whole wheat pasta | My Foodie Call | Page 2

Tag: whole wheat pasta
- Spaghetti and Lentil “Meat”Balls
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 14th
  Try these healthy “meat”balls with a little surprise cheesy center.
  
  Spaghetti and Lentil “Meat”Balls.
  
  A closer look.
  
  Gather your goods. Do you have these items? If not, get shopping.
  
  And buy this too if you want the cheesy center.
  
  Spray your mini muffin tins….
  
  Scoop in your lentil mixture…
  
  Cheese cube for the center.
  
  Add more lentil mixture and bake it up….
  
  Add your spaghetti and done. Whole wheat spaghetti, of course.
  
  Spaghetti and Lentil “Meat”Balls
  
  Ingredients:
  - 1 17.6 oz package Pre-cooked lentils (Mine pictured here are from Trader Joe’s)
  - 1 chopped onion
  - 1/2 cup shredded carrots
  - 1 1/4 cups rolled oats
  - 3 eggs beaten
  - 1 tablespoon extra virgin olive oil
  - 1/2 teaspoon of ground ginger
  - salt and pepper to taste
  - 1/2 teaspoon of cumin
  - 1 tablespoon fresh, chopped parsley
  - 1 block of cheese of choice
  Directions:
  1. Add all the ingredients into your food processor bowl, pulse a few times and then and process 20- 30 seconds.
  2. Scoop into pre-sprayed muffin tins, but only filling half way.
  3. Add a small rectangle cube of block cheese. Top with more lentil mixture.
  4. Cook in the oven at 350 degrees for 40-45 minutes.
  5. Make spaghetti according the directions. Make sure it is 100% whole wheat, not multigrain…first ingredient should read WHOLE WHEAT. Add sauce.
  Devour.
  Posted in Meatless mealtime | Tagged lentils, whole wheat pasta
- Dried Basil Pesto with Toasted Walnuts
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 13th
  I was craving pesto.
  
  In the worst way.
  
  The problem?
  
  No fresh basil. Plenty of dried basil though. Let’s make it work in a pesto.
  
  Okay, obviously fresh basil is better for pesto when possible, but having fresh basil at all times?
  
  Not always a reality in this house.
  
  …and walnuts instead of pine nuts??
  
  Yes, way healthier and cheaper than pine nuts!
  
  Gather your goods and food processor. Not rocket science.
  
  Voila. Pesto made with dried basil and toasted walnuts.
  
  Add it to spaghetti and dinner is done.
  
  Dried Basil Pesto with Toasted Walnuts
  - 1/2 cup (a little under a jar) dried basil
  - 1/4 cup walnut pieces
  - 3 cloves garlic
  - 3/4 cup grated parmesan
  - 3/4 cup extra virgin olive oil
  1. Set a dry pan on your stove to medium heat. Toast walnuts for 1-2 minutes, stirring frequently until lightly browned.
  
  2. Put walnuts, basil, garlic, and parmesan cheese in your food processor.
  
  3. Pulse several times to break it up. Then fully process until walnuts are blended in and you have a nice paste.
  
  4. With processor running, slowly pour oil into the feeder of your processor.
  
  5. Continue to run until smooth, 30-40 seconds??
  
  We put it on whole wheat spaghetti.
  
  My 10-year-old who is “meh” about pasta had a huge whopping plate of this after cross-country practice. Winning.
  
  My 6-year-old had two large bowls….
  
  Was hoping to have leftovers for school lunches….No such luck. That’s a good thing, right??
  Posted in Meatless mealtime | Tagged walnuts, whole wheat pasta
- One-Pot Cauliflower and Squash Penne Pasta
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 11th
  One pot meals are awesome. Less dishes=less work.
  
  I got this recipe from Eating Well. Although I modified a tiny bit on the veggies.
  
  Fast meal on the fly.
  
  I modified the recipe slightly on the veggies to cut out some chopping time. Time saver!
  
  2 bags. Pre-cut. Done.
  
  I broke up the cauliflower a little bit so that everything would cook evenly.
  
  Low cooking with the penne for 12 or so minutes…
  
  Topped with parmesan.
  
  Cauliflower and Squash Whole Grain Penne
  
  Ingredients:
  - 1 tablespoon grapeseed olive oil
  - 3 large cloves garlic, minced
  - 1 teaspoon dried thyme
  - 1/4 teaspoon crushed red pepper
  - 4 cups vegetable broth
  - 8 ounces whole-wheat penne (about 3 cups of dry pasta)
  - 1-12 oz package cauliflower florets (if they are large, break into 1 inch pieces)
  - 1-12 oz package peeled and cut butternut squash
  - Freshly ground pepper to taste
  - 1/2 cup finely grated parmesan cheese
  Directions:
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute.
  3. Add broth, penne, cauliflower and squash. Bring to a boil over high heat.
  4. Reduce heat to low and cook, uncovered, until the pasta is tender and the liquid is thickened. 12 to 14 minutes.
  5. Remove from heat, stir in pepper and let stand for 5 minutes.
  6. Serve topped with cheese.
  Topped with parmesan.
  Posted in Meatless mealtime | Tagged squash, whole wheat pasta
- Whole Wheat Broccoli Lasagna
  
  Posted at 8:46 pm by myfoodiecall
  
  Sep 4th
  Everyone loves a good lasagna.
  
  Lasagna with broccoli.
  
  School is back in session. Homework, nightly sports or other activities… Full speed ahead. No time to make a meal with a ton of prep involved.
  
  I have made many time-consuming lasagnas, this one not so much. This has frozen broccoli in it. Sound the alarms. Frozen. I realize that many may take issue to the idea of not using fresh, but hey it’s better than running through Chick Fil A, right?
  
  Give this one a shot. It turned out pretty good.
  
  Whole Wheat Broccoli Lasagna
  
  vegan
  - 1 (12 oz) box whole wheat lasagna noodles (use whole wheat, ok? just do it)
  - 1 16 ounce package of frozen broccoli, thawed
  - 1 14-ounce package of extra-firm tofu
  - 1 teaspoon garlic powder
  - 2 teaspoon onion salt
  - 1 teaspoon basil
  - 1 teaspoon oregano
  - 1 12 ounce package of meatless crumbles
  - 4 cups vegan mozzarella (or use regular cheese , no worries!)
  - 5 cups of marinara sauce
  Cook the lasagna noodles according to package instructions.
  
  (ok, a little prep. I lied.)
  
  Preheat the oven to 375°F.
  
  Drain and then mash the tofu in a mixing bowl.
  
  Mash tofu with the back of a fork.
  
  Chop the thawed broccoli (I let mine thaw in the fridge overnight.)
  
  Chop it as fine as you’d like. Most kids do not do “chunky”, am I right?? My kids are a tad older so I will leave it like this, but I am guessing younger kids might need it fine-chopped.
  
  To your mashed tofu add:
  
  Your chopped broccoli, meatless crumbles, garlic powder, onion salt, basil, and oregano.
  
  Getting there…
  
  Spray the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on some of the broccoli-tofu mixture. Then sprinkle some of your of shredded “cheese” and 1 cup of marinara sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and more broccoli-tofu mixture.
  
  This is after a couple of layers.
  
  Continue layering until you have used all of your noodles, tofu mixture, sauce, and cheese. I like to end my lasagna with cheese so that the kids can’t see what is underneath to minimize the complaints!
  
  Ready for the oven.
  
  Wrap the pan tightly with aluminum foil and bake for 40 to 45 minutes, until the sauce is bubbling. Then uncover switch to broil (low) for an additional 7-10 minutes. Your cheese should be lightly browned and have a little crisp to the surface layer.
  
  Out of the oven.
  
  Dinner is served.
  
  This was a slam dunk.
  
  One of my kids had 3 servings of this. Another actually said he liked it. Shocker. This child rarely compliments my food.
  
  Any fast meals for you soccer families out there?
  Posted in Meatless mealtime | Tagged broccoli, whole wheat pasta
- Vegan Mac n’ Cheese (that even a cheese addict will love)
  
  Posted at 8:17 pm by myfoodiecall
  
  May 1st
  Vegan Mac n Cheese. Perfect for anyone wanting to eliminate or even reduce their dairy intake.
  
  Love Mac n’ Cheese. Too bad I do not do the cheese thang anymore. From time to time I still make the Annie’s Organic Shells n’ Cheese for the My Foodie Call kids. Usually when I am in a rush, feeling super lazy, or they have friends over. For myself, I feel better staying dairy-free as much as possible. With that being said, I do have cravings and am always on the hunt for an awesome Vegan (dairy-free) Mac n’ Cheese. This recipe is adapted from a recipe that I found on allrecipes.com. Of course, I modified it until it met my health standards. Of course.
  
  Gather your ingredients and let’s get started!
  
  The goods.
  
  Healthy Vegan Mac n’ Cheese
  
  16 ounce package of whole wheat macaroni, rotini, ziti (or whatever floats your boat)
  
  2 tablespoons extra virgin olive oil (for sauteing your onion)
  
  1 medium onion, chopped
  
  2 cup cashews (soak these babies in water for 2 hours to help soften. This is the key ingredient that helps create a creamy, velvety, non-dairy base)
  
  2 lemons (for squeezing and juicing!)
  
  1 2/3 cups water
  
  salt to taste
  
  1/3 cup extra virgin olive oil (for your cheese sauce)
  
  1 (7-8 oz) jar roasted red peppers, drained (do not skip this. This really helps the flavor in this recipe)
  
  6 tablespoons nutritional yeast (did you order this yet?)
  
  2 teaspoons garlic powder
  
  1/4-1/2 cup whole wheat bread crumbs (optional, but recommended)
  
  Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray your 9×13 pan with non-stick spray.
  2. Cook pasta according to directions. Transfer to a medium baking dish.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned.
  4. In a high-speed blender (or food processor), mix cashews, juice from 2 lemons, water, and salt. (Note: if you are using a food processor, you will need to do it in two batches because it may be a bit too much water for a 9 cup processor. No leaky messes!)
  5. Gradually blend in sautéed onions, olive oil, roasted red peppers, nutritional yeast, and garlic powder. Blend until smooth.
  6. Thoroughly mix cheese sauce with the pasta.
  7. Sprinkle with whole wheat bread crumbs if so desired.
  8. Bake 30-40 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
  It could be left just like this, but I like a crunchy topping.
  
  So excited.
  
  Dairy free, healthy, and so tasty….
  Posted in Meatless mealtime | Tagged cashew, nutritional yeast, nuts, vegan, vegetarian, whole wheat pasta
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