feel food club

weekend

Super Simple Roasted Sage Pumpkin Tagliatelle Aglio e Oglio

by Kommentar verfassen

To be fair, this name sounds way more complicated than this dish actually is!! It seems fancy, however, it is super easy to make! You have got that soft and warm roasted pumpkin, spiced with sage, the al dente cooked pasta tossed in some olive oil flavored with garlic and then that parmesan cheese on top for some cheesy contrast! All in all: pure comfort heaven! My friend’s mom would make that day in day out during fall and we‘d go to her house and have it in every lunch break. Seriously, it was SO good and we literally could never wait to get there. So, there was no way around making a recipe of this!

What is Aglio e Oglio?

Very good question. Aglio e Oglio is Italian and literally translated means garlic and oil. In Italy Spaghetti Aglio e Oglio is a very typical dish since it is easy to make (you only need pasta, oil, garlic and chili) and is super affordable. If you have never tried it, it may seem a bit boring but when prepared with some good olive and al dente pasta it tastes amazing!! Sometimes the simplest things are the best.

What is special about this dish?

However, we are leveling it up a bit and are creating a fall version of this Italian classic. We are skipping the chili and instead are adding roasted pumpkin to the pasta. The pumpkin is spiced with a little sage and then baked in the oven before it is being added to the pasta since it takes longer to cook than the rest. Also, instead of spaghetti, tagliatelle are used in here. The flat and wider shape of them just works better with the roasted pumpkin! These little changes transform the classic into a seasonal, cozy, delicious meal!

Which pumpkin should be used?

In this dish I prefer to use butternut squash. This is the pear-shaped light orange pumpkin. Contrary to hokkaido squash it has a lighter and buttery taste to it and a little sweet note that is enhanced when baked. In my opinion these flavors work in great harmony with the pasta and give a nice contrast to the sage! However, if you have another pumpkin favorite, feel free to use that!

Is this dish healthy?

First of all, this meal is very healthy for the soul. This cozy, warm, carby goodness is pure comfort food!! Besides, it definitely can be said that it contains a lot of nutritional value. The pumpkin, for example, is a great source of Vitamin A, C and E as well as fibre and iron, which benefits your immune system (great for the cold months ahead) and your digestive system!

What is more, the oil for example is an amazing source of unsaturated, healthy fat. These fats are essential for your brain and many other aspects in your body. The pasta makes a great source of carbohydrates, making sure you stay energized and also comes with a decent amount of protein. If you want to make it even healthier, you could substitute it for wholegrain pasta, although I need to say that the flavor definitely is better with “regular” pasta.

Ready in 25 minutes (max)!

Not only does this dish take very little time to make, but it also is super easy!

To make it, start by removing the peel and seeds from the pumpkin. After, it needs to be chopped into about 1cm sized cubes (makes it easier to toss with the pasta and allows for a reduced cooking time) before being tossed with a little olive oil, salt and finely minced sage. The mix then is baked at 220°C for 15-20 minutes until the pumpkin is nice and golden brown and soft.

In the meantime the pasta can be cooked according to package instructions, the garlic can already be finely sliced and the parmesan can be grated. Just before pumpkin and pasta are done, a little olive oil can be heated up in a pan and the garlic and sage can be fried in there for a minute before taking it off the heat. Now the cooked pasta, pumpkin cubes and parmesan can be added and everything can be tossed. And that already is it! Pretty simple right?

Meal-prep-options:

Pre-making and storing the entire dish, I would not recommend. Reheated pasta just does not taste as good! Instead, you can premake (essentially preroast) the pumpkin and store this, since the pumpkin is what is time consuming. Whenever you then want to make this dish, you solely need to cook the pasta and start from there. This already saved you a bunch of time!

All in all I hope that you will love this dish as much as we do and that you will have lots and lots of cozy fall evenings!!

Print

Super Simple Roasted Sage Pumpkin Tagliatelle Aglio e Oglio

This seasonal twist on the Italian all-time classic takes fall comfort food next level! Roasted sage-pumpkin along with some cheesy, garlicy pasta equals heaven! Plus, it is super easy to make and ready in 25 minutes!

Course dinner, lunch, Main Course, pasta
Cuisine Italian
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 4 servings

What you will need

  • 500 g tagliatelle
  • 600 g butternut squash
  • 1 tbsp chopped parsley + 6-8 extra leaves
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 6-8 tbsp olive oil
  • 50 g finely grated parmesan cheese
  • 2 cloves of garlic

How to

  1. Start by preheating the oven to 220°C. Remove the peel and seeds of the pumpkin and then chop it into about 1cm sized cubes. Toss with nutmeg, salt, sage and about 2 tbsp of the olive oil before placing it on a baking tray and baking it for 15-20 minutes until golden brown and soft.

  2. In the meantime finely slice the garlic and prepare the pasta according to package instructions. Once the pasta is done cooking, drain it and take the pumpkin put of the oven. Only then heat up the oil and fry the garlic and sage leaves in it for about a minute before taking it off the heat and mixing it with the pumpkin cubes, grated parmesan and pasta.

  3. Serve with fresh sage, more parmesan and a drizzle of olive oil and enjoy!

Enjoy,
Katie

Super Comforting Oven Baked Stuffed Cannelloni with Pumpkin Sage Ricotta

by Kommentar verfassen

Holy moly, this is a long name! But this dish deserves this. Really. I know that I say this for pretty much every fall recipe, but this is fall comfort food at its finest. Pasta (heaven itself) stuffed with creamy ricotta and pumpkin with sage, all added into a dish, tossed in a creamy pumpkin sauce and baked in the oven with some feta. If your mouth is not watering by now then I don´t know what makes it do so.

What is special about this dish?

The combination of flavors. Usually you would only get stuffed cannelloni with a tomato sauce or a Bolognese sauce and stuffed with ricotta and spinach. But not this recipe. Instead of the normal filling we are making a fall filling! Roasted pumpkin that is flavored with sage in a creamy ricotta mixture. The pasta also is not tossed in tomato sauce but a creamy pumpkin sauce and topped with feta rather than mozzarella! A few twists that make a nice and fun change.

Is this dish healthy?

Yes-ish. Well, the main ingredient is pasta. Pasta is a great source of carbohydrates and also protein. It has always had the reputation of being unhealthy, but this is not true at all. Pasta gives you a lot of energy (and a lot of happiness too) but it is not super high in other nutrients. If you want a meal that is more nutrient dense, you could long for wholegrain pasta, which is a healthier option with more fiber and nutrients!

Then we have ricotta, which is sort of a cream cheese but Italian stye (anything Italian style is good!). It is lower in calories than cream cheese and has about half of the fat of it and more protein! Plus, it tastes super good. Besides this we also have eggs, which are a great source of vitamin B12, and protein and not to forget about the star of the show: the pumpkin!

 

Pumpkin is the food of the month of November, so you can actually read a bunch about it in my Nomvember top 5 blog post! It is not only a very tasty, and the most popular fall vegetable but it also Is low in calories and high in nutrients! A great addition to any meal!

How to make it:

I am going to be honest; this dish is a bit of work and takes some time (which we now have in quarantine). The filling of each and every cannelloni requires some patience, but it is a very fun cooking activity as a family or friends! 

In terms of difficulty, this is not very challenging to make! You need to start with roasting the pumpkin with the sage and oil in the oven! In the meantime, you can boil the pasta. While this is boiling you can make the ricotta filling by mixing ricotta, Greek yoghurt, milk, vegetable broth and pumpkin. Fold in the rest of the pumpkin into the mixture.

Now you need patience. Fill every shell with the mixture and lay out in a baking dish. Pour over the sauce and crumble the feta! Now it just needs to be baked and then enjoyed with lots of enjoyment! 

I hope that you will genuinely enjoy this super comforting yet healthyish recipe and that it will become one of your fall staples! 

Print

Oven Baked Stuffed Cannelloni with Sage Pumpkin Ricotta

Comforting, healthish, delicious. An amazing fall twist on the classic packed with flavor! Enjoy!

Course dinner, Main Course
Total Time 1 Stunde
Servings 6 servings
Calories 449 kcal

What you will need

  • 1 hokkaido pumpkin (about 800g)
  • 1 tbsp olive oil
  • 2 tbsp fresh sage
  • 500 g cannelloni
  • 300 g greek yoghurt
  • 300 g ricotta
  • 300 ml vegetable broth
  • 100 ml milk
  • 1 egg
  • 1 tsp nutmeg
  • 1/2 tsp cardamon
  • 150 g feta cheese

How to

  1. Preheat the oven to 180°C. Peel the pumpkin and cut into about 1cm sized cubes. Finely chop up the sage. Mix the pumpkin with the sage and olive oil and lay out on a baking tray. Bake for 20-25 minutes until the pumpkin is soft.

  2. In the meantime boil the pasta according to package instructions but undercook them by 2 minutes.

    In the meantime combine he greek yoghurt, ricotta cheese, egg, nutmeg, cardamon, salt and pepper until creamy. Fold in 2/3 of the roasted pumpkin.

  3. When the pumpkin is done baking, add 1/3 of it to a food processor along with the vegetable broth, milk, and about 1/4 of the ricotta mixture. Blend everything up until creamy.

    Take one piece of pasta at a time and fill with abotu 1 tablespoon of the ricotta mixture. Lay into a baking tray and repeat until all pasta and all of the mixture is used up. If there is some more of the ricotta mixture left, just blend it into the sauce again.

  4. Once all the pasta is filled, pour the pumpkin sauce on top and crumble the feta. Bake at 220°C for another 5-7 minutes! Serve and enjoy!


Happy cooking, 
Enjoy, 
Katie // Une Petite Cuisinière

Quinoa Breakfast Bowls with Herbed Tahini and Perfect Poached Egg

by Kommentar verfassen

If you know me, you know I L-O-V-E brunch! Like a lot! I have got brunch guide and brunch recipes to celebrate this part of the day! And to add to this collection I had to include a bowl! This combination of fluffy quinoa, yammy eggs and that delicious creamy tahini sauce is absolutely amazing!!! 

Whoever says breakfast is not the best meal of the day must be from another planet. It truly is the best! It is the thing you start your day with, the first thing you put into your body. It sets the tone for the day and it is soso delicious! 

What is special about this dish? 

A bowl for breakfast. With greens and quinoa? I do not think that this is the average breakfast. It is a combination of 2 amazing things: breakfast + bowls. So it can only be good! So I think this whole dish is special. But also the Tahini Sauce is kind of pretty amazing! 

How to make it:

It actually is not very hard to be honest! Cooking quinoa is not difficult at all! It is like cooking rice actually. So taking 1 prt quinoa, 2 parts water and some salt, bringing it to a boil, reducing it to a simmer and letting it simmer until soft and the water is soaked up! Preparing the veggies is not complicated either. I prefer to sauté the chili garlic greens and baking tomatoes and mushrooms because The greens shrink down and soften best when made in a pan and the tomatoes get most flavor when prepared in the oven. For the sauce we only need to blend up all of the ingredients and that’s it! 

I know that most people will be afraid of poaching eggs. And yes, it is a little tricky at first, but it won’t take long and you know how to do it! To start, bring a large but rather flat pot with water to a boil. Once it started boiling, turn down the heat so it only simmers slightly. Then we add a generous splash of vinegar to the water. Crack each egg into a small bowl, but be careful so the yolk does not break apart. Once the water simmers, we take a wooden spoon and create a swirl in the water. It will keep that swirl for a while itself (without having to do it with the wooden spoon anymore) and that is when we gently and carefully slide the egg in. Then we let it sit for a bit before repeating it with the next one! I know that this may sound a little overwhelming at first but when following it step by step it will work out!

Is this healthy?

It is not only yummy but it is healthy too! Quinoa is super nutritious and high in protein and carbs! The eggs also contain lots of protein. The veggies help you to get your vitamins in and the green Tahini sauce adds some unsaturated fats and more vitamins to keep you full! It is a very balanced meal all in all and super delicious! 

I really like to have this as a weekend brunch, a meal prep breakfast or even lunch! You can truly have this at any time of the day and you will enjoy it! The flavors work in such great harmony together and it all just is an explosion of flavors in your mouth! 

I hope that you will enjoy this and that this will be a fun twist to your regular breakfast game!

Print

Quinoa Breakfast Bowls with Herbed Tahini and Perfect Poached Egg

Delicious. Easy. Healthy. And so so good. Perfect for brunch, breakfast, lunch, dinner or anything inbetween.

Course bowl, Breakfast, brunch, Main Course
Cuisine oriental
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 bowls
Calories 583 kcal

What you will need

  • 150 g Quinoa
  • 4 eggs
  • 4 handful spinach (you can also use something like kale for example)
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 1 chili
  • 100 g cherry tomatoes
  • 100 g mushrooms
  • 2 tsp honey

For the green Tahini Sauce

  • 2 tbsp Tahini
  • 2 tbsp plant based yoghurt
  • 1 tbsp chopped Parsley
  • 1 tbsp chopped basil
  • 1/2 lemon juiced
  • 1 tsp chopped mint

How to

  1. Preheat the oven to 180°C. Add the tomatoes and halfed mushrooms to a baking tray. drizzle with the honey, some olive oil and sea salt. Bake in the oven for 10 minutes.

  2. In the meantime add the quinoa to a pot along with 300ml water and a pinch of salt. Bring to a boil, reduce the heat and let simmer for about 10-15 minutes until the liquid is soaked up and the quinoa is fluffy.

  3. In a pan heat up the olive oil. finely slice the garlic clove. Cut the chili in half and remove the seeds. Slice the rest into thin slices too. Once the oil is hot, add the garlic and chili and fry for 1 minute. Add the greens (that have been chopped into bite sized pieces before) and let cook on medium high heat for 5-8 minutes.

  4. For the poached egg bring a large, flat pot with water to a boil then reduce the heat so a slight simmers. Add a generous splash of vinegar. Crack each egg into a small bowl, but be careful not to break the yolk. Take a wooden spoon and create a swirl in the water and carefully slide the egg in. Then we let it sit for a bit before repeating it with the next one! Let each one in the water for about 3-4 minutes, then take out and let the excess water drip off on some kitchen paper.

  5. Blend all the ingredients for the Tahini sauce in a blender.

  6. To assemble the bowls add the quinoa, greens and veggies to each one. Top with the eggs and finish off with the green sauce. Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière 

Wild Garlic Risotto

by Kommentar verfassen

Food tastes different when you have a relation to it. Like in this recipe. We went for a Sunday walk and my mom and I picked the wild garlic ourselves and cooked it into this delicious risotto for lunch. It makes you worship the ingredients, taste and work you put in it even more, which is so beautiful.

But I know we do not alway have the time or opportunity to go and pick the ingredients ourselves in the park or the woods, so it definitely is fine if you buy it at a fresh farmers market or even at the super market. But it will not totally taste the same as if you picked it yourself.

Risotto is such a must and a weekend meal in our house! We love to make it various ways. With peas, with mushrooms, with saffron, honestly options are endless. But it is spring, and right now almost everywhere in Austria you can find wild garlic and smell it from several meters apart. So we decided to take a walk and pick some ourselves and take it home.

Risotto actually is way less complicated than it might seem at first sight. It just is a lot of stirring, stirring, and stirring. No joke, it is an arm workout. So if you are currently in quarantine and wanting to work out and cook something good, here you have the perfect combination! The stirring makes it possible for the rice to absorb the liquid slowly and in depth to create a more intense flavour and a super creamy texture. You should not add all of the broth at one time because then the rice will become soggy and not creamy, which we do not want.

Also, the ingredients are pretty simple and you most likely have them all at home. It starts with the base: rice. For risotto, there is special type of rice, which is originally used in Italy. You can find it in any supermarket. The other main contents of this dish are broth and cheese. For the broth you can either use vegetable broth or chicken broth. Vegetable for the vegetarian version, chicken if you want more flavour.

After the cooking process is done, in other words the rice has finished cooking, we take it off the heat to stir in the remains ingredients. These are a mix of butter, grated parmesan cheese, cream cheese and of course the chopped wild garlic. The butter adds a lot of flavour and the cheeses melt into the rice giving it the typical risotto texture.

You can either serve it as it is because it is the perfect dish like that. If you want to serve it as a side with some grilled prawns or roasted beef that works perfectly fine too! Just grate some fresh parmesan on top and serve it with some wild garlic leaves.

This is such a comforting and family friendly meal. Perfect weekend lunch or dinner, super versatile and incredibly good. I hope you all like it and will enjoy cooking and eating it!

Love, Katie // One Petite Cuisinière

Print

Wild Garlic Risotto

Family friendly, spring viby, super creamy and delicious risotto. Weekend meal plans are saved. With fresh wild garlic and creamy rice this is incredibly delicious.

Course bowl, dinner, lunch, Main Course
Cuisine Italian
Prep Time 5 Minuten
Cook Time 20 Minuten
Total Time 25 Minuten
Servings 4 servings
Calories 509 kcal

What you will need

That is what you need:

  • 1,5 l vegetable broth
  • 320 g Risotto rice
  • 1 tbsp olive oil
  • 1 white onion
  • 50 g wild garlic
  • 25 g butter
  • 45 g cream cheese
  • 80 g parmesan cheese

How to

This is how it works:

  1. Finely dice the onion. Heat up the oil and satuée the onion in it until it is glassy. Add the rice and gently stir through until everything is combined and slightly covered with the oil. Take one large ladle of the vegetable broth and add it to the rice. Reduce the heat to medium high and stir the vegetable broth through until everything has cooked into the rice, then add the next laddle.

  2. Repeat until the rice is cooked through, for about 15-20 minutes.

  3. In the meantime grate the parmesan, measure out the other ingredients and chop the wild garlic.

  4. Once the rice is done cooking, take it off the heat and stir the cheeses, the butter and the wild garlic in.

  5. Once everything is well combined, plate it in four bowls, garnish with some extra parmesan cheese and wild garlic.

    Serve and enjoy!