Chow Chow/Chayote and Spinach in Homemade Marinara Sauce

Aah, this is a recipe that can be coupled either with an Italian counterpart such as Pasta or an Indian staple rice variation such as Pulav or just a steaming bowl of rice. I made this combination of veggies a couple of times now simply because the Vitamin C rich Chow Chow combined with the Iron rich spinach  helps to absorb the iron much better. This time I went slightly  Italian although I have never seen an Italian dish made with Chayote or Chow Chow as we call it in India.

My family and I somehow liked this combination. This simple to make dish can be herbed up to combine well with your favourite pasta or can be spiced up with your favourite Indian spices. Like I mentioned, this time I went the Italian 'Marinara' way. The next time I will share the Indian 'Masaledar' way :)

Hope you enjoy!

You need:

• 3-4 medium size Chow Chow / Chayote, finely diced
• 2 medium sized bunches of green spinach, finely diced

For the Marinara Sauce:

• 5 medium fully ripened tomatoes, crushed (you can also use the canned variety)
• 1/2 a pod of large cloved garlic, chopped finely
• 1 large onion (white), chopped finely
• 1/2 tbsp salt
• 1/2 cup of Olive Oil
• 3-4 fresh basil leaves, finely chopped (or 2-3 tbsp of dried basil)
• 1 tbsp oregano
• 1/2 cup of drinking water

The Make:

For the Marinara Sauce:
1. In a large saucepan , add the oil and saute the onions and garlic and cook until lightly brown over medium heat. Shake the pan intermittently to allow even cooking and avoid burning. (The shaking/tossing action is preferred to sauteing with a spatula).
2. Add the crushed tomatoes with their juices, the water, salt and oregano and bring to a boil.
3. Then lower the heat and simmer to cook in the covered saucepan for about 20 minutes or until thickened.
4. Uncover and add the basil and cook for another 2-3 minutes. Turn off the heat and set aside to rest. (You can even bottle the marinara sauce once cooled and refrigerate and use as required).

5. In a deep-bottomed non-stick pot, add the oil and saute the Chow Chow.
6. Next toss in spinach and saute well. Cover and cook for 10 minutes.
7. Next add in all the Marinara sauce and cover and combine for 5 minutes.

Serve hot with your favourite choice of pasta. Shave some Parmesan cheese or I even liked Gruyere cheese on top once served.

Simple Penne Pasta with Mushrooms

With the Lenten season 2015 here, I believe many of you will benefit from some of these simple recipes to be shared on G'Gina's Kitchenette. Many practicing Christians abstain from non-vegetarian food to the extent of eggs and dairy being eliminated from all meals during Lent. These days a lot of people abstain from their favourite foods including chocolates or choice meals. Some even abstain from social networks, etc. While this is admirable, unfortunately I cannot abstain from social networks as most of my work is done online :)!

So for now it is still simple meals and vegetarian food. However I will share some other recipes as well to benefit my readers who are not practicing Lent.

You need:

• 300 gms of penne pasta (I used a whole wheat variety)
• 250 gms of Mushrooms, diced  (you can use any variety, I used smaller button mushrooms)
• Extra virgin olive oil (EVOO)
• Olive oil - cooking variety
• Fresh or dried parsley (1 bunch or 2 tbsp)
• Salt to taste
• Paprika (optional)
• Water to boil
• 3-4 cloves of garlic, grated finely

The Make:
Preparation Time: 5 minutes | Cooking Time: 30 minutes| Serves 3-4 adults

1. Bring water to boil in a deep pot or wok and  once on a roll, lower the heat and pop in the pasta. Cover and cook on medium heat for 20 minutes or until al dente. Drain and set aside.
2. In the same wok, drizzle some olive oil and saute the mushrooms for 5 minutes. Pop in the grated garlic and parsley and saute for another 5 minutes. You can also add the paprika and salt at this point.
3. Add in the cooked pasta and toss well. Add in the EVOO and serve hot.

King Grill Steak with Herby-Buttery Pesto

I was inspired to make this dish since our recent visit to Italy. It is a simple but delicious meal for two. My husband (the Taste Master) was impressed with my twist on the traditional pesto (which is normally made of basil, pine nuts and extra olive oil  ground to a creamy texture with hard cheese such as Parmigiano-Reggiano and Pecorino added). We had this 'on the rocks' with beer and made for a delicious and wholesome meal. It goes well with a side of salad, lemon wedges or even toasted bread rolls or garlic bread.

The cast:

• King Fish fillets - 2 (wt. about 225 gms each or 8 oz each) - cleaned and patted dry
• Pesto sauce
• Ground Black Peppercorn - 2 tbsp
• 6 garlic cloves - crushed in a mortar and pestle or with the back of your kitchen knife
• 2 tsp olive oil or extra virgin olive oil
• 2 tbsp parsley leaves (chopped)
• 100 gms salted or unsalted butter at room temperature
• Salt to taste (take care if you are using salted butter)
• Juice of 1/2 lemon

The play:

Cooking Time: 15 minutes, Preparation Time: 20 minutes


1.Take the pesto sauce and mix well in a grinder with the butter. Roll the prepared herby-butter in a cling film (this can be refrigerated for at least 3-4 days in advance). I placed mine in a plastic air tight container to avoid spillage in case of power-cuts which happens often here in India (esp. in summers). Defrost before use.

Pesto Sauce

2. Marinate the fish fillet with lemon juice and ground pepper and crushed garlic(you can also insert the garlic pods in the eye of the fish fillet which is the bone at the center) with salt to taste.

King fish steak marinated and bagged

3. Heat the oven or grill to a high and lower heat. You can place an iron skillet to the oven with a dash of olive oil with the marinated fish fillet and cook on both sides for at least 2-3 minutes. If you are using a grill, lightly dab the marinated fish with the olive oil on both sides and allow to cook at least 2-3 minutes on each side. Make sure when you are taking out the fish on the skillet to use oven mitts or a thick cloth as the skillet handle would be hot!

Layering the marinated king fish in grill pan

3. Add the chopped parsley leaves.Once cooled, transfer the fish contents along with the juices in the skillet(or the juices collected on the tray below the grill) to a air tight sealed bag and refrigerate. You can do this a day in advance. Thaw at room temperature before use.

4. On a skillet, add a drizzle of olive oil and place the thawed fish fillets along with its juices.

5. Turn to the oven for 2-3 minutes on each side and then add a a slice of the herby-butter (to desired thickness) on top of each fish fillet and return it to the oven until the fish is cooked and butter melted. It should take another 3-4 minutes.

6. Do not overcook or fish will return dry. Your King#1 is ready to eat!

Enjoy...Bon Appetit!

King Grill steak with Herby- Buttery Pesto

Pesto Sauce

My Pesto sauce:

Fresh Fenugreek (Methi) Leaves

• Flat-leaf fresh Parsley- one bunch- chopped
• Fresh flat spinach leaves - 1 bunch- chopped (*optional - I add it for the nutritional value - a rich source of calcium and iron)
• Fresh fenugreek (methi) leaves - 1 sprig (*optional - I add it for the nutritional value - antidiabetic properties of both Type-1 and Type-2 diabetes. It is also helps to avoid constipation)
• Dried basil leaves
• Extra virgin olive oil - 1 tbsp
• 3-4 garlic cloves diced
• Juice and zest of 1 lemon
• 2-3 tbsp of whole wheat breadcrumbs
• 1 tsp of black pepper or cayenne pepper

Method:

Pesto Sauce

1. Grind the parsley and spinach in a grinding jar or food processor with the juice and zest of the lemon and olive oil till a creamy paste is formed.
2. Add the remaining ingredients.
3. You can store the above for 5-7 days in a sealed container or cling film in the fridge.