Surinder’s Shortcut Indian Bolognese Sauce

Our cook Surinder, in my parent’s house in India, is fabulous! I spend all summer shadowing him to learn his recipes.

 We call him the “shortcut master” because he finds ways to grind and combine things to make his cooking easier and quicker. Most of the time these shortcuts work really well and sometimes not so much.

 Here is his version of an Indianized Bolognese sauce he makes that both my kids and husband love. ( Pl my dear Italian friends – dont scream murder!!)

 

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Easy Spinach Lasagna

 

This is lasagna recipe is super easy and everyone loves it. Whenever I make this dish I always make extras as it freezes beautifully both before and after it has been baked.

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BROWN RICE PASTA WITH A RAINBOW OF VEGGIES

I seem to be getting tons of gorgeous colored swiss chard, carrots and tomatoes in my organic CSA box lately.







What a beautiful medley of colors these veggies make when thrown together.

Here is a super easy, healthy pasta recipe that can be made using any kind of pasta you like.

I used a brown rice pasta from Trader Joes.



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BUTTERNUT SQUASH LASAGNA

I am not a huge lasagna or butternut squash fan.

I always get tons of squashes in my weekly CSA box and other than soup, I’ve been a little fearful to try making much else with them.

So you can imagine my excitement when I found this recipe (courtesy Giada De Laurentiis) and saw that my kids (and their friends) couldn’t get enough of it.

This divine recipe, creates a supremely healthy and tasty lasagna, that is quite easy to make.

Thanks Giada – I’m going to be truly grateful to you for this one for a long, long time.








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STIR FRIED SPAGHETTI SQUASH WITH SWISS CHARD AND HOT CHERRY PEPPERS

Last week I went on and on about my new favorite vegetable – spaghetti squash.






Well, I made another wonderful find this week, at the Caribbean grocery store - hot cherry peppers.




 

Isn’t it pretty?


Put the two together and the results are dynamite.


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Kale and Carrot Casserole ( with or without tuna)

I belong to a wonderful local CSA where I get all kinds of organic vegetables all through the fall and winter months. Since I get only seasonal vegetables through the CSA, I often have to be inventive with how I can make my kids eat those veggies over and over again. I was really thrilled with this recipe that I threw together last week. The recipe is based on a superb recipe for a tuna fish pie that my mother makes ( which Ill blog very soon).

This dish can be made with just veggies or you can add tuna fish to if you would like. I made it with Tuna and my kids loved it.



KALE AND CARROT TUNA CASSEROLE

Serves 6 people

Ingredients:

3 medium-sized carrots peeled and shredded

2 cups of finely chopped kale

1 packet of wide egg noodles or curly pasta cooked according to directions.

5-6 red or white potatoes boiled

1/4 cup milk

2 cans of tuna fish

1 stalk of celery chopped fine

1 small onion chopped fine

5 tablespoons of mayonnaise

2 cups of grated cheese ( I used a four cheese mix – you can use any cheese that melts well)

3 tablespoons of olive oil


METHOD:

Pasta/ Wide Egg Noodles

  • Cook the pasta/ noodles according to directions and drain.
  • Mix with 1 tablespoon of olive oil and set aside.

Veggies:

  • Heat 2 tablespoons of olive oil in a wok or frying pan on medium heat.
  • Add the chopped kale to the pan and cook it covered for about 5 minutes. (kale takes a long time to soften – keep an eye on the pan to make sure the kale doesn’t begin to burn)
  • Add the shredded carrots to the pan and mix well.
  • Cover and cook for 5-6 minutes till the carrots are softened.
  • Add salt and pepper and set aside

Potatoes:

  • Mash the boiled potatoes with the 1/4 cups of milk till a smooth consistency is reached.
  • Add salt to taste.
  • Set aside.

Tuna Fish: ( vegetarians can skip this step)

  • Place the tuna fish in a bowl.
  • Add the finely chopped onions and celery to the tuna.
  • Add the cooked carrots and kale mixture to the tuna.
  • Add the mayonnaise to this and mix it all very well.
  • Set aside.

Putting it all together:

  • Pre-heat the oven to 325°F.
  • In a casserole dish or a 9X13 Pyrex dish place the pasta/ noodles as the base layer of the casserole.
  • Put the tuna fish on top of the pasta layer.
  • Put mashed potatoes as the next layer.

  • Sprinkle generous amounts of cheese to top of the casserole.
  • Cover lightly with foil and bake for 25-30 minutes until cheese melts and the casserole is heated through.
  • Serve immediately.

Spaghetti with Shredded Carrots, Corn & Imitation Crab Meat (pollock)

This is a really healthy, quick spaghetti dish that can be cooked up in minutes. I always keep imitation crab meat in my freezer. It adds a really nice flavor to this dish. You can substitute the shredded carrots and corn for any other vegetables that you have on hand.

Spaghetti with Shredded Carrots, Corn & Imitation Crab Meat (pollock)

Spaghetti with Shredded Carrots, Corn & Imitation Crab Meat (pollock)


1 package spaghetti or angel hair pasta – cooked according to directions

10 -12 sticks of imitation crab meat

6-7 clove of garlic chopped

3 cups of frozen corn

2 cup of shredded carrots

Extra Virgin Olive Oil

Salt & pepper to taste

METHOD

  • Cook the spaghetti according to directions on the box and keep aside.
  • In a large wok, add 3 tablespoons of olive oil.
  • Add the chopped garlic and cook for a minute till its fragrant.
  • Add the shredded carrots and saute for 2 minutes.
  • Add the frozen corn and imitation crab meat.

Spaghetti with Shredded Carrots, Corn & Imitation Crab Meat (pollock)

  • Saute for about 5 minutes and then add the cooked spaghetti.
  • Mix everything very well.
  • Add salt and pepper to taste.
  • Turn the heat off and add 3 tablespoons of extra virgin olive oil to the spaghetti.
  • Mix well, top the spaghetti off with some Parmesan cheese and serve hot.

Spaghetti with Shredded Carrots, Corn & Imitation Crab Meat (pollock)