Raise your hands if you have picky kids!
Yay. See? Most people have kids who have some pretty staunch “preferences.” And those who #humblebrag about having kids who eat everything? Well, let me just say I was one of those UNTIL I realized that kids go through this thing called “phases” that you have to weather or work around.
Whatever it is, we, as parents must keep trying. I think, more appropriately even, we have to keep trying for ourselves as well.
How?
Here’s one great way: The 52 New Foods Challenge – a great guide and cookbook that makes trying out new veggies into a game! I love it. Gamify everything. It makes it more interesting for kids and makes the veggie exploration experience FUN. Better than threats, yes? Definitely better than holding dessert hostage (which I am guilty of sometimes too.)
The guide is a great read, the game is simple and best of all — you can modify the game so YOU can get rewards you want.
And the recipes? Very simple as well– good gateway recipes and techniques for veggies you don’t cook often.
Here’s one that I recently tried: Easy Butternut Squash Soup. Although I love Butternut Squash, my kids are not the best fans unless its in pie form, which is fine but quite limiting. So I don’t make it as often as I would like to.
The other thing that limits its appearance on our table is the tedious job of cutting the squash in to cubes. UNTIL I realized the easiest trick: roast the squash first. Easy peasy. Just bake a squash of about 3 pounds for half an hour in a 400 degree oven. The scoop out the flesh and add it to the broth. Works everytime.
The kids ate up the whole bowl of soup after I turned it into a game. We are working through the book’s recipes and will have something new to try every week!
I added some flash fried Wild Atlantic Nori (my kids love seaweed) which is a nice salty counterpoint to the squash’s natural sweetness. Adds a great crunch too.
Here’s the recipe for the soup (yes its that simple).
- 2 T extra virgin olive oil
- 1 small onion, chopped
- 1 tsp. chopped fresh sage
- 2 c. butternut squash puree (see note above)
- 2 c. broth
- Sea salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
- Flash fried Wild Atlantic Nori (optional)
- 1. Heat a medium stockpot over medium heat. Add the oil and onions and simmer gently for 2-3 minutes or until the onions are soft. Add the sage and saute.
- 2. Add the squash puree and broth. Cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
- 3. Let the butternut squash cool slightly, then carefully transfer to a blender and blend for 2 minutes until smooth. (Alternatively, use a hand blender and puree in the pot.)
- 4. Rewarm gently before serving. Season with salt and pepper to taste. Garnish with fresh parsley or top with crunchy nori.