Kids Cuisine

Leave it to my daughter to come up with a clever new snack idea. As I was putting the finishing touches on a batch of homemade marinara sauce, Abigail walked in from school, ravenous as usual. I told her I would be a minute before I could find her a snack, and turned my attention back to the stove. She stood there for a minute, watching me stir the pot of marinara, then glanced toward the counter at the freshly baked pan of focaccia, and plain as day asked “why can’t I have that for a snack?”

It isn’t very often that I am caught by surprise by food requests from my children, but this was a completely new idea for my daughter. Snack time has always been snack type food, raw fruits and vegetables, granola bars, cookies, muffins, etc. All things that are portable and slightly nutritious. This marinara sauce as a snack was a whole new concept, as my daughter grasps the idea of eating real food to fill that void in her after-school tummy. I scooped her up some marinara, sliced her some focaccia, and she sat at the counter to watch me cook, happily munching away. Not to be left out, it wasn’t long before her younger brother had joined her at the counter for his own healthy snack. Both children thoroughly enjoyed their healthy morsels, and they have informed me that we should have it again real soon.

Simple Marinara

Serving Size : 8-10

2 tablespoons olive oil
2 small onions — finely chopped
2 garlic cloves — finely chopped
2 stalks celery — finely chopped
2 carrots — peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (28 oz) cans crushed tomatoes
1 (15 oz) can diced tomatoes
2 bay leaves, whole
1 teaspoon dried basil
2 teaspoons Worcestershire sauce

In a large stock pot, heat the olive oil over medium heat. Add the onions and saute for about 5 minutes. Add the garlic, and saute until the onions are translucent, about another 5 minutes.

Add the celery, carrots, salt and pepper. Saute until all the vegetables are soft, about 10 minutes. They will start to look a little golden when ready.

Add the tomatoes, bay leaves, basil, and Worcestershire sauce. Bring to a gentle boil, turn down the heat to low, cover, and simmer for about 30 minutes. If you like a thicker marinara, simmer uncovered, watching carefully so it doesn’t bubble and splatter.

Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste if needed.
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 69 Calories; 4g Fat (44.8% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This recipe will make about 2 quarts of marinara sauce. The sauce can be kept in the fridge for about a week, or frozen for longer storage.