What to do with Leftover Noodles?

We eat a LOT of pasta.  At least 2 times per week - sometimes up to 4 times in one week!  And we never seem to be able to correctly measure how much dried pasta will make the right amount of cooked pasta.  We're all a little paranoid that we won't cook enough, so we over-compensate and cook too much.  Every time.  gah.

I do NOT like throwing food out.  It is food.  It costs money.  Many many many people do NOT have the luxury of throwing food out and I refuse to waste that luxury or treat it as anything less than a luxury.  Because it is a luxury.  Part of being grateful is consciously using and enjoying what we have been given.

I do NOT like microwaved second day pasta.  It's just not good.

My solution?

Second Day Noodle Soup (aka Minestrone).
It is very simple if you have even the most basic of soup making skills.
Start with the start of all soups - the holy trinity of onion, garlic and celery - sauteed in a little olive oil. 
Add a can of tomatoes with juice and your leftover spaghetti sauce. 
Add some veggie/chicken stock if it needs it (or even just water). 
Add a can of kidney beans (rinsed of course!). 
Add some carrots and whatever other veggies you have sitting in the fridge asking to be used up (peppers, mushrooms, peas, spinach...). 
Throw in a bay leaf, some oregano and some basil.  Simmer till the veggies are tender. 
Add the leftover noodles and simmer till they are warmed. 
Serve with Parmesan cheese and crusty bread and YUM - there is Second Day Noodle Soup.

Even the littlest of little people will eat this one up.  It has noodles in it right, so it must be good!

Hummus

Hummus has become a favorite lunch around here.  I've added a few variations in order to sneak a few more veggies into the kids.

We made spinach hummus last week.  It turns a wonderful green color ("monstor slime dip").  The kids gobbled it and didn't have a clue there was spinach (a hated veggie!) hiding in there.  Garlic flavor does cover over most everything.

This week, we tried roasted beet hummus.  Same concept, different veggie.  Make your regular hummus recipe but add some roasted beets (or spinach or pumpkin etc.).  This was our "Pretty Princess Pink Dip" and again the kids gobbled it up.  This is the only way I've ever found to get them to eat beets.

Raw Almond Milk and Almond Granola

Lately I've been making my own almond milk.  It is super easy and much more affordable and healthy than the preservative-laden store bought type.  There are many variations but this is the way that works for me.

Raw Almond Milk.

1.  Soak 1 cup of almonds overnight in water.  In the morning, drain and rinse the almonds.  This does something with the enzymes to make them more digestible.

2.  Warm 5 cups of water (NOT boiling).  Add 3 cups to the almonds and grind up in a blender or use an immersion blender (that's all I have) for2-3 minutes.  Strain the almond water with a fine strainer.

3.  Add the remaining 2 cups of warm water to the almond pulp and repeat above step.  There is your fresh 5 cups of almond milk. 

You can add a splash of vanilla if you like.  Or, if you like it sweeter, add some dates to the grinding up process.

I keep mine covered in the fridge for up to 5 days and drink it warm on granola.  Homemade almond granola.  Because I know the next question is "what do I do with all that almond pulp?"  I've experimented.  I put it into muffins - not so successful.  I've used it as a facial and body scrub - MESSY.  My solution - homemade almond granola.

Granola

Base Ingredients:
2 c. quick cooking oatmeal
leftover almond pulp (from almond milk) - make sure it is as dry as possible
ground flaxseed
1/3 c. oil - I use canola.  Coconut oil would be good if I could afford it.
1/3 c. honey
some kind of nut
some kind of seed

Creative Ingredients:
This is where it gets fun.  You can personalize it however you want.
I always add coconut
Wheat Germ would be good

Mix the above all together.  Spread evenly on a pan and cook at 300 until you feel it is the right consistency.  I like crunchy granola and the almond pulp is somewhat wet so I find my granola needs to cook for approx. 40-50 minutes to get to the right consistency for me. 

After the granola is cooked mixed in whatever dried fruit you have on hand.  Ours usually has some combination of raisins, dates, cranberries and whatever else I have on hand - mango, apricot, apples, papaya, pineapple etc.

Store in a container for about a week.  Enjoy with fresh almond milk slightly warmed up.

Spinach Hummus

I found a way to get Adrianna to eat spinach!!  Hide it in hummus.  It makes the hummus green but you can't even taste the spinach.  She gobbled it up.  Nate - not so much.

Recipe

1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced
2 cups fresh spinach, packed
1/4 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 lemons, juiced
salt and pepper

In a food processor add chickpeas, garlic and spinach. Pulse until combined, about 20 seconds. Turn off processor and scrape down the sides. Whisk together tahini, water, olive oil and lemon juice as well as salt and pepper. Turn food processor on and stream in liquid slowly. Once all liquid is added stop the food processor and scrape down the sides again. Taste and adjust for seasoning and pulse until fully combined.

Awesome.

Making Coconut Macaroons with Nannie

My mom fell into the habit of bringing cookies for the kids each time she visits.  Now, she is greeted at the door with shouts of "Nannie Cookies! Nannie Cookies".  This time however, Nannie decided to bring the ingredients and make the Nannie cookies here.  Kitchen helpers thought that was a fine idea.

Measure 3 cups of coconut



Add 1 can of sweetened condensed milk



Get every drip!



Stir.



Taste test!

 Coconut Macaroons

Ingredients:

• 3 cups shredded coconut
• 1 cup sweetened condensed milk
• 1/8 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Preparation:

Generously grease baking sheets. Combine all ingredients; stir until well blended. Drop by teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even thickness. Bake at 350° for 15 minutes, or until macaroons are golden brown. Cool 5 minutes; remove from baking sheet.

If Life Gives you Mushy Bananas, Make MUFFINS (and add some chocolate!)

We always seem to have very ripe bananas sitting around.  We always buy bananas but none of us love them so they sit until they are brown and then I make muffins.

I've found this to be the simplest and tastiest recipe for yummy banana muffins.  I always add chocolate chips (kids call them chocolate muffins).

Banana Muffins (makes 12 muffins)
3 or 4 Large bananas, mashed
1/2 cup white sugar
1 slightly beaten egg
1/3 cup melted margarine or butter (I use a mixture of melted butter and applesauce to equal 1/3 cup)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Mix the mashed banana, sugar, egg and butter/applesauce together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes.




Best little helper EVER!



ready yet?



Worth the wait!


ps.  Check out the rest of her blog Cat Can Cook - I plan to try out the eggnog cookies and cranberry muffins in the next few weeks.