Family Fare: Green Spaghetti

By Robin Salts Beckett

Through unrelenting perseverance, my husband and I (really, my husband — I’m the softy) have managed to get our son interested in broccoli. Our trick? We simply insist. There was no option: if those “little trees” were on his plate, he had to try them, even if just one bite.

But a tasty way to combine carbs (most kids love ’em) and veggies is with a dish my family calls “green spaghetti.” The recipe is super simple, and the results are delicious. Even if you hate your vegetables.

Ingredients
• 1 lb. spaghetti noodles (or as much as you need for your family)
• 1 cup olive oil
• 4-5 garlic cloves, chopped
• One head of broccoli, separated and chopped roughly.
• ½ head of cabbage, chopped
• salt and pepper, to taste
• 1 can garbanzo beans, drained
• ½ cup parmesan cheese
• red pepper flakes, to taste (These are hot so they are optional)

Directions: Boil noodles per package directions. When finished, drain and set aside. Heat 2 tablespoons of olive oil over medium-low heat in a large pan. Let the garlic infuse the oil, but be careful not to burn. After a few minutes, add broccoli and cabbage and cook until wilted and a little soft. Add salt and pepper. Stir and taste a floret or piece of cabbage to test for seasonings. Add garbanzo beans and stir until heated through. Mix noodles and vegetable mixture in pot, pan or bowl, then add parmesan and red pepper flakes. Enjoy!

Note: The “green” comes from the vegetables, and we use all sorts in this recipe. One of my favorite combinations is and fennel and garbanzo beans (pictured). I add a little lemon before serving. Delish!

Speaking of Spaghetti

I’m always trying to find ways to change my spaghetti recipe, and I was delighted to find these two suggestions.

PORCUPINE MEATBALLS

(courtesy of Darcy L. Thompson)

Preheat oven to 375 degrees

Mix the following:
1 ½ lbs. lean ground beef
2/3 cup white rice (DO NOT use instant rice)

½ cup water
1 tsp seasoning salt
1/8 tsp pepper
¼ cup onion flakes

Roll into 1- to 1 ½-inch round meatballs in a lightly sprayed 9×13 pan.

In mixing bowl, combine one large family size (26 oz.) can of tomato soup, 1-2 cans of Italian stewed tomatoes (crushed up and smooshed w/your hands) and one cup of water.

Pour tomato soup mixture over meatballs in pan and cover with foil.

Cook for 45 minutes to an hour. Sometimes it may take a little longer. Test the meatballs in the middle of the pan to make sure that the rice in the meatballs is thoroughly cooked. I serve ours over rice or with egg noodles.

After it’s all cooked, the rice pokes out of the meatballs, hence – porcupines!

Octopus Spaghetti

Noemi K. recommends making octupus spaghetti:

“We make Octopus spaghetti. We cut hot dogs into fourths and then split the spaghetti noodle (dry) into two parts. Insert four of the split noodles in a piece of the hot dog. Boil in water until cooked. Spaghetti makes the legs and the hot dog is the body of the octopus.”

Twin Sisters Chicken & Rice Casserole

from Laura Larson, Cubmaster for Cub Scouts Pack 266

Ingredients:
1 package Lipton Chicken Noodle Soup mix
1 cup instant rice
1 can chicken meat
1 cup water

Directions:
In a pot, bring water to boil. Add soup mix. Then add rice. Cover and cook for 5 minutes or until rice has cooked through. Add drained chicken meat. Heat through and serve.