New Traditions in Mom Food

Rick Bayless posted a recipe contest on Twitter this week: a recipe from his new book distilled to 140 characters, like so: “Sear 1.25# bnls chix brst; cool, cube. Brn 1 onion,add 3 grlc,2 poblanos (rstd,pld,slcd),6 oz chard,1c broth,1c crema.Boil2 thickn.Add chix”

Anyway, this was the result, and it was pronounced “Effin’ awesome!” by the teenager. She requests that I make it “Lots more. Can we have it tomorrow?”

chicken poblano
Creamy chicken and spinach with roasted poblanos and caramelized onions

I used spinach in place of chard, which I hate, and used whipping cream instead of crema, which my store didn’t carry. It was quite good, and I’m not a fan of chicken or green chiles.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

20 thoughts on “New Traditions in Mom Food”

  1. Always a good sign when a teen wants more of something :)

    Happy SITS Saturday Sharefest–I’m glad I stopped by, today!

    1. Yeah, it’s fun. Of course, my mom’s recipes will mostly be easy that way: Toss roast in oven at 350. 20 minutes per pound. Done. :-)

  2. That looks and sound totally yummy! I’m mostly vegetarian (yeah, mostly) – not all entirely by choice – but do indulge in the occasional bit of meat. Your dish looks like something I’d go for. Thanks for sharing.

    SITS visiting today. Peace. ;)

  3. Thanks, everyone! I’ll add your blogs to my feed.

    Yes, Evelyn, it sounds like a fun concept. My mom’s cooking would probably work: “Throw a roast in the oven at 350 degrees for twenty minutes a pound.” :-)

    Michelle: My veg stuff is more at my regular cooking blog:

  4. I don’t follow recipes, but I use them as ‘guides’. I start with the basic idea and adapt for my children’s taste ( actually the lack thereof). Some like spicey, some think black pepper is too hot. Some like tomatoes and peppers, some will not eat anything that has’chunks’ in it.
    What’s a mom to do? Eat the good food and let the kids eat the plain old regualr stuff like hot dogs, hard boiled eggs and baked beans- the plain ones with NO CHUNKS!
    I try, but they don’t. Oh well…

  5. Hi, Dawn,

    When my kids were little, I didn’t make two separate meals. I just offered three or four things per meal, and they could choose which things they wanted. I had one picky eater and one non-picky one, so sometimes the picky one would just take the green peppers out of the salad, or just the rice, but it worked out okay, and once in a while, he would try something because everyone else was eating it.

    My mom forced us to try everything; I think that’s a bad approach. I think that offering kids plenty of wholesome foods and letting them choose what they eat is a much better, more humane, drama-free way to go about things.

  6. I like brief directions but had never heard of twitter recipes- so cool!
    Looked yummy too.

    First time here from SITS #31DBBB :-)

    1. In English, it’s “Sear 1.25 pounds boneless chicken breast; cool and cube. Brown 1 (sliced) onion. Add 3 cloves (minced) garlic, 2 roasted/peeled/sliced poblanos, 6 ounces chard, 1 cup broth, 1 cup Mexican crema. Boil to thicken and add chicken.”

      There’s a much more detailed version. I’ll post the link in a moment. (I’m on the iPad and sometimes if I navigate away to look something up, it eats my comment.)

  7. That sounds delicious! Thanks for visiting my blogoir last week on my SITS day. I appreciated your nice comment.

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