Monday, September 28, 2009

Olive-Onion Cheese Bread

4 cups (16 ounces)shredded part skim
mozzarella cheese
1 cup butter,softened
1 cup mayonnaise
8 green onions,thinly sliced
1 can (8 ounces) mushroom stems and pieces,
drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 loaf (1 pound) unsliced French bread

In a large bowl,combine the first ingredients.cut bread in half lengthwise;place on an ungreased baking sheet.Spread with cheese mixture.
Bake at 350 degree for 15-20 mins or until the cheese is melted.Cut each half of bread into eight slices.
Yield: 16 servings.

Wednesday, September 16, 2009



Spinach pesto pasta


* Salt
* 1 pound penne rigate pasta
* 4 cups (packed) baby spinach, divided
* 1/4 cup shelled pistachios or whole almonds, toasted
* 1/2 cup chicken or vegetable stock
* 1/3 to 1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
* A few grates fresh nutmeg
* Zest of 1 lemon, juice of 1/2
* Ground black pepper
* 1/4 cup plus 2 tablespoons EVOO – Extra Virgin Olive Oil
* 1 pound fresh or frozen artichoke hearts (defrosted, if frozen)
* 2 to 3 cloves garlic, finely chopped or grated


Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it and drop the pasta.Cook just shy of al dente according to package directions.
Just before draining, reserve a large mugful of the starchy cooking water. Drain pasta and reserve.

While the pasta is cooking, combine half of the spinach, the nuts, stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and pepper in the bowl of a food processor. Pulse the machine to chop everything up then stream in about 1/4 cup EVOO (eyeball it) with the machine running. Reserve.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the artichokes and garlic to the pan, and cook until slightly golden. Add the wine and cook until tender, 4-5 minutes.

Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2-3 minutes. Serve warm with an extra sprinkle of Parmigiano Reggiano.

Sunday, September 13, 2009

Mushroom Burger


  • 3 tbsp olive oil
  • 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
  • 1/2 cup finely chopped onion
  • 6 cloves minced garlic
  • 2/3 cup rolled oats
  • 1/3 cup shredded Parmesan
  • 3/4 cup breadcrumbs
  • 2 eggs, beaten
  • 1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve with your favorite burger toppings.

Thursday, September 10, 2009

Fettuccine alfredo Veg pasta


Only the young shoots of asparagus are eaten.

Asparagus is low in calories, contains no cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. Nutrition studies have shown that asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. Folate is also critical for pregnant mothers, since it protects against neural tube defects in babies. Several studies indicate that getting plenty of potassium may reduce the loss of calcium from the body.Particularly green asparagus is a good source of vitamin C, packing in six times more than those found in citrus fruits.


  • 24 ounces dry fettuccini pasta
  • Veg (i used asparagus,mushroom,Broccoli ,carrot,spinach)
  • Basil
  • salt and pepper to taste
  • Alfredo Parmesan Sauce.
  • 1/2 small onion chopped
  • crushed garlic-2
  • olive oil

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until done; drain.
Steam vegetables and set aside.
In a large saucepan, pour some olive oil. Add chopped onion ,garlic, salt, pepper .saute until onion turns soft.add steamed veggies.Add the alfredo sauce and pasta .Garnish with chopped basil leaves. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Thursday, September 3, 2009


Egg Sandwich

Wheat bread-2 slices
2 Large eggs
Baby Spinach
Pepperjack Cheese-1
Salt & Pepper

In a pan heat a Tbsp of butter
Drop 2 large eggs,Flip and take off from heat Immediately.Remove half way through.Dont let the egg sit for long time in the the cheese on top to melt.
Toast the bread slices and apply mayonaise.
Arrage the bread with omlette ,cheese ,some baby spinach leaves.