Take Back the Kitchen: Alma’s Pasta with Ricotta, peas and Broccoli

When serving pasta to the family, again, it doesn’t have to be a guilt inducing experience loaded with empty calories and carbs. Add some nutritious legumes and vegetables, even from the freezer, along with some spices to make this a meal you can feel good about serving. Oh, and it will just take a few minutes to make! Enjoy!
Pasta with Ricotta, Peas and Broccoli:

2 1/2-3 cups cooked pasta (I used macaroni)
1 cup steamed, chopped broccoli
1/3 cup frozen peas
2 cloves crushed garlic
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 tsp olive oil
3 TBS ricotta cheese
salt, pepper and red chili pepper flakes (optional)
Grated Parmesan Cheese
In a sauce pan, heat up the oil over a low flame and add the spices and garlic. Stir until cobined for a few seconds
Add in the steamed, chopped broccoli and peas and stir
Add in the cooked pasta and stir until coated with spices and oil
Add in the ricotta cheese and stir until it’s all combined
Add salt and pepper to taste and some red chili pepper flakes if you like that
Finish it off with a drizzle of olive oil and some grated Parmesan
For more great recipes from Alma, check out: takebackthekitchen.com

Take Back the Kitchen with Alma Schneider

Want a thick, warm soup to remind you that it is winter? Try this healthy and delicious soup that Goldilocks would have loved!
Apple Squash Porridge:

4 cups mashed/pureed in a food processor flesh of a roasted butternut squash or combo of squash
4 cups chicken broth or vegetable broth
2 TBS maple syrup
1/4-1/2 tsp kosher salt-more to taste
1/4 -1/2 tsp ground pepper-more to taste
1/4-1/2 tsp cayenne pepper
1 peeled and diced medium sized apple
Combine all ingredients in a large pot and simmer for 25 minutes or so, stirring. Adjust seasonings and add other flavors if you like such as cinnamon, ground cloves, or more salt and peppers. Serve with a dollop of Greek yogurt and some chopped cilantro if you like.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

IMG_2266.JPG Sometimes a recipe just presents itself to you because of the ingredients. For example, ground turkey was on sale at the supermarket and I had cooked too many potatoes a few days ago so they were sitting in my fridge. I had also just purchased a vintage pyrex pie plate with a glass cover at a yard sale that I was itching to use.
Lightbulb: Shepherd’s Pie!
This was fast, simple and the whole family really enjoyed it. It was also a great dish to fully prepare, place in the fridge and just stick in the oven to heat up when my kids were done with their activities after school. No need to order pizza due to lack of time! I hope you and your family enjoy it and feel free to add sauteed, chopped vegetables or any other meat you like to change it up.
Quick and Delicious Shepherd’s Pie:
Ingredients for meat layer:
1 LB ground , dark turkey meat or ground beef or chicken
2 tsp olive oil
1 tsp salt
2 TBS dehydrated onion flakes (or 1/2 cup fresh chopped onion sauteed until translucent)
1/4 tsp ground black pepper
Potato layer:
3 cups mashed potatoes (about 3 medium to large potatoes, more or less)
1/3 cups milk (can be whole, skim or even heavy cream if you are feeling decadent)
1 TBS butter
1 tsp salt
2-3 oz grated Sharp cheddar or any cheese you like
1) In a frying pan, heat up olive oil and saute meat until browned.
2) Add in the dehydrated onion, salt and pepper and stir. Set aside
3) Take leftover mashed potatoes (or steam or boil potatoes and then make the mashed potatoes) and add in butter, milk and salt. Mash until fully incorporated
4) In a pie plate or casserole dish of your choice, lay the meat on the bottom, lay the potatoes next, patting them down until smooth, and then top with the grated cheese.
5)Place in the fridge, covered, or bake right then at 350 degrees for 20-30 minutes until heated through and cheese is nice and melty on top.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

P1100026.JPG Sometimes we may think too much about dinner. If we just look in our fridge and pantry, we may have enough ingredients to put together a quick, simple and healthy meal in minutes. Try this one for a last minute dinner or lunch.
Collards with Pasta and Pistachios:
1/2 cup washed, chopped and sauteed collards (or any other leafy green you may have in the house like Kale or spinach)
1 1/2 cups cooked whole wheat pasta
1 TBS whole or part skim ricotta
1 TBS pistachios
drizzle olive oil
salt, pepper, crushed red pepper
Wash and sautee the collard greens and set aside.
Boil pasta until tender
Mix pasta and collard greens , top with a TBS ricotta, the pistachios , a drizzle of olive oil and some salt, pepper and crushed red pepper to taste. Yum!
For more great recipes, visit Alma at Take Back the Kitchen.