• 2 lbs steak cut into thin strips (can use wild meat ie. moose)
• 3 Tbsp oil

Sauce:

• 1/3 cup brown sugar (packed)
• 2 Tbsp Cornstarch
• 14oz pineapple chunks with juice (can use madarin oranges)
• 1/4 cup vinegar
• 1tbsp soy sauce

Brown meet strips in oil. Transfer into casserole dish.

Add sauce ingredients to frying pan and stir until boils and thickens.

Add to casserole dish

Bake 325 for 2 hours.

Can double or triple sauce.

This little recipe is the first ‘salad’ that can be introduced to a toddler.  The boston lettuce is soft enough.  The dressing introduces new flavours.

• 2 cups frozen peas
• 1/2 red or yellow pepper
• 1 head boston lettuce
• 2 tbsp vegetable oil
• 2 tsp dark sesame oil
• 1 tbsp soy sauce
• 1 tbsp finely grated fresh ginger
• 1 tsp white sugar
• sesame seeds (optional)

Boil peas in a saucepan of boiling water.
Mince red or yellow pepper into bite-size pieces or long skinny strips (whatever your child prefers for eat-pleasure/also age-dependent on chewing capabilities).  Separate lettuce leaves, then shred into fine lettuce strands or small chewable pieces.  Place lettuce, pepper in a large salad bowl.

In a small bowl, whisk oils with soy, ginger and sugar until dissolved.  When peas are done, drain and rinse under cold water then add to salad bowl.  Drizzle with dressing and toss just before serving.  Can add a sprinkle of sesame seeds.

Feel free to add other vegetables (keep in mind what child can chew) ie. celery, fennel, daikon, jicama, blanched carrots, etc.

I had to be away for the weekend leaving my two little ones home with Grandma.  I tried making the meals in advanced so that Grandma could concentrate of dealing with my high-energy all-consuming children!  This recipe is unbelievably easy.  I prepped this while feeding my family breakfast, then packed and was on the road an hour later!  It cooked all day for Grandma to just heat up left over risotto and serve.  Grandma and my 3year old and 18 month old raved about the ribs.  A must for every family…make, cook during day and serve.

I made extra risotto the night before so they just heated that up and served with the ribs.

• Approx 3 or so-pounds of spareribs.

I cut them into rib portions and place for a quick broil on the broiler rack in the oven (approx 10-15 mins).
Place the ribs into the slowcooker and pour the below mixture over the ribs:

• 2 cups beef or chicken broth
• 1/2 cup water
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons maple syrup
• 2 tablespoons BBQ sauce (or ketchup)
• 1/2 teaspoon dry mustard
• pepper/salt
• diced onions or dehydrated onions

Cover slow cooker and cook on low for 8-10 hours.  I have made this in a crockpot slow cooked in oven at 275 degrees.

Super with rice, egg noodles, risotto, mash potatoes, pack the leftovers for a picnic, serve to a large group just double or triple recipe…easy and delicious!