December 5, 2008
I have a feeling that my husband must have had a traumatic experience with vegetables in a past life. Perhaps he was a little green frog, who suffered from a chaotic relationship with a pig and spent his days singing about how it is not easy being green while canoeing down the bayou. Or maybe he roamed the hillside as the Jolly Green Giant and the years of ridicule that stemmed from living life as the color of grass has kept Alex from embracing vegetables in this life.
Nevertheless, I am forced to convince the vegetables to masquerade as other things in hopes some might stumble in Alex’s mouth. I find this method works best with meat and cheese. For some reason, if the onions, spinach, green beans, sugar snap peas, or whatever else is in the dish is wrapped in the cheesy or meaty exterior, the chance that it will actually be consumed rises exponentially.
Tonight’s dish is a great one for this. Alex is put on sensory overload by the ground beef, parmesan cheese, and garlic toast that he fulfils the vegetable segment of the food pyramid without noticing and better yet, not caring. Try it on your loved ones today I promise that no matter what vegetable tragedies they have experienced, they will love it.
Adapted from Brown Eyed Baker
2 tablespoons butter, divided
1 package sweet Italian sausage, casings removed (I used a 1 ½ lbs of ground beef)
½ large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 oz. can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz. beef broth
28 oz. can tomato sauce (I used 42.5 (3 small cans) of tomato sauce)
2 teaspoons dried parsley
1/2 teaspoon dried basil
1 teaspoon salt
4 oz. small dry pasta (I used ditalini) (I par cooked the pasta before adding it)
Few dashes of Tabasco sauce
1. Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sausage from pot with a slotted spoon and discard any grease that remains in the pot.
2. Melt remaining 1 tablespoon of butter in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
3. Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
4. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.
Garlic Toast- Recipe by me
A loaf of your favorite bread; I used French Bread
Extra Virgin Olive Oil
Garlic- Cut in half
1. Cut the bread lengthwise.
2. Sprinkle the olive oil over the bread. I usually put my finger over the spout and pour on the bread maybe 1-2 tbs on each half.
3. Place under the broiler.
4. Cook until toasted not burnt. Usually 3-4 minutes
5. The minute it comes out of the oven rub the bread with the exposed side of the garlic bread. The warmth of the bread will cause the garlic flavor to adhere to the bread.
6. Enjoy the garlicky goodness.