Homemade Whole Wheat Pasta

Homemade Whole Wheat Pasta

Delizioso! Nothing like homemade pasta! Grandma DiDi and the cub took on the task of making homemade whole wheat pasta and boy was it worth it! All the while, the cub learned about the time and energy it takes to prepare and cook noodles.

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The cub was feeling brave today and decided to work with the food processor. In goes the flour.

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Then the eggs and a little water!

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The cub watches while Grandma DiDi mixes the dough. The cub stands back, but isn’t as intimidated this time around.

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Grandma DiDi rolls out the dough.

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Now it’s the cubs turn to pat the dough and shape it so it can rest for an hour.

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The cub delicately wraps the dough with plastic wrap.

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Time to feed the dough through the Kitchenaid pasta attachment.

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After a few passes, the dough stretches out nice and long! Almost time to feed through the noodle press. The cub enjoys her duty of helping hold the dough with her hands.

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The cub got to pick between fettuccini and spaghetti… she chose Fettuccini and was eager to help feed it thought the roller.

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All done and the cub wants me to see her finished work!

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Fettuccini!

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And we had enough dough to make spaghetti!

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Lunch is served! Our version of Caccio e pepe! We added oil, butter, salt, pepper, parmesan and peas! Make your own creation and share it with us!

 

Whole Wheat Homemade Pasta

(adapted from Small Victories)

Ingredients

  • 2 1/4 cups whole wheat flour
  • 3 eggs
  • 1 tsp kosher salt
  • Water, as needed

Directions

  1. Combine in bowl or food processor the flour, eggs and salt. Run machine until it forms ball of dough and it doesn’t stick to fingers or blade. Add water, teaspoon at a time, until this occurs (took more water with the whole wheat flour than with all-purpose). When dough has formed, pat into flat disk and dust with some extra flour. Wrap in plastic wrap and let rest at room temp for one hour.
  2. Line baking sheet with parchment paper.
  3. Using a kitchenaid mixer with correct attachments:  After dough has rested for an hour, cut dough into about 6 equal pieces (keep the rest covered).  Press one piece of dough down with the heel of your palm until it flattens,  then run it through the pasta machine on level one. I needed to do level 1 several times with the whole wheat pasta, folding over once or twice to get the consistency correct. Run dough sheets through every level (up to6 or 7) at least once or twice until you have achieved desired consistency.  Towards the end, sheets become very long and it’s necessary to gently carry them on the backs of your hands.  If dough becomes sticky dust with a little flour.
  4. You can use the flat sheets for lasagna – no pre cooking needed. We changed the attachment and fed the sheets through to make fettuccini and spaghetti.
  5. Cook noodles in boiling, salted water for about 3 minutes  and serve with your favorite sauce/toppings.
  6. All pasta should be cooked right away or refrigerated in an air tight container for up to 3 days.

 

Artichoke Hummus and Whole-Wheat Poppy Seed Crackers

Artichoke Hummus and Whole-Wheat Poppy Seed Crackers

Crackers and dip – pretty much the epitome of snack time. We try not to snack too much in our house in order for the cub to focus on eating meals. But when we do eat snacks, we try to make them wholesome and nutritious.

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The cub began by helping prep our ingredients. In this case – butter! Her knife skills are improving! Practice makes perfect.

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Colorful, large measuring cups make it easy for little toddler hands to hold. From the look on her face, you know she’s proud of herself. Mission accomplished.

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A bit more difficult of a task, but she executed perfectly. Measuring herbs and spices always has an additional step – stop and smell the aroma!  She was picking the spices this time by smelling curry and garam marsala.  She picked curry!

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In goes the agave syrup. “I can do it grandma,” explained the cub.

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The cub enjoys using her pink piggy spatula to stir all the  ingredients for the crackers. We needed to mix it until it became a ball of dough. The cub started and then grandma DiDi took over.

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After the dough is formed, roll the dough into a log, wrap in plastic wrap and place in the refrigerator. While the cracker dough chills, we started the hummus.

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Grandma DiDi heard that boiling your canned garbanzo beans first will help them blend into a creamier hummus. So after the beans boiled, the cub helped add them to our blender. Another fun task for her was watching the liquid separate from the beans.

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Measuring and smelling all the yummy ingredients into the blender. The cub dumped everything in and then stood back for the blending part. She doesn’t like how it makes such a loud noise.

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Cracker dough is ready. Slice into 1/8 inch rounds and place on a lined baking sheet.

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After placing them on a prepared baking sheet, sprinkle the tops with poppy seeds. The cub took this task very seriously and kept asking us to look at her work. “Good job, honey!” Pop them in the oven and then it’s time to eat!

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As soon as the crackers cooled, the cub dove right in!

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So yummy!

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Make some for your cub at home and feel confident you are feeding them whole ingredients, with no crazy additives you find in so many products these days. Dive in!

Artichoke Hummus and Whole-Wheat and Poppy Seed Crackers
(Cracker recipe adapted from Vegetarian Heartland )

Artichoke Hummus

Ingredients

  • 1 can garbanzo beans
  • 1 tbsp. tahini
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/2 lemon juiced –  or more to taste
  • 1/4 cup marinated artichoke hearts
  • 1 clove garlic or more to taste
  • 1/2 bay leaf
  • salt to taste
  • olive oil

Directions

  1. Heat garbanzo beans in juice with garlic and bay leaf at a simmer for 20 mins
  2. Remove bay leaf
  3. Strain beans and garlic into blender, reserving 1 Tbsp or more liquid for blender
  4. Add all other ingredients to blender and mix well until creamy
  5. To serve drizzle with good quality olive oil

Note: Store in air-tight container for up to a week in the fridge.

Whole-Wheat Pumpkin and Poppy Seed Crackers 

Ingredients

  • 1 cup whole-wheat flour
  • 1/2 tsp poppy seed, plus more for sprinkling
  • 1/2 tsp ground spice of choice – we chose curry but you can use spice of choice, even cinnamon
  • 1/2 tsp fine sea salt
  • 1 Tbsp agave
  • 4 Tbsp cold unsalted butter, cut into small cubes
  • 1/4 cup canned pumpkin puree

Directions

  1. Pre-heat oven to 350 degrees
  2. Measure all dry ingredients into bowl.  
  3. Work cubes of butter into dry ingredients with pastry cutter or fork until they are incorporated well into dry small particles
  4. Add pumpkin and mix well into ball
  5. Wrap in plastic wrap and form into log about 6 inches long.  Refrigerate for 1 hour
  6. Slice with sharp knife into 1/8 inch slices and place on a parchment covered baking sheet
  7. Sprinkle with more poppy seeds
  8. Bake 15 – 20 min until edges start to brown

Trader Joe’s Pizza and Breadsticks

Trader Joe’s Pizza and Breadsticks

We’re back! Excuse our short break… we’ve been dreaming up new recipes that we can’t wait to share!

I don’t know about you, but Trader Joe’s (TJ’s) is life changing for us. They just know how to make life easier! Although I would love to make homemade pizza dough, TJ’s has pre-made bags of dough in the refrigerator section. Everything in this recipe is from Trader Joe’s so enjoy some one-stop shopping. pizza 2

We used TJ’s whole wheat pizza dough. They also have plain and garlic herb. We started by washing our hands, getting them extra dry and then covering them with flour. This, of course, was the cubs favorite part.

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Kneading the dough is important, and turns out, lots of fun!

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Good Job, Cub! That looks like its ready to roll out.

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Another fun tool to use – a rolling pin! The cub took this step very seriously.

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Pat, pat, pat… it’s ready for sauce!

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We grabbed a bag of pre-washed spinach leaves at TJ’s and thought it would be a great idea to chop it up and add it to the sauce. Hidden veggies is my thing.

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The cub spreads on the sauce perfectly.

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Now for the cheese!  We used a few different kinds of shredded cheese from TJ’s. We had a little extra dough so we rolled it out, sprinkled them with cheese and added them to the oven as well.  The Cub enjoyed dipping them into the sauce or ‘dip dip’ as the cub would say.

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Yummy! For added flavor, we added Everything But the Bagel seasoning to the breadsticks. If you haven’t tried Everything but the Bagel seasoning at TJ’s, go buy some now! It can be added to anything.

 

TJ’s Pizza and Breadsticks

 

Ingredients

  • 1 bag of Trader Joe’s pizza dough
  • 1 container of Trader Joe’s pizza sauce
  • Cheese (mozzarella, parmesan, etc – any cheese that you want)
  • 1 bag of pre washed spinach leaves
  • Any other toppings of your choice

Directions

Preheat the oven to 450 degrees.
  1. Follow the directions on bag of dough for how to prepare dough for toppings.(i.e., allow to rest outside of bag and refrigerator before handling)
  2. We cut dough into two equal parts for easy handling.
  3. Flour your work surface with 1 – 2 tbsp flour.  Knead dough until it is workable.   Roll or manipulate into shape of choice.
  4. Chop 1 cup of spinach and mix into sauce.  Spread the sauce onto the dough in an even layer.
  5. Sprinkle generously with shredded cheese
  6. Add additional toppings of your choice.
  7. Bake in the over for 12- 15 minutes or the crust is golden brown.