chicken salad

Picky eaters of the world unite!

True confession: I was you. My pickiness was legendary among our relatives and my mother’s circle of friends. “Ruthie is so picky! She won’t eat pancakes or eggs or ham sandwiches!” My mother, ever intent on getting substantive food down my esophagus, would warn that she would reheat my breakfast at lunchtime if I didn’t finish the morning meal. I perfected the chew-then-spit-in-napkin move to the point it was undetectable even by my brother, who loved to watch me like a hawk. I was a pro.

Obviously, I haven’t been a picky eater for years. All of those “no thank-yous” of the past have become “yes, please” and “more, please!” Much to the detriment of my figure. Do you realize that your metabolism rate decreases 5% every year after the age of 35? How are we supposed to combat nature working against us?!!

But back to the subject at hand: individuals with narrowed taste preferences. There really is no formula to creating adventurous young eaters. In my parents’ house, we were berated to clean our plates because it was a crime to waste food. Conversely, when my children were young, without pressure, I constantly made a variety of foods so that they became accustomed to always eating something different. But the outcome was the same from my upbringing to my brood. We all love food and try almost anything and everything. We associate good meals with family, comfort and communicating. If there is a celebration to be had, it’s going to involve a great dinner.

So be patient with your picky eaters—they’ll come around eventually. And if they decide never to eat coconut, pickled herring or raw onions, cut them some slack. Take it from a reformed picky eater, some things are still worth avoiding!

Cowboy Pot Pie

Cowboy Pot Pie

SAVETHE DATE: Holiday sides, pies & gift tastings will be on November 3-4. You don’t want to miss the opportunity to try our line-up of yummy offerings for your Thanksgiving & Christmas tables as well as gourmet gifts to make your life so easy in December.

USA**USA**USA**

Here’s a menu to enjoy while you…

—watch amazing track athletes break world records.
—sit your children down to discuss their goals for the school year.
—plan your next empty nester trip.
—map out a strategy to find a new presidential candidate.
—savor this unusually cool weather that we are experiencing.

Take your pick!

The school year is rapidly approaching and I don’t know where the summer has disappeared to…I’m already feeling a little sad about my Horned Frog returning to Ft. Worth, but he reminds me that he’s been home for 3 entire months! It’s been a really nice season for us — a couple of trips, family visits and a reunion, some work, a little play — all of the things that make up a memorable summer and prepare us to head back to a busy autumn.

Check out the menu here.  Order online here. Please order by 10am the day prior to your pickup and be sure to provide your cell number. Pickup schedule at 9800 Preston Road is as follows:

Tuesday 2-4pm
Wednesday 12-5pm
Thursday 11-4pm
Friday 11-2pm

Have a great week and GO TEAM USA!

bgllclogo

But Mom! Eating more veggies is hard! Menu for June 8-12, 2015

I believe in healthy eating just as much as the next person, especially as I age. But let’s face it: if eating healthier means upping the quantity of vegetables in your diet, it takes some effort. Fresh vegetables have to be purchased, well, fresh. From the store or farmers market. Often. I remember that when I was growing up, my mother complained about making salads because she had to make them fresh each time. These days I have a little trick to combat that woe: I wash and spin a whole head of lettuce, torn and ready to go, then store it in my salad spinner in the fridge, taking out only what I need each evening. It lasts for a few days and alleviates the labor of washing and spinning the lettuce each night. As we add more vegetables to our diet, it’s also important to note that we should be getting as much nutrition out of them as possible in order to maximize the benefits of this diet change. (Not to mention justifying the extra work of keeping them in the house!) I came upon this great article at one of my favorite sites 10 Surprising Ways You Are Making Your Vegetables Less Nutritious and it has some great tips for preparation and storage as well as some interesting facts (canned tomatoes are more nutritious than fresh, say what?!).
Working more vegetables into my home menus has not been easy, since everyone has their favorites as well as those they despise. One easy recipe that everyone seems to enjoy is Garlic Sautéed Spinach. Try adding it to your rotation this week and maybe make one of your dinners meatless, like the entrée on this week’s Menu, Linguine with Green Olive Sauce and Zesty Breadcrumbs, as we all try to move toward healthier options.

Garlic Sautéed Spinach

Slice 1-2 garlic cloves and let sit 10 minutes. Heat 1 tablespoon olive oil in wide, deep skillet or dutch oven over medium heat and add garlic, sautéing until fragrant but not browned. Add 1 pound washed baby spinach leaves, or as much as you can fit into the pan and cover with a lid. After 2 minutes, stir, and add any remaining spinach you could not fit in the pan before. Cover pan again and cook for another minute. Stir, bringing wilted leaves to top. Cover and cook 1 minute more. Remove lid and add 1/2 tsp kosher salt, stirring well. Remove pan from heat. Optional: Add 1/2 tablespoon unsalted butter to pan before placing spinach in serving bowl. This helps cut any bitterness in the spinach.

It finally feels like Fall, I'm loving it! Menu for September 15-19, 2014

I am so excited for crisp mornings and sweater-filled nights! I love warm weather but I also crave having a hot meal without perspiring…
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and state which items you would like and what day you would like to pick up at the Preston Commons location. Please order by noon for pickup the following day.

New Pick up schedule:   Tuesday 4-6 pm, Wednesday 3:30-5:30, or Thursday4-6 pm, (Friday by appointment) at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.

Salad:  Chicken-Apricot – This is a main course salad and is very unusual- with roasted chicken breast, sherry-soaked apricots and a dijon/honey-mustard dressing. Serving suggestion: delicious on croissant or ciabatta rolls.   Makes 4 nice-sized sandwiches, $20. GF

Pot Pie: All of my pot pies are made with my flaky pie crust and the best ingredients. Homestyle Chicken is my tried and true standard – white chicken breast meat in a creamy gravy with green peas. $25/pie. Steak & Ale is a nod to the British pub favorite; I use Boddingtons Pub Ale for a deep, savory flavor. $30/pie

Quiche: Ham & Swiss – a creamy favorite for kids of all ages. $20/pie.

Entree: BBQ Chopped Beef with Sesame Rolls – this may be a sloppy sandwich, but it’s not a Sloppy Joe! Slow-braised chuck roast, tender fall-apart onion slices all in a tangy BBQ sauce. $35 serves 4, $40 serves 6. Rolls & pickles included.  This goes great with my Traditional Potato Salad, $15/quart.  GF without the rolls.

Dessert: Lemon Meringue Pie – tart and sweet with fluffy meringue on top. $25/pie (must be ordered in advance)

We are happy to create any of our pies and quiches with gluten-free products. Please note that we do not operate a fully gluten-free kitchen and some cross-contamination is possible.

 

Here's what's for dinner for June 9-13, 2014

Going a little light this week as summer is heating up.
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. Please order by NOON for pickup from 4-6 pm the following day.

Pick up is from 4-6 pm, Tuesday, Wednesday, or Thursday.

8115 Preston Rd, Suite 140 inside the Cafe Gourmet on the Go shop

Soup: Chicken Tortilla - I’ve received a lot of orders from Artizone customers the past 2 weeks for my mainstay soup so I’m reminding you that it is always available.  It’s traditional, full of veggies and I like to serve mine over chopped avocado with crispy tortilla strips (included) and Jack cheese sprinkled over the top. $15/quart  GF

Salad: Chicken-Cabbage salad – it’s not the Chinese chicken salad you’re familiar with – this version is crunchier with carrots, ramen and very light and spicy.  $15 serves 2-3

Quiche: Ham & Swiss - this is the quiche most of us grew up on. It’s simple and honest and creamy.  $20/pie serves 4-6**

Pot pie:  Homestyle Chicken ($25) or Beef Pot Roast ($30)**

Dessert: Fresh Fruit Tart - this pretty dessert has a cookie shortbread crust with a creamy filling and topped with fresh fruit. Best served the day of pick-up. $20/pie GF avail.

Cookie: Peanut Butter Chocolate Chip - who doesn’t love these cookies?! $10/12 large cookies GF

  • GF crust is available for the quiche or any of the pot pies. Additional charge applies.

Thanks for your orders and your referrals!