A great alternative to traditional pastas and they have the added benefit if being nutrient dense as well as being gluten free. There are no nasties, just the good vegetables and a healthy dose of fibres, vitamins and minerals.
Wholewheat pasta contains more than twice the fibre of white refined pasta, so is always a great switch to make – not only will it keep you feeling fuller for longer, it’ll give you a more sustained level of energy.
50g dried green lentils
10g dried porcini
1 red onion
1 clove of garlic
1 stick of celery
1 sprig of fresh rosemary
1 bay leaf
50ml red wine , (optional)
1 x 400g tin of plum tomatoes
160g wholewheat spaghetti
a few sprigs of fresh thyme
extra virgin olive oil
20g Italian hard cheese
Tip the lentils into a small saucepan, cover with water and bring to the boil. Turn the heat down to medium and cook for 12 minutes, or until tender. Drain, return to the pan and season lightly with sea salt, black pepper and a drizzle of olive oil.
Meanwhile, place the porcini into a small bowl, just cover with boiling water and leave to rehydrate.
Peel the onion and garlic, trim the celery and finely chop together. Pick and finely chop the rosemary leaves.
Heat a splash of olive oil in a medium pan over a medium-low heat, add the chopped veg, bay and rosemary, then cook gently with a lid on for 10 minutes, or until softened, stirring occasionally.
Turn the heat up to medium-high, pour in the red wine (if using), then leave to bubble and cook away.
Finely chop the porcini and add to the pan, along with the soaking water, leaving any gritty bits behind.
Tip in the tomatoes, breaking them up with a spoon as you go, then add half a tin’s worth of water. Bring to the boil, then reduce to a medium-low heat and cook for 10 minutes, adding the lentils as soon as they’re drained and ready.
Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
Pick the thyme leaves into a bowl, add the breadcrumbs and ½ a tablespoon of extra virgin olive oil, then toss to coat. Toast in a dry frying pan over a medium heat until lightly golden, stirring regularly.
Remove the bay leaf and mash the sauce gently with a potato masher, then season to taste with salt and pepper.
Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti and tip back into the pan. Add the sauce and mix together, loosening with splashes of cooking water, if needed.
Divide between your bowls, sprinkle with the herby breadcrumbs, grate over the cheese and serve.
What can be better than a side of creamy, nutmeg-infused spinach?
2 cloves of garlic
2 teaspoons dried oregano
1 whole nutmeg , for grating
1 kg frozen chopped spinach
100 g unsalted butter , (cold)
100 g Cheddar cheese
100 g plain flour
100 g rolled oats
250 ml crème fraîche
Preheat the oven to 180ºC/350ºF/gas 4.
Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano.
Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly.
Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated.
Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate.
Put the cooked spinach mixture into the processor (there’s no need to clean it), then add the crème fraîche and blitz for 1 minute.
Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.
Making cookies, cakes, pinwheels, muffins and ice blocks are firm favourites in our house. But have you ever stopped to consider what you child is learning while they’re helping you in the kitchen? It’s probably more than you think.
Many teachers are integrating kitchen garden programs and cooking activities into their curriculum because there are so many educational benefits across a variety of learning areas.
French Bread Pizzas
French bread pizza is so easy to make because you use store bought French bread as the pizza crust. You don’t have to make homemade pizza dough.
To make the French bread pizza, sliced a loaf of French bread in half, lengthwise, and top it with pizza sauce, mozzarella cheese, and your favorite toppings. Josh used sausage, caramelized onions, and roasted red peppers for this pizza. The joy of making French bread pizza? You can use whatever toppings you want! Feel free to add mushrooms, spinach, artichokes, pepperoni, pineapple, fresh basil, tomatoes, whatever pizza toppings you love!
Bake the pizza until the cheese is melted. Slice the French bread pizza and serve warm. Kids and adults love this easy pizza recipe! It is perfect for busy weeknight dinners or easy entertaining.
Set up a toppings bar and let little ones customize their own creations.
Pecan Sugar Cookies with Sprinkles
Basic pecan shortbread cookies made with just butter, sugar, flour, vanilla extract, and finely ground toasted pecans. Great recipe for the holidays – Christmas and New Year’s Eve.
1 cup all-purpose flour
1/8 teaspoon salt
4 oz unsalted butter , room temperature
1/3 cup white sugar
1/2 cup pecans , toasted, finely ground
1 teaspoon vanilla extract
Toast pecans at 350 degrees Fahrenheit for 5 minutes. Watch carefully to make sure they don’t burn – they burn easily. Cool them off completely.
To make finely ground nuts, place toasted pecans into food processor and process until finely ground.
How to make pecan shortbread cookie dough:
In a large mixing bowl, beat butter, sugar until creamy. Add vanilla and continue beating.
Add 1/2 cup finely ground pecans and beat to combine.
In a separate bowl, combine flour and salt, then add mixed flour and salt to the creamy butter-sugar mixture. Do not overmix, just enough to combine all ingredients and form a cookie dough.
How to shape cookie dough:
Shape dough into 4 logs of different thickness (to make cookies of different radius – large and small).
Wrap each log in plastic wrap and put wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.
How to bake pecan shortbread cookies:
Preheat oven to 325 Fahrenheit.
After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.
Place cookie slices on parchment-lined ungreased baking sheet, spacing 1 inch apart.
Bake for about 15 minutes, don’t let the cookies get brown.
After about 15 minutes of baking, transfer cookies to wire rack to cool.
Tofu-cashew ricotta, red lentil marinara and loads of fresh spinach, this lasagna is protein packed with 26 grams per serving and is sure to satisfy!
Ingredients for 4 servings:
1 cup dried red lentils (2) 25-ounce jars marinara sauce 1 cup raw cashews 16 ounce firm tofu, patted dry with paper towels 1/2 cup nutritional yeast 3 tablespoons fresh lemon juice, from about 2 lemons 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon oregano 1/2 teaspoon garlic powder 2-3 cups baby spinach 1 box lasagna noodles, whole grain or gluten free if needed Double recipe Easy Vegan Mozzarella Cheese
First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
Preheat the oven to 350 degrees.
Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
Assembling the lasagna: Add about 1 cup of marinara sauce to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.
The original recipe is spicy, but you can adapt it the way you prefer!
Ingredients for 4 servings:
200 gr. (7 oz.) of salmon 150 gr. (5,3 oz.) of shrimps (already cleaned) 200 gr. (7 oz.) of udon noodles 500 ml. (16,9 fl.oz.) of vegetable broth 4 spring onions 2 pak choi cabbages 1/4 of red onion 1 tsp. of chopped ginger 1 tsp. of tom yum spice paste 1 tsp. of spicy chili paste 1 tbsp. of soy sauce 25 ml. of extra virgin olive oil 1 tsp. of sesame oil juice of half lime salt and pepper to taste
1.In a wok brown the finely chopped onions with few tbsp. of olive oil and chopped ginger. Add tom yum spice paste, sesame oil and spicy chili paste. Mix everything with a wooden spoon and cook over high heat for few minutes. 2.Add diced salmon and shrimps, lower the heat and cook everything for approx. 3 minutes, stirring occasionally. Then add the pak choi cabbages cut into strips and gradually pour the broth letting everything boil for approx. 30 minutes. 3.Boil the noodles for 2 minutes in a pot with salted boiling water. When ready, drain them and put them in the fish soup. Cook for another minute adding the lime juice a little salt and a pinch of black pepper to taste. 4.Serve with a few slices of raw red onion and a bit of chopped parsley (optional).