Assignment 2: Serving Mac&Cheese (Part 3)

I set aside the mac&cheese. Two reasons: my son doesn't like hot food, but only warm food. And I had to finish preparing my main dish.

I cut the baguette into small slices and tossed the slices in hot olive oil. The vegetable-and-protein dish is the string beans, bell pepper and shrimps. As Asian people believe that good, tasty and healthy food should also look pleasing to the eyes, I was taught by my mother that I should always use a combination of different colored vegetables. So this dish is red, green and.. yellow (shrimp?)

Later in my adult life, as I read more about cooking and the balance of flavors and nutrition, I learnt that the combination of colors not only make the dish look more interesting, they make more nutritional sense as well. Mom, here is my tribute!

(I think I might have just burned the baguette a little!)

So here is what I served for my family of three:

Mac&cheese, string bean and shrimp dish, baguette, blue cheese and bean sprouts.

So everybody got a bowl of mac&cheese, and we ate it the veggie dish. We also had the baguette, golden brown, soaked with olive oil, with bean sprouts and blue cheese on top.

Apparently, my son's favorite was the mac&cheese, which he finished first.

Getting him to eat any type of vegetables is still a challenge, as I have to admit. During dinner, he said something that cracked us up: "I don't like green vegetables.. I like yellow food, like mac&cheese, and bananas."

Overall, it was a very healthy and fairly convenient dinner that took me about 30 minutes to prepare. We had grain, vegetable, seafood and diary products all included in one meal. That made me very happy.