My boy loves Jasmine Rice and I make it once a week with bits of Fish on top as I know he will happily eat a variety of Fish if it is placed over a bowl of Jasmine Rice. I also added two details to the experiment : (1.)- I used his green frog shaped bowl which I hoped would offset the negativity of green (2.)- I gave him a soup spoon to eat with so that as he scooped up his meal he would also hopefully not be able to avoid the little tiny piles of Bok Choy purée.
The first time I tried this he did eat it all and my goal at the offset was not so much for him to taste the Bok Choy but instead to get him comfortable with a bit of green in his Rice that did not challenge his enjoyment of the taste of his meal. As each week went by I would spoon in a bit more of the Bok Choy purée and then started alternating with tiny Broccoli florets ..we haven't gotten to the stage of him actually picking up a big sized chunk of Broccoli or Bok Choy but as I have slowly added more and more of the bits of green and have included some pieces just a little bigger he has eaten it comfortably. I can sense his limitations and boundaries and I can also sense them becoming wider which I am so grateful for.
The other day while we were enjoying Chinese takeout ...he also ate his Chicken Fried Rice and did not pick out any of the little bits of chopped up fresh Green Onion that he usually rejects ..so I am seeing progress in other areas too! Progress...
Seared Maple Citrus Scallops - For this Recipe I used frozen Scallops de-thawing them overnight on paper towel and then pat dry again just before sautéing - heat a cast iron -or- metal sauté pan to medium high and thinly coat with Olive Oil - place Scallops in pan and lift up once then place back down and let sear until golden - turn and sear the other side until light golden - place scallops on a plate to rest - pour a bit of Maple Syrup and a few squeezes of fresh lemon to taste, into sauté pan and using a wooden spoon scrape the lovely bits of leftover Scallop and simmer for just a minute then pour over Scallops and sprinkle with crunchy Salt
[please Note : beware of fresh Scallops from grocery store chains ..they will often inject them with water to help them preserve for a longer shelf life and these Scallops will not taste the same and will not sauté well and produce the lovely golden caramelization of an untreated Scallop - I have found good Scallops by asking my Fishmonger for the untreated sort]
Sautéed Mini Bok Choy - heat a pan to medium high - place 2 tablespoons of oil and a teaspoon of crushed garlic in a pile in the pan - let garlic cook until edge of the garlic pile just starts to get light golden - stir in mini Bok Choy - pour in one eight of a cup of water and cover pan tightly with lid - let Bok Choy steam for a minute and check doneness with a fork the center should still have a bit of a crunch - transfer to bowl and sprinkle with fine sea salt (Purée- place a few tablespoons chopped up sautéed Bok Choy in a small cup and a bit of water - purée with hand blender until smooth - adjust salt to taste)