Archive | Pasta RSS feed for this section

#BetterGoodThings- Marathon Lasagna Rolls

28 Apr #BetterGoodThings: Marathon Lasagna Rolls- a healthier and easier lasagna with bison and cottage cheese

#BetterGoodThings: Marathon Lasagna Rolls- a healthier and easier lasagna with bison and cottage cheese

 

Yikes!  The disorganization of my mind is spilling directly over onto the blog.

Guess what day it isn’t?

It isn’t the third Thursday of the month.  That’s the day that Better Good Things is supposed to grace the headlines on the blog, but this month that day rolled by long ago in what was a haze of Boston Marathon prep for me (and STAAR test madness for Evin).  Just to be clear- that didn’t mean that I didn’t create and share this recipe with my family in time for my deadline… it just meant I forget about y’all.

*hangs head in shame and looks up with endearingly sad puppy-dog eyes*

I am sorry.  I’m the blogging equivalent of your super flakey friend this month.

You know the friend who always makes really ambitious, elaborate plans with you to go on a fabulous girls’ trip in the not-too-distant future and then becomes vaguely busy the closer the date grows?  Yeah.  That one.  (Which reminds me- I think I might be slightly committed to trips to both the Amalfi Coast and Vegas that I need to start side stepping out of pretty soon… because I’m totally busy… with things.)

For April, Evin and I chose to “better up” lasagna- a beloved favorite in many a kitchen- which launched us into a great philosophical debate.  Are we “easying up” healthy things or “healthying up” easy things when we are engaged in our “bettering?”  And really, how do you define healthy?  And what is actually considered easy?

Too many questions.

Honestly, who knows!  I love that we went with Better Good Things in place of Healthier or Easier because it just means that we can make it whatever the heck we need it to be that month.  Whenever we want for that matter as we’ve so proved a good 10+ days late.

As luck would have it, this month better means both healthier and easier in my book.  I created lasagna rolls that make portioning easy (hooray!) and that cut back on the fat while upping the protein ante with cottage cheese in place of obscene amounts of ricotta and mozz as well as bison in the place of beef.  It’s pretty amazing, it packs well for lunch, and it can be frozen in the pre-bake stage for later use.

To make matters even better on my end, this became the only non-bland pre-race meal my husband could stand in the week leading up to Boston so we have dubbed them Marathon Lasagna Rolls.  They will definitely keep their place on our pre-race menu from here on out!

Looking for Evin’s lasagna take?  Standardized testing for elementary students really sucks, so she hasn’t gotten around to it because cheering her son through an unnecessarily stressful testing situation is way more important than getting creative with lasagna noodles.  Everyone say a prayer, light a candle, or rake your Zen garden for The Boy over at Food Good Laundry Bad as he braves the testing gauntlet!  When she’s got hers up I’ll update and share the link.

 

*UPDATED*  Evin rocked this month with Slow Cooker Lasagna which she claims is “not a recipe.”  Part recipe, part how-to, it’s 100% genius and definitely an idea that I’m glad to have in my arsenal for busy days!

 

#BetterGoodThings: Marathon Lasagna Rolls- a healthier and easier lasagna with bison and cottage cheese

Gimme a break- Rolled up pasta isn’t inherently gorgeous… but it is really yummy!

Marathon Lasagna Rolls

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbs dried parsley flakes
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 1 1/2 tsp dried marjoram
  • 1 lb ground bison
  • 12-15 lasagna noodles
  • 10 oz ricotta
  • 2/3 cup small curd cottage cheese
  • 2/3 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 jar organic marinara
  • salt and pepper
  • olive oil

Directions: Heat 1 tbs of oil over medium heat.  Saute the onion and cloves until soft and fragrant.  Add the bison to the pan.  Over medium/medium-high heat, break up bison into large pieces.  Add spices and cook through, breaking up into small pieces as you cook.  Season with additional salt and pepper as desired while browning meat.  Set aside.

Bring a pot of water to boil.  Add lasagna noodles, along with a dollop of olive oil, and boil for about 6 minutes.  Drain.

In a large bowl, combine ricotta, cottage cheese, shredded mozzarella, grated parmesan, and the ground bison mixture.

Grease a 9×13 baking dish with olive oil.

Working with one lasagna noodle at a time, lay out each noodle and spread with a generous 2 tbs of filling.  Roll up and place in baking dish.  Once baking dish is full, top lasagna rolls with sauce and cover with foil.

Bake at 400 for 30 min.

To freeze in individual portions: Follow the recipe directions through assembly but instead of preparing it in a 9×13 baking dish, spread them out on a cookie sheet to flash freeze them. Once they are mostly frozen (30 minutes to 1 hour), place them into freezer bags and freeze. When serving, place your preferred number of frozen lasagna rolls in a baking dish and top with sauce. Put foil over baking dish and bake at 350 for 60 minutes, or until heated through. The time will vary based on number of rolls.

#BetterGoodThings: Mac and Cheese Makeover (Complete with Cauliflower, Squash & Kale)

21 Mar #BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

This month for Better Good Things, Evin and I decided to better up (that’s a phrase now… I’m totally making it a thing) mac and cheese.  Apparently her kids are addicted to the orange stuff from the box, and even though baby Bird can’t eat much of the boxed stuff (Because soy.  And because NO.) besides a few types of Annie’s, she was introduced to a version she could eat while she was staying with grandparents and was apparently on a major mac and cheese jag during her trip.  So much so that when she came home she asked for it at every meal.  Every single one.

Now, I shouldn’t pretend that N has never had boxed mac because she most definitely has indulged.  On oh-so-overwhelming toddler days I have on occasion broken out the Annie’s mac and tried to make myself feel better by lacing it with non-gmo corn, peas, and diced carrots.  She is partial to the one with the oozy, Velveeta-esque cheese that really freaks me out.  I get it… the texture is smooth and creamy… but cheese that oozes out of a pouch?  That shouldn’t happen.

But did I mention that I totally understand her love for the oozy cheese?  After all, I secretly binge eat queso in the closet.  Not often…. but sometimes.

I had almost decided that soy free pseudo-cheese could be our private, dirty little mother-daughter secret until my mom told me she had heard rumblings that you could make your own “processed cheese product” that was actually made with real ingredients.  After much poking around and experimenting, I settled on a recipe I’m quite pleased with based on the one developed by Cristina at An Organic Wife.  She is an awesome, real-food guru so I urge you to check out her purist version at the link.

I’ve used this “real-veeta,” as I’ve come to call it, in a less cheesy mac and cheese packed with veggies that doesn’t lose any of it’s cheese depth or flavor.  It also bares that beloved day-glow orangyness… NATURALLY.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

So much orange food…

You may look at the turmeric and nutritional yeast and think “Hmmm… those a weird for mac.  My kids won’t eat it.  I’m skipping those!”  Be forewarned, that will dramatically change the color, depth, and flavor- and your kiddos will call your bluff.

The kale and turkey bacon on top are the icing on the cake and add a satisfying crunch and bite.

Trust me on the orangey goodness.  The flavor, texture, and color are there.  Your kiddo wont be the wiser of the fast one you just pulled!

#BetterGoodThings- Homemade Real-veeta (Velveeta) made with whole food ingredients

It’s a beautiful nightmare, y’all! Whole food block-o-cheese…

Homemade Real-veeta

(following An Organic Wife‘s proportions)

  • 1 cup sharp cheddar cheese, shredded
  • 2/3 cup monterrey jack cheese, shredded
  • 1/3 cup gruyere cheese, shredded
  • 1 package gelatin (2 tsp)
  • 2 tbs water
  • 1 1/2 tbs nutritional yeast
  • 2/3 cup organic whole milk

Directions: In a small bowl, sprinkle gelatin over water and allow it to bloom for five minutes.

Add shredded cheese to a powerful blender or food processor (I used my Vitamix) and sprinkle in nutritional yeast. Line a mini loaf pan with parchment or plastic wrap.

In a small saucepan, bring milk to a boil, whisking constantly to prevent scorching.  Remove milk from heat once it reaches a boil and whisk in gelatin mixture until smooth.  Pour immediately into blender and process until smooth.  Pour cheese mixture into mini loaf pan.

Refrigerate for at least three hours.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

Made-Over Mac and Cheese

  • 1 block of homemade real-veeta, cubed
  • 1/2 a head of orange cauliflower, cut into florets
  • 1 5 oz bag of frozen, cubed butternut squash (defrosted)
  • 1/3 cup whole milk
  • 2/3 cup monterrey jack/cheddar cheese mix, shredded
  • 1 tsp turmeric
  • 3 tbs nutritional yeast
  • 1/2 a bunch of curly leaf kale
  • 1 tbs butter
  • 1tbs olive oil
  • salt
  • 1/2 a bunch of kale
  • turkey bacon, cooked and diced
  • 2 cups pasta

Directions: Preheat oven to 350 degrees F.

Prepare the kale to bake. Rinse and dry very well. Cut leaves from stem and tear into small pieces.  Toss kale pieces with with olive oil, 1 tbs nutritional yeast, and a generous pinch of salt and spread into a single layer across a baking sheet.

Reduce oven temperature to 300 degrees F and bake the kale for 15 minutes.  Toss kale, rotate, and return to oven for 12 more minutes.  Check the kale for dehydrated crispness before removing from the oven.  Return from oven for one to two minutes if needed, watching carefully, to ensure they are crisp but not browned.  Gently remove to a bowl to cool completely.

Raise over temperature to 375 degrees F.

In a small pan, saute the butternut squash in the butter to slightly caramelize the surface.

In a steamer basket, steam cauliflower florets for 5-7 minutes until soft but not mushy.  Add both the cauliflower and butternut squash to a blender or food processor.  Add salt to taste (about 1 tsp was good for us), 2 tbs nutritional yeast, and the milk and puree.

Bring a pot of water to boil.

Pour puree into a medium saucepan over medium-low heat and add cubed real-veeta and 1/3 cup shredded cheese stirring to melt.

Add pasta to boiling water and cook to al dente according to the instructions.  Drain pasta and add immediately to the cheese sauce, removing from heat.

Pour pasta and sauce into a 3 quart baking dish and sprinkle with remaining cheese.  Bake for 10-15 minutes or until top is golden and bubbly.

Remove from oven and serve warm, topped with bacon and crispy kale chips.

Hankering for even more mac?  Check out Evin’s take right here.  She gussies her mama version up with Sriracha… oh the goodness!

#BetterGoodThings- Mac and Cheese Makeovers

Healthy Orzo Pasta with Broccoli Pesto

6 Jan Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

It’s a new year and, as I focus on finalizing my goals for 2014 by adding quantifiable terms, I’m also focused on creating meals that are quick, cost-effective, and- most importantly- nutrient dense as The Hubs kicks it into gear for his racing streak.  This orzo dish is super simple and packs a serious nutrient punch from broccoli, cauliflower, avocado, kefir, and pine nuts.

There is the issue of the bacon.  It certainly doesn’t get the “healthy” label and totally isn’t necessary to the integrity of the completed dish.  But I add it.  Because The Hubs specifically asks for it.  And because bacon.

Whether you enjoy it sans-bacon or fully loaded, I’m sure you will enjoy it on a busy night where you are still crazing nutrient rich, homemade fare.  And you’ll continue to enjoy it the next day because it makes a stellar leftovers lunch as well.

Enjoy!

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

Orzo Pasta with Broccoli Pesto

Ingredients:

  • 6 slices of bacon cut into 1 inch pieces
  • 1 1/2 cups orzo pasta
  • 4 cups raw broccoli cut into small florets and stems
  • 1 cup cauliflower cut into small florets and stems
  • 2 cloves of garlic
  • 2/3 cups pine nuts
  • 1/3 cup grated parmesan cheese
  • 2 limes
  • 1/3 cup olive oil + more for pasta water
  • 1/4 cup plain kefir
  • 1 avocado, peeled, pitted, and cubed
  • sea salt

Directions: Spread bacon in a single layer in a large skillet and cook over medium heat until browned, stirring frequently, about 20 minutes.  Transfer to paper towels to drain.

Prepare the orzo according to directions, adding a glug of olive oil to the water to help keep pasta from sticking together.  Drain, rinse with cold water, and drain well once more, removing to a separate bowl.

Add 3/4 cup water to the pot and bring to a boil.  Add a large pinch of salt to the water and stir in the broccoli and cauliflower.  Cover and cook for 1 minute to soften ever so slightly.  Quickly drain the veggies in a strainer and run under cold water to stop them from cooking.  Drain well.

Grate the zest of one lime and set aside.

Combine two cups of the cooked broccoli (avoid the cauliflower florets for texture reasons), the garlic, 1/3 cup of the pine nuts, the parm, 1/4 tsp sea salt, and 2 generous tbs of lime juice in the food processor.  Add the olive oil and kefir and pulse until smooth.

Toss the orzo, bacon, and remaining veggies.  Add the pesto and lime zest and toss to coat.  Fold in the avocado gently before serving.

Makes 6-8 adult dinner portions.