Back To School Pasta Dinner for the Whole Family
Chicken Breast, Peas, Carrots
Gluten-Free Chickpea Fusilli
Light Cheesy Creamy Sauce
This is an awesome recipe the whole family will love. It’s great for the start of a new school year with fall colors and a rich cool weather vibe. A satisfying but lighter style cheesy-creamy sauce made with low-fat milk coats organic protein-packed gluten-free chickpea fusilli pasta. It’s full of hearty-sized pieces of browned chicken breast and plenty of vegetables – peas and carrots – two of the most popular with kids.
The sauce is flavorful, but I’ve gone easy on the shallot, garlic, and nutmeg – so the flavors are there in the background but they are not a turn-off for the little ones.
And there are no icky green bits in the dish, I garnish with a large sprig of tarragon or parsley, that’s easy to remove! Serve finely chopped herbs on the side for adults to sprinkle on their dinner.
Back To School Pasta Dinner Recipe
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Top 8 Allergen-Free Rice Noodles
Lemon Ginger Sunflower Seed Sauce
Grilled Nectarines, Fresh Berries, Mint and Basil
This ambrosial rice noodle dish was created to have broad appeal to both those with food allergies and those without. In addition to being gluten-free and vegan, it is also free from the Top 8 Allergens – peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. These eight foods (and any ingredient that contains protein derived from one or more of them) account for an estimated 90 percent of allergic reactions.
The rice noodles are manufactured in Thailand in an allergen free and dedicated gluten-free facility. The sunflower butter is a product of the USA and processed in a facility free from the top 8 allergens. Explore Cuisine Brown Rice Noodles are tossed with a tasty sauce made with lemon, ginger, garlic and SunButter Sunflower Butter in this summer-y dish with smoky grilled nectarines, juicy berries, and fresh herbs.
Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.
There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences. (From FDA here)
Top 8 Allergen-Free Rice Noodles Recipe
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Geri’s Gefilte Fish
Gefilte Fish made with love…for Passover, for our beloved family, for our cherished friends. While the gefilte fish doesn’t appeal to everyone at the Seder (to put it mildly) it does have a time-honored place on the Passover menu.
It could have something to do with nostalgia and the memory of my Nana’s gefilte fish from Passovers long ago…but I love those fishy balls poached with carrots and onion now served with chrain, matzohs, and a delicious beet salad with citrus and walnuts. Especially when they’re made by Geri!
Several guests at our Seder adore the perennially controversial appetizer, while others politely refrain, due to its “ahem, fishiness” – but we all have to appreciate that it is made in respect for age-old customs and tradition, and ultimately made with love.
This year, I asked my dear Cousin Geri, who has been making our gefilte fish for decades, if she would share her recipe. It simply rocks. What took me so long to ask?
Geri’s Gefilte Fish Recipe
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Good morning! How are you?
I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.
For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.
So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.
I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.
These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.
Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.
Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.
Oatmeal Pancakes Recipe
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Red Lentil Penne, Coconut Red Curry
Zucchini and Sweet Peppers, Turmeric Yogurt
Basil Scallion Chile Garnish
Would you believe that this is not a pasta dish? Actually, it is a lentil dish! Courtesy of my good friends at Explore Cuisine, red lentils are masquerading as pasta with a shape reminiscent of a pen or quill, aka penne. This penne is packed with protein and fiber, and is organic and gluten-free too.
Red Lentil Penne, Coconut Red Curry Recipe
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Zucchini Quinoa Meatballs and Green Lentil Pappardelle
Fresh Organic Tomato Sauce with Basil, Parmesan
Imagine a super-moist, super-tasty meatball that has the added health benefits from green vegetable and quinoa. Imagine a pasta that is packed with protein, high in fiber, lower carb and gluten-free. Imagine skipping jarred sauce and preparing an easy homemade tomato sauce made from organic tomatoes and fresh basil. This is spaghetti & meatballs for 2017.
Zucchini Quinoa Meatballs, Green Lentil Pappardelle Recipe
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Made with Gluten-Free Lasagne Noodles
Creamy Spicy Cabbage Kimchi Sauce with Beef
Funky tangy kimchi makes a flavor bomb of lasagna. Kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors simmered into a creamy sauce with ground sirloin and gochugaru (Korean red chili powder) replaces the ubiquitous tomato sauce in this fusion-style lasagna.
My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture.
The noodles are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.
The lasagna is garnished with shilgochu (Korean chili threads), scallion, and toasted sesame seeds for a striking garnish adding texture and spice. Shilgochu are finely-sliced dried chilis that are reddish-brown in color with smoky red pepper and fruity flavors, and a medium degree of heat.
Exploding with flavor and seasoned with a secret ingredient (you’ll have to see below), this lasagna paired with makkoli (Korean rice wine) is perfect for a rainy (or snowy) winter day.
Kimchi Lasagne Recipe
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