Tag Archives: pasta

Winning Veggie Combination and Lemon Kale Chips

This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!

First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.

Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:

  • 1 Tbsp. olive oil
  • 1 tsp. butter

Prepare your vegetables:

  • 1 large carrot, thinly sliced
  • 1 large clove garlic (or up to 4 small garlic cloves), minced
  • 1/2 small head of cauliflower (about 2 cups), roughly chopped
  • 1 scallion (green onion), chopped
  • 6-8 leaves of kale, chopped into 1″ squares (discard stems)

Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:

  • 1 Tbsp. honey
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. low sodium soy sauce
  • 1/2 tsp. Rooster sauce (hot chili sauce)
  • 1/2 c. chopped walnuts

Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.

Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!

Serves 2.

I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.

Baked Penne with Roasted Veggies and Chicken (Feb. 11, 2010)

Here’s another healthy favorite:

Preheat oven to 450 degrees F.

Chop vegetables into bite size pieces:
1 red pepper
2 zucchini
2 summer squash
8 oz. sliced mushrooms
1 leek

Place on baking sheet (I use large stoneware bar pan from Pampered Chef) with:
2 Tbsp. olive oil
1 tsp. sea salt
1 tsp. freshly ground black pepper

Toss vegetables in oil gently and bake at 450 degrees F for 15 minutes (or until tender).

Meanwhile, bring a large pot of water to boil and cook pasta for 6-7 minutes (needs to still be hard on the inside; it will finish cooking in the oven):
1# whole wheat penne pasta

In a large bowl, mix:
1 large jar of Ragu Organic Original Marinara Sauce
1 c. ricotta cheese
8 oz. shredded part skim mozzarella
1 1/2 c. frozen peas, thawed
3 c. pre-cooked, cubed chicken (optional: without the chicken, this dish makes a great side dish or vegetarian meal)

Drain pasta and add to cheese/sauce mixture. Add roasted veggies. Toss gently and pour into greased 9×13 pan or large casserole dish.

Top with:
1/4 c. grated Parmesan cheese
2 Tbsp. butter, cut into small pieces (placed on top of Parmesan to make a nice crispy topping)

Bake at 450 degrees for 25 minutes.

Serves 12. Could also be used as a side dish for a large party.

It is SO yummy!

Shrimp Alfredo with Broccoli (Jan. 13, 2010)

Here’s my version of Alfredo Sauce. It tasted delicious and filled the house with a wonderful aroma. And, when you make it from scratch, it’s healthier for you because you can control the ingredients (low fat milk vs. heavy cream, etc.). Enjoy!

4 oz. whole wheat pasta (cook according to box directions)
4 Tbsp. butter
2 cloves garlic, minced
salt & pepper to taste
1/4 tsp. dried thyme leaves
1 tsp. dried parsley leaves
1/4 c. grated parmesan (fresh is always best if you have it)
1/4 c. self-rising flour
1 1/4 c. low fat milk
1 bag of pre-cooked shrimp, tails removed
1/4 c. chopped scallions (green onions), optional
1/2 bag of broccoli, steamed

Over medium heat, melt butter, sautee garlic with salt, pepper, thyme, and parsley. Sprinkle in flour and parmesan, stirring constantly, until mixture is thick. Add in milk and allow to thicken. Add shrimp and heat through. Pour over prepared pasta or fold pasta into sauce. Garnish with chopped scallions. Broccoli may be added to the pasta or served on the side. Serves 3-4.

You could use frozen peas if broccoli is not your green veggie of choice.

Bon Appetit!
Melissa

Tomato Caper Pasta with Turkey Feta Meatballs by Melissa McKinnon

This is a wonderful and quick meal to get the kids involved in the kitchen. They will especially love to mix the meatballs and roll them into little balls. I shared this one with a coworker and she says her kids ask for it on a weekly basis.

Tomato Caper Pasta

INGREDIENTS
½ onion, chopped
1 T. butter
1 tsp. coarse salt
1 tsp. cracked pepper
¼ tsp. celery seed
2 cloves of garlic, minced
8 oz. Tomato Sauce (I use Ingles’ Happy Harvest organic brand)
1-2 T. Shiraz, or your favorite wine
1 T. dried basil
1 T. capers, drained
2 c. whole grain pasta, cooked and drained
Fresh parmesan cheese, grated

DIRECTIONS

Cook pasta according to package instructions. Drain and set aside.

Meanwhile, in skillet over medium heat, saute chopped onion and garlic in butter. Add salt, pepper, and celery seed. Cook until transluscent.

Add tomato sauce, Shiraz, basil, and capers. Simmer until reduced to desired thickness.

Stir in drained pasta. Garnish with grated parmesan cheese. Serve hot with Turkey Feta Meatballs (recipe below). Serves 4.

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Turkey Feta Meatballs

INGREDIENTS

1 lb. ground turkey
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. Texas Pete (or your favorite hot sauce)
4 oz. container of crumbled feta cheese

DIRECTIONS
Combine all ingredients and mix well. Take your rings off and mix with your hands. It really is the most effective method. Let it be a stress reliever for you. Roll into 1″ balls.

Heat 1 Tbsp. of olive oil in a skillet over Medium to Medium High heat. Cook for approximately 8-10 minutes (4-5 minutes on each side), till browned. Since turkey is poultry, you will want to make sure it’s thoroughly cooked (no pink) to avoid food borne illnesses.

Serve on top of Tomato Caper Pasta (recipe above).