Sautéed Portabella Caps with Baby Bok-Choy

This is one of the most simplest and easiest recipes I have made.  For this recipe, it is good to use large Portabella caps instead of Portabells baby mushrooms.  The large caps has more distinct flavor and has a nice chewy texture when roasted.  Even though extra virgin olive oil is mainly used in salads (not for… Continue reading Sautéed Portabella Caps with Baby Bok-Choy

Bulgar with Mixed Greens

Spring is almost here.  With spring coming, the whole nature will change to green and with colorful blossoms every where.  So to celebrate this spring and the warm weather I thought to make a dish that has only green vegetables and leaves.  Green vegetables and green leaves are packed with a lot of vitamins and minerals.… Continue reading Bulgar with Mixed Greens

Vegetarian Yakisoba

Nothing is more delicious than home cooked food especially when it comes to dishes like pasta, noodles, and pizza.  I love trying different cuisine recipes but have never thought of trying any Japanese recipes.  Probably I have been under the impression that Japanese cuisine is mostly based on sea food, sea weed and sushi.  So I… Continue reading Vegetarian Yakisoba

Pasta with Roasted Broccoli and Kidney Beans

Ingredients: 4 oz Pasta such as Rotini 4 oz dried kidney beans 2 large portabella mushrooms 1 medium red bell pepper 1 small head/bunch broccoli 1 tablespoon chopped sun dried tomatoes 2-3 tablespoons feta cheese 1 – 2 teaspoons extra virgin olive oil Pam/oil spray Salt and pepper to taste Method: Cook pasta and drain… Continue reading Pasta with Roasted Broccoli and Kidney Beans

Pasta with Kale and Mixed Mushrooms

Ingredients 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… Continue reading Pasta with Kale and Mixed Mushrooms