Hidden Veggies Pasta Sauce

There are so many great hidden veggie pasta sauce recipes out there but I wish I had time to go through each to try them one by one. I tried a couple but those failed the test. Neither my darling daughter approved of them nor did the house adults. Moreover, as a parent am a big advocate of feeding the kid what everyone eats at home. It is not only too much work to prepare separate meals but also, for me, it takes away that feeling of dining together. I felt most hidden veggie pasta sauce recipes are intended only for kids. And I wanted to have one which we all can savor. Not to forget the store bought ones are loaded with sodium and many more other ingredients that you just do not need in your food. This recipe does take 50-60 mins to prepare a whole jar of pasta sauce but it is so worth it. Once the sauce is prepared, seal it in an airtight container. Stores well in the refrigerator for 3-5 days and freezes well for 3 months. 

Recipe
2 stalks celery, grated
2 carrots, grated
1 red pepper, grated 
1 green pepper, grated 
1 onion, grated
1 zucchini, grated
2-3 cloves of garlic, grated
1 tsp oregano
1 tsp parsley
1 tsp paprika
1 tsp sugar
1 Tbsp olive oil
salt to taste
2 cans of whole peeled tomatoes, no salt added

• In a large saucepan, heat oil and add all the grated veggies. Add a pinch of salt to let absorb excess moisture and cook uncovered for 8-10 min on medium. Keep stirring to avoid veggies from getting burnt.
• Add the canned whole peeled tomatoes and squish using a masher. Cover and let cook for 25 mins.
• Turn off the burner, add all spices, mix well and cover again. Let it sit to cool down at room temperature.
• Using a hand blender, lightly blend the cooked sauce. I like mine not too smooth. 

The goodness of all veggies you want to add in your family's diet is ready to be packed in a jar. Or even better, serve fresh over cooked pasta. This sauce was better tasting than any store bought pasta sauce. I can bet on it!

And here is my little one's bowl

Roasted Vegetables Baked Pasta

Easy weeknight dinners have something so special about them. Being able to make tasty, nutritious and quick meals after the long workday for my small family is very satisfying. It's even better when I have a recipe that tastes better the next day. Yummy leftovers! I posted the picture of this weeknight dinner on my FB page right before digging in and realized few hours later that people were really interested in the recipe. 

So before I start, let me tell you....It cannot get easier than this. And now that I have a little baby, very important to mention she loves this pasta preparation. The vegetables have the just the right crunch yet completely cooked for my little one to feed herself. So for all you moms out there who have picky eaters...do give this a shot. The plate looks so colorful that it gets the kids interested. And the different shapes of vegetables are fun for them to play with.

So here goes the ezpz recipe

2 broccoli heads, florets 
2 red peppers, sliced long
1 large onion, sliced long 
2 zucchini, sliced half moon
2 cups uncooked whole wheat pasta
1/2 cup grated part skim mozzarella
1/2 cup grated parmesan
1 Tbsp of herbs de provence
1 Tbsp of chopped garlic
1 jar of marinara sauce
salt n pepper to taste

• Preheat the oven at 450 deg F
• Cut all vegetables almost 1 inch thick. Put them on a baking sheet and add the herbs, garlic and little olive oil. Massage nicely with your hands.
• Bake in the oven for a good 15-20 mins.
• Meanwhile, in a large pot cook your pasta al dente. I use organic whole wheat pasta that takes 15 mins. 
• TIP: I never add oil to my pasta water as that doesn't let the sauce adhere to the pasta. 
• Drain the pasta and add to a bowl. Add the roasted vegetables, marinara sauce and mozzarella cheese and toss everything well together. Transfer the mixture into a baking dish. Top it with grated parmesan.
• Bake covered at 375 deg F for another 20 mins.

Who would not want to dig in those colors and textures and mmm does it smell amazing or what when out of the oven...

Oven Roasted Asparagus

Today is the first day of spring. And no other vegetable speaks spring like asparagus.  This is its peak season and I love to enjoy every bit of it. Asparagus has always been a delicacy. It looks so pretty and delicate, cooks and tastes great. It is both succulent and tender. This low calorie vegetable is packed with healthy nutrients.

• Packed with anti-oxidants – Asparagus is among the top fruits and vegetables for its ability to neutralize cell damaging radicals. It is rich in a detoxifying compound, Glutathione that breaks down carcinogens.
• Rich in fiber – Asparagus is in rich in both soluble and insoluble fiber supporting the digestive tract. It is also rich in a nutrient called Inulin, which supports certain types of bacteria in the digestive tract that increase nutrient absorption.
• Rich in essential nutrients – It is high in folic acid and B vitamins. B vitamins play a key role in sugar and starch metabolism.
• Natural diuretic – It contains high level certain amino acids which serves as a natural diuretic. Increased urination helps release toxic fluids and excess salts.

To preserve all these healthy rich nutrients, right cooking methods are very important. Roasting, grilling and stir-frying are quick and water-less cooking methods and preserve most of the nutrition.

I like to roast or grill my asparagus and enjoy it on the side of just about anything; from breakfast eggs to lunch pasta to dinner sandwich or soup. Or even alone as a snack. It cooks very quickly and has great bite and crunch. Top it with some hearty spices and grated Parmesan. Gourmet food heaven in your mouth!

Recipe
1 lb fresh asparagus
1 tsp good olive oil
salt and pepper to taste
1 Tbsp Parmesan, grated

• Preheat oven at 400 deg
• Wash and pat dry asparagus. Cut tough ends. Or buy the bunch from store that already has ends cut.
• Place on a baking sheet in a single layer and drizzle olive oil. Top with salt and pepper.
• Bake in the preheated oven for about 10 mins.
• Take out of the oven and garnish with grated Parmesan.

Zucchini Pizza Bites

With healthy snacks, let your imagination run wild. When am hungry but have nothing handy to eat and also in crunch of time, I like to open my fridge and juts grab 5 or less ingredients. After that it is all about thinking fresh and thinking out of the box.

The other day I found some leftover minestrone for lunch. But there was no bread in the pantry and I was craving a slice of pizza to go with my soup. It was a busy day and I had no time to make one or grab one from outside.  That is when these zucchinis came on handy. Need I say more? The recipe is in the name - Zucchini Pizza Bites.

• Set the oven on broil.
• Cut zucchini in ½ inch thick rounds. I use a mandolin slicer for this as it makes the work breezy.
• Top with your favorite sauce and cheese.
• Finish with your favorite topping.
• Broil for 2-4 mins.

As I was running low on my pantry stocks the other day, I used some pepper jack cheese and sliced red bell pepper as toppings. Voila! Perfect bite and cheesy heaven.

Cast Iron Pan Whole Wheat Pizza - In Under 30 mins

America runs on Pizza! It is the best tasting, easy-n-quick food to get, sitting in the comfort of your home. A lot has been said about the nutrition in Pizza. Restaurants are catering to gluten-free, whole wheat and thin crust customer demands. But when there is so much buzz about ingredient list, pizza places usually do not provide it for the dough. One of the dangerous ingredients that can be found on pretty much any pizza you eat in the marketplace is MSG (Mono Sodium Glutamate). Not just that, the pizza sauce would contain corn syrup, other forms of modified sugars and several GMO products. If you happen to read the ingredient list, always remember; if you cannot pronounce it, your body won't either. If it reads something bad, it most likely is.

MSG is a synthetic amino acid, declared as an excitotoxin as it stimulate the cells to death. It is a chemical enhancer, that tricks your brain to eat more and more. It is very sad that our favorite foods are designed to cheat our body. But you can take back control. Here is how - without destroying the integrity of Pizza for being a comfortable and quick food - make it at home in less than 30 mins. These 30mins are well spent making pizza at home with the family rather than ordering on phone and killing time waiting for it.

Recipe
Pizza Dough (makes 3 personal pizza)
1 1/4 cup of all purpose flour
1 1/4 cups of whole wheat flour
1 pkg instant yeast
1 tsp of salt
1 tsp white sugar
1 Tbsp olive oil
1 cup very warm water

• Preheat the oven at 450 deg F.
• In a mixing bowl, throw in all dry ingredients.
• Knead the dough with the water. As you knead, yeast activates and it will become sticky. So you may use some oil.
• Cover and set aside for 10-15 min.
• In this time, choose and arrange your favorite toppings.
• The dough would have risen quite a lot in this time. Divide in 3 equal portions.

• Brush the cast iron skillet with some olive oil. Heat on low-medium.
• Roll the dough about 1/2 inch thick using flour. Lay carefully on the hot skillet.
• Dress your pizza on the skillet as you like. 
• Transfer the heated skillet in the preheated oven and bake for 15mins.

The dough stores well in fridge for 3-4 days. 

It is much easier to work with than any store bought dough. I prefer using cast iron skillet for 2 reasons - portion control and it makes the crust perfect crispy. You can achieve the same results on a pizza stone.

Make any night pizza night now:)

Oven Baked Crispy Green Beans

Around the globe, people are becoming more and more aware about healthy eating and its benefits. The focus on healthy eating is also becoming noticeable during potlucks and other gatherings, through the choice of foods people are cooking. But still at most events, I notice that even if there are healthier entree options, the appetizers or sides are one of the most unhealthy. I guess it might be because all the focus and energy goes into making the main dish healthy and a great party pleaser. And by the time the host fixes up the sides, the focus is lost. Side dishes, if not more, but are as important as the main dish. The first thing your guests lay their hands on is the side dishes. 

Fixing up a healthy sides should be simple and quick. So when you are all tired after cooking an elaborate entree, you still can do justice to your side dishes. Throw in some sauteed sweet potatoes (click for recipe) with crunchy green beans. Their bright beautiful colors are great on the table and are full of nutrition. 

Green beans are naturally nearly fat free. They are high in Vitamin A&C, folate, manganese, potassium...all essential for body metabolism and cell regeneration. Eating 1 cup of green beans meets nearly half of your vegetable requirement for a day. 1 cup of cooked green beans is less than 40 calories with 2.5gm protein, 10 gm carbs, 1 gm of fat and 4 gm dietary fiber. 

Recipe
2 cups fresh green beans....washed
2 Tbsp extra virgin olive oil
2 tsp garlic powder
2 Tbsp grated parmesan (optional)
salt and pepper to taste

• Preheat the oven at 425 deg F
• Toss the green beans with oil, salt, pepper and garlic powder to coat nicely.
• Cover a cookie sheet with a parchment paper and spread the green beans in a single layer.
• Cook for about 15 min
• Remove from oven and sprinkle parmesan cheese.

In your next party, set aside the chips and dip this time and try serving some healthy sides. Your guests will love you for this. Bon Appetit!

Rosemary Sauteed Sweet Potatoes

It is sweet potato time again on my blog. Sweet potatoes are probably the most healthy food served in a ThanksGiving dinner. Though it is becoming popular due to its amazing nutritional benefits, I still do not see people adapting it as a part of their regular diet. An exception could be sweet potato fries. In United States, what is sold as yams is botanically member of the sweet potato family. I had discussed sweet potatoes vs yams in detail in my past post here

Sweet potatoes are a great post workout food option. They are very low in fat and very high in several life essentials vitamins and minerals. That bright orange color does speak something to you. 1 serving of sweet potatoes provides 65% of daily vitamin C and 700% of beta carotene that converts in Vitamin A. They have low glycemic index which controls blood sugar spikes. This root vegetable has complex carbs which are good for the body. 

The above portion is less than 150 calories and packed with everything your body needs post workout. And it takes 12 mins...

Recipe
1 tsp fresh rosemary
2 Tbsp scallions, chopped
1 medium sweet potato(yam in US), cut in 1inch thick rounds
1 medium red onion (optional)
salt and pepper to taste

• In a saute pan, heat 1 Tbsp of EVOO
• To the hot pan add cut sweet potatoes Toss to cover with oil. If using onions, add onion before the sweet potatoes to sizzle for a min followed by adding sweet potatoes.
• Sprinkle all the spices.
• Cover and cook on medium for 12-15 min.
• Remove from heat, decorate with scallions and enjoy the beautiful plate of great healthy food.

Whole Wheat Spinach Corn Panini

Sometimes all one needs is a crunchy, warm, toasted sandwich to call it a day, sit back and relax. I love sandwiches with lots of different bursting flavors. But on a busy day mostly there is no energy left to put together a fancy sandwich. To add on to it, making a healthy sandwich might sounds easy but it is truly not. It is very easy to go overboard when adding flavors to a sandwich and some extra cheesy goodness, while compromising the nutrition factor. The choice of bread is also very important. There are very few sandwiches that qualify these checks for me. One example is the just enough cheesy spinach and corn whole wheat panini. This is such a quick sandwich offering tons of flavors and texture.

Recipe
serves 2
4 slices whole wheat bread (I get 100 % whole wheat 70 cal each slice)
1/2 cup shredded mozzarella cheese
3 cups fresh baby spinach, raw
1 white onion, chopped
1/2 cup frozen corn
1 tsp garlic powder
salt and pepper to taste

• Heat 2 tsp EVOO in a pan.
• Saute onion until translucent. Add spinach and corn and cook on high until spinach is well cooked.
• Remove from heat and add garlic powder, salt and pepper. Let it cool to room temperature.
• Generously, divide the filling on 2 bread slices. Divide and spread the cheese.
• Cover the sandwiches with remaining 2 slices of bread. 
• Throw on a grill with panini press

Pair it with a bowl of soup and enjoy the crunchy, gooey spinach corn goodness on a guilt free whole wheat bread. 

Meatless Meatball Sandwich

The more I look at this picture, I can not resist myself from making it again. I am a chickenterian (if that is a word in the urban dictionary) and have never tasted real meatballs. But what I know is that they are meaty and juicy. I believe I can imagine the texture and try to mimic it. After several attempts it was successful. And yes I was proud of myself :)

I made them for spaghetti first. Ragú asked me to put a spin on a classic Ragu recipe (the meatball hero sandwich), and this is what I came up with as the New Tra-Dish. I used the Ragú® Old World Style® Traditional Sauce for this recipe.

Recipe 
For Meatless Meatballs

1 cup button/cremini mushrooms, finely chopped
1 onion, finely chopped
3/4 cup broccoli, finely chopped
4-5 cloves garlic, finely chopped
1/4 cup Italian parsley, finely chopped
1/2 tsp dried oregano
1 egg
1/2 cup oats, process in a food processor or use quick oats
1/2 cup Italian bread crumbs
1/2 cup Ragú® Old World Style® Traditional Sauce

• Preheat oven at 450 deg C
• Heat a little oil in pan on high.
• Add mushrooms and cook on high until they brown.
• Now add broccoli, onions and garlic and cook until onions are translucent.
• Remove from heat, let it cool to room temperature.
• Add spices, oats and bread crumbs, Mix well.
• Now add the egg and mix thoroughly.
• Make equal size rounds. Place on a cookie sheet and bake for 20 min.

Build The Sandwich

• Take your choice of bread. I used sourdough sliced bread.
• Spread the pasta sauce on both slices.
• Arrange the meatballs on a slice. Smother again with the tasty pasta sauce. 
• Top with cheese of your choice. I used 1:2 parts Parmesan and mozzarella.
• Close the sandwich and grill until bread is crispy.

Each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest,  thickest recipe. Ragú® has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.

• ·       Visit Facebook.com/RaguSauce for additional quick, easy and delicious recipe ideas
• ·       Visit www.RaguSweeps.com to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four. 

Ramekin Deep Dish Upside Down Pizza

America lives on pizza! It is adult Mac-n-Cheese and tops the comfort food charts. For those busy and tired nights, ordering a box from of pizza is so easy. And seriously, how many of us can stop at just one slice of pizza when there is a whole box of it. But then it is followed by the guilt. It is not the most healthy food out there but creative minds are never behind taking up that challenge. So I like to create a single serve, full of vegetables, whole wheat pizza. And no need to share it with anyone :) That nails down the deal after a great tasting recipe.

Ragú asked me to put a spin on a classic Ragu recipe (the deep dish down pizza), and this is what I came up with as the New Tra-Dish. I changed it to add lots of vegetables, less cheese, used whole wheat pizza dough and assemble it all in a ramekin. Gotta get the vegetables for the day. It is a pizza recipe so no limits to get creative. The trick to getting a great tasting pizza is in the sauce. I use Ragú® Old World Style® Traditional Sauce. It lives by its name. Each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest and thickest recipe.

Recipe

 

2 ramekins, 6 oz each
whole wheat pizza dough
1 broccoli head, chopped
1 red pepper, chopped1 onion, chopped
2 cloves garlic, chopped
1/2 cup low fat mozzarella
3/4 cup Ragú® Old World Style® Traditional Sauce

• Preheat the oven at 400 deg F
• In a pan, heat a tablespoon of EVOO.
• Add garlic and onion to saute. Now add the remaining vegetables. Cook on high for 2-3 min so the vegetables are crisp.
• Remove from heat and add the sauce and cheese. Fold the mixture nicely.
• Fill in the ramekins up-to the top with the mixture.
• Roll out the pizza dough and cut to the size of the ramekin. Slightly bigger so that it rolls over the ramekin.
• Brush the top with EVOO and sprinkle some Parmesan.
• Bake for 20-25 minutes.

Enjoy your single serve pizza in the ramekin or invert it upside down. Be good and honor portion control. Serve with a chilled pasta salad for a wholesome meal. 

·      Ragú® has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.

·      Visit Facebook.com/RaguSauce for additional quick, easy and delicious recipe ideas

·      Visit www.RaguSweeps.com to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four.

Low Calories Vegetarian Lasagna Rolls In Roasted Red Pepper Sauce

Lasagna meal is typically a high calorie option. Each lasagna noodles packs almost 100 calories; equivalent to an average bread slice. Lasagna is scrumptious but cooked in its typical way makes it hard to measure portion. And to be honest, as it is so delish, its hard to control portion. So instead of being in an awkward situation rather cook individual portions as happy, healthy yummy lasagna rolls. To cut down almost all the cheese, smother in flavor intense sauce and easily cut several calories.

Recipe
serves 4
4 lasagna noodles
1 lb baby spinach
1 cup mushrooms, chopped
1/2 cup onion. chopped
3-4 cloves garlic, chopped
salt & pepper to taste
1 tsp dried basil
1tsp dried oregano
2 tsp EVOO
1/4 cup ricotta cheese
4 tsp parmesan cheese, shredded
click for Roasted Red Pepper Sauce Recipe

• In a pan heat olive oil, and saute garlic, onion, mushrooms and spinach. Season with oregano, basil, salt and pepper. Do not overcook.
• Preheat oven at 350 deg
• In a pasta pan, cook lasagna noodles, as per the box instructions.
• Spread aluminium foil over a cutting board. Once lasagna noodles are cooked, very carefully place them separately on the foil covered cutting board.
• On each lasagna noodle, spread ricotta cheese and evenly distribute saute veggies.
• Now slowly and carefully jelly roll each noodle and place in a baking pan, with seam side down.
• Smother each lasagna roll with the roasted red pepper sauce
• Sprinkle some pepper and parmesan cheese on each roll.
• Bake in the preheated oven for 15-20 min

Enjoy as is or with your favorite toasted bread. The star of this recipe is the sauce and individual pasta portion. Stay healthy stay happy!

Creamy (No Cream) Spinach Artichoke Pasta

Warm, oven fresh spinach artichoke dip is a comforting way to celebrate fall. And now that fall is just around the corner, its tastes are coming in from my kitchen. My creamy....no cream....spinach artichoke pasta is pasta drenched in delicious spinach artichoke dip. And all this in just one pan.

The joy of cooking at home is in getting all the flavor and still controlling what goes inside. When I was not so well aware about the food I ate, I never realized that almost in any restaurant, the served spinach artichoke dip packs almost 700-900 calories...and that's in an appetizer. Good Lord! Neither spinach nor artichoke have that amount of calories. I many times wonder, why do restaurants instead of promoting the natural full flavor foods manage to throw in ingredients that are not even real food. Well by the time I will figure it out, I can fix several easy delicious recipes in my own kitchen ;-) 

For those who are looking for increasing fiber in their diet, grab some artichokes. 3oz of artichokes pack 7gms of fiber with just 45 calories. A serving of artichoke is also 2 gms of plant based protein. If you are going to use marinated or canned artichokes, consume in moderation due to the amount of sodium. Always rinse them thoroughly. For making this pasta, get your spinach and artichoke bags and lets get started :)

Recipe
serves 4
2 cups pasta, preferably penne or rotini
2 lbs spinach, roughly chopped
1/2 cup canned artichokes, well drained and sliced
1 red onion, sliced
1Tbsp garlic, chopped

Sauce
1Tbsp butter
2 Tbsp whole wheat flour
1 cup of 2% or !% milk
1/2 tsp nutmeg powder
1/2 tsp pepper
1/4 cup parmesan grated (optional)
Click For Bechamel Sauce Recipe

• Heat a pot of water seasoned with salt for our pasta.
• Meanwhile heat a pan with just one spray of Pam.
• Add sliced onions. Cook until translucent and set aside.
• In the same pan, add garlic and saute for a min. Add spinach and wait for it to reduce. No need to boil off all its juices. Save it with the spinach. Set aside when done.
• In the same pan, now add the artichokes and let them brown a little. When done set aside.
• Meanwhile, check on your pasta water and throw in some pasta. Cook as per the box instructions.
• While the pasta cooks, prepare the sauce in the same pan. Click here for recipe.
• Remove the sauce from heat and stir in the grated parmesan. This step is optional.
• One by one fold in cooked onions, spinach, artichokes and pasta.
• Serve Hot and enjoy with comfort.

I usually serve myself less pasta in more sauce and enjoy with a slice of toasted baguette on the side to enjoy my spinach artichoke dip too. Appetizer to entree in one plate! Yum Yum!

Bon Appetit!

Stuffed Mushrooms

These stuffed crimini are a perfect crowd pleaser appetizer and is so comforting. They can be prepared ahead of time and served oven fresh.

Mushrooms absorb and concentrate what they live in. So it is advised to buy them organic. They are a great source of increasing Vitamin D through your diet. They also provide unique support for the body's immune system.  


This fungi not only has amazing health benefits but also tastes great. It tastes great in all its recipes, as it is a great sponge and absorbs the flavors it is put into. This stuffed mushrooms recipe is yummy with each flavor packed mushroom under 40 cal.

Stuffed Mushrooms Recipe
1 onion, chopped
1 Tbsp garlic, chopped
2 Tbsp flat leaf parsley, chopped 
14 crimini or button mushrooms, stems removed
1/2 cup italian style bread crumbs
1/2 cup parmesan, freshly grated
olive oil
salt and pepper

• Preheat the oven at 400 deg F
• Heat a tablespoon olive oil in a pan. Add garlic and saute for a min.
• Now add chopped onion and cook until translucent.
• Remove from heat and add freshly chopped parsley.
•  In a bowl mix, bread crumbs, grated parmesan, salt and pepper.
• Fill the mushrooms caps - first with the cooked onion mixture and then top with the breadcrumbs mixture.
• Fill all mushrooms and line in a baking sheet.
• Bake in preheated oven at 400 deg for 20-25 min

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Creamy Sundried Tomato Mushroom Pasta

Making Friday night special at home dine-in with a perfect bowl of Creamy Sauce with Pasta and a glass of Malbec!

Italian cuisine can be a high carb cuisine if doing lots of pasta and pizza. My key is do homemade sauces with lots of flavor and low sodium and watch portion size. This recipe if made with store bought sauces, would use lots of cheese and calories form oil and butter. Homemade  variations work wonder with taste and eliminate unnecessary calories.


This recipe is definitely not a one pot cooking but then it should not be if its for Friday night especial. This is sundried tomato paste ( or pesto if you wanna go all gourmet) in a creamy Bechamel sauce ......in plain English white sauce...... with lots of sauteed mushrooms. Serve with any long pasta. Fettuccine works the best but I was out of it this time when I made it.

Recipe
Serves 2
Bechamel Sauce (White Sauce)
1 Tbsp unsalted butter
1 Tbsp flour (wheat or all purpose)
1 cup milk, warm in microwave
pinch of nutmeg
salt and pepper to taste

• Heat a heavy bottom pan on low-medium and add butter to melt
• Add flour and stir constantly, until the paste bubbles and cooks. Let it brown for a minute.
• Add warm milk, stirring continuously with a whisk so no lumps are formed and the sauce becomes smooth and silky
• Bring to a quick boil and remove from heat. Add salt, pepper and nutmeg.

Sundried Tomato Pesto
1/4 cup sundried tomatoes, drained if soaked in oil
4-5 fresh basil leaves
1 large clove garlic

• Add all ingredients in a food processor to make a smooth paste

Assembling the recipe
4 oz any long pasta
1 lb mushrooms, sliced
bechamel sauce, prepared above
sundried tomato pesto, prepared above
grated parmesan for garnishing

• In a pasta pot, cook any long pasta al-dente. For this recipe Fettuccine works the best.
• Meanwhile in a separate saute pan, cat with nonstick cooking spray and saute 1lb of sliced button or crimini mushrooms.
• When your pasta is just about to get done, heat another pan and add the white sauce and sun-dried tomato pesto. Mix well. For this recipe just sun-dried tomato paste works as fine.
• Add the cooked pasta and sauteed mushrooms.
• Garnish with freshly grated Parmesan and serve.

Bon Appetit!

Spinach Parsley Pesto Penne

Whole wheat Penne w/ Spinach Parsley Pesto.

Another simple under 10 min tasty recipe with healthy ingredients! I can never get enough of pesto given the fact that it is such a flexible recipe, versatile and accommodating. I guess its very hard to get it wrong. And not the forget the bright green color that is so refreshing to the eyes.

I love spinach in almost anything and everything - juices, smoothies, salads, sandwiches, soups and now pesto. 1 cup of raw spinach packs 56% of daily Vitamin A value, 14% vitamin C, 6% magnesium and plenty of other essential nutrients in just 7 Calories. What can beat that? It indeed is one of the healthiest foods easily available all year round. 
Similarly, Parsley packs a good dose of anti-oxidants. The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. 100 g fresh herb provides 554 mg or 12% of daily-required levels of potassium. Potassium is the chief component of cell and body fluids that helps control heart rate and blood pressure by countering the effects of sodium. It is perhaps the richest of the entire herb source for vitamin K. Vitamin K has been found to have the potential role in bone health by promoting osteotrophic activity in the bones.

Recipe
1/2 cup Penne pasta, whole wheat or whole grain (cook as per box instructions)
1 cup Spinach, washed
1/4 cup Italian parsley
1/4 cup Parmesan or Parmigiano-Reggiano, shredded
1 or 2 garlic cloves
1/4 cup EVOO
1/4 cup walnuts
salt & pepper to taste

• Cook the pasta in rolling boiling water for the time printed on the box until it is 'al-dente'
• Meanwhile, in a food processor, mix all the other ingredients to make a smooth paste.
• Strain the pasta when done and in a bowl mix well with the pesto.

TIPS: 

• Always reserve some pasta water to thin the sauce later, if required. It not only saves from adding excess oil in the sauce but also adds lots of flavor as its seasoned with salt and pepper and has all the starch from the pasta.
• While making any kind of pesto, always drizzle olive oil slowly at the end with machine running. Over processing good quality EVOO and turn it bitter in no time.

Sweet Pea Pesto Crostini

Summer and pesto have a strong relation. The bright and nutty flavor of pesto in the warm weather gives a comforting feeling. 

For the love of breads, some dinner nights in my family are only for crostini and soups. One of the favorite is sweet pea pesto crostini. Sweet pea pesto is a beautiful recipe with the perfect balance of tastes and rich smooth texture. The smooth texture of peas can also make cheese optional for vegan preparation.

Recipe
1 cup frozen peas, thawed
2 garlic cloves
3 Tbsp olive oil
salt to taste
freshly ground black pepper to taste
1/4 cup parmesan, freshly grated (optional for vegan preparation)

1 french baguette or or choice of bread

• Slice bread and brush with some EVOO.
• Preheat oven at 350 deg 
• In  food processor, combine peas, garlic, olive oil, salt, pepper and parmesan. Make a smooth paste.
• Toast the bread slices for 5-7 min in the oven

To serve -

• For a richer preparation top up with some ricotta
• For a brighter preparation top up with tomato
• For a comforting preparation enjoy as-is

Keep celebrating summer....

ImageSource

italian

Roasted Red Bell Pepper Sauce

Life can be busy and very busy but few minutes to spare for a good meal always makes it feel great. And if you like to cook, like me, sparing few minutes to fix up a warm healthy meal feels just awesome.

Yesterday was one of those days that just needed some time for myself in the kitchen - my sanctuary. A bowl of pasta with a fresh homemade sauce is always my go-to meal. And I wanted a satisfying one. My fridge had lot of red bell peppers and that sets in the mood for a hearty roasted pepper sauce. Roasting red peppers is a great aromatherapy too.

Roasting vegetables has great advantages. It not only enhances the natural flavor but preserves vegetables nutrients, vitamins and minerals. Raw garlic is bitter but roasted is sweeter. The great tasting vegetables can provide great satisfaction and cut down the need of extra calories from cooking in oil and other fat rich foods.

Roasted Red Bell Pepper Sauce 

• Preheat oven at 450 deg F. 
• Rub whole pepper with salt and oregano and roast in oven for 30 min, flipping once after 15 min.
• Once done, seal the peppers in a ziploc for 1-2 min. They peel super easy.
• Puree peeled peppers in a mixture
• Add freshly ground black pepper, dried parsley and oregano

The sauce is so versatile that you can use it with any pasta. It goes amazingly well with filled pasta. For a day away from traditional marinara, indulge in this sweet aromatic sauce. It freezes well too.

Healthy Kale Pesto Pasta

Kale indeed is the queen of greens given its exceptional nutrient richness, health benefits, and delicious flavor. The high Carotenoids and flavonoids are the specific antioxidants for anti cancer benefits and the fiber content of kale helps reduce blood cholesterol levels reducing risk of heart diseases. I have been eating kale regularly and it has shown its health benefits. Needless to say, these super-foods contribute to weight loss too. 

Put good in get good out.  

So far, I mostly ate kale in my breakfast vegetable juices and as kale chips. But a couple of days back tried the so much heard about Kale Pesto. Its simple and delicious with a bunch full of goodyness. I made two versions of Kale Pesto - one with pine nuts and one with toasted walnuts.Both had very distinctive flavors. Pine nuts gives the same nice buttery texture and flavor and on the other hand walnuts gives a new mood to pesto with a slight liquor-ish hint, due to the strong fragrance and specific taste of toasted walnuts. 

Pesto is such a playful recipe. Its a template wherein variety of portions and ingredients fit in well. Toss it well with warm whole wheat pasta and serve a plate full of antioxidants, fiber and protein.

Kale Pesto  Recipe

20-25 Kale Leaves, well rinsed
1/4 cup fresh grate Parmesan
1/4 cup olive oil
5-6 garlic cloves
1/3 cup pine nuts or toasted walnuts

Mix all the above ingredients in the food processor until you get a nice smooth texture. Toss with fresh warm cooked pasta.

Kale Pesto freezes beautifully too

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Baked Low Sodium Eggplant Parmesan

It has almost become like a tradition to make eggplant Parmesan whenever am left with half bottle of marinara sauce. Eggplant scores high in the accounts of fiber, vitamins and minerals. This baked and low sodium version is a great quick fix satisfying meal. 

When I first started to make this recipe I always felt bad about using store bought marinara sauce due to its high sodium. But then I found this 1% sodium Trader Joe's Marinara sauce. Love Trader Joe's! After all, I wanna salt my food the way I like. Why let a bottle decide how much salt my food needs.

Recipe
1 large eggplant 
1/2 cup panko
2 eggwhites
1/4 cup Parmesan cheese
1/3 cup Mozzarella cheese
2 tbsp dry basil
salt & pepper as needed
Marinara Sauce as needed

• Preheat oven at 375 deg
• Cut 1 inch thick round slices of eggplant. Soak them in egg whites and then bread crumbs. Lay on a rack to bake for 15 min, flipping after 7 min.
• As my sauce has no salt added, I add salt, pepper and dry basil as needed. Use the sauce to cover the bottom of a pan/tray.
• Place the roasted eggplant slices. Top up with mixture of cheese as needed. 
• Bake at 375 for 25-30 min.

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Delish Zucchini Cakes

My family loves pasta nights and its so easy to go overboard with portions. Its true that carbs like pasta should be avoided during dinner but when dinner is the only family sit-down meal, such rules are difficult to follow. So as always, I wanted to find a solution that works caring for both family time and healthy eating.

Most restaurants serve bread with pasta ....carbs +carbs. I did the same earlier. But as I learn more about food, habits need to change. Now instead I make healthy sides or clear soups with pasta.

One of my favorite are these Zucchini cakes. With primary ingredients as zucchini, onion, peppers and egg baked together, they make a healthy treat.

Recipe
(makes 6)
1 large zucchini grated
1 egg/egg white
1/4 onion finely chopped
1/4 red pepper finely chopped
1/3 cup Panko Bread Crumbs
2 Tbsp grated Parmesan
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp dried oregano
crushed black pepper to taste

Method

• Preheat oven to 400 deg
• Squeeze out water from grated zucchini, as much as you can. I use a paper towel.
• Add all the remaining ingredients and mix well. 
• Make 6 patties and place in oven for 10-12 min
• Flip and bake again for 10-12 min
• Serve hot. Enjoy with sour cream or mayo topping or just as it is.

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