Pasta with Roasted Asparagus

Pasta with Roasted Asparagus

Goat cheese and pasta

Ingredients:

• 1 bunch asparagus (tough end trimmed and cut into 2" pieces)
• 1 med onion cut length wise
• 2 tbs butter
• 1  1/2 cup short or any curly pasta
• 1 small (5 oz) goat cheese log (animal rennet free)
• 2 or 3 tbs chives snipped (optional)

Seasoning:

• salt
• 1/2 freshly ground pepper
• 1/2 red chili flakes
• 1/2 Italian seasoning
• 1 tbs olive oil

Combine 1 tbs of oil, 1/4 tsp of  pepper, 1/4 tsp salt, 1/4 tsp red chili flakes to make olive oil mixture.

Method:

Preheat oven to 400 degrees

Roasting ready

Line a baking sheet with aluminum foil and place the asparagus and onion on it. Pour the olive oil mixture on the asparagus. Toss to coat the asparagus and onion with the olive oil mixture, spread all into a single layer on the baking sheet. Roast in the oven for 15 minutes.

While the asparagus is roasting, bring a large pot of water to boil and generously salt the boiling water. Add pasta and cook until al dente (per the directions on the pasta box). Drain, save 1 1/2 cups of pasta water
and return pasta to the pot..

Goat cheese sauce

In a medium bowl crumble the goat cheese, add the butter and 1 cup of pasta water. Season with  1/4 tsp red chili flakes, 1/4 tsp Italian seasoning, 1/4 tsp ground pepper. Whisk all into a smooth mixture. Add the goat cheese mixture and the roasted asparagus to the pasta in the pot.
Toss to combine, add more pasta water as needed for the sauce to coat
pasta. Garnish with chives.

Serving ready

Cooking Tips:

Adjust salt and seasoning as per your taste. Can also substitute asparagus with other veggies like  brussels sprouts, zucchini, bell pepper. To kick up the heat add sliced jalapeno peppers and roast with the veggies.

Serving:

Serve hot along with salad and garlic bread. 

Fried Onion Rings

Onions in buttermilk

Fried Onion Rings

Ingredients:

• 1 large onion (Spanish, yellow)
• 1 cup buttermilk
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 1 cup all purpose flour or maida
• 1/4 cup corn meal (medium coarse)

  

  Fried

• 3 cups corn oil for frying

Method:

Peel and slice onions into 1/2" wide pieces. Separate them into rings.  In a bowl add the buttermilk, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp red pepper flakes and mix everything well. Add the onion rings to the buttermilk mixture and let it sit in it for at least 15 minutes. In a separate bowl combine the flour, cornmeal, 1/2 tsp salt, 1/2 tsp pepper and set aside.

Preheat oven to 200 degrees.

Heat oil on medium heat in a frying pan/wok. Take a few onion rings out of the buttermilk mixture and roll them in the cornmeal flour mixture, to coat all surfaces of the onion ring.  Then, carefully drop them in oil and fry for 2 minutes, until golden brown. Using a slotted spatula, turn and flip them around. Remove the fried onion rings from the oil and place on paper lined baking sheet. Place the finished onion rings in the oven to keep warm. It will stay crisp up to 1/2 hour in the oven. Fry rest of the onion rings in batches in a similar manner.

Cooking tips:

Don't over crowd the onions while frying. The onions rings can sit in the buttermilk mixture for few hours.

Serving Tips:

Serve hot.

Roasted Vegetables

Roasted Vegetables

Diced vegetables

Ingredients:

• 4 cups vegetables, diced into 1/2 " cubes (butternut squash, onions, bell pepper, zucchini, tomatoes etc)
• 1/8 cup olive oil
• 1/8 tsp red pepper flakes
• 1/8 tsp dry Italian spices
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Roasted vegetables

Method:

Preheat oven to 425 degrees.
Place the diced vegetables in a sheet pan lined with parchment paper. Drizzle the oil on top of the vegetables. Sprinkle salt, pepper, red pepper flakes and mix everything thoroughly. Push the vegetables around on the sheet pan into a single layer. Bake for 15 to 20 minutes till the vegetables are tender.

Cooking tips:

Clean and peel vegetables as needed. Flip the vegetables around once while baking.

Serve:

Serve as a side dish or use as topping in pizza.

White Pizza



Ready to bake

White Pizza with Baby Arugula



Ingredients:

Pizza Dough:

1 pkg Pizza dough (store bought or see recipe below)

(Bring chilled dough to room temperature. Divide into tennis ball size balls)

Topping

2 cups grated of your favourite cheeses (Colby, pepper jack)
3 cups grated mozzarella cheese
1 cup goat cheese crumbled (optional) 

Salad 

• 1 bag baby arugula or baby spinach ( wash and pat dry)
• 1/2  cup olive oil
• 1/4 cup lemon juice
• 1/2 tsp crushed pepper
• 1 tsp salt

(Dressing: Whisk together 1/2 cup olive oil, lemon juice, 1 tsp salt and 1/2 tsp pepper and set aside)

Garlic oil

Garlic oil  

• 2 cloves grated/crushed garlic
• 1/2 tsp dried Italian spice ( or 5 sprigs of thyme)
• 1/4 tsp of chili powder or crushed red pepper flakes
• 1/2 cup olive oil

(Add olive oil, garlic and the spices to a skillet and bring to simmer over low heat. Cook for a couple minutes, making sure the garlic doesn't burn and set aside.)

Baked pizza

Method



Preheat oven to 500 degrees. 

Pizza with greens

Press and stretch each dough piece into 8" circle and place on greased or parchment lined pizza pan. Brush each pizza with garlic oil. Sprinkle the pizzas evenly with mozzarella/goat cheese/Colby cheeses. Drizzle each pizza with 1 tbs more of garlic oil. Bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to turn brown.



Add the greens in a large bowl and toss with enough dressing to moisten. Place a handful of greens on each pizza and serve immediately.

Cooking Tips:

Slice pizza before adding the greens. Be sure your oven is clean otherwise the oven will start smoking.  

Serving Tips:

Serve hot.

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Make Your Own Pizza Dough

Ingredients:

• 1 1/2 tsp dry yeast (2 pks )
• 1 cup warm water
• 1 tbs honey
• 4 cups all purpose flour
• 1 1/2 tsp salt
• 4 tbs olive oil

Method:



In a small cup, mix honey, 3 tbs olive oil and yeast in warm water. Let it stand for a couple minutes, till it foams. Add 3 cups flour and salt into a large mixing bowl. Combine the contents of the bowl with the foamed yeast mixture and knead well. Add more flour as needed to make a soft dough. Knead dough for about 10 minutes until smooth,, sprinkling more flour as necessary to keep it from sticking to the bowl. The dough is ready when it is smooth and elastic. Then smear the kneaded dough with remaining olive oil, cover with a wet a paper towel and allow the dough to rise at room temperature for 30 minutes. Knead the dough again, divide into 6 balls, cover and let stand for 10 more minutes. Use immediately, or refrigerate for up to 4 hours. Press and stretch each ball into 8" circles, brush each with additional oil, top with your favorite topping and bake for 10 to 15 minutes in a preheated 500 degree oven until the crusts are crisp.

Cooking Tips:

Remove any chilled dough out of the refrigerator and bring to room temperature before using in your recipe. A warm mixing bowl goes a long way to help the yeast develop.

Serving Tips:

Use as base in your favorite pizza recipe.



Pizza: sauteed vegetables

Pizza: sauteed/roasted vegetables

Un-cooked

Baked

Ingredients:

• 1 pizza crust large
• 2 cups of any pasta sauce of your choice
• 2 cups of shredded mozzarella cheese(any pizza blend will do)
• 1/2 cup of shredded pepper jack, Colby, cheddar or any combination of shredded cheeses
• 1/4 cup Parmesan cheese grated or powder
• 2 cups eggplant or zucchini, diced medium
• 1 cup bell pepper (red, green, yellow)  diced medium
• 1 cup onion diced
• 1 clove crushed garlic(optional)
• 1 tsp of freshly ground pepper
• 1 tsp of Italian spices (any kind)
• 1 tsp of rasam powder or chilli powder (optional)
• 6 tbs of olive oil

Method

Preheat oven to 450 degrees.

Dice all the vegetables into medium sized cubes (1/4"). In a pan saute garlic, onion, bell peppers and eggplant in 4 tbs of oil on medium heat. Let the vegetables brown a little before flipping and shaking the whole pan  to saute. Use the spatula sparsely to flip and twirl the vegetable. Saute for 10 minutes or so till all the vegetables are slightly browned and wilted. Add 3/4 tsp of the Italian spices, 3/4 tsp pepper, 3/4 tsp of rasam powder, 1 tsp salt and mix it in. Turn off the heat and set aside to cool.

Smear the remaining olive oil on both sides of the pizza crust and place it on a slotted pizza baking pan. Spread the pasta sauce generously on top of the oiled pizza crust. Sprinkle 1/4 tsp of rasam or chilli powder. Then top the pizza crust with the cheeses generously, covering the whole crust thoroughly. Layer the cooked sauteed vegetables evenly on top of the cheeses. Sprinkle Parmesan cheese and the remaining spices, pepper and the rasam powder on top. Bake for 15 minutes or so till the cheeses are melted and slightly browned and the crust looks toasted. Remove from oven and slide the pizza onto a large cutting board. Cut into into 8 or so wedge shaped pieces and serve .

Cooking tips:

Also, tear a few fresh basil leaves and spread on top for a distinct flavor. You can vary the amount of sauce, toppings, spices and cheeses you use on the pizza. Can also saute mushrooms, tomatoes and use as add on topping. Just plain sliced green and/or black olives, tomatoes, jalapeno peppers, can also be used as a topping without sauteing them.

Serving tips:

Serve with salad and garlic bread.

Pizza: spinach

Pizza: spinach

Ingredients:

• 1 pizza crust large
• 2 cups of any pasta sauce of your choice
• 2 cups of shredded mozzarella cheese(any pizza blend will do)
• 1/2 cup of shredded pepper jack, Colby, cheddar or any combination of shredded cheeses
• 1/4 cup Parmesan cheese grated or powder
• 1/2 lb frozen chopped spinach, thawed  or 4 cups of tightly packed fresh spinach finely chopped and rinsed
• 1/2 onion chopped
• 1 clove crushed garlic(optional)
• 1 tsp of freshly ground pepper
• 1 tsp of Italian spices (any kind)
• 1 tsp of rasam or chilli powder (optional)
• 4 tbs of olive oil

Method

Preheat oven to 450 degrees.

Squeeze out  most of the water from the thawed or rinsed spinach. In a pan saute garlic and onion in 2 tbs of oil on medium heat  Add and cook spinach on medium heat till the spinach is nicely wilted and pretty dry, about 10 to 12 minutes. Add 3/4 tsp of the Italian spices, 3/4 tsp pepper, 3/4 tsp of rasam  or chilli powder, 1 tsp salt to the cooked spinach and mix it in.Turn off the heat and set aside to cool.

Smear olive oil on both sides of the pizza crust and place it on a slotted pizza baking pan. Spread the pasta sauce generously on top of the oiled pizza crust. Sprinkle 1/4  tsp of rasam powder.  Then top the pizza crust with the cheeses generously, covering the whole crust thoroughly. Layer the cooked spinach evenly on top of the cheeses. Sprinkle the Parmesan cheese and the remaining spices, pepper and the rasam powder on top. Bake for 15 minutes or so till the cheeses are melted and slightly browned and the crust looks toasted. Remove from oven and slide the pizza onto a large cutting board. Cut into into 8 or so wedge shaped pieces and serve .

Cooking tips:

Also, tear a few fresh basil leaves and spread on top for a distinct flavor. You can vary the amount of sauce, toppings, spices and cheeses you use on the pizza. Can also saute mushrooms, tomatoes and use as add on toppings. Just plain sliced green and/or black olives, tomatoes, jalapeno peppers, can also be added  as topping without sauteing them.

Substitute broccoli for spinach. Bring 4 cups of water to a boil. Add 1 tsp salt and 2 cups of bite sized broccoli florette's to the boiling water. Cook the broccoli for 1 minute and drain all the water and set aside. Then, follow all the steps above used to make the spinach pizza.

Serving tips:

Serve with salad and garlic bread.

Penne Pasta with Asaragus

Penne Pasta with Asparagus
Ingredients:

• 1 lb of penne pasta
• 1/4 cup unsalted butter
• 1 lge yellow onion chopped
• 1 lb of asparagus trimmed and cut into 1" pieces
• 1 red or yellow bell pepper seeded and diced
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Method: Cook pasta as per the directions on the box. In a separate pan, melt butter over medium heat. Add onion and saute for 5 minutes. Add the asparagus and bell peppers and saute for 5 minutes or until tender. Then add the heavy cream, salt, pepper and bring to a boil. Reduce heat and simmer for 1 minute. Drain the cooked pasta and add to the pan. Toss with the sauce. Serve immediately.
Tips: Spice it up with one diced jalapeno pepper along with the bell peppers. Also can add 1/2 tsp of red pepper flakes to liven it up more.

Eggplant Lasagna with a desi twist

Eggplant Lasagna

Ingredients:

• 3 Lasagna noodles(sheets)
• 1 large purple eggplant sliced lengthwise about 1/8 th thick
• 3 cups of any pasta sauce of your choice
• 2 or 3 cups of shredded mozzarella cheese(any pizza blend will do)
• 1 cup of shredded Mexican cheese blend
• 1 tsp of freshly ground pepper
• 1 tsp of Italian spices (any kind)
• 2 or 3 tbs of rasam powder
• 6 tbs of olive oil
• 2 tsp salt

MethodBoil about 2 quarts of water in a large pot. Add 1 tsp salt and pasta noodles and cook uncovered, stirring occasionally for 10 to 12 minutes, until the desired tenderness is reached. Remove from heat,drain and set aside
In a pan drizzle 2 tbs of oil and place the sliced eggplant in a single layer. Drizzle another table spoon of oil on top and cook on medium heat. Once the eggplant is browned on one side, flip it over and let it brown on the other side. Sprinkle 1 tsp salt, 3/4 tsp spices, 3/4 tsp pepper, to both sides of the browned eggplant and set aside from the heat to cool.
Preheat oven to 350 degrees.
Smear 2 table spoons of oil in a 9"x13" pan. Spread about 1/2 cup of pasta sauce at the bottom of the pan. Sprinkle 1/2 tsp of rasam powder. Place 2 or 3 pasta noodles in a single layer and spread 1/2 cup shredded mozzarella cheese. Then place the cooked eggplant in a single layer on top of the cheese. Repeat layering eggplant, pasta sauce and cheese. Top the last eggplant layer with the Mexican cheese blend. Sprinkle each sauce layer with a little rasam powder. Also sprinkle the remaining spices and pepper on the top most layer. Cover and bake for 45 minutes. Then increase the oven temperature to 450 degrees. Uncover and bake another 10 minutes, until the cheese is browned lightly and is bubbly. Let stand 15 minutes before cutting and serving.

Cooking tips:Can also sprinkle 1/4 cup Parmesan cheese on the top layer during the last 5 minutes of the uncovered baking. Also spread 1/8 cup freshly chopped parsley on the top layer to spruce up the lasagna. For drier lasagna spread the pasta sauce stringently, for juicer lasagna add pasta sauce more generously in between layers.

Serving tips:Serve with salad and bread sticks.

Spinach Lasagna with a Desi twist

Grated cheeses

Spinach Lasagna
Ingredients:

Spinach mixture

• 10 to 12 Lasagna noodles(sheets)
• 2 or 3 cups of any pasta sauce of your choice
• 2 cups of shredded mozzarella cheese(any pizza blend will do)
• 1 cup of shredded Mexican cheese blend
• 1/2 lb frozen chopped spinach, thawed
• 1/2 onion chopped
• 1 clove crushed garlic(optional)
• 1 tsp of freshly ground pepper
• 1tsp of Italian spices (any kind)
• 2 tbs of rasam powder
• 4 tbs of olive oil
• 2 tsp salt

Method
Boil about 3 quarts of water in a large pot. Add 1 tsp salt and pasta noodles and cook uncovered, stirring occasionally for 10 to 12 minutes, until the desired tenderness is reached. Remove from heat and drain.
In a pan saute garlic and onion in 2 tbs of oil on medium heat. Add the 3/4 tsp spices, 3/4 tsp pepper, 1 tsp salt and spinach. Continue to stir, mix and cook on medium heat till the spinach is nicely wilted, about 10 to 12 minutes. Turn off the heat and set aside.
Preheat oven to 350 degrees.


Lasagna slice

Smear 2 table spoons of oil in a 9"x13" pan. Spread about 1/2 cup of pasta sauce at the bottom of the pan. Sprinkle 1/2 tsp of rasam powder. Place 2 or 3 pasta noodles in a single layer and spread about 1/2 to 3/4 cup of the cooked spinach mixture on top of the pasta noodles. Spread 1/2 cup of sauce on top of it. Then spread 1/2 cup shredded mozzarella cheese and sprinkle 1/2 tsp pf rasam powder over it all. Repeat layering. Top the last pasta layer with the Mexican cheese blend. Sprinkle the remaining spices and pepper on top. Cover and bake for 45 minutes. then, increase the oven temp to 450 degrees. Uncover and bake another 10 minutes, until the cheese is browned lightly and is bubbly. Let stand 15 minutes before cutting and serving.
Cooking tips:
Can also sprinkle 1/4 cup parmesan cheese on the top layer during the last 10 minutes of the incovered baking. Also spread 1/8 cup freshly chopped parsley on the top layer to spruce up the lasagna. For drier lasagna spread the pasta sauce stringently, for juicer lasagna add pasta sauce more generously in between layers.
Serving tips:
Serve with salad and bread sticks.

Pasta Broccoli

Pasta Broccoli
Ingredients:

• 1 1/2 cups of dry pasta(bow tie, spirals shells any kind you like)
• 1 head of broccoli (cut into the smaller flower lets, sliced pretty large)
• 1/8 cup of chopped basil(optional)
• 1 1/2 tsp salt
• 1 small red onion sliced lengthwise
• 1 clove of diced garlic(optional)
• 1 tsp of freshly ground pepper
• 1 tsp of dry Italian spices(mixed variety)
• 1/2 tsp of hot chili sauce(optional)
• 1 sliced jalapeno pepper(optional)
• 1/4 cup of olive oil

Method:
Boil 4 cups of water, add 1 tsp salt and pasta. Continue to cook for about 10 minutes till pasta is is 3/4 cooked. Add the broccoli florets and boil for 1 minute. Drain all the water, reserving about 1/4 cup or so with the pasta and set it aside. In a separate pan add the olive oil, garlic, jalapeno peppers and onion. Cook on medium heat, tossing/flipping the contents (try not to use the spatula) using the pans handle till the onion looks slightly brown. Add the ground pepper, Italian spices, 1/2 tsp salt and the cooked pasta/broccoli with the water. Turn off the heat and add the hot chili sauce, basil and toss well with a spatula.
Cooking tips:
Can add sauteed sliced mushrooms.
Serving Tips:
Serve hot with garlic bread.
Serve cold as salad: Once the pasta broccoli has cooled, add 2 tbs of Italian dressing, toss some cherry tomatoes, green/black pitted olives and serve as salad. Imagination is the limit to make other variations of this salad.