily the inability to get to school has also turned our town into winter wonderland and without having to travel, the kids have had a blast sledding, making snow forts and just playing in the more than 2 feet of snow.   If they stay inside too long they drive me and themselves crazy.  Snow is such a great draw to play outside; it’s much more fun than rain! 

When the first big snowfall of the year was falling I made a simple, quick yet delicious and nutritious meal using leftover roast chicken.  We had chicken quesadillas, broccoli and cauliflower, brown and red rice, black beans and peas.  Since the rice was left over from a previous meal it took only 10 minutes to cook/assemble the whole dinner. 

I used pre-shredded cheese (Cheddar, pepper Jack and Muenster), chicken and chopped cilantro in the tortilla.  My husband showed me how the Mexican cooks he works with cook their quesadillas by putting the filling inside one half then folding the tortilla over it.  I think it’s easier to flip.  Once they’ve browned nicely and the cheese is melted you can cut into pieces and serve.  I didn’t have any avocados for guacamole (and wasn’t going out in the snow) but did have some jarred salsa.  I only had to heat the peas and beans (added oregano, 1/4 tsp chili powder, some chopped cilantro and garlic powder) and reheat the other veggies and rice. 

The kids loved it and it was so little effort.

Funny thing about peas…My middle son said he had to “turn the plate around for the peas express” so it was easier to scoop up.  My youngest said when he saw the plate, “I don’t want any. I don’t like them!”  I just reminded him that peas are in snow peas and sugar snaps, which he loves, so he tried some. Minutes later when he’d finished all the peas on his plate, “Can I have some more?” 

I had braised a pork roast for several hours in the oven to use half for pork tacos/burritos at my friend’s New Year’s Fiesta.   We had the other half left over so my husband and I decided to turn it into a Thai Red Curry; it’s a great quick meal.  The flavors are so wonderful, but you might have to be careful of the heat from the spices for kids. 

 Thai Pork Curry

1 tsp red curry paste (or more for added heat)

1 can coconut milk

1 onion, diced

2 carrots, diced

2 bell peppers, diced (orange, yellow, green and/or red) (we used frozen peppers)

1 Tbsp oil (canola, safflower, sunflower, grapeseed)

1 tsp fish sauce

Tbsp soy sauce

handful fresh cilantro, chopped (or 2 frozen cubes)

Heat oil and add paste.  Stir over medium high heat for a minute then add vegetables and coconut milk.  Bring to a boil and simmer on low for 5 minutes.  Stir in fish sauce and soy sauce.  Add pork.  Simmer for another few minutes.  Finish with cilantro and serve over jasmine or basmati rice.

You can substitute chicken, shrimp or fish for the pork.  If you add raw meats/fish do so before the vegetables and make sure it’s cooked through.

We served it with a side of snow peas finished with sesame oil and soy sauce. All three of my kids loved it, though I did give some extra rice for my spice-sensitive middle son.  My eldest wasn’t too fond of the peppers so he ate around them, but still declared the meal, “Delicious!”

I’ll post the braising and taco part later.