In addition, with a family of six, I make a policy not to make six different meals. I firmly believe in not adapting the concept of an entire meal to one demanding child. Once you start that, it's all downhill. This is how generations of finicky adults are enabled. I do, however, sometimes make meals where different people can choose different toppings to the main dish. As much as I don't like to make special orders as a short order cook, I do realize that individuals have preferences for different flavor profiles.
Rice bowls are one of my favorite examples of this style of meal. I fill the rice cooker with good jasmine, basmati, or sushi rice, (have also used quinoa) and then proceed to prepare the toppings. Sometimes with a mexican bent; other times with an asian flare. This time around I was going for fall accents. Everyone gets the base of rice, then they can construct their own delicious bowl, with the intention that the adults get it all.
- diced fresh pumpkin. tossed with spanish olive oil, kosher salt, and penzey's chili powder. roasted at 400 degrees for 20 minutes until brown.
- fresh baby spinach.
- cabot's white cheddar. grated.
- fresh avacado. diced. tossed with lime juice to prevent browning.
- goya black beans. rinsed.
- baby leeks (could also use scallions or shallots). chopped, then sauteed in brown butter until crispy.
- drizzled chili oil. (heat 1 cup e.v. olive oil to a boil. shut off heat. add 2 tbsp red pepper flakes. let sit. use for this recipe and save the remainder for the next rice bowl night.)
One note: Despite how awesome this vegetarian meal was, I will NEVER NEVER give up bacon or prosciutto. EVER.