Monday, 8 September 2014

Vegetable Recipe – Gateway to Healthy Eating

Being a mom of two kids who are picky eaters it becomes quite tough for me to decide what to cook for them. For some unknown reason, children do not like to eat vegetables at all. They literally make faces when you serve them a vegetable dish. There are many ways to cook vegetables and make surprising recipes with them which can encourage your children to eat.

The key to it is just find creative ways in which vegetables are used to turn them haters to lovers.
In my earlier posts I have mentioned Sweet Potato Halwa – Vegan Indian Pudding 

This recipe is simple to make and can be prepared in just 10 minutes. It is enriched with potassium, calcium and other vital nutrients.Vegetables provide the necessary vitamins and minerals to everyone.

Let me discuss here one such vegetable recipe:

Broken Lasagna With Zucchini-Tomato Sauce

Total Time: 30 min   | Prep: 10 min   | Cook: 20 min  | Yield:4 servings   |  Level:Easy

  • Kosher salt
  • 2 large zucchini (about 1 3/4 pounds), coarsely grated
  • 12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
  • 3 tablespoons unsalted butter
  • 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
  • 1/2 teaspoon finely grated lemon zest
  • Freshly ground pepper
  • 1/2 cup grated parmesan cheese, plus more for topping
  • 1 small bunch chives, cut into 1-inch pieces

1.Take a large pot of salted water and then boil it. Also, toss the zucchini with 1/2 teaspoon salt in a colander set over this large bowl. Let it stand for 10 minutes, gently squeeze out excess moisture from it.

2.Next add pasta to this boiling water and stir it to prevent it from sticking. Let it cook for about 12 minutes. Keep reserved 1/2 cup of the cooking water, then drain the pasta.

3.Temporarily, in a large skillet heat butter over medium-high flame. Now add the cherry tomatoes and let it cook for 4 minutes until blistered and slightly softened. Next stir in the zucchini and lemon zest and cook, also crush the tomatoes with a wooden spoon, till zucchini turns crisp-tender for about 4 minutes. Let it season with salt and pepper.

4.Finally transfer the zucchini-tomato mixture into a large bowl. Toss it with pasta and cheese. Stir in half of the chives and about 1/4 cup of the reserved cooking water, add more of it to loosen. Dash it with salt and pepper. Divide it among bowls and top with more cheese and the remaining chives.

I generally look for new vegetable recipes over the internet for my kids. This way I feed them with something new every day. Thanks to internet which has so many delicious recipes available. 

1 comment:

  1. Your posts are simply fabulous and inspiring . Thanks for the inspiration!
    chowringhee satya niketan