ML Interest Tag: salt

Fresh Tomato Basil Pasta Recipe

by Leah R. Singer

Take advantage of the seasonal fresh tomatoes and basil with this easy recipe from Leah’s Thoughts that encourages you to toss any ingredients you have in the fridge. We suggest adding veggies or chicken to this tomato basil pasta recipe to make it a little heartier.

 

Ingredients for Tomato Basil Pasta Recipe:

Olive oil, roughly 1/4 cup
Fresh tomatoes, roughly 2 cups, chopped
Fresh basil, roughly 1/2 cup, chopped
Fresh garlic, roughly 2 tablespoons, chopped
Salt and pepper
Cheese (Parmesan or fresh mozzarella if you’ve got it)
Pasta (whatever you want, though Penne works well)

Method:

1. Cook your choice of pasta according to the directions on the package and set aside.

2. Heat olive oil (roughly 1/4 a cup) in a large pan over medium heat.

3. Add the chopped tomatoes, simmer for a few minutes, then add the garlic, salt and pepper.

4. Let the sauce simmer until tasty (try it). Then add the fresh basil, and pasta and top with your choice of cheese.

Leah Singer is a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: leahsthoughts.com.

 

Advertisement

Related reads

Advertisement

An Easy Pasta Carbonara Recipe to Add to Your Dinner Rotation

by Erin Lem

 

If you think that Pasta Carbonara is a dish you can only have in restaurants, you’ll be shocked to see how simple making it really is. Here to break down the steps for any home cook are Gayle Pirie and John Clark, Chefs and Co-owners of Foreign Cinema in San Francisco. Read on for the full recipe.

Ingredients for Pasta Carbonara:

1 pound (or just under) long noodles (spaghettini, fettucini, or linguine)
6 thick slices of smoky bacon
2 Tablespoons pure olive oil
4 eggs
Salt to taste
A chunk of Parmesan cheese, freshly grated
Freshly ground black pepper to taste

Method:

1. Bring lightly salted water to a boil in a large pot. Cook the noodles until tender but firm.

2. While the noodles cook, dice the bacon and cook it in the olive oil until just lightly crisped in a medium sauté pan. Pour off the excess fat, reserving 4 tablespoons in the pan.

3. In a bowl, beat the eggs and season with a little salt.

4. Drain the noodles, saving about 2 tablespoons of water for later. If the pan has cooled down, warm it up again right before adding the noodles.

5. Add the noodles to the warm bacon in the pan; thoroughly toss with the oil and bacon, and season with salt. Work fast and pour the beaten eggs onto the warm noodles and mix well to coat the noodles.

6. Add the reserved pasta water if the noodles look dry. The heat of the noodles and the pan will thicken and set the eggs. If there is not enough heat, turn the burner on very low, just to warm the noodles, then turn it off. Too much heat can scramble the eggs.

7. Once the noodles, egg, and bacon are well mixed, add freshly grated Parmesan cheese, and stir. Freshly ground black pepper is an essential addition. Serve in warm pasta bowls.

 

Partners Gayle Pirie and John Clark are two highly original talents who have been deeply involved in the competitive and innovative ferment of the San Francisco restaurant scene for over two decades. Today, Pirie and Clark are the chef talent, and owners behind the very popular and exciting dining destination- Foreign Cinema. In addition to Foreign Cinema they have published two cookbooks, Country Egg, City Egg in 2000 and Bride and Groom in 2006.

 

 

Advertisement

Related reads

Advertisement

Easy Blueberry Muffins That Take Less Than 20 Minutes

by Erin Lem

This easy blueberry muffin recipe is a favorite with our kids

For breakfast fare that never goes out of style look no further than this easy blueberry muffin recipe. Any home cook can whip up a batch of these classic blueberry muffins in about 10 minutes without any unusual ingredients or pro kitchen tools. The secret twist to this delectable eat? The streusel topping that adds a layer of cinnamon sugar goodness to this irresistible grab-and-go muffin.

Makes about 14 muffins

Ingredients:
2 Cups Flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups wild blueberries (Frozen are ok)
1/2 cup butter softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup milk

For the streusel top:
2 Tbs Flour
2 Tbs Sugar
1/2 tsp cinnamon
2 tbs butter chilled

Method:
1. Combine the flour, baking powder, and salt. Set aside.

2. In a separate bowl beat butter and sugar until light. Beat in eggs and vanilla. You can either use an electric mixer or mix by hand with a wooden spoon.

3. Add the dry ingredients to the wet ingredients alternating with milk until combined.

4. Coat the blueberries lightly with flour then fold the blueberries into the mixture.

5. Spoon batter into greased or paper-lined muffin tins.

6. To make the streusel topping, combine the flour, sugar, and cinnamon. Cut in the butter until crumbly by using your fingers or a knife and fork. Sprinkle over muffins.

7. Bake at 375 degrees for 20-25 minutes.

 

 

Advertisement

Related reads

Advertisement

Kid Friendly Pasta with Peas and Bacon

by Erin Lem

This is a simple and delicious recipe the kids can help make

30-minute meals are the best. This recipe comes together quickly, which means you can spend your evenings doing things that matter like building forts and playing hide-and-seek. In fact, we found that the longest part of the prep work for this pasta dish was getting our water to boil. Tell us below what you think of this pasta with peas and bacon dish!

Ingredients for Pasta with Peas and Bacon:

16 ounces fettuccine (or whatever pasta you prefer)
3 strips of thick-cut bacon
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Method:

1. Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.

2. Meanwhile, saute bacon in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate and break up into small pieces.

3. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan cheese, pasta, and bacon.

4. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

 

recipe adapted from the Food Network

Advertisement

Related reads

Advertisement

Nut-Free Basil Pesto Pasta

by writerredri

Whether your kids have nut allergies, or your school is nut-free, this easy lunchtime nut-free basil pesto pasta dish is a winner. Made with sunflower seeds instead of pine nuts, it’s a delicious and allergy-friendly addition to the lunch menu.

Prep time: 5 minutes
Cook time: 10 minutes
Serves 4

Ingredients for Nut-Free Basil Pesto Pasta:

1 cup packed fresh basil leaves
1/3 cup hulled roasted sunflower seeds
1/3 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup extra-virgin olive oil, plus more as needed
Kosher salt
1 pound fresh pasta
1 cup cherry tomatoes, sliced in half
Parmesan cheese

Method:

1. Place the basil, sunflower seeds, cheese, and garlic in the bowl of a food processor. Process until the ingredients are well chopped, about 2 minutes.

2. Add the oil and process for another minute, or until smooth. Add salt to taste. For a smoother texture, add a little extra olive oil.

3. Prepare the pasta according to the package directions. Drain, reserve some of the pasta water, and set aside.

4. Add the cooked pasta back to the empty pot and toss with the pesto and cherry tomatoes. Add a tablespoon or two of the reserved pasta water.

5. Serve topped with freshly grated parmesan cheese.

 

Reprinted from THE 52 NEW FOODS CHALLENGE: A Family Cooking Adventure for Each Week of the Year, with 150 recipes. Reprinted by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2014 by Jennifer Tyler Lee.

Advertisement

Related reads

Advertisement

The Best Buttermilk Pancake Recipe, Ever

by Erin Lem

 

Kick the Bisquick to the curb

Give the pre-made pancake mix a break with this fast and made-from-scratch buttermilk pancake recipe that even the most pancake-challenged parents can easily make. Get the little ones in on the fun by letting them help pour the ingredients into the bowl and sprinkle fresh blueberries into the batter. The whole family will be digging into these yummy cakes within 20 minutes. If you want to get fancy, check out our round-up of creative pancakes, and pass the maple syrup!

Buttermilk Pancake Recipe: Ingredients

1 ½ cup flour

1/3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cup buttermilk

2 eggs

3 tablespoons canola oil

1 teaspoon vanilla

Instructions:

1. Get ready by taking out all of your ingredients and placing a griddle or large pan over medium-low heat.  You’ll need 2 large bowls, measuring cups, measuring spoons, a whisk, and a large spoon.

2. In bowl number one, pour and mix all your dry ingredients together (flour, baking powder, baking soda, salt).

3. In bowl number two, pour and mix all your wet ingredients together (buttermilk, eggs, canola oil, vanilla) and whisk.

4. Pour bowl number two (wet ingredients) into bowl number one (dry ingredients) and mix gently with a large spoon.

5. Butter the griddle or pan and spoon pancake batter onto the pan in little circles. You can even experiment with making shapes (mickey mouse is a popular choice).

6. Cook each side until golden (you’ll see bubbles begin to form when it’s time to flip). Top with butter and maple syrup and enjoy.

Related: 10 Make-Ahead Breakfast Recipes for Kids to Simplify Your Mornings

Advertisement

Related reads

Advertisement

Crispy Parmesan Crusted Fish

by Tinybeans Team

Introduce your kids to fish with this easy recipe that only requires five ingredients

Getting kids interested in eating fish can be tricky, but mild white fish covered in a crunchy parmesan crust is one dish anyone can get excited about. Created by !Hola! Jalapeño, this is a perfect starter recipe if you are just introducing your little ones to fish. With just a few simple ingredients you can serve a healthy, tasty dinner… and watch it disappear. After you’ve tried this one, check out our other easy dinner recipes.

Ingredients for Parmesan-Crusted Fish

4 (6oz) fresh white fish fillets, such as tilapia, halibut, or cod
1 lemon or lime, cut in half
salt
1/2 c whole wheat panko
1/4 c grated Parmesan
2 tbsp butter

Preparation Method

1. Squeeze the lemon or lime over both sides of the fish fillets and season the fish with salt.

2. Combine the panko and Parmesan in a small bowl and sprinkle over both sides of the fish, generously coating the fish all over. Press the Parmesan mixture into the fish so it sticks.

3. Heat butter over medium heat in a non-stick frying pan. Once melted and foaming, add fish in a single layer (you may have to do this in batches depending on the size of your pan). Cook for 2-3 minutes per side or until the crust is golden brown and the fish is firm to the touch.

Kate from !Hola! Jalapeño is a chef, cookbook editor, and food writer who strives every day to make meals her whole family will eat—with a couple of picky eaters in the house that is no easy feat. You can follow her cooking triumphs at holajalapeno.com.

recipe courtesy of Kate at !Hola! Jalapeño

Advertisement

Related reads

Advertisement

20 Minute Pasta With Cream and Ham

by scott wardell

Some days it feels as if all our kids will eat is pasta. To save you from another night of plain, buttery pasta, we humbly suggest this pasta with cream and ham that also has major grown-up appeal. Marta at Travel For Taste says this recipe is so simple, all you need are two major ingredients–ham and cream! An added bonus: it only takes 20 minutes to prepare, and that even includes cooking the pasta. We’re pretty confident you’ll be making this recipe on more than one occasion, so be sure to print it out and save it in your recipe book.

Ingredients for Pasta with Cream and Ham:

– 5 cups pasta
– 1 3/4 cream
– 1/2 lb ham
– salt to taste
– 1/2 tsp pepper
– 1 flat teaspoon cornstarch + 2 tablespoons water (optional, if you want the cream thicker)
– parmesan cheese, grated (optional)

Method:

1. Put the water for pasta to boil, salt it a bit, and add pasta. Follow the instructions on your package.

2. Pour cream into a deep frying pan and bring to a boil. Add salt and pepper. Keep cooking for 5-7 minutes, while stirring all the time, in order to reduce it a little bit.

3. If you like the sauce even thicker you might mix cornstarch with some cold water and add it to the cream (while stirring constantly).

4. Add ham and mix everything well.

5. Mix with pasta and serve. Optional step: serve with copious amounts of parmesan cheese.

recipe and photo courtesy of Marta at Travel For Taste

As a world traveler, Marta has experienced culinary creations from all across the globe. Mementos of her travels often come in the form of food-related souvenirs. Using nothing more than a tiny studio kitchen, she creates recipes that span the globe as wide as her travels, with a special emphasis on foods from her childhood. Find all of her favorite recipes as well as check out her superstar photography skills on her website, Travel For Taste.

 

Advertisement

Related reads

Advertisement

Chicken and Veggie Nuggets

by writerredtri

Chicken nuggets take on a whole new fun form in this recipe from Brooke McLay of Cheeky Kitchen. Use cookie cutters to transform these homemade nuggets that are baked and not fried. Fill us in below to tell us how your chicken and veggie nuggets turned out.

Ingredients for Chicken and Veggie Nuggets:

1/2 lb ground chicken
1 package thawed veggie
1 egg
2 c panko bread crumbs
1 tsp of onion salt
Salt and pepper to taste

Method:

1. Preheat oven to 400 degrees.

2. Combine veggies and egg in a blender, and blend until pureed.

3. Combine puree, chicken, and onion salt into a large bowl and mix together with a fork.

4. Spread a thin layer of panko crumbs on a large cutting board.

5. Flatten the chicken mixture over the crumbs until it is 1/2 inch thick.

6. Sprinkle more crumbs, salt and pepper on top.

7. Use a cookie cutter to create fun shapes.

8. Spray a cookie sheet with non-stick spray.

9. Place nuggets on a cookie sheet and bake for 14 to 16 minutes.

 

Photo and recipe courtesy of Brooke McLay of Cheeky Kitchen

Advertisement

Related reads

Advertisement

Tortellini, Spinach, and Black Bean Soup

by writerredtri

There’s nothing quite like the magic of throwing simple ingredients into a pot and ending up with a delicious and comforting soup. It’s a kind of kitchen magic that never gets old. If you need some inspiration for just such a concoction, we’ve got your back with this hearty tortellini soup recipe from Jen, of How To: Simplify. This comfort soup is sure to warm you up, fill you up, and even sneak some tasty spinach into your picky eater’s bowl.

Ingredients:

32 ounces of chicken stock
1 15-ounce can of fire-roasted diced tomatoes
1 can of black beans, drained and rinsed
1/2 tablespoon of dried basil
1 teaspoon cumin
1-2 dashes of cayenne pepper
Salt and pepper (to taste)
1 9-ounce package of Buitoni Sweet Italian Sausage Tortellini
1 cup fresh spinach

Method:

1. Pour the chicken stock and the entire can of diced tomatoes into a large pot. Add the black beans, basil, cumin, pepper, and salt. Bring to a boil and simmer for 20 minutes.
2. Add the tortellini and cook for 8-10 minutes (according to the package instructions).
3. Add the fresh spinach into the pot and cook for an additional minute.
4. Season with salt and pepper (to taste). Serve immediately.

Recipe courtesy Jen at How To: Simplify. By day, Jen is a Senior Account Executive and Project Manager at Mom It Forward. In her spare time, she can be found in her kitchen covered in either flour, sugar, or both. Her philosophy when it comes to cooking and baking is “the more from scratch, the better.” Her aim is to share tips and tricks, as well as simple recipes that require very few ingredients (many of which you probably already have in your kitchen) and only a small amount of prep and cook time. Check out the How To: Simplify blog for more great recipes!

 

Advertisement

Related reads

Advertisement