Not exact matches
The two - part preparation includes a K -
Cup broth brewed over a packet
of dried pasta and vegetables.
1 lb ground beef (or vegetarian crumble) 3
cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB
dried parsley 1 TB
dried basil 1/2
cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1
cup V8 (or any vegetable drink) 2
cups uncooked shell
pasta 1/4 tsp pepper 1/4 tsp salt
1
cup fusilli (or any tight spiral
pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful
of spinach, stems removed and chopped roughly 1/2 tsp
dried oregano 1/2 tsp raw sugar 1/2 tsp sea salt fresh black pepper to taste
4 cloves
of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3
cup / 80 ml extra virgin olive oil 1/3
cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot
pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g
dried penne
pasta fresh thyme - and thyme flowers
Serve with
Pasta of choice (we use wholegrain penne or a gluten free version made from
dried beans) 80 g / 1/2
cup large capers fresh parsley, finely chopped ruccola
Beans and shells 1 1/4
cups dried white beans (or two 15 - ounce cans
of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo
pasta shells 3/4 -1
cup kale pesto Zest
of 2 lemons Freshly ground black pepper
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4
cup vodka 1/4 teaspoon
dried thyme 1/4 teaspoon
dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2
cup sliced or slivered almonds 1/4
cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne
pasta
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6
cups of water 3 beef stock cubes (like Knorr)(or 6
cups of beef broth) 1/2
cup red wine 2 tomatoes, chopped 1
cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp
dried) 1/2 tsp
dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini
pasta (about 1/2 large pkg)
4 ounces linguine
pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2
cups heavy cream [I used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted water to a boil.
2
cups uncooked multigrain bow tie (farfalle)
pasta (I used Barilla Plus, I also weighed the 2
cups and it was exactly 5 oz
of dry pasta)
Makes 2 Delicious Servings Ingredients: 1
Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional
Pasta (I use rice
pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional
pasta) 1/2 Jar
of Crushed Tomatoes (I use edens organic) 1/2
Cup Arugula 2 Large Lemon Wedges Handful
of Fresh Basil 1 Tsp
Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch
of Sea Salt Pinch
of Nutritional Yeast
2
cups arugula 1
cup spinach 2 - 3 cloves garlic 1 teaspoon
dried herbs
of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3
cup nuts, I used a mix
of pine nuts and pecans 1/2
cup olive oil 2 tablespoons lemon juice 1/4
cup parmesan cheese 1 16 ounce can
of artichoke hearts, drained and chopped 1 pound farfalle or
pasta of your choice
Add the sun -
dried tomatoes,
pasta, and pesto to the pot, and another 1/4
cup of the
pasta water to the pot.
Using a large serving spoon, stir in 1/4
cup of the
pasta water, the butter mixture, cheese, and sun -
dried tomatoes.
Transfer
pasta to the bowl and toss, adding 1/4
cup of the cooking liquid and a little more olive oil if too
dry.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8
cups vegetable broth (note: I used a combination
of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2
cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5
cups cooked chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair
pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2
cup) 1 small yellow squash, diced (about 1/2
cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black pepper 1/4 tsp
dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small
pasta shape Pinch
of kosher salt, if needed
Vegan Lasagna No boil lasagna
pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2
cups frozen broccoli 1 teaspoon each
of parsley, thyme, oregano, rosemary, garlic powder and minced
dried onion 1/2
cup fresh spinach 1/4
cup meatless crumbles, optional Daiya -LSB-...]
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4
cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2
cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black pepper 1/3
cup raw cashews, soaked for at least 4 hours 1/2
cup filtered water 1/2
cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1
cup quickie vegan parmesan, divided
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (
dry) whole wheat
pasta (such as ditalini or smallish shells), cooked until al dente
Then add 2
cups of dried bowtie or Farfalle
pasta.
200 grams
of spaghettini, or other long, thin
pasta that you have on hand 3 tablespoons
of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4
cup panko, or
dried bread crumbs 1/4
cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
Mix 12 ounces
of whole wheat rotini
pasta (cooked), a
cup of low - fat Greek yogurt, half a
cup of pesto and 3/4
cups of sun -
dried tomatoes (drained and chopped).
8 ounces angel hair
pasta [I use Barilla Plus] 1/4
cup olive oil, divided 1/4
cup dried bread crumbs 2 teaspoons lemon zest 2 tablespoons chopped parsley, divided salt & pepper to taste 2 tablespoons grated parmesan cheese 3 large or 5 small cloves garlic, minced Juice
of 1 lemon
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo
pasta or angel hair
pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted
dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
zest
of one large lemon 8 ounces
dried whole wheat
pasta (penne or something comparable in size) 1 1/2
cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2
cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3
cup sliced almonds, toasted 1/4
cup Kalamata olives, pitted and torn into pieces scant 1/4
cup feta cheese, crumbled 1/4
cup fresh mint, chopped
I added about 1
cup of the saffron / salt
pasta water, since it seemed
dry and I didn't want to add more heat (pepper spice).
Is it 1 pound
of dry pasta with 4
cups of broth?
One
cup cooked serving
of Dreamfields
pasta (2 - oz
dry) provides 5 grams
of dietary fiber and 7 grams
of protein per serving.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1
cup unsweetened almond milk 3/4
cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and
dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional)
Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to direc
Pasta sauce
of your choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce
pasta of choice, cooked according to direc
pasta of choice, cooked according to directions
2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2
cups celery, chopped 1 1/2
cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon
dried oregano 1 teaspoon
dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1
cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium
pasta shells (or your shape
of choice)
Set a bunch
of different objects — fruits,
dry pasta shapes, silverware, cooking utensils, plastic
cups — on the table and ask your child to separate them into groups.
As far as what we eat is a wide range
of vegetables (not including white potatoes), a wide range
of whole fruits, 90 cc mix
of no salt tree nuts, (that's my approximation
of Dr. Weber's handful
of nuts), wide variety
of beans and legumes usually about 1/4
cup dry, whole grains example brown rice
pasta, some organic whole grain bread, usual breakfast organic old fashioned rolled oats with soup spoon
of dried wild blueberries, 1/2 a banana, 12 no salt almonds with skin, a little almond milk.
A serving is 1
cup of dry breakfast cereal; 1/2
cup of cooked cereal, brown rice, or whole - grain
pasta; or one slice
of whole - grain or multi-grain bread.
In general, a serving
of grain is an ounce - equivalent
of food, such as a slice
of bread; a half
cup of cooked cereal, rice, or
pasta; or about 1
cup of dry cereal (1/4
cup for dense, granola cereals to 1 1/2
cups for some unsweetened puffed cereals).