Overall, I feel very good that I checked off one item from my procrastination list, thanks to T! And the lunch was yummy too.. Give it a try!
Its been three long years since i wrote on this page of mine. I was busy battling a few travails that life sent my way. But in the end i have emerged victorious. Thank you God!
I am now a mother to a 2 yr old and needless to say she keeps me busy. So time in the kitchen means cooking the barest minimum required to satiate both hunger and the palate.
Nevertheless I want to continue with this blog, so stay tuned for some yummy recipes, good photographs and of course meaningful stories.
|Cherry Tomato Pasta Salad|
This post has been pending for way too long…The last few months have been very busy for us and blogging has taken a back seat. It was more of a cook comething, eat something and rush kind of routine, with no memory of what was eaten. So, where is the space for a camera here? 🙂
But anyway, today I made it a point to publish this simple recipe. We had gone vegetable picking twice over the last two months. Of the bounty which was gathered, were Cherry tomatoes – Wickedly red, deliciously ripe and mildly sweet. I have not tried them in anything other than a salad, to be devoured raw.
Here is one more of my pasta recipes, which I make very often:
Uncooked Pasta ( Any small variety like elbows, penne) – 2 Cups
Cherry Tomatoes – 2 to 3 Cups – Halved
Onion – 1 Medium – Finely Chopped
Capsicum – 1 Big – Finely Chopped
Garlic Powder – 1 to 1.5 Tbsp
Black Pepper – As per taste
Salt – To season the pasta water and additionally – As per taste
For the Dressing:
Olive oil – 1/4 Cup
Lemon Juice – Juice from 1/2 a lime
Boil pasta as per the instructions on the package. Drain into a big bowl. Add the rest of the ingredients, except for the ingredients listed for the dressing and mix well. To make the dressing, whisk together the olive oil and lemon juice. Pour over the pasta and mix well. Set aside for 15 mins and serve. It can be served hot or cold.
Plum or Romano tomatoes can be used instead of Cherry tomatoes. Reduce the quantity a bit and use about 1 and a half tomatoes.
Wish you all a very Happy Vinayaga Chathurthi!
|Creamy Spinach Peas Penne|
This is one of my favorite pasta recipes and I make it very often. The sauce used is the mother of all sauces, the Bechamel. Nutmeg is a must in bechamel and blends with the milk to create an enticing base.
Uncooked Pasta – 1 Cup ( Any small variety like penne, elbows, shells)
Garlic Powder – 1 Tbsp
Black Pepper Powder – 1/2 Tbsp
Lime Juice – From 1 Lime
For the Bechamel Sauce:
Milk – 1 Cup
Butter – 1 1/4 Tbsp
All Purpose Flour – 1 Tbsp
Ground Nutmeg – 1/8 tsp
Salt – As per taste
Melt the butter in a saucepan, add the flour and stir till smooth. Let it cook for a couple of minutes till it turns a sandy color. Do not burn it. Next add the milk and whisk to remove any lumps. Cook till the sauce thickens, and keep stirring all the while to prevent lumps. Season with salt and nutmeg and set aside.
Cook a cup of pasta as per the instructions on the pasta container. Drain. Saute a cup of frozen peas and 3 handfuls of spinach leaves, using a little oil. Cook till done.
Add the sauce to the drained pasta, along with the sauteed vegetables. Add 1 Tbsp garlic powder and 1/2 Tbsp black pepper. Next add the juice of 1 lime. Adjust salt according to taste. Mix well and serve.
The nutmeg in the bechamel sauce adds a very distinct flavor and binds the rest of the ingredients superbly in this simple pasta dish. This recipe goes to ‘Think Spice’ event initially started by Sunita of Sunita’s World and being hosted by Aparna of ‘My Diverse Kitchen’. Aparna has chosen Nutmeg as the star ingredient this month.