Singapore Noodles

 

Thin Rice Noodles - a fistful
Olive Oil - 2 tsp
Peanut Oil - 1 tbsp
Garlic - 3 cloves, thinly sliced
Ginger - 1 inch, grated
Yellow Onion - 1/2, thickly chopped
Green Chili - 2, chopped
Thinly Chopped Mixed Vegetables - carrots, green beans, cabbage, capsicum,
Curry Powder - 1/2 tsp
Soy sauce - 1 tbsp.
Fish Sauce - 1 tsp
Organic Eggs - 4
Sriracha Hot Sauce - 1/4 tsp
Shrimp - 1/2 lb along with a sprinkle of turmeric and red chili powder

Boil 4 cups of water to boil in a large pan. Switch off the burner and add the rice noodles. Leave it for a few minutes and strain it out. Separate the strands with a fork and keep aside

Heat a skillet, add a little olive oil and scramble the eggs with a little salt, pepper and hot sauce. Keep aside. Add a couple of tsp of olive oil and the shrimp. Sprinkle a little salt, turmeric and red chili powder. cook for a few minutes till the shrimp is just done. Keep aside.

Heat 1 tablespoon of peanut oil in a wok. Once the oil is very hot, add the chopped garlic, ginger, green chilies and sliced onion. Cook for a minute.

Then add in the vegetables and stir fry on very high heat. Mix half tsp of curry powder. The trick is not to overcook the vegetables, they should remain crunchy. After 3 to 4 minutes, when the vegetables are almost cooked, add the noodles and add a tablespoon of soy sauce and fish sauce and salt to taste.

Add the scrambled eggs and the cooked shrimp. Stir for a bit more time on a high flame so that a few strands of noodles become a bit crunchy. Serve hot.

Black Beans Spaghetti in Peanut Sauce, gluten free

Black Beans Spaghetti - a handful
Olive Oil - 1 tbsp.
Garlic Cloves - 4, sliced
Assorted Vegetables - Frozed Green Peas, Frozen Sweet Corn, Carrots
Rice Wine Vinegar - 1 tbsp.
Low Sodium Soy Sauce - 1 tbsp.
Peanut Butter - 2 tbsp.
Tahini - 2 tbsp.
Red Chili Flakes

Mix peanut butter, vinegar, soy sauce, tahini , chili flakes together to make a sauce. Keep aside.

Add the spaghetti to a large pot of boiling water and cook for around  5 minutes till they are done.

In the meantime, while the spaghetti is getting cooked, heat a large skillet. Add olive oil and the sliced garlic. Saute for a few seconds and then add the vegetables.

Cook on high heat for a few minutes. Add the boiled spaghetti and the peanut sauce. Mix well. Serve hot.

 

Mung Beans Fettuchini with Pesto Sauce

 

Mung Beans Fettuchini - a handful
Cooked Beans - 1 cup, (I used a mix of cooked chickpeas and red kidney beans)
Broccolini - 1 small bunch,
Shallot - 1
Garlic Cloves - 1
Olive Oil - 1 tbsp.

For pesto:
Fresh Basil Leaves - 1 big bunch
Garlic Cloves - 3, minced
Olive Oil - 2 tbsp
Lightly Toasted Pinenuts - 2 tbsp.
Parmesan Cheese - 1/2 cup

Wash the basil leaves well and dry completely. Add minced garlic and blend in a blender till fairly smooth. Then add the olive oil, pinenuts and cheese and blend again to make a smooth mixture. Keep aside.

Cook the mung beans pasta according to directions. Rinse with cold water and keep aside.

Heat a big skillet and add olive oil. Add the chopped shallot and garlic and cook till the shallot gets soft. Add the broccolini and cook for a few minutes more.

Now add the cooked beans and pasta and toss everything well. Check for seasoning.  Remove from heat and serve.

 

 

 

 

 

 

 

 

 

Mung Beans Pasta

I usually avoid eating pasta because without the addition of meat and cheese, most pasta dishes have too much carbohydrate and too little protein. That is until I discovered mung beans pasta. These gems are gluten free and are made with organic green mung beans and give 20 gms of protein for one serving. Unbelievable for a vegetarian pasta dish. The texture is a little different from wheat pasta but they soak up sauce nicely and with the addition of a lot of vegetables, they taste as good as a conventional pasta.

Mung Beans Pasta - 1 cup or 3 oz, ( I used Organic Gluten Free Mung Beans Fettuchini)
Olive Oil - 1 tbsp
Ginger - 1 inch, cut into juliennes
Garlic - 4 cloves, thinly sliced
Carrot - 1, cut into 2 inch long thin strips
Green beans - 10, cut into 2 inch long thin strips
Broccoli florets - a handful, cut into thin long florets
Frozen Green Peas - a handful
Tomato Sauce / Ketchup - 1 tbsp
Low Sodium Gluten Free Soy Sauce - 1 tbsp
Red Chili Flakes - 1/2 tsp
Serves 2

Mix tomato sauce, soy sauce and red chili flakes together and keep aside. Alternatively, instead of a tomato based sauce we can make a sauce by mixing 1 tbsp of tahini and 1 tbsp of soy sauce and chili flakes.

Add the pasta to 4 cups of boiling water (add a little salt just before adding the pasta) and simmer for 6 to 8 minutes until they are cooked through.

While the pasta is cooking, heat a wok. It is ideal to time the cooking in this way so that the vegetables are crisply cooked just when the pasta is done. Then the pasta can be directly mixed to the vegetables instead of draining it and keeping it aside for sometime which may turn it mushy.

 Add a tbsp of olive oil to the heated wok and immediately add the ginger and garlic. Cook for a few seconds and add  the rest of the vegetables. Add a little salt and saute on high flame till the vegetables are just cooked but still crisp.

Using a skimmer, remove the pasta from the boiling water and add directly to the wok. Pour the tomato soy sauce mixture on top and mix well. Cook for a minute and remove from heat.

Serve immediately.

Sending this recipe to My Legume Love Affair hosted by Susan of the Well Seasoned Cook.

Brown Rice Noodles with Broccoli and Tahini Sauce

This is a great way to eat broccoli. The entire dish is so tasty that inspite of large quantity of broccoli in it, you hardly notice it. The tahini sauce is a nice change from the usual chinese stir fry with soya sauce. The sesame lends it a nutty flavor and creamy texture.

Brown Rice Noodles - a handful
Broccoli - 3/4 lb, cut into thin long florets
Carrots - 2, cut into thin roundels
Ginger - 1 inch, cut into thin sticks
Garlic Cloves - 5, thinly sliced
Green Chili - 3, finely chopped
Peanut Oil - 1 tbsp
Salt

For sauce:
Tahini (Sesame Paste) - 2 tbsp
Water - 2 tbsp
Honey - 2 tsp
Soya Sauce - 2 tsp
Red Chili Flakes - 1 tsp
Rice Wine Vinegar - 1 tbsp
Scrambled Egg - 2 (optional)

Mix all the ingredients for sauce and keep aside.

Boil sufficient water and cook the noodles till done. Rinse with cold water and keep aside. (Ideally we should cook the noodles and the vegetables simultaneously so that the noodles can be drained and directly added to the almost cooked vegetable and sauce without waiting).

Heat oil in a wok. Add the chopped chilies, ginger and garlic. Saute for a few seconds till the garlic begins to change color.

Add the broccoli florets, carrots and salt. Cook on medium high heat till the broccoli florets are done but still crunchy.

Add the boiled noodles and tahini sauce. Mix everything well, check for seasoning and heat for a minute more. We can add some scrambled egg on top for extra protein. Serve immediately.

Sending this entry to Show Me Your HITS - Series # 2 ~ Fiber Rich Foods Event hosted by Sangeetha of Spicy Treats

Whole Grain Pasta in a mushroom thyme sauce

Whole Wheat Elbow Pasta / Brown Rice Pasta - 1 cup
Sliced Button Mushroom - 2 cups
Olive Oil - 1 tbsp
Shallot - 1, finely chopped
Garlic - 3 cloves, finely sliced
Fresh Thyme - a couple of sprigs, tear off the tiny leaves
Heavy Cream - 1/4 cup

Boil 8 cups of water in a big pan. Once water starts boiling, add 3 tsp salt and drop the pasta.
While the pasta is cooking, heat olive oil in a big skillet. Add the shallots and garlic and a pinch of salt. Cook till they get soft. Now add the sliced mushroom and saute till the mushroom is cooked.

Add the heavy cream and thyme leaves. Cook till the sauce reaches desired consistency. Drain the pasta and add it directly to the sauce. Mix well and serve.

Walnut Pesto Pasta

Whole Wheat / Brown Rice Elbow pasta - 1 cup
Walnuts - 1/2 cup
Mint leaves - a handful, chopped
Basil - a handful, chopped
Garlic Cloves - 4, grated
Lemon Juice - 2 tsp
Green Chili - 1
Salt
Parmesan Cheese - 1 tbsp
Olive Oil - 1 tbsp

Boil 8 cups of water in a big pan. Once water starts boiling, add 3 tsp salt and drop the pasta.
While the pasta is cooking, lightly toast the walnuts in a cast iron skillet. Add basil, cilantro, garlic, walnuts, green chili, cheese and olive oil together and make a paste in the food processor or the grinder.

Cook the pasta to desired softness. Drain water and immediately add the pesto. Toss everything together to coat the pasta with the sauce. If it feels dry, add a little bit of the reserved pasta water. Add some shredded fresh basil leaves on top and serve.

Pasta with Peas, Carrot & Mascarpone Cheese

Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/pastina-with-peas-and-carrots-recipe/index.html

Whole Grain Pasta - 1 cup
Shallots - 2, finely chopped
Green Chili - 2, finely chopped or 1/4 tsp Crushed Red Pepper Flakes
Garlic Cloves - 4, finely sliced
Carrot - 1, cut into very small cubes
Frozen Green Peas - 1 cup
Homemade vegetable stock / water - 1/4 cup
Mascarpone Cheese - 1 tbsp
Salt
Black Pepper
Basil Leaves - 5
Olive Oil - 1 tbsp

Cook the pasta in plenty of salt water till al dente. Drain and mix a tsp of olive oil and keep aside. (Ideally we should cook the noodles and the vegetables simultaneously so that the noodles can be drained and directly added to the almost cooked vegetable and sauce without waiting).

Add half tbsp of olive oil in a big skillet. Add the garlic, green chili and shallot and saute till the shallot gets soft and slightly caramelised.

Add the carrot and sprinkle some salt and pepper. Mix well. Add some vegetable stock and cover and cook for a few minutes till the liquid evaporates.

Add the frozen peas and cook for a minute.

Now add the cooked pasta and mascarpone cheese. Toss everything together.

Remove from heat, add some chopped basil leaves on top and serve.

Spaghetti with No-Meat Balls

Brown Rice Spaghetti - 4 oz
Salt for pasta water

For spaghetti sauce:
Olive Oil - 1 tbsp
Roma Tomatoes - 10, peeled, deseeded and chopped
Yellow Onion - 1/2, finely chopped
Garlic Cloves - 4, thinly sliced
Paprika - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Salt
Sugar - 1/4 tsp
Fresh Basil Leaves - 15
Vegetable Stock / Water - 1/2 cup

For No-Meat balls:
Boiled Baby Red Potato - 1, grated
Cooked Chickpeas or Green Peas - 1/4 cup, coarsely mashed
Cooked Kidney Beans or Black Beans  - 1/4 cup, coarsely mashed
Parsley - a handful, chopped
Pecorino Romano Cheese - 1 tbsp
Worcestireshire Sauce - 1 tsp
Garlic - 2 cloves, minced
Salt
Red Pepper Flakes - 1/4 tsp
Egg - 1
Bread Crumbs
Olive Oil - 1/2 tbsp

Grated Cheese - to serve (optional)

Preheat oven to 425F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Drain and run under cold water. Keep aside. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).

Mix beans, potato, parsley, cheese, worcestershire sauce, red pepper flakes, garlic, salt. Make small balls, dip in beaten egg and roll in bread crumbs. Drizzle olive oil on top and bake in the preheated oven for 10 to 12 minutes, till they turn brown and crispy. Alternatively they can also be deep fried in peanut oil till golden brown on both sides.

To prepare the sauce, heat a deep skillet over moderate heat. Add olive oil, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion gets soft.

Add tomatoes and basil leaves. Bring to a simmer, add a little water or vegetable stock and cook for about 30 minutes till the sauce thickens.

Place pasta on dinner plates, top with meatballs and sauce and grated cheese and serve immediately.

Basil Pesto Pasta

Today I tried brown rice pasta for the first time. Unlike the nutty and slightly coarse whole wheat pasta, this pasta was light in taste and had the perfect texture and tasted a lot like the white flour pasta.

Brown Rice Shell Pasta - 1 cup (I used Tinkyada gluten free whole grain brown rice pasta)
Basil Leaves - 2 handfuls, reserve a couple of leaves for garnishing
Garlic Cloves - 4, grated
Pinenuts - 1 tbsp, lightly toasted
Pecorino Romano Cheese - 1 tbsp, grated and some more for garnishing
Green Chilli - 1
Olive Oil - 1 tbsp

Cook the pasta in water with lots of salt to the desired softness. Rinse with cold water, drain and keep aside. Reserve a cup of the pasta water. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).

Add basil, garlic, pinenuts, green chilli, cheese and olive oil together and make a paste in the food processor or the grinder.

Mix the pesto with the pasta. If required add a little bit of the reserved pasta water. Add some shredded fresh basil leaves and grated cheese on top and serve with a side of salad.

Pasta with Broccoli, Mushroom and Peas

A well balanced one pot meal. Can be cooked in less than 20 minutes. Baby Broccoli is very nutrious and quick to cook, whole grain pasta provides a lot of fiber and good carb and mushrooms gives the protein. I packed it for A's lunch today and surprisingly, he loved it even though he is not very fond of pasta.

Whole Wheat Pasta / Gluten free Brown Rice Pasta - 1 cup
Baby Broccoli Florets - 1 cup, chopped
Frozen Peas- 1/2 cup
Sliced Shitake Mushroom - 1 cup
Olive Oil - 1 tbsp
Garlic Cloves - 4, finely sliced
Shallot - 1, thinly sliced
Red Pepper Flakes - 1/4 tsp
Shredded Parmesan Cheese - 1 tbsp
Salt

Cook the pasta in boiling water with lots of salt till al dente. Reserve some of the pasta liquid in a cup, drain the pasta well and keep aside.

Heat olive oil in a big skillet. Add the sliced garlic, shallot and red chilli flakes and saute till slightly caramelised.

Add the broccoli florets, salt and toss for a minute. Then add the green peas and the sliced shitake mushroom. Cook for a couple of minutes more. Add the reserved pasta liquid and the drained pasta. Toss well. Sprinkle parmesan cheese on top and remove from heat. Serve hot.

Vegetable Macaroni

Whole Wheat Elbow / Brown Rice Macaroni - 1 cup
Green Beans - 15, cut  into 1 inch long pieces
Carrots - 2, into into thin 1 inch long pieces
Red Bell Pepper - 1, cut into thin long pieces
Frozen Green Peas - a handful
Frozen Sweet Corn - a handful
Ginger - 1 inch, cut into thin slices
Garlic - 2 big cloves, cut into thin slices
Olive Oil - 2 tbsp
Salt
Soya Sauce
Sriracha Hot Sauce
Tomato Ketchup

Boil water in a big saucepan. Once the water comes to a boil, add sufficient salt. Now add the macaroni and cook till al dente. Drain, add a few drops of olive oil, mix well and keep aside. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).

Take a big cast iron skillet. Heat it well on high heat. Add the olive oil and immediately add ginger and garlic slices. Saute for a minute. Then add the remaining vegetables and salt. Cook on high heat for 5 minutes, tossing frequently. The vegetables should not be overcooked and should remain crisp.

Add a dash of soya sauce, sriracha sauce and tomato ketchup. Mix well. Add the drained macaroni and toss for a minute. Remove from heat and serve hot.

Roasted Tomato Basil Pasta

Whole Wheat / Brown Rice Fusilli Pasta - 2 cups (serves two)
Tomato on the vine - 4
Fresh Basil - a bunch
Olive Oil - 3 tbsp
Garlic - 4 cloves, sliced
Sweet Onion - 1/2, thinly sliced
Red Pepper Flakes - 1 tsp
Salt
Sugar - a pinch
Shredded parmesan cheese - 3 tbsp
Pasta Cooked Water - 1/2 cup

Preheat oven to 400F. Cut each tomato into 4 quarters, drizzle with olive oil and roast in a foil lined baking sheet for 45 - 60 minutes, until soft and slightly dried.

Cook the pasta in boiling salted water till al dente. Drain and reserve 1/2 cup of the cooking liquid. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).

Heat oil in a pan. Add the garlic slices and saute for 10 seconds. Then add the sliced onion and saute till caramelised. Add the roasted tomatoes, basil, salt, sugar and red pepper flakes. Stir in 1/2 cup of pasta water to make a sauce. Simmer for 15 minutes.

Add the cooked pasta and toss everything well. Sprinkle parmesan cheese and fresh basil leaf on top and remove from heat.

Spaghetti with stir fried vegetables and paneer

Whole Wheat Spaghetti - cook in boiling water for 7 minutes. Drain and mix 1 tsp of olive oil.

Paneer - Marinate with vinegar, cornflour, maida, salt, pepper, sugar. Stir fry in a nonstick pan till they are crisp.

Mixed vegetables - carrots, beans, capcicum, cauliflower, cabbage, red onions - marinate with vinegar
Garlic and ginger grated
Olive Oil

In a big wok, heat oil and fry the ginger and garlic. Add the mixed vegetables and cook on a high heat stirring frequently. Add salt, pepper and sugar. Do not overcook. Let the vegetables remain a little crisp.

Serve hot with with the spaghetti and fried paneer and a sprinkle of tomato sauce .