Finally, something they love

It has been almost two months since I have posted to this blog. The silence has not been for a lack of cooking. More a lack of appetite. The girls have both become supremely picky! I am not, nor as far as I can recall, have I ever been picky. So I honestly don't get it. How can they go from loving all kinds of food - Indian, Thai, spicy, etc. - to only macaroni and cheese and peanut butter and jelly (with crusts removed and only if cut into the preferred shape of the day!)? Yes, I am exaggerating a bit - they still eat raw or steamed plain tofu by the pound, and plain pasta with butter is a popular choice, but these aren't real great blog fodder. So, when I threw together a zucchini soup for them this past weekend (and a risotto and stuffed pepper for VeggieMommy and Not So VeggieDaddy) and they both LOVED it, I knew I needed to come back to this blog - if for no other reason than to record the recipe for future reference, although it will likely be months before they love it again:)



Creamy Zucchini Soup

Ingredients:
• 1 leek, sliced
• 1 ½ T olive oil
• ¾ cup carrots, coarsely chopped (I use baby carrots and just slice)
• 1 ½ t garlic
• 2 t parsley
• Salt and pepper to taste
• 1 large zucchini, cut into ½ inch cubes
• 2 cups vegetable broth
• ¼ cup cream

1. Sauté the leeks in the olive oil over medium heat for about 2 minutes.
2. Add the carrots, garlic, parsley and salt and pepper and let cook for another 5 minutes or so, stirring occasionally until leeks just begin to brown.
3. Stir in the zucchini and continue cooking for about 5 minutes, but don’t let the zucchini start to brown.
4. Add enough broth just to cover the vegetables. After the mixture comes to a gentle boil, turn down to a simmer and cover.
5. Stir occasionally and continue simmering about 30 minutes, or until the carrots are softened.
6. Puree in a food processor.
7. Return to pot and stir in the cream. This step can be skipped if you want to keep it vegan or lower in fat, but most little ones can use the extra calories! Ladle into bowls and serve it up.

This soup is good enough to serve the whole family (although you may need to make in a greater quantity), but we had planned a risotto (which the girls would normally enjoy) for dinner, and only made the soup when our 4 year old started groaning loudly that she DOES NOT like risotto. So, briefly, here’s a yummy risotto and stuffed pepper for less picky VeggieKids.

Stuffed Pepper
• 1 cup reconstituted Textured Vegetable Protein (“TVP” is available at most grocery stores. The dried granules come in a bag. Follow the directions on the bag – just add boiling water. It makes a great meat-like substitute – I love using it for sloppy joe’s.)
• 1/3 cup goat cheese
• 1 garlic clove, diced
• 1 red bell pepper
• 1 cup red pepper sauce*

1. Mix the TVP, goat cheese and garlic clove in a small bowl.
2. Carefully cut around the stem of the bell pepper and remove the seeds and fleshy parts from the inside. Place the pepper in a small baking dish.
3. Pack the TVP mixture tightly into the bell pepper. Replace the cap. Drizzle with olive oil.
4. Bake at 350º for 30 minutes.
5. With the risotto, one-half pepper per person is sufficient. Carefully slice in half and drizzle with sauce.

*You can either use store-bought sauce or make your own. To make your own, puree two roasted red bell peppers (Either roast one pepper in the oven or use a jar of roasted bell peppers packed in olive oil) with some olive oil, garlic, oregano, basil and parsley. Add cream or some milk if you like it creamy, or red pepper flakes if you like it spicy.

Zucchini Pesto Risotto

• 2 T butter
• 2 shallots, diced
• 2 cloves garlic, diced
• 1 cup + 2 T risotto
• 2 T pesto
• 1 large zucchini, cut in ½ inch cubes
• 2 cups vegetable broth + 1 cup water
• 1 T lemon juice
• 1/4 cup parmesan cheese

1. I use my awesome-can’t live without- rice cooker for this but you can also make it on the stove although I make no guarantees (not that I ever do).
2. Set the rice cooker to regular and melt the butter.
3. Add the shallots and garlic and cook until shallots begin to soften.
4. Add the risotto and stir to coat. Cook until white spot begins to show on the risotto grains.
5. Stir in the pesto and zucchini. Add the broth and water.
6. Cook for 20-25 minutes, until most of the broth and water is absorbed, but risotto should not be mushy.
7. Add lemon juice and parmesan cheese, and serve.