When my oldest was two, The Tawny Scrawny Lion was his very favorite book. My husband and I knew the book by heart. *Spoiler Alert! The Tawny Scrawny Lion starts out thin because he has to work too hard to eat meat so he meets a rabbit who feeds him carrot stew and becomes fat and happy The End.
This book lists the ingredients for the rabbit's carrot stew including:
Don't ask me why the rabbit family eats fish. Perhaps they're pescetarians.
When my son was little I wanted to make the stew for him, but I couldn't bring myself to put fish in it until I thought of Goldfish crackers! It's been a hit ever since.
March is reading month apparently, and I have been wanting to share some homeschool/preschool recipes with you guys. What better way than to start with a week's worth of food based on children's books?
Tawny Scrawny Lion Carrot Stew
1 medium onion, chopped
2 cloves garlic
1 (4-5 oz) chopped portobello mushroom (gills removed)
2 lbs carrots, peeled and sliced5 C water
1/2 tsp fresh rosemary leaves, diced
1 tsp fresh thyme leaves
Salt and Pepper to taste
Heat a little olive oil in a large pot, then add the onion and cook until it is transparent. Add the garlic and cook until the scent blooms (about 30-50 seconds). Add the mushrooms. Cook until the mushrooms release their juices. Add water, carrots and herbs and bring to a boil. Reduce heat to a simmer and cook until carrots are soft. When the carrots are cooked, use an immersion blender to puree the soup. Serve with fishy crackers and berries for dessert!
My guys love this soup!