WHAT DO I MAKE...

Whole Wheat Pesto Pizza Trader Joe's 100% Whole Wheat pizza dough - 1/2 the quantity i.e. 8oz Fresh asparagus - about 10, I used the top 4" Frozen broccoli - about 10 florets, thawed Sun dried tomatoes - 3 T Basil pesto - 4 T Cheese - 1/4 C or less of any low-fat variety. I might try nutritional   yeast flakes as a substitute next time! Suggestions for other substitutes are welcome :) Preheat the oven at 350 F. Prepare a cookie sheet with parchment paper and sprinkle some cornmeal over, this helps easy removal of the pizza post baking. Place the dough on the sheet and roll it out, use some flour if required. If you are using your "clean" hand/fingers, rub some EVOO before you start. I rolled it out to about 6-7" but for next time, I might try close to 9-10" because when you bake, it rises/puffs up really well. Once you've rolled your dough out, brush some EVOO all over including the ends. I used about 1T of the oil from the sun dried tomatoe...

We realized today that our blog crossed 10,000 page visits...yayy us! I had to write a post to celebrate that! Although to be fair to us, we installed the counter only recently. So, the actual number of page visits is higher than that. Nevertheless, a milestone achieved and a reason to celebrate! Before I get to my recipes, I want to (quickly) take this opportunity to thank all our readers for visiting our blog and sharing your views and feedback with us. We love to hear from you and hope to have your continued support as we aim for loftier goals! Thank you, readers! Asparagus Soup One of my favorite soups, and I made it today after a very long time! Here is the RECIPE . I made a slight modification to the original recipe and added a jalapeno pepper to give it that spicy kick. I used half a jalapeno that was deseeded, deveined and chopped. I added it to the pan along with the onions. Feta Cheese Pasta The inspiration to mix feta cheese and tomatoes came from Zoom Yummy , th...

For this year's holiday dinner, I decided to stick to a pasta dish for the main course and I wanted something filling yet not too heavy. Nalini suggested a creamy-pesto pasta with roasted corn and grape tomatoes. Her sauce made a yummy base, she prepares a roux and adds some home made pesto to it. The whole milk and home-made pesto give it a rich taste and texture and needless to say, the pasta was a BIG HIT at the party!  This week I wanted to recreate that pasta but did not have time to make the sauce from scratch. I came across a recipe that used mayonnaise for a creamy pink sauce. Well, absolutely no comparisons to Nalini's original home made version but this definitely makes for a quick-fix creamy pesto sauce! Creamy-Pesto Pasta with Mayonnaise Ingredients: Mayonnaise - 2-3 tbsp, I used a light mayo  Pesto - 2 tbsp, I used Costco's Warm 2% milk - 1/4 cup or less  Add the above according to your preference. Add more milk if you like a more saucy pasta! Grape ...

Serving Size:2-4 (depending on appetite!) Posted by: Anu Roasted Red Pepper Fettuccine in Pink Sauce and Homemade Garlic Bread! This pasta turned out better than my husband or I expected. I started out to make the traditional fettuccine alfredo but then thought of sprucing things up. So, in place of the alfredo sauce, I made a pink sauce by marrying the alfredo with marinara and blessing it with a dash of hot sauce. The final product turned out absolutely yum, creamy yet tangy and was much better than the boring marinara-spaghetti or fettuccine-alfredo. Hope you all like it as much as hubby and I did. Without much ado, here goes the recipe to this spring-y pasta that I made with stir fry veggies and a few other things. Ingredients Fettuccine pasta - cooked according to the box instructions - 1/2 pk Peas - frozen or fresh, boiled - 1/4 c Broccoli florets - blanched - 1/4 c Bell peppers - red/yellow/green - diced - 1/4 c Onions - diced - 1/4 c (Alternatively, you can get a froze...

I call this Gourmet pizza because it sounds better than Veggie Lover's or a Simply Veggie Pizza. There is no real recipe for this: I use whatever cheese and vegetables I have at hand any given day. I made this one with the following ingredients: Red Onion Red bell pepper Yellow bell pepper Green bell pepper Mushrooms Tomatoes Jalapeno pepper Fresh Mozzarella (although I wont recommend fresh) Feta cheese Parmesan cheese Mild Cheddar Pizza base (you can make your own) Ragu Pizza Sauce Olive oil I cut all veggies into 1/2 inch strips except for jalapeno peppers and mushrooms that I cut in slices. I brushed the base with olive oil, applied the pizza sauce generously and sprinkled mozzarella cheese all over. Since I used 'fresh' mozzarella, I had to cut it into tiny bits. Fresh mozzarella generally comes in small balls or a big lump of cheese in brine. Since I did not have regular mozzarella that I could grate, I just cut it up as well as I could. I added all t...

Posted by: Nitika Serving Size: 2 I tried this pasta a few years ago and I have to tell you - the ground almonds and raisins add that 'magic' touch to this recipe. Plus, the cottage cheese or paneer adds a filling flavor without settling on your chest! I made this pasta for our Holiday lunch at work and it was quite appreciated as the 'desi' version of pasta w/o the familiar desi spices. Ingredients: Penne (or Rigatoni) pasta - 1/2 lb Red Onion - 1 big, (cut lengthwise) Green bell pepper - 1 big,(cut lengthwise) Fresh mint leaves - 5-8 Fresh basil leaves - 5-8 Paneer - 1/2 cup (grated) Sugar - 1 tsp White wine - 1/2-2/3rd cup (I used Chardonnay) Classico Cabernet Marinara - 2/3rd of a bottle Almonds - 1/4 cup (coarsely ground) Roasted slivered almonds - 1/4 cup Golden raisins - 1/4 cup (coarsely ground) Extra Virgin Olive Oil (EVOO) - 3 tbsp 1.Boil around 3 quarts of water, add salt, EVOO, and add the pasta and cook al dente (for more instruct...