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Tag Archives: Pasta

Creamy Fall Pasta with Squash, Onions, Kale, and Goat Cheese!

2015-09-22 17.19.17I know I’ve been MIA – per my usual routine of being really excited about blogging, followed by an overwhelming about of work to do, and ending with complete neglect. Well, I’m back. At least for this one post. I am on a lighter rotation right now and was able to make a more involved, delicious dinner last night that I’d felt I needed to share with the work. Eli agreed, this dinner was hands-down delicious! He was picky all day and wouldn’t eat anything but bananas (or nanas as he calls them now). I placed a bowl of this goodness in front of his screaming face and viola! he was silent. It was glorious.  The end result was one super happy (and messy) kid. I am looking forward to when he figures out how to effectively use his silverware; until then I’ll deal with the mess since that means he’s actually eating.

Roasted Butternut Squash, Onion, and Kale over Pasta with Spiced Goat Cheese White Sauce

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Ingredients

  • 1 large butternut squash
  • 1/2 white onion
  • 1 large bunch of curly kale
  • 2 cups cooked pasta
  • 2 cups 1% or skim milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp all spice
  • 1/3 tsp cinnamon
  • 1/4 tsp pepper
  • 4 ounces goat cheese

Directions

  1. Preheat oven to 350F
  2. Peel butternut squash cut in 1/2 lengthwise. Remove the seeds. Cube squash and place in a sprayed cooking dish.
  3. Dice the onion and kale. Add to the cooking dish.
  4. Roast for 45 minutes, or until squash is fork-tender. Stir part-way through to prevent burning.
  5. Create a slurry (white sauce) by adding 2 tbsp to 1 cup of milk. Whisk well to completely dissolve. Add the remaining flour and milk, whisking while adding. Pour into a sprayed frying pan (not heated yet!). Place the pan over medium heat and stir continuously with a rubber spatula to prevent sticking. Add spices while stirring. Continue to stir until the mixture just starts to bubble. Add the goat cheese and continue to stir until melted and fully incorporated.
  6. Add pasta and roasted vegetable mixture to a pan. Pour white sauce over and stir completely. Enjoy!

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Posted by on September 24, 2015 in Nutrition

 

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Grown-Up Mac and Cheese

gourmet mac and cheeseAs a kid, J and I both loved macaroni and cheese. How were we to know that it wasn’t made with real cheese? Thankfully, we’ve come to see how much more amazing this childhood favorite can be. I’ve made a number of takes off macaroni and cheese before, but this is probably my favorite. We don’t plan to feed Eli the box mac and cheese, so we’re hoping something like this will be his favorite go-to childhood meal. Give it a try – I promise you won’t be disappointed.

Grown-up Mac and Cheese

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1 clove garlic, minced
  • 1  medium red onion, diced
  • 1/4 cup all-purpose flour
  • 2 cups 1% or skim milk
  • 5 ounces (1/2 package) of frozen spinach thawed or 1 bag of fresh spinach cooked down
  • 8 ounces gruyere cheese
  • 1.5 cups elbow macaroni (preferably whole grain)
  • 1 pound cooked chicken, diced

gourmet  (2)Directions

  1. Prepare pasta as directed on package; set aside to cool.
  2. Heat olive oil in a skillet. Add onion, salt, and garlic. Cook down until soft. Add vinegar and cook for 1 more minute. Set aside.
  3. Prepare the white sauce (slurry version)
    1. Pour 1/2 cup milk into a measuring cup. While whisking, slowly add flour, making sure none sticks to the bottom. Once fully incorporated, add remaining milk and whisk well.
    2. Spray a skillet with cooking spray and pour milk mixture into the room-temperature pan.
    3. Heat pan over medium-low heat, stirring continuously to prevent sticking.  Continue to heat until the mixture begins to bubble. Once slightly bubbling, allow to bubble while stirring for 3 minutes (this is the thickening stage) and then lower heat to low.
  4. Add cheese to the white sauce and stir until fully melted. Add onion, chicken, spinach, and pasta; mix well until well incorporated.
 
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Posted by on May 3, 2015 in Nutrition

 

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Butternut Squash Pasta Bake

butternut squash pasta bake3

Oh, butternut squash – how I love you. As a kid I never was served butternut squash. While I became more adventurous the older I got, something about squash didn’t appeal to me (probably the texture – I hate mushy food). After hearing my dietetic friends rave about butternut squash this and butternut squash that, I figured I had to break down and give it a chance. How had I been missing out on this heavenly food for so long?!? I was in love instantly. Then I added sage to it and I was in heaven. Ever since I have been making squash dishes a regular occurrence in our house. Since I don’t like mushy foods, I usually use the squash as a sauce or a component of the meal, but don’t often eat it plain. Since I’ve fallen in love with squash, our garden is always full of winter squash and sage plants.

This dish is a simple way to throw together a delicious casserole. Using squash as the sauce cuts out the sodium and sugar often added to other pasta sauces. You don’t need to bake it in the oven unless you choose to put the cheese on to (and who doesn’t love cheese, right?).

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Butternut Squash Pasta Bake

Ingredients

  • 1 cup dried whole grain pasta (8 ounces), prepare
  • 1 medium red onion, diced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 4 cups cooked butternut squash*, cubed
  • Milk (amount needed will vary)
  • 1/8 cup dried sage or 1/4 cup fresh sage, diced
  • 1 package frozen spinach (10 ounces), thawed
  • 1/4 cup pepitas or other seeds
  • 4 ounces part-skim mozzarella cheese, shredded
  • salt and pepper to taste

Directions

  1. Preheat oven to 350F. Spray a 9×13 pan with cooking spray and set aside.
  2. Saute the onion in olive oil. Add the vinegar and mix well. Continue to cook down to desired consistency. Set aside.
  3. In a food processor, place all of the squash. Pulse/process until desired consistency. Add milk to think the mixture if needed.
  4. Add the sage and pulse to mix well. Add salt and pepper to taste.
  5. Add the spinach and pulse until combined. Add the onions and pulse until combined.
  6. Pour the sauce mixture over the pasta and mix well. Transfer to a the prepared dish.
  7. Top the dish with seeds and then shredded cheese.
  8. Bake at 350F for 25 minutes, or until the cheese is melted.

*Tip – preparing winter squash can be a pain. To save time, I dedicate 1 weekend day in the fall to prepare cups of squash. After they are cooked, I portion them into quart freezer bags, so they are ready to go when I need them. I usually portion 1/2 of the squash cubed and 1/2 of the squash already pureed or mashed up.

 
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Posted by on March 15, 2014 in Nutrition

 

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Zesty Summer Pasta Salad

Here is super simple pasta salad recipe for your Labor Day cookout!

Easy Pasta Salad

Ingredients

  • 8 ounces whole wheat pasta
  • 1 large onion, diced
  • 3 large carrots, chopped
  • 1 medium head of broccoli, trimmed and chopped
  • 2 large tomatoes, chopped
  • 1 cup Balsamic vinegar or sun-dried tomato dressing
  • 2-3 ounces fresh parmesan cheese

Directions

  1. Prepare pasta. While pasta is cooking, move on the the next step.
  2. Heat a little olive oil in a nonstick pan and add onion. Saute until soft. Add carrots and cook for 3-5 minutes. Add remaining vegetables (except tomatoes) and cook for another 3-5 minutes. Remove from heat and stir in tomatoes. 
  3. Drain water from pasta. Put pasta in a large dish. Add the vegetables and mix well.
  4. Add dressing and cheese. Stir to coat and refrigerate for at least 3 hours before serving.

 
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Posted by on August 30, 2013 in Nutrition

 

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Curried Cucumber Ranita

Cucumber Yogurt Curry SaladIt’s that time of year when there are more cucumbers than you know what to do with. We had six in the refrigerator and I wanted something other than sliced cucumbers and pickles. I was going through an old cookbook with loose recipes inside and Cucumber Ranita fell out. I love when that happens. The recipe wasn’t quite what I wanted (cream, whole milk yogurt, spices I didn’t have on hand, etc…), I just used the recipe as an inspiration for this recipe. We served it at a family party a few weeks ago and it was a hit.

Curried Cucumber Ranita

Ingredients

  • 4 cucumbers, about 6″ in size
  • 2 cups plain yogurt, regular or greek – the regular worked just fine and wasn’t too runny
  • 1/4 cup cilantro, diced
  • 1/2 cup Madras Curry Paste
  • 4 oz orzo pasta
  • 1/3 cup raisins
  • 1/3 cup peanuts

Directions

  1. Prepare the pasta per directions on package. 
  2. Finely shred 2 of the cucumbers. Mix with the yogurt and cilantro. Add the curry paste and stir well.
  3. Quarter the remaining cucumbers. You may want to remove the seeds or use seedless, but regular cucumbers worked just fine for me.
  4. Mix the yogurt sauce with the pasta. Add the cucumbers, raisins, and peanuts. Stir well. Serve cold.
 
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Posted by on August 16, 2013 in Nutrition

 

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