Spelt pasta with Sundried tomato Italian tofu sausage in a cherry tomato sauce

Time: 30 minutes, Serves: 4

I went to the supermarket the other day and meandered over to the health food aisle and saw this fusilli spelt pasta. I never had spelt pasta before. So, I flipped over the bag and read the nutritional facts. It suppose to be healthier than common wheat pasta.  Spelt is wheat but a healthier grain of wheat.

With this spelt pasta I decided to make an Italian pasta dish, which I made many times in the past. However, I tweaked it a bit to make it healthier because I'm on the road of eating better. So here is the recipe to making this tasty, rustic, pasta dish.

2 cups of spelt pasta ( 1 lb.. bag of spelt fusilli pasta)

2 sticks of sundried tomato tofu sausages ( sliced diagonally)

1 big green zucchini

1 small carton of cherry tomatoes

1 tsp of minced garlic

1 tsp of oregano

1 tsp of basil

1/2 tsp smoked paprika

1/2 cup of cubed black truffle cheese (Can be found at Highland farms or a gourmet supermarket or you could substitute it with mozorella )

salt and pepper

In big pot boil spelt fusilli pasta in salted water for 15 minutes. drain, and set aside. ( reserve 1/2 cup of pasta water. )

On medium high heat in a big frying pan sauté sundried Italian tofu sausage for 5 minutes in olive. Set aside.  Sauté green zucchini for 5 minutes with salt and pepper until lightly brown then set aside.  Add more olive oil to the pan and add cherry tomatoes, pepper, oregano, basil, mince garlic, and smoked paprika. Cook tomatoes until soften, then smash them down with a fork to create a sauce. Simmer sauce for 5 minutes uncovered then add sausage, pasta, black truffle cheese. Toss for 2 minutes. Then lightly toss in green zucchini.. (do not melt the cheese too much)...add a bit of reserved pasta water if dry.

Serve and enjoy! :D

 

 

 

Spicy Coconut BoK Choy Soup with roasted zucchini on flatbread

Today I decided to make a creamy spicy coconut Bok Choy soup on this cold, rainy day in January. I wanted something warm and cozy and easy on the waistline so I turned to this easy recipe. It always makes me feel good on days like this. It is very simple to prepare. It's a recipe that I threw together. It's like an Indian and Chinese fusion. It's very light, healthy and flavorful.

Time: 20 Minutes

2 tbsps. of olive oil

1 chopped small onion

1 chopped big carrot

2sticks of chopped spicy chorizo sausage ( or Tofurky Italian style sausage )

1 bag of Bok Choy (roughly chopped)

1 tsp of chipotle powder ( or chili powder)

1/4 tsp of turmeric

1/2 tsp of chili flakes

1 tsp of garlic

1 tsp of ginger

1/2 cup coconut milk

1/2 lime

8 to 10 cups of water

salt and pepper to taste

 

On medium-high heat in a big pot, sautee onions in oil until translucent ( to cook faster add a little salt. Salt makes the onions sweat quicker). Then add chopped sausage and cook until slightly caramelized. Add garlic and ginger, while stirring add chipotle powder and turmeric and chili flakes. toast spices for a few seconds then add water.  Bring to boil then add carrots, let cook for 10 minutes. Then add roughly chopped Bok Choy. Boil for 5 minutes. Add coconut milk and simmer for 3 minutes.  Once done, squeeze in lime and serve.

 

 

Roasted Zucchini on Flat Bread

Time: 20 mintues

 

1 packaged flat bread ( or pita bread)

1 big yellow diced zucchini

1 diced red pepper

1 half of diced red onion

goat cheese

1 tbsp. olive oil

salt

Place diced onions, zucchini, red peppers on baking tray.  Lightly drizzle veggies with olive oil. Season with salt and bake on 400 degrees for 15 minutes. Tossing veggies every so often. Once done, place a side. Place flat bread on baking tray. Lightly brush the bread with olive oil on both sides.  Bake for 8 minutes....the last couple minutes add goat cheese to slightly warm it. Once done, top with roasted veggies.

Serve with Spicy coconut Bok Choy soup. Enjoy!

 

 

 

 

 

 

 

   

 

 

Sour cream Mac and Cheese

This is another dish I cooked over the holidays. I really like to indulge myself once a year and this was the dish. It did some damage to my waist line, but it was worth it. Growing up in Detroit, where soul food restaurants are prevalent, mac and cheese is the best! And I was craving it. so I pulled out all the bells and whistles.  If you're a mac and cheese lover like I am then you might want to give this recipe a try.

1 bag of spiral pasta 1 bag (2 cups)  ofshredded aged sharp Cheddar cheese 1 bag (2 cups) of shredded Colby & Monterey Jack cheese 1/2 cup of cubed gruyere cheese 1 stick of melted butter 4 eggs 1 can of evaporated milk 1 cup sour cream 1 tsp smoked paprika 2 tsps. coarse black pepper Preheat the oven at 350.....reserve one cup of shredded cheese for topping. Boil noodles in salted water for 15 minutes. Then drain and set aside. Mix eggs, evaporated milk, butter and sour cream. Then add noodles, cheeses, and coarse pepper. Pour mixture into a rectangular baking glass dish. Place reserved shredded cheese on top, then sprinkle smoked paprika. The smoked paprika will give the dish a nice color.  Bake for 25 minutes on 350 degrees covered with aluminum foil. Last 5 minutes back uncovered. Enjoy this yummy cheesy goodness.                

1 bag of spiral pasta

1 bag (2 cups)  ofshredded aged sharp Cheddar cheese

1 bag (2 cups) of shredded Colby & Monterey Jack cheese

1/2 cup of cubed gruyere cheese

1 stick of melted butter

4 eggs

1 can of evaporated milk

1 cup sour cream

1 tsp smoked paprika

2 tsps. coarse black pepper

Preheat the oven at 350.....reserve one cup of shredded cheese for topping.

Boil noodles in salted water for 15 minutes. Then drain and set aside.

Mix eggs, evaporated milk, butter and sour cream. Then add noodles, cheeses, and coarse pepper. Pour mixture into a rectangular baking glass dish. Place reserved shredded cheese on top, then sprinkle smoked paprika. The smoked paprika will give the dish a nice color.  Bake for 25 minutes on 350 degrees covered with aluminum foil. Last 5 minutes back uncovered.

Enjoy this yummy cheesy goodness.

 

 

 

 

 

 

 

 

Buttery Green Chile Cornbread

I am currently working off the Holiday's pounds after making this buttery Green Chile Cornbread. A good friend made this for me years ago, and it was so good that I hijacked the recipe.  I finally made it over the holidays and was pleased with the results. It was spicy, delicious and moist as I remembered it. The texture and flavor reminded me of a cornbread dressing...similar to stuffing. If you try this recipe your family and friends will love you and be in pure bliss.

1 cup of cornmeal

1 cup of flour

1 tsp baking soda

1 tsp baking powder

1 tsp of jalapeno powder (optional)

1/4 cup of sugar

2 eggs

1 stick of salted butter

1/2 cup of sour cream

1 cup of butter milk

1 4.5 0z can of Old El Paso chopped green chilies

1 cup of corn

1 cup of Monterey Jack cheese

In a big bowl combine wet ingredients: eggs, melted butter, buttermilk and sour cream. Then add flour, cornmeal, baking soda, baking powder, jalapeño powder, sugar and mix. Then add corn, cheese and green chilies. Mix well. Place in a rectangular baking pan and bake on 350 for 20 minutes until lightly golden.

 

Best served with soup. Enjoy!

Cumin spiced Lentil Salad

I wanted to start off the new year right, and to do that I knew I had to eat healthier. So, good bye fatty foods and hello fruits and veggies.

Lately I've been flirting with the idea of going on a plant based diet. Just to try something new. So, I went on a hunt for healthy recipes and came across a dish called Cumin lentil salad. I got it from DeliciouslyElla website. This was my first time trying one of her recipes, and I must say I was pleased with the results. However, I tweaked this recipe just a tinge to suit my palate. And let me tell ya, it was so filling and delicious....and healthy! Even my spouse loved it. The flavors are still doing a happy dance on my tongue as I type this. All the ingredients should be available at your local supermarket.

Here is the recipe:

1 cup of Green Lentils

2 carrots chopped diagonally

1 red Onion chopped diagonally

2 teaspoons of cumin seeds

2 teaspoonsof ground coriander

2 teaspoons of fennel seeds

1 teaspoon of Jalapeño powder

2 tbsp. of olive oil

Salt and pepper

First, boil the green lentils for 20 minutes, until slightly tender.  Then drain liquid and set aside. Meanwhile chop the carrots and red onion and place it on a baking sheet. Add ground coriander, cumin seeds, fennel seeds, jalapeno powder, salt and pepper and drizzle olive oil. Mix well and bake for 15 minutes on 350 until slightly caramelized. Once done, toss veggies into lentils.

Tahini and cashew cream.

1 tbsp. Tahini

1/2 cup of cashew

1 lemon

4 tbsps.  of water

pinch of salt

1 teaspoon of jalapeño powder (Optional)

Place all the ingredients in a blender. Blend until smooth and creamy. Add more water if necessary. Then place dollops on the lentil salad.

Garnish with toasted pine nuts and watercress leaves. 

Side note: It's even tastier with a side of guacamole. Try it!