Monday, October 10, 2011

making that again monday{and food friday}

Several years ago I bought the cookbook Deceptively Delicious.  Like all cookbooks I have ever purchased, it had a few recipes that I go back to time and again.  While the concept of hiding veggies in your children's food is awesome, I have found that just forcing them to eat their {obvious}vegetables on their plate is easier than slaving away on purees every week ;) With that said, this is a good soup, that you will feel good about feeding them, even if it has a few extra steps.

Meatball Soup{Deceptively Delicious by Jessica Seinfeld}
3 ounces whole-wheat pasta shapes

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 (28-ounce) can whole peeled tomatoes, with their juice

1/4 cup carrot puree (or 1/2 cup finely chopped carrots)

1/2 cup sweet potato or squash puree (or 1 cup finely chopped)

1 1/2 teaspoons salt

3 cups beef or chicken broth


3 slices whole-wheat bread, cubed

1 large egg, lightly beaten

1/4 cup sweet potato puree
1/4 cup nonfat milk

2 tablespoons grated Parmesan, plus more for serving

1/4 teaspoon paprika

1/2 pound lean ground turkey

Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.

Add one tablespoon olive oil to a large pot and saute onion and garlic. Cook, stirring often until the onion is softened but not browned.
When everything is softened, put in a blender or food processor and add tomatoes and carrot puree. Puree until smooth. Return to pot. Add salt and broth. Reduce heat to low and simmer for 10 - 15 minutes.
Meanwhile, begin the meatballs. Put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, 1 teaspoon salt and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey and mix until smooth. Form into mini-meatballs about 1/2-inch in diameter.

Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12 - 15 minutes. Stir in the pasta. Serve with Parmesan.

On our menu this week:

Monday: Some sort of version of Frito Chili {pioneer woman}

Tuesday: Thyme Coated Pork Tenderloin{cooking light} + roasted potatoes + green veggie

Wednesday: Chicken Marsala{real simple}+ sauteed spinach + angel hair pasta

Thursday: Spicy Ranch Chicken Wraps{my recipes}+ fruit salad

Friday: Chicken Parmigiana{martha stewart}+salad


Jenny said...

All the menus sound scrumptious! I agree, i have yet to find a recipr book that has tons that I love. they mostly just take up space. i did a big purge about two years ago. I kept Better Homes and Garden (vintage), a all-encompassing Martha one, and a dessert one, plus all my tiny Pampered Chef ones b/c they are so easy and crowd pleasing. I thought the Jessica Seinfeld one was ok but then I found out she plaigerized (spell?) it and I was offended. I know, I am so high and mighty, but still it bugged me. Anyway, I agree also, make them eat a raw carrot any day over steaming, pureeing, and hiding it! Rock it Sarah!

Kristin said...

This sounds delicious. I wish I lived at your house.