Following on from last week’s post, I definitely tried to keep the kids and food debate general but as I wrote I realised that I was actually rounding on the subject of kids and veg. That 5-a-day advice haunts me relentlessly and I can’t blog for much longer without addressing the issue head on.
I’m with everyone else who becomes more than a little frustrated with the food writers who claim that as long as the food looks appetizing and that you start as you mean to go on then there is no reason why your kids won’t enjoy vegetables. Yeah right! Perseverance, patience and pleading is more likely and so it has been with us.
I don’t share Annabel Karmel’s world view.
Nigella on the other hand does really talk some sense and not just on this subject. She, like me, believes in cooking vegetables hidden in cakes, casseroles and the like, suggests that if you are really going to be bold about it (and deal with the issue head on) serve fruit and veg up in pure form as part of the habilitation process and (rather randomly) the kid’s homework is far more troublesome than your own ever was! (It’s that last remark which totally won me over to her way of thinking.)
Marrying kids and vegetables is a long hard road with many pitched battles along the way; I keep adding cucumber to Child 1’s ham sandwiches and he keeps taking it out and leaving it in the box to taunt me. He is clearly defiant on this point as he doesn’t even pretend he’s eaten the stuff by disposing of it in school. Both of mine will not ever never eat a tomato (just like Lola, or maybe because of her!) cherry or otherwise despite that fact that I will pop the little ones like sweets.
So we really are driven to underhand means. For the record mine do eat a reasonably wide range of veg now but only after much work and the list of acceptable veg is random, still protest if asked to eat fruit however will do so if they can have something ‘nice’ afterwards (I don’t always comply) and, thankfully, can still be completely duped with hidden stuff. Tee Hee.
The Continentals do have gadgetry for helping with this; the French have moulis, and the Italian’s, Nonna (Grandmother – hardly a gadget I know) to cook sauces and soups for hours and hours so that a rich, thick, delicious homogenous, usually tomato coloured goo is all you have to look at. Perfect.
Now this minestrone recipe won’t take 3 hours to make, I promise, but can be made in advance/at the weekend/frozen in batches to make a fantastic mid-week meal and can also be assembled in about ½ hour having dashed in from swimming.
Pre-heat the oven to 200°C/Fan 180°C. Into a reasonably sized saucepan add 2 tbsp olive oil and fry off a chopped onion gently for 5 minutes or so and towards the end of this time add a crushed clove of garlic, a grated carrot, ½ finely chopped red pepper and 1 finely chopped stick of celery! (Round our way this is the basis for practically anything that needs a tomato based sauce.) Cook that lot gently for another 5 minutes or so and then add 1 tin of tomatoes, chopped ultimately, 1 squirt of tomato puree, 1 pint of vegetable or chicken stock (you may need a bit more), 1 tsp of sugar and optionally 2 tsp pesto and the rind-y end-y bit of the parmesan. Stir all that round and bring to the boil and then add either a handful or so of rice or macaroni and let it simmer whilst you cook the meatballs.
Now then, you can make your own….. *hmmm* (quite), or buy some of those in packets of twelve on the fresh meat section, beef or sometimes you can get pork or turkey. Think mini here as we are having soup not spaghetti, so cut each one in half and reshape and place them in a small roasting tin or baking sheet and pop in the oven for 15 minutes or so to cook. Beef and pork will cook in their own fat, turkey may need a drop of oil in the bottom. Everything should then be ready together. Back to the soup: fish out the parmesan rind, check the seasoning and add a little more warm stock or water if necessary to provide the right consistency.
If you need to produce a smooth puree then the tomato sauce minus the pasta/rice can be blended with a hand-held blender and couscous can be added with 5 minutes to go instead.
Ladle into bowls and ‘sprinkle’ with the meatballs. Supply grated cheese, parmesan or otherwise if you wish. To bulk this up a little more, we often have cheese on toast as an accompaniment rather than cheese sprinkled on top.
N.B. Whilst you can freeze or hold the soup in advance I would cook the meatballs at the point you need them, not ahead of time.
I appreciate that the amount of veg here is minimal, but everyone has to start somewhere, we will aim higher when I return to this topic.