Category Archives: Pasta

Quick and Easy Vegetable Lo Mein

veggie lo mein | HipFoodieMom.com

 

Asian food. I am obsessed. And I’m so glad my kids like and eat it too.

 

If they didn’t, we’d have serious problems in this house.

 

If you have children, you know some can be finicky eaters which makes for some stressed out parents. But let me share this: if the kids are hungry, they will eat. If they refuse to eat and want to sit there, let them.. because when they get hungry, they will eat. And if they stage a hunger strike or throw a fit, ground rules need to be set and established.  In order to teach her kids not to waste food and that they can’t always get what they want, a friend of mine will sometimes make her kids eat what they did not eat for lunch, for dinner.

 

I wanted to make sure my kids knew I wasn’t their short order cook so I set some ground rules early on. They eat what I give them. Sometimes, I will give them two choices and will let them (ie: Phoebe) choose. If she could, this little kid would eat corn dogs, mashed potatoes and udon noodles everyday. And sometimes, like tonight, I give them a slight variation of what my husband and I are eating. They love veggie lo mein but don’t like green onions or bell peppers so I pick out the bell peppers and don’t put green onions on theirs. Easy peasy. And please don’t get me wrong, I’m not saying to be the Kitchen Nazi when it comes to dinner and cooking for your children. .  but just remember, you are the parent. Eating habits are established early and hey, there’s no harm in presenting new foods and vegetables and laying down the ground rules for your kids. Meal time should be enjoyable but they also need to be getting a good balance of fruits and vegetables. When we introduce new foods, we always make our kids take at least one or two bites. After that, if they don’t want to eat it, it’s fine. And then, later, we try to introduce it again. I’ve heard to try three times and then if they don’t like it after the third time, there’s a good chance they will never like or eat it.

 

But who really knows with kids right?  I say, just keep trying.

 

This recipe is simple, quick and delicious. You can use whatever vegetables you have in the fridge. .  if I had broccoli, I would have added it. Prepare the noodles, cook up the vegetables, toss everything up and you are done. This one is perfect for a week night dinner and will hopefully be quickly slurped up, even by your little picky eaters!

 

I hope you enjoy!

 

Quick and Easy Vegetable Lo Mein
 
Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Chinese-ish
Serves: 4

Ingredients
  • 2-3 tablespoons sesame oil + more if needed
  • a variety of vegetables; chopped. I added about 1-2 cups of EACH veggie (carrots, sugar snap peas, cremini and/or shiitake mushrooms, onions, red bell peppers, shredded cabbage)
  • 1-2 cloves garlic; minced
  • salt
  • 12 ounces linguine noodles
  • ½ cup chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 3-4 tablespoons Chinese oyster sauce
  • green onions; diced for garnish

Instructions
  1. In a large wok or non-stick skillet, heat your sesame oil. (At the same time, prepare your boiling water for the pasta.) After a minute or 2, add all of your chopped vegetables and garlic into the wok or skillet and saute for a few minutes. Season with salt and continue tossing for a few minutes longer until the vegetables are tender but not too soft.
  2. While you are cooking your vegetables, boil your linguine noodles as well. Cook to al dente, according to package directions (about 7-9 minutes). Drain and set aside.
  3. When the vegetables and noodles are ready, add the noodles into the wok. Add the chicken broth, soy sauce and oyster sauce. Toss for a few minutes or until well combined. Taste and season with more soy sauce and/or oyster sauce as needed. Garnish with the green onions and serve immediately.

This recipe is meant to be easier and quick. This is why I threw in all of the veggies at once; ideal for a weeknight dinner. Adapted from Food and Wine.

 

 

 

Fresh Asian Noodle Bowl for #WeekdaySupper

Asian noodle bowl | HipFoodieMom.com

I love Asian food. Depending on what it is, there’s something so fresh, vibrant and flavorful about it. Spring Rolls, Kim bap, soba noodles or this lovely bowl of brown rice noodles with fresh vegetables. Eating Asian food like this doesn’t leave me feeling full and heavy but comfortable and satisfied. And because I ate a healthy meal, I feel like I can reward myself with a little something sweet for dessert.

 

Makes perfect sense to me.

 

I recently got a garden plot in my community garden and will be planting and growing my own fruits and vegetables this summer. I am so excited. So, the plan is obviously to eat more veggies and to try a variety of things. I absolutely love recipes where you are eating raw vegetables with it. To me, that’s about as healthy as healthy gets. And you get your meal on the table in under 25 minutes. You can’t beat that.

 

If you enjoy Asian food, give this one a try. .  it’s quick, light, refreshing and flavorful! I hope you enjoy!

 

 

Fresh Asian Noodle Bowl
 
Print

Prep time

Cook time

Total time

 

You can easily add chicken breast or rotisserie chicken if a different protein is desired.
Author:
Recipe type: Main
Cuisine: Asian; Healthy
Serves: 4

Ingredients
  • 2 English cucumbers, julienned
  • 1 cup carrots, peeled and julienned; or you can simply use your vegetable peeler to create carrot curls like I did
  • 2 cups variety of bell peppers (orange, yellow and red); thinly sliced
  • 2 tablespoons sesame oil
  • 1 package of regular firm tofu; sliced into thin strips (try to let tofu rest on paper towels beforehand so as to remove/drain some of the water. Pat down thoroughly with the paper towels.)
  • salt and pepper to taste
  • 1 – 8 oz pack of brown rice noodles; like pad thai noodles or you can use vermicelli noodles
  • ⅓ cup sweet red chili sauce (like the Thai Kitchen brand)
  • ⅓ cup brown rice vinegar
  • ⅓ cup low sodium soy sauce + more if needed
Toppings:
  • peanuts, chopped (you can place peanuts in a plastic bag and smash with a rolling pin)
  • green onion, sliced
  • fresh cilantro
  • sriracha sauce
  • lime wedges

Instructions
  1. Over medium-high heat, add the sesame oil to a non-stick pan and heat for about 2 minutes. Add the sliced, somewhat dry tofu and fry until golden brown, flipping as you are cooking them. Season with salt and pepper. When finished, set aside on a paper towel lined plate.
  2. In a large pot of boiling water, cook the noodles according to package directions. Most brown rice noodles only need to be cooked for 4-5 minutes. Drain and set aside.
  3. In a large bowl, toss together all of your cut veggies, the tofu and noodles.
  4. In a small bowl or mason jar, mix together the sweet red chili sauce, brown rice vinegar and soy sauce. Shake and drizzle over the noodles and toss together. Taste and season with salt and pepper if needed. (For my photo, I added the soy sauce later)
  5. Sprinkle on chopped peanuts, green onions, fresh cilantro, sriracha and add a little lime juice. Enjoy!

Recipe adapted from Flourishing Foodie. If you have not seen/read Heather’s blog. You simply must. It’s absolutely gorgeous and stunning. I am inspired by her blog all the time.

 

 

 

8403137561_3bf910954c_o

 

I’m participating in WeekDay Supper again!  Need some ideas for dinner this week? Please be sure to check out the rest of these lovely meals starting Tuesday. .  have a good one!

 

05/14/13 – Tuesday – Sue’s Nutrition Buzz – Easy Individual Chicken Pot Pies with a Cauliflower Crust
05/15/13 – Wednesday – No One Likes Crumbley Cookies – Grilled Ginger Pork with Asian Slaw
05/16/13 – Thursday – Noshing With The Nolands – Paprika Chicken
05/17/13 – Friday – Family Foodie – Avocado Hummus

 

 

 

 

 

Broccoli Rabe, Mushroom and Kale Pasta Casserole with Fontal.

Thank you Country Crock for sponsoring this post.

 

 

Broccoli Rabe mushroom and kale casserole | HipFoodieMom.com

They’re not always pretty but casseroles seriously rock.

 

They’re brilliant.

 

It’s no wonder that casseroles are the “go-to” dish that people bake for comfort food, or to show that we are thinking of someone or we care. Casseroles are warm and comforting and if you’re lucky, usually filled with lots of good food and cheese. I love that you can literally throw pretty much anything and everything you want in there. Good for cleaning out the refrigerator and you can sneak all sorts of vegetables in, which I love doing. The Husband and kids have no idea because everything is mixed together and baked.

 

Broccoli Rabe mushroom and kale casserole on plate | HipFoodieMom.com

 

And if you’re one of those people who have no time on the week nights to even think about cooking or what to eat for dinner. Make a casserole on Saturday or Sunday and freeze it. Voila. You’ll have dinner (depending on the size of your family or household) for at least 2 nights covered. Worried about fat, calories or your waistline? Casseroles are seriously what you put into them so bake healthy. Add in just a little heavy cream or don’t add any at all. Go light on the cheese. Stay healthy with the ingredients.

 

Anything is possible with a casserole.

 

IMG_8613_2-13

 

I’ve been on a vegetable high lately and am a little obsessed with broccoli rabe and kale. I love them dearly and hate wasting food so this casserole was the end result of: 1) me cleaning out the fridge, 2) making sure it was loaded with veggies for my family, 3) using up my leftover pasta and 4) adding my current favorite cheese, Fontal! I grabbed both Fontina and Fontal at the grocery store; Fontal because I have never tried it. It’s similar to Fontina, only milder. It’s just lovely.

 

Broccoli Rabe Pasta Casserole with fork | HipFoodieMom.com

 

This is now my new favorite baked casserole. Like I said earlier, it has all of my favorite things inside and I didn’t go too heavy on the heavy ingredients and I mixed in a couple other cheeses as well. . . Some mozzarella and freshly grated Parmigiano-Reggiano because I would have broken the bank had I purchased enough Fontal cheese for this entire thing.  All of the flavors worked really well together in this casserole and I really loved it.

 

I hope you give it a try!

 

Broccoli Rabe, Mushroom and Kale Pasta Casserole with Fontal.
 
Print

Prep time

Cook time

Total time

 

For a vegetarian option, simply omit the chicken.
Author:
Recipe type: Main
Cuisine: Casserole
Serves: 10-12

Ingredients
  • ½ pound Rigatoni pasta (or whatever pasta you prefer)
  • 2 tablespoons extra-virgin olive oil
  • 2-3 cups mushrooms; sliced
  • 1-2 cloves garlic; minced
  • 1 large sweet onion, chopped
  • Salt and freshly ground pepper to taste
  • 2-4 tablespoons Country Crock; split
  • 2 cups of kale; chopped
  • 2 cups of broccoli rabe; stems removed and chopped
  • 1-2 cups cooked chicken (can be chicken breast or rotisserie chicken)
  • 1 cup marinara sauce; jarred store bought or canned
  • ½ cup heavy cream (can be substituted with low fat sour cream if desired)
  • 1 cup fontal cheese; cubed
  • 1 cup mozzarella cheese; shredded or diced
  • ¼ cup chopped fresh parsley
  • Freshly grated Parmigiano-Reggiano for garnish

Instructions
  1. In a pot of salted boiling water, cook the pasta to al dente, according to package directions. Drain and set aside.
  2. Preheat the oven to 350°. In a large, deep pan, heat the olive oil. Add the mushrooms, garlic and onions and cook/sauté over moderate heat, stirring occasionally, until softened for about 5-6 minutes. Season with salt and pepper. Drain if needed and set aside.
  3. In a separate non-stick pan, heat 2 tablespoons of Country Crock and cook the kale and the broccoli rabe for about 5 minutes or until softened a bit. Season with salt and pepper. Drain if needed and set aside.
  4. Using the same pot you cooked the pasta in, add all of the cooked vegetables, cooked chicken, pasta noodles, marinara sauce, heavy cream, fontal cheese and 1-2 tablespoons of Country Crock. Mix well.
  5. Pour all of your pasta mixture into a casserole dish and sprinkle on top with the mozzarella; add as much cheese on top as you want.
  6. Bake the pasta for about 25-30 minutes, or until golden. Let rest for at least 10 minutes. Sprinkle on some fresh parsley and freshly grated Parmigiano-Reggiano and serve.

 

Country Crock 2 | HipFoodieMom.com

Enter to Win with Country Crock

 

You’ve heard of Country Crock haven’t you? Well, Country Crock is hosting a fabulous contest!  Drumroll please . . . the Country Crock Stars contest!

 

Country Crock wants to hear about and see your favorite casserole. TO ENTER: Share a photo of your favorite casserole, and share in 100 words or less how you demonstrate creativity and resourcefulness in the kitchen.

 

And want to hear the best part?

 

3 Finalists will win $5,000 + a trip for 2 to New York City and 12 semi-finalists will win cookware!  I just hear the word “cookware” and I get excited.  .  So, get your best casserole recipe together, ENTER THE CONTEST . . .  and GOOD LUCK! 

 

 

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

 

 

Spring Veggie Pasta

spring pasta | HipFoodieMom.com

 

 

Happy Sunday everyone! Today I am bringing you one of my favorites pastas, Conchiglie, ”shells” or “seashells” pasta loaded with all of my favorites vegetables. And is that brussels sprouts you see? In the pasta?! Yes! Don’t knock this until you’ve tried it. I am currently obsessed with brussels sprouts. Really obsessed. And now, we always have some in the refrigerator. I was roasting some for dinner and thought why not? I am totally smitten with these vegetables and I actually love the taste, texture and smell of these guys.

 

Despite the look, this pasta is light, delicious and flavorful. I think the roasted brussels sprouts add just the right texture and enhances this pasta really well. You’ll have to give it a try and let me know what you think. Why not give this one a try on your next Meatless Monday?

 

Thank you for reading and I hope you enjoy!

 

Loaded veggie pasta main | HipFoodieMom.com

 

 

Spring Veggie Pasta
 
Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4-6

Ingredients
  • ½ pound brussels sprouts; cleaned and cut in half
  • olive oil
  • salt and pepper
  • ½ pound pasta shells
  • 1 cup fresh shelled peas; frozen is fine too if that’s what you have
  • 1-2 cups mushrooms; sliced and sauteed (I recommend cremini)
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • freshly ground black pepper
  • kosher salt
  • 1-2 teaspoons finely grated fresh lemon zest
  • 1 cup finely grated Parmesan cheese + more if needed for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley or fresh chives

Instructions
  1. Preheat your oven to 400 degrees. Wash and cut the brussels sprouts in half. Mix the brussels sprouts in olive oil and season with salt and pepper. Bake – cut side down- for about 15 minutes or until lightly browned and crispy.
  2. While the oven is pre-heating, heat a pan with a little olive oil and sauté your sliced mushrooms. Season with a little salt and pepper.
  3. Bring a large pot of salted water to boil. Add the pasta, and cook according to package directions. Add the peas to cook during the last 30 seconds of the pasta cooking time. Reserve about ½ cup of the cooking water. Set aside. Drain the pasta and the peas together.
  4. In the same pot, bring the heavy cream to a simmer and heat for just a couple minutes, stirring frequently. Add the butter, and stir it until it has melted. Season the sauce with freshly ground black pepper, add a pinch of salt and the lemon zest. Add about ¾ cup of the Parmesan, and stir it until the sauce is smooth. Add the drained pasta, peas and cooked mushrooms. Mix well until the sauce has coated everything evenly. Add the reserved pasta water by the spoonful only if needed to loosen up the sauce. Lastly, add the roasted brussels sprouts and toss/mix lightly.
  5. Divide the pasta among bowls. Garnish with remaining Parmesan and chopped parsley or chives.

You probably already read Deb’s blog. If you don’t have the cookbook, this one is a must purchase! Recipe adapted from the Smitten Kitchen cookbook. Pages 121-122: Deb’s Sweet Peas and Shells Alfredo.

 

spring pasta 2 | HipFoodieMom.com

 

 

 

Homemade Ricotta Gnocchi with Vegetables

ricotta_gnocchi_main_HipFoodieMom.com

 

This is my first time making homemade hand shaped pasta. This is awesome for so many reasons. Two of which are: 1) it’s really easy and totally not hard at all 2) you don’t need a pasta maker for this! On Saturday, my friend Jen and I attended a Hand Shaped Pasta Making Class here in Seattle at Cuoco. The class was so much fun. I highly recommend this class to anyone here in Seattle who has the interest and loves pasta. We were welcomed with Prosecco and a Nettle soup with breadcrumbs. Delicious! And what a delight to enjoy first thing on a Saturday morning.

 

rebecca_pasta

In our pasta class, our lovely teacher, Rebecca, showed us how to make farfalle, garganelli and ricotta cavatelli or Ricotta Gnocchi. I really loved this hands-on class because it cast away any fear I might have had with making pasta from scratch. It definitely takes more time and I won’t be doing this on a regular basis (we eat pasta at least one or twice a week) but now I know how much time goes into it and that the process is not hard at all; just time consuming. And with the hand shaped pasta, some practice is needed.

 

IMG_4862-8

 

The best part of the class, after we got to get our hands dirty and make pasta ourselves, was actually tasting the pasta. And we got to take home the pasta we made in class. Here’s my Ricotta Gnocchi! I’m ushering in Spring with this dish. I really love the fresh ingredients and simplicity of this dish. I made a sage butter sauce for gnocchi before but I love that this dish is really just bringing together fresh vegetables/ingredients and simply using olive oil, salt, pepper and parmigiano-reggiano for its flavor. This was a bit of “let’s throw almost all of the vegetables I have in the fridge in here” but what I love about this is that you can use whatever you have or what is in season. This dish is a little rustic, simple and delicious.  I hope you enjoy!

 

Ricotta_Gnocchi_main_HipFoodieMom.com_front

 

Homemade Ricotta Gnocchi
 
Print

Prep time

Cook time

Total time

 

Please note the pasta dough refrigeration time.
Author:
Recipe type: Main
Cuisine: Italian

Ingredients
  • 1 lb. whole milk ricotta cheese
  • 2 large eggs
  • about 2 cups (or 9 oz.) all-purpose flour, plus more for the dough and kneading
  • 1 teaspoon salt

Instructions
  1. In a large bowl, combine all of the ingredients and mix well using a rubber spatula, rubber dough scraper or your hands. Knead/mix the dough for about 2-3 minutes. The dough should be somewhat wet and sticky. The dough should come together within a few minutes; be careful not to overwork the dough.
  2. Transfer the dough onto a well-floured work surface then using your hands, bring it together and shape into a round mound. Wrap in plastic wrap and refrigerate for 30 minutes to one hour.
  3. When ready, unwrap the dough (sprinkle on a little flour to help you work with the dough if needed) and cut the dough into 3-4 pieces and then roll each piece into 12-inch long ropes or as long as you can get it (about ¾-inch thick). While rolling, if needed, add a little extra flour to prevent the dough from sticking to your hands or your work surface.
  4. Using a bench scraper or knife, cut the ropes into little squares (about 1 inch wide). If a gnocchi design is desired, take a piece of gnocchi dough and make a dent into the middle of the dough with your two fingers (index finger and middle finger). Then, using the back of a fork, roll the dough piece off the back of the fork to create lines in the gnocchi, while keeping the curved shape of the pasta.
  5. When finished, transfer the gnocchi to a baking sheet with flour and shake the sheet so that the flour lightly coats each piece. At this point, you can either cook the gnocchi or freeze it. If freezing, place the baking sheet with gnocchi into freezer and freeze for about 2 hours until the gnocchi are hardened. Then, transfer the frozen gnocchi to a plastic container or resealable bag. When you are ready to cook the gnocchi, simply remove from the freezer and continue with the directions below.

 

Homemade Ricotta Gnocchi with Vegetables
 
Print

Prep time

Cook time

Total time

 

I’m not including any measurements for the vegetables because I think this is simply throwing a bunch of fresh vegetables together with your homemade ricotta gnocchi. The flavor will naturally come together from the olive oil, salt, pepper, vegetables and cheese.
Author:
Recipe type: Main
Cuisine: Italian

Ingredients
  • about 2 tablespoons good quality olive oil
  • 2-3 cloves fresh garlic, minced or finely chopped
  • onions; chopped
  • mushrooms (like cremini or baby portobellos); sliced
  • asparagus tips
  • zucchini; chopped
  • sweet cherry tomatoes; halved
  • a few handfuls of fresh spinach
  • salt and pepper
  • Ricotta gnocchi
  • Pecorino or Parmigiano-Reggiano cheese

Instructions
  1. In a large pan or wok, heat olive oil over medium-high heat. After a minute or two, add your garlic and stir. After another couple minutes, add all of your vegetables except the spinach. Season with salt and pepper and saute for about 3-4 minutes.
  2. While the vegetables are cooking, bring a large pot of salted water to a boil. Add the ricotta gnocchi and cook for about 2 to 3 minutes or until the gnocchi begin to float. Using a slotted spoon, remove the gnocchi and set aside.
  3. Going back to the vegetables, add the spinach and mix and cook for another minute or two until the spinach begins to wilt. When the spinach is ready, add your cooked gnocchi, toss gently and season more with salt and pepper if needed.
  4. To serve: plate the gnocchi with the vegetables and garnish generously with freshly grated Pecorino or Parmigiano-Reggiano cheese. Serve immediately.

Inspired by the pasta we ate after class at Cuoco.

 

ricotta gnocchi Hip Foodie Mom

Ricotta_Gnocchi_HipFoodieMom.com_bluenapkin

 

 

 

 

Baked Shells with Cauliflower, Zucchini and Taleggio Cheese

bakedshells_5-1

 

I used to think I had one of the pickiest eaters in the world. My oldest daughter. She started out like a champ. She was a huge baby and drank that formula like there was no tomorrow. She was literally a Michelin baby. I wish I was kidding but I am totally not. She had rolls like nobody’s business. And when we started on solids, she ate everything we put down on her tray. It was amazing. And easy. And then she turned 2. It all changed from there.

 

But now I know better.

 

Kids go through phases. Their eating preferences will change. So the cheese that she used to love, she might grow to dislike and turn away forever. I seriously don’t know how she cannot like cheese. Some kids are adventurous and some are not. And even though I know now what she likes and what she will eat, I still try to introduce new foods to her. And that’s what we did tonight.

 

I might have the only 5 year old who does not like mac n cheese.  Because I love it so much and want to make it more often, totally selfish I know, I have been determined to try different recipes and experiment. . . so I thought, what if I dice up some vegetables she likes, toss it all together and bake it? She didn’t go for it. She could smell the cheese, which apparently is appalling to her and – because we have a deal that she has to take at least 1 or 2 bites- took maybe two bites and turned it away. Are you kidding me? This baked pasta was delicious. And this is the first time I have tasted and cooked with Taleggio cheese. Oh my gawd! So good!

 

But my kid doesn’t like cheese so what was I thinking? Well, that’s ok. Everyone else ate it and we’ll try something new again next month.

 

The best part about this pasta was that I got to test drive my new countertop oven from KitchenAid. This truly is a countertop oven that performs like a full-size oven. This Countertop Oven bakes and broils at temperatures up to 450 degrees (F). And just like any good toaster oven, this toasts and warms food and has a removable broil pan with grill and nonstick interior for easy clean-up.

 

bakedshells_convec_oven Hip Foodie Mom.com

 

 

bakedshells_conv_oven_open_HipFoodieMom.com

 

 

Baked Shells with Cauliflower and Taleggio Cheese
 
Print

Prep time

Cook time

Total time

 

You can use 16 or 18 ounce sized ramekins or one big baking dish. And if you have reservations with cooking with white wine for the kids or if you simply don’t have any wine at home, use chicken stock.
Author:
Recipe type: Main
Cuisine: Pasta
Serves: 3-4

Ingredients
  • Salt
  • about 2 cups cauliflower, diced
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 cup zucchini, diced
  • 1-2 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary
  • Freshly ground pepper
  • ½ cup dry white wine (or chicken stock)
  • ¼ cup heavy cream
  • about 1 cup freshly grated Parmigiano-Reggiano cheese + more for garnish
  • 1 cup Taleggio cheese—rind discarded, cheese cubed
  • ½ pound (or 8 ounces) shell or seashell pasta, such as conchiglie
  • 3-4 tablespoons dry bread crumbs
  • roasted, seasoned asparagus tips as garnish (optional)

Instructions
  1. Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, for about 3 minutes only. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.
  2. In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, for about 3 minutes. Add the cauliflower and and diced zucchini and cook over moderate heat, stirring occasionally, until a little browned, about 5 minutes. Add the wine (or stock) and boil until evaporated. Remove the skillet from the heat and stir in the heavy cream, ½ cup of the Parmigiano and all of the Taleggio cheese.
  3. Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Mix the cauliflower and cheese sauce into the pasta and toss well. Taste and season with more salt and pepper if desired.
  4. To assemble in the ramekins: Fill each ramekin with the pasta about ⅔ way up and top with about 1 tablespoon (each) of the bread crumbs. Sprinkle the remaining Parmigiano-Reggiano over each one. If adding/using the asparagus tips, you can top with these.
  5. Bake the pasta for about 10-15 minutes, until the top is a little golden and crisp. Let stand for about 5 minutes before serving.

Recipe adapted from Food and Wine.

 

 

bakedshells_tray_HipFoodieMom.com

 

 

bakedshells_bite_HipFoodieMom.com

 

 

Disclosure – KitchenAid provided my family with the countertop oven featured for recipe development, all opinions expressed here are my own.

 

 

 

Creamy Lobster Pappardelle

Pappardelle Pasta HipFoodieMom.com_vertical_1-2

Things you are never told as a child: Santa Claus, the Easter bunny and the Tooth Fairy do not really exist, you gotta roll with the punches and marriage can sometimes be hard work.

 

They say opposites attract. Paul, my husband, and I are pretty different. I’d say he’s an introvert. I’m an extrovert. He sometimes thinks he’s an island. I understand that you can’t manage everything all by yourself and I often go to my mother, sister, brother, friends for advice or to talk. Paul is only close to a few people. Also, we were raised differently. I realized pretty quickly after we got married how this made us into the people we are today. I mean it’s obvious. How you are raised, brought up, nurtured as a kid is going to shape the adult/person you will grow to be.

 

Also, Men Are from Mars, Women Are from Venus. Yes, I know this. Men and women are different. We think differently. We prioritize things differently. We act differently. Sometimes, Paul and I don’t always agree on everything but what’s important is #1) that you understand where the other person is coming from, hear them out and what he is trying to say and #2) how you work with each other on an outcome, conclusion or solution.

 

Is our marriage perfect? No way. I’m not sure that perfect marriages exist out there. But can a marriage be wonderful, rich, loving and fulfilling? YES. Recently, some friends and I were discussing little things in a marriage that can have a big impact. Like, how you say goodbye in the mornings and how you greet each other when arriving at home. How you talk to your spouse in front of your kids, how you treat each other, do you show affection? Do you say “I love you”?

 

Marriage can sometimes be hard work.  I think every mother should tell her kids this, when they are – of course- old enough to understand this and especially when they get to the age when they are thinking about marriage. I’m personally learning more and more each year. Learning differences. Accepting them, appreciating them. I still go to bed angry sometimes but we work it out the next day.  Sometimes, when we argue, I get fuming mad. But I’ve learned how to control what comes out of my mouth and to think. Sometimes I just need time and as a wise 4 year old once said, “Tomorrow is a new day.”  Every couple fights. It’s how you recover and move on from those fights/arguments that’s important.  And I see now why opposites attract. It’s balance, yo.  Paul and I balance each other out. Without me, Paul would know nothing about pop culture or fashion, we would have no social life and he would be tough as nails. Paul keeps our family grounded, centered and a little goofy and silly. And I love him for this.

 

Paul would never spend almost $30 on 2 lobster tails to make a pasta dish. Never. He just never would. And I know he’s not alone here. He’s not a cheap guy but I’d say he’s more on the practical side. He’d rather spend more to get more.  I, on the other hand, especially now that I am cooking more, want to get my hands on everything and taste and eat everything and, much like my father did while I was growing up, I want to expose my children to different foods while they are still young, impressionable and actually listen to me. Because there will come a day when they are bigger than me and won’t want to listen to a thing I say. I’ve been wanting to make this ever since I laid eyes on the recipe in my Cooking Light magazine, from the November 2012 issue. So, hey, I waited 5 months to try this.

 

Sunday was the day. I wanted to do something special and recently lobsters came up in conversation with my daughter, who is being very curious about seafood and absolutely loved watching me cook these guys up.  We all pitched in on this dinner. I cooked up the lobster tails with my sous chef, who constantly said to her 2 year old sister, “Hey Madeline, wanna come see the lobsters?” (Next time we must get entire lobsters.) Paul removed the lobster meat from the tails. I continued with the cream sauce preparation and we all enjoyed this meal together.  I am going to file this under Special Dinners for sure. If you can get your hands on some lobster tails, you must try this. It’s delicious!

 

Pappardelle Pasta HipFoodieMom.com-13

 

And for anyone who needs to hear this, let’s be thankful for what we have, work to keep what we have and appreciate the differences. That’s what life is all about right?

 

I hope you enjoy.

 

Creamy Lobster Pappardelle
 
Print

Prep time

Cook time

Total time

 

“An admittedly pricey ingredient, lobster fancies up any dinner. Opt for lobster tails–versus whole live lobsters–to bring the cost down.” – Cooking Light
Author:
Recipe type: Main
Cuisine: Pasta
Serves: 4

Ingredients
  • 1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)
  • 2 cups dry white wine
  • ½ cup chicken stock
  • 1 thyme sprig
  • 2-3 (5-ounce) American lobster tails
  • 1 cup (or one package) cremini mushrooms; chopped and sautéed with olive oil
  • ¼ cup extra-virgin olive oil + more for the mushrooms
  • ¾ teaspoon kosher salt + more for seasoning
  • ¼ teaspoon freshly ground black pepper + more for taste
  • 2-3 tablespoons heavy whipping cream
  • 2 tablespoons fresh parsley
  • 1 teaspoon fresh thyme leaves
  • freshly grated Parmigiano-Reggiano (optional)

Instructions
  1. Cook pasta according to package directions, drain.
  2. While pasta cooks, bring the wine, chicken stock, and a thyme sprig to a boil in a large skillet. Add the lobster tails. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove the meat from the lobster tails; coarsely chop.
  3. (In a separate pan, sauté your sliced mushrooms with olive oil and a little salt.)
  4. Back to the pan with the wine mixture, add the olive oil, salt, and pepper to the wine mixture in pan; bring to a boil. Cook 14 minutes or until reduced to ½ cup. Discard the thyme sprig. Stir in the cream. Add lobster meat, mushrooms and pasta to sauce. Cook 1-2 minutes or until the sauce coats the pasta, and toss. Sprinkle with parsley, thyme and some Parmigiano-Reggiano if desired. Serve immediately.

Recipe adapted from Cooking Light.

 

 

upclose_Pappardelle_Pasta Hip Foodie Mom.com-17

 

 

Pappardelle Pasta HipFoodieMom.com_upclose-10

 

Follow my blog with Bloglovin

 

 

 

 

Soba Noodles with Edamame and Green Onions for a Healthy #SundaySupper!

soba_noodles_HipfoodieMom.com_1

So, after all the rich foods, chocolate and sweet treats you may have devoured last week (I certainly did), something lighter and more on the healthier side might be appealing to you right now.  Out of all the different kinds of foods out there, I really feel like Japanese food is one of the healthiest. I mean, we’re talking fish, buckwheat noodles, marinated vegetables, sushi, chicken teriyaki. . what could be better?

 

Soba noodles, or Japanese buckwheat noodles, are one of my favorites!  Not only do they take less than 5-6 minutes to cook, but they are healthy and tasty too. Growing up, my dad owned a couple Japanese restaurants so we always had plenty of Japanese food around and I really developed a love for sushi, Zaru soba and beef and chicken teriyaki.

 

I made sure to introduce Asian (a lot of Korean and Japanese) food to my daughters at an early age and I’m so glad I did. They can both gobble soba noodles down like nobody’s business. And when it comes to non-spicy Asian food, they will pretty much eat anything I put in front of them. Now, I just need to get them to eat kimchi.

 

This dish is really so easy and quick to make. If you’ve never tried soba noodles, I hope you do soon! You won’t regret it.

 

Enjoy!

 

soba_noodles_HipfoodieMom.com_2

 

soba_noodles_HipfoodieMom.com_4

 

 

Soba Noodles with Edamame and Green Onions
 
Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Japanese
Serves: 4

Ingredients
  • 4 ounces soba noodles (Japanese buckwheat noodles)
  • 1 cup frozen shelled edamame (green soybeans)
  • 2 tablespoons low sodium soy sauce
  • 1½ tablespoons fresh lime juice
  • 1½ tablespoon sesame oil
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped green onion
  • Sesame seeds to sprinkle on top
  • For a spicy alternative, mix in: 1½ tablespoons sweet chili sauce or sriracha sauce

Instructions
  1. Cook soba noodles according to package directions, add the edamame for last 3 minutes. Rinse with warm water; drain well and set aside.
  2. Combine 2 tablespoons soy sauce, lime juice, and sesame oil in a medium bowl. Whisk well.
  3. Pour the soy sauce mixture over the soba noodles and mix in the cilantro and chopped green onion. I prefer using disposable plastic gloves so I can mix with my hands. Sprinkle with sesame seeds and garnish with more green onion (if preferred) and serve!

For another buckwheat sesame noodle recipe, see here or for a super yummy Vietnamese- style beef and soba noodle soup, click here. To pair this recipe with Tuna, see the recipe from Cooking Light here.

 

soba_noodles_HipfoodieMom.com_3

 

 

Skinny/Healthy Sunday Supper!

Check out all the other lovely lighter and healthier recipes from the rest of the Sunday Supper family! Enjoy!

 

Sizzling Skinny Appetizers & Soups

 

 Healthy Skinny Mains & Sides

 

Guilt Free Skinny Desserts & Snacks

 

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

 

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

 

 

 

 

Channeling My Inner Italian with Eggplant and Pasta Incaciata

Eggplant_Pasta_Incaciata_HipFoodieMom.com

 

I don’t watch very much TV. But when I do, it’s either on the treadmill or at night, right before bed.  And at night, right before bed, is usually when I’m watching the Cooking Channel.  .  which really makes no sense at all because I get crazy hungry and always want to head straight for the kitchen to get something to eat at midnight. But I never do. I go to bed hungry. So sad.

 

And then I dream about food.

 

But I guess that might not be a bad thing. Because it then challenges me to make dishes like this one. Eggplant and Pasta Incaciata. If I didn’t actually see this one on Extra Virgin and saw that this recipe is actually not terribly difficult (just really really time consuming), I probably would never have thought to make this.

 

But I am so so glad that I did. This was absolutely delicious. The eggplant with the pasta and ragu sauce is wonderful and so flavorful. I thought I might need to add some of the leftover red sauce when I ate this but it didn’t need anything. It was delicious. One of the best dishes I have made so far.

 

This Sicilian specialty, called Pasta Incaciata, is a lovely baked pasta dish made with layered eggplant and stuffed with pasta, ground veal, pork or beef, a tomato sauce or ragu and cheese. The Italian word timballo comes from an Arabic word meaning ‘drum’ — the dish is cooked in a round drum-like vessel, which, in this case, is a springform pan. Basically it’s an eggplant and cheese “cake” that will seriously rock your world.

 

The next time I have out-of-town guests over, this is what I am making.  If you like eggplant and pasta, I highly highly recommend this recipe. You will not be disappointed.

 

I hope you enjoy!

 

IMG_8518-19

 

Incaciata_vertical-24

 

Incaciata_slice-20

 

Eggplant and Pasta Incaciata
 
Print

Prep time

Cook time

Total time

 

A springform pan is highly recommended for this recipe. NOTE: 1) Please note the refrigeration time: a few hours or overnight. 2) You will have a good amount of pasta leftover. Even the pasta with the ragu by itself is delicious. Our kids ate this.
Author:
Recipe type: Main
Cuisine: Sicilian
Serves: 8-12

Ingredients
RED SAUCE:
  • ¼ cup olive oil
  • 5 cloves garlic, peeled and roughly chopped
  • 1 red onion, finely chopped
  • Two 28-ounce cans crushed tomatoes
  • Pinch red pepper flakes (optional for some heat)
  • Salt and freshly ground black pepper
  • Large handful fresh basil leaves, torn
EGGPLANT AND PASTA INCACIATA:
  • Softened unsalted butter, for greasing pan
  • ¼ cup plus 2 tablespoons breadcrumbs
  • ¼ cup grated Parmigiano-Reggiano + more when serving
  • ½ cup olive oil, plus more as needed
  • 1 pound lean ground beef or pork
  • Salt and freshly ground black pepper
  • 2 cloves garlic, cut into 3 chunks each
  • ½ cup red wine, preferably Chianti
  • 2 medium eggplant
  • 1 pound rigatoni pasta, cooked to al dente
  • 1 pound fresh mozzarella cheese, grated
Special equipment:
  • One 9-inch springform pan at least 3 inches high
  • Mandolin slicer

Instructions
For the red sauce:
  1. Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the crushed tomatoes, red pepper flakes if using and some salt and black pepper and simmer for 20 minutes. Stir the basil leaves into the sauce at the end of simmering.
For the eggplant and pasta incaciata:
  1. Grease the bottom and insides of the springform pan with softened butter. Mix ¼ cup of the breadcrumbs with 2 tablespoons of the Parmigiano cheese. Coat the inside of the pan well with the cheese mixture. Knock out any excess and discard.
  2. Heat 3 tablespoons of the oil in a large saute pan over medium heat. Add the ground beef and sprinkle with salt and black pepper and saute until cooked through. Add the garlic and cook until fragrant. Stir in the red wine and simmer until reduced by half, about 5 minutes. Add 4 cups of the red sauce and bring back to a simmer. Cook for another 5 minutes and season with salt and black pepper. Reserve the remaining red sauce for another use.
  3. Meanwhile, peel the outer skin off the eggplant and using a mandolin slicer, slice the eggplants lengthwise into ¼-inch-thick planks. Heat 3 tablespoons oil in a large skillet over medium-high heat. Sprinkle the eggplant with salt and black pepper and fry in a single layer, working in batches, until golden brown, about 3 minutes per side. Repeat with the remaining eggplant, using 3 tablespoons of oil per batch. You want to end up with enough eggplant planks to cover the bottom of the pan, the edges and the top of your Incaciata. Remove from the oil and drain on a paper-towel-lined baking sheet.
  4. Combine the cooked pasta with the mozzarella and ragu sauce in a large bowl.
To assemble:
  1. Line the bottom of the prepared springform pan with a single layer of eggplant, then line the sides with the eggplant planks vertically, allowing the excess to hang over the outside of the pan. Fill the inside of the lined pan with the pasta mixture, pressing down gently. Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top. Don’t worry if you run out of eggplant planks, you can use your leftover breadcrumb mixture to cover the top later. Cover with plastic wrap and weigh it down with a plate. Refrigerate for a few hours or up to overnight.
When ready to bake:
  1. Preheat the oven to 350 degrees F.
  2. Sprinkle the top with the remaining Parmigiano and breadcrumbs mixture. Cover the top loosely with foil, place on a baking sheet and bake for 30 minutes. Remove the foil and bake until bubbling and the top is golden brown, an additional 15-20 minutes. Let rest for 15 to 20 minutes and cool slightly before unmolding from the pan. This is very important that you allow the Incaciata to cool slightly before unmolding. Slice, serve and enjoy! (You can serve with freshly grated Parmigiano-Reggiano on top and the leftover sauce if desired)

 

Recipe adapted from Extra Virgin.

 

I usually don’t photograph step-by-step photos but I wanted to show you guys how to assemble the Incaciata. .

 

IMG_8311-3

Some of my eggplant planks were thin and smaller so – in order to use everything and cover the bottom of my pan, I did this. It’s not pretty but it worked. I was trying to find the Extra Virgin episode online to watch it again before I made this but could not find it. I think Gabriele also layered his Incaciata with some of the eggplant planks in the middle. So, he added more eggplant on top of this pasta and then did another layer of pasta but I did not have enough eggplant to do this AND I wanted to ensure all the pasta would stay in tact when I sliced it.

 

IMG_8326-5

 

I ran out of eggplant planks so I covered the top with my leftover breadcrumb and Parmigiano-Reggiano mixture. Worked out lovely!

 

 

 

 

 

Vegan Tofu Kale Lasagna! Guest Post from One Happy Table!

 

I have been a long time admirer and fan of the vegan food blog, One Happy Table.  Love the name and everything that it stands for.  I got to know Lauren and her lovely blog over the summer when she was participating in a daily summer blogging group and posting awesome VEGAN recipes everyday in the summer! I seriously found myself going to her blog each day to see what she would come up with next and loved everything!

 

Most of you who read my blog know that we have been cutting down on the meat a lot and I’ve been trying to focus more  (when I can, and when my husband doesn’t go into a meatless craze) on vegetarian dishes. I’m not saying we’re vegetarians or are going all-veggie 100% but I have to say, that I am really loving mushrooms, tofu, zucchini and I find myself roasting broccoli, cauliflower, potatoes, carrots and kale at least once or twice a week now for my daughters.

 

Well, I am super excited to share this awesome, delicious, healthy post and recipe with you from One Happy Table.  Please get to know Lauren and her vegan food blog and I hope you find some inspiration and deliciousness from her wonderful, vegan recipes!

 

(Since I am *officially* away for the holidays and visiting my parents in Texas (and am not in my own kitchen), I will be hosting another guest post this week.)

 

I hope you enjoy!

 

Vegan Tofu Kale Lasagna

 

I was so honored when our very own Hip Foodie Mom, Alice Choi, invited me to guest post on her lovely blog. Personally, I can get lost in Alice’s delectable blog and as her loyal readers, I’m sure the same goes for you. Her photos are out of this world and the variety of cuisines represented in her recipes ensure there is something for everyone.

 

Alice and I have become blogger pals over the past several months, sharing ideas and inspiration for healthy, delicious eating. And as mothers of young children, we both have a passion for sharing recipes that work for busy parents looking to feed their families right. And that was Alice’s challenge for me: come up with a healthful, kid-friendly recipe that busy parents can make for their families in approximately 30 minutes or less.

 

As a vegan blogger, I am always looking for ways to make eating vegan simple and scrumptious. Lasagna is a classic, comforting dish perfect for the cold winter months. I remember coming home after school as a kid and smelling the sweet aroma of bubbling tomato sauce wafting from the kitchen, then going in to see my Mom laying out those long, wide noodles atop moist paper towels. Oh, the memory makes my mouth water. I’ll tell you, my Mom made a mean lasagna! But as an adult, I steered clear of making lasagna for my family for the most part. It just seemed like a pain to deal with all those layers and seriously, who keeps ricotta cheese in their fridge at all times, not to mention all the other cheeses some like to mix together with their ricotta? I was all about cooking with what I had in the house and was unwilling to load the kids into the van just to get that one extra item to make the dish complete.

 

When I became a vegan, I figured I’d have to cast lasagna into the vegan netherworld of off-limit foods. Well, folks, I’m happy to say that wasn’t the case. If there’s one thing I  ALWAYS have in my fridge — because I’m vegan AND Chinese : ) — it’s tofu!  Medium-firm tofu looks and feels a lot like ricotta cheese and because ricotta doesn’t have a strong flavor to it, many don’t even realize they’re eating tofu instead! Throw in some vitamin-rich chopped kale and you have yourself a vegan lasagna that’s just as comforting as the ones you remember from your childhood, but with a lot less fat and cholesterol. And this recipe is kid-tested. My six-year-old, four-year-old and two-year-old all went back for second helpings.

 

Vegan Tofu Kale Lasagna! Guest Post from One Happy Table!
 
Print

Note: if you plan to use no-boil lasagna noodles, then preheat your oven to 400, plan to bake the lasagna for 40-50 minutes instead, and do not place any kale on the top layer as it will burn.
Author:
Recipe type: Meal/Pasta/Vegan

Ingredients
  • one box of lasagna noodles, prepared per package instructions
  • one jar of your favorite tomato sauce (for a vegan option, just make sure the sauce doesn’t have any cheese in it)
  • about 2 cups of kale
  • two cartons of medium-firm tofu
  • 1 tsp garlic powder
  • ¼ tsp salt
  • (optional) ½ cup of Daiya vegan cheese or other non-dairy cheese alternative

Instructions
  1. Preheat your oven to 375 degrees.
  2. Next, dry your tofu. Open the cartons and pour out the water. Place the blocks of tofu onto a large pan or plate lined with paper towels. Once the towels are saturated, replace them with others until the tofu is no longer fully saturating the towels.
  3. While you’re completing this process, prepare your lasagna noodles.
  4. Rinse your kale, being sure to open all the leaves as some tend to fold themselves over. Pat it dry with a towel. Place the kale on a chopping board and remove and discard the leafless stems. With a large knife, coarsely chop the kale and set aside.
  5. Return to your blocks of drained tofu and using your hands, crumble them coarsely into a large bowl so that they resemble the consistency of ricotta cheese. Drain the crumbled tofu once more if it looks like it needs it. Use a colander for this. Next, toss the crumbled tofu with the garlic powder and salt and mix well.
  6. Once your noodles, tofu and kale are ready, begin the layering process in your 9 x 13-inch pan or similar dish. If you have older kids, they may want to join in on the fun! Layer in this order: noodles, sauce, tofu, kale, noodles, sauce, tofu, kale, etc., until the pan is filled, leaving about ¼ cup of the kale for garnishing the top layer.
  7. Sprinkle the top layer with some vegan cheese (optional) and the remainder of the kale. Place into your preheated oven, uncovered, for about 15-20 minutes or until the sauce is bubbling and the kale on the top layer is crispy. One of the great things about a vegan lasagna is that you don’t have to worry about ingredients being cooked through for safety reasons!
  8. Serve this dish right out of the oven and watch your kiddos eat kale and tofu before your eyes, perhaps without even knowing it! : )

 

Happy eating!
xoxo,
Lauren of One Happy Table

 

 

 

 

  • facebook
  • RSS





    • Meet Alice

    Hello! My name is Alice and I love to cook. I am hopelessly addicted to coffee, chocolate cake and any and all Asian inspired recipes. I hope these dishes and desserts make your mouth water and inspire you to get into the kitchen. Thank you for stopping by.


    my foodgawker gallery
    Foodista Food Blog of the Day Badge
    Follow on Bloglovin



    Facebook | Twitter | Pinterest
    Copyright © Hip Foodie Mom. All rights reserved.
    Logo Design: Joe Lazaro
    Web Development: Chris Graver