It can be so hard to get some kids to eat vegetables. My oldest loves pretty much anything that grows in a garden. She saw me preparing brussels sprouts the other day and said "hurray, we're having brussels sprouts". My 5 year old willingly eats some. My 24 month old is just at the "yuck" stage with pretty much anything you put in front of her. My 9 year old son is the biggest problem with vegetables. He has to be tricked into eating his veggies. One way I do this is by making soups. He loves tomato based soups. I will just throw some extra vegetables in a tomato soup and he doesn't suspect a thing. I will ask him later how he enjoyed his red peppers, or squash, and he'll give me the "huh?" look.
A fun way to eat soup is of course by having something to dip into the bowl. I found a garlic knot recipe on King Arthur Flour's website. I thought this would be great for tomato soup, or my creamy roasted pepper soup. This is also a recipe your kids can help with once you get to the tying knot stage. They can practice their knot tying skills.
1. 3 Cups all purpose flour
2. 1/4 cup milk
3. 3 tablespoons potato flour
4. 1 tablespoon sugar
5. 2 teaspoons instant yeast or active dry yeast. (If using active dry, you need to proof it first in 1/4 cup of warm water with 1/4 tsp of sugar until it bubbles. You will also decrease your water to 3/4 Cup.
6. 1 1/4 teaspoons salt
7. 1 tsp garlic powder4 teaspoons Pizza Dough Flavor
8. 2 tablespoons olive oil
9. 1 cup lukewarm water
- 4 Tbl unsalted butter
- 1/4 tsp salt
- 1/4 tsp garlic powder or 2 cloves or more of minced garlic
If you are kneading by hand, first whisk together all of the dry ingredients. Then add the liquid. Mix until you have a nice elastic dough. Cover and let rise until doubled in bulk.
After the rise take the dough and form it into a rectangular shape. I used my hands. I then used a pizza cutter to form 16 pieces. If a piece was too small, I stole from a larger piece.
Then roll the dough pieces so they are about 11 inches long.
Just tie a regular knot and tuck down the loose ends. Let them rise again for about 45 minutes or until they are puffed up.
Place them in a preheated 350F oven for 15-18 minutes.