Tag Archives: tomato sauce

chickpea mushroom tomato sauce

6 Mar

photo-12Who needs a can when you can make your own nutritious tomato sauce in 20 minutes, while waiting for your pasta water to boil, and cook until al-dente, or “to the tooth.”

Here’s how:

Ingredients:

  • 2 cups tomato puree
  • 2 tablespoons olive oil
  • 4 garlic cloves, smashed
  • 1/2 medium red onion, diced
  • 4-5 mushrooms, sliced
  • 1 cup chickpeas
  • pinch of salt
  • sprinkle of red pepper flakes
  • sprinkle of oregano
  • splash of red wine (if you have any)

Directions:

1. Prep your ingredients: smash garlic, dice onion, slice mushrooms.

2. Prep your base: Heat up olive oil in a large pan, add garlic and onions, stir and cook until onions become translucent, 5 minutes. Add in your mushrooms, stir and let cook, 5 minutes. Sprinkle with some salt, red pepper flakes.

3. Make your sauce: Pour in your puree and mix it into your base. Bring sauce to a simmer, sprinkle in oregano, then add in chickpeas. Mix well and let cook for 10 minutes (add in your wine, optional).

And that’s it, enjoy!

 

suggestions for picky eaters

4 Feb

Picky EatersFeeling defeated in trying to get your children to eat healthy?

Perhaps it’s the texture, color or consistency of a food that discourages them from eating it, or simply an aversion to specific foods?

Your children are not alone, picky eating is a very common phase for growing children. In fact, research has shown that the average child needs to be repeatedly exposed to new foods before forming an honest opinion on it.

When introducing your child to a new or healthy food, have patience. It may take more than a few times of trying the newly introduced food before your child accepts it. A great way to help children ease into the introduction is by working new food into your typical family meals. Some favorites of ours include:

Cannellini puree: Makes for a great addition to various kid-friendly foods such as mac and cheese, mashed potatoes, tomato sauce, or to thicken up soups. It will add in some extra protein and fiber into your everyday meals.

Ingredients:

  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon water
  • herbs and spices of choice

Directions:

Blend until smooth.

Carrot puree: Add this puree to your favorite tomato sauce, mac and cheese, muffin or pancake recipe. A wonderful way to add more vitamin A and folate to your meals.

Ingredients:

  • 3 carrot stalks, peeled and diced
  • 1 sweet potato, peeled and chopped
  • 2 tablespoons water

Directions:

Put sweet potatoes and carrots into a pot, add enough cold water to cover. Boil for 30 minutes or until soft. Drain, then add into your food processor with 2 tablespoons of water. Blend until smooth.

What strategies have you come up with to add nutrients into the diets of your picky eaters?

Photo courtesy of CarbonNYC

Recipes adapted from Parenting.com

Tomato sauce with Butter Beans

29 Aug

4005139596_4f5cf0964cWe are full of recipes featuring butter beans here at Butter Beans!

Here is a recipe that references the butter bean dip that we shared with you a few months ago, which uses the bean dip as a protein rich addition to a quick tomato sauce. The beans elevate this simple tomato sauce into a rich, and even cheesy (yet vegan) experience, just wait and see!

Makes 4 cups of sauce.

Ingredients:

For the bean puree:

  • 1 can of butter beans
  • 2 medium garlic cloves
  • 1/2 tablespoon of olive oil
  • sprinkle of salt and a grind of pepper
  • drop of water

For the tomato sauce:

  • 2 cups tomato puree (or 5-6 medium sized ripe tomatoes)
  • 2-3 medium sized garlic cloves
  • 1 carrot
  • 1/2 tablespoon olive oil

Directions:

Butter bean puree: remove garlic peels, drain and rinse beans, then add all ingredients into the food processor and blend until smooth. Set aside.

Quick tomato sauce: peel and mince the garlic, slice carrots into thin rounds, dice tomatoes (or just remove the green stem tops, and cut into 4). Over medium-low heat, add the olive oil, garlic and carrots, stirring from time to time until they become lightly caramelized. Add tomato puree or fresh tomatoes and let simmer for 30 minutes. If using fresh tomatoes make sure to mash them so they become more like a puree.

Pasta: While the sauce is simmering, bring a pot of water to a boil. Right before the water boils add some salt, then your pasta, stirring occasionally. When the pasta is al-dente (so that it’s still firm, but not raw, and not overcooked), strain and reserve some of the pasta water.

Finale: Once the sauce is ready, add your butter bean puree, and mix until well combined, then add the saved pasta water and mix it all up. Lastly, add the pasta to the sauce pan and mix until all the pasta is covered with sauce.

Top with basil chiffonade, pepper, and a touch of salt, then dig in!

Photo courtesy of pdstahl

what’s at the farmers market?

30 Jul

At the Union Square Farmer’s Market this morning, our food & garden summer campers picked out a handful of ripe tomatoes.

When we came back to home base, we discussed how we wanted to transform them into something delectable.

Some of the ideas they had were to eat them raw, and add some basil and olive oil, some of them wanted to roast them with salt and pepper, others wanted to sauté them to make a fresh tomato sauce.

We took a vote and the consensus was, fresh tomato sauce!

The tomatoes sautéed with the companionship of some fresh zucchini, garlic, basil and onion. After taking turns sautéing, we added the sauce to our freshly cooked pasta, and mixed it all up. We then topped it off with fresh parmesan, and sang our song to thank the farmers and the soil for our meal.

And then we dug in!