Tag Archives: peas

Primavera Pasta.

Spring! One day, I’ll quit talking about how excited I am that it isn’t winter anymore. But not today!

This dish is one my Mom and I saw on Rachael Ray’s 30 minute meals TV show. I used to claim to not be able to stand her perky personality and meals that seemed to be thrown together, but I’m okay with her now. In fact, I actually really like her magazine–you should give it a try.

Most recipes my family or I see on TV/in a magazine/in a cookbook/online etc that we decide to make tend to get modifed in some way.  My Mom modified this recipe to make it more fresh and less creamy, and also vegetarian! Pro Tip: read recipe reviews/comments to get tips and tricks. Or just keep coming back here and I’ll dole them out!

The Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1/2 white onion, chopped
  • 1 or 2 zucchinis, chopped
  • 1 cup shredded carrots, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 cups cooked tiny pasta (I used Ditalini)
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons chopped flat-leaf parsley, a handful
  • 1 cup frozen peas, thawed
  • Salt and pepper

Directions:

1.Heat a medium skillet over medium high heat and add the olive oil.

2. Add garlic and onions and cook for about 1 minute.

2. Add green pepper, zucchini and carrots. Saute 5 minutes, or until veggies are cooked.

3. Add in your favorite tiny pasta (orzo is the best, but whatever you have works!) Stir in parmesan cheese, parsley and peas. Season with salt and pepper, to your taste. Add some garlic salt if needed. 

The picture barely does this recipe justice. Add a salad or a piece of baguette to this meal and enjoy. Maybe even take it and eat outside!


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Easy Vegan Indian Food

I love Indian food. Love it. I love going to an indian restaurant and trying something new, but that can be pricy. And often unhealthy. My mom makes indian food all the time so I had her send me some recipes. These are vegan, easy and healthy! Here are my two favorites.

Cauliflower & Potatoes
1-3 T Shan Dal seasoning (yellow box)
1 medium yellow onion, diced
1 green pepper, sliced
1-2 cloves garlic, smashed
6 circles of sliced ginger, 1/8” thick, peeled and diced
3 T Fresh Cilantro, chopped – add more if you like
½ -1 tomatoes, diced (fresh is best)
1 head cauliflower
1-2 russet potatoes or any type chopped in bite sized pieces
2-3 T tomato paste
1 cup water, add as needed
1 cup green peas (defrosted)
1 teaspoon veg oil

Directions
1. Sauté onion, green pepper, ginger and garlic in one teaspoon of vegatable oil, until soft.
2. Add the diced tomatoes, potatoes, tomato paste,  1 T “Shan” dal seasoning and 1 cup of water.


3. Cook covered until potatoes are ¾ cooked tender.
4. Add cauliflower and cilantro; cook with lid on until tender.

5. Add more water, seasoning (if you need more spice) and tomato paste as desired. Stir to cover.
6. Add 1 cup (room temp) green peas and cook for 2 minutes.


7. Garnish with cilantro!

NEXT UP! The easiest recipe known to Indian cooking!!

Ingredients
½  cup red lentils
1 cup yellow moong dal
4+ cups water
1-2 T Shan Dal spice mix (go with one if you like it not so spicy, two for spice)
½ med. Onion, chopped
2 tsp. chopped fresh ginger
1 clove fresh garlic, smashed

Directions
1. Sauté onions, ginger and garlic in a tiny bit of olive oil until soft.
2. Add lentils, water and Shan Dal spice mix, and cilantro.
3. Cook covered for about 30 minutes until soft. These will have a creamy polenta-y texture to them.

Some of the items (dal, seasoning) could be a little hard to find, but check out your local Indian or Asian food store, or even Whole Foods. Amazon.com is often a great resource for finding weird and hard to find packaged foods as well.

I can’t tell you how amazing this meal is. The leftovers will make your co-workers jealous. I like to serve this with a little bit of rice and some white wine. Vinho Verde is the best if you can get your hands on some. Trust me when I say that Indian food and wine is one of the best combos out there.

indian food