Family Foodies

We probably scrape more vegetables into the sink or throw more vegetables into the trash than anything else. It’s hard to get kids to eat them, and let’s face it; it’s hard to get most adults to eat them too.

The fact is, though, that vegetables are good for us, so as cooks we need to find a way to get people to eat them. Adults are usually glad to eat vegetables if you dress them up pretty enough, but kids aren’t so easily won over. They’ll eye you suspiciously if you even look like you’re going to approach them with something that even slightly resembles a vegetable.

The trick is to make the vegetables an ingredient in something that they like. Surround the veggies with yummy things and they might not notice them!

Here are two recipes that should help you with your vegetable offense strategy.

Spinach Soufflé

1 16oz package frozen chopped spinach, thawed
1 can condensed cream of mushroom soup
1 egg, beaten
8 oz sour cream
8 oz shredded Monterey jack cheese
1 tsp chopped garlic
½ tsp oregano

Preheat oven to 350 degrees.

Squeeze as much of the liquid out of the thawed spinach as you can, using a lot of paper towels, a press…anything you have handy.

Mix the spinach and the rest of the ingredients in a large bowl until everything is blended well together.

Lightly grease the bottom and sides of a meat loaf pan and then pour in the spinach mixture.

Put on center rack of oven and bake for 30 to 40 minutes, or until the top is a light golden brown.

Zucchini Noodles and Sneaky Meatballs

1 lb ground beef
1 12 oz package frozen cauliflower
¼ cup chicken broth
2 tbsp olive or canola oil
¾ cup seasoned Italian breadcrumbs
½ to 1 cup shredded parmesan cheese
1 large jar spaghetti sauce
About 3 lbs of fresh zucchini

Cook the cauliflower using the microwave directions (If you don’t have a microwave, you can use the stove top directions), but cook it for twice as long with some added water to keep it from drying out. You want the cauliflower to be very soft.

When the cauliflower is done, drain the water and put the cauliflower into a bowl with the chicken broth and mash it with a fork until it is the consistency of mashed potatoes. Blend the hamburger and the mashed cauliflower together real well, then mix in the breadcrumbs. Form the mixture into meatballs, whatever size you like.

Heat the oil in a large frying pan and add a few meatballs, turning them periodically and frying them until they are nicely browned on all sides. As they finish cooking, transfer the meatballs to a saucepan. When they are all in there, pour in the spaghetti sauce and heat on a medium setting for about an hour or more. (The longer they cook, the better they are…you can simmer them all day if you like.) If you think you need more spaghetti sauce, feel free to use more!

Cut both ends off of each zucchini. Cut each one lengthwise in half, then in quarters, then eighths, and keep going until the strips are as small as you can get them. Fill a large saucepan with water and a dash of salt, and bring to a boil. Add the zucchini strips and turn the heat down just enough so the water is at a steady low boil. Cook until the strips are the consistency of al dente noodles.

Place a few zucchini noodles on each plate and cover with the meatballs and sauce. Top with shredded parmesan cheese. Enjoy!