Monday, August 31, 2009
But here's something they didn't know. Mommy had another trick up her sleeve. Hidden veggies. Daddy was working late and it was just the three of us! I can't do the hidden veggie thing often anymore. First, there's the guilt factor. I WANT my kids to know what they are eating so that they get used to the different flavours and textures of a variety of vegetables. But having a picky almost five year old who dislikes most vegetables can be frustrating. VERY frustrating. So much that you do what you have to do. Which leads me to a good story...
I went through a phase awhile back where I was constantly hiding vegetables in a variety meals and baked goods. And I mean constantly. It got so bad that my husband started to complain. The last straw was the spinach brownies I produced from a cookbook put out by a well known comedian's wife. You know who I'm talking about. Well, he took a bite and instantly exclaimed, "What's in these?! Oh yuck! COME ON!" That was the end of the spinach brownies.
So, I've gotten better and I limit the hiding of veggies to things like pastas and sauces with meat. A lot of them call for finely diced vegetables anyway. I just happen to throw them in the food processor a little longer than called for. Some habits are just too hard to break.
Orrechiette with Eat You Veggies Turkey Bolognese
(Serves 4 - 6. I like to freeze any extra sauce for a later date).
1 small zucchini, roughly chopped
1 small red, yellow or orange pepper, roughly chopped
1 onion, roughly chopped
2 carrots, roughly chopped
3 tablespoons extra virgin olive oil, divided
1 1/2 pounds (750 kilograms) ground turkey breast
1 teaspoon salt
1/2 teaspoon pepper
3 large garlic cloves, minced
1 (2.5) tomato paste
1 (28 ounce) can plum tomatoes
1 tablespoon sugar
1 tablespoon dried basil
1 tablespoon dried oregano
2 cups orrechiette pasta
parmesan cheese for serving
Take chopped vegetables and put through a food processor until minced fine. Put to the side.
Heat 1 tablespoon of olive oil in a dutch oven over medium high heat. Add turkey, salt and pepper and cook though. Remove turkey and set to the side.
Heat remaining 2 tablespoons of olive oil in the dutch oven. Saute vegetables for about 4 minutes. Add garlic and saute 1 minute more. Return turkey to pot and add tomato paste, tomatoes, sugar, basil, and oregano. Stir well. Once mixture begins to bubble, reduce heat to a simmer and leave for 30 minutes.
While sauce is simmering, bring a large pot of water to a boil. Salt well then add pasta. Cook until al dente. Add sauce on top and serve with parmesan cheese.