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.

Tuna in Spiced Tomato gravy

Ok no excuses this time! It has been almost a month since my last post. I have been whipping up several exotic creations, some failed and crashed. Although I had mentioned in my last post on G'Gina's Kitchenette's Facebook page of a sweet surprise, that did not happen as it was one of the ones that crashed and burned. The specialist who was to fix my grill and oven has been avoiding the visit due to heavy rains we have been experiencing here. I promise to come back to the sweet delights soon enough!

This one is a Spanish inspiration. With the monsoons coming in, one of my dear readers had suggested some wholesome warm recipe creations. If you love fish, this would definitely be up your alley. If not you can substitute with chicken or eggplant or even whole boiled eggs. Of course the cooking time would be reduced accordingly.

You need:

• 1 kg tuna, preferably skinned, filleted and cut into medium size pieces
• 4-5 medium sized tomatoes,skinned and de-seeded
• 1 large red onion, cut into 4 quarters
• 4-6 cloves of garlic, skinned and crushed
• 2 tbsp red paprika powder
• 1/4 cup white wine vinegar
• 1 tbsp honey (optional)
• 1 red capsicum (habanero ), deseeded and diced
• 2 tbsp fresh coriander (Cilantro) leaves, chopped
• 2 tbsp fresh mint leaves, picked and chopped
• 4 tbsp of olive oil
• Salt and Pepper to taste
• 1 cup drinking water

The Make:

Cooking Time: 40 minutes | Preparation Time : 10 minutes | Serves 6-7

1. Preheat the oven to 180°C. Place the tomatoes, onion, and garlic on a baking sheet/foil and toss with 2 tbsp of olive oil. Season with salt and pepper. Transfer baking sheet to the oven. Cook until the tomatoes are slightly charred, turning occasionally in 20 minutes.

2. Bring it to room temperature and then transfer all the ingredients from the baking sheet/foil to a blender along with the paprika powder, habanero, cilantro, white wine vinegar, honey (optional) and mint. Blend until smooth. Season with salt taking care not to add too much as the tomatoes have already has been seasoned.

3. Next drizzle some of the remaining oil in a claypot or non-stick deep bottomed pot. Rub some salt and pepper on the tuna pieces and lightly saute giving 2 minutes on each side adding the remaining oil as required. Pour in the blended mix to the tuna pieces and cook for no more than 15-20 minutes. Add water as required and bring to boil.

Serve hot with Spanish rice or any other rice of your choice, pasta or flatbread of your choice.