Spring Pea and Pistachio Pasta with Ricotta #SundaySuppers

Simplicity is what I think of for Mother's Day. Simple, home made gifts from my children made from the heart. Hugs and kisses and I love you's first thing in the morning served with oddly shaped pancakes on a platter next to a flower picked from the garden.  note to self: we need a garden.

Also, I like to remind myself how lucky I am to have three mothers in my life each of them special to me in very unique ways. My own mom who has lived with me for most of my adult life has taught me by devoted example how to live a very natural lifestyle and has always been there to help watch our children and love them (sometimes I'm sure they love her more than me ;) She is my constant friend, companion and shoulder to cry on. 

My step mom who married my dad when I was at the tempered age of 15 loves me despite those first few years of resentment, anger and the confusion of divorce and joining two large families into one. I've grown to know her as a true friend and someone I look up to and love for her sweet and understanding spirit.

My mother in law, well we have different ways of thinking at times, both of us strong willed and opinionated. She values family first and foremost and is a dedicated mother and wife. We have grown to understand and respect each other in most ways and it is a relationship I look forward to growing. Mostly, I love her for raising a man I love beyond words. 


Simplicity in all things for Mother's day is what I look forward to the most. Breakfast in bed, a clean house that I had nothing to do with and a simple dinner we can sit down to and enjoy as a family. This simple pasta was creamy and light with one of my favorite fresh herbs, tarragon to add just a touch of unpretentious flavor. 


You could add any vegetables to make this more substantial, summer zucchini, sweet peppers, mushrooms. Chicken, diced ham, shrimp or crab would also go well in this dish.

Ingredients

1 cup roasted unsalted pistachio nuts (buy them in their shell, if possible)

1 clove garlic, crushed

1 small handful of fresh tarragon leaves

1/3 cup grated good quality Parmesan cheese (Parmigiano Reggiano)

1 tablespoon extra virgin olive oil

a pinch of sea salt

6 oz whole grain pasta

zest of 1 large lemon

a squeeze of lemon juice

Put the first 6 ingredients into the bowl of a food processor. Pulse till nuts are finely ground. 

Cook the pasta in a large pot of salted water until is is just al dente. Drain water from pasta reserving a few tablespoons and set aside.  

Pour pasta into a large serving bowl. Grate in the zest of the lemon, and add a squeeze of the juice. Toss the pasta with the pistachio mixture adding a tablespoon or two of reserved pasta water if too dry. Add most of the ricotta to the hot pasta until creamy and well coated. Spoon in additional small spoonfuls of ricotta for texture and extra bits of creamy goodness. Spoon pasta into bowls, serve with freshly ground cracked pepper and Garnish with tarragon sprigs.

This is my very first Sunday Supper post and I couldn't be more excited! There is a growing number of fantastic bloggers who commit to share a common value of families eating together at the table each and every Sunday. I have been in a blogging 'rut' for the last several months asking myself why exactly I put in the time that I do towards blogging when it doesn't seem to reach the masses or make a difference in the way people feel about healthy eating. I hope Sunday Suppers will help me continue to reach my goal of 'Family First' and "Healthy Habits'. 

I want to thank my friend Liz of 'That Skinny Chick Can Bake' for hosting this weeks Sunday Supper. I've been a follower of her blog for, well ever! If you haven't yet, please visit her site for creative and mouthwatering desserts and more. She's a real sweetheart.


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our http://pinterest.com/thesundaysupper/sundaysupper/">#SundaySupper Pinterest board
for more fabulous recipes and food photos.

Lemon Ricotta Tart with Walnut Ginger Snap Crust and Wild Blueberries {gluten and sugar free}

Lemon plays a star role in complementing these Wild Blueberries. This rustic tart will be the star to any main dish you serve.

“By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Sometimes it really pays to be a food blogger. Not necessarily in the monetary sense, which would be nice too but in the sense that I get introduced to all kinds of knew ingredients and foods. I've always looooved  berries, especially blueberries (to be honest, black berries are my fav). The only time I've experienced actual 'wild berries' was once in Sedona, Az. when I was in my early 20's and we went blackberry picking along the Creek. Heaven.

We were armed with small, plastic buckets and wore cotton tank tops and simple shorts and our feet adorned very stylish Teva sandals {it was the 90's}. We parked our jeep along the side of the road, a suicide mission by any standards seeing as that the very narrow and curvy scenic Route 89a has no shoulder to speak of and the tourists are whizzing around the blind bends of the 2 way road trying to catch a peek at beautiful Oak Creek. 

Scuffling down the steep ravine we made our way into the cool shade of the trees along Oak Creek. Wading through the shallow, cool water we made our way to the other side where we were told wild berries awaited us. We picked to our content. The plump, warm berries from the bush and put almost as many in our buckets as we did our mouths. The sound of the creek to our backs and the sun on our shoulders.

I've gone and gotten off course again. Memories. Now I must get back up to Sedona for another spontaneous road trip. It's less than 2 hours from our home in Phoenix! Lucky ducks. My point and I do have one {will be written on my gravestone} is that my exposure to wild berries is limited and in the past. Now that I know how accessible wild blueberries are, I'm one very happy girl. 

{side note, I easily found my Wild Blueberries at my local Sprouts in the freezer section.}

image courtesy Sedona Pictures

image courtesy The Greening of Sedona

So I've told you how special wild berries are to me. Nothing compares. I cringe at the thought of how far most grocery store berries have traveled. In the words of Barbara Kingsolver, probably "further than most of us will ever travel on vacation in our lives". Where's the freshness in that?

Go Wild Blueberries!

All blueberries are not alike! Wild Blueberries are the little ones that grow naturally in the fields and barrens of Maine, eastern Canada and Quebec.

One of North America’s native berries, Wild Blueberries are lowbush varieties that are never planted and are harvested commercially only in this special place.

Wild Blueberries have not been modified or meddled with by man to make them larger or easier to ship – they are the same berry that existed over 10,000 years ago. Mother Nature’s original blueberry.

Wild Blueberries have advantages over the larger cultivated blueberries, including:

• Intense flavor & color

• More berries per pound

• Less water, so they freeze better and perform better in baking

• Higher concentration of beneficial phytochemicals, making them a more powerful ally against disease

• Wild = more protective phytochemicals in every serving

• Wild Blueberries are leaders in antioxidant capacity; They are rich in anthocyanin, which has powerful antioxidant and anti-inflammatory properties which may help prevent chronic diseases

• Anthocyanin is a flavonoid found in the deep blue pigments of Wild Blueberries, giving them their color and their antioxidant power. We call it the “The Power of Wild Blue”

Wild Blueberries are the subject of hundreds of research studies looking at potential benefits to humans including:

• Brain health
• Anti-aging
• Heart health
• Diabetes prevention
• Cancer prevention
• Reducing oxidative stress
• Preventing UTIs
• Eye health
• Most Wild Blueberries are frozen at harvest, locking in their intense blueberry flavor and antioxidant power
• Frozen Fresh Wild Blueberries are just as nutritious as fresh and may even retain their nutritional value longer
• Frozen Fresh Wild Blueberries are available year-round; they can be used right out of the freezer – no thawing required
• Frozen Fresh Wild Blueberries make it easy to get your “Daily Dose of Wild Blue”
• Frozen Wild Blueberries are an excellent value, they offer consistent quality, ease of use, high antioxidant content, health benefits, less spoilage, affordability.

Lemon Ricotta Tart with Walnut Ginger Snap Crust and Wild Blueberries

Gluten Free + Sugar Free = Guilt Free

For the Crust 

3/4 cup walnuts 

1 cup gluten free ginger snap cookies  (regular will do) 

1 large egg white 

1 tablespoon butter, melted 

2 teaspoons canola oil 

1/4 teaspoon salt 

Coarsely chop walnuts in a food processor. Add ginger snap cookies and pulse a few times until the mixture looks like crumbs. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; stir to combine. 

Press the mixture into the bottom and up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 10 minutes. Cool on a wire rack.  

notes: If using an 11" tart pan more commonly used for frittatas like I have, you will need to make 1.5x the recipe and increase the baking time on the crust by 5-7 minutes and increase the cooking time on the finished tart (with the custard) by approximately 12-15 minutes.



For the Filling 

2 cups part skim ricotta 

1 cup Monk Fruit in the Raw *see notes (or Turbinado/Raw Organic sugar) 

zest from 2 lemons (about 3 tablespoons) 

4 large eggs (Free range 

Juice from 2 large lemons (about 3/4 cup) 

1 teaspoon real vanilla extract 

pinch of salt 

1 cup Wild Blueberries

Preheat oven to 400F.  

Using a stand or electric mixer with paddle, beat ricotta on medium speed until softened and fluffy. Gradually beat in Monk Fruit in the Raw (or Turbinado sugar) until light and fluffy. Add lemon rind then eggs, one at a time, to prevent curdling. Add a pinch of salt, lemon juice and vanilla and beat until smooth and well blended. 

Pour mixture into walnut crust and bake for 15 minutes at 400F. Reduce heat to 380F  and bake for another 35 minutes, until the custard is slightly firm and does not jiggle.  Remove from oven and cool on a wire rack for 15 minutes. 

Simply sprinkle thawed Wild Blueberries over the top of the custard, slice and serve warm.

notes: A warm sauce would be amazing drizzled over this custard. Simply combine Wild blueberries, 1/2 cup water, 2 tablespoons honey in a sauce pot and cook over medium-low heat 10 minutes, stirring till thick and bubbly. What is Monk Fruit?  

Where can you find Monk Fruit in the Raw? It's a very new product so unless you live on the East coast you will probably have to order it on line. If you do, please help support Simply Healthy Family by ordering it from our Amazon store here.

Ricotta filling recipe adapted from ninemsn 

Smokey and Fiery Chipotle en Adobo Butternut Squash Lasagna {#12 Weeks of Winter Squash}

My OCD-ness can be a really annoying thing. Any time I say "This will only take 5 minutes." I find myself analyzing the fine details 90 minutes later in search for the perfect project. This not only goes for blogging which is time consuming pretty much no matter how you go at it but in just about every aspect of my life. Granted I've painfully learned how to choose my battles over the years, especially since having 4 children (if anything can put a cramp in your quest for perfection, it's children.  The dolls.







Another thing that can get a girl to cut her quest for the perfect blog post abruptly short would be that she has a new book series that she's reading {The Divergent series, have you read it?} and a very short window on a weeknight in which to sneak in a page or two without  being interrupted every 3 1/2 minutes and maybe stay awake long enough after the kids have gone to bed to read an entire chapter. We won't discuss how much of the fine details I retain. Names elude me in real life, characters in books are difficult to commit to these days.


Unless of course it's a brand new (in my world anyway)  hot teen novel that involves drama at every turn of the page and Love at First Site, can't live without you, you take my every breath away even though we are in the midst of a post-apocalyptic, I'm the only one who can save the world sort of state.

It happens.

I may have somewhat of a tough exterior, but I just so happen to enjoy a good 'romance' novel so long as it involves high impact, high stress non-realistic situations which may or may not involve  zombies/vampires or a bunch of gorgeous 16 year old's defending the last of mankind just like any other  respectable women in her 30's does.

Right?


Right.

My point, and I do have one as usual, is that while the recipe process and photography session for this post took many hours of preparation, fine tuning and self scrutinization I'm afraid that I must say good bye quite abruptly….

What? It's too late for that?  Well then please forgive any punctuation or grammar mistakes in this post because I really must go find out what Tris and Four are going to do about the predicament they've managed to get themselves into…… again, with the Euridite and the Candor. This is serious people.

Before I say goodnight I must say that this is any lasagna lovers DREAM!  So not your everyday, ordinary lasagna by any standards, this one packs a punch you won't soon forget. It still has your comfort food qualities except for roasted butternut squash tossed in chipotles en adobo sauce was used in the mix and sweet turkey sausage was thrown in to compliment the smokey heat.

 Really, there are very few words that come to mind to describe how freaking amazing this dish was and I don't use the word freaking very lightly my friends.

Sharp provolone cheese and light and fluffy ricotta really balanced out the heat in this dish. It's like you get a swift kick of smokey, delicious heat on your taste buds and then are swiftly soothed by ricotta's creamy coolness. 

Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple. Use just the chipotles for intense smoky chile heat or just the sauce for a sour-sweet flavor and a slightly less fiery smoky heat.

Apparently, I seem to take for granted the fact that some things that may be "simple" for me in the kitchen are not simple for most of my friends. I named my blog "Simply Healthy Family" because I wanted to share simple, healthy and delicious snacks and meals with everyone, Novice cook, busy parent or anyone looking to expand their current palate or cooking ability. So when I get feedback saying "What the heck is Thyme, Saffron, Quinoa?" etc. I feel like I need to take the time to add in a bit more instructional and informative posts on SHF.

So, for those of you who have ever looked at the winter squash bins in the super market and thought they were purely ornamental, here's to you.

First, they really are super easy to prepare. One of the few fuss free and forgiving vegetables out there. Once you get past your fear of peeling the hard outer peel your good to go!

A veggie peeler won't likely do the job with most winter squash sot grab a good butcher knife and cut off both ends. Stand it on one end and careful cut off the peel. It's really not as hard as you might think. 

Now, cut the butternut squash in half, lengthwise and scoop out the seeds with a spoon, discard.

Turn squash over and cut lengthwise into 1 inch strips.

Turn each piece flat and cut off the small 'hook' ends into 1 inch pieces. 

Now, cut the thicker lengths of squash in half, lengthwise again so that they will be uniform to 1 inch size. Cut the lengths of squash into 1 inch square pieces. This will ensure they cook evenly.

For this lasagna recipe, you will need to quickly cook the diced squash somehow. You could throw them into a microwave bowl, cover and cook an high for 5 minutes (I stray away from microwaves if possible partly because of potential nutrient loss and mostly because of definent flavor loss.)

I recommend either roasting them in your already preheated oven for 10 minutes or my preferred method, drizzled with (garlic infused) olive oil and pan roasting them for 7-10 minutes till just caramelized and slightly cooked. 

You will want to pre-cook them either way because they will take longer to cook then the rest of the ingredients.

I had to show you this picture of freshly grated Provolone cheese (Parmesan on the next photo). It may seem like fresh, whole cheeses are more expensive but when you grate them yourself you end up with way more for your money not to mention an incredible difference in flavor to those recipes you put so much time into!!!

No words necessary I think. Here are the layering steps. I just had fun making and photographing it. Silly hobby right?

Sauce on bottom to prevent sticking. 

I used a small amount of sweet turkey sausage in the recipe to satisfy the masses. I like the mild flavor of turkey and loved the way the sweet sausage kept the smokey heat of the chipotle in check. Obviously,  the turkey can be omitted and this will still be a very hearty and satisfying vegetarian meal. I totally dig that.

Finished, beautiful chipotle lasagna. FYI, I made a second lasagna without the chipotle sauce for the kids. It really does pack a punch. Also, I strongly suggest that if your new to spice/heat that you start with a small amount of the chipotle en adobo and go from there.

Ingredients

1 package of oven ready lasagna noodles
1/2 lb. sweet turkey sausage, browned
1 jar of your favorite marinara sauce
1small-medium butternut squash, peeled and chopped as per instructions above
1 can chipotles en adobo sauce
4 cups chopped fresh spinach
2 medium yellow onions, chopped
2, 15 oz. cartons of ricotta cheese
1 1/2 - 2 cups sharp provolone cheese, grated
1/2 cup freshly grated parmesan cheese
1/4 cup fresh parsley, chopped

Optional:
light sour cream
olives


Putting it all together:

Preheat oven to 350F

In a large skillet, brown sausage and onion. Drain and set aside.
Spoon chipotles en adobo sauce in a small food processor, this is where my little manual one comes in very handy, and process till smooth. Place cubed squash into a large bowl and toss with sauce.
Lightly coat a casserole dish with cooking spray. Layer lasagna as pictured above, sauce, noodles, squash and sausage mixture, spinach, cheeses. Repeat. Make sure the top layer is covered lightly in sauce so the noodles can cook.

Cover loosely with foil and bake at 350F for 30 minutes. (remember to pre cook your squash for a few minutes as described above!)

Uncover and cook for an additional 30 minutes.

Let cool for 10 minutes before cutting. Serve with cool sour cream and olives. Don't forget the salad!

Bon Apetite!

Loving this #12Weeks of Winter Squash thing! Week 4 peeps. Thanks again to my friends Heather and Joanne for hosting another swag party!

Tic-Tac-Toe Ricotta Toast or Mandarin, Almond and Honey

I like to play with my food. Which should come as no surprise since I like everything about food, cooking it, thinking about it, taking pictures of it and of course eating it! My kids like playing with their food too, I'm a little odd in that I think that's just fine as long as they eat it. I love to hang out in the kitchen with my kiddos and teach them all about food. While we cook our meals together, we talk about where food came from and which foods are healthy and how they help our bodies be strong.
It's so rewarding to hear my 5 year old tell his 13 month old sister that cheese will help her bones be strong and that he didn't use to like avocados but he does now so she should eat them up! I love it!!

I discovered this yummy breakfast/snack out of necessity. It was a grocery shopping day and all we were out of cereal, oats, eggs and milk. Hmmm, what's for breakfast? We had a loaf of sprouted grain bread and a bit of ricotta cheese left over in the fridge. I toasted the bread and spread on the ricotta. I clipped some parsley from my window herb garden and sliced up some fresh, warm tomatoes ( no fruit that morning either). A bit of seasoning salt and cracked pepper to finish it off and it was Delicious!

I couldn't stop thinking about how I wanted it again the next morning and thought the kids would enjoy some fruit on theirs too. They ate the tomatoes but not the parsley. Anyway, the idea of a tic-tac-toe toast was spur of the moment and Oh-so-fun!

I simply hulled and pureed the strawberries with my hand-held emersion blender, No Sugar necessary. I put the pureed strawberries into a Ziploc baggie and cut an itty bitty tip of the corner off so I could draw the lines onto the toast. Use whatever fruit you have on hand for your game pieces.
Drizzle with honey and sprinkle with nuts if you so desire, but most importantly.... Don't forget to Play with your food! ;-)

I wanted mine with mandarin orange segments, sliced almonds and a bit of honey.

Use sprouted bread or whole grain bread rather than whole wheat or white. I like Ezekiel brand sprouted breads, they are really yummy and of course good for you. Another complete protein!

Inspired by the Holy Scripture verse Ezekiel 4:9., "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it..."

Ezekiel 4:9® Organic Sprouted Whole Grain Products are:
Flourless,
Organic,
Complete Protein,
and Sprouted Whole Grain

When these six grains and legumes are sprouted and combined, an amazing thing happens.

A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. There are 18 amino acids present in this unique bread – from all vegetable sources – naturally balanced in nature.

Ezekiel 4:9® Bread, made from freshly sprouted organically grown grains, is naturally flavorful and bursting with nutrients. Rich in protein, vitamins, minerals and natural fiber with no added fat. Try it served warm to release its exceptionally rich nutty flavor.

Eggplant & Tomato Rustic Pasta Bake

The fresh herbs are the key component of this rustic dish. Since there is no sauce, the flavors come from the herbs and roasting of the veggies.The ricotta is dropped in by spoonfuls throughout the pasta adding a wonderful, creamy, rich flavor that is

guilt free!

I love this pasta made with semolina! I get mine at Costco in a variety pack, they also have spagetti noodles. It cooks up perfectly and is so much better for you than "white, enriched" pasta. I've tried to love whole wheat pasta but just can't get past the gritty, cardboard taste. Semolina is just as good for you and tastes wonderful.

Actually, even though 100% durum wheat isn’t as dark of a color as something labeled “whole wheat,” it actually is a coarsely ground whole grain. Durum wheat is a class of wheat. Durum wheat is preferred for pasta because it is high in protein, dense and strong. Semolina is 100 % whole grain, because it contains the entire wheat berry ( the entire wheat kernel, without the hull, which contains the bran, germ, and endosperm.) and the full spectrum of nutrients and fiber. In contrast, “white” pasta is refined and processes out much of the nutritional value. In short, duram semolina is the gritty coarse particles of wheat left after the finer flour has passed through a bolting machine.

Prep Time: 60 minutes
Cook Time: 30 min. & 20 min.
Serves 6-8

You will need:

9 oz. of Semolina, Rigattoni pasta, cooked according to package
about 1 cup of Ricotta Cheese ( or lowfat cottage cheese)
2 medium eggplants (pick eggplants that are firm and shiny)
12-14 Cherry Tomatoes
1/2 Vidallia Onion (sweet onion)
1 medium Red Bell Pepper (High in vitamins C, B6, A and E and Iron, Fiber & Potassium.)
1 TBSP EVOO
fresh herbs, Thyme, Oregano, Basil and Parsley
Kosher salt for preparing eggplant

Putting it all Together:

~ First! Peel eggplant with a butcher knife; don't be afraid to try new veggies, they LOVE you! I don't worry about peeling it perfectly. I like to leave a bit of the skin on, it looks pretty.
~ Slice the eggplant into about 1 1/2 inch slices. Then, cut slices into quarters. Place cut eggplant into large colander a bit at a time sprinkling generously with salt after each layer. This extracts the slight bitter taste. I fill a bowl or large zip lock bag with water and place it on top of the eggplant to help extract the juices. Leave alone for 30-40 minutes.
~ Meanwhile, preheat your oven to 400̊ . Cut your cherry tomatoes in half. Cut your onion and RBP into pieces as big as the tomatoes.
~ Place all veggies except eggplant into a large bowl and drizzle with 1 tsp of EVOO, mix to coat (I've found you need to use less oil when you do it this way). Put on baking sheet and into oven for 15 minutes. Remove, set aside.
~ Rinse eggplant under cold running water very well to remove salt. Put them on a kitchen towel, pat to dry. Put eggplant into the same bowl you used for the onion & RBP and drizzle them with a TBSP EVOO, toss to coat. Eggplant soaks up oil so don't use too much! It doesn't need to look evenly coated.
~ Spread evenly on baking sheet and cook at 400̊ for 15 minutes. Don't crowd your veggies or they will steam and be soggy. You want to roast them not steam them.
~ While eggplant is roasting, boil pasta al dente.
~ Put all veggies along with cooked pasta into a casserole dish.
~ Roughly chop and then sprinkle all the herbs onto pasta mix.
~ Gently toss ingredients around to combine and to coat the dish with oil.
Drop Ricotta Cheese by spoonfuls onto pasta mix.
Bake at 400̊ for about 20 minutes.


I hope I didn't make that sound difficult because it really isn't!
I just feel the need to explain things in detail.
Let me know what you guys think. I would really appreciate any and all comments or suggestions!


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Serving Size 1 (332g)
Recipe makes 6 servings
Calories 309
Calories from Fat 78 (25%)

Amount Per Serving %DV
Total Fat 8.7g 13%
Saturated Fat 3.9g 19%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 20mg 6%
Sodium 43mg 1%
Potassium 676mg 19%
Total Carbohydrate 47.2g 15%
Dietary Fiber 8.6g 34%
Sugars 7.3g
Protein 12.7g 25%