Homemade Goodness of Marinara.......

I *love* to make my own Marinara sauce. There's just something about the thick tomato sauce simmering on the stove that makes my day. There's nothing better than a pot of pasta with some garlic bread for a hearty weekend supper, pure comfort indeed.
I usually make my own sauce over the weekend when I have more time to really prep for it, and when you simmer it for as long as you can, it is worth it.

Here is my recipe.

Ingredients:

•  3 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4-5 fresh Basil leaves, and some parsley leaves-chopped
• 4-5 cloves garlic, minced ( use less if you'd like) Reserve 1-2 cloves aside.
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 finely diced onion, 2 diced celery, 1 diced green pepper
• I also added a couple pinches of sugar to cut down on the acidity

DIRECTIONS

In a blender, place Italian tomatoes, tomato paste, chopped parsley, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion and garlic in olive oil for 2 minutes. Add the celery and green peppers and let it cook until you see the oil leave the sides of the pan.
Add the blended tomatoes and stir well. Check for seasoning and add some sugar. Let it simmer for 30 minutes and add some fresh Basil which has been chopped finely to the sauce. Grate the reserved 1-2 cloves of garlic straight into the sauce. Omit this if you don't like the taste of garlic.
Cover and let the sauce cook for another 30-45 mins or even more on low heat.  Serve over your favorite recipe! I serve this with Spaghetti and Penne most of the time.


For a change, add a 1/2 cup of good quality red wine to the sauce for a deeper flavor. You can also make this sauce without the green peppers, celery and onions. Just use oil and garlic for a lighter sauce. Blend some heavy cream and fresh Parmesan cheese at the end to make a blush sauce. You can experiment with whatever you like and come up with your own favorite recipe!
Enjoy it.

Roasted Veggie and Spinach Lasagna

I literally crave Italian food every now and then and making this lasagna really hits the spot on those days!

I made this roasted veggie and a spinach lasagna using fresh pasta sheets, I've been using the fresh pasta for a while now instead of the dried ones and boy, does it make a difference- for the better, of course!
Here is my recipe for this family favorite, I am also going to include a recipe for my pasta sauce.
I make my own pasta sauce because I love its flavor....I am so used to the homemade one, I cannot go back to the jarred or canned ones! Sit down with a cup of coffee to read ahead, its kind of lengthy - but worth it!

You will need:
~1 box- fresh pasta sheets (Lasagna Sheets, I used Olivieri brand)
~1 small packet - baby spinach, 1-2 bell peppers, 1 large red onion, 2-3 zucchinis and squash ( yellow or butternut squash works well) or use both!
2 carrots - all chopped, except the spinach, I added that as is.
~Tomato Sauce - as needed
~Bechamel Sauce - as needed
~Italian Cheese blend or you can use Mozzarella and Parmesan
~1 heaping tbsp - Italian seasoning blend, Salt to taste and Olive Oil

First, Make the sauce ahead of time: For the fresh TOMATO sauce, you will need:

• 2- 35oz cans of whole plum tomatoes or 3-4 lbs fresh ripe plum tomatoes
• 1 tbsp- olive oil
• 5-6 med cloves of garlic- sliced, 1 red onion - sliced, 1 small chili pepper - sliced
  
• Few Fresh leaves of Basil, use some dried ones if you can't find fresh ones
• Salt and a pinch of sugar
  
• Crushed red pepper flakes

Heat the oil in a deep pan, and add the garlic, onions, chili and the red pepper flakes. Don't let the garlic brown too much.
Add in the tomatoes. If you are using canned tomatoes mash them up with the masher. Bring the sauce up to a simmer, let it cook for 10 minutes. Add the salt, black pepper and the sugar and then the Basil. Let it simmer until it reaches a thick consistency. Blend it towards the end to make it uniform.

Now get ready to grill the veggies:

Chop up all the veggies except the spinach - add a drizzle of Olive oil, some Italian seasoning if you have some on hand, or use some dried parsely and oregano flakes, mix well and layer on a cookie sheet. Heat your oven to 375F and let it cook until semi soft. Do NOT add salt to these veggies, they will turn mushy. Set aside.

While the veggies are baking, make the bechamel sauce, I usually follow this recipe and it turns out well.

Bechamel Sauce:

• 6 tbsp all purpose flour
• 2 tbsp olive oil
• 3 tbsp butter
• 2 ½ cups hot milk ( 2% is ok)
• 2 tbsp- parmesan cheese
  
• salt
  
• fresh ground black pepper
• pinch of nutmeg (about ¼ tsp)

To make the sauce, melt the butter with the olive oil in a medium saucepan over low heat. Add the flour and stir well, being careful. Then slowly add the hot milk while whisking vigorously. The mixture will seem to clump, but keep whisking and it will end up smooth. Add the salt, pepper and nutmeg. Put it back on the heat and simmer for 5 minutes. Add the Parmesan cheese at this point.

Now,on to the lasagna:

Spoon some sauce in a baking pan, and layer a sheet of the pasta, add the grilled veggies and some of the fresh baby spinach - as is. Add a little bit of the cheese and then add both Bechamel and some tomato sauce on top. Repeat for another two layers. On the top layer, add some more cheese, bechamel sauce, tomato sauce and some crushed pepper flakes if you like. Bake in a preheated oven (375F) for 30 minutes covered with foil, and then for 15 more minutes, uncovered.

Serve this delicious meal with a side of garlic bread and a salad.

Happy Holidays to all of you.

Italian Delights: Pasta Primavera

Few months ago, Kartik and I were watching Giada De Laurentiis' show "Everyday Italian". One of the featured recipes was Pasta Primavera.....Both Kartik and I were so tantalized by the simple recipe, the next day Kartik went and bought ALL the ingredients to make me a nice weekend supper. This was such a hit, even the pickiest of eaters- my brother and my kids loved it. Here is the recipe verbatim from Giada's Show on the Food Network. Kartik followed the recipe exactly, you may add or omit ingredients to your taste.

You will need:

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Kartik served this with some garlic bread and a sparkling Apple beverage. Enjoy!

Spinach and Corn Cannelloni

One of my creations - Spicy Spinach and Corn Cannelloni in a homemade spicy Tomato sauce. I make this often, especially when I crave an Italian dinner.

Though I like to go out for such meals, it can be often trying to eat out with 2 small ones in tow. I don't know what happens to them when we go to a restaurant, its like they change their personalities 360 degrees. Paper Napkins and crayons up the nose, the constant bickering between the two boys, Spaghetti going into their ears instead of their little mouths as they twirl it around the forks etc etc....can get too much for me. So, I try and put off going out to eat as much as I can...I'll just have to wait until they are a bit older. So..I improvise and make such meals at home. Here is the recipe:

• 1 packet - Oven ready Cannelloni ( Very convenient)
• For the sauce: 3-4 cans Italian Plum tomatoes, 1 large red onion,1 small green pepper, 5-6 cloves of garlic, 1 tbsp-oregano, 2-3 leaves of Fresh Basil, Salt, Cracked black pepper, Chili flakes, and a tbsp of sugar to balance the tartness of the tomatoes, Olive Oil - 1 tbsp.
• For the Filling: 2 bunches of spinach- washed and chopped, 1 cup of corn, 1- red onion-chopped, 2 tomatoes, 1 tbsp-paprika, 1 tbsp-chili powder, 2 tbsp- Taco seasoning Mix, Salt,Pepper to taste. Olive Oil - 1 tsp
• Shredded Italian and Cheddar blend of cheeses to top off the pasta.
• Parmesan Cheese

Make the sauce first: Heat the oil in a deep pot. Add the chopped garlic, onions and green pepper. Saute till soft. Add the tomatoes and the seasonings. Bring to a boil. Lower the heat and let the sauce simmer as long as you can. I let mine simmer for an hour. Towards the end, give it a whirl with a hand-held blender. Add the fresh basil at this point, and let simmer for another 10-15 minutes. Set aside.

Make the filling: Saute onions in the oil. Add the tomatoes, corn and spinach. Mix well, add the seasonings...be generous with the taco seasoning, this adds a wonderful flavor to the mixture.
Cool and set aside.

Assemble the Pasta: Spread the Pasta sauce in a pan. Fill each Cannelloni cavity with the Spinach and Corn mixture. Use a small spoon, it will make it easier. Fill all the Cannelloni this way and put them in the Sauce mixture. You can set this aside for half an hour before baking so that the Oven ready Cannelloni can get soft.

When ready to bake,layer some more sauce on top to completely cover the pasta. Sprinkle the cheeses on top.
Bake at 350F, in the center of the oven for 30-40 minutes or until the cheese melts and pasta is completely soft. Serve hot with some garlic bread, and a side salad for a complete meal. Here is another look.... enjoy!

Upcoming Post Preview: Recipe for Sugar High Friday Event hosted by the lovely Monisha of Coconut Chutney.

Stuffed Bell Peppers

Here is the recipe for the Stuffed Bell peppers that I had promised. These are great on their own or as an accompaniment to your favorite meal. This is what you will need:

Large Bell peppers- cut the tops off and scoop out the insides. Microwave them for 5-6 minutes to soften them up.

For the rice: 2 cups rice, 4 cups water, 1 medium onion, 2 tomatoes, 1 small Jalapeño, 1.5 tbsp Worcestershire sauce, 1.5 tbsp Mint Paste, Turmeric powder, Salt, A pinch of sugar, a handful of mixed veggies - carrots, peas and Lima beans, Olive Oil.

Chop the onion, tomatoes and the jalapeño finely. Heat Oil in a deep pan. Add the Worcestershire sauce and the Mint paste, now add the onions and jalapeños. Give them a good stir. Now add the rice,water, tomatoes, veggies and the rest of the spices. Adjust the seasonings. Bring this mixture to a rolling boil, then lower the heat and cover the pan. Cook until the rice is nice and fluffy.

Now for the peppers: Take an oven proof dish, stuff each pepper carefully with the rice mixture, you can also add some tomato sauce if you would like. Top each pepper with cheddar cheese. Arrange them carefully in a tray and bake them at 325F for about 30 minutes...the aromas of these baking is just amazing! Serve hot and enjoy....

For the garlic bread, which I had served with the Eggplant Parmesan, all I did was:

Spread a mixture of margarine and garlic powder on store bought French bread. Bake at 325F for around 10-12 minutes or more if you would like it crispy. Easy, eh?

Music of the Moment: "Barso Re..."from the movie 'Guru'.

Eggplant Parmesan- Version 1 ( No Fry Method)

Eggplant Parmesan was something totally new to me until a few years ago. As a kid, I used to detest eggplant, I mean really detest it. I'd hide the eggplant pieces under my plate, feed them to my brother when mumma wasn't looking or swallow them whole with gulps of water- I'd do anything not to eat it.... Never would I have thought that this would become one of my favorite veggies in my later years. I remember trying this on the suggestion of my husband K when he took me to 'The Olive Garden' after we got married. I tried it, and I was hooked(but then again, I am hooked on everything Italian)...... Now, I have this habit of recreating the food I have eaten in restaurants at home..some come out wonderful and some, well...lets just leave it to your imagination. So, anyway, I tried this at home for the very first time by making the batter first, *bhajiya style* and deep frying the eggplant rounds in it and then dousing the whole thing in tomato sauce. It was a huge artery clogging success! Another hit recipe for my collection! Yay!

This time, I opted for something different and totally healthy. I decided I would coat the eggplant rounds in breadcrumbs and bake them instead of deep frying them. I was pleasantly surprised by the results....not only is this healthier...but tastier as well. Try it for yourself sometime and see! Here's what you need.

Ingredients: 2 large fresh eggplants cut into thick rounds, 2 cups breadcrumbs, 1/2 cup Parmesan cheese, salt, pepper, garlic powder, Parmesan Cheese, Mozzarella Cheese, half cup of milk.
For the sauce: 3 cans Italian style tomatoes, 1 large onion, 3 cloves garlic, 1 tbsp Oregano, 1 bunch fresh Basil, salt, sugar, black pepper to taste, Olive oil.

First make the sauce..I always make the sauce at home because it is so much tastier than the store bought one. Chop the onions and garlic finely. Heat some Olive oil in a deep pot and add the onions and garlic. Add the cans of tomatoes and crush them with the back of the ladle. Stir the seasonings into the sauce - except for the Fresh basil, add that towards the end for the most flavor. Give the sauce a good whirl with a hand held blender.... and let this simmer on medium to low heat for a good 40-45 minutes. Taste the sauce and adjust the seasonings to your liking.

Okay, now for the eggplants...cut them into rounds like in the picture. Set aside. Make the breadcrumb mixture by combining the breadcrumbs, salt, pepper, garlic powder and some Parmesan cheese- if you like. Take some milk in a bowl and get ready to dredge the eggplant slices in this mixture. Dip the eggplant slices in the milk first and then roll it in the bread crumb mixture. Set them on a tray lined with aluminum foil. These will be baked in the oven for 30 minutes at 325F. The tops should be browned and the eggplants should be soft. Once they are baked....assemble them in a baking tray to be cooked further.
Pour some sauce at the bottom of the tray, arrange the baked eggplant slices, and pour some more sauce on top, completely covering the eggplants. Add the Parmesan and Mozzarella cheeses on top. Cover with foil and bake at 325F for another 35-40 minutes.
Here's another look at the finished product.....I served this with Stuffed Bell peppers and homemade Garlic bread. This was a perfect meal to welcome my brother back home from the Army and we all enjoyed this healthier,tastier version of this classic Italian recipe. Enjoy.
I will post the Stuffed bell pepper recipe in the next post...