I have been McDougalling for 1 1/2 years now. It took my kids at least 6 months before they started liking anything I made. They have alot of favorites. Here are two. Also, I found renaming my food helped with the younger kids. My son (age 5) prefers chickpeas over garbonzo beans (same thing), my daughter (age 6) loves the Peanut Stew when I call it Elephant stew.
Creamy Curried Chickpeas
Start cooking your basmati rice before you start the sauce.
1 head cauliflower, chunks
4 cups vegetable broth
4 cloves garlic
2 T. tahini
2 T. Madras Curry
juice of 1 lemon
salt to taste
2 cans drained chickpeas
3-4 Tbls. Fresh Chopped Cilantro
cornstarch slurry (cornstarch and water)to consistency
Place cauliflower, broth, garlic, tahini, curry powder, and lemon juice into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it's completely tender, use a blender to puree the cauliflower to a smooth sauce. Put back on heat and add slurry until thick and saucy. Add chickpeas and cilantro.
serve over brown basmati rice
African Peanut-Potato Stew -This makes ALOT!
1 onion, chopped
1 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
2 teaspoon minced fresh garlic
4 teaspoons ground cumin
1 tsp. salt (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper(optional if you don't like it spicy)
1/2 teaspoon ground coriander
2 yams, peeled and cut into 1 1/2-inch chunks
4 14.5 ounce cans chopped tomatoes
4 14.5 ounce cans chickpeas, drained and rinsed
4 cups vegetable broth or water
1/2 cup natural peanut butter
*Cook over medium heat, onion, jalapenos, and 2 tbsp. water and cook about 8 minutes or until tender, stirring occasionally and adding water if needed. Stir in ginger, garlic, cumin, salt, cinnamon, crushed red pepper, and coriander, and cook 1 minute, stirring.
* Add tomatoes with their juice, sweet-potato chunks, chickpeas, broth, and peanut butter. Cook until veggies are tender.