My 5 year old has taken a turn against fruits and vegetables. Vegetables, yes. That’s been going on a while. But fruits?? Seriously? This was the girl that could eat fruit from morning to night and she’s adamant she won’t eat any. Except those that come in a squeegee packet or an applesauce container.
Thankfully the local farmers market kicks off this weekend so I hope I can take her there and tempt her with some fruit.
In the meantime, it was time for a Zoe’s Kitchen blog. She requested alphabet pasta (to be fair, she’s been asking for the last 3 days but I keep forgetting). So she was pretty happy to hear it was on the menu tonight. Together we made a chicken soup. It was tasty and she actually ate it, although I did end up blending it because she was picking out the vegetables. I tell her I’m going to strain it but I blend it in the Magic Bullet while she’s not looking. That trick has been working for years. And as long as I have a separate dining room and kitchen, I don’t see why it shouldn’t continue.
She watched me cut up the chicken to make the stock and declared she wouldn’t eat any of the meat. She didn’t. Then she watched as I cut up the vegetables for the soup and declared them “gross”. I think they look pretty.
Anyway, it’s enough to make you run for the nearest package of something she will eat but I’m more stubborn than she is so I push on.
She heats the pan, adds the onion, the leeks and the garlic. Good enough. She freaks when she needs to put the carrots and mushrooms in. It goes in anyway. Then the stock and she calms down as she can’t see the veggies as much. Once it was boiling, she added the good stuff – alphabet pasta. Some seasoning and few minutes while it cooked and then she was ready to dig through the soup looking to spell her name.
It’s a tough gig but it usually works out in the end. And by the way, the soup was yummy! Recipe below.
Chicken and Mushroom Soup
5 cups chicken broth
2 tbsp olive oil
1 small onion, chopped
1 leek, sliced
2 carrots, finely chopped
1 cup sliced shiitake mushrooms
2 cloves garlic, crushed
2 tbsp lemon juice
1/2 tsp salt
Freshly ground pepper, to taste
1/2 cup small alphabet pasta
Heat oil in a soup pan and add onion. Cook until transparent, then add leeks and garlic. Stirring, cook for a couple of minutes, then add the carrots and mushrooms. Cook, stirring, for about 5 minutes until vegetables have softened and reduced slightly.
Pour in chicken stock and bring to a boil. Simmer for 10 minutes, then add pasta, salt, pepper and lemon juice. Simmer until pasta is cooked.