We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.
My son requested for his favorite Lunchables today to school. I was supposed to make Tuna-melt sandwich for him, but he opted for his favorite. So I gave in, since it's been a week since he had his last. He brought in peach slices and juice pouch with him.
I say brown-bagging for my picky eater is a real challenge. But I'm not giving up coz it's my only way to make him eat healthier foods to school. I'm still in search though for a variety of kiddie lunch ideas that would be appealing for him. So if you have ideas to suggest, please help me out by leaving a comment on this page. I would highly appreciate it. See you tomorrow :o)
|1.||Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.|
|2.||In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.|
|3.||Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.|
Pan-Fried Spicy Pork-chops