I share recipes I’ve come up with or adapted on here so I can remember them. I really like making my own pasta sauces. It’s pretty easy and I can sneak some vegetables in there. This cauliflower pasta sauce is so so yummy. It can also be dairy free and it’s gluten free.
1 head cauliflower
1 can chicken broth
5 garlic cloves
1/2 milk or coconut milk
Juice of 1 lemon
2 tbsp Oil or butter
1 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
1/4 tsp nutmeg
Pour the chicken broth into a pot with a lid. Cut up the cauliflower and add to the pot. Cover and bring to a boil and simmer until the cauliflower is very soft, about 10 mins.
Meanwhile peel and chop the garlic. Add the oil or butter to a pan and sauté the garlic until soft.
Put the cauliflower, 1 cup of the broth, the garlic and the rest of the ingredients in a blender and purée until smooth.
Use as a sauce on pasta. Or for a gluten free meal top it on spaghetti squash noddles. You can also freeze it to use later. My kid love this pasta and don’t even know they’re eating vegetables.
I thought I’d start sharing some recipes now and than. Ones that my picky eaters will actually eat, that don’t take a lot of work to prepare and that are healthy.
So my first recipe is Red Lentil Soup. Lentils are so nutritious. They’re full of protein and iron and are inexpensive. They fill you up and are a daily staple in many countries. Red Lentils are great because they cook up quickly. They’re also called Red Split Lentils and they’re actually an orange colour. The apple gives this soup a wonderful tartness opening the flavour up. This soup is wonderful after a long day.
1 small white onion
1 cup dry red lentils
4 cups chicken broth (1 tetra pack is usually 4 cups)
1 cup water
Pour some olive oil in a stock pot and heat. Chop the onion and add to the oil and cook over medium heat until the onion is translucent.
Meanwhile peel and chop the apple. When the onion is cooked add the lentils and fry in the oil for a couple minutes. Add the soup broth, water chopped apple and bay leaf. Bring to a boil and then reduce to simmer. Cover and cook for 20-30 mins until the lentils are soft and mushy.
Allow to cool and blend in a blender until smooth. Return to pot and add a sprinkle of sea salt and dash of parsley.
You can add some grated carrot while cooking the onions if desired. Children are more likely to eat a puréed soup because it doesn’t have textures.