I have been really busy the past week. But despite the busyness, I am still not succumbing much to outside food for my girls. Many times when I was drowned in my work, I was really tempted to just tell the girls “mummy ain’t cooking tonight, so let’s go out and eat”. But I know what goes into the food not prepared by ourselves– some ABC brand recycled oil (am not surprise that some eateries use oil meant for lighting up candles at the altar to cook), loads of salt and white sugar and MSG. Not to mention, the veggies and meat may not be washed thoroughly or worse still, totally not washed.
So, I sacrifice an hour each evening to dish out something easy and yummy for my girls.
Two nights ago, I made chicken chop with orange juice and rosemary, with raw alfalfa and brocolli sprouts, cherry tomatoes and stir fried pea sprouts with garlic as trimmings.
I dished up the chicken chop in under an hour. Then dashed off in my car to fetch Sherilyn back from the enrichment centre. While she ate dinner, I quickly swallowed mine too. Next, zoomed off to drop Sherilyn at the dance centre for hip hop dance class.
Yesterday, I cooked creamy spaghetti with fresh mushrooms, cauliflower, char siew (bbq meat) and Okinawa luncheon meat.
Okinawa luncheon meat which my MIL brought back from Japan…
So… how do you like my kind of dinner? In my many pigging out sessions with the foodie hubs, I scrutinized interesting dishes and then back home, I will try to reproduce them ala health freak mommy’s style. Not bad eh? This is what I call picking up culinary skills by osmosis! 😉
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