New Mom Delighted Kids "Try" New Foods!!!

Hey there! I am a NEW MOM!!!
As of October 30, I am a Foster Mom to two wonderful children (a 6-year old boy and his 19-month old little sister)!!
I am also very happy to report that the kids are willing to 'try' new foods -- especially the boy!! HOORAY!
Here are two of the latest recipes I have made -- the Moroccan Stew was very well-received by the kids. Hubby and I did not share the soup -- as we made a small batch to test, but will be making more soon with my noted modifications!
Hope all is well with you! --TC


MOROCCAN CHICKPEA EGGPLANT STEW Serves 4
Prep: 25 minutes, plus an additional hour for salting the eggplant

The cinnamon adds an unusual, slightly sweet flavor to this dish, making it a nice change from the Italian pastas and Chinese stir-fries that make up my usual dinner fare. I’m fairly fastidious about salting eggplant, since the one time I decided to take the shortcut, the eggplant was so bitter that my dish was inedible. If your eggplant is very fresh, however, you can probably omit the salting step and significantly reduce the preparation time. This dish, like most stews, tastes very good as leftovers, so I recommend making the quantity specified below even if you’re only cooking for two people (if you’re cooking for one, you can either halve the recipe or freeze extra portions). I like to eat it with couscous, but it would also make a fine topping for long-grained rice or pasta. Alternatively, you can scoop it up and eat it with pita bread wedges.

1 small-medium eggplant
1 medium onion
3 cloves garlic
1 can chickpeas, drained
1 can diced tomatoes, drained *I used crushed tomatoes –TC
1 c. vegetable stock *I used low-sodium chicken broth –TC
1 tsp. chili powder *I used ground chili powder with lime (chili con limon, found in the ‘bulk section’ of my local co-op market called Win-Co. )–TC
1 tsp. cinnamon2 tsp. ground cumin
salt and pepper to taste *I used Geasoning –TC

Cut off the ends of the eggplant, than chop into ¾" cubes. (I would chop smaller, if your kids - or significant others for that matter - don't like 'chunks' of vegetables! -TC) Sprinkle with salt and let drain in a colander for 1 hour. Rinse well under water and dry between paper towels. (You can omit this step if the eggplant seems very firm and fresh – salting will eliminate the occasional bitterness you find in eggplant).Chop the onion roughly. Mince the garlic.In a large skillet or a saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.Salt and pepper to taste. Serve over cooked couscous.** –Courtesy of http://www.digsmagazine.com/recipes/recipe_moroccanchickpeaeggplantstew.htm.

**I served the above dish with whole-wheat couscous made with chicken broth and Geasoning instead of water (more flavor). –TC/SR

THAI-STYLE CHICKEN CURRY SOUP Serves 4
Prep: 15 minutes, so easy using a store-bought rotisserie chicken!!

1 carton (32-fl oz.) chicken broth *used organic, low-sodium –TC
3 TBSP packed brown sugar *would use 2 TBSP, a bit too sweet with 3 TBSP! –TC
2 TBSP soy sauce *use the green label Kikkoman bottle - ‘less sodium’ –TC
2 TBSP rice vinegar *used No Sodium, No Sugar Rice Wine Vinegar (‘Marukan’ brand) –TC
2 tsp curry powder
1 small jalapeño chile, seeded, finely chopped (1 TBSP) *OPTIONAL -- to reduce heat, simmer a halved hot pepper in the broth for the first few minutes OR use a small pinch of red pepper flakes –TC
2 cups chopped deli rotisserie chicken (from 2- to 2 ½-lb chicken)
2 TBSP chopped fresh cilantro *Additional chopped cilantro for garnish –TC
*Lime wedges, for garnish – adds the ‘tart’ component!! –TC

In a 3-quart saucepan, stir all ingredients except the chicken and cilantro (and garnishes of extra cilantro and lime wedges). Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3 to 5 minutes or until bell pepper is crisp-tender. Stir in chicken. Cook 1 to 2 minutes or until chicken is hot. Just before serving, add cilantro. –Courtesy of Win-Co Foods.

*If you are looking for more carbohydrates to complete this a well-rounded meal, pour over hot-cooked brown basmati rice or cellophane noodles (also called ‘mung bean noodles’ or ‘bean thread noodles’). This may also be good with some coconut milk added and sautéed mushrooms… Have fun experimenting!! –TC