Today Sunday Supper is all about being sneaky and fun with food. Whether it is making food look like something else like meatloaf cupcakes with mashed potato frosting, or sneaking in some healthy veggies so that the kids don’t notice it. When it comes to sneaking in veggies I use to have a very narrow minded point of view of this practice before I had kids. I thought it sounded so deceptive and surely kids should just be taught to eat veggies? Ha, what a perfect parent I was before I had kids.
The truth of the matter is I think while we might have some element of control about what kids eat we don’t have it all. For example my daughter has never had a processed chicken nugget so she doesn’t even know what it tastes like so she doesn’t prefer them over homemade ones. So that is some element of control I might have. However that doesn’t mean she doesn’t sometimes just flat out decide she doesn’t like homemade chicken nuggets. Does that make sense. She goes through phases where all of a sudden she just doesn’t like something. But I know that actually she does like most things, it is just getting her to remember and try the foods to rediscover she does like it. Like she loves the taste of food when it has herbs and spices, but if she sees those flecks of green she says, “What are those sprinkles? I don’t like sprinkles.”. So the idea of sneaking veggies into food is much more complicated then it sounds and these days I am all for it to a certain degree. I know people who have kids that HATE any form of green veggie, just the sight of it near their food and they refuse to eat dinner. I have had parents message me a lot about trying to find a recipe that would work to get their kids to eat a bit more healthy.
I came up with this idea just trying to use up some veggies that were close to going bad and it has become a default sauce recipe for me ever since. It was simple, tasty and whether she knew it or not I don’t know but my daughter loved it so I didn’t care. Because you use a lot of red, orange coloured veggies it hides the green from the courgette, and if you kids still can see it just peel the skin. I love roasting the veggies for an even better flavour but today chose to share the first way I ever put this together.
Don’t forget to check out the other clever ideas the rest of the Sunday Supper crew is sharing today.
Sneaky Veggie Spaghetti Sauce
1 courgette (zucchini), chopped
1 carrot, chopped
1 red peppers, chopped
1 medium size onion, chopped
4 cloves of garlic, minced
2 Tbsp dried basil
1 tin of tomatoes
salt and pepper to taste
Spring!!! Oh how I have longed for you this year. It has been a horrible year for winter colds, especially with such a young baby in the house, which has made winter very unwelcome. But the air is warming up, buds are already appearing on the plants and my seedlings are growing. One long awaited ingredient that makes its way back into our house more regularly during spring are berries. My daughter is too young to understand the concept of seasonal food but she understands the taste. It is a bit of a challenge trying to explain to a 3 1/2 year old that those blueberries she is so desperate for me to buy aren’t going to taste as nice. Sure enough everytime I fall victim to her pleading during the winter months she doesn’t want to eat them. But come spring when they are starting to hit their season they are back on our table and she can’t get enough of them. I don’t blame her, berries are so full of flavour when they are in season but they are a delicate enough flavour that when out of season they are bland and not very sweet. So come spring once they start hitting the stores and markets we do tend to go a little crazy. And why not, they are healthy and I can still buy them instead of sweets and cookies and toddler still sees them as big of a treat. I know those days probably aren’t long lived but as long as they are here I plan on taking full advantage of it.
Today I decided to share some strawberry muffins that I actually made last year, that are also lower in fat so if you are like us and trying to not indulge and lose weight these are a great treat as they are only 89 calories a muffin. I am so excited for the spring inspiration, how about you?
Don’t forget to scroll down to see the other amazing recipe ideas from the Sunday Supper team.
I know it is hard to believe it but I am treading slowly back into the blogging world and finally joining in on a Sunday Supper. Something that hasn’t happened in ages.
Today we are celebrating retro foods, foods popular in the 60’s and 70’s. I decided it was time to take up a challenge I have been meaning to do for a while and make a beef wellington. There is very little known about that actual origination of this dish. There were theories is named after the 1st Duke of Wellington but there is very little evidence to back this up. Especially since the earliest recording of the dish is in the 1960’s.
But what ever the source this was a dish made classic in the 1960’s in England and so I decided to give it a try. I do have to confess that the traditional methods using a large joint produce a bit better results as it is easier to overcook the meat when it is in the more individual size. But since I am all about not wasting food and there are only 2 and a half eaters here I decided to opt for this method. I am a bit sad that baby decided to get cranky half way through preparing it so I got distracted and didn’t take the photos of the steps but it isn’t as intimidating as I always felt it was. The Prosciutto layer helps a bit with the meat juices. A tip a friend gave too was to paint the inside of the pastry with the egg before you start to assemble it to add a moisture barrier. I should have thought of that since I do it with my pies. Oh well, next time. 🙂
What is your favourite retro recipe? I can imagine a few of these recipes shared my the rest of the Sunday Supper crew are going to be must tries for us.
*Update: Sorry WordPress lost my final draft and published an old post without photos.
When I first heard the theme for this weekend was BBQ I thought of some of my typical dishes I do on the BBQ and they were all meat based. So I decided a little out side the box thinking was in order. After some digging around for inspiration I found this recipe for vegetarian stuffed peppers on the grill and knew I had to give them a shot. These were so full of fresh flavour and a lot easier to put together then I thought. The only thing I should have made sure was to have the string on hand to help wrap the peppers so we didn’t have as much issues with the peppers trying to fall apart. I can’t wait to try these again.
BBQ Stuffed Peppers
2 Tbsp olive oil
50g (1.8 oz) pine nuts
140g (3/4 c.) long grain rice
1 medium onion, minced
2 garlic cloves, chopped
350mL (1 2/3 c.) vegetable stock
1 bunch spring onions sliced thinly
140g (1 c.) cherry tomatoes, halved
150g (5.5 oz) ball mozzarella, chopped
140g (1 1/2 c.) gorgonzola
handful each of parsley and basil, chopped
3 red and 3 yellow peppers
string, for tying
Recipe from BBC GoodFood
Today Sunday Supper is celebrating 4th of July with some fantastic picnic ideas. I hope everyone will forgive me for bringing a very traditional British picnic dish to a American 4th of July party but it is one of our favourite picnic foods and one I have been wanting to make at home forever.
These are so filling and tasty, they make a perfect picnic food item as they are good warm or cold. Traditionally these are fried but I wanted to lighten things up and bake them. Sadly this seems to have caused it to split it in the oven. I didn’t have time to make them again before this event but twist my arm it just means I have to make them again soon. But that is what happens sometimes when you try new dishes so I wanted to still share it with you. Hopefully I will be able to update this posting with a reason why it didn’t work out well for me.
What is your favourite picnic dish? Is it traditional or a little outside the box?
4 large eggs (as fresh as possible)
400g (14oz) sausage meat
1/4 tsp dried thyme leaves
1/4 tsp dried parsley
salt and freshly ground black pepper
125g (1 c.) plain flour, seasoned with salt and freshly ground black pepper
1 egg, beaten
125g (1 c.) breadcrumbs