Wow, you guys are after my own heart! It turns out you have an interest in food like I do. After last weeks launch of Recipe of the Week - I recieved an email:
"Hey that recipe sounds great, I am going to try it. Do you have any good recipes, tips or tricks to getting your kids to eat veggies? My boys ate them forever but they have both entered a stage where they would rather die then eat one. "
My reply was this:
I just tried one tonight that was flippin delicious! I made "hamburgers" but I used ground turkey, grated up some zucchini and some onion, threw in some glugs of Worcestershire sauce and garlic powder and Lowry's seasoning salt. Grilled those bad boys and then I sprayed olive oil Pam spray on some whole wheat buns and sprinkled them with garlic salt and broiled them toasty brown. Served them with pickles, tomatoes and lettuce and some sharp cheddar cheese slices. And also a side of steamed brocoli because Max just reported to his teacher that it was his favorite vegetable. So NANNY NANNY! ;) That burger was so good and I just did it on the fly. I hope I can recreate it. The kids ate it all! And Ricardo, who never makes such grandeur remarks said, "I think this is the best burger I've ever had. EVER."
I planned on this other tip but didn't get around to it for these burgers. We'll do it sometime this week though. I'm thinking I should pace my greatness and all. Try this one for vegetable picky kids: Slice up one or two sweet potatoes like fries and throw em on a cookie sheet with some olive oil pam spray and sprinkle them with a little bit of cinnamon. Before the kids figure out if it's a veggie or dessert, they've eaten them all.
So, I hope that works for your question.
Ultimately, I have a pretty good reputation (Good for me, atleast. The kids might differ in opinion.) around here about what my kids eat. My kids eat what I put in front of them, y'all. I've actually sent them to bed for complaining about the food I make. Try it just once. They'll eat what you put in front of them. It's never too late to convert and force your kids to eat veggies. I'm not much of a proponent of sneaking in veggies all the time. That burger recipe was bonus veggieness. I want them to know what they should eat. If the kids come in while we're cooking and dramatize this amazing scene about how crazy hungry they are, we put a bowl of baby carrots and broccoli out. If they're as hungry as they say they are, they eat it. If not, that's one vegetable serving down on the table for dinner. One to go.
Still, if you really want to send your kids into vegetable consumption bliss - here's a recipe from Rachael Ray's show. I'm trying to remember how I deviate from this recipe, but really, she's nailed this one. This recipe is why this woman is so great and why she has her own show. I'd have never thought of Ratatouille for yumminess. However, she purrees it. BRILLIANT! This recipe is good hot or cold. It's a great leftover lunch gig.
Grilled Ratatouille Soup with Breaded Ravioli
Ingredients
1 head garlic
EVOO - Extra Virgin Olive Oil, for drizzling, plus 1/4 cup
1 stem fresh rosemary, finely chopped
Salt and pepper
1 medium zucchini, cut into 1/2-inch planks
1 medium red onion, cut into 1/2-inch thick slices
1 medium eggplant, cut into planks or rounds 1/2-inch thick
4 roasted red peppers, drained
1 28-ounce can diced or whole fire-roasted tomatoes
2 cups chicken or vegetable stock
Olive oil or vegetable oil, for frying
1 pound fresh ravioli or defrosted frozen ravioli
2 large eggs
1 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano cheese, a couple handfuls
1/4 cup flat-leaf parsley, a handful, finely chopped
Yields: 4 servings
Preparation
Preheat oven to 425?F.
Cut the head of garlic to expose all of the cloves. Drizzle the EVOO over the cut end to coat the cloves. Press the cut garlic into the rosemary, coating the ends of the cloves completely. Season with salt and pepper, and wrap garlic head in foil. Roast 45 minutes then let cool.
Mash cooled roasted garlic into a paste, combining it with the rosemary.
Heat a grill pan over medium-high to high heat. Pour about 1/4 cup EVOO into a dish. Using a pastry brush, brush vegetables with EVOO and season with salt and pepper. Grill in batches until zucchini, onion and eggplant are cooked and tender, 3-4 minutes on each side per batch. Coarsely chop grilled vegetables and roasted red peppers.
In a food processor in 2 batches, purée the roasted garlic, grilled vegetables, roasted red pepper and canned fire-roasted tomatoes and stock. Transfer puréed vegetables to a soup pot. Heat soup over medium heat, then reduce heat to simmer. Season with salt and pepper to taste.
Heat about 3 cups of frying oil in a medium-size high-sided skillet over medium heat. Set up a cooling rack placed over paper towels or a kitchen towel near the stovetop.
Arrange 3 dishes: flour, eggs beaten with a splash of water and breadcrumbs mixed with cheese and parsley. Coat ravioli in flour, egg then breadcrumbs. Fry in batches, 2 minutes on each side until golden brown. Transfer to the rack as they finish cooking.
Serve soup in shallow bowls with a few fried ravioli on top.
That's the Rach's Recipe. I remember now what I changed... I don't fry up ravioli. God Bless You Rachael Ray, and also, why would you dumb down this wholesome goodness with fried cheese housed in pasta? I get whole wheat tortellini, cook it up as directed by the back of the box and I toss it into the Ratatouille just before serving. That takes a lot of tedious steps out of the process too. Don't get me wrong, I've tried the fried ravioli in this soup before. But I'm also trying to work off the same 5 pounds from last year. So, we go with an easier and slightly healthier alternative. While making this dish I secretly dream of cooking for her highness, Rachael Ray, right here in my kitchen one day. And when I do, I'll ask her about the fried ravioli choice and get back to you on her answer.
I serve grated cheese with this. Just use whatever cheese you have - usually Parmigiano-Regianno, but sometimes we're out so I use Romano or Parmesan. Just a sprinkle. Usually I sprinkle it over the soup because if I serve it on the table, Lucy likes to make cheese soup.
Also, we're not huge fans of rosemary here. So, we just use some dried oregano or an Italian spice blend. Works just fine.
I'm interested to see if you try it, do your kids like it? Max and Lucy like it, but they really want a 1:1 soup:tortellini bite. Once they run out of tortellini, they want to quit. I tell them there's no quitters here. And they eat the rest. I could throw this back with no pasta, easy. If your kids eat tomato soup, I think they'll like this. And it's tons of crazy veggies!
Please let me know if you try it and what you think!
That's how I roll.
Song of the day: That's Not My Name by The Ting Tings



