If I had a "big thing" it might be using my creatively to make adult and kid versions of the same food. I try to make them enticing to both groups with the presentation, what I call the food, the associations I make with the food to things the kids enjoy, and with the accompaniments.
As I chopped the celery for the soup today, I started thinking about Bloody Mary's. Now, I'm not a Bloody Mary drinker per say but the combo of celery, tomatoes and a little spice was sounding really good. So I made the soup a Bloody Mary variation (minus the alcohol - but you could add it if you wanted to.) I know my kids wouldn't appreciate this version in the same way my hubby and I would so I decided to make a spicy relish to top our soup and would just leave it off for the kids. The soup has some ricotta cheese swirled in so it's no stretch for me to call it Cheesey Pizza Soup because basically that's what it was. Usually my son tells me he doesn't like soup but with a name like this he didn't refuse.
To save time on a busy weeknight make the soup and bean spread ahead of time and you'll have this yummy dinner ready in no time.
Start the Soup
- Drizzle some olive oil in soup pot
- Chop 1 shallot or small onion (if you use onion feel free to add a little garlic too)
- Turn the heat to med or med-high to begin to saute your veggies - from here on just chop and drop them in the pot
- Small dice two carrots
- Small dice two celery stalks (save the leafy tops for the relish)
- Season with a little salt and saute until the veggies get soft and the shallot has just begun to caramelize
- Remove half of the veggie mix and reserve in a small bowl for the relish
- To the remaining veggies in the soup pot, add a 28oz. can of fire roasted tomatoes
- Add 1 cup of water
- 1 teaspoon maple syrup
- 1 teaspoon soy sauce
- Simmer for about 10 - 15 minutes
While the soup simmers, start the Protein-Packed Portion of the Grilled Cheese Dippers
You can find Jessica's recipe
Quick + Easy Bean Spread
- Drain and rinse 1 can of white beans. Add to a food processor along with:
- 2 teaspoons of lemon juice (I used my favorite white balsamic vinegar because I didn't have lemons)
- 1/4 part-skim ricotta cheese
- 1 teaspoon olive oil
- 1/2 clove garlic roughly chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- puree until smooth and set aside
After the bean spread is prepped, take the soup off the heat so it can start to cool before you blend it. You should never put hot liquid in a blender with the lid on.
While the soup cools, assemble the dippers.
- Warm the oven to 350 degrees.
- Spread 4 slices of bread with the bean spread
- Sprinkle on pizza cheese
- Toast in oven for about 7 minutes - if you have a broiler turn in on for the last minute to brown the cheese
While the dippers are in the oven, prepare the relish.
- To the veggies you set aside earlier add:
- 1 chopped chile (your heat preference)
- diced celery leaves you set aside earlier
- juice of a half lime
- sprinkling of salt
Finish the Soup
- Stir 1/2 cup ricotta cheese into the cooling soup.
- Pour the soup into blender and puree. (If the soup is still hot, you can take the center measuring cup out of the blender and cover with a towel while you blend it so that pressure won't build in the blender bowl or use an immersion blender.)
To serve
- Put the soup in a small bowl.
- Top the adult versions with the relish and feel free to top the kids versions with a little extra cheese.
- Slice the toasts into little dippers and serve along side the soup.
Leftovers:
I have enough soup leftovers to use this as a fresh nutrient pasta sauce for our next meal.
Enjoy and know your whole family is eating well with just a few little modifications for optimum pleasure!
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