How To Get Kids Eating Vegetables5 Veg PastaGennaro Contaldo

Hi, lovely people! Today I am going to show you how to make a fantastic Penne con Salsa with a sauce of vegetable. So simple, so good and is healthy as well. Children love to eat this penne, the way I make grown-up, they just say 'Wow! How good it is' First of all, you need half onion. Make sure it's lovely and firm onions.

Let's start to grate it. Be careful your fingers This job for you not for the kids Then, we have a celery. Just cut them a little bit, crack it Look at that. Then, you pull it Here, is all removed.

There it goes. Then you come to the courgette In with the carrots A pepper this orange. Look at that, there it goes again. Only half, just let in all the seeds as well inside.

Can you imagine, you know, children when they actually cook something there is pieces of carrot, 'Oh mummy, the carrot is too tough! Oh look I don't want the carrots' you know, 'no look at the onions, I can see the onions'. This is a good way to eat it. Now the children, they won't realise what is there but one thing they will know is the flavour, and the taste, and the goodness and then you will be so happy because you know that your children have been eating vegetable, but forget about the children for the moment also it's for you! Three tablespoons of extra virgin olive oil Grab them all, straight in And then, stir it. At the moment there is lots of moisture inside.

I need that moisture to evaporate. Then when evaporated I. Can taste the flavour of the vegetable when they're sealed and then when I put in tomato sauce you get a full grasp of flavour all together. So, you can see, almost gone, almost evaporated everything I can see just a little bit of carrot as well.

All lovely and mashed up That's good, fantastic, all the moist that's evaporated the flavouring has got so intense inside it. Two tins of chopped tomato, you stir it Look at that! This is so fantastic you can see all the bits and pieces of vegetable and for our basil, roughly chop. Put them inside. Now it start bubbling perfect time for season, with very little
salt You don't wanna overdo it.

When you actually stir it and you leave it for a second you can start to see the beautiful, creamy which has started to come out on top, and that is a good time now to turn it down and let it simmer for about 25 minutes, no more than that So the sauce is almost there, so I'm gonna throw some penne inside water. The water have to be extremely, boiling water. So you can actually use so many different varieties of pasta with this sauce it is good. Pasta goes straight in, use about 50 grams for children, 80 grams for adult.
Now I'm going to cook the pasta for about ten minutes When it's ready, I'm gonna put them all together and dish it out for you to enjoy, yes.

Now the pasta is cooked, and I need to get about half cup of pasta water because, maybe, I need some to add more fluid inside the sauce. So I'm gonna drain the pasta Right, put everything inside then add the half cup of pasta water because all the flavour is there You want to have cooked all this penne but also the penne's got a lovely flavour in, over the sauce inside. But also you get some little bit of sauce inside here. Now it's done Now, I'm going to serve two plate.

One for adult, and one for the children Give them about 50 grams, that is for child. And this is for adult A little grate of parmesan. Parmesan's the greatest invention the Italian tasting has done. Just drizzle on top This is the time now, if you wanna add any extra season for adult, you can do it.

For me, I use a little bit of chilli and, a little drizzle of olive oil, yes! Little basil And this is the perfect, penne with vegetable sauce Mmm, mmm, mmm! The flavour - it is unbelievable! I feel like, I'm in summer, I'm in a garden full of green, yellow, reds, all different vegetable. Me sitting down and smelling and the same time, eating. Incredible. If you want to see more of these fantastic family dish, don't forget go to jamieoliver.Com Goodbye all, I love you all, don't forget subscribe! It is free.

Let's enjoy good, healthy food, altogether Yes, yes, yes.

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How To Cook Spinach Pesto Pasta Cooking For Kids

Hi, I'm Fionna, author of 25 Foods Kids Hate
and How To Get Them Eating 24, and welcome back to my Videojug Cooking For Kids series. Ok, I think this recipe is foolproof. It's
my spinach pesto, or Popeye's Pesto. So, a great tip is, if your kids don't like a certain
vegetable, like spinach for example, think of foods and dishes that they do like, and
try and figure out ways of incorporating those vegetables into those dishes.

I can't think
of many kids who don't love pasta pesto. So, first of all I have got some fresh, baby
leaf spinach. All you need for this recipe, by the way, is a food processor, or a hand
held blender is just as good. Pack it in; and it does go right down, I promise.
It seems like a lot but actually it does, you know, blend right down.

Of course, as ever, for the full ingredients
and details and measurements, head to the description box. Basil. Smells divine. I love basil.

In it
goes. I've also got some parmesan cheese, in it goes.This really is just a case of putting
things into your food processor. I'm going to use about five tablespoons of
olive oil, maybe you can use a little bit more if you want to. Rapeseed oil is great, too.

Five generous
spoonfuls, tablespoonfuls, by the way. A bit of seasoning. Don't be afraid to season your
kids' food; you know, too much salt's a bad thing, but a little bit does help. So, two
big pinches, about a quarter of a teaspoon is what you're looking for, a tiny bit more.
And the juice of half a lime gives it some zing.

If your lime isn't that juice, sometimes it
just depends what you get, feel free to use the other half, which actually, I think I'm
going to do to do. See this technique? I'm squeezing the lime through my fingers to catch
any pips. And really, that's it. Lid goes on, and we
whiz it up.

Right. There you go! How easy is that? It's
like, blink and you'll miss it. That's how you make pesto, you just bung it all in and
you whiz it up. So I'm going to, safety first, turn it off, give it a quick
test.

So fresh, really delicious. Ok, and then literally, you just serve it
up. I've got some pasta right here that I. Have precooked, and that was the timey thing,
you know, that's the thing that takes all the time.

And you just take it off, and you spoon it
on. So there we have it, my spinach pesto. And
listen, if you like the recipes like this, then you can subscribe to our Videojug YouTube
channel, follow us on Twitter at VideojugFood, or find us on Facebook, because we love to
hear all of your comments and ideas of all of our recipes, and maybe some of yours, too.
But for now, I think that this is so much nicer and fresher than the standard jar of
pesto that you can buy in the shops, and to prove it, mmm! It's tea for hungry kids, or
lunch for a hungry mum. Enjoy! That's it from me.

Hope to see you next time
for another Videojug Cooking for Kids in our fantastic series..

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Healthy Pasta MEAL PREP on a Budget 8 MEALS for $26DAY 16

Hey, Buzybeez! Welcome back to day 16 of our 30 days
of healthy eating and living series. I am Dzung, and today I'm challenging myself to
cook with only these ingredients. I got these from the Target haul
and I spent $26 on them, and it should make six to eight meals. But here's the cool twist, I'm gonna make
two different dishes using these ingredients, so I'm excited to share it with you guys.

If you guys want to see more of these
budget/inventive types of videos, be sure to hit that subscribe button
and give me a thumbs up on the video so I know to make more, and we'll go ahead and get started. So I'm gonna be making two noodle dishes. First one will be a Korean-inspired one, and
the second will be an Italian-inspired one. For the Korean, I'm gonna be using this gochujang
sauce that I showed you on the haul video, and I'm gonna use those snap peas and kale salad.

This kale salad is awesome because it has carrots,
cabbage, and broccoli already in there, so I feel like I'm getting more than
just kale in the noodle dish. The main source of carbs, I guess, will
be these spaghetti right here. This spaghetti packet makes eight
servings, so I'm gonna go with that, and then for our protein, I'm gonna divide this
packet of chicken breast tenders in half. I'm gonna use half of it for our Korean
dish and half of it for the Italian one.

And of course, for the Italian, it's gonna be super simple. Chicken, some soppressata to add a little more oomph, and then just a really delicious marinara sauce. Simple. And then, if you wanted to, you can also
sneak some veggies using this kale, which I think I will do just to add some greens.

Alright guys. Let's go ahead and get
started with our Korean-inspired dish. So in a skillet, I already have it heated
on medium-high heat, and I'm gonna start by cooking the chicken. Here, I cut up the chicken tenders into cubes, and typically, I would marinate it with
some soy sauce, a little garlic, ginger, just to give it a little more flavor, but I'm challenging myself to just
stick with what I have.

Actually, harder than it sounds, you guys. But I'm gonna start by cooking this and
season it with a little salt and pepper. In my skillet, I'll drizzle a little bit of oil. Let it get hot, and then I'll add my chicken tenders.

I'll sprinkle a little bit of salt and pepper. I'll cook it for about five minutes until
it's completely cooked through. Next I'll add in my snow peas,
which I've already chopped up, and I'll just continue stir-frying it for
maybe two-three more minutes. Lots of veggies.

I love it! And now, I'll add a quarter cup of this
gochujang sauce right into the pan. So, this gochujang sauce is not like your typical red pepper gochujang that you find at the Korean market. It's already mixed with brown sugar, soy sauce, garlic. So it's already mixed for you.

It's a little sweet, so I'm gonna add just a hint of salt in there, and then I'll thin it out with another
quarter cup of water. Stir it up, let the sauce really mix together, so if you don't want to add noodles, you don't have to add the quarter cup of water. I just want it to thin it out so that it would coat the noodles. Now, I'm just gonna let the sauce come back to a boil, and then I'll add our already cooked
pasta, just half of it, and then, throw in the rest of our veggies.

Look at all the veggies and how colorful they are! All right, and that is it for this noodle dish. This whole skillet makes four servings,
so let's go ahead and serve it. Let's get some veggies and chicken in there. That looks good! All right now, let's try this gochujang noodle dish.

Chicken, veg. Oh, it smells so good. All right, I'm going in. Mmmmmm! Mmm! Spicy.

The spiciness hits you at the end, oh. So even though I didn't season or marinate the chicken, it has a lot of flavor. That's why I got chicken breast tenders because it tends to be a little more
forgiving when you don't marinate it. The sauce is spicy, but it also has that sweetness,
and then with the saltiness, the noodles are perfectly cooked and I really
appreciate the crunch from the veggies.

It is totally possible to eat a balanced meal on a budget, but we're not done yet guys. Let's make the rest of our noodles. I'm gonna make a soppressata
chicken, Italian-inspired pasta dish. So we're gonna start by cooking off the chicken same way.

I'll heat my skillet to a medium-high heat, add some olive oil, the rest of our chicken tenders, I'll season it with a little bit of salt and pepper, and cook it for about five minutes
or until it's cooked through. Once the chicken is done cooking,
I'm gonna add in my sopressata. I've cut them into small slices to make them
easier to grab when you eat the pasta. Give it a quick saut just for a minute.

The sopressata will add a layer of
depth into our whole pasta dish. It has like this saltiness that's already seasoned
and cured. It's gonna be perfect. It's like salami, but better.

I've had sopressata on Pisa before and it's amazing. Next, I will add our pasta sauce and
just let it come back to a boil. At this point, if you have basil or Parmesan cheese on hand, just go ahead and toss it in. It's nice and bubbly, so now, I'll add in our pasta.

Give it a mix. Tongs are really useful for this. Helps you from getting sauce and
noodles all over yourself. Just work slowly, until it's nice and incorporated.

Oh man, this smells so good! Alright, this is a carb heavy dish, so
I'm gonna add the rest of our kale. Gotta sneak some greens in. I'll just let the pasta heat through while I keep mixing. And that's it for our pasta dish.

Let's serve it! Get some chicken in there, and that's it! You guys, this dish also makes four servings Pretty large servings. I'd have to say. I'm actually really proud of the plating of this. It's picture-perfect that I wish I could
take it photo of it right now.

But we're gonna try it. Grab a piece of chicken. Noodles. That was delicious! Adding the soppressata in there
really makes it different because it just adds another layer of
complexity to our sauce.

Mmm. When I was in college, I used
to work at a pasta restaurant in the Bay Area that no longer exists, unfortunately. Pasta Pomodoro, if you guys have ever been there. And every day working there, I would try to come up with something creative just to mix it up because I got really sick of eating pasta every day, and when you have a friendly relationship with the chefs, they'll do anything you want.

Not like that. I meant cooking pasta for you, like putting ingredients that you want in there. And I would always mix things up, like
they have a Gemelli pasta, that was their signature dish that had
cream sauce, mushrooms, smoked chicken, regular chicken, and I would add like arugula to it, broccolis, some extra tomatoes, just to amp it up with a little more veggies, because literally all they had was mushrooms there
and with the cream-based dish, it got kind of heavy. But just kind of mixing and matching stuff was
what I love to do with my pasta.

And I hope these dishes inspires you
guys to do the same. So our $26 stretched pretty far. I was able to make eight servings or eight meals and that's a little over $3 per meal  I think like $3.25, But, you guys, I still have half a bag of snap peas and half of my soppressata leftover first snack later! So really, it's way less than $3.25 Per meal. It's like...

I don't know. $2 Something? I don't know. I've never been good at math, but I'm good at coming up with creative ideas to
make our cooking and food fun. This video would be great for students at a university, or if you're a young professional just on a budget and trying to think of a quick and
healthy way to cook for yourself.

Be sure to share this video with your friends, and again, let me know if you want to
see more of these types of videos, because I had a lot of fun filming it! Thank you so much for watching. Tomorrow, like I promised, it'll be bun
rieu, which is a Vietnamese soup dish. I can't wait to share it with you,
and I will see you soon. Bye!.

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Healthy One-Pot Dinner Recipes! Pizza Pasta, Taco Quinoa, + BONUS Recipe! - Mind Over Munch

Are you tired of pasta steam burning your
face? Too many dishes to wash after dinner? And your dinner STILL turns out soggy and
lame? OH NO! Try One-Pot Pastas! Hey munchies! Welcome to the channel if youre new, Im
Alyssia and I am SO excited to share three ONE-POT PASTAS with you today! Everyone wants
to save time on weeknight meals AND keep it healthy, so today were doing just that,
and Im sharing a vegan and vegetarian dish, and a dish with some optional meat, so theres
something for everyone. I also have a BONUS. One-Pot Pasta on my Facebook page today  more
on that at the end. Lets start with my One-Pot Veggie Spaghetti! Here are the ingredients
you will need.

In a large pot over high heat, saut your onions in a little olive oil.
Once translucent, add in your zucchini, mushrooms, frozen peas, spaghetti noodles, thyme, salt,
and water. Mix to combine and bring to a boil. The beauty of one-pot dishes is you literally
put it all in one pot and let it go  no draining is necessary, no extra dishes, one
and done! Cook uncovered for about 8-10 minutes until your pasta is cooked through and most
of the water has reduced. Now its time to stir in your parmesan and spinach, and mix well until your spinach has wilted.
Now theres nothing left to do but serve and devour! Yum! Remember that for these pasta
dishes you can use ANY pasta type you prefer, so it could be whole-wheat, gluten-free, quinoa,
corn whatever you like, and any shape will work, too.

Next, were going to make my
One-Pot Taco Quinoa! Here are the ingredients you will need. Add olive oil to a pot over
medium-high heat and add in your onions, garlic, and bell peppers. Saut until your onions
begin to turn translucent. Then were going to add salsa, corn, black beans, uncooked quinoa, cumin,
chili powder, salt and pep, and vegetable broth.

Mix to combine and bring to a boil.
Cover and reduce to a simmer until your quinoa is cooked through. This should take about
20 minutes. Once the water is completely absorbed its ready to go! Serve and enjoy! I like
to top mine with a little avocado, cilantro, and some lime juice! If you don't
need this to be vegan you could also add some shredded cheese on top or in the dish. So
easy! If you want more convenient and easy meals ideas, be sure to hit that subscribe button! Go ahead, hit it! I know you want to! Lastly, were going to make my personal favorite: PIZZA pasta! Thumbs up for pizza! Here are the ingredients you will need.

Once again, start by sauting your onions and garlic in a
little olive oil like so. Then, were going to add our tomato sauce, I chose diatlini
pasta but you could use any shape, canned tomatoes, parsley, garlic powder, dried basil,
dried oregano, salt and pep, and water. Mix to combine and bring to a boil. Cover, reduce
to a simmer, and allow to cook for about 12-14 minutes, until the pasta is cooked through.
Now its time to sprinkle in our parmesan cheese, mini turkey pepperonis, and shredded mozzarella! Mix to combine.

Remove from the heat, but
while its warm, I like to add some extra pepperoni and mozzarella to the top, cover,
and let it melt for just a minute or two to really make it like a PIZZA pasta. Now theres
nothing left to do but serve and enjoy! I topped mine off with a bit of fresh parsley.
This one actually tastes like pizza, it's crazy and such a fun weeknight dinner twist!
Let me know which of these is your favorite in the comments below! Now I ask you to head
over to my Facebook page, facebook.Com/mindovermunch to check out my Spinach Artichoke One-Pot
Pasta! So fun! All of these recipes are linked in the description and are hosted on mindovermunch.Com
where I hope youll also subscribe to my newsletter for monthly giveaways and loads
of recipes! Thanks for liking, sharing and subscribing!
I will see you next week, and remember, its all a matter of Mind Over Munch!.

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Gennaro Cooks Chilli Tomato Taglierini

Taglierini with a fresh tomato sauce wow,  you will love it watch me the way I'm doin' it this is fresh homemade taglierini if you want to see me making fresh taglierini with fresh dough jamieoliver.Com how many times you put tomato inside the fridge? WHY!? Tomato  they're growing in very hot weather and you put them inside the fridge but bubububbu!
Put them in a bowl and leave them in the inside the house in the kitchen is the best place Tomato
make sure they're nice and clean just cut them it any way you like it cherry tomato small or big any way you like it dont have to worry about it the way you do it if they're ripe look at the way you do it if you want to smells tomato then THIS is what the smell tomato UUUUHHH ... YESS. Look at the way I just chop them all up and I'm gonna use more... And yes and that is done and I gonna keep some of those and I'm gonna squash it in my hands yes because I want to get the oil out this is also how we use this to invigorate the flavor of the tomato oh God! Now you need the garlic here is about half a kilo of tomato 500 grams of  tomatoes fresh and ripe make sure you only cook with the nice and fresh, ripe tomato garlic one two because roughly is a large garlic which I slice in two and then I need not one I need all the ingredient ready to do it and there is one, and cut it, slice it look the way I'm slicing it roughly garlic is good for you good for your skin good for your stomach good for everything most of anything good for the vampire roughly chop that is good come on now you can go on top here chili! Those are very strong chili I use only two if you dont want a very very strong chili you remove the seeds inside good, is done the water is boiling olive oil goes in mind the olive oil YES the chili goes in Yes! Remember the story: sweat, not burned? I told you many times.

Sweat: when you're jogging Burn when you sit under the sun Now, it started to get a nice color put straight the tomatoes inside Yes! All right! Basil, just a bangle of basil simple simple... Stare at my little bits! Come here, come here!
Come have a look! Look at that! The tomato is almost disolved season it a little bit and now now you go straight! Come near me! To the pasta! Boiling water.... This is without any salt right look at that water ! Garlic... The chillies the basil three ingredients = maximum flavor! Let it reduce a little bit...

(Later)...Is almost reduced because you see some are big, some are small do you remember the stalk of tomato?... Is oilly and press it, just put it inside! Oh, my, my! Beautiful, small pasta... Remove the lid season the water get the pasta in come have a look! I don't  want to steam up the
lens. Look! It stands all still in here.

Stir them a little bit cover let it come up to a boil is one... And one-two ok? Now... A little extra bit of olive oil good, it's done! Ready now, to put the pasta inside come on! Yes.... Anymore? "You've done your job"
(talking to the tomato stalk) I can remove it.

Yes. The pasta's ready I'll put all this lovely tomato right on it. A drizzle of olive oil grate it of nice parmezan cheese a few sweet leaves of basil this is taglierini with a
fresh tomato garlic, chili and basil; if you want to
see me do more of these fantastic dishes you go down Jamie Oliver food Tube channel.

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Fresh Prawn LinguineJamie & Gennaro

He is seasoning it by throwing it. Hello lovely people. Okay so we were going to do the best selling prawn linguini dish with beautiful langoustines from Jamie's Italian, right. It's our number one selling dish but we can't because the sauce actually takes too long.

Too much love, too much care, too much tension. If you want it coming to the restaurant but we're going to give you something really quick that's kind of on the same sort of vibe. We're going to cook some freshly made linguine from Jamie's Italian but you could use dry, no problem. And I'm going to do some garlic, some chili.

We've got our langoustines here and our prawns, beautiful prawns. You ready? Off we go. 3 Minutes, that's what we're going to do. He's putting olive oil in there.

Gennaro's got some dried chili to get that lovely flavor going and finally slice some garlic. We're going to use parsley and some basil absolutely delicious. A little shake of white wine and we will be laughing. This is one of those lovely energetic pasta that you can do super, super quick.

You've got chili's, you got the garlic, you got the olive oil. Let it start roasting. If you come over here these are langoustines which are beautiful. Go straight through and then straight through the half like that and then what you've got is the flavor in there.

Now once you get in there we can take that little vein out and we can take this little sort of sack out here, which we can remove. Everything else is completely edible. Just a little bit of olive oil. Some prawns and we're going to get that back in the oven.

So that is [tomatoes] the base right. I've got the traditional cherries here but as it starts to fry up, we can you know just throw it around. This is half cook now and then we can go in with the tomatoes. Just like that.

So very fresh, the seafood will be perfectly cooked and the tomatoes will just been loosened up and softened, so back in the oven we go. Want me to slice up some parsley? [Yes] I've finely sliced the stalks and I'll roughly chop the leaves. Like that, the stalks don't throw them away they're really, really good just finely slice them and then what we can do is add just a little bit of white wine not much at all. Just a tiny little drizzle, goes in to loosen up the flavors, the oil, the juice coming out the tomatoes.

I put the stalks in as well. He's seasoning it by throwing it. Oh look at that. So we've got some boiling water here and of course if you're using linguine from home follow the pack instruction.

So we'll just put a little lid on get that boiling. It's only going to take one minute to cook. Look at that. This is a dream.

It's ready. You're going to see him take the linguine and the water is going to drip into here and at the same time I'm going to add a little bit more extra virgin olive oil culprit. And the oil and the hot water and the juices from the tomato and the langoustine and the prawns. It's all going to come together to make this silky light beautiful sauce.

This one. This is so good. Come on. You can do it.

Yes, yes, yes absolutely. Here, just a little bit. There you go. That's what we're talking about.

A quick prawn linguini. If you want to have the one that involves the sauce that we spend hours on, then come it's James Italian because that's quite a lot of work but this is a quickie. Delicious. Very good.

Delicious. You get the sweetness from the tomatoes but also you get the flavor really quickly from the shell of the langoustine that you can pull out the meat that's so sweet. Oh my god. Mmm thank you for making my dinner tonight.

Prawn and langoustine linguini with a little white wine, tomatoes, herbs and a lot of love. Ciao. You.

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Exotic Seafood DishesHow to Cook Octopus & Scallops for Octopus Seafood Pasta

I'm going to chop some garlic, probably three
cloves. That's the fast way to peel the garlic, press on it. I'm going to put some shallots,
about one tablespoon. In the shallots and same thing with the garlic.

I'm going to drop
some scallops in there, see smoking. Same thing with shrimp, octopus and muscles. Put
on the low heat with some salt and pepper, that's about it. Put some seasoned salt, it
has already salt, pepper, all the good flavors in there.

I'm going to put some pepper and
lemon
and some rosemary, time and sage and that's it. You mix it. After five minutes I'm going
to add some white wine and I'm going to add four teaspoons of butter to have that good
creamy type of sauce and let it simmer for about ten to eleven minutes and it's going
to be cooked..

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