orzo pasta
sun-dried tomatoes
extra-virgin olive oil
lemon - juice and zest
Black olives - diced
fresh parsley - finely chopped
basil - finely chopped
crumbled feta cheese
salt
pepper
Cook Orzo according to package instructions. Chop Sun-dried tomatoes. Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, basil, and feta cheese together in a bowl. Add Salt and pepper.
Thursday, February 24, 2011
Sundried tomato and fresh spinach pasta
sun-dried tomatoes - chopped
Penne pasta - cooked until aldante
pine nuts - toasted
olive oil
red pepper flakes
garlic
fresh baby spinach
grated Parmesan cheese
Chicken broth
salt
pepper
Heat the olive oil in a skillet over medium heat, and add garlic and red pepper flakes. Mix in the spinach, and cook until almost wilted. Add some chicken broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. Add cooked pasta and toss. Add pine nuts and sprinkle Parmesan cheese. Serve hot.
Penne pasta - cooked until aldante
pine nuts - toasted
olive oil
red pepper flakes
garlic
fresh baby spinach
grated Parmesan cheese
Chicken broth
salt
pepper
Heat the olive oil in a skillet over medium heat, and add garlic and red pepper flakes. Mix in the spinach, and cook until almost wilted. Add some chicken broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. Add cooked pasta and toss. Add pine nuts and sprinkle Parmesan cheese. Serve hot.
Penne with Roasted eggplant and Feta
Penne pasta
Japanese eggplant
Feta cheese
roma (plum) tomatoes
Plum tomatoes
onion
Basil
parsley
Garlic
red pepper flakes
cayenne pepper
Dried Italian herb mix
pepper
salt
olive oil
crumbled feta cheese
grated Parmesan cheese
Cut Eggplant into about 3/4" cubes. Toss roma tomatoes and eggplant pieces with little olive oil, salt and pepper. Roast until tender in the oven.
Cook pasta according to package instructions and save little pasta water.
Heat oil in a pan. Add garlic and pepper flakes. Add finely chopped onion.Add chopped plum tomato and cook until soft. Add chopped Basil, chopped parsley, cayenne pepper, pepper,salt, Italian herbs and mix. Add the roasted veggies and mix well. Cook for a minute. Add pasta and toss well. Remove from heat and stir in Feta and sprinkle with Parmesan cheese. Serve hot.
Japanese eggplant
Feta cheese
roma (plum) tomatoes
Plum tomatoes
onion
Basil
parsley
Garlic
red pepper flakes
cayenne pepper
Dried Italian herb mix
pepper
salt
olive oil
crumbled feta cheese
grated Parmesan cheese
Cut Eggplant into about 3/4" cubes. Toss roma tomatoes and eggplant pieces with little olive oil, salt and pepper. Roast until tender in the oven.
Cook pasta according to package instructions and save little pasta water.
Heat oil in a pan. Add garlic and pepper flakes. Add finely chopped onion.Add chopped plum tomato and cook until soft. Add chopped Basil, chopped parsley, cayenne pepper, pepper,salt, Italian herbs and mix. Add the roasted veggies and mix well. Cook for a minute. Add pasta and toss well. Remove from heat and stir in Feta and sprinkle with Parmesan cheese. Serve hot.
Zucchini with Angel Hair Pasta
Angel Hair Pasta
Zucchini - Shredded (using the thick side of the box grater holding Zucchini on an angle to get longer strands)
Red Pepper flakes
Garlic
Olive oil
salt
pepper
Parmesan cheese
Parsley
Heat oil in a pan (on Medium). Add chopped garlic and red pepper flakes. Add Zucchini and cook for about 10minutes. Add Salt and Pepper and mix. Toss with hot cooked pasta. Sprinkle with chopped parsley and Parmesan cheese and serve hot.
Zucchini - Shredded (using the thick side of the box grater holding Zucchini on an angle to get longer strands)
Red Pepper flakes
Garlic
Olive oil
salt
pepper
Parmesan cheese
Parsley
Heat oil in a pan (on Medium). Add chopped garlic and red pepper flakes. Add Zucchini and cook for about 10minutes. Add Salt and Pepper and mix. Toss with hot cooked pasta. Sprinkle with chopped parsley and Parmesan cheese and serve hot.
Fresh Veggie Pasta
Pasta (any kind) - cooked using package instructions
Tomatoes - Chopped
Veggies: Use any veggies you have in the Fridge. I precook them before using in the recipe.
Asparagus (Steamed, boiled or Roasted until crisp-tender. Then cut into 1" pieces)
Broccoli florets(Steamed until bright green and crisp-tender)
Peas(thawed)
Mushrooms - chopped (sauteed in little oil until soft)
Artichoke Hearts (Thawed and sauteed in little oil)
Eggplant - Cut into 3/4 inch pieces. Toss with olive oil, salt and pepper. Roast in the oven until soft)
Zucchini - Cut into 3/4 inch pieces. Toss with olive oil, salt and pepper. Roast in the oven until soft)
Baby Spinach - sauteed in little olive oil.
Chicken Breast - cut into 1" pieces. (optional)
Black Olives - few (chopped)
Red Pepper Flakes
Light Alfredo sauce - 3 to 4tbsp
Parsley - chopped
basil - chopped
Garlic - Chopped
olive oil
salt
pepper
Cayenne pepper - 1/2tsp
Parmesan cheese
Italian dried herb mix
Heat some oil in a pan (Keep it on medium heat otherwise garlic will burn and give bitter taste). Add garlic and red pepper flakes. When garlic starts turning brown add the veggies and cook for a minute. Add Chopped tomato and cook for couple of minutes. Add Olives, Parsley, Italian dried herb mixture, cayenne pepper powder, salt, pepper and mix. Add the Alfredo sauce and mix. Add Parsley and Basil and mix well. Toss with the cooked pasta. Sprinkle Parmesan cheese and serve hot.
Optional:
Add cooked (Grilled/Baked/Sauteed) chicken breast that is cut into 1" pieces to pasta when you add veggies.
Tomatoes - Chopped
Veggies: Use any veggies you have in the Fridge. I precook them before using in the recipe.
Asparagus (Steamed, boiled or Roasted until crisp-tender. Then cut into 1" pieces)
Broccoli florets(Steamed until bright green and crisp-tender)
Peas(thawed)
Mushrooms - chopped (sauteed in little oil until soft)
Artichoke Hearts (Thawed and sauteed in little oil)
Eggplant - Cut into 3/4 inch pieces. Toss with olive oil, salt and pepper. Roast in the oven until soft)
Zucchini - Cut into 3/4 inch pieces. Toss with olive oil, salt and pepper. Roast in the oven until soft)
Baby Spinach - sauteed in little olive oil.
Chicken Breast - cut into 1" pieces. (optional)
Black Olives - few (chopped)
Red Pepper Flakes
Light Alfredo sauce - 3 to 4tbsp
Parsley - chopped
basil - chopped
Garlic - Chopped
olive oil
salt
pepper
Cayenne pepper - 1/2tsp
Parmesan cheese
Italian dried herb mix
Heat some oil in a pan (Keep it on medium heat otherwise garlic will burn and give bitter taste). Add garlic and red pepper flakes. When garlic starts turning brown add the veggies and cook for a minute. Add Chopped tomato and cook for couple of minutes. Add Olives, Parsley, Italian dried herb mixture, cayenne pepper powder, salt, pepper and mix. Add the Alfredo sauce and mix. Add Parsley and Basil and mix well. Toss with the cooked pasta. Sprinkle Parmesan cheese and serve hot.
Optional:
Add cooked (Grilled/Baked/Sauteed) chicken breast that is cut into 1" pieces to pasta when you add veggies.
Tuesday, February 1, 2011
Potato pickle
If you love potatoes and french fries and hot pickles. You will love this recipe. This is my grandma's recipe...it is very tasty and can be stored in the fridge for 2weeks.
Potatoes - sliced into thin 1" wide pieces
cumin seeds
mustard seeds
lemon juice
small garlic cloves (whole)
garam masala powder
coriander powder
curry leaves
chili powder
coconut powder
oil
salt
Deep fry the potato pieces until crisp and golden.
In a pan heat little oil. Add mustard seeds, cumin seeds and curry leaves. When they splutter add garlic cloves and fry until golden. Add coriander powder and garam masala powder. Turn off the stove and add potatoes. Mix well. Add coconut powder, salt and chili powder. Mix well again. Add lemon juice and mix. Keep it aside for few hours for the flavors to seep into the potatoes.
Serve as a side with Rice or Chapati.
Potatoes - sliced into thin 1" wide pieces
cumin seeds
mustard seeds
lemon juice
small garlic cloves (whole)
garam masala powder
coriander powder
curry leaves
chili powder
coconut powder
oil
salt
Deep fry the potato pieces until crisp and golden.
In a pan heat little oil. Add mustard seeds, cumin seeds and curry leaves. When they splutter add garlic cloves and fry until golden. Add coriander powder and garam masala powder. Turn off the stove and add potatoes. Mix well. Add coconut powder, salt and chili powder. Mix well again. Add lemon juice and mix. Keep it aside for few hours for the flavors to seep into the potatoes.
Serve as a side with Rice or Chapati.
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