What better way to kick off the fall season than a hearty bowl of pasta? September 15th is National Linguine Day… a day of celebration for all the pasta lovers out there!
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!!)
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.
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.
I am not a huge lasagna or butternut squash fan.
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.
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.
Serves 6 people
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
Pasta/ Wide Egg Noodles
Tuna Fish: ( vegetarians can skip this step)
Putting it all together: