by Claudia
After 6 months I finally found a lunch the kids like! And they don't even know it's full of vegetables. Here is a recipe that makes enough for 6 kids plus 3 adults.
1 kg package cheese tortellini (whole wheat or tricolour)
2 Tbsp olive oil
1 red onion, chopped
1 large carrot, chopped
1 sweet potato, peeled and chopped
1 zucchini, peeled and chopped
3 cloves garlic, chopped
1 can bruschetta style diced tomatoes
pinch each salt, pepper and brown sugar
grated parmesan
Boil pasta in lightly salted water until cooked, around 8 minutes. Drain, toss with a bit of olive oil, and store in a tupperware container for duty day.
In a large pot, heat olive oil over medium and add onion, carrot, sweet potato and zucchini. Stir occasionally and cook until veggies are mostly softened. Add garlic, tomatoes and seasonings, and simmer covered for half an hour or more.
When done, let cool a bit then blend until smoothly pureed (sometimes I add a splash of almond milk to make it a little more creamy). Store in a container for duty day. To serve, just reheat tortellini with a one-minute dunk in boiling water, then drain and stir in cold sauce and sprinkle bowls of pasta with parmesan. I offer with an appetizer of cucumber chunks and steamed green beans.
Showing posts with label Pasta or Noodles. Show all posts
Showing posts with label Pasta or Noodles. Show all posts
Cashew Surprise
by Claudia
This should be called "Macaroni with Zucchini, Mushrooms & Cashews" but after the kids played at trying to differentiate the cashews from the macaroni noodles, we all thought "Cashew Surprise" was more fitting. You can't tell when you'll get a soft-yet-crunchy little cashew in your mouth!
2 zucchinis, grated
3 cloves garlic, minced
pinch of sea salt and black pepper
2 Tbsp each hemp seeds and grated parmesan
2 cups mushrooms (cremini, or your choice), cut into 8ths
handful of whole raw cashews
pinch of sea salt
olive oil
plenty of cooked whole wheat macaroni (or small noodles of your choice)
In a large skillet, heat some olive oil and saute zucchini with garlic until soft and cooked through, adding salt and pepper halfway through. When done, spoon out zucchini and set aside.
In the same now-empty skillet heat a little more oil and saute mushrooms for 5 minutes, then add the pinch of sea salt plus whole cashews. Continue cooking til mushrooms are nicely browned and softened and cashews are juicy and toasted.
Puree cooked zucchini with hemp seeds and parmesan, adding a bit of water to thin out if necessary. Stir into cooked noodles along with mushrooms and cashews. Serve warm.
Some kids didn't even touch the mushrooms, so you can decide whether or not to make and include mushrooms or replace with something else (cubes of cheese?) or leave out entirely. Everyone loved the noodles and cashews, though :-)
This should be called "Macaroni with Zucchini, Mushrooms & Cashews" but after the kids played at trying to differentiate the cashews from the macaroni noodles, we all thought "Cashew Surprise" was more fitting. You can't tell when you'll get a soft-yet-crunchy little cashew in your mouth!
2 zucchinis, grated
3 cloves garlic, minced
pinch of sea salt and black pepper
2 Tbsp each hemp seeds and grated parmesan
2 cups mushrooms (cremini, or your choice), cut into 8ths
handful of whole raw cashews
pinch of sea salt
olive oil
plenty of cooked whole wheat macaroni (or small noodles of your choice)
In a large skillet, heat some olive oil and saute zucchini with garlic until soft and cooked through, adding salt and pepper halfway through. When done, spoon out zucchini and set aside.
In the same now-empty skillet heat a little more oil and saute mushrooms for 5 minutes, then add the pinch of sea salt plus whole cashews. Continue cooking til mushrooms are nicely browned and softened and cashews are juicy and toasted.
Puree cooked zucchini with hemp seeds and parmesan, adding a bit of water to thin out if necessary. Stir into cooked noodles along with mushrooms and cashews. Serve warm.
Some kids didn't even touch the mushrooms, so you can decide whether or not to make and include mushrooms or replace with something else (cubes of cheese?) or leave out entirely. Everyone loved the noodles and cashews, though :-)
Pasta Shapes in Tomato Lentil Sauce
by Ali
This is a lunchtime favourite on my duty day. I have yet to have a kid refuse it. Gabey and Wolf have commented at times that it was spicy and I held my breath, but that was followed with "we like spicy". Second, third even fourth helpings are requested. The kids like the shape pasta and spend much time identifying the animals and vehicles.
It's easy to make. I make a large batch of the sauce in advance and freeze.
1 jar garden vegetable pasta sauce
apx 3/4 cup well cooked lentils
steamed veggies - I've used squash, carrots, zucchini, celery...
Blend in the blender until there are no chunks (that's key - the kids can't detect all the veggies, it's a smooth puree). This sauce freezes well and can be thawed overnight.
I serve this over the shaped Tinkyada rice pasta. It can be made the night before, but no earlier - the texture changes and it's not as good.
This is a lunchtime favourite on my duty day. I have yet to have a kid refuse it. Gabey and Wolf have commented at times that it was spicy and I held my breath, but that was followed with "we like spicy". Second, third even fourth helpings are requested. The kids like the shape pasta and spend much time identifying the animals and vehicles.
It's easy to make. I make a large batch of the sauce in advance and freeze.
1 jar garden vegetable pasta sauce
apx 3/4 cup well cooked lentils
steamed veggies - I've used squash, carrots, zucchini, celery...
Blend in the blender until there are no chunks (that's key - the kids can't detect all the veggies, it's a smooth puree). This sauce freezes well and can be thawed overnight.
I serve this over the shaped Tinkyada rice pasta. It can be made the night before, but no earlier - the texture changes and it's not as good.
Macroyummy
by Tara
Cook either brown rice or rice or kamut pasta...let cool.
Steam cut broccoli, carrots, and Cauliflower.
Add to rice or pasta toasted sesame oil, bragg and lemon juice to
taste. Add tofu cubes and reheat before serving.
Cook either brown rice or rice or kamut pasta...let cool.
Steam cut broccoli, carrots, and Cauliflower.
Add to rice or pasta toasted sesame oil, bragg and lemon juice to
taste. Add tofu cubes and reheat before serving.
Goat Cheese Pasta
by Jacqueline
Ingredients
1 and 1/2 boxes of pasta (i like to use catelli smart pasta)
2 cans of organic whole tomatoes
half a head of garlic
1 large red onion
2 organic red peppers
2 tbsp of dried basil or full bunch of fresh basil
1 Organic Lemon
3/4 of large tube of goat cheese
Extra Virgin Olive oil
Directions
Peel and dice onion
Coat large sauce pan with olive oil and turn burner to medium
Throw in Onion and start to sautee
Smash, Peel and finely chop garlic and add to onion
If using dried basil add to onions and garlic
Roast red peppers, let cool and then peel, add to onions and garlic
Grate lemon rind into onions, garlic and red pepper
When onions and garlic have caramelized add tomatoes.
Let simmer for as long as you can.
Cook pasta to directions.
While pasta is cooking add goat cheese to tomato sauce, keep stirring so that it melts
When pasta is finished cooking, drain and add to sauce.
If you're using fresh basil, clean and chop and add to pasta and sauce.
Ingredients
1 and 1/2 boxes of pasta (i like to use catelli smart pasta)
2 cans of organic whole tomatoes
half a head of garlic
1 large red onion
2 organic red peppers
2 tbsp of dried basil or full bunch of fresh basil
1 Organic Lemon
3/4 of large tube of goat cheese
Extra Virgin Olive oil
Directions
Peel and dice onion
Coat large sauce pan with olive oil and turn burner to medium
Throw in Onion and start to sautee
Smash, Peel and finely chop garlic and add to onion
If using dried basil add to onions and garlic
Roast red peppers, let cool and then peel, add to onions and garlic
Grate lemon rind into onions, garlic and red pepper
When onions and garlic have caramelized add tomatoes.
Let simmer for as long as you can.
Cook pasta to directions.
While pasta is cooking add goat cheese to tomato sauce, keep stirring so that it melts
When pasta is finished cooking, drain and add to sauce.
If you're using fresh basil, clean and chop and add to pasta and sauce.
Soba Noodles with Quinoa and Vegetables
by Tamara
have some cooked quinoa in the fridge ready to go (to cook quinoa, i use 1 cup quinoa to 2.5 cups of water or broth, a hit of butter and ample sea salt. with the extra half cup (or more) of liquid the quinoa cooks for at least 25-30 minutes. then i steam it for 5-10 minutes after all the water is gone for the biggest, fluffiest quinoa possible)
the soba noodles i get have a little piece of paper around each portion. i break the dry noodles in half before cooking and usually estimate one portion per kid, 2 portions per adult.
boil water in a large saucepan-type pot if possible. add broccoli and cauwliflower or anything other vegetable you like to boil for about 2 minutes. add the noodles and cook for 3 minutes.
drain everything.
use the same pot for sauteeing some garlic in olive oil until it's golden.
then you can be creative with the 'sauce' -- the noodles will need some liquid so they don't stick -- so you can add either braggs, some miso dissolved in hot water, a little sesame oil, lime, tamari, dulse... or all of the above.
add the cooked noodles and vegetables after you've coated the pot with some liquid. then, as you're stirring, add a couple very big spoonfuls of cooked quinoa. the quinoa separates and coats the noodles and vegetables.
the co-op kids quite like it and call the soba noodles 'worms.'
have some cooked quinoa in the fridge ready to go (to cook quinoa, i use 1 cup quinoa to 2.5 cups of water or broth, a hit of butter and ample sea salt. with the extra half cup (or more) of liquid the quinoa cooks for at least 25-30 minutes. then i steam it for 5-10 minutes after all the water is gone for the biggest, fluffiest quinoa possible)
the soba noodles i get have a little piece of paper around each portion. i break the dry noodles in half before cooking and usually estimate one portion per kid, 2 portions per adult.
boil water in a large saucepan-type pot if possible. add broccoli and cauwliflower or anything other vegetable you like to boil for about 2 minutes. add the noodles and cook for 3 minutes.
drain everything.
use the same pot for sauteeing some garlic in olive oil until it's golden.
then you can be creative with the 'sauce' -- the noodles will need some liquid so they don't stick -- so you can add either braggs, some miso dissolved in hot water, a little sesame oil, lime, tamari, dulse... or all of the above.
add the cooked noodles and vegetables after you've coated the pot with some liquid. then, as you're stirring, add a couple very big spoonfuls of cooked quinoa. the quinoa separates and coats the noodles and vegetables.
the co-op kids quite like it and call the soba noodles 'worms.'
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