Root Vegetable Pasta

This past weekend when we went to Farmer’s Market. My friend and I bought some beets and what we think is turnip (the vendor said it was not turnip and named it, but we could not understand it :D). However, so while wondering how to use them and after some pinterest search… found this Balsamic Rosemary Roasted Root Vegetables recipe…. sounded yum…. just needed some parsnip and rutabaga and carrots. So after a visit to the grocery store was ready to roast some root vegetable. Yes root vegetables are better from fall to spring… but I did get the turnip and beet, so might as well try the others.

Root VegetablesThis is my first time trying turnip, parsnip and rutabaga….I was going to try 1 new vegetable a week…. doing 4 this week ;) Following is the recipe for roasting the root vegetables. Only thing I did different was, cut all into chunks. I had only 2 beets, and used half of the rutabaga

BALSAMIC ROSEMARY ROASTED ROOD VEGETABLES

from Myrecipes

INGREDIENTS: Ready to Roast

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
  • 2 carrots, cut into 1/2-inch-thick slices
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste

METHOD

Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

Roasted Root VegetablesThe root vegetables taste yum…. I love the parsnip, turnip and rutabaga. Although the rutabaga’s were a little undercooked… next time I would maybe parboil them or cook them separately. My beets were a little bitter (yikes) I know back in India, we would always boil the beets before we ate them and if not well done they taste bitter….so maybe do the same for beets… parboil them a little or cook them separately. The balsamic caramelizes the vegetables just right…while keeping them crispy and yet flavorful.

So now I have these roasted vegetables… what do i do with them? I decided to make a pasta salad with them :) I love my pastas.

ROOT VEGETABLE PASTA

Makes 2 servings.

Ingredients:

1 cup Roasted Root Vegetables (Balsamic or any other way. Use parsnip, rutabaga, turnip, sweet potato, baby potato, carrots)

Handful of spinach and kale (my local grocery sells baby spinach and baby kale mix, or you can use just spinach)

Pasta of your choice (I used Gluten Free Rotini)

Dressing:

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp Italian seasoning

1 tsp chilli flake (Omit or lessen the amount if you don’t like heat)

salt, pepper as per taste

Feta Cheese

Method:

1. Make pasta as per your direction. Since I am making 2 servings, I just took 2 handfuls of pasta and put it in boiling water.

2. Mix the dressing ingredients and mix well.

3. When the pasta is done, drain (reserve some liquid just in case if you find the salad a little dry), and add it to the dressing. Toss well. Then add the roasted vegetables and the spinach and kale. Adjust seasoning as per your taste. Top it off with feta cheese and serve.

Roasted Root Vegetable PastaThis recipe is completely as per my taste buds…so you can completely change the recipe. If you roast vegetables without balsamic, then add red wine vinegar… I think it will complement the vegetables well and in that case add some Parmesan cheese.

I love the root vegetables and am thinking of trying them with some Indian spices–tandoori style or curry style!! Will experiment and share soon!! Until then enjoy the veggies and eat better!!

Until next time,

Cheers =)

Balsamic Roasted Brussel Sprouts Salad

I remember this episode of full house where the girls have to eat Brussels sprouts and they show disgust. After I moved here, I continued to believe it was a nasty vegetable…I mean have you ever seen any restaurant serve brussels sprouts?? Never tasted it… until my friend “J” said… it taste delicious roasted… hmm… what if  buy it and hubbs does not like it… come to find one of his sister in law he lived with would make it with Indian spices and it tasted delicious. But still never tried it!!

So while at the grocery store yesterday…looking over at the produce nicely laid out…. there were plenty veggies I have never tried…maybe…. a new veggie at every trip to the grocery?? …. start with brussels sprout? Alright then…. so I ended up with a bag of brussels sprouts :) After some pinterest search….found Balsamic Roasted Brussels Sprouts by Kosher On A Budget. Love balsamic… and anything with balsamic is delish!!

BSS1BALSAMIC ROASTED BRUSSELS SPROUTS

By: Kosher On A Budget

IngredientsBSS2

  • 1 lb of Brussels sprouts
  • 2-3 Tbsp olive oil (I added 2)
  • 2-3 Tbsp Balsamic vinegar (I added 2)
  • Course kosher salt, to taste
  • Fresh ground pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Clean and check brussels sprouts well, then cut in half length-wise.
  3. Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
  4. Sprinkle with salt and freshly ground pepper.
  5. Roast for 20-25 minutes until the brussels sprouts begin to caramelize.
  6. Cool, serve and enjoy!

Besides that I had also pinned this other recipe of a salad made with roasted brussels sprouts. This recipe called for roasting the sprouts in just oil and making a vinaigrette dressing and adding some red pepper, green onion and feta cheese. Another good recipe. You can find this recipe at The Black Peppercorn.

But I liked the idea of roasting them with the balsamic vinegar!! So I made the Balsamic Roasted Brussels Sprouts recipe and then added red peppers, green onions and a good sprinkle of feta cheese over the warm sprouts. I ensured to scrape the caramelized balsamic that was on the pan. Mixed everything well…. YUM!!! Did not add any extra dressing or salt!!

BSSaTo me, the sprouts were like mini cabbage… I tried some raw while cutting them… they taste delicious. I also found a brussels sprout slaw recipe…. next time I guess!!

A simple and easy recipe… must try…..and when you do…let me know how you liked it!!

Until next time,

Cheers =)

Mexican Street Corn Salad

I am always look for quick and easy lunch recipes for my husband who is a picky eater. He is trying to eat healthy and better…but being picky does not help. so he tends to eat the same thing over and over ans then get bored and gives up on home lunches. So I keep searching for idea….and during one of these searches..found this awesome recipe.

Corn is one food item that everyone tends to like…. from adults to kiddos… just 2 days ago my godson chowed down corn on cob with such delight (he is just 17 months!!)… and then combine it with street style and Mexican…how can you not want to try it!!!

Featured image

So here is the recipe… with some substitutions since I did not have all the ingredients. The recipe is from Six Sisters Stuff and an absolute keeper. Click below to go to Six Sister’s Stuff website.

Mexican Street Corn Salad

by The Six Sister’s Stuff

Ingredients
  • 1 (16 oz) bag frozen corn or 3-4 cups fresh corn (I used canned corn)
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise
  • 3-4 oz Cotija cheese, crumbled (I used parmesan cheese since did not have cojita cheese… it was yum!! can’t wait to try it with cojita cheese)
  • 2 tablespoons lime juice (fresh is better)
  • 1 tablespoon jalapeno peppers, finely chopped
  • ⅓ cup fresh cilantro, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • salt and pepper to taste
 Instructions
  1. Heat oil over medium heat. Add corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before corn was lightly charred).
  2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  3. Serve immediately and store any leftovers in the refrigerator.

MSCS4Charring is the key thing in this recipe. You could also grill corn on the cob and cut out the kernels with help of a knife and mix it in. Whichever way you do it, I am sure you will love this recipe… simply delicious. I made it last night and refrigerated it and then heated it in microwave for 1 min before I ate it. YUM! YUM!YUM!

Must try dish!!! Let me know how it turned out!

Until next time,

Happy Eating!

Cheers =)

Easy Choclate Kahula Cake

So few weeks ago I experimented with a Easy Chocolate cake recipe….ooo yum!! Most delicious thing I had eaten in a while…. let me rephrase that… most delicious home made cake I had eaten in a while!! This past weekend I tried Easy Chocolate Kahula Cake….one might say how does Kahula make a difference…they both are going to taste the same…. I say A BIG DIFFERENCE….. Kahula not only adds to taste…but also to the moistness of the cake…. makes the cake soft….spongey…. just prefect!!!

ECKC

EASY CHOCOLATE CAKE

Recipe from: Chew Out Loud

Ingredients
  • FOR THE CAKE:
  • 1 Super Moist Yellow Cake Mix (about 16 oz)
  • 1 (oz) instant chocolate pudding mix
  • 4 large eggs, room temp
  • ½ cup vegetable oil
  • ¾ cup very strong coffee (decaf is fine)
  • ⅔ cup Kahlua
  • 1 cup mini chocolate chip morsels (mini ones melt better)
  • FOR GANACHE:
  • 9 oz semi sweet chocolate morsels
  • 1 cup heavy whipping cream
  • 2 TB Kahlua (or more to taste)
Directions
  1. Preheat oven to 350F with rack on lower middle position. Generously grease a Bundt pan.
  2. Whisk together the dry cake mix and dry pudding mix until combined. In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined. Using a rubber spatula, gently fold wet ingredients with dry ingredients. Fold in the mini chocolate chips. Transfer to greased Bundt pan.
  3. Bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
  4. Let cool in pan on wire rack to room temp. Cover and let sit at room temp until ready to drizzle and serve.
  5. To Make Ganache: In a heavy pan, bring heavy whipping cream to a boil over medium heat, and immediately remove from heat. Add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable. Drizzle over cake. (I put the ganache in the refrigerator after it cooled down to room temperatures for 20ish minutes-it thickened well)

I made the cake Sunday afternoon….to be eaten Monday night. I let it sit covered on the counter and prepared and poured the ganache on Monday, right before I went to my friend’s gathering. Scrumptious!! The moistness and the creaminess from the ganache….DELICIOUS! An anwesome Chocolate Cake recipe to keep!

ECKC1

Easy and quick…. try the recipe and let me know how you liked it.

Until next time,

Cheers =)

Black Pepper Paneer

Paneer aka Indian Cottage cheese is different that the cottage cheese found in U.S. Paneer has a firm shape …like that of tofu…but is creamier than tofu. Paneer is associated with Northern part of India and you can find tonnes of recipes using this 1 ingredient!! I grew up eating paneer…. we ate paneer almost everyday… my dad loves it…..so mom was always making new recipes with it… and hence my sister and I grew loving it too and my husband enjoys it as much =)

Black pepper and Paneer…both are my favorites…. and to find a recipe that has both these ingredients…AWESOME! I just enjoy the flavor and spice that black pepper adds to to any food. So I had to try this recipe and I must say it taste good….soo peppery!!

BPP

So here is the recipe… from Sanjeev Kapoor’s (renowned chef in India) website

BLACK PEPPER PANEER

Ingredients

  • Cottage cheese (paneer) 200 gms
  • Black pepper crushed 1 tablespoon
  • Green chillies 2 tsp
  • 1 Onions large
  • Oil 2tsp
  • Garlic cloves finely chopped 8-10
  • Red chilli paste 2 tsp (I used Sirachi Chilli sauce)
  • Vinegar 2tsp
  • Soy sauce 1tsp
  • Salt to taste
  • 1 Green bell pepper cut into 1 inch pieces
  • Paneer chilli masala 1 tsp (I am not sure what this is… so I just added some Chicken Tikka Masala…easily available in any Indian Grocery)
  • Fresh coriander leaves finely chopped

For garnishing

  • Chaat masala (easily available in Indian Grocery)
  • Crispy fried noodles

Method

1: Roughly chop green chillies. Cut cottage cheese and onions into 1 inch cubes.

2: Heat oil in a non-stick pan. Add garlic, green chillies and sauté for half a minute.

3: Add onions and sauté for 1-2 minutes. Add red chilli paste, vinegar, soya sauce, 1 tbsp crushed black pepper, salt and mix well.

4: Add ½ cup water, green capsicum, cottage cheese and cook for 5-7 minutes.

5: Add paneer chilli masala, coriander leaves and mix well. Switch off heat and transfer into a bowl.

6: Sprinkle black pepper powder and chaat masala. Garnish with fried noodles and serve hot.

I did not do the noodle bit…. but sprinkling the chaat masala and that extra pepper is a must… adds the perfect finishing touch!! Yum Yum Yum!! Eat it by itself… eat it with some Naan… make a wrap…. eat it with stir fried rice…. love it!! My do-not-like-much-black-pepper husband liked it too ;)

A delicious quick recipe! Try it and let me know how you like it!!

Until next time,

Cheers =)

Easy Chocolate Cake

Who does not like dessert…. there is always one dessert that you crave… that one cake, that one pie, that one cookie… My weakness is chocolate cake….. I did not realize it until my 30th birthday (which was nearly 2 years ago) that I am a chocolate cake person…. For my 30th Birthday I had made this delicious Chocolate Mousse Cake that was a trial cake….layered cake with some delicious chocolate frosting… yummm…I wanted to make myself a treat and I made that cake… That is when I realized, I like Chocolate cakes… with frosting/mousse/layers….plenty of times I try chocolate cakes at restaurants and dessert places….hoping I find the right taste to meet my craving. After the birthday cake,  I did find a delicious chocolate cake at The Westin in Atlanta…. ooo delicious… then I found the recipe I am sharing today

ECC2FOOD ORGASM!!! YESSSSS….. Delicious! Delicious! Delicious! I just can’t think of the right words for this cake…. Absolutely delicious, chocolatey, perfect sweetness…. all chocolate cravings met! Of course I found this on pinterest…. and am I glad I found this keeper. Superbly easy to make…. a I-am-not-into-baking person can make it easily….just mixing ingredients and baking it. You can not go wrong…Take my word.

ECC3The cake is moist, soft, spongey (airy like my friend said)…..and the chocolate glaze over it adds to the chocolatey flavor, creaminess and goes perfect with the cake. You definitely want to cook it in bundt pan. I think pouring glaze over the bundt shape leaves just the right amount on the cake, while rest flows down. Although in hindsight, I should have waited a little for the glaze to thicken rather then pouring it when it was thin.

Easy Chocolate Cake

Recipe from The Girl Who Ate Everything

Ingredients:

Cake:
  • 1 (15.25-oz) box Devil’s Food cake mix
  • 1 (5.9-oz) package instant chocolate pudding mix
  • ½ cup warm water
  • ½ cup canola oil (or vegetable)
  • 4 eggs, beaten
  • 1 cup sour cream
  • 1½ cups semi-sweet chocolate chips
Glaze:
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips (you can replace this with all semi-sweet chips)
  • 3 cups Cool Whip topping (you could use 1 cup heavy whipping cream instead – I used heavy cream)
  • (optional) chocolate shavings and raspberries (I used Strawberries)

Procedure:

  • Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
  • For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1½ cups chocolate chips.
  • Pour mixture into the Bundt pan and bake for 55-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
  • For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about ½ cup or more of powdered sugar and stir until smooth before glazing the cake. ( I poured half of the glaze and then realized I could keep it in fridge for some time for it to cool and thicken)
  • Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.

ECC4I have not been able to stop eating this cake…. DELICIOUS!!! I took it my friend’s place. We warmed the slices and some of them ate it with sea salt caramel Gelato….she did not have vanilla ice-cream. But ice cream or no ice cream….This is one recipe that I am going to make over and over…. since it is so easy to put together, it would be easy to make for parties.

Try it and let me know how it turned out for you :)

Until next time,

Cheers =)

Tomato-Bean-Pasta Soup

We are bracing for a “possible winter revenge” starting next week… while the weather people are unsure whether we are going to see snow, sleet or rain…. so while we wait for the cold weather… I decided to get on some with cold weather soup. I had pinned this soup a long time …. finally made it. This recipe is from Two Blue Lemons. She has some awesome recipes…. I follow her on FB as well… she not only shared what she makes, but also delicious recipes from other bloggers.

TBPSLook at the color…. I swear I did not do any photoshop :D it is the redness from the tomatoes….makes you want to gobble it down in one go. So here is the recipe:

Tomato White Bean Pasta Soup

Recipe from Two Blue Lemons.

Ingredients

olive oil
3 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
pinch cayenne pepper (I did not have this so I used pinch of red chili powder)
1 28 oz. can tomatoes for a good cause (I bought crushed tomatoes)
28 oz. vegetable stock (I used 32 oz Swanson 1/3 less Sodium Vegetable stock)
1 can white beans, rinsed (I bought Cannellini Beans)
2 cups kale, chopped
1/3 lb. whole wheat chiocciole pasta (use your favorite GF pasta) (I used shell pasta)
parmesean cheese (optional)

Procedure:

1. Coat the bottom of a soup pan with olive oil, stir in chopeed garlic and onion, let cook until the onion is translucent – 5 minutes.

2. Add chopped carrots, herbs, cayenne, and salt – saute for 15 minutes.

3. Add jar of tomatoes, stock, and kale.

4. Bring to a boil and let simmer for 15 minutes

5. While the soup is simmering, cook pasta until al dente

6. When the soup has reduced and is the thickness you like, add the pasta and beans, cook together for a few minutes to heat through. Taste and add salt and pepper

Serve with some grated/shaved parmesan cheese. I ate mine with a side of cibbata bread… Yum… The simple ingredients and flavor make this soup delicious. The beans and pasta make it really hearty. Absolutely worth trying and eating over and over.

TBPS1I think the ingredients can be switched out so easily…. you could add spinach, or some other kind of bean, pasta… So next time you get snowed in….or want a nice warm soup….try this delicious warmer! I am on bowl #2 while writing this post (blaming the run this morning for the hunger pang ;D)

Until next time,

Cheers =)