Tag Archives: pasta

Presents Galore, and Rigatoni with Cauliflower

baby food December 26, 2011 1 Comment

The morning after Christmas, everyone is playing with their new toys. It’s a beautiful sight. Nicholas is practicing becoming a rock star with his new keyboard and microphone that Santa brought him. Nicholas the rock starDan is wearing his new shoes. And I’m playing with a new look on my site thanks to Dan! What do you think of the logo? He surprised me with it, and I love it!

I’m also having total gift envy. My sister got Tyler Florence’s new book Start Fresh–baby food recipes for the first year. It looks awesome: Spinach and Banana pudding, Plum Spiced Applesauce, babies never knew they could have it so good. Katie hasn’t really taken to solids much yet, but we’ll be kicking it into high gear when we get back from holiday. So it looks like I’ll be getting one extra gift for myself this year!

That, plus my new food saver system, and we should be ready to get Katie eating just like her big brother. Who is currently eating his second breakfast. Man, that kid can eat.

So, baby food to come in the new year! But for now, how about a pasta recipe? Rigatoni with Roasted Cauliflower. So easy after our big Christmas dinner.

Cauliflower Rigatoni

Weekly Menu: Lentils, Cauliflower (and yes, the kids will love it)

menus, recipes November 11, 2011 Comments: 2

I’m feeling the need to eat a ton of veggies this week, but there’s just not a whole lot in season anymore. Carrots, leeks, and cauliflower can still be found though so I’ve snapped them up. Salmon with Lentils eating

The week starts with Ina Garten’s Lentil Soup–which is amazing. It’s chock full of carrots, leeks, celery and delicious French lentils. The recipe also makes a TON. Way more than we can eat before we get sick of it. So I used some of the leftovers, strain the broth, and serve on the side of grilled salmon for a classic combo that comes together in a couple of minutes. Any remaining soup can be pureed with cooked brown rice for a healthy stage 3 baby meal.

Finally, on Friday’s we love to make pasta as an end of week treat. So I’ll roast up some cauliflower and toss it with rigatoni, capers, and red pepper flakes. Add an interesting Italian white and voila! A week of delicious, and fairly healthy, eating!

Menu #1:Lentil Soup

Ina Garten’s Lentil Soup
Grilled Chicken Sausage
Garden Salad

Menu #2:Salmon with Lentils

Salmon with Lentils
Swiss Chard
Wine: Pinot Noir

Menu #3:Cauliflower Rigatoni

Rigatoni with Roasted Cauliflower and Capers
Wine: Medium bodied Italian white (like a Soave)

Shopping List

4 6-ounce salmon fillets, skin on
chicken sausage
1 pound French green lentils–Whole Foods sells these in the bulk foods bins
onions–3 large
leeks–2
garlic
celery
carrots
1 pound swiss chard
cauliflower
olive oil
red wine vinegar
capers
3 quarts chicken stock
kosher salt
black pepper
thyme
ground cumin
red pepper flakes
tomato paste
rigatoni
Parmesan cheese
pecorino romano cheese
crusty Italian bread