Penne with Wilted Spinach & Pine Nuts
~
- 1 lb penne or similar shaped pasta
- 3 tablespoons ghee (or butter or clarified butter)
- 3 tablespoons olive oil
- 1/4 cup pine nuts (1 1/4 oz)
- 1 garlic clove – chopped
- 2 (8- to 10-oz) bags baby spinach
- salt & pepper to taste
- 1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving
Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
Combine ghee, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
I recently asked this of my Pediatrician…”How much should I be serving my daughter at mealtime?” I thought it was a simple enough question. The answer was not quite as simple, but I think I’m clearer after reading alot more about this…
Basically, in terms of serving size, a serving is measured as one tablespoon per year of life (1 tablespoon for a one year-old, 2 tablespoons for a two year-old, etc.). This amount is usually much less than we often put on our children’s plates and expect them to eat. So a half a banana for a one or two year-old can encompass all three servings of fruit for the day!
So, I just thought I’d pass along this info, in the hopes it would alleviate some stress as to how much we are (or are not) feeding our children.
Happy (and healthy) Eating.
From: Martha Stewart KIDS
As a parent, you know you need to select your baby’s food wisely. But even though more and more brands are turning up in the stores, the very best food you can serve your baby is still the kind you prepare yourself. Here’s why:
Purity
When you make your own baby food, you’re the one choosing the ingredients (if ever there was a time to buy organic, this is it). Babies don’t need sweeteners, fillers, or artificial anything — just fresh, healthy food.
Convenience
Baby food can be prepared in large batches and frozen in single-serving containers, so the food is ready when you are.
Color
It’s important to babies, and fresh vegetable and fruit purees are beautiful and vibrant.
Flavor
Combinations taste wonderful — plum pear, squash apple, green-pea chicken — and you’ll find ones to satisfy even the most finicky eater.
Do You Know?
An 8-month-old may think a spoon is really a toy, so hands are the best utensils.
Baby food making classes are forming now. Call to see if one is forming in your area or get your own group together of up to 10 mommies. Contact me for available dates.
From start to plate, these little tasty morsels take about 35 minutes to prep, cook and serve and if you have a little one around who loves rolling meatballs, then this can turn into a great half hour of time with your little chef.
I served this batch with simple cut leafy greens, peanut butter noodles & brown rice with tamari. More on how I did that all in 35 minutes, below!
Turkey Teriyaki Meatballs
- 1# ground turkey (or chicken)
- 1/2 cup gluten free breadcrumbs
- 1 egg
- 2 tbls chopped ginger
- 2 tbls chopped cilantro – optional
- 1/2 cup prepared teriyaki sauce (i like soyaki in the blue & white bottle)
- 3 tbls coconut oil
In a medium bowl, quickly combine all of the above ingredients (except coconut oil-that goes in a large skillet). I like to use a small ice cream scoop to make my meatballs (and if i’m alone), but you can easily roll these by hand. Heat up your pan (on medium heat) with coconut oil and as you make these, drop them carefully into the oil. When they are brown on one side (about three minutes or so), gently turn them over. When they are all turned over, lower heat and cover with a lid for about 7 minutes. Done.
If you want to add the Peanut Butter Noodles, then while the meatballs are cooking, combine the following ingredients in a medium bowl. It helps if you have already boiled a batch of whole wheat thin spaghetti, but you can easily pop that on the oven at this time too. If you don’t think your child will eat anything remotely exotic like these noodles, then keep their noodles plain with butter and add all of the fun stuff to yours!
Peanut Butter Noodles
- 3 tbls tamari
- 2 tbls rice vinegar
- 3 tbls smooth creamy peanut butter
- 2 tbls chopped ginger
- 3 tbls chopped cilantro
- 1 clove chopped garlic
- 2 tbls olive oil
- 1/2 # whole wheat thin spaghetti (pre-cooked)
Whisk it all together and set aside. When your noodles are done, drain them and add them to this sauce, tossing gently. I used Trader Joe’s Instant Brown Rice (ready in 2 minutes) and drizzled some tamari on top! An instant hit in my house!
To find the recipe for these dramatic, decadent, glossy apples, you must visit
www.mattbites.com
Mainly, because his entire blog is just so fascinating that I could never do it justice by simply listing the ingredients. His blog is also listed to the left under “Food Blogs” – with a few other interesting food folk. I love that such a creative and obviously talented human exists.
Thanks Matt – for always inspiring me.
~
