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.

Assorted Pasta Bolognese - A Twist on Spaghetti Bolognese

I have to start this post with an apology to my readers. It has been quite a while since my last post and while the reasons are large and varied. I can tell you that the first part of my New Year 2013 was spent away on a holiday/medical research followed by what I earlier thought I would never experience "Writer's block"! I am happy to tell you though that I did spend that time in trying out new recipes and now am ready to share with you all of my new creations. January left with a bang with my darling' daughter's much celebrated 3rd birthday.

Of course as tradition goes, Mum always needs to pamper lil ones with their faves during their birthday celebration. Izzy has always loved pasta, noodles, tomato/ragu base with meat. So what best to make than Bolognese Sauce. Hmmm, but since we only had a duo at the celebration at first and pasta being one of my favourite as well, I decided to add a mild twist to the traditional Spaghetti Bolognese. I used Noodles and Rigatone. Needless to say the birthday girl was wowed with her surprise brunch meal. Bolognese Sauce as you may know is a meat based sauce originating from Bologna, Italy. Hope you enjoy this meal as much as we did.

Pasta Bolognese

 You need:

For the Bolognese Sauce:

• 500 gms Minced meat (Veg option: Soya granules)
• 1 large grated Onion
• 1 grated carrot
• 4 cloves of garlic, crushed and diced
• Sprinkle of oregano
• 2 tbsp of tomato paste or Homemade Tomato Puree
• 500 gms of tomatoes, skinned and chopped **
• Dash of Worcestershire Sauce (Veg option: Soya Sauce as Worcestershire sauce may contain fish)
• Salt and Pepper -  to taste
• Olive oil as required
• Dash of dried parsley or 2 tsp of  fresh parsley

*Optional: 

• Dash of red wine (avoid if cooking for kids)
• 1 tbsp of cream

**(Tip: you can skin the tomatoes by running the tomatoes under hot water)

For the Pasta:

• 50 gms of Noodles (half cooked and strained)
• 50 gms of Rigatone Pasta (half cooked and strained)
• Grated gruyure cheese (optional)

The Make:

Preparation Time: 10 minutes | Cooking Time: 20-25 minutes | Serves 4-6 adults

1. Heat olive oil in a deep bottomed skillet and saute the onions and carrots till translucent. Do not brown.

2. Season with salt and add the crushed garlic. Next sprinkle the oregano and saute for 1 minute on medium heat.

3. Add the mince meat, parsley and  add the tomato paste. Saute well.  You can add the red wine at this stage and reduce. I did not use wine as I mentioned this was a kids meal for my little one.

4. Next add the chopped tomatoes and Worcestershire sauce. Cover and simmer for 10-15 minutes. You can uncover and add cream at this stage.

5. Add the pasta and noodles. Saute without crushing the pasta and allow to simmer for 5 minutes. 

6. Serve with grated gruyere cheese or other of your choice on top.

Tip:You can also serve the sauce on the side and top the pasta with the sauce and cheese while serving, then you will get a more creamier texture as the pasta would absorb the sauce in the cooking process mentioned above.

Serve hot with crusted bread or your favourite salad or as is. Bon Appetit little ones :)

Topped with Gruyere Cheese

Post Christmas Turkey Soup - A Boxing Day Special

Hope you all had or are having a good Boxing Day. Boxing Day is traditionally the day after Christmas when those in service roles at home or work were given gifts, money, etc. The origins of the name is still uncertain. This day is also a public holiday in most Western countries. The recipe I have for you was also made last year after our Turkey meal for Christmas. It is a simple recipe made of the turkey carcass, some of the turkey meat and some veggies. I must say it is quite filling in itself.

Remove the usable meat from the turkey carcass which you can use to make nice, delicious turkey sandwiches (with some of the turkey drippings that were not used for the gravy) for the morning after Christmas. You can also use some of the turkey meat for this soup and make the stock right after the Christmas meal.

You need:

• Turkey carcass, skin
• Leftover turkey meat, giblets and drippings
• 1 large shallot
• 5-6 cloves of garlic
• 1" crushed ginger
• Water as required
• 4 carrots, diced
• 2-3 strands of fresh or dried thyme
• 1 bay leaf
• 1-2 Celery
• 1-2 bunches of parsley, diced
• Crushed Peppercorns to taste
• 2 diced tomatoes
• 200 gms of diced button mushrooms
• 1 onion diced
• Noodles/Rice - optional
• Mashed potatoes - optional
• Salt and Pepper to taste
• Dash of tobasco or hot chili sauce

The make:

Preparation Time: 20 minutes | Cooking time: 60 minutes | Servings depend on quantity of unused turkey

1. Break up the leftover bones in a large, deep bottomed pot along with some of the turkey skin and cover it with water by about an inch. Some of the drippings that were not used for the gravy and the unused giblets can also be added to the pot. Add a diced shallot, some garlic, 2 carrots, parsley, bay leaf, celery tops and the peppercorns.

2. Bring the contents in the pot to a boil on high temperature. Lower the heat to low-medium . Skim off any fatty residue that arise on the surface.

3. Add salt and pepper to taste. Remember the turkey and drippings may contain sufficient salt so take care on adding more salt to the mix.
4. You can either continue to cook the soup over a medium or low flame for about an hour or turn to an oven of about 150◦C for about an hour. You can later take off any residual foamy contents from the surface.
5. Next strain the contents through a fine, mesh sieve.
6. Return the strained stock to the deep bottomed pot  and add your choice of veggies - carrots, onions, mushrooms, celery, parsley, sage and/ or thyme on a medium-low heat and cook the veggies.
7. Once the veggies are cooked, add the tomatoes and you can add noodles, pasta or some cooked rice. You can now add the turkey meat. Top with some salt and pepper or a dash of tobasco or hot chili sauce for an extra kick.

Enjoy with some crusty bread or a simple green salad!

Penne Rigate Pasta Vegetable Soup with Parmigiano-Reggiano

Another inspiration brought back from our visit to Italy! I tried this earlier with Gruyere Cheese but I think Gruyere goes better with other kinds of soups like French Onion and the like!

You need:

• 2 cups of fresh vegetables - cubed carrots, diced cabbage, chopped celery, green peas(optional), cooked and drained kidney beans, chopped green beans)
• 2 cups of cooked Penne Rigate Pasta
• 3 cloves of garlic minced or grated
• 1 peeled and diced tomato (place the tomato in boiling water for a minute and run under cool water to enable the peeling process)
• 1/2 tbsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp Oregano (optional)
• 1 cup tomato puree ( http://gginaflavorspalatte.blogspot.in/2012/05/homemade-tomato-puree.html)
• Salt to taste
• 1 block of Parmigiano-Reggiano
• Drizzle of Extravirgin (I used Extravergine Albano) olive oil
• 2 cups of boiled, cooked water
• 1 cube of veg stock (or beef or chicken as per your choice). You can also make this from scratch or avoid it as the veggies will bring out the flavor in the soup.
• 1 egg - beaten with 1/2 tbsp dried parsley, grated parmesan and some pepper

Method:

Cooking Time: 20-30 minutes| Preparation Time: 5 minutes| Serves 2 adults

1. Add a drizzle of olive oil in a deep-bottomed non-stick pan.

2. Saute the veggies(except the kidney beans) and half cook.

3. Add 2 cups of boiled cooled water and stock cube.

4. Add the diced tomatoes and puree, followed by the dried parsley, basil and oregano(optional) and salt and pepper. Cover the lid and run to a boil.

6. Lower the heat, uncover and slowly add the egg stirring all the time.

7. Add the beans and pasta and saute well. Do a seasoning taste test and add more salt or pepper if required.  

Penne Rigate Pasta Vegetable soup topped with Parmigian Reggiano

8. Serve into two bowls and grate some parmigian reggiano over each bowl of soup. Your soup is ready to be served!

Close up of the Penne Rigate Veggie Soup

Bon Appetit!