Kid-Friendly Veggie Recipes
Families who have to cope with a nightly struggle over who won’t eat what vegetable might be interested in the Love Your Veggies™ Campaign (LoveYourVeggies.com). Readers may also want to check out Chef Art Smith’s (photo) commonthreads.org to read about getting children involved with vegetable gardening and healthy cooking.
I’m sure kids are not the only ones falling short of the recommended 2-5 cups of daily fruit and vegetables, so treat yourself to one of Art’s tasty dishes:
Moroccan Chicken with Roasted Vegetable Couscous
1 cup whole wheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
½ teaspoon cinnamon
1 teaspoon dried, ground turmeric
¼ teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves, chopped
1 16-oz. can garbanzo beans
1 16-oz. can crushed tomatoes
1 48-oz. can chicken broth
2 carrots cut into ½-inch pieces
1 zucchini cut into ½-inch pieces
1 packet Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
1. Prepare the couscous according to package directions
2. Heat the oil in a large pot, over medium heat, and cook onion until tender.
3. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper.
4. Place chicken in pot and cook until well-browned.
5. Pour garbanzo beans, tomatoes, and broth into the pot and bring to a boil.
6. Reduce heat to low, and simmer 25 minutes.
7. Mix carrots and zucchini into pot and add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix.
8. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
Courtesy Chef Art Smith and kitchen tested by students at Common Threads on behalf of Hidden Valley® Original Salad Dressings.