WHAT MY KIDS EAT IN A DAY | DAY 43

BREAKFAST: PANCAKE STRAWBERRY SHORTCAKES
Buttermilk Pancakes
https://img1.wsimg.com/blobby/go/7acc...

Whipped Cream
2 cups COLD heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

-add all the ingredients into a bowl and whisk with a hand mixer (or a stand mixer) for about 3 minutes. Refrigerate until ready to use.

To assemble:
Into a cup, add a pancake that will fit the cup, top with whipped cream, starberry slices, more whip crean and repeat the process until you reach the top.


SMOOTHIES: into a blender, add 1/2 cup water, handful of kale and 1 mandarin orange. Blend until smooth. Then add 1/2 apple, 1 frozen banana and 1/2 cup frozen pineapple. Blend again until smooth. Serve.

LUNCH: INDONESIAN NASI GORENG WITH SHRIMP
Shrimp
1 lb shrimp, peeled and deveined
1 teaspoon salt
White pepper to taste
1 tablespoon of kecap manis (Indonesian Sweet Soy Sauce, available in Asian market or Amazon)
-Combine all the ingredients into a bowl and set aside for 15 minutes

Nasi Goreng
2 shallots
4 garlic cloves
2 tablespoons oil
1-2 teaspoons shrimp paste, optional
4 cups cold white rice
1-2 tablespoons kecap manis, to taste
1 tablespoon soy sauce, to taste
White pepper, to taste
Green onion, sliced thinly for garnish
Eggs, cook per your preference

Into a food processor, combine the shallot and garlic, you can also mash it in a mortar and pestle. Alternatively, you can also mince them very finely. Add some 1 tablespoon of oil into a pan and cook the shrimp for about 3-4 minutes on each side, remove from pan and set aside. Add another tablespoon of oil and cook the shallot and garlic for about 2-3 minutes, being careful not to burn the garlic. Add the shrimp paste, if using. Cook for another minute or so, next add the rice combine well. Add the kecap manis, soy sauce and white pepper. Cook until the rice is heated through. Taste for seasonings and garnish with green onion. Serve with the shrimp. Top with a fried egg, tomato wedges and cucumber slices, optional


DINNER: TACO STUFFED SHELLS WITH ENCHILADA SAUCE
Jumbo shells, cooked per directions (the mixture is enough for 15 jumbo shells)
2 lbs ground beef
1/2 onion, diced
6-8 cloves garlic, minced
Seasonings - 2 teaspoons each: salt, garlic powder, onion powder.
1 teaspoon each: cumin, smoked paprika, chili powder, dried oregano and black pepper
1 (10 oz) can of red enchilada sauce, more if you like it saucy
2 tablespoons tomato paste
10-12 oz Mexican blend cheese (or any melting cheese of choice)
Cilantro, for garnish

Preheat oven to 400F

Cook jumbo shells per directions and set aside.
Into a large pan, add the ground beef and cook for about 7 minutes until browned. Discard the excess grease. Add the onion and garlic and cook for about 5 minutes. Add your seasonings and tomato paste. Cook for another minute, then add the enchilada sauce. Cover the bottom of an oven-safe dish with a little bit of the meat mixture. Next, add 2-3 tablespoons of the meat mixture into each of the shells. This mixture is enough for about 15 shells. Top with cheese and bake in the oven until the cheese has melted, about 10 minutes. Garnish with cilantro.

DESSERT: BANANA FOSTER WITH VANILLA ICE CREAM
3 bananas, cut in half lengthwise
4 tablespoons butter
1/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
Vanilla ice cream of your choice

Into a pan, melt the butter and add the brown sugar, maple syrup and cinnamon. Cook on low heat until the sugar has melted. Add the banana slices and spoon the sauce over them. After 3 minutes, flip and cook for another 2-3 minutes. Remove the banana slices into serving bowls. Remove the pan from heat and add vanilla extract, give it a good mix. Add ice cream into the serving bowls and drizzle with the sauce.

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