ROASTED MARBLE POTATOES WITH DRIED HERBS

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homemade samosas (psst! they’re baked!)

homemade samosasSamosas are one of those snacks that bridge the cultural divide.

Indians and non-Indians alike can attest to their flaky, mealy goodness. Typically made with maida or all-purpose flour and deep-fried, they may not be the healthiest snack, but I’ve made some substitutions for a more health-conscious option.

Those afraid of trying Indian food for fear the myths of spicy heartburn and a bloated belly might be true (they are—but that’s half the fun!) can dip a toe into Indian gastronomy by sampling a delicious and relatively safe samosa.

Chutney on the other hand…

Continue reading “homemade samosas (psst! they’re baked!)”

WHOLE WHEAT SPAGHETTI WITH SPINACH AND MUSHROOM IN A CREAM SAUCE

spaghetti-1180x664I really like pasta. When other people make it, that is.

I never seem to get it right—it’s never salty enough, or tastes too tomato-ey. Pumpkin, picky eater that she is, won’t touch it, and I never have the heart to make it, knowing the fight that lies ahead. As a result, we have packages of the stuff taking up space in our pantry.

I had heard that adding milk to the pasta would give it a creaminess, but I could never quite achieve it in the past. When I recently purchased mushrooms and spinach, out of the blue this recipe popped into my head. I thought it over for several days, wondering if I would screw this one up too.

When I had run out of ideas for dinner, I finally began experimenting with this combination of ingredients. I had nothing to be afraid of; it turned out beautifully, and it really was so easy.

Everyone loved it (including Pumpkin!) and I can’t wait to make it again!

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WHOLE WHEAT SPAGHETTI WITH SPINACH AND MUSHROOMS IN A CREAM SAUCE


INGREDIENTS

  • 1 lb whole wheat spaghetti
  • 3 cups  spinach, chopped
  • 2 cups of mushrooms, sliced
  • 1 onion, chopped
  • 2 cups whole milk
  • salt and pepper to taste
  • spices (optional)

PREPARATION

  1. Boil water in a stock pot and cook spaghetti according to package directions.
  2. As spaghetti is boiling, add spinach and mushroom.
  3. When spaghetti has been cooked al dente, drain. Rinse with cold water to keep spaghetti from sticking together. Set aside.
  4. In a separate pan, sauté onions until caramelized.
  5. Add spices. Allow them to incorporate for another minute.
  6. Add milk, turning heat to low, and allow to simmer for 5-7 minutes.
  7. Toss in spaghetti-spinach-mushroom and continue to simmer for another 2-3 minutes.
  8. There should be enough milk/sauce to coat the pasta. If there isn’t add more milk, little by little to achieve desired result. Serves 4-6.