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Recipes with Whole Wheat Pasta

Recipes: 4 quick meals that pair pasta and greens



Orecchiette with sausage and Swiss chard

Makes 4 servings

Orecchiette, “little ears”, is a round pasta from the Italian region of Apulia with a cup-like shape that is excellent for sauces. Can’t find orecchiette? Farfalle is a good substitute

For a classic pairing, start with Italian sausage – both sweet and spicy varieties will work. But instead of the usual broccoli raven, we use Swiss chard, which tastes less bitter, and add peppadew peppers and anchovies for a spicy, piquant contrast.

Chard leaves wilt quickly in the sauce, while the stalks have a juicy, crispy texture like celery, which is best sautéed. To get the best of both of them, we followed Nancy Silverton’s guide from The Mozza Cookbook and cooked the leaves and stems separately. To dissect the two parts, cut along each side of the center vein of each leaf. Hold on to the chard stalks; they add flavor and texture to the dish. Make sure to keep the stems and leaves separate after cooking, as they will come into the pan at different times.

12 ounces orecchiette pasta

Kosher salt

2 tablespoons of extra virgin olive oil, divided, plus more for serving

1 pound of sweet or hot Italian sausage, casings removed

3 anchovy fillets, chopped

2 teaspoons of ground fennel seeds

¼ cup of finely chopped mild peppadew peppers, plus 1 tablespoon of brine

8 large cloves of garlic, thinly sliced

1 pound Swiss chard, stalk sliced ​​½ inch thick and leaves roughly chopped, stored separately

¾ cup low-sodium chicken broth, divided

3 tablespoons of finely grated parmesan, plus more for serving

Bring a large saucepan of well-salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, return it to the saucepan and mix with 1 tablespoon of oil. Put aside.

Meanwhile, in a 12-inch pan over medium heat, add the remaining 1 tablespoon of oil and heat until it shimmers. Add the sausage and cook, breaking into small pieces, until well browned, 6 to 8 minutes. Place on a plate lined with kitchen paper, then pour off all of the fat except for 1 tablespoon. Add the anchovies, fennel and peppadews to the pan and fry them over medium heat, stirring constantly, for about 30 seconds until they are fragrant.

Stir in the garlic and chard stalks, then cook for about 30 seconds until the garlic is aromatic. Add ¼ cup of the broth and cook, scraping off any browned pieces until most of the liquid has evaporated, 1 to 2 minutes. Stir in the chard leaves and the remaining ½ cup stock. Cover, reduce to medium-low heat, and cook until leaves wither, about 2 minutes.

Scrape the chard mixture into the pot with the pasta. Add the sausage and ½ teaspoon salt and stir over medium-low heat until the noodles are heated for about 1 minute. Gradually stir in the parmesan, then the peppadew brine. Season to taste and season with salt. Sprinkle with more parmesan and serve drizzled with oil.

Farfalle with kale, garlic and lemon.Connie Miller / by CB Creatives

Farfalle with kale, garlic and lemon

Makes 4 to 6 servings

The inspiration for this noodle dish comes from The River Cafe Cook Book by Rose Gray and Ruth Rogers. The kale is quickly blanched and then stirred in a food processor to create a lively puree for spreading al dente pasta. The mineral notes of the kale are balanced by lightly browned garlic, light lemon juice and zest, and hearty grated cheese.

To make preparation child’s play, we use bagged kale, which neither stems nor needs to be washed. Kale, baby, and lacinato kale (also called Tuscan or dinosaur) work well.

Kosher salt and ground black pepper

1 pound bag of kale (see top note)

1 pound of Farfalle or Cavatappi pasta

¼ cup extra virgin olive oil, plus more for serving

6 medium-sized garlic cloves, thinly sliced

grated zest and juice of 1 lemon

1 teaspoon of red pepper flakes

1 ounce pecorino romano or parmesan cheese, finely grated (½ cup)

Ricotta cheese, optional, for garnish

In a large saucepan of salted boiling water, cook the kale until it collapses. Place in a food processor with a slotted spoon; puree until smooth. Put the pasta in the boiling water, then cook until al dente. Collect 2 cups of the cooking water, then drain. In the same saucepan, cook the oil and garlic, stirring, until they start to brown. Add the pureed kale, lemon juice, noodles and ½ teaspoon each of salt and black pepper. Toss, adding pasta water to dilute. From the heat, stir in the peel, pepper flakes and cheese; Season with salt and pepper. Drizzle with additional oil. Garnish with ricotta cheese, if used.

Fettuccine with olives and arugulaFettuccine with olives and arugula.Connie Miller / by CB Creatives

Fettuccine with olives and arugula

Makes 4 servings

You can finely chop the olives with a food processor or prepare them by hand with a chef’s knife. Either way, make sure the pieces are evenly fine so that they bond with the pasta instead of falling to the bottom of the bowl. Pecorino Romano is a delicious flourish, but you can leave it out to make the dish vegan.

Canned olives are not suitable for this dish – their texture is floury and soft, and their taste tends to be weak and watery. Olives packed in jars or sold in bulk in the grocery store’s deli are the best choices for this dish.

3 medium-sized garlic cloves, chopped

2 Serrano or Fresno chillies, pitted, pitted and chopped

2 tbsp lemon juice, plus lemon wedges for serving

Kosher salt and ground black pepper

12 ounces of fettuccine or linguine

1 cup pitted black or green olives or a mixture, finely chopped (see top note)

2 tablespoons of extra virgin olive oil

4 cups of lightly wrapped baby rocket, roughly chopped

Grated Pecorino Romano, for serving (optional)

Mix the garlic, chilli and lemon juice in a small bowl. Let stand for about 15 minutes. Meanwhile, bring 4 liters of water to the boil in a large saucepan. Add 1 tablespoon of salt and the pasta, then cook until al dente, stirring occasionally. Collect ½ cup of the cooking water, then drain.

While the pasta is cooking, place the olives in a large bowl. Add the drained pasta to the olives along with the oil, the garlic-chilli mixture, ¼ teaspoon of pepper and 2 tablespoons of reserved cooking water. Stir and add 1 tablespoon of cooking water as needed for a silky sauce. Stir in rocket and serve with lemon wedges and pecorino, if used.

Whole grain penne with broccolini and chèvreWhole grain penne with broccolini and chèvre.Connie Miller / by CB Creatives

Whole grain penne with broccolini and chèvre

Makes 4 servings

Not only does olive oil add flavor, it also helps melt the cheese smoothly. The goat cheese needs to be room temperature, not cold, so that it can combine with the oil. If you can’t find broccolini, sometimes called baby broccoli, replace an equal weight of broccolini florets.

Make sure that the pasta does not cook al dente; it should still be very firm when drained, as it will continue to cook in the pan with the broccolini.

Lemon-roasted breadcrumbs provide a pleasant and crispy contrast and a bright flavor accent.

12 ounce whole grain penne rigate

Kosher salt and ground black pepper

4 ounces chevre (fresh goat cheese), at room temperature

8 tablespoons of extra virgin olive oil, divided

¾ cup of panko breadcrumbs

1 tbsp grated lemon zest plus lemon wedges for serving

1 medium yellow onion, finely chopped

8 medium-sized garlic cloves, chopped

6 anchovy fillets, chopped

1 teaspoon of red pepper flakes

12 to 16 ounces broccolini, trimmed, large stems halved lengthways, cut into 1-inch pieces

Bring 4 liters of water to a boil in a large saucepan. Stir in the pasta and 2 tablespoons of salt, then cook until almost cooked and still quite firm. Collect 2 cups of the cooking water, then drain and set aside.

Meanwhile, in a small bowl with a fork, mix the goat cheese, 5 tablespoons of oil and ½ teaspoon each of salt and pepper. Put aside. In a 12 inch nonstick pan, mix 1 tablespoon of the remaining oil and panko over medium heat. Fry until light golden brown for 6 to 8 minutes, stirring. Stir in ½ teaspoon each of salt and pepper and pour into a small bowl. Let cool, then stir in the lemon peel. Put aside.

Set the pan on medium heat and heat the remaining 2 tablespoons of oil until they shimmer. Add the onion and cook, stirring occasionally, until it begins to turn brown, about 5 minutes. Stir in garlic, anchovies and pepper flakes; cook until fragrant, about 30 seconds. Add the broccolini and ¼ cup of the reserved pasta cooking water and stir. Cover and cook until the broccolini turns light green, 30 to 60 seconds. Add the cooked pasta and 1 cup of the reserved pasta water. Cook, stirring, until the broccolini is al dente and the broccolini is crispy and tender, 3 to 4 minutes.

From the heat, add the goat cheese mixture and the cup of the remaining reserved pasta cooking water. Stir until the pasta is evenly coated, adding more pasta water as needed. Season to taste and season with salt and pepper. Place on a serving platter and sprinkle with the panko mixture. Serve with lemon wedges.

Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of full digital access plus two issues of Milk Street Print magazine for just $ 1. Go to Send comments to

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Recipes with Whole Wheat Pasta

Guiding the way to thrive



Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains



By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel



I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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