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15 October 2009

Buttered Corn & Carrots

Dear Me,

My little boy is such a picky eater. At his tender age of two, he still prefers eating bread, biscuits, cookies instead of rice and meat. He does eat (but sometimes don't want to) veggies but only potatoes, carrots and squash. It is quite hard to nourish him when it is always a struggle during feeding time. All I can do is make sure that he drinks more milk than the usual when he doesn't take anything at all.

I feel like a bad mother when a day goes by and he doesn't eat anything that I offer him.

Sometimes, dining outside makes you discover things that can help you with a certain dilemma.

One weekend, we decided to have a family lunch-out at
Kenny Rogers'. Aside from the honey bourbon baby back ribs I love so dearly, I am also a great fan of their tasty side dishes such as the coleslaw, potato salad and corn & carrots.



Miguel never liked to munch on what we had but he got pretty hyped up when we gave him corn & carrots. It was probably the bright colors of yellow and orange that lured him to have more. It might also be how this side dish appealed to his palate. He finished half of the serving and it sort of gave me the idea to try to fix something like it at home. I have no idea how it was done but I tried to figure it out based on how I tasted it.


Ingredients:
    2 medium-sized carrots, peeled & cubed
    1 can corn kernel, drained
    1 tbsp butter
    pinch of salt and freshly-ground pepper

Directions:
  1. Melt butter in a frying pan.
  2. Saute the carrots over low fire for two minutes.
  3. Add the well-drained corn until a little tender.
  4. Season with salt and pepper to taste.
I think adding a quarter of a cup of cream will make the serving yummier. :)

1 comment:

  1. that looks yummy fran! i might try that for Thea. :) sana magustuhan din.

    ReplyDelete

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