Maybe I was just excited to get my first post, Baked Polenta Pie with Roasted Vegetables, published on my new computer or maybe some of your comments sparked more of my thinking on the subject…either way, I have more to say!
First, if your kids don’t like broccoli, mushrooms, and/or bell peppers, try green beans, corn, and/or carrots instead! Most of my recipes can be adapted to individual and family tastes and preferences. And as a dietitian mom, I try to be flexible and accommodate food likes/dislikes but also encourage new tastes at home.
Also, balsamic glaze is one of my favorite ingredients. It is the product of a balsamic vinegar reduction and the outcome has a rich, smooth, slightly sweet taste. Balsamic glaze provides lots of flavor without fat or excess calories. It is a great accent to many dishes: splashed on salads, veggie pizza, bruschetta, roasted or grilled veggies…the options are endless. Balsamic glaze can be purchased in a specialty food store or can be easily made in your own kitchen. Here’s how:
Balsamic Glaze (makes 1/2 cup): Start with 2 cups balsamic vinegar. Pour into a saucepan and simmer for 20 to 30 minutes. The reduction is complete when it is thick and coats a spoon (and has the consistency of chocolate syrup). Some people use up to 1/2 cup of brown sugar during the reduction for a sweeter finish. This end product is best suited for dessert toppings on ice cream or grilled fruit or fruit crumbles. But for the purposes I described above, no added sugar is necessary. The reduction can be stored in a covered container in the refrigerator for several weeks. ENJOY!!