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 =)

Kale Chickpea Salad

“KALE IS SUPERFOOD” — haven’t we heard that a lot :)) well I think it taste nice…. whether cooked or raw. My husband on the other hand, does not think the same 😦 so I try and make Kale recipes when he is not home or eats something else 😉 So I found this Salad recipe on Pinterest.  It is from Wishful Chef   –there are some yum looking recipes there!

I cut down the recipe to make 1-2 servings and changed up 2 ingredients.

KCS1a

Kale Chickpea Salad

Makes 1-2 serving.

Ingredients:

1/2 can Chickpeas/Garbanzo Beans, rinsed (I buy low sodium)

1-2 leaves of Kale, finely chopped

1-2 tbsp finely chopped cilantro

1/2 clove garlic, finely chopped

1 tbsp olive oil

1-2 tsp Lemon Balsamic White

Salt and Pepper to taste

Parmesan cheese, grated.

Procedure:

In a bowl, mix the chickpea, kale, cilantro, garlic, olive oil and lemon balsamic. Add salt, pepper and cheese to taste. Toss it together, cover and refrigerate for 15-30 mins at least. Enjoy!

I just let it sit for 15 minutes on the counter and the flavors marinated well. However I can see letting it sit longer will make it even more delicious. Overall… yum recipe… a good Lunch Box Salad and very quick and easy!!! I did substitute the lemon juice with Lemon Balsamic …. with my Balsamic craze lately 😉 and I am not a parsley fan, but love cilantro so I added that. So I am not sure if these 2 changes will bring about much flavor changes however I was happy with it. For the original recipe Click HERE

This is all for today, hopefully you will try and enjoy this quick, easy and yum salad!!

Until next time,

Cheers =)