Pasta with Zucchini and Broccoli in a simple home made Tomato Sauce

Pasta is one of those dishes that is ubiquitous here in the US so much so that when I first got here I thought it was the only thing most Americans ate. But what exactly is American cuisine comprised of you ask me I'd be hard pressed to tell because I don't know. Hamburger, grilled chicken, pasta, pizza, sandwich, hot dogs - most of them are imports and some of them have been around long enough that they indeed have become part and parcel of the American cuisine. Then there is the American Indian cuisine which has been around from before the colonial times which made heavy use of what was grown here. But those recipes are not that well known or I don't know much about them.

Each region of the US has its own special foods that is unique to that area like say New Orleans Jambalaya, Hoppin' John in the South, Shrimp and Grits in South Carolina etc., but the one common thread running through is of course pasta. From hating the sight of Pasta to actually liking it I have come a long way.

It is this Pasta sauce that took me a very long time to adapt to. I was not fond of the tomato sauce smothered pasta that is kind very common around here. The kids loved it and I needed to figure out a way to make it so that I don't end up cooking 2 different meals for the different family members. The first thing I had to eliminate was the bottled pasta sauce, too much salt, too much sugar and generally blah!

I realized for good pasta it is essential to have good tomato sauce. So during the summer months while I froze a good portion of the tomatoes I grew either whole or cut into quarters, I also stewed some of them in my Instant Pot, cooled them and froze them in freezer bags. This fantastic tasting tomato sauce is what was the turning point.

Once I figured out tomato sauce I quickly overcame my dislike of pasta. Usually adding a couple of vegetables increased the taste by a notch. Add grated cheese if needed and some tasty pasta was ready. Since I had fresh red chilies I started using those instead of chili powder.

Here is a very simple pasta dish with absolutely the minimum ingredients but we all like and enjoy it. I have used the same sauce for Penne, Fusilli and Farafelle and they all taste good. I only use whole wheat pasta because I like the texture better. Don't like the pasty texture of white pasta. I like Barilla or Deallo brands of dried pasta and sometime the local store brand and they all seem to work fine.

Usually I cook the pasta separately and add to the sauce but this time I decided to cook the pasta in the tomato sauce. It takes slightly longer but the taste of the pasta is even better.

Vegetables and Tomato sauce ready to be cooked.
In a sauce pot, add oil and saute the onions. Add in the zucchini and saute for a couple of minutes.
Now remove the zucchinis and set aside. Add in the tomato sauce.
Add in the Pasta and cook for the required amount of time. For whole wheat pasta 12-14 minutes.
Cook for 2-3 minutes till the broccoli is cooked but not mushy.
Cook for 2-3 minutes till the broccoli is cooked but not mushy.

Believe it or not it tastes even better the next day for lunch.

Pasta with Zucchini and Broccoli in Tomato Sauce
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients

1. 2 Cups or about 8oz of dry Pasta (I used Rotini Whole Wheat Pasta)
2. 1 cup of tomato pulp (stewed)* or crushed tomatoes or chopped 2 cups of tomatoes
3. 1/2 cup of chopped onions
4. 3-4 finely chopped garlic
5. 4-5 green or red chilies (fresh) chopped fine or 1/4 -1/2 tbsp chili powder
6. 2 Zucchinis slit in half and cut into 1/2 inch moons
7. 1 head of broccoli separated into florets
8. grated Parmesan cheese (skip for vegan)
9. salt to taste
10. 1/2 tbsp olive oil
11. 
    
12. Note:Take cut tomatoes in an Instant Pot and cook for 25 minutes. Cool open and mash them. Separate into 1 cup measures and freeze.

Method

1. In a stock pan or dutch oven heat oil and when hot add in the onions, chopped chilies and garlic and saute till the onions are translucent.
2. If cooking pasta separately set the pasta to cook.
3. Add in the zucchini and saute for a couple of minutes and then fish them out and set them aside.
4. Now add the tomato sauce and if you are cooking the pasta in the tomato sauce add half a cup of water and let it come to a boil. Add salt.
5. Add in the pasta and cook for 12-14 minutes till al-dente. I like it fully cooked or in other a bit over cooked so adjust time according to your liking.
6. Once the pasta is cooked add the vegetables back in both zucchini and broccoli and cook for 2-3 minutes.
7. Add grated Parmesan cheese and turn off the heat.

Sprinkle more Parmesan Cheese on top before serving.

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Basil Pesto with Pecans and Jalapenos

Sick of the news coverage? Afraid that this is going to be our lives for the next four years? An ugly reality TV show that will never end? Maybe this is a good time for us to turn off the idiot box and spend more time in the kitchen and outdoors and perhaps improve our health.

If you are curious, I am not completely torn up about the elections because the status quo was not working and everybody needed a jolt. But I had visions of mobs chasing us from our homes. All of us probably have to step out of our comfort zones and stop thinking that our views are superior to everybody else's. Didn't someone say "In a democracy we get the government we deserve"? So it is our fate to be part of the reality TV show for the next four years or God forbid more!! I have standing bet in my house that the reality TV star is going to resign in 1 or 2 years. Let's see. Kidding aside let's hope for all of our sakes saner heads will prevail and everybody will behave like adults.

Let's move on to some pleasant things like growing Basil and making your own pesto. Basil plants are easy to grow in pots. They are perfectly happy near a sunny window. DD2 decided to grow a few basil plants. Sitting outside during the summer they produced an amazing amount of leaves. Basil Pesto was what came to my mind. If you bring the plants inside you are sure to get some more leaves for a couple more months at least.

I also had some home grown jalapeno on hand which worked beautifully in this recipe. If you don't want the heat leave the peppers out.

The basil pesto can be added to pasta, noodles or even dumplings.

Wash basil leaves and take them in a blender along with the jalapeno and add the pecans.
Blend to a smooth paste along with some olive oil.

Basil Pesto with Pecans and Jalapenos
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients

1. 3 cups Basil loosely packed washed and patted dry
2. 5-6 Jalapenos de-seeded and roughly chopped
3. 3/4 cup pecans
4. 1/2 cup olive oil
5. salt to taste
6. Parmesan cheese 1/2 cup (optional, I did not add any)

Method

1. Take the basil leaves, chopped jalapeno peppers, the pecans, salt and the olive oil in a blender.
2. Add in the Parmesan cheese if using.
3. Blend to a smooth paste. Remove to a container. Add some more olive oil on top to avoid discoloration.
4. Cook the pasta as per the cooking directions. Add in the basil pesto and mix it in, add a bit more olive oil and sprinkle Parmesan cheese on top.

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Pasta with Chicken Meatballs

DD and DD2 both like these chicken meatballs. Teriyaki Pineapple chicken meatballs available at Costco are a handy thing to have on hand for those days when you want a quick meal. These are great as snacks or in a sandwich too. They are available in the prepared food section not in the freezer.

I usually fry them in a little oil and if I am not careful they will disappear even before I get to add them to the dish I am preparing. Anyway they are perfect in Pasta in some spicy tomato sauce. The meatballs are slightly sweet so a spicy sauce goes well with them. They can also be added to Indian style gravies like this one - kheema urundai kuzhambu.

Cook the meatballs. Prepare the sauce and add them in.
Add in the cooked pasta, sprinkle with cheese and it is done.

I am not a big pasta fan but for some reason I was craving for some and the kids are always happy when pasta is on the menu and along with these chicken meatballs nothing can go wrong. If you are interested in making your own meatballs you can use this recipe here - Slighty Sriracha'd turkey meatballs with ginger soy sauce.

Pasta with Chicken Meatballs
Cooking Time:30 minutes
Ingredients

1. 15-20 chicken meatballs (store bought or home made)
2. 1 cup finely chopped onions
3. 3-4 roughly chopped garlic
4. 1 tbsp pepper sauce
5. 3-4 very ripe tomatoes chopped fine
6. 2 tsp black pepper powder
7. 1/2 tbsp red chili powder
8. 1 tbsp olive oil
9. salt to taste
10. 6-7 oz whole wheat Penne paste
11. 1/3 cup of shredded Parmesan cheese or Asiago cheese (I used Asiago Cheese)

Method

1. Heat half the oil in a dutch oven or a wide mouthed pan and add the chicken meatballs and saute till they are heated through and nicely browned on all sides.
2. While the meatballs are cooking, set a pot to cook the pasta as per the cooking instructions.
3. Remove the chicken meatballs aside, add the rest of the oil and when hot add the onions and garlic and saute till they are starting to brown on all sides.
4. Add salt, black pepper powder and red chili powder and give a good mix.
5. Add in the tomatoes and saute till they are mushy.
6. Add in the cooked meatballs and let it cook for another 6-8 minutes.
7. Drain the pasta and add it into the tomato sauce with the cooked meatballs. Cook for another 5-6 minutes.
8. Add cheese mix and turn off the heat.

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Spicy Turkey Meat Sauce with Penne Pasta

I have looked at them with relish but unable to taste. The bright red color gives the appearance of heat and my mouth start to water. I have seen home made ones, restaurant ones and take out ones and they all look tasty and delicious. But I have never tasted them.

I figure you have guessed by now that I am talking about meat sauce. Meat sauce is usually made with beef and I don't eat them. I have watched it being cooked on TV so many times that I could do it in my sleep. So on my last visit to the Dutch (Amish) market I bought some minced turkey meat.

This is one recipe everybody should have in their repertoire for those nights when you want taste but don't want to work too hard. Substitute with any minced meat that suits you.

Spicy Turkey Meat Sauce with Penne Pasta
Preparation Time:10 minutes
Cooking Time:25 minutes
Ingredients

1. 14oz box of whole wheat penne pasta. (for 4 people dinner + 1 person lunch I used a little less than 3/4th of a box)
2. 3 medium sized tomatoes about 1 1/2 cups of finely diced tomatoes
3. 4 cloves of garlic crushed
4. 1 cup of finely chopped red onions
5. 2 chipotle in adobe sauce (remove seeds and chopped fine)
6. 2 tbsp of chopped jalapeno picked peppers or diced bell peppers - 1 cup
7. 1 lb of minced turkey
8. 1 tbsp of olive oil
9. 1/2 tbsp of paprika
10. Salt to taste
11. shredded cheese - (used shredded mozzarella cheese)

Method

1. In a dutch oven or a wide mouthed pan heat the olive oil and when hot add the garlic and onions and saute them till they become translucent.
2. Set the pasta to cook as per the package directions.
3. Now add the minced turkey and continue to saute till it is almost cooked and turning white and slightly browned - about 8-10 minutes
4. Add in the paprika, salt and saute for another minute. Now add in the tomatoes and let it become soft and mushed.
5. Add in the diced chipotle and jalapeno and let it cook for another 3-4 minutes.
6. Add in the drained pasta and mix it in gently into the sauce.
7. Sprinkle with shredded cheese before serving.

Pasta with roasted Cherry Tomatoes and Sweet Peppers - Kid Friendly

Something happened last week. I forwarded this article - My Sons, the Sous-Chefs to DH. Sometime in the next couple of days I was standing over the dishwasher complaining yet again about having no energy to cook in the evenings. Don't get me wrong cooking makes me happy but there are days when I would be very happy if there is food already cooked and ready to eat when I reach home.

DH got tired of the cribbing and he whipped up a schedule assigning certain days to himself, certain days to me and a weekend dinner to the DDs. DD has been behind me to let her be the head chef for one day. The article linked in the first paragraph just propelled us to do it.

The schedule went into effect last week and Saturday's dinner was served in style by the DDs. I controlled my interfering self by removing myself from the kitchen and watched some TV. It felt good to be not responsible. The dinner was a grand success and the kids were pleased as punch.

Recipe Source: Washington Post Recipe Finder

Pasta with Cherry Tomatoes and Sweet Peppers
Serves 4 people
Ingredients
1. 1 Red Bell Pepper seeded and diced
2. 1 Pint Grape Tomatoes cut in half
3. 1/2 Red Onions diced
4. 3 Cups Farfalle pasta
5. 1 tbsp pepper powder
6. 1 tbsp olive oil
7. grated Parmesan cheese
8. salt to taste

Method
1. Spread the vegetables (bell pepper, onions and tomatoes) in a baking sheet, spray some oil over it sprinkle with pepper and salt and roast in a 350F oven for 30 minutes or till the tips of the bell pepper start to get brown.
2. In the mean time boil the pasta in salted water with a tsp of olive oil. Drain.
3. Now toss the pasta with olive oil, roasted vegetables, pepper and salt.

Served with Parmesan cheese sprinkled on top and with some garlic knots on the side.

Pasta with butternut squash and broccoli

Indian Cooking as we all know offers a wide variety of recipes with cooking time varying from a few minutes to a couple of hours. Even with only half an hour or less available it is possible to make steamed rice or a bread and a side dish without much of an effort. Cooking elaborate curries is not an every day thing in most households. If you are familiar with Indian cuisine through restaurant food, clear that image from your mind. That is absolutely not what people cook for everyday eating.

The other cuisine which offers such a wide variety of recipes at least from what I know has to be Italian. When I first came here, seeing how ubiquitous both pasta and pizza were I thought they were American food. It perhaps is but who is keeping track! If these two are taken from the list of options I would be hard pressed to name any truly American food. Pasta doused in the red tomato sauce and tasting bland to my Indian spice trained palette was the main reason I learned Indian cooking in a hurry.

Anyway like any recent convert I am extremely taken with pasta. Does not hurt that the family loves eating pasta as well. The trick is to cook pasta with a variety of vegetables without the tomato sauce and still make it moist and tasty.

Watching Lidia Bastianich's cooking shows on TV was what changed my attitude towards pasta. Her shows are a treasure trove of ideas using a wide array of vegetables and different cooking methods opening up whole vista of possibilities for me.

We prefer whole wheat pasta which holds its shape better than the white pasta which tends to fall apart and get mushy.

This recipe is based on one episode where Lydia cooked pasta with butternut squash and cauliflower. Like potatoes I always have the versatile butternut squash in my pantry. Never know when it will come in handy. Used broccoli instead of cauliflower. Broccoli is another vegetable that go well with pasta but they have to be crunchy.


The Occupy Wall Street protests which started in New York is spreading to other cities. Cheers and support to all of you out there doing what everyone who is not ultra rich hopes they could do. Read this article in the Wall Street Journal. Pay attention to what the mayor a Wall Street bililonaire has to say.

Pasta with Butternut squash and Broccoli
Ingredients
1. 2-3 cups of Pasta
2. 1 cup of diced butternut squash (1/4 - 1/2 inch dice)
3. 2 heads of broccoli separated into florets (see note)
4. 4 garlic cloves minced
5. 1/2 onion chopped fine
6. 1 tbsp thick tomato paste
7. 2 small tomatoes chopped
8. 2 tsp of lemon juice (optional)
9. 1/2 tbsp pepper powder
10. 2 tsp of red chili powder or paprika (use as per taste)
11. salt to taste
12. 2 tbsp of chopped basil leaves
13. 2-3 tbsp chopped walnuts
14. 1 tbsp olive oil + 2 tsp
15. Parmesan cheese

Method
1. Set a pot of boiling water with salt and a tsp of oil added.
Blanch the broccoli for about 3-4 minutes drain and set aside. Add the pasta to the same water and cook as per directions
2. In a pan add the oil and when hot(should not be smoking) add the onion and garlic and saute till they are translucent
3. Add in the butternut squash and let it cook till it becomes and the edges start to brown
4. Add the chopped tomatoes and the tomato paste and cook for a couple of minutes till the tomatoes are soft
5. Add pepper powder, salt and chili powder and cook for 2 minutes more
6. Add in the broccoli and mix it in
7. Now add the drained pasta (do not throw away the liquid) and mix it gently along with the vegetables. Add in the lemon juice if doing so
8. Check for taste and add a bit more pepper powder if required
9. Add in about 3-4 tbsp of the pasta liquid, chopped basil leaves and drizzle another couple of tsp of olive oil
10. Add Parmesan cheese and the chopped nuts before serving.

Note:
1. Do not throw away the woodsy lower portion below the florets in the broccoli. Remove the skin, chop them into the same size as the florets and use them.

Pasta ( no tomato sauce)

Need I say the family loved the Chicken Curry, but I should have mentioned after adding the Chicken pieces add 4 slit green chillies, the Chicken Masala powder usually has the following ingredients.
Corriander seeds
turmeric
cumin seeds
cinnamon piece
cloves
cardamom
red chillies

dry roast all of them and powder them in a blender, I use a coffee grinder.

Today it is going to be Pasta (Whole Wheat Fusilli)
Cook the pasta with olive oil and a cube of bullion (Chicken or Vegeterian)

Now take a pan and add a little butter, I like cilantro leaves but parsley would work too and cooked mixed vegetables, for taste I like to add Thai Chilli paste.
Now add this to the cooked pasta and mix. I am tired of eating Pasta with tomat sauce, this seems like a good alternative. Credit goes to my friend who gave me the recipe.


I wonder how many of us even think about the sacrifices the troops and families are making in this unnecessary war. I want to spend a moment to think about them. I saw a hummer on the road and a lone passenger driving it. What a waste and what obscenity!