The Family Dinner Project

[:en]Togetherness and Taco Fridays[:]

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by

Allissa
in

[:en]Over the past few months, The Family Dinner Project has held community dinners at the Ford School in Lynn, Massachusetts. The events are designed to bring together families from the school community who all want to make their dinners easier, more fun and more meaningful. At the community dinners, the families exchange cooking and conversation ideas in a fun, collaborative atmosphere.

Jennifer de los Santos, a local mother and community member, has attended several of The Family Dinner Project’s events with her family. We chatted about Jennifer’s experience at the community dinners and learned more about what dinner is like in the Santos home.

Does your whole family come to The Family Dinner Project’s events?
We do! I have five daughters and a son, and we all walk over. Although my husband has to work late sometimes, he also stops by.

What’s been your favorite community dinner?
Last time, we made pizza with vegetables, like peppers and broccoli. It was delicious.

We’ve loved the meals so far. Everyone is so nice, and it gives us a chance to be together as a family.

Have the community dinners been helpful for planning meals at home?
Oh, yes. The organizers gave out newspaper and magazine clips with lots of healthy tips on them.

What are dinners like at your house?
Everybody eats together, which is nice. The kids are pretty hungry after school, so we have dinner as soon as we can. The first thing I usually hear when they come home is, “Mommy, what did you cook today?”

Does your family have any special meals?
Taco Friday! My kids love Taco Friday. When I cook that, they just go insane.

They are obsessed with sour cream, too, so we have to have that on the table. Since it’s not very healthy, I try to sneak some vegetables in their meals.

What do you talk about during dinner?
Mostly, we talk about the kids did during their day. They always ask me how my day was, and I say, “Busy!”

What were your meals like growing up? Did you eat with your family?
I lived in the Dominican as a child, and I ate meals with my mother and stepfather. My mom usually cooked dinner. However, since she worked four hours away, sometimes I cooked, instead.

Do you have any favorite dishes from your childhood?
Yes! Rice and beans. My mother taught me how to make that, and I still make it today. She made it tastier, but I make it healthier!

Do your kids help in the kitchen?
Not on weeknights — they mostly just come when I call them. But on weekends, we make meals together. For instance, the other day, we made turkey meatballs, which are healthier than beef. The kids had a lot of fun forming the meatballs!

Why is family dinner important to you?
I want my kids to spend quality time with their family. We hardly get to see each other, because from 7:45 in the morning to 4:30 in the afternoon, they are out of the house. Then, when they come home, it’s very rushed, with homework and baths. Dinner is the only time we have to talk and have fun!

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Comments

2 responses to “[:en]Togetherness and Taco Fridays[:]”

  1. Sebastian Avatar
    Sebastian

    Soups, Chili, Stews, Casseroles typically all fezere pretty well. I always make double chili and lasagna and keep on hand in the fezerer. Here are a couple that are especially good. Real Texas Chili ( A Bowl of Red)4 ancho chili peppers (dried poblanos)6 cups water1 tablespoon sweet paprika (optional)2 tablespoons vegetable oil2 pounds stew beef, cut into 1-inch cubes6 cloves garlic, minced2 teaspoons cayenne pepper2 teaspoons cumin2 teaspoons oregano1 teaspoon salt1-1/2 tablespoons masa harina or finely ground cornmeal2 teaspoons Louisiana-style hot pepper sauce (optional) 1. Pick the reddest chili peppers you can find (some anchos can be greenish red). Under running water, stem and seed the peppers. Put them in a medium saucepan with the water and bring to a boil over medium-high heat. Reduce to a high simmer and cook until very soft, about 30 minutes. Reserving the cooking water, drain the chilies. 2. In a mini food processor, puree the chilies with 1/4 cup of the cooking water. If the chilies you used were not very red, add the paprika to boost the red color. 3. In a 4-quart Dutch oven (do not use a larger pan or the chili will be watery), preferably cast-iron, heat the oil until shimmering. Add the beef and sear, about 3 minutes. Add the chili puree and enough of the chili-cooking water to come 2 inches above the beef. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes. 4. Stir in the garlic, cayenne, cumin, oregano and salt. Return to a boil, reduce to a simmer and cook, covered, for 45 minutes. 5. In a small bowl, blend the masa harina with just enough water to make it pourable. Stir the masa mixture into the pot, return to a simmer and cook, uncovered, until the meat is completely tender, about 30 minutes. Stir occasionally and add a little bit of water if it seems in danger of sticking. 6. Taste for seasoning and adjust to taste. Add the hot pepper sauce (if using). Brunswick Stew2 tablespoons vegetable oil3 pounds bone-in chicken thighs, skinned and trimmed of excess1 large sweet onion (about 3/4 pound), coarsely chopped1 pound all-purpose potatoes, cut into 1/2-inch cubes2 teaspoons salt1/2 teaspoon pepper1/2 teaspoon thyme1 bay leaf1 to 1-1/2 cups chicken broth2 cups frozen baby lima beans, thawed2 cups frozen corn kernels, thawed1 tablespoon sugar1 chicken bouillon cube (optional)1 can (14.5 ounces) diced tomatoes 1. In a large (4-to-6-quart) slow cooker, combine the oil and chicken thighs, arranging the chicken in a single layer around the walls so they’ll heat faster. Add the onion and potatoes. Sprinkle with the salt, pepper and thyme, and mix lightly without dislodging the chicken. Add the bay leaf, cover and cook on high for 1 hour. 2. Mix in 1 cup of the chicken broth, the lima beans, corn, sugar and bouillon cube (if using). Cover and cook on low for 4 hours. 3. Mix in the tomatoes. Add the final 1/2 cup of the broth if the mixture seems thick (it should be a little thinner than chili). Cover and cook on low for 2 hours or until the chicken is fall-from-the-bones tender and the flavors are well blended. Discard the bay leaf.

  2. Jennifer Avatar
    Jennifer

    Omg thank you guys sooo much for everything … I love it .. Thanks alott we love you guys 🙂

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