You know those nights you’re so sick of serving pasta with jar sauce? Yet, you know you’ll still be serving pasta out of some weakness of character? This is the recipe for you!
Our friend, Liana, made this over vacation. It’s the perfect meal for a large crowd – especially a large crowd who just hiked for several hours at altitude carrying toddlers. When we got home she threw this together & everyone loved it!
It’s so easy & satisfying.
You need:
INGREDIENTS:
2 TBSP extra virgin olive oil
2 cloves garlic, minced
1 lb dried pasta (I used whole wheat)
1 head broccoli, cut into small pieces (I use the stems too – peeled & sliced)
1 can diced tomatoes
a couple of handfuls of baby spinach
salt & pepper to taste
fresh parmesan cheese
OPTIONAL: crushed red pepper to taste
Heat water in large pot for pasta. When water has started boiling, add salt & pasta.
Heat your oil in a large skillet. I only have a medium sized skillet. But if I had a large one, that’s what I would’ve used!
Add garlic & cook for about a minute, stirring occasionally.
Add broccoli & stir to coat with oil.
Cover & lower heat to medium-low. Cook for 7-10 minutes, stirring occasionally. Test a piece of broccoli – it should be just tender but still have some crunch.
Remove lid & add tomatoes. This will give it some “juice” too!
Top with a couple of handfuls of spinach, stir to combine & turn heat up to medium.
Meanwhile, cocktail hour Legos.
When spinach has just barely wilted, remove from heat.
When pasta is done, drain & drizzle with olive oil to keep it from sticking.
In a large bowl or pot, combine pasta & veggies. Adjust salt & pepper to taste.
Serve with sprinkled parmesan cheese!
Either my kids loved this or they were starving to death.
Quick & tasty pasta/veggie dish sure to please a big crowd!
Ingredients
2 TBSP extra virgin olive oil
2 cloves garlic, minced
1 lb dried pasta (I used whole wheat)
1 head broccoli, cut into small pieces (I use the stems too – peeled & sliced)
1 can diced tomatoes
a couple of handfuls of baby spinach
salt & pepper to taste
fresh parmesan cheese
OPTIONAL: crushed red pepper to taste
Instructions
Heat water in large pot for pasta. When water has started boiling, add salt & pasta.
Heat your oil in a large skillet. I only have a medium sized skillet. But if I had a large one, that’s what I would’ve used!
Add garlic & cook for about a minute, stirring occasionally.
Add broccoli & stir to coat with oil.
Cover & lower heat to medium-low. Cook for 7-10 minutes, stirring occasionally. Test a piece of broccoli – it should be just tender but still have some crunch.
Remove lid & add tomatoes. This will give it some “juice” too!
Top with a couple of handfuls of spinach, stir to combine & turn heat up to medium.
When spinach has just barely wilted, remove from heat.
When pasta is done, drain & drizzle with olive oil to keep it from sticking.
In a large bowl or pot, combine pasta & veggies. Adjust salt & pepper to taste.
Serve with sprinkled parmesan cheese and/or crushed red pepper if you like it!
This is AMAZING!!!! It requires a little more babysitting than I typically have time for but the stars aligned here & Bea slept through the constant stirring & checking, waking only when it was done. (Thanks, Bea!) Not only is this pretty to look at but it’s sooooooo tasty & full of veggies. A little something special. Next time I make this it will be for guests since it is such a labor of love. But still MUCH easier than I had expected…
Here’s what you need (more or less):
INGREDIENTS:
5 c low-sodium vegetable or chicken broth (I used vegetarian chicken flavored bullion)
2 TBSP olive oil
2 TBSP butter (unsalted if you have it)
1/2 large yellow onion, finely diced
3 carrots, peeled & finely diced
1 c asparagus, end snapped off & finely diced
1/2 c cauliflower pieces
1 c mushrooms, scrubbed & diced
1/2 tsp salt
1 TBSP olive oil (additional)
1 TBSP butter (additional)
1-1/2 c arborio rice
1-1/2 c dry white wine
1-1/2 tsp salt (more or less to taste)
1/2 c frozen peas
4 oz, goat cheese
1/2 c parmesan cheese
fresh dill for garnish
OPTIONAL: change out any veggies you like or have: broccoli, squash, bell peppers, zucchini
Let’s get started! You’ll be surprised how easy this is – I was a little intimidated to make a risotto after hearing about all the work but this wasn’t difficult at all. That said, it requires a lot more than a crock pot soup.
1. Dice onion & veggies. You want them diced finely & uniformly so they’ll cook evenly & quickly.
Which reminds me, when a recipe calls for “trimmed asparagus,” have you ever found that actually cutting it does NOT ensure the tough ends are gone? Try just snapping the end off wherever it naturally “wants” to snap. No more impossible to chew end!
Simmer broth in a small saucepan – keep it on low.
In a large pot, heat 2 TBSP of olive oil and then melt 2TBSP of butter into that.
Once it’s heated, add the diced onions, carrots. Stir & cook for 3 minutes.
Add asparagus, stir to coat & cook for another minute or so.
Yummmmm…
Add chopped mushrooms.
Add salt, stir to combine. Turnout veggies from pot onto a platter. (You’re going to use that same pot for the risotto so don’t clean it!)
Ok. Now, add the ADDITIONAL 2 TBSP olive oil to the pot/Dutch oven you just cooked the vegetables in. Heat on medium-low & add the ADDITIONAL 2 TBSP butter.
Add rice & stir (keeping heat on medium-low).
Cook for 1 minute.
Add 1/2 the wine and 1-1/2 tsp salt.
Now, get your stirrin’ hand ready. From now on you’ll be stirring a lot. Just an easy stir though – nothing too strenuous.
Stir the rice & wine every once in a while until the liquid has been absorbed. (I think you are supposed to stir constantly but I had to run and get something for Maddie or wash a dish etc. so I just stirred often.)
Here’s the liquid. You don’t want liquid. Rice wants liquid.
Now, keep adding 1 cup at a time of your simmering broth to the rice & stirring until it has been absorbed (before you add the next cup.) I think that was awkward writing. Just add a cup of the remaining broth (which is on LOW), keep stirring rice until the liquid has been absorbed. Now add another cup of broth & stir until THAT liquid has been absorbed. Capiche? This is the part that takes a while but you can do some other stuff in between stirs.
Taste your rice to see if it’s done. If it has too much bite to it, add more broth.
I didn’t actually use ALL my broth – I reserved a 1/2 c of broth to add later in case my final risotto was too thick.
Once all the liquid has been absorbed, add the peas and stir. Taste to check salt content. Add salt to taste.
Now for the REALLY yummy part: add the goat cheese & stir. It helps to slice it up a bit. I didn’t.
Author: Christina Cox (slightly adapted from The Pioneer Woman)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6-8
Extra special creamy comfort food using any fresh veg you have on hand.
Ingredients
5 c low-sodium vegetable or chicken broth (I used vegetarian chicken flavored bullion)
2 TBSP olive oil
2 TBSP butter (unsalted if you have it)
½ large yellow onion, finely diced
3 carrots, peeled & finely diced
1 c asparagus, end snapped off & finely diced
½ c cauliflower pieces
1 c mushrooms, scrubbed & diced
½ tsp salt
1 TBSP olive oil (additional)
1 TBSP butter (additional)
1-1/2 c arborio rice
1-1/2 c dry white wine
1-1/2 tsp salt (more or less to taste)
½ c frozen peas
4 oz, goat cheese
½ c parmesan cheese
fresh dill for garnish
OPTIONAL: change out any veggies you like or have including: broccoli, squash, bell peppers, zucchini
Instructions
Dice onion & veggies. You want them diced finely & uniformly so they’ll cook evenly & quickly.
Simmer broth in a small saucepan – keep it on low.
In a large pot, heat 2 TBSP of olive oil and then melt 2TBSP of butter into that.
Once it’s heated, add the diced onions, carrots. Stir & cook for 3 minutes.
Add asparagus, stir to coat & cook for another minute or so.
Add chopped mushrooms.
Add salt, stir to combine. Turnout veggies from pot onto a platter. (You’re going to use that same pot for the risotto so don’t clean it!)
Add the ADDITIONAL 2 TBSP olive oil to the pot/Dutch oven you just cooked the vegetables in. Heat on medium-low & add the ADDITIONAL 2 TBSP butter.
Add rice & stir (keeping heat on medium-low).
Cook for 1 minute.
Add ½ the wine and 1-1/2 tsp salt.
Stir the rice & wine every once in a while until the liquid has been absorbed. (I think you are supposed to stir constantly but I had to run and get something for Maddie or wash a dish etc. so I just stirred often.)
Keep adding 1 cup at a time of your simmering broth to the rice & stirring until it has been absorbed (before you add the next cup.) I think that was awkward writing. Just add a cup of the remaining broth (which is on LOW), keep stirring rice until the liquid has been absorbed. Now add another cup of broth & stir until THAT liquid has been absorbed.
Taste your rice to see if it’s done. If it has too much bite to it, add more broth.
Once all the liquid has been absorbed, add the peas and stir. Taste to check salt content. Add salt to taste.
Add the goat cheese & stir. It helps to slice it up a bit. I didn’t.
Add the parmesan cheese and the vegetables stirring to combine.
London. 1994. I was sleeping on someone’s floor that summer. We decided to go see “Reservoir Dogs” at the cinema. (Yes, I called it “cinema” to get you in the frame of mind.) I ordered popcorn. Crammed a large fistful into my maw. What the WHAAAAT??? Sweet? It was sweet. AND savory. Mmmmmmm…like an adult’s Cracker Jack.
People were smoking cigarettes in there. The good old days!
Last week, a new friend was telling me how to make microwave popcorn in a brown paper bag. (Thanks, Kristy!) I remembered seeing something about it on Pinterest so I decided to give it a whirl.
Today I got a hankering for the sweet version so I looked up some recipes. Most of them called for what most Santa Monica moms consider the devil of all sugars: corn syrup (which makes a mean pecan pie) but I thought I could find something more “natural.” It came out real nice. REAL nice!
Btw: if you’re interested, here’s what’s in Pop Secret, Premium Popcorn:
POP SECRET, PREMIUM POPCORN, 1-STEP WHITE CHEDDAR
INGREDIENTS: Popcorn, Partially Hydrogenated Soybean Oil, Salt, Modified Cornstarch, Maltodextrin, Natural Flavor & Artificial Flavor, Lactic Acid, Monosodium Glutamate, Color (Yellow 5 Lake & Yellow 6 Lake), Nonfat Milk, Freshness Preserved by Propyl Gallate.
That isn’t sooooooo bad. But check out this one!
ORVILLE REDENBACHER’S, MICROWAVE SHAKEABLES, REAL RANCH POPCORN
INGREDIENTS: Popcorn Orville Redenbacher’s Gourmet Popping Corn, Palm Oil, Salt, Freshness Preserved with TBHQ and Citric Acid. Pouch Ranch Seasoning, [Buttermilk, Salt, Tomato Powder, Monosodium Glutamate, Cornstarch, Sugar, Whey, Sodium Diacetate, Onion Powder, Citric Acid, Garlic Powder, Spices, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Lactic Acid, Natural Flavor and Artificial Flavors, Disodium Inosinate and Disodium Guanylate, Canola Oil, Artificial Color (Including Titanium Dioxide, FD&C Red 40, FD&C Blue 2 and FD&C Yellow 5) Maltodextrin, Disodium Phosphate, Less Than (2%) Silicon Dioxide Added as an Anticaking Agent], Buttermilk Powder, Salt, Onion Powder, Natural Flavoring, Modified Cornstarch, Tomato Powder, Citric Acid, Spice and Herb, Disodium Guanylate, Disodium Inosinate, Spice and Coloring, Artificial Color, FD&C Blue 1, FD&C Red 40.
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INGREDIENTS:
1/4 c popcorn kernels
1 TBSP olive oil
salt to taste (1 pinch up to 1/4 tsp)
brown paper bag (OR a vented lid which can be laid across a micro safe bowl – prolly more eco friendly)
First I’ll show you how to make the straight up kind, then I’ll share a couple of variations.
Combine kernels, olive oil & salt in a small bowl.
Unceremoniously DUMP into a brown paper bag (or your bowl – incidentally, I plan on using a bowl with a vented lid as soon as I GET a vented lid.) But hey, I had a package of brown paper bags from 2009 – when I was teaching 6th grade.
Some recipes advised STAPLING the bag. Listen, I used to bus tables at The Old Heidelberg in Naples, FL and will never forget the sparks that flew when I put a wicker bread basket with staples in the micro. Nor the ass-chewing I got from the cooks.
I folded my bag.
Unsure of how long to microwave it, I pushed the “POPCORN” button.
Then, b/c I missed the heavenly trill of the smoke detectors, I pushed it again.
Dad-blame it!!
So I tried it again. This time I just pushed the popcorn button once. When I heard the popping slow down, it happened to turn off. I suggest you stand right by your microwave and when the popping slows down, turn it off since all microwaves tend to have different POWER.
The second time it came out perfect! I added a little salt.
Now for the flavors.
1. SPICY. Add a tsp of spice rub to the kernel/oil/salt mixture. I used Tony Chachere’s spice rub.
Tasty!
2. HERB/PARMESAN. Add a few sprigs of fresh herbs to the kernel/oil/salt mixture. I used rosemary & thyme.
Make sure the herbs are coated in oil so they don’t burn. You can also mix them in the oil/kernel concoction for about 5 minutes prior to nuking so they can infuse the oil.
Sprinkle fresh parmesan on top of the popped corn. YUM!
(I forgot to take a picture of that.)
3. SWEET. This is my favorite. Add 1-2 tsp of maple syrup to the kernel/oil/salt mixture. You still need the salt!
Because of the sugar it seems to burn but it might be just caramelizing. Just pay extra attention to cooking time.
It looks burnt but it’s not!
Macro feature really can’t make my fingers/nails look dirty enough!
Quick & easy snack. Sooooo much healthier than the store bought microwave popcorn!
Ingredients
¼ c popcorn kernels
1 TBSP olive oil
1 pinch salt (you can always add more later)
brown paper bag OR microwave safe bowl with vented lid (lid can be bought separately)
OPTIONAL:
creole spices
sprigs of fresh herbs
fresh parmesan cheese
1-2 tsp maple syrup
Instructions
In a small bowl, combine popcorn kernels, olive oil & salt.
Pour mixture into a brown paper bag.
Fold bag several times.
Microwave using “Popcorn” button. If you don’t have that button, try 2 minutes on HIGH but be ready to shut it off when the popping slows down!
Notes
To add flavors:
1. SPICY: add spices directly to bowl of oil/kernels/salt. Continue as you did with the plain.
2. HERBS: add sprigs of fresh herbs to the bowl of oil/kernels/salt. Allow to infuse for 5 minutes. Continue as you did with the plain.
3. SWEET: add 1-2 tsp of maple syrup to the bowl of oil/kernel/salt. Continue as you did with the plain.
2.2.1
Finally, the one con to making popcorn this way: there tend to be a lot more unpopped kernels than you’d get in the pre-made microwave popcorn bag. I’ve yet to find a solution to this problem but am interested in hearing if anyone out there has?
This morning Maddie was eating this dish (yes, for breakfast) and I remarked, “When I was a kid we didn’t eat pesto.”
She asked me what we ate instead.
“Oh, we ate Spaghettios, Fluff-N-Nutter sandwiches on Wonder Bread, Steak-ums, American Goulash (homemade Hamburger Helper), Campbell’s Tomato soup with grilled cheese sandwiches (on Wonder bread with Kraft singles and margarine). I could go on.
All that sodium, those chemicals & preservatives and look how great WE turned out!
If I’d known how easy this stuff was to make I’d have made it years ago. Try it – it’s very easy and beautiful and you’ll love the results. (Note to Libby: you can get all the ingredients at Trader Joe’s.)
All you need is:
INGREDIENTS:
30 large leaves or 60 small leaves fresh basil
generous pinch of salt
2 cloves of garlic, peeled
3 TBSP pine nuts, toasted
4 TBSP olive oil
4 TBSP parmesan reggiano, grated
1. Add basil, salt & garlic to blender and blend into a thick paste. You might find you need to add 2 TBSP of the olive oil to get it going.
I used coarse sea salt but I prefer using fine sea salt as the coarse didn’t chop up well in my blender and I got a few bites of it when I ate. If you have a powerful blender or food processor you’ll have no problem!
2. Add pine nuts and remaining 2 TBSP olive oil & blend some more. Add cheese and blend till you have a creamy pesto sauce.
Serve on pasta, as a pizza topping, smeared on crusty bread, or tossed in a salad!
Shock of shocks – both my kids love this! Even G loves it. Holy cow.
Add last 2 TBSP olive oil & cheese and blend until smooth & creamy.
Toss with pasta, salads or smear over crusty bread. YUM!
Notes
This recipe yields 1 cup of pesto.
NOTE: If you don’t use it all at once, store covered in fridge with a light coating of olive oil to keep it from turning brown. If it DOES turn brown, you can still eat it!! It’s just not as appealing visually…
Pesto can be frozen. Simply omit the cheese and freeze. You can add the cheese later when it’s defrosted.
Freezing methods: freeze (without the cheese) in tightly wrapped ice cube trays OR as dollops on a cookie sheet. If you use the cookie sheet method, be sure to wrap the dollops as soon as they’re frozen, really well in plastic and then in a Zip-Loc freezer bag. When you defrost you can add the cheese.
FINALLY!!! A recipe the kids like. M even professes to liking avocados again after this one.
INGREDIENTS:
1-1/2 c orzo (whole wheat if you can find it)
5 c raw broccoli cut intros small florets & stems
2 cloves garlic, peeled
2/3 c pine nuts, toasted
1/3 c parmesan cheese
juice of 1 lemon
1/4 c olive oil
1/4 c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this at the last minute!)
1. Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
2. Cook the broccoli. While we’re on the subject – you can use the flowers and the stems in this recipe. Just be sure to peel the skin off the thick stems and then you can slice small coin shaped pieces. They are really tasty and that way as little as possible goes to waste.
Bring 3/4 c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
3. Make the pesto. (Yum!) Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
4. Just before serving, toss the orzo and remaining cooked broccoli with about 2/3rds of the broccoli pesto and the lemon zest. (I totally forgot the zest but will do it next time!) Thin with a little warm water of you like, then taste and adjust the salt, lemon juice and/or pesto. Mine needed more pesto.
Two ways to serve:
For a group – fold in avocados, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
For individual servings – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice.
Ooooooooooooooo
Ahhhhhhhhhh….avocado porn!
This is a delicious & pretty comfort food. Both my kids loved it which makes it a big hit and a small miracle.
NOTES: You can make the separate parts ahead of time and refrigerate. I made them the afternoon before as I had a couple of friends coming by the next day. I ran hot water over the orzo & broccoli to take the fridge chill out and then tossed with the pesto.
Author: Christina Cox (slightly adapted from Super Natural Every Day)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
This is called a “salad” but I like to think of it as a yuppie’s macaroni & cheese. A tasty, healthy kid-friendly meal. In other words: a small miracle!
Ingredients
1-1/2 c orzo (or any other small pasta)
5 c raw broccoli cut into small florets & stems
2 cloves garlic, peeled
⅔ c pine nuts, toasted (see NOTE for how to toast)
⅓ c parmesan cheese
juice of 1 lemon
¼ c olive oil
¼ c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this just before serving!)
Instructions
Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
Cook the broccoli. Bring ¾ c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
Make the pesto. Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, ¼ tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
Just before serving, toss the orzo and remaining cooked broccoli with about ⅔rds of the broccoli pesto and the lemon zest. Thin with a little warm water of you like, then taste and adjust by adding salt, lemon juice and/or pesto.
Notes
TOASTING PINE NUTS: Heat oven to 400. Spread pine nuts evenly on a cookie sheet. Toast a few minutes until golden brown. Do NOT walk away & forget the pine nuts!
Two ways to serve:
1. For a group – fold in avocado slices, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
2. For individual servings (and if you plan to have leftovers) – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice. (This way your whole salad will not turn brown overnight!)
Here’s the liquid. You don’t want liquid. Rice wants liquid.
