Listen to Your Mother!

by Kathy Humphrey

“Hmmm, actually, Mum, most of the nagging things that you say to me go in one ear and out the other.”

That’s what my son told me when I asked him which of the food-related gems of wisdom shared through the years had the most effect on him. Always seeking the positive, I take comfort from the fact that he isn’t emotionally scarred by my gentle suggestions around nutrition, and move on. May brings Mother’s Day, and it behooves us all to consider what we have learned from the women who brought us into the world. Polling family and friends reveals common themes in the universal litany of mothers fretting over food: Eat your vegetables! An apple a day keeps the doctor away! Don’t let your eyes be bigger than your stomach—you can always go back for seconds! Eat your citrus! Fish is brain food! Thirsty? Drink water! Breakfast is the most important meal of the day!

All obvious, all true, all absorbed through the osmosis of endless repetition, from generation to generation. We all know that a balanced meal includes lots of vegetables, that a piece of whole fruit makes a great snack, that we should be sensible about our portions and keep ourselves hydrated. Mother knows best: now, remember, don’t lick your knife, and (my daughter’s contribution to the Mum-nag list), “JUST EAT IT!”

Mediterranean-style Braised Chard
 
1 bunch chard leaves
1/4 cup olive oil
1/2 red pepper, cut thinly
2 green onions, cut into 1/2" pieces
1 Tbsp chopped fresh chives
1 Tbsp lemon juice
2 tsp crumbled feta cheese
black pepper
Heat oil in medium pan; add chard and toss over high heat 2 minutes or until leaves are well coated with oil. Remove chard from pan. Reduce heat to low. Add scallions, chive and juice to pan and cook covered for 30 seconds. Remove pan from heat. Combine chard and scallion mixture. Place on serving plate, sprinkle with feta cheese and pepper, serve hot or cold.

Banana-Orange Oatmeal

2 cups orange juice
1 banana, chopped
1 tsp grated orange rind (optional)
pinch salt
1 1/3 cups quick-cooking rolled oats
pinch grated nutmeg
In saucepan, bring juice, banana, rind and salt to boil. Gradually stir in oats. Cook for 1 minute, stirring; remove from heat. Stir in nutmeg; cover and let stand for 5 minutes before serving.

Baked Apple Oatmeal

4 cups milk
1/2 cup packed brown sugar
2 tsp butter
1/2 tsp salt
1/2 tsp cinnamon
2 cups old-fashioned oats
2 cups chopped, peeled apples
1 cup raisins
1 cup wheat germ
Preheat oven to 350˚F. In heavy saucepan over medium heat, stir together milk, brown sugar, butter, salt and cinnamon. Add remaining ingredients; mix gently until thoroughly combined. Grease a 2-litre baking pan: spoon oat mixture in. Cover: bake for 45 minutes (until liquid is absorbed).

Curried Cauliflower and Broccoli

4 Tbsp olive oil
1 onion, sliced
 1 Tbsp grated fresh ginger
2 cloves garlic, minced
1 Tbsp curry powder (or more to taste)
1 tsp ground cumin
salt to taste
2 cups cauliflower florets
2 cups broccoli florets
1 large potato, unpeeled and cubed
1/2 cup chicken stock (or water)
1 Tbsp chopped fresh parsley
In large skillet, heat 2 Tbsp oil. Cook onions, stirring often, until golden. Stir in ginger, garlic, curry powder and cumin. Cook over medium heat until fragrant (about 2 minutes). Stir in salt. Remove skillet from heat. In another skillet, heat remaining oil over medium heat. Add cauliflower, broccoli and potato: cook, stirring often, for about 5 minutes. Add stock. Cover; simmer over low heat until potatoes are tender (5-6 minutes). Remove cover; increase heat to high. Cook until most of the liquid is evaporated (about 2 minutes). Stir in onion mixture; heat through. Serve with rice.

Green Beans with Sautéed Mushrooms

3/4 pound green beans
1 Tbsp vegetable oil
1 clove garlic, minced
2 tsp chopped fresh basil
1/4 tsp crumbled rosemary
8 medium mushrooms, sliced
Steam beans 6-8 minutes (till tender-crisp). In skillet, melt oil: saute garlic, basil, rosemary and mushrooms for 3-4 minutes. Transfer beans to serving dish, pour mushrooms over, toss and serve.

Salmon Croquettes

1 can salmon, drained and flaked (can substitute leftover cooked salmon)
1 egg, lightly beaten
1/4 cup finely chopped celery
2 green onions, chopped
1 Tbsp chopped fresh dill weed
1/2 tsp salt
pepper, to taste
1/3 cup wheat germ
3 Tbsp olive oil
In medium bowl, mix salmon well with fork, thoroughly crushing any lumps. Add egg, celery, green onion, dill, salt and pepper. Using fingers, form into golf ball-sized balls. Roll in wheat germ to coat. Heat oil in large skillet over medium flame. Flatten balls slightly; fry for about 10 minutes (or until golden brown).

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.