Food Magic

Ever notice that there will always be certain foods that no matter how hard you try, you just can't get your child to eat? And why is it always the foods that are the best for them? It is never a big chocolate chip cookie, it is always fish, broccoli or spinach.

One of the proudest moments I ever had, was when Millie turned down a cookie for her champagne grapes instead. I always wonder why that was? I have never denied her a cookie, but I guess it is true what they say. If you start healthy, you will stay healthy.

Having said that, it has always been a struggle to have her eat fish and leafy greens. So, I have devised a way to get these foods into her diet, while performing a little food magic.

Here is a recipe for my black eyed pea, mango salmon balls. While this recipe does have a bit of prep work involved, it will yield quite a bit that can freeze for up to six months. It is an easy meal to pull out in the middle of the week, heat up and serve. It is a hit in our house with everyone. Safe enough for toddlers one year and older and is complex enough for the adults in your home to enjoy.

Cheers!

Black Eyed Pea, Salmon and Mango Balls:

Peas:
Tip: If you buy the peas raw and in bulk, you will save your self a lot of money AND there is no sodium like the canned peas. 

• One cup or one can of black eyed peas
• Drain canned peas and rinse to get rid of some of the sodium content. 
• Soak raw peas over night, drain and then put to boil for for 10 minutes.
• Put to the side to let cool

Mango:

• Peal
• Cut into small cubes
• Put to side with peas

Salmon:

• Two salmon fillets (fatty) 
• Cover each patty individually with tinfoil and put into oven for 20 minutes at 350 F
• When salmon is done, let cool for about five minutes. 

Get a big bowl to combine salmon, black eyed peas and mango. If you do not have a masher, you can use a large fork or even a food processor. But I really do recommend the masher. Best texture. Make sure you flake the salmon off the skin in order to combine properly. 

When all the ingredients have been mashed together, place into storage bag and put into the refrigerator for up to one hour. Take out after time has elapsed and then place back into bowl. 

• Add one egg 
• One cup bread crumbs
• Salt, pepper and oregano to taste

Start forming balls or patties about one inch thick. Place into hot skillet with olive or grape seed oil and cook through for about five minutes on each side. Place onto plate with paper towel to drain excess oil, let cool and serve. 

For balls not used, place into freezer bags, mark date and store for up to six months. Like I said, there is a wee bit of prep here, but your kids, family heck even your friends will be so impressed! And you have saved money, sodium and nitrate content and you have successfully been able to get all that good salmon into a dish your kids will love. Serve with dill sauce and lemon and baby you got yourself one heck of a midweek dinner!