- 4 oz Penne Pasta
- about 5 to 6 Kale leaves
- 3/4 cup mixed mushrooms (such as portabella, oyster, button mushroom etc.)
- 4 – 5 halves of sun dried tomatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon extra virgin olive oil (optional)
- 2 tablespoons parmesan cheese (may be more according to taste)
- Cook pasta, drain and keep aside
- Discard thick stems of kale. Wash and roughly chop into big pieces
- Clean mushrooms. cut them into thick slices.
- Chop sun dried tomatoes into small pieces
- Add oil to a skillet and when hot, add Kale and saute/cook for about 3 minutes in high heat stirring frequently.
- Add mushrooms and saute/cook for another 3 minutes on high heat
- Reduce flame and add sun dried tomatoes and saute for about a minute
- Add pasta to the skillet and mix well
- Add salt and pepper.
- Add extra virgin olive oil
- Sprinkle with parmesan cheese ( mixed the cheese into the pasta which I always like)
- Serves 2
Note: If you like olives, you can add a couple of black (kalamata) olives at the end.
I like to make fresh juice in summer especially on a hot day like this. We are having the most hottest days for this years and the temperature is scorching to about 100F. So this morning I thought to make this Beet juice with Kale and apples.
- 1/2 of a medium beet
- about 5 fresh kale leaves thick stems removed
- 2 fresh apples (I like granny smith since it has a sour and tart taste)
- Wash and peel beets. Chop them into small chunks
- Wash kale and tear the leaves into rough pieces
- Wash and core apples and just cut them into pieces (no need to peel unless other wise you prefer to do so)
- First add beets to the juice and followed by kale. (Kale does not produce a lot of juice like other fruits. You will get a very small quantity which would be very thick and dark green)
- Now finish off with apples (make sure you do not add kale last. Since the juice is very less, we have to finish off with a fruit or vegetable that gives a lot of juice. This way kale juice will be washed into the container with the apple juice)
- add some ice cubes and enjoy!
- Makes 2 glasses.
Today when I came from home, I was way too tired to cook something from scratch. So I always buy and keep these instant pulav mixes. This whole grain blend is very nutritious and very easy to cook. This blend contains Bulgar, brown rice, whole grain rice, and other grains. One box is enough for two people for a main meal. It comes in different flavors. One box contains whole grain blends and a pouch which has the spice and flavor mix. So if you would like to use your own spices, you can do so instead of using the pouch that comes in the box.
I bought the roasted garlic pecan flavored blend. The spice pouch contains the spice mix with chopped pecans.
- 1 box whole grain blends
- 1 cup sprouted mixed beans
- 1 small red bell pepper (you can use orange or yellow as well)
- about 7 – 8 white mushroom
- 1 small bunch bok-choy
- 2 teaspoons cooking oil (I use canola oil)
- Cook whole grain blends according to package directions and leave aside.
- In the meantime wash and drain sprouted beans.
- wash and cut bell pepper into thin stripes (each about 2 inches long)
- Thinly slice mushrooms
- Wash Bok-Choy thoroughly to remove any sand particles
- separate thick stems and chop them into one inch pieces
- Tear Bok-Choy leaves into rough pieces
- Add oil to a skillet and once hot add sprouted beans and saute for about 3 minutes.
- Add bell pepper, mushroom and Bok-Choy stems and saute for another 4-5 minutes
- Add Bok-Choy leaves and saute for one minute (Bok-Choy leaves wilt very quickly. So don’t saute for too long).
- Mix cooked whole grain blends into the vegetable mixture and leave aside for about 10 minutes for the flavors to develop.
- Serves 2
Note: When sauteing vegetables, you don’t need to add salt to the vegetables since the spice pouch has salt in it. So after mixing the vegetables into the whole grain blends, leave for a while so the salt will be absorbed into the vegetables. Leaving for a while also enhances the flavor.
I feel like we are already in the middle of summer in the North-East. With this hot and steamy weather, every one is looking for some thing to cool off. I love juice. But when I look at the nutritional values in the label of juice drinks or smoothies they are all loaded with lots of sugar. So I decided to make my own juice this summer. This morning I made this Carrot Ginger juice. with the sweetness of the veggies and fruits, ginger gives a nice spicy flavor to this juice. Here is the recipe.
- 3 medium carrots
- 1 tart apple (like granny smith)
- 1 large orange
- 1/4 teaspoon lime juice
- 1/2 inch piece of ginger
- Peel and wash carrots
- Wash apple and slice them (no need to peel the skin since it gives the tart taste)
- Peel the orange and break into quarters
- Peel and wash the ginger and chop them into rough pieces
- First add carrots to juicer
- Now add ginger and then the rest of the fruits (in this way, you will be getting all the ginger extract into your juice)
- Transfer to a bowl and lime juice (I like lime juice compared to lemon juice since lime juice has a strong taste and better flavor)
- Transfer to juice glasses and add ice if needed.
When I came back from work last Friday, I was thinking what to make that is light and refreshing for the weekend. It was a hot day. I knew the weekend was also going to be hot. So I had some left over mango lassi. Immediately I knew what I wanted for the weekend – Panna Cotta with Mango lassi. I also had a lot of fresh blueberries in the refrigerator. Well with all these I came up with this recipe.
- 1 1/2 cups Vanilla yogurt
- 1/2 cup mango lassi
- 1 envelope gelatin
- 2 tablespoons hot water
For the blueberry sauce
- 1 cup fresh blueberries
- 3/4 cup water
- 1 teaspoon brown sugar
- 1/4 teaspoon lemon juice
Make Panna Cotta:
- Whisk mango lassi and yogurt and leave aside
- Put gelatin in hot water and stir to dissolve
- Whisk gelatin mixture into yogurt mixture
- Pour into 4 custard cups and chill over night (about 8 hours)
To make the sauce:
- Put blueberries, sugar and water in a saucepan and bring to boil
- Lower the flame and cook until sauce becomes thick.
- Cool sauce completely
- Run a knife around the edges of the custard cup and gently wiggle the Panna cotta.
- Flip upside down on a plate and spoon blueberry sauce over the Panna Cotta.
- If you don’t have vanilla yogurt, you can use plain yogurt with 1 teaspoon of vanilla extract.
- If you cannot get Mango Lassi it can be replaced with butter milk.
- Since I used vanilla yogurt and mango lassi, I did not add any sugar since they have sugar in them. If you are planning to use plain yogurt and butter milk, add about 2 tablespoons of sugar.