Half of us are mostly grain free. Two of those are also avoiding phenols. Another is mildly allergic to eggs. Add normal kid pickiness and changing tastes, and cooking a main meal for everyone…impossible. Keeping up with our life while cooking for everyone…also impossible. Food is one of those battles I have chosen not to fight. We have 3 basic rules.
- Include a protein when you eat a meal.
- Eat a veggie (at least one green) at lunch and dinner.
- No skipping meals.
Do I cook? Kind of. I basically cook large quanitites of meat periodically and stock the fridge with staples such as bread and pasta (for my non-primals), veggies, fruits, and a variety of dairy products. Everyone (except our 7-year-old) pretty much fends for themselves. Every once in a while, I have a little time and I get creative and make something at least a subset of the kids can eat. I usually cater toward my kids with limiting diets for obvious reasons. 
Through BlogHer, I recently discovered that with the help of The Wisest Kid in the Whole World™, Campbell’s soup is offering a collection of delicisous, kid-friendly recipes. For more than 144 years, Campbell Soup Company has been making it easier to make meals fun and delicious. When I came across their recipe for latkes with sour cream dipping sauce, I knew I had to try it. We tweaked it a little to not use flour. 
What You’ll Need 6 cups of shredded russet potatoes (about 4 potatoes) 1 sweet onion chopped, separated 1 egg 1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup 1/4 cup grated parmesan cheese Frying oil of choice 1 cup sour cream 
How to Make It
- Stir the potatoes, 1/2 cup of onions, egg, and 1/2 cup of soup in a bowl.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. For each latke, drop 2 TBSP of the potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon. Cook the latkes, as many as will fit in the pan at a time, until well browned on both sides. Drain the latkes on paper towels.
- For the dip, stir sour cream and remaining soup and onions in a small bowl.
Verdict? These were finger lickin’ good. 