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pasta

Barilla - David Rocco - Penne Pasta al Burro

Kids in the Kitchen: David Rocco’s Pasta Al Burro

EAT, family meals By March 8, 2016 Tags: , , , , 1 Comment

It is always a challenge to get kids involved in meal preparation but we encourage you to turn off the tech and make some beautiful memories in the kitchen with your loved ones. Food is always a huge part of any family tradition, and involving the kids in the kitchen will teach them life skills as well as cutting down your chores. Especially during the busy winter months with short days, snowy activities and homework, mom and dad need all the help you can get.

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Tips to Get Your Kids Helping in the Kitchen

EAT, FAM, family meals, health, kids By October 19, 2015 Tags: , , , , , , , , , , , 1 Comment

It’s halfway through October, and the dust of a new school year is starting to settle. As parents, we’re busy adjusting our schedules with an influx of homework, sports, and extracurricular activities. Trying to manage it all can be stressful, and meal-planning is just one more thing to worry about.

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Crock-pot-Vegetarian-Lasagna

Slow Cooker Quinoa Vegetarian Lasagna

EAT By December 6, 2012 Tags: , , , , , , , 1 Comment

Give a cheer for the slow cooker! This recipe is great for those hectic days when you are driving one child to hockey practice and the other to a music lesson. Leftovers are fabulous the next day; it’s a great big pot of love.  This recipe by Linda Reasbeck, PHEc and other fabulous vegetarian dishes can be found in the new Vegetarian’s Complete Quinoa Cookbook (Whitecap Books).

NOTE: Catelli’s Healthy Harvest line features whole-grain lasagna noodles. Be sure to choose a pasta sauce that lists tomatoes as the first ingredient.

1 can (19 oz/540 mL) mixed beans, well rinsed and drained
2 2/3 cups (650 mL) pasta sauce
2/3 cup (160 mL) canned diced tomatoes
3/4 cup (185 mL) quinoa, rinsed and drained
2 tsp (10 mL) Italian seasoning
1 tsp (5mL) dried oregano leaves
8 uncooked lasagna noodles, preferably 100% whole grain
1 cup (250 mL) sliced white or cremini mushrooms
2 cups (500 mL) cooked chopped spinach leaves, well drained (or 10 oz/300 g frozen chopped spinach, thawed and well drained)
2 cups (500 mL) fat-free cottage cheese
2 cups (500 mL) grated mozzarella cheese

Method:
Grease a 6­quart (6 L) slow cooker with canola oil.

In a medium bowl, combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it’s uncooked!), Italian seasoning and oregano. Mix well and set aside.

Place one layer of noodles on the bottom of the slow cooker, breaking to fit.

Top with half of the bean–pasta sauce–quinoa mixture.

Top with half of the mushrooms, and half of the spinach.

Top with half of the cottage cheese.

Repeat the layers: noodles, bean–pasta sauce–quinoa mixture, mushrooms and spinach, cottage cheese.

Top with all of the mozzarella cheese.

Cover and cook on Low for 5 hours. (See photo 6.)

To serve:

Let sit for 5 minutes, then scoop out servings. Serve with a mixed green salad.

Makes 10 servings

One serving = 1/10 of the lasagna

Nutrition per serving

322 calories, 17 mg cholesterol, 7 g fibre, 3 g saturated fat, 47 g carbohydrates, 22 g protein, 6 g total fat, 579 mg sodium, 7 g sugars

Excellent source of folate, vitamin D and iron.

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Rich Atlantic Lobster Casserole

EAT, family meals By October 1, 2012 Tags: , , , , , , , , No Comments

My mom used to make this for special parties.  The recipe was originally created by ‘Nanny Whiz’ who was a dear friend, kindred spirit and master chef.  Filled with flavour, this versatile rich Atlantic lobster casserole can sit in a chafing dish or crockpot for entertaining, and you can serve it over rice, in patty shells or with noodles.  It works well in tiny shells as a ‘mini dinner’ for kids as well.  Just make sure you skip the sherry..

Serves 10.

2 c. lobster meat
2 lb. scallops
1lb. haddock
1/2 butter
1/2 c. flour
3 cups milk
4T. cooking sherry
3 c. diced mushrooms
1/2 c. parmesan cheese

Steam scallops with haddock for 5 minutes and set aside.  Make a cream sauce using the butter, milk and flour.  (Combine flour and butter with a whisk over low heat and gradually add the milk).  Once the sauce thickens, add sherry (for adults) and mushrooms and simmer 5 minutes while stirring.  Add the fish and seafood to a casserole dish and pour in sauce mixture.  Sprinkle parmesan cheese on top and bake for 30 minutes in the over at 325 degrees.  You could also cook on a stovetop, fill patty shells or scoop over a starch and sprinkle parmesan over top at the end.

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Fitness Fettuccine Recipe

EAT, family meals By August 24, 2009 Tags: , , , , , , , , , 1 Comment

Yields 4 servings.

Ingredients:

2 cups fettuccine noodles
¼ cup olive oil
2 tablespoons fresh chopped garlic
½ cup sliced onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 ½ cups sliced button mushrooms
1 ½ cups quarter chopped artichoke hearts (canned)
¼ cup white wine
2 cups raw spinach
1 ½ cups Stock Up Vegetable Stock
salt and pepper to taste
2 fresh chopped tomatoes
1 tablespoon fresh basil

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