- ½ pound fresh fettuccine
- ¼ cup extra virgin olive oil
- 4 garlic cloves, sliced
- ½ teaspoon red pepper flakes
- 10 large scallops, cleaned
- ½ cup clam juice
- Juice and zest of one lemon
- ½ cup chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.
In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.
½ cup full fat ricotta cheese
1 garlic clove, minced
1/3 cup fresh parsley, chopped
¼ cup Parmigiano Reggiano cheese, grated
1 teaspoon salt
Mix all the ingredients in a small bowl and keep aside.
2 tablespoons olive oil
1 pack chicken sausages (I used roasted garlic ones from Trader Joes), sliced
1 large or 2 medium red pepper, cut into 1 inch squares
1 large yellow onion, cut into 1 inch squares
2 garlic cloves, minced
2 cups tomato sauce (jar, bottle or fresh)
½ cup fresh basil, chopped
Heat a medium saucepan with the olive oil. Add the sausage pieces and sauté on medium high heat and brown both sides, about 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and lower the heat to a simmer. Cover with lid and cook for 15 minutes. Take the lid off, add the peppers and 1 teaspoon salt. Cook on medium heat for 3 to 4 minutes, or till the peppers are soft, but not too soft and falling apart. Check for seasonings and garnish with basil.
4 ciabatta rolls, toasted with a drizzle of olive oil
Add some sausage and peppers into a toasted roll. Top with a dollop of ricotta cheese. Serve with oven fries.
2 tablespoons ghee or butter
1 teaspoon black cumin seeds
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped
Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.
I love making noodle and rice bowls and so I thought why couldn’t I make one with Indian ingredients.. that is how this bowl came about. If you want to leave it completely vegetarian and more vegan, eliminate the egg.
- 1 cup dried chickpeas, soaked for at least 2 to 3 hours
- 1 14 ounces can fire roasted tomatoes with chili
- 1 small onion
- 3 garlic cloves
- 1 inch fresh ginger
- 3 tablespoons butter
- 2 teaspoons cumin seeds
- 3 cloves
- 2 inch cinnamon stick
- 1 bay leaf
- 1 black tea bag
- 3 cups water
- 2 teaspoons garam masala
Transfer the tomatoes, onion, garlic and ginger to a blender. Blend well till everything is well combined and formed into a sauce. Keep aside. Heat a pressure cooker to a large saucepan with the butter. Add the cumin seeds, cloves, cinnamon stick and bay leaf. Saute for 30 seconds on medium heat. Add the drained chickpeas, tea bag, salt and water. Bring to a boil and follow directions for the pressure cooker and cook under pressure for 2 hours. If using a regular saucepan, cook for 2 to 3 hours or more depending on how long the chickpeas were soaked. Keep adding more water as needed. Once the chickpeas are soft and tender, bring to a boil and cook till a thick soup consistency if formed. Check for seasonings and garnish with garam masala.
Spinach Brown Rice with Mustard Seeds Fried Rice
- 1 cup brown rice, rinsed
- 2 tablespoons butter
- 1 teaspoon salt
- 3 cups water
Heat a medium saucepan with the butter. Add the rice and salt and sauté for a minute. Add the water and bring to a boil. Partially cover the saucepan with lid and cook on medium low heat till most of the water is cooked away, about 15 minutes. Cover with lid and lower the heat to low and cook for another 20 to 25 minutes or till the rice is cooked through. Fluff rice with fork and let cool.
- ¼ cup coconut oil
- 1 teaspoon cumin
- 1 teaspoon mustard seeds
- 4 to 5 curry leaves
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 2 pounds baby spinach, chopped
- 2 tablespoons soy sauce
Heat a wok like pan with the coconut oil. Add the cumin seeds, mustard seeds and curry leaves and cook for 30 seconds on medium heat. Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Add the spinach and let it wilt, add the cool rice and soy sauce. Cook on high heat for 3 to 4 minutes. Add salt if needed.
Tomato and Cucumber Relish
- ½ cup cherry tomatoes, chopped
- 1 cup cucumbers, chopped
- 1 teaspoon salt
- Juice of one lemon
Mix everything together and keep aside.
Assemble bowls with the spinach rice, channa masala and relish. Top with fried eggs if desired and garnish with some chili sauce.
3 to 4 links sausage of choice, casings off and crumbled
1 tablespoon olive oil
Heat a frying pan with the oil and add the crumbled sausage. Saute on medium heat for 4 to 5 minutes till the sausage is golden brown. Turn heat of and keep aside.
10 ounces Cremini mushrooms, sliced
1 tablespoons olive oil
Heat a frying pan with the oil and add the mushrooms and cook on high heat for 4 to 5 minutes. Add salt and continue cooking till mushrooms have wilted and golden brown. Keep aside.
½ cup fresh ricotta cheese
1 teaspoon salt
¼ cup grated Parmigiano Reggiano
1 garlic clove, grated
Mix all the ingredients and keep aside.
1½ – 2 cups grated mozzarella cheese
1 egg, beaten
2 balls of store bought or homemade pizza dough, each divided into 4 parts
2 cups tomato sauce, homemade or store bought
Preheat oven to 375 degrees F.
Roll each quarter into thin circles on a lightly floured surface. Place 1 tablespoon of ricotta mixture on one half of the circle and spread with knife. Add 1 tablespoon of sausage mixture and mushroom mixture. Top with couple tablespoons of cheese and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and create a slit in the middle with a knife for the hot air to escape. Place on a lined cookie sheet and bake for 15 to 20 minutes till golden brown. Serve with tomato sauce.
We love, love Korean cuisine- this one is a play on the Korean flavors…
4 tablespoons Gochujang
2 tablespoons soy sauce
2 tablespoons honey
3 garlic cloves, minced
2 tablespoons Mirin
1 teaspoon salt
Mix the ingredients in a small bowl and keep aside.
1 18 ounces firm tofu package, cut into 1 inch cubes
3 tablespoons corn starch
1 teaspoon salt
¼ cup peanut oil
Transfer the tofu into a medium bowl, add the corn starch and salt. Mix well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside. Save the peanut oil for stir frying the veggies.
1 medium onion, sliced
2 cups Cremini or any mushroom of choice, slices
1 large red bell pepper, sliced
4 cups Chinese broccoli, or bok choy or spinach
3 green onions, cut into 1 inch pieces
2 teaspoons black sesame seeds
Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.
I make these for my daughter for breakfast. The recipe makes a big batch, I freeze half and keep the other half in the fridge- great, healthy breakfast.
3 small or 2 large bananas, mashed
1 stick unsalted butter, melted
1 cup canned pumpkin puree
1 teaspoon vanilla extract
½ cup honey
½ cup turbinado sugar
2 ½ cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup dark chocolate, chopped
Preheat oven to 350 degrees F. Line 2 standard size muffin tins.
In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed bananas, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the muffin tins using a ¼ cup scoop. Bake for 20 to 25 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.