Pumpkin & Ricotta Gnocchi

I've been wanting to make home-made gnocchi for some time, so while I have a temporary Thermomix, I decided it's the perfect time!  Gnocchi can have a tendency to be heavy, gluggy and flavourless, but I love the flavoured variety (plus it sneaks some extra veggies into the kids!)  It's pretty easy and my kids loved helping out with rolling the dough and cutting the pieces.  There are a few steps to the process, but it's not difficult and this was a hit with all of us.  Enjoy!

Ingredients
olive oil spray
250g pumpkin, peeled, deseeded & chopped
400g ricotta
400g plain flour

Method
Preheat oven to 220 degrees Celsius/200 fan-forced.

Place pumpkin in a baking dish and spray with oil.  Roast for about 30 minutes, until tender.  Cool.

Place pumpkin in Thermomix bowl and mix for 5 seconds/speed 5.

Add ricotta and flour and mix for 5 seconds/speed 5.

Knead for 40 seconds, closed lid, interval setting.

Turn out onto a floured surface.  Add more flour if needed - mixture should be soft and not too sticky.

Roll out into long, thin sausages and cut into even-sized pieces.  Press lightly with a fork.

Bring a large pot of salted water to the boil.  Drop pieces of gnocchi in, and remove with a slotted spoon when they rise to the top.  Serve with pasta sauce and parmesan cheese.

For the sauce...

Ingredients
1 onion
1 clove garlic
1/2 cup fresh herbs (I used basil and parsley)
1 stalk celery
1 carrot, top & tailed
1 tablespoon olive oil
800g tinned or fresh tomatoes

Method
Place onion, garlic, herbs, celery & carrot in Thermomix bowl.  Blitz for 5 seconds/speed 7.

Add oil and saute for 3 minutes/60 degrees/speed 2.

Add tomatoes and cook for 20 minutes/100 degrees/speed 1.

Teriyaki Salmon Pasta

This is so easy to throw together on a weeknight - it's so simple, healthy and delicious!  It uses just 4 ingredients, but I did use home-made marinade, which was leftover in the fridge from something else.  You can easily make your own using a recipe like this.  I would love to eat fresh salmon more often, but it's usually so expensive that I only get it as a treat.  But this recipe doesn't use much, so it won't break the bank, and because it's broken up, it really goes a long way.  Delicious!

Ingredients (serves 4)
200g salmon fillet
1/2 cup teriyaki marinade
200g dried fettuccine
1 head broccoli, chopped

Method
Put salmon in an oven-proof dish and coat with marinade.  Leave for at least 2 hours if possible (but it's ok if you don't have time!)

Preheat oven to 180 degrees.  Bake salmon, uncovered, for about 20 minutes or until cooked through.

Meantime, bring a large saucepan of water to the boil.  Add fettuccine and cook for about 10 minutes, until tender.  Add broccoli in the last 4 minutes of cooking.  Drain, then return to the saucepan.

Gently break up salmon and toss through the pasta and broccoli, along with any leftover marinade.

Season with salt and pepper and serve.

Wholemeal Pasta Salad

This is a super simple salad that is amazingly delicious!  The wholemeal pasta is so good - try making the switch!

Ingredients
olive oil spray
600g butternut pumpkin, peeled and cubed
1 small sweet potato, peeled and cubed
1 red onion, chopped
200g wholemeal pasta

200g feta cheese

fresh herbs, chopped

Method
Preheat oven to 200 degrees fan-forced.

Combine pumpkin, sweet potato and onion in a baking dish.  Spray with oil.

Roast for about 30 minutes, until brown and tender.

Meanwhile, cook pasta in boiling water for about 10 minutes.

Drain and transfer to a bowl.  Add vegetables, feta and herbs, and toss to combine.  Add a dash of oil if desired.  Season with salt & pepper.

Creamy Salmon Pasta

This is another one of those genius mummy moments I had - despite this meal being one threw together using some leftover salmon & cream cheese. You (and the kids) won't believe this delicious, creamy meal is so low in calories! It comes in at just 165 calories per serve - so hard to believe! That's using the slim pasta, but it's still low-cal if you use any old pasta. Fab for the whole family!  Plus hear Liam & Robbie's review below :-)

Ingredients
1/2 large cauliflower, chopped
125g low-fat cream cheese
Olive oil spray
1 red onion, chopped
1clove garlic, crushed
1 tablespoon whole grain mustard
100g smoked salmon
500g slim pasta (I used fettuccini) or 200g any standard pasta
1/2 broccoli, chopped

Method
Steam cauliflower then purée with a hand-held blender or food processor. Add cream cheese & combine.

Steam broccoli. Cook pasta if necessary.

Heat a frying pan over medium heat and spray with oil. Add onion & garlic and sauté until soft & brown. Add mustard and cook 1 minute.

Add smoked salmon & cauliflower mixture and stir. Add broccoli & pasta and stir to combine. Serve.

Chicken, leek & pumpkin lasagne

This is a tasty lasagne dish that's light on calories but big on flavour!

Ingredients (serves 4 at 280 calories per serve)
400g pumpkin, cubed
Olive oil spray
250g chicken breast, cubed
2 leeks (white part only), sliced
1 clove garlic, crushed
15g whole grain mustard
1 cup mushrooms, sliced
150g low-fat ricotta
2 teaspoons dried oregano
50g finely grated Parmesan
3 fresh lasagne sheets (150g)

Method
Preheat oven to 200 degrees Celsius/220 fan-forced. Spray pumpkin with olive oil and place in a baking dish. Roast for about 25 minutes or until tender.

Meanwhile, heat a frying pan over medium heat and spray with olive oil. Add leek and garlic and sauté until soft. Add chicken and cook until browned. Add mustard and mushroom and cook for a further 2 minutes.

Combine ricotta with oregano.

Layer ingredients in a a lasagne dish - begin with 1 lasagne sheet, top with half the pumpkin and half the chicken mixture. Follow with another lasagne sheet, half the ricotta and half the pumpkin. Finish with remaining ricotta, chicken and then Parmesan.

Bake in moderate oven for about 30 minutes or until browned.

Creamy low-calorie penne

This meal was just a throw-together weeknight meal that I wasn't going to blog. But then I was so blown away by my mum-genius that I simply had to share!  Are you ready? I think this idea has changed my life! Here goes - the creaminess of the pasta is simply made with a combination of low-fat ricotta and puréed cauliflower! No high-fat cream or white sauce - in fact, we're adding another vegetable into the mix! Told you it was good! You can easily add in any veges you have or any style of pasta - my kids LOVED this & I'm sure yours will too!

Ingredients (serves 5 at 250 calories per serve)
200g penne
Olive oil spray
150g rindless bacon, diced
1 onion, chopped
1 cup sliced mushroom
1/2 cup fresh basil, chopped (or 1/2 tablespoon dried)
1/2 cauliflower, chopped
100g low-fat ricotta

Method
Bring a large saucepan of water to the boil. Add penne and cook for 10 minutes. Drain and return to saucepan.

Heat a frying pan over medium heat and spray with olive oil. Add bacon and onion and sauté until browned. Add mushrooms and cook for another 3 minutes. Stir through basil.

Meanwhile, steam cauliflower until tender. Blitz with a hand-held blender until smooth. Add ricotta and mix well.

Add ricotta mixture and bacon mixture to the penne and stir to combine. Serve.

Ricotta Spaghetti

I found this recipe in the 4 Ingredients "Herb it Up" book.  It was a perfect Friday night meal, on one of those days where I got home at 5pm - and it was ready by 5:30.  I know there's 5 ingredients in this one - being a mum, I just couldn't help but add the broccoli!  Plus a sprinkle of parmesan cheese and a generous twist of salt & pepper.  Enjoy!

Ingredients (serves 4 - 295 calories per serve)
250g spaghetti
1 teaspoon garlic, crushed
150g low-fat ricotta cheese
1 tablespoon tube/freshly chopped/dried basil
1 head broccoli, chopped

Fill al arge pot with water and bring to the boil.  Stir in spaghetti and cook for about 10 minutes, until al dente.  Drain well.  Steam broccoli until tender.

Stir the garlic, ricotta and basil in a saucepan over low/medium heat for 4 minutes or until hot.  Stir in the spaghetti and broccoli.

Asian Market Noodles

This recipe has got to be one of the tastiest low-calorie meals I've had!  It's a Sanitarium recipe that is so quick and easy to make, and it truly is delicious, coming in at 340 calories per serve!  It makes heaps too, so you could even cut down the calories even more by serving it up for 5 or 6.  Loving the memory of eating this one too - we packed it up into some Tupperware and ate it by the waterfront on a perfect Friday evening...bliss!

Ingredients (serves 4)
500g fresh thick rice noodles
2 teaspoons peanut oil
1 onion, peeled and chopped
3 garlic cloves, finely chopped
1 large carrot, peeled and finely diced
125g fresh baby corn, thickly sliced diagonally
1 red chilli, deseeded and thinly sliced
1/4 Chinese cabbage, finely shredded (about 3 cups)
1/2 cup light soy sauce
2 eggs, lightly beaten
100g bean sprouts, trimmed
2 tablespoons chopped roasted unsalted peanuts
1 green onion, thinly sliced diagonally, to serve

Method
Place noodles in a heatproof bowl.  Cover with boiling water.  Stand for 1-3 minutes until almost tender. Drain and separate noodles.  Set aside.

Heat a wok over high heat.  Add oil and heat until hot.  Add onion.  Stir-fry for 2 minutes or until onion is just soft.  Add garlic, carrot, corn and chilli.  Stir-fry for 2 minutes.  Add cabbage.  Stir-fry until combined.

Toss through soy sauce and noodles.  Swirl eggs over noodle mixture.  Toss for 1 minute or until eggs set slightly.  Spoon into serving bowls.  Top with bean sprouts, chopped peanuts, green onion and serve immediately.

Hokkien Noodle Salad

This recipe is from a book called "Healthy Cooking - A Commonsense Guide" and it's great!  I love how fresh and crisp it is, and the Asian flavours of the dressing really make it.  It comes in at only 265 calories, but is very satisfying - a perfect weeknight meal!

Ingredients (serves 4)
450g Hokkien noodles
200g broccoli, cut into florets
4 spring onions, sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 carrot, diagonally sliced
100g snow peas, sliced
100g fresh baby corn, halved lengthways
1/2 cup chopped fresh coriander leaves
1 teaspoon sesame oil
1/4 cup sweet chilli sauce
1/4 cup light soy sauce
2 tablespoons lime juice

Method
Gently separate the noodles, place in a  heatproof bowl and cover with boiling water.  Leave to stand for 2 minutes, then rinse under cold water and drain well.

Boil or steam the broccoli for 3 minutes, or until bright green and tender.  Rinse under cold water and drain.

Place the noodles, vegetables and coriander in a large bowl and mix well.

Combine the sesame oil, sweet chilli sauce, soy sauce and lime juice.  Pour over the salad and toss to coat.

Penne with Feta and Lemon

This one is from the Michelle Bridges "Crunchtime" book - it's a bit higher in the calories, and she suggests it as a lunch meal on a day you do a lot of exercise.  It comes in at 440 calories, so it is a bit higher - but it is a really easy and tasty dish!

Ingredients (serves 2)
2 cups penne pasta
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
60g low-fat feta, crumbled
1 tablespoon pine nuts, toasted
1 tablespoon chopped fresh flat-leaf parsley

Method
Cook pasta in boiling water for 15-20 minutes.  Meanwhile combine lemon zest, juice and olive oil in a jar and shake.  Place cooked penne in serving bowl, crumble fetta over the top and toss with pine nuts, parsley and the lemon dressing.  Serve immediately.

Pasta Cups

I found this recipe in one of those compilation cookbooks, put together as a fundraiser.  This is a fantastic recipe for kids as it has heaps of veges, and cooking them in the muffin pan makes it a bit fun & different.  I actually just spooned out the mixture into 6 muffin pans (for the toddler) and put the rest in a casserole dish (for hubby & I).  These were a huge hit!

Ingredients
1 carrot, grated
1 zucchini, grated
1/4 of a butternut pumpkin, grated
1 can evaporated milk
3 eggs
200g diced bacon
1 cup grated cheese
1 1/2 cups cooked pasta

Method
Heat a frying pan and add carrots, zucchini and pumpkin.  Cook for 3 minutes.

Whisk milk and eggs in a large bowl; stir in cooked veges, bacon, cheese and pasta.

Spoon into greased muffin tins and bake at 180 degrees until golden brown (about 30 minutes).

Beef and Pasta Bake

This is a delicious version of a pretty basic concept, which I found over at www.bestrecipes.com.au.  We all really enjoyed this, especially the almost-2-year-old.  I actually doubled the quantity of pasta, then divided the final mixture in two and popped half in the freezer - very handy!

Ingredients
2 tablespoons olive oil
1 onion, chopped
2 bacon rashers, finely chopped
1 small carrot, finely chopped
1 stick celery, chopped
300g button mushrooms, chopped
500g beef mince
1 440g tin tomato soup
1/4 cup tomato sauce
1 teaspoon dried herbs
150g spiral pasta (or small macaroni)
1 cup tasty cheese

Method
Heat oil in pan, add onion and bacon and cook, stirring, until onion is soft.  Add carrot, celery and mushrooms and cook a further 3 minutes.

Add mince and cook, stirring, until well browned.  Add soup, pasta, sauce and herbs.  Simmer, covered, for about 20 minutes, stirring occasionally.

Meanwhile, add pasta to a large pan of boiling water and boil uncovered until just tender.  Drain.

Combine pasta with mince mixture, transfer to overproof dish and top with cheese.

Bake at 180 degrees for 15 minutes, or until cheese is melted and lightly browned.

Brown Butter Broccoli, Pine Nut and Basil Pasta

This is one of those handy Curtis Stone recipes you get in Coles - hubby & I were most impressed with it, as was Little Miss, whose favourite vegetable is broccoli.  Will definitely be making it again!

Ingredients
400g pasta bows
3 tablespoons unsalted butter
3 cups broccoli florets
Main stem from the broccoli, peeled and sliced into 3mm disks
2 tablespoons lemon juice
¼ cup basil leaves, roughly chopped
2 tablespoons pine nuts, toasted
30g shredded parmesan cheese, grated
Extra Virgin Olive Oil, for drizzling

Method
Bring a large pot of salted water to the boil.  Add the pasta and cook according to the packet directions until al dente.

While the pasta is cooking, place a large frying pan over medium-high heat and add the butter. Once the butter has browned, add the lemon juice and the broccoli and cook, tossing frequently until tender, for about 4 minutes.

 Drain the pasta from the pot and pour directly into the frying pan. Add the pine nuts and basil and toss a few more times. Season to taste with salt and pepper.

Divide the pasta between 4 serving bowls, garnish with the grated parmesan and a drizzle of extra virgin olive oil and serve.

Fettucini with Bacon, Mushrooms and Peas

A tasty and creamy but healthy pasta dish - great for mid-week!

Ingredients:

3 rashers bacon

2 teaspoons olive oil

2 cloves garlic, crushed

1 red onion, chopped

185g mushrooms, sliced

1/3 cup fresh parsley, chopped

1 cup frozen peas

1 1/2 cups (375ml) low-fat light evaporated milk

2 teaspoons cornflour

325g dried fettucini

25g parmesan shavings

Method:

Chop bacon roughly and cook in a medium pan with oil, garlic and onion for 5 minutes.  Add sliced mushrooms and cook for another 5 minutes, stirring often, until soft.

Add the parsley, peas and milk to the pan.  Mix the cornflour with 1 tablespoon of water until smooth, add to mixture and stir over medium heat until slightly thickened.

Meanwhile, cook pasta in a large pan of boiling water for 10 minutes, or under tender.  Drain and serve with the sauce and top with parmesan.

Creamy Chicken and Asparagus Pasta

The cream of celery soup gives this pasta dish a lovely flavour.  Use whatever vegetables you have on hand (I added celery and used mixed vegetables instead of just peas).  Another quick and easy meal for the busy mums out there!

Ingredients:
375g penne pasta (or macaroni shells)
1 bunch asparagus, trimmed, cut into 2cm lengths
1 tablespoon olive oil
300g chicken breast fillets, sliced
2 garlic cloves, crushed
1 medium brown onion, sliced
410g can cream of celery soup
1/2 cup frozen peas
1 cup grated cheddar cheese

Method:
Cook pasta in a saucepan of boiling water until tender, adding asparagus to pan for the last 2 minutes of cooking.  Drain.

Heat oil in a frying pan over high heat.  Add chicken, garlic and onion.  Cook, stirring, for 3-4 minutes or until chicken is cooked through.

Add soup, peas and 1/3 cup cold water.  Bring to the boil.  Add pasta, asparagus and cheese.  Cook, stirring, for 2 minutes or until cheese has melted.

Baked Penne with Sweet Potato and Spinach

Well, I hope you can forgive my absence over the past week - I got kind of busy having a baby.  As you do.  Anyway, I now have a beautiful little boy in my life - but the kitchen hasn't closed down!  I tried to freeze a few meals before the big arrival and this one is perfect for doing so.  Cheap and yummy!  Since I'll have my hands fairly full over the next few weeks, I'd love to share some of YOUR favourite recipes!  If you have a winner, just email it through to me using the links - with a photo would be great!  In the meantime, happy cooking!

Ingredients:
2 medium red onions, cut into wedges
600g sweet potato, sliced thickly
2 tablespoons olive oil
375g penne pasta
250g frozen spinach, thawed, drained
350g ricotta cheese
1 clove garlic, crushed
1/4 cup cream
2 x 400g cans crushed tomatoes
1/4 cup pine nuts
1/2 cup grated parmesan cheese

Method:
Preheat oven to 220 degrees/200 fan-forced.

Combine onion and sweet potato with oil in a large baking dish.  Roast, uncovered, stirring once, for about 30 minutes until tender.

Cook pasta in a large saucepan of boiling water for about 10 minutes, or until tender.  Drain.

Combine pasta in a large bowl with spinach, ricotta, garlic, cream and tomatoes.

Spread sweet potato mixture over the base of baking dish evenly.  Top with pasta mixture then sprinkle with nuts and parmesan.  Bake, uncovered for 10-15 minutes until browned lightly.

Low-Fat Creamy Chicken Linguine

This is a very tasty and healthy dish, but does require a few different steps, so it's not the quickest or easiest to make.  I ended up using the whole 500g packet of linguine, then ended up with plenty of leftovers to freeze for when the baby arrives.  I also had some jarred roasted capsicums leftover in the fridge, so I used them instead of the semi-dried tomatoes.  Another winner for the whole family!

Ingredients:
400g dried linguine pasta
100g snow peas, trimmed and sliced
500g chicken breast, cut into 2cm pieces
300g cup mushrooms, sliced
10g butter
40g plain flour
2 cups skim milk
60ml light cream
1/2 cup grated cheese
2 tablespoons shredded parmesan
100g low-fat semi-dried tomatoes

Optional, to serve:
1 tablespoon toasted pine nuts
Shaved parmesan
Fresh basil leaves

Method:
Cook pasta in a large saucepan of boiling water, following directions on the packet.  Add the snow peas in the last 2 minutes of cooking.  Drain and return to pan.

Heat a frying pan over medium-high heat.  Add the chicken and cook for about 5 minutes or until browned.  Transfer to a plate.  Add mushrooms to the pan and cook for 5 minutes or until golden.  Return chicken to pan.

Melt the butter in a small saucepan over medium heat.  Add the flour and cook, stirring, for 30 seconds.  Remove from heat and gradually whisk in milk and cream until well combined.  Return to heat and cook for a few minutes, until the mixture boils and thickens.  Stir in the two types of cheese.

Add the pasta mixture, cheese sauce and semi-dried tomatoes to the frying pan.  Stir to combine.  Season with salt and pepper and top with pine nuts, parmesan and basil leaves, if desired.

Singapore Noodles

This dish was another request from the husband, and he LOVED the finished result, as did my noodle-loving one-year-old.  There are lots of options in the supermarket for vermicelli noodles - the pre-packaged packet ones, the hard ones that require soaking and the ones that require cooking on the stovetop.  Any of them work!  Very easy, cheap, healthy and delicious!

Ingredients:
400g dried rice vermicelli
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1/4 cup oyster sauce
1/4 cup soy sauce
250g chicken breast, sliced thinly
2 tablespoons oil
2 celery sticks, sliced thinly
1 large carrot, sliced thinly
3 spring onions, sliced
1 1/2 tablespoons curry powder
65g bean sprouts

Prepare vermicelli according to packet.

Place garlic, ginger, 1 tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well.  Add the chicken, stir to coat and marinate for 30 minutes, if time allows.

Heat oil in a wok.  Stir-fry the chicken until browned.  Add the celery, carrot and spring onion and cook for about 3 minutes, until slightly softened.  Add the curry powder and cook for 2 minutes.

Add the noodles and mix well.  Stir in the remaining oyster sauce, soy sauce and bean sprouts.  Enjoy!

Vegetarian Lasagne

This is a hearty, tasty lasagne that's packed full with veggies.  I don't really consider lasagne "easy" when all the elements are made from scratch - there's a fair few steps involved (and lots of dishes in the end!!)  But this one was a big hit, and also suitable to freeze and have on hand.

Ingredients:

800g butternut pumpkin, peeled, cut into 1cm-thick slices
1 1/2 tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
2 medium zucchini, chopped
1 medium eggplant, chopped

400g can corn
200g button mushrooms, chopped
400g can diced tomatoes
30g butter
2 tablespoons plain flour
2 cups reduced-fat milk
1 cup reduced-fat grated cheese
125g dried lasagne pasta sheets

Method:

Preheat oven to 180 degrees/160 fan-forced.  Line a baking tray with baking paper.  Arrange pumpkin on tray and drizzle with 2 teaspoons oil.  Bake for 20 minutes or until tender.

Heat remaining oil in a large frying pan or saucepan over medium heat.  Add onion, garlic, capsicum, zucchini, eggplant, corn and mushroom.  Cook, stirring, to 10 minutes or until eggplant is tender.  Stir in tomato,  Bring to the boil then reduce heat to low and simmer for 10 minutes.

Meanwhile, melt butter in a saucepan over medium heat.  Add flour and cook, stirring with a wooden spoon, for about a minute.  Remove from heat and gradually add milk, stirring to prevent lumps.  Return to the heat and cook, stirring for 5 minutes, or until sauce boils and thickens.  Take off heat and stir in half the cheese.

Grease a lasagne dish or baking dish.  Spoon half the onion mixture in, then arrange half the pumpkin on top.  Place half the lasagne sheets over the pumpkin.  Repeat layers.  Spoon white sauce on top and sprinkle with remaining cheese.  Bake for 40 minutes or until golden.  Serve.

I wanted to get a photo of the inside of the lasagne - but it was devoured so quickly that this was all that was left!

Smoked Salmon Fettucini

Just add fettucini!

This is a super simple recipe that I threw together the other night because I had some leftover smoked salmon.  I don't often buy smoked salmon, mainly because it's so expensive, but I do really love the flavour, and how you don't need many other ingredients to make it a really tasty dish.  This is the basic recipe for the fettucini, but because I'm catering for a one-year-old, this time I actually used small macaroni and added some frozen veges into the mix.

Ingredients:
1 red onion, sliced
1 clove garlic, crushed
150g smoked salmon
300mL cream for cooking
2 tablespoons chopped parsley
250g fettucini

Method:
Cook fettucini in a saucepan of boiling water for 10 minutes, or until tender.  Strain.

Heat oil in frying pan over medium heat.  Add red onion and garlic and cook for a few minutes until softened.  Add cream, smoked salmon and parsley and cook for 2 minutes.  Combine with pasta and serve with a sprinkle of parmesan cheese.

Smoked Salmon Fettucini - the mum version!