Green Pasta :)

We always try so hard to pack in those greens and I have discovered one way to make it very appealing. Pairing spinach and kale with bow-tie pasta (or any pasta of your choice)

As a general rule for feeding pasta, I always overcook it to make it super soft, easy to chew and saute the cooked pasta in a splash of butter,Parmesan and black pepper.

As for the pasta sauce, I decided to break away from the traditional marinara and try my luck with some "greens". It worked for now, I'm sure he will catch on and call me out someday! If he doesn't, his dad will. Lets enjoy this while it lasts, but hey - it was yummy so lets just go with the flow.

Green Pasta

Ingredients :

Cooked pasta
Half onion (finely chopped)
1 Tomato (finely chopped/tomato paste)
Spinach-Kale puree
1 clove garlic
Oregano, Basil, Salt to taste
Half a cube of cream cheese triangles ( the secret ingredient that makes everything so YUM )

Method :

Saute onions and garlic till fragrant. Add in the tomatoes and spinach puree. Bring to boil and season with herbs and salt. Turn of the gas and add the cream cheese cube and blend well.

Add cooked pasta and serve :)

Easy - peasy - super yummy!

Finger Food : Savory Semolina Pancakes

When you are tired of the snack or breakfast combos such as - yogurt+banana, berry smoothies or peanut butter and crackers, you can try this variation. Veer is not really a fan of the usual flour pancakes as they are dry without the syrup and the syrup is way TOO sweet for his liking (thank god for no sweet tooth, right?)

I tried these savory pancakes with a Greek yogurt dip that I picked up from TJ - Kale and Spinach Greek Yogurt Dip (Click Here )

Semolina Pancakes

Ingredients :
1/4th Cup Roasted Semolina(Rava)
2 tbs greek yogurt (plain)
1/4th Cup water ( adjust based on how thick you want the pancake)
Salt
Garlic Powder
Turmeric
Cumin
Shredded Cheese ( can also use grated veggies )
Butter

Method :

Combine all the above ingredients(except cheese/veggies) in a bowl and mix thoroughly. On a griddle add some butter (to grease) Use a small ladle to transfer the pancake batteron the griddle and spread evenly. Sprinkle cheese on one side and flip eventually.

The pancakes are usually crisp and a fun afternoon snack with a dip or with tea/coffee ( for you! )

Fall classic : Spiced Pumpkin and carrot soup

Oh dear god its Fall! No more care free summer, its that time of the year where we cant dress the babies up too warm but have to convince them to throw on a light jacket with socks and shoes! Yikes... SO HARD!

Its also that time of the year where there are pumpkins everywhere.. so in the spirit of using in season produce, here is a yummy spiced pumpkin soup that worked well with Veer. (and not to forget his constant sniffles) Can't wait to stop the (Nosefrida) nightmare on the poor soul. Liquid slightly spiced soups, definitely help calm those sniffles.

Pumpkin and carrot soup (served with quinoa and warm semolina bread)

Ingredients

1 small sweet pumpkin
Half a small carrot
Quarter boiled potato (optional)
1/4th cup unsweetened almond milk (or any other milk of your choice)
1 small shallot
1 clove garlic
1 pinch nutmeg
Oregano to taste
1 tsp organic maple syrup/honey (over 1 year)
Salt and Pepper to taste
Parmesan cheese (optional)

Method :

Steam/Oven roast the small pumpkin and steam the carrot and potato.
In a deep pan shallow fry the garlic and shallot, add in the oregano. Once fragrant, add in the boiled/roasted veggies, nutmeg, salt, pepper, maple syrup/honey and mix thoroughly. Finally add the almond milk and bring to boil. Blend the soup in a blender and garnish with Parmesan cheese (optional)

I served this soup with a side of quinoa and some fresh semolina bread that I picked up this morning from a local bakery.

Happy Fall!