Saturday, 3 September 2011

Easy sick kids Dinner

There are very few things that I will buy 'pre-made'.  I try to make everything from scratch.....not to be a raving show off but I like to know what goes in our food and I love to cook so it means very little is 'processed' or 'ready-to-eat'....with one exception...Tomato Soup......I know, why don't you make your own?  I tried once and it was terrible, acidic and slightly sour....what went wrong I can guess but it sent me right back to the store bought I love so much.  I can claim  that at least the brand I like is about as healthy as store bought can get.


  • Organic reduced fat milk
  • Filtered water
  • Organic tomato paste
  • Organic evaporated cane juice
  • Sea salt
  • Sodium citrate
  • Organic rice flour
  • Organic cheese flavor
  • Organic garlic powder
  • Organic onion powder
  • Organic white pepper
Not too bad...yes there is sodium citrate but we eat this maybe once a month. It is gluten-free which I need and I love how versatile it is.  I have made this soup a million ways including adding Indian Rice, Coconut Thai Rice, or in this case a slightly Italian feel. Annnnnyywaaaayyy......

So my kids have colds....more my daughter than my son and I needed to pull off a relatively healthy, easy to make and one I knew they would eat with no hassle meal.  So this is what I did.

First I diced up A LOT of garlic, like an entire head.  I sauteed about a third of it in a little butter in a soup pot until garlic was soft and then added the soup (2 containers), a couple of grinds of pepper and a handful of chopped basil and parsley from my backyard. And let it warm up

In another pan I sauteed the rest of the garlic over medium high heat in more butter and once fragrant added sticks of zucchini and a pinch of salt

I let it all brown a little, turning it over occasionally so they all took turns on the bottom and were all nicey coated with the garlic butter.  Then I put on the lid on, turned the heat down to low medium and then them soften and cook through. 

 I served it with a bit of toast (gluten free for me shown here) but laid low on the bread side of it to avoid the 'snot producers' (wheat) because there is already some (albeit a small amount) of dairy in the soup and loading them up on things that make snot before bed time is bad news.  I was also hoping that the heavy on the garlic would help (garlic, especially fresh organic garlic is an anti-viral and anti-bacterial)

I had forgotten how much I like zucchini like this.  We grill it in the summer time and now with the weather cooling down (not today!!, geez its hot out there) I am starting to shift back into in door cooking mode.  It is one of the few reasons I like fall.

*leftovers - use the zucchini for a frittata!!

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