ML Interest Tag: broth

Now You Can Get a Star Wars Instant Pot

by Erica Loop

Cooking just got cuter. Williams Sonoma just combined two of your faves—the Instant Pot and Star Wars!

The must-have collab is just in time for the holidays and features five new editions. Like the non-Star Wars variety, these Instant Pots are multi-purpose cookers with smart built-in programs such as soup/broth, meat/stew, bean/chili, poultry, slow cook, rice, saute, multigrain, porridge, yogurt, pressure cook, warm and steam.

Look for film favorites, including R2-D2, Darth Vader, Chewbacca, BB-8 and a Stormtrooper. The new Instant Pot series includes sizes ranging from three to eight quarts and sells for $80 to $120.

Visit the Williams Sonoma website here to order your Star Wars Instant Pot in time for the holidays.

—Erica Loop

Featured photo: Williams Sonoma

 

RELATED STORIES

This “Star Wars” Roblox Collab Is Out of This Galaxy

The Final “Star Wars: Rise of Skywalker” Trailer Has Landed & It Will Give You Goosebumps

Here’s Where to Get All the New Baby Yoda Merch, Including an Ugly Christmas Sweater

Advertisement

Related reads

Advertisement

Pesto Is the Gateway Green (& a Sneaky Hack to Get Kids to Eat Their Veggies)

By The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living

If you’re looking for a kitchen utility player that might open the floodgates to green eating, look no further. Pesto is perfect and it goes way beyond pasta. Pesto converts “take out the green stuff” people into green-eating machines—on the daily. Why? Because it’s absurdly delicious, that’s why!

Make it vegan, make it extra lemony, crank up the garlic, hide some spinach up in there, up the protein and anti-inflammatory properties with walnuts. It’s amazing what you can do with a blender and a dream.

Super Easy Pesto Recipe

Measure about 1 cup mixed parsley, basil, and/or arugula (basil is traditional) and about ½ cup of pine nuts (or other nuts). Put in blender with 1 tsp. sea salt, ¼ cup parmesan, 4 tbsp. olive oil, and 1 to 3 minced clove(s) garlic (how much raw garlic one prefers is highly variable).

Here’s some easy ways you can change it up:

  • Leave out the cheese and add lemon juice (2-3 lemons).
  • Add pepper!
  • Use walnuts or cashews or almonds for a slightly different flavor profile.
  • Add some spinach leaves or other vegetables—what happens in the blender stays in the blender.
  • Use a mortar and pestle instead of a blender if you’re feeling fancy.

Once you’re done tinkering with the recipe, it’s time to talk about the ways you can serve that secret sauce. Here we go:

Imagine the Pasta-bilities

It’s tried and true, so there’s no reason to knock it. Extra points for fun-shaped pasta, but you knew that.

Panini Perfection

Regardless of what you put between the bread—turkey, tofu, cheese—it’s going to taste a lot better. Hot or cold, trust us.

Omelette Accelerator

Looks gorgeous, tastes amazing. From bland to bam!

Vigorous Veggies

Put a big spoonful of pesto in a pan. Chop up some veggies into small pieces. The more surface area, the better. Cook them up. All of a sudden, they’re asking for vegetable seconds? Data point!

Better Broth

You probably didn’t realize this, but your homemade flavor-packed pesto can be a tasty cooking broth too. Just add water! Literally. Just. Add. Water. Then use it as you normally would to cook your couscous (or riced cauliflower if you’re gonna be that way about carbs). Try some fresh peas, sliced cherry tomatoes and some lightly crumbled feta on top if you want to show off a little. Or just give the people what you know they’ll eat.

And here’s the thing about pesto, moms and dads: it’s a gateway green. Who knows what they’ll be willing to try next. We see your zucchini and we raise you a Brussels sprout.

The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
Tinybeans Voices Contributor

We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.

Advertisement

Related reads

Advertisement

Do I Really Have to Use Those Sanitizing Wipes on my Shopping Cart?

By Nadia North

Most grocery stores offer sanitizing wipes as an option to wipe down your cart before starting your grocery shopping. I really do appreciate the opportunity to decontaminate my shopping cart, especially with cold and flu season in the air. After all, I have read that shopping carts are one of the germiest things we touch in public… When you think about it, diaper-aged kiddos sit in the cart… Add in any kind of meat juices, plus any germs from the previous cart pusher…. YEEESH.

Shopping Cart Study

In 2012, University of Arizona microbiologist Charles Gerba, PhD, sometimes called “Dr. Germ” conducted a study on total numbers of bacteria on grocery shopping cart handles and seats. The results of this study found the shopping cart seats and handles to be bacteria-laden, and suggested the need for improved sanitation of shopping cards/baskets.

This study was conducted 5 years ago. After 5 years of wiping down shopping carts, and many parents using blankets/cloth seat protectors for their kids, I wondered if shopping cart conditions have improved. And truthfully, I really dislike using those wipes. I don’t like getting my hands all wet, and it seems to take forever for the cleaning solution to dry on the handle.

So, I decided to bring my own agar plates and sterile cotton swabs to the grocery store, and test out the handles of shopping carts myself (I did not test the seats).

Background: How I Grew Bacteria at Home

Agar Plates and Growing Bacteria

I purchased some luria broth agar plates (thank you, Amazon – they truly sell everything!), which are used to grow environmental bacteria, including E. coli. Other types of agar plates are used to grow pathogenic bacteria- I did not want to grow any of those in our home! I should also note here that only bacteria can be grown on agar plates – no viruses.

Incubator

When it was time to grow the bacteria, I placed the agar plates in an upside-down position in a homemade incubator with a temperature between 85 and 100 degrees F. For the homemade incubator, I used a plastic bin, a thermometer, and a heating light bulb as a heat source.

After 1-2 days in the incubator, I watched for the appearance of small bacterial colonies (usually white or yellow dots) on the surface of the agar plates. You need millions of bacteria in one spot just to see one dot on the agar plate.

My Shopping Cart Sampling Method

I went to two different Meijer stores, and sampled 4 different carts on 4 separate shopping trips. Meijer stores have Purell sanitizing wipes available for use next to the shopping cart corral, so I used Purell sanitizing wipes in this experiment..

So that my results would be fair, my comparison of wiped/unwiped cart handles were performed on the same cart – I used a Purell wipe on 1/2 of the shopping cart handle, and left the other 1/2 untreated. I scrubbed 1/2 of each cart handle thoroughly with the Purell wipe, and waited until it was dry before using my sterile cotton swab to test the surface of the handle, and then applied the swab to my agar plate. I left the other half of the handle untreated, and carefully swabbed the untreated 1/2 as well. Then, I put the plates in an incubator for 1-2 days to grow bacteria.

Shopping Cart Handle Results

I was surprised to find that overall, the shopping cart handles were pretty clean!

My results from 4 different shopping trips provided 7 total colonies of bacteria (not very much at all!) from unsanitized shopping cart handles vs. 1 colony from handles treated with Purell. For comparison purposes, we grew hundreds of bacterial colonies when I tested my kids’ dirty hands after playing outside. And on one sampling day, I was unable to grow any bacteria from the shopping cart handle – sanitized or not – it had been raining for about 24 hours, and I wonder if the rain helped to make this cart extra clean (my cart was dry when I got it, but it could have been rinsed off with rain and already dried).

Conclusion

So, should I use the sanitizing wipes? Sure. They do a good job of killing most bacteria. I was only able to grow 1 colony of bacteria from all 4 of my sanitizing wipe samples. Also, remember that I only focused on bacteria – the ingredients in Purell wipes are also effective in killing certain viruses.

But do I have to? If you are like me, and don’t really love the wipes, I think it’s okay to skip them. In lieu of the wipes,  I use hand sanitizer when I get into my car after a grocery trip. And, as soon as I get home but before I put my groceries away, I always wash my hands with soap and water.

The best solution for your cart-riding child? I would never take any risks with a baby/small child. I would not use the sanitizing wipes and assume that your child is safe from all bacteria and viruses. Instead, make sure that they do not touch the shopping cart handle at all – ensure that the area that your baby rides in is covered with a blanket or shopping cart cover. Even years ago, I always used a cloth grocery cart cover when shopping with my kids, and washed it when we returned home from a shopping trip. Totally worth it!

Featured Photo Courtesy: Wendell

Nadia North is a science teacher, mom, wife, and blogger. She writes about her fun and easy science experiments (plus other cool stuff that intersts her- like yummy food and home projects) at Adventures in Wonderlab. She enjoys drinking (too much) coffee, running (off the crazy), and hanging out with her awesome family!

Advertisement

Related reads

Advertisement

Broccoli Cheddar Risotto

by Susie Foresman

A risotto recipe that doesn’t require constant stirring? Sign us up! This recipe from Savory Tooth is super simple, and it tastes amazing too. With creamy cheddar cheese and a healthy dose of veggies, it’s definitely a weeknight winner.

Ingredients
5 cups small broccoli florets
1 cup risotto rice or arborio rice
3 cups vegetable broth
1 cup shredded sharp cheddar cheese
5 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper

Method
1. Heat olive oil in a 3 quart nonstick sauté pan over medium heat. Add broccoli, garlic, 1/4 teaspoon salt, and pepper. Cook until the broccoli is tender, about 5 minutes, stirring occasionally. Transfer broccoli to a plate and set aside.

2. Add rice, vegetable stock, and 1/2 teaspoon salt. Stir. Bring to a boil over high heat, then cover with a lid and decrease to medium-low heat or lower to maintain simmer. Simmer for 30 minutes.

3. Uncover the pan and check that the rice is tender and done. Add cheddar cheese and stir with the rice until melted. Add broccoli and butter to the pan, stirring until the broccoli is heated and the butter is melted. Serve while hot.

This recipe and photo come courtesy of Julia from Savory Tooth. Stop by Julia’s blog to discover more one-pot recipes perfect for busy families.

Advertisement

Related reads

Advertisement

One-Pot Black Bean Enchilada Pasta

by Susie Foresman

If you’re pressed for time, this dinner recipe from Savory Nothings is a lifesaver—it comes together in less than half an hour. And since you only need one pot, cleaning up will be a breeze, leaving more time to enjoy the meal with your family.

Ingredients
4 cups small pasta shapes
1 can black beans
1 yellow pepper diced
1 red pepper diced
1 cup sweet corn
1 can diced tomatoes
1 cup enchilada sauce
1-2 tbsp taco seasoning
4 cups water or broth
1/2 cup shredded cheddar plus extra to top (optional)
Cilantro, cherry tomatoes, lime wedges to serve (optional)

Method
1. Place all ingredients except for the cheese and garnishes in a large pot. Cover and bring to a boil. Uncover and simmer until pasta is done, about 15 minutes.

2. Stir in cheese, and add more on top if you like. Serve with cilantro, diced tomatoes and lime wedges.

This recipe and photo come courtesy of Nora from Savory Nothings. Hop over to Nora’s blog to discover more simple recipes that your family will gobble up.

Advertisement

Related reads

Advertisement

A Must-Do for Your Next Meal: Family Fondue Night

by Carrie Uffindell

Pizzarias, pasta houses and hamburger shacks are reliable go tos for families looking to eat out. Why not try something new? From a savory fondue filled with gooey cheese to pots of creamy melted chocolate, fondueing (yes, it’s a verb!) turns mealtime into an interactive event the whole crew will love. Read on to learn more about Portland’s family fondue restaurants and how you can set your evening up for success.

photo: Norio Nakayama via Flickr Creative Commons

The Dish on Fondue
Originating in the mountains of Switzerland centuries ago, fondue is traditionally made with Emmentaler, Gruyére and white wine, then served in a communal pot that’s kept warm over a heat source. Over the years, though, it’s come to encompass any food that’s melted and/or cooked in a single shared pot. All fondues are served with a variety of foods to dip, such as bread, meats, veggies and/or fruit.

Pro tip: Have picky eater? Not to worry, most dipping foods are served plain in separate bowls or on plates.

What’s Your Fondue Style?
Along with cheese, there are now three other fondue types: broth, oil and dessert. Cheese fondues are usually made with one or more strong-tasting cheeses and a liquid such as wine, beer, cider and/or lemon juice. (This adds flavor and keeps the cheese from curdling). Common types of cheese you can expect to find on restaurant menus include Cheddar, Brie, Gruyere, swiss, and Mozzarella. To ensure your first fondue experience is a positive one, consider ordering a cheese your youngest foodies are familiar with and explore from there.

If cheese isn’t your family’s thing, try a broth or oil fondue. Both provide pots filled with either broth or oil that you and your kids then use to cook cubes or strips of raw meats, poultry, seafood and/or vegetables right at the table. The liquid is hot, so remind little hands to be careful!

Pro tip: Oil fondues, also known as fondue bourguignonne, are usually enjoyed with a variety of tasty dipping sauces.

For a decadent sweet treat, order up dessert fondues. Chocolate is the most popular and common of all dessert fondues and most restaurants offer milk, dark and white chocolate options. Chocolate fondue typically comes with fresh fruit, cookies, cack and brownies for dipping.

photo: Jim G via Flickr Creative Commons

Family Fondue Restaurants
Now, let the dipping begin at one of these Portland area restaurants. All offer fondue appetizers and/or dinners, so you and the kids can have pots of fun.

The Melting Pot
This locally owned and operated restaurant, part of a national fondue franchise, offers the most decadent fondue experience in town. Their extensive menu is filled with cheese, broth, oil and chocolate fondues as well as a variety of entrées and multi-course dining options, so there’s something to please every palate.

1001 SW Fifth Avenue Suite
503-517-8960
Online: meltingpot.com/portland-or

Swiss Hibiscus
Along with authentic, made-from-scratch cuisine from Switzerland and Germany, this Alberta Arts District eatery serves up a scrumptious cheese fondue made with traditional Swiss cheeses, white wine and kirschwasser (a dry cherry schnapps). French bread is included for dipping.

4950 NE 14TH Ave.
503-477-9224
Online: swisshibiscus.com

photo: Carrie Uffindell

Gustav’s Pub & Grill
At their four festive locations in the Portland metro area, Gustav’s offers a handful of appetizers based on their popular Rheinlander cheese fondue, including the not-to-miss crab and roasted red pepper fondue with grilled bread. Other tasty dipping options include Bavarian pretzels and smoked bier sausage.

5035 NE Sandy Blvd
Portland
503-288-5503

10350 SW Greenburg Rd
Tigard
503-639-4544

12605 SE 97th Ave
Clackamas
503-653-1391

1705 SE 164th Ave
Vancouver
360-883-0222

Online: gustavs.net

Does your family have a favorite fondue spot? Let us know in the comments below!

— Carrie Uffindell

Advertisement

Related reads

Advertisement

Noodle Nirvana: The Best Ramen in the Bay Area

by anitachu

If you haven’t sat down to a bowl of steaming hot ramen, inhaled the scent of rich broth, mixed the toppings into the noodles, then carefully twirled them around your chopsticks and slurped them down, you’re missing out on one of the Bay Area’s best culinary experiences. These local ramen shops have elevated a humble Japanese fast food to bowls of lip-smacking luxury, and with a new one seeming to open every month, the piping hot craze shows no signs of cooling off. Read on to find out our favorites.

Good to know: A quick word of warning: most ramen shops don’t take reservations, and eager crowds regularly form outside long before opening time. Although this sounds tricky if you have kids, most ramen places are surprisingly kid friendly once you get inside, and what kid doesn’t enjoy eating noodles? At every ramen place, you’ll see whole families, every head bent happily over their own bowl of ramen. Plan to arrive early to either stake a spot in line or get your name on the list. Most places have menus posted so decide on what you want while you’re waiting. Once you’re seated, many servers can take your order immediately and dishes usually come quickly, which parents will appreciate. All that’s left is to enjoy that rich ramen goodness.

Peninsula

Ramen Dojo
A true classic in the Bay Area ramen scene, Ramen Dojo’s garlic pork ramen has turned many a ramen newbie into line-waiting believer. There are soy sauce (shoyu) and soy bean (miso) options, but the garlic pork (tonkotsu) is definitely the star. Topped with slices of roasted pork, fried garlic, kikurage mushrooms, chives, a quail egg, and swirled with a “chicken gravy” that adds richness and heft, this one of the most flavorful and satisfying ramen bowls around. Although Ramen Dojo advertises its ramen as spicy, there is a non-spicy level available. Tip: If your spice tolerance is low, try asking for half non-spicy and half mild broth; the extra kick of flavor from the chili oil is worth it. Even for ramen shops, Ramen Dojo is tiny – 24 seats, exactly, so arrive early or be prepared for an oh-so-worth-it wait. It’s also a bit tricky to fit strollers into the small space, so if you’re still carrying around a lot of baby gear, there’s a third option: Ramen Dojo has two sister shops in the area, Santa Ramen and Ramen Parlor, that are slightly larger, have similar (although not identical) menus, and are also more accommodating of small children, if you want a more leisurely ramen experience with your kids.

Ramen Dojo
805 S B St.
San Mateo, Ca
Online: Ramen Dojo Facebook page

Himawari
While many ramen shops in the Bay Area have a minimalist aesthetic, Himawari is a lovely exception. The owner is a jazz enthusiast, and the walls of the restaurant are lined with old records and album covers, while jazz music plays in the background. It gives Himawari a cool, relaxed vibe and encourages you to take a moment to sit and enjoy your ramen instead of slurping it down immediately. Himawari offers soy sauce (shoyu), salt (shio), and miso ramens, which you can fancy up with additional toppings like extra roasted pork or, intriguingly, buttered corn. Their most unique ramen is the tan tan men, the Japanese take on spicy Chinese Szechuan noodles, with a fiery red chili-laced miso broth enriched with ground pork. It’s super filling and comforting on a chilly evening. If you want to make a full meal of it, Himawari also offers a remarkably long selection of appetizers, salads, sushi, and even dessert. The chicken karaage (fried chicken), gyoza (fried potstickers), and buta kakuni (stewed pork) are all delicious and kid-pleasers. The staff is especially accommodating of families and cheerfully offer high chairs and kid-size bowls to the little ones.

Himawari
202 2nd Ave.
San Mateo, CA 94401

 

Marin

Uchiwa Ramen
Among the many ramen shops in the Bay Area, Uchiwa Ramen boasts a uniquely memorable interior design, with its striking wood ceiling and communal tables. It turns eating ramen into a zen spa experience. If you sit at the counter, you can watch the open kitchen as well while you enjoy your noodles. The menu kindly calls out gluten free options, which include the tonkotsu and and shio (salt) ramen: the topkotsu is  The kale salad is a tasty change up from the more typical salad offerings at ramen shops; it features fresh and roasted kale tossed in a toasted sesame dressing and topped with slices of Asian pear. Don’t miss their signature side dish as well, the “pork wing”, which is really a pork shank covered in a chili glaze that’s both spicy and sweet. The staff is very welcoming to small kids and they offer two kinds of kid’s ramen, including a gluten free. There’s options for everyone at this shop, which should please all the picky eaters of your family.

Uchiwa Ramen
821 B St
San Rafael, Ca
Online: www.uchiwaramen.com

Photo: Linda L from Yelp

South Bay

Santouka
Santouka is easy to miss as it’s located inside the Mitsuwa shopping center, but once you step inside, you’ll have no problem spotting the line of hungry eaters outside the humble storefront. Santouka is probably the best representation of a classic Japanese ramen fast-food joint in the Bay Area: You line up, order at the counter, then find a seat in the food court and wait for your number to be called. The shio (salt) ramen with toroniku (pork cheek) is rightfully famous; the broth is creamy and flavorful and on the lighter side compared to other ramen shops, but the tender slices of pork add more than enough richness. Santouka ramen also comes in three sizes, which makes it helpful when you’re ordering for smaller appetites, and also offers set meals where a bowl of ramen comes with a bowl of rice covered with various toppings like tofu or salmon. It can be a bit of a hassle staking out a table, but the food court arrangement is great for families; the atmosphere is casual, high chairs are available,  Afterwards, you can check out the Japanese grocery and bookstore nearby.

Santouka
Mitsuwa Marketplace
675 Saratoga Ave, San Jose, CA 95129
Online: santouka.co.jp/en

Orenchi Ramen
One of the stars of the South Bay ramen scene, Orenchi Ramen is another spot where you’re strongly advised to arrive early before opening (a minimum of 30 minutes before opening for a shot at being in the first seating, otherwise you’ll have to wait for the next rounds). The thrill of getting your name of one of the first slots on their signup sheet is matched only when a bowl of their signature Orenchi ramen arrives in front of you. Made with a pork-based (tonkotsu) broth, topped with roasted pork, green onions, bamboo shoots, mushrooms, nori, and a soft-boiled egg, this ramen is creamy and filling but not too fatty, and the noodles are pleasantly springy and al dente. Orenchi also offers a decent selection of appetizers if you want to round out your meal: the karaage chicken (fried chicken) and takoyaki (octopus balls) are solid choices. Although the interior is a bit crowded and dark, it’s surprisingly family friendly once you sit down: the tables are sturdy and spill-resistant, and you can order just noodles and broth for the kiddies. To the delight of San Franciscans, a second branch, Orenchi Beyond has opened on Valencia Street and offers mostly the same menu as well as a special “beyond” version of their ramen.

Photo: James F from Yelp

Orenchi Ramen
3540 Homestead Rd.
Santa Clara, CA 95051
Online: www.orenchi-ramen.com

Orenchi Beyond
174 Valencia St.
San Francisco, CA 94103
Online: orenchi-beyond.com

San Francisco

Shalala Ramen
The first Shalala Ramen opened in Mountain View, but our preference is for their second branch in Japantown, San Francisco. Their tonkotsu broth comes in white (enhanced with sea salt) and black (enriched with soy sauce) versions. The black version is richer and fattier from the extra seasonings and pork. Perfect solution: order the white version but ask for the thicker noodles used in the black version. Toppings are minimal to focus attention on the broth: roasted pork, green onions, cloud ear mushrooms, seaweed, a soft-boiled egg. One appetizer worth a try: the chashu “muffin sand”, which is like an English muffin sandwich stuffed with roasted pork. The spacious restaurant offers plenty of space for strollers, and the staff is quick to offer high chairs and kid-size bowls so they can have some of your noodles.

Shalala Ramen
1737 Buchanan St.
San Francisco, CA 94115
Online: www.ramenshalala.com

East Bay

Ramen Shop
The unassumingly named Ramen Shop is in actuality a high-concept and very tasty intersection between ramen and California cuisine. The owners are alums of Berkeley icon Chez Panisse, and they bring the freshness and spontaneity of farmers’ market produce to some very original bowls of ramen. Examples from the constantly changing menu include shoyu (soy sauce) ramen with braised duck leg and smoked duck breast, shiitake mushrooms, baby fennel and mustard greens; green garlic miso ramen with ground pork belly, dino kale rabe and butterbeans; and an amazing veggie meyer lemon shoyu ramen with king oyster and maitake mushrooms, daikon, and mizuna that tastes of spring. Appetizers and desserts also have a Western slant: don’t miss the shrimp and pork fried rice with wild nettles, sunchokes and chili paste, and the black sesame ice cream sandwiches made with brown butter cookies. Like most popular ramen joints, they don’t take reservations and there can be a wait if you don’t arrive right at opening, but they are kid friendly and offer a kid’s ramen which is simply noodles and broth, so you can be as adventurous as you like.

Ramen Shop
5812 College Ave.
Oakland, CA 94618
Online: www.ramenshop.com

Do you have a favorite Ramen spot in the Bay Area? Tell us in the comments below! 

–Anita Chu

All images courtesy of the author unless otherwise noted. 

Advertisement

Related reads

Advertisement

Easy Pasta Primavera

by scott wardell

Nothing says “Yum” on the tongue like a hearty scoop of pasta packed with different textures and flavors. Filled with delicious spring veggies like broccoli, peas, carrots and more, this Pasta Primavera from PDXfoodlove is easy to recreate or remaster to any particular taste bud. Serve this dish either hot or cold–it’ll be a favorite either way.

Ingredients:
1/2 lb pasta
3-5 large garlic cloves, minced
half a large white onion or one shallot, diced
1 c frozen pea and carrot mix
2 c of diced broccoli (very small chop – measure the cup AFTER chopping)
1/2 c of heavy cream
1/2 to 1 c chicken or vegetable broth
4 tbsp butter
1/2 c grated Parmesan cheese
1 tbsp fresh thyme (can be substituted)

Method:
1. Start by getting the pasta cooking according to the package directions.

2. While it’s boiling, heat a pad of butter in your largest skillet and sauté the onions until translucent. Add the broccoli, garlic, peas and carrots and bring the mixture back up to temperature.

3. Add in the butter and the chicken stock to the skillet and bring to a simmer, then stir in the cream.

4. Season with salt and pepper. Keep the mixture at a simmer and reduce the liquid by about half, until it coats the back of a spoon. You can add more broth or cream if you think you need it.

5. Add in the Parmesan as you stir, and then finally add the pasta in the pan and toss to coat. Sprinkle with extra pepper and fresh herbs before serving.

Do your kids love pasta? Will you try making this dish?

Few people can say they boast a passion for food like Rebekah at PDXfoodlove. Whether it’s reading about food, thinking about food, reading about food, Rebekah can never satiate her hunger for all things food. A graphic designer and outdoor enthusiast by day, once in the kitchen, Rebekah dons her apron and whips up seasonal dishes that boast some serious homey comfort. Check out her food blog, PDXfoodlove, for more of her recipes (and her awesome photography!).

Recipe and photo courtesy of Rebekah at PDXfoodlove

Advertisement

Related reads

Advertisement

Roasted Garlic Cauliflower Alfredo

by Veggies Don't Bite

Fat free, protein, veggie filled and tastes amazing? Meet your new go-to Alfredo sauce! Pour it over pasta or use it in lasagna, this light and creamy sauce, courtesy of Veggies Don’t Bite, goes with just about anything.

Serves: Makes about 5 cups

Ingredients:
6 large cloves fresh garlic
2 heads cauliflower
1 cup garbanzo beans
1 cup veggie broth (non tomato based)
Himalayan pink salt to taste
1 cup fresh basil, sliced into shreds

Method:
1. Peel garlic and mix with a splash of veggie broth and some salt. Wrap in tin foil, and/or parchment and roast at 400 degrees for 35-40 minutes until garlic is browning and looks caramelized.

2. Wash and boil or steam cauliflower until really tender, breaks apart when forked. About 20-30 minutes.

3. When garlic and cauliflower are done, put them in a highspeed blender along with the rest of the ingredients, except for the basil. Blend on high until creamy and smooth. At this point you can add some of the fresh basil into the blender and pulse it in for that fresh basil layer of flavor. Or you can leave it out and only put some basil on the top. We tried both ways and both were great!

Notes from the Chef: Depending on the size of your cauliflower, you may get less or more of the sauce. Make sure you use a veggie broth without tomatoes in it or the creamy Alfredo taste will be overpowered. If you want the sauce thinner, then ad more broth. You can also add more garlic if you really want the roasted garlic taste to come through, I love it so added more on round two and it was great!

Tips to prep ahead: This sauce freezes well so it can be prepped ahead of time and frozen for later use. When defrosting, do so slowly on the counter. You will need to mix or whip again with a whisk to regain the consistency.

Will you adopt this healthy twist on the classic Alfredo sauce?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Advertisement

Related reads

Advertisement

Chickpea and Rosemary Soup

by drealestercontributor

Nothing pairs better with the winter season more perfectly than a hearty soup. Stir up this delicious chickpea and rosemary soup from Little Yumminess as an appetizer or pair it with some salad and hearty bread for a full dinner time meal. Hear the “Mms…” from your taste tester as they fill up their tummies with a warmth that goes down to their toes.

Ingredients:
4 large garlic cloves, chopped finely leaves from two sprigs of rosemary, chopped finely
1 15 ounce can of diced tomatoes
2 15 ounce cans chickpeas
1 quart chicken broth (you can use vegetable broth if you want to keep it vegetarian)
Salt to taste
small piece of Parmegiano Reggiano rind (optional)

Method:
1. Saute garlic, rosemary, and a big pinch of salt.
2. Cook until the garlic is softened and golden.
3. Add the tomatoes (breaking them up a bit with the back of a spoon).
4. Stir well and simmer on low for 15-20 minutes.
5. Add the chickpeas, stir well and simmer 10 minutes.
6. Add broth and simmer for at least 15 minutes. For extra flavor, throw in a small piece of parmegiano reggiano rind.
7. Remove the cheese rind and discard.
8. Ladle about a third of the soup into a blender or food processor. (Beware of pureeing hot food because it can spray out, so let it cool before proceeding). Puree and return it to the pot, stirring well.
9. Adjust the seasoning to taste.

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Be sure to visit their blog for more fab, kid-friendly recipes!

Adapted from the recipe in Marcella Hazan’s “Essentials of Classic Italian Cooking.”

 

Advertisement

Related reads

Advertisement