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The Kids Cook Monday: Very Veggie Soup

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This nutritious soup features veggies galore! Serve it up with crackers, croutons or a loaf of bread to round out the meal. This recipe comes to us from our social media ambassador Jory of the blog teeny tiny foodie.

Serves 4.

Cooking Tip of the Week: By chopping all of your vegetables to about the same size, they’ll cook more evenly (and be easier for tiny mouths to eat!)

Food for Thought: How long to cook vegetables depends on their density. What’s density? It’s a word that describes how hard or soft something is. Raw carrots are hard (kind of like bricks!) so they need to be cooked for awhile to allow the heat to get all the way to the middle. But vegetables like tomatoes are soft (like pillows!) and only need to cook for a few minutes.

Visit The Kids Cook Monday for the full recipe for Very Veggie Soup.

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Quick Fix: Frenchy Dinner & Eggs in Purgatory

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Here are a couple of quick fix dinner ideas that prove eggs aren’t just for breakfast.

Frenchy Dinner: Crack a few eggs in a bowl, gently beat with a tablespoon or two of milk, a grind of pepper and a dash of salt. Melt a pat of butter in a pan over medium heat, turn the heat down to low, pour in the eggs and slowly stir, scraping the cooked eggs from the bottom of the pan.

When the eggs have set, sprinkle with chopped leafy herbs.

Toss a green salad with a dijon vinaigrette. Heat up a baguette and get out some cheese, Bon appétit!

Eggs in Purgatory: Warm 2 cups salsa in a small skillet. Crack 4 eggs into your skillet, cover and cook until the eggs set.

Slide onto a bed of warm tortillas, top with grated cheese, cilantro and a shake of hot sauce on the side.

 

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Story Games for Your Table

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As we say, dinner is as much about the conversation as it is about healthy, delicious food. But it’s not always easy for families to open up and talk to each other. That’s where table games come in.

Remember, it’s not always necessary to have deep, revealing conversations with each other. Just talk, about anything, and have fun! Here are a couple of story game suggestions to get your table talking:

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A Quick Soup to Ward off the Flu

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How not to get the flu, a quick soup recipe that might keep you well:

Turn up your favorite cooking music nice and loud. Wrap a sturdy apron around your waist.

Roughly chop about 4 leeks. Do the same with 4 carrots and 4 celery stalks, if you have a fennel bulb chop that as well. You also need a whole head of garlic… don’t peel it, just cut it in half.

Heat up your biggest pot, the one you cook pasta in. Drizzle in 2 tablespoons of olive oil and add the vegetables. Peer into your crisper, any other vegetables that are soup worthy like greens or squash, chop them and into the pot they go. Add 1 14-oz can of chopped tomatoes, 2 14-oz cans of rinsed white beans. Pour in 4 quarts of stock, any kind as long as it is already tasty.

Drop in a smoked ham bone or turkey leg, or if you want to keep it vegetarian add a handful of prunes (a fab idea from Yotam Ottolenghi’s cookbook Plenty).

While the soup is gently simmering for about 40 minutes get out a few big jars, write a few get well notes, gather some bread, lemons and ginger tea (add cayenne) into baskets. Feel very very grateful that you are not sick yet.

Remove the garlic bulbs, either squeeze them out of their skins back into the soup or onto a piece of toast with a sprinkling of salt, pepper and parsley (that’s a treat for you the cook). Stir a handful of chopped herbs into the pot, taste the soup. Does it need a little more salt? Some pepper? Maybe a squeeze of lemon?

Pour the soup into the jars. Take the care baskets to the neighbor, a friend, or the people down the way who are under the weather.

If you forget to save soup for yourself that’s O.K. It has already done its job.

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