Home made pasta Sauce

So I am finally back and in the mood to write...yes I have been cooking.. that did not stop, but posting, well, that's another story. I apologize for this long of a break.

Here is my creation of simple pasta/spaghetti sauce. Do you some times wonder ( or I am the only odd one around ) on negative effects of BPA( is used to line food cans, and in the case of tomatoes, which are extremely acidic, this BPA can break down and leak into the food.)  on the reproductive system, the immune system, and the nervous system. It’s been linked to metabolic disorder, heart disease, miscarriages, diabetes, and neurological brain cancer and many others. 

At times during bout of fear, streaming through brain cells, I decide to prepare my own spaghetti sauce with tint of difference.
 Here is the basic sauce...

Ingredients :

• 1 large onion, 
• 4 to 5 cloves or garlic chopped
• 3 tbsp Olive Oil
• I cup salsa
• 4 medium fresh tomato ( grind them to liquid)
• Fresh basil ( grind them along with tomato)
• Italian spices or Fresh parsley 1/4 tsp oregano, black  pepper
• 1/4 tsp fennel seeds ..yes its used a lot in Italian cooking
• Salt to taste 
• psst my Indian touch ...1/4 tsp of degi Mirch ( red pepper flakes optional)...1/4 tsp clove powder 
• 1/4 of a cup bread crumbs.
• ground chicken ( Optional)
• Add vegetables of your choice..my favorites are mushrooms, zucchini and spinach.
• (Optional) : I also love to Puree One Frozen and thawed packet of Spinach and add to the above mixture and call it a Green sauce. ;-)

 In a large skillet over medium heat; Add  olive oil, garlic,  salt, and pepper. Add chopped onions and fry until translucent. Add chicken and the rest of the spices. Fry until chicken is brown and crumbled. Slowly stir bread crumbs in the chicken and cook until it begins to thicken, 5 to 7 minutes. Stir in salsa and pureed tomato sauce. Simmer for another 25 minutes. Serve hot...Enjoy!

Vegans: Avoid chicken and replace with vegetables. My favorite is Boca burgers chopped and add to the translucent Onions. Brown them well and follow the procedure above. Also, can you keep Boca burgers as a secret :-)

Fettuccini Alfredo that won’t block your Arteries .

Do you think what I think when I order Fettuccine Alfredo in restaurants “ I need to starve to eat this dish today”  ..you bet I  starve.  The buxom calorie  numbers go something like this .. 604 calories per serving, with 19 g fat and 114 mg of cholesterol. Yes there is an option and yes it is  possible to eat finger licking yet healthy food and smitten all over.

Here is my and kids approved version...this I what I packed for my son for lunch this morning!!

• 1.      3 tbsp all-purpose flour
• 2.      1/4 tsp kosher salt
• 3.      3 pods of Garlic
• 4.      1/8 tsp freshly ground black pepper
• 5.      1 tsp dry Oregano
• 6.      1 tsp dry parsley ( ¼ bunch of fresh parsley can be added instead)
• 7.      1 1/2 C 2% milk.
• 8.      Low fat cream cheese optional  
• 9.      3/4 C grated Parmigiano-Reggiano cheese (about 3 oz)
• 10.  3  tsp olive oil s
• 11.  6 oz whole wheat fettuccine ( anti kids)
• 12.  4 C bite-size broccoli florets
• 13.  ¼ tsp Chili flakes Optional
• 14.  I also add 1 cup of cubed boneless chicken Or fresh spinach OR broccoli.

1. ·         In a medium saucepan, heat  3 tbsp of olive oil over medium heat. Add garlic and sauté until golden brown.  Add 3 Tbsp of flour and stir well so it dose not form into lumps. Don’t let it turn brown in color.  Add milk and cream cheese stir. Add black pepper  and chili flakes, oregano and parsley. Simmer for few minutes and then add cheese.
2. ·         On the side , heat 1 tbsp of olive oil add  2 chopped garlic pods,  chicken , salt, sprinkle oregano, parsley and fry till light brown in color.  Add it to the above mixture.
3. ·         Do  the same for Broccoli and spinach. You can either add it to the mixture of assemble with rest later.
4. Prepare pasta per package directions. Transfer pasta  to large serving bowl and toss with cheese sauce,  broccoli and spinach .

My Lasagna recipe.

One of the most celebrated of the Italian food staples, comes from the Greek word, "lasagnum (now called Lasagna) used to simply mean the “dish you serve in “ now holds a different meaning altogether.

This Versatile dish can be made with or without meat. .  Here are few different recipes, vegetarian and non vegetarian

Basic sauce:

2 or 3 Garlic pods, ½ an inch ginger, 1 cup chopped onions ,  4 tbsp Olive oil 3 cups chunky-style spaghetti sauce( I like to make my own by grinding 5 to 6 tomatoes in my food processor and leave it chunky), parsley. ½ tsp Clove powder,  1 tsp dry basil, 1 tsp oregano, ground black pepper and salt to taste.

Do not hesitate to add red chili powder ..1/2 tsp garam masala for that Indian touch..my ethnicity shows up right here at this point .

• In a skillet over medium, heat Oil, fry onions chopped garlic and ginger. Add clove powder, Basil, oregano.

Non veg people: At this point add 1 pound of ground turkey, beef or chicken. Fry until brown, Add salt. Add crushed tomatoes. Mix well Add ½ cup of chopped parsley. Simmer and cook for 20 minutes.

Veg People: Add favorite combos of frozen vegetable OR my combo  of ½  pound Frozen spinach( defrost), ½ a pound crumbled Tofu, chopped green bell peppers and  1 cup chopped button mushrooms. Fry until softened. Add crushed tomatoes. Simmer and cook for 20 minutes.

While  above sauce is on simmer..Preheat oven to 375 degrees F (190 degrees C)

• Boil  2 (12 ounce) packages lasagna noodles according to the instructions on the package.
•  
• Combine
• 2 pounds ricotta cheese ( fat free or skim)
• 4 eggs (optional)
• 1 cup grated Parmesan cheese ( skim)
• 2 cups shredded mozzarella cheese Skim)
• ½ cup milk . You can also add black pepper, oregano, Basil or any Italian mix and salt.
• Psst: If you have small jar of Pesto mix in this mixture. It just gives that different flavor, which makes your one curious guest ask “So what’s in it?”
•  

Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with Parmesan cheese..Enjoy with a glass of wine.

Hastened Spaghetti

One of those days where I literally have nothing in my fridge except onions and tomatoes. And I am in no mood for Indian cuisine so Italian it has to be cause that’s the fastest cuisine I can cook in jiffy next to Indian. It feels as if winter is setting in early and I am already beginning to crave for warm but light supper again…

So here I assemble ingredients  hoping I have all I need right in my home:

• ·         2 onions cut length wise in strips
• ·         5 tomatoes cut in cube
• ·         4 garlic pods
• ·         ½ and inch ginger
• ·         Dry or fresh basil, oregano. Parsley( I prefer fresh always, dry is optional)
• ·         Guess what I have frozen cut spinach..how about if I use a cup of this.( defrost in microwave)
• ·         Salt, pepper and paprika or chili powder, 1/4 tsp of clove powder.
• ·         Oil for frying.
• ·         2 and 1/2 cup of Swanson vegetable or chicken broth..psst, if you have nothing, then use water you boiled spaghetti in. Rich in starch usually thickens gravy.
• ·         Whole wheat spaghetti.  (I used ½ packet of 13.25 oz )

Boil Water for spaghetti

Meanwhile, Heat 4 tbsp olive oil add chopped garlic and ginger followed by onions. Fry for 10 min until onions are translucent in color add spinach and fry further for 5 min. Add chopped tomatoes basil, oregano, parsley, salt, pepper and parsley. Stir and close lid for 10 min. Stir until onions and tomatoes are soft. Add 2  (8 oz) glass of broth and simmer with lid on.

Prepare spaghetti as per instructions.

Drain water from spaghetti and mix in prepared tomato and onions sauce...garnish with parsley.

Want meat : Stir 1/2 a pound of ground turkey, chicken or beef once you fry onions. fry until brown. ..