Raviolis rule with kids of all ages

 Children, Cooking, Recipes, Vegetarianism  Comments Off on Raviolis rule with kids of all ages
May 062011
 

Raviolis stuffed with spinach in a tomato sauce

Trying to please the appetites of a 12 year-old and two year-old vegetarian kid at the same time is not always easy.

This is where pasta comes in to the rescue.  There are a variety of pastas, and the one my kids probably like best is raviolis stuffed with spinach and cheese.  This also works for me to try to get vegetables in my toddler.

Although spinach has fortunately not been much of a problem for her, particularly when it’s been sauteed with olive oil.

My son was off school today, so I made them the ravioli.  They both ate a lot.  Fortunately for me, it was easy and I took a shortcut by not boiling the raviolis separately.  I sauteed diced tomatoes in plenty of olive oil with minced garlic, salt, black pepper, Italian seasonings and then paprika.

If you use canned diced tomatoes, you probably don’t need to add water.  If you use fresh (I used a combo), add a little water.  I added the raviolis and let them cook in this sauce, covered.  I added some chives and cilantro at the end as garnish.  I served it with Parmesan cheese.  My mission of getting a balanced and satisfying meal in my kids is accomplished! (for now)

Tuscan-style pasta with chickpeas, zuchhini and rosemary

 Cooking, Organic, Recipes, Vegetarianism  Comments Off on Tuscan-style pasta with chickpeas, zuchhini and rosemary
Jun 102010
 

To utilize the zucchini from my lovely bounty from Door to Door Organics recently, I found this dish in my “Vegan Planet” cookbook.  It seemed healthy and well-rounded.  There was protein from the chickpeas and everything, including the pasta, was organic.

For those that are not vegan, cheese can be added, such as fresh mozzarella and parmesaan.  After I made it and served it, I realized I could have added sun dried tomatoes for more flavor – just got a huge bottle from Costco that I think was a good deal – along with all the other items that totaled $500.

2 tblsps olive oil

2 small zucchini, halved lengthwise and cut into 1/4″-thick half-moons

2 garlic cloves, minced

1 tblsp chopped fresh rosemary leaves

1 14.5-ounce can plum tomatoes, drained and chopped

1 1/2 cups cooked or one 15-ounce can chickpeas, drained and rinsed

1/4 tsp red pepper flakes

salt and freshly ground black pepper

1 pound penne or other short, tubular pasta

Heat the olive oil in a medium saucepan over medium heat.  Add the zucchini and cook until slightly softened, about 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in the rosemary, tomatoes, chickpeas, red pepper flakes and salt and pepper to taste.  Cook, stirring occasionally, for 10 minutes to blend the flavors.

Meanwhile, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes.  Drain and place in a large, shallow serving bowl.  Add the sauce and toss gently to combine.  Serve at once.

Serves 4

Source:  Vegan Planet