Tag Archives: Spaghetti

Real Love Comes from the Heart

What is your favourite vegetable that starts out as a flower and turns into something delicious? Can you actually think of vegetables that come from a budding flower?

If not here is the list I found of them from Wikipedia:

  • Artichoke
  • Broccoli
  • Broccolini
  • Caper
  • Cauliflower
  • Daylily
  • Courgette
  • Squash

Am I the only one who hasn’t heard of a Daylily?

Well my two favourite vegetables in that list are definitely broccolini (which I actually like to call broccoletti) and artichokes! Yum artichokes!

I actually recently introduced my nieces to artichokes. During Ramadan we went to a Boston Pizza with their grandmother (siti in Arabic) while Siti didn’t eat anything I had a salad and shared with the monkeys. The youngest really liked the artichokes!

So I am happy about that! She and I can enjoy artichoke together.

Obviously with all this talk of artichoke you can see that tonight’s feature vegetable is definitely artichoke hearts.

IMG_0689

I got the recipe from Better Homes and Gardens the direct link to the recipe can be found here.

Ingredients:

  • 4 oz (114g) spaghetti
  • ¼ cup (27.5g) parmesan cheese
  • ½ red onion (40g), chopped
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can (398ml) crushed tomatoes
  • 1 can (398ml) artichokes hearts, drained and coarsely chopped
  • Salt and pepper to taste
  • ½ teaspoon dried basil leaves
  • Grated parmesan

Instructions:

  1. Cook spaghetti as directed on package until al dente.

  2. Once pasta is cooked drain most of the water but set aside a bit of the pasta water to combine with the parmesan cheese.

  3. In a medium pan sauté the red onion and garlic in olive oil. Once fragrant add the crushed tomatoes with their juices and the artichoke hearts and mix well. Add salt, pepper, and basil to mixture.

  4. Once sauce is cooked, spoon pasta onto plate and place sauce on spaghetti. Sprinkle with parmesan and enjoy!

Real love comes from the heart… the Artichoke heart!

Now although this was a pretty simple supper, it was sooo good. But then artichokes are one of my favourite!

Anyone else a fan of artichokes?

So it is officially September and it seems that the cool air has come as soon as August ended. I swear yesterday was insanely cold. You could feel the instant change from the previous day to yesterday. BRRRR.

I am dreading the cold that comes with Autumn though I do really like that time of year.

11889402_720790438065445_5538759944226744271_n

I saw this on Facebook and loved it! But there are two additional things that make Autumn the best season.

  • Heeled booties
  • Vampy lipsticks

Especially the last item!

What do you love about Autumn and do you call it Fall or Autumn?

Anyway I hope you give this simple recipe a go and enjoy it!

Happy eating!

Advertisements

Spaghetti with Fa(LOVE)el

Falafel is a wonderful word. At least when pronounced as a North American. If you say it a certain way it sounds like the word “love” is in it. And I certainly love falafel.

I decided to make pasta with falafel. Yummy!

Spaghetti with tomato sauce and falafel

There isn’t much for something special going on in this dish but I have really missed making food for myself so I had to make a simple little pasta. Plus I need to get to know the electric stove top. Going from a gas stove to an electric one with the snap of ones fingers is a hard adjustment!

It took far too long to get my water boiling actually! And how does one thoroughly clean their electric stovetop? I looked it up but I don’t know what a stove cleaner is! I guess I should thoroughly look at the cleaning aisle at the grocery store…

So this was honestly just your basic pasta and tomato sauce. Though I much prefer homemade sauce than the store bought stuff so here is my recipe:

Ingredients:

  • 4 oz (114 g) spaghetti
  • ½ teaspoon olive oil
  • 2 cloves garlic, minced
  • ½ cup (75g) yellow onion, chopped
  • 1 can (398ml) crushed tomatoes
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ¼ teaspoon salt
  • 5 falafel balls, halved
  • ¼ teaspoon pepper

Instructions:

  1. In a large pot cook spaghetti as directed on box. Once spaghetti is near al dente, prepare sauce.

  2. In a small frying pan, heat olive oil to sauté garlic and onion until fragrant.

  3. Add can crushed tomatoes to the garlic and mix well. Add herbs and salt to tomato mixture.

  4. Once bubbling, allow to simmer for two minutes or until at desired consistency.

  5. Add halved falafel and cook until warm. Beware that falafel soften to a mush-like consistency if over cooked in sauce.

  6. Plate up and top with pepper.

  7. Enjoy

Like I said, my sauce is very basic. But it is fabulous. I quite enjoyed it. It has been a good while since I’ve had falafel. Now I just need to successfully make it from scratch. I tried once and thought it looked too dry and added water. Big big mistake. Never again.

So yeah, that was my dinner for the evening.

IMG_0438

Sorry it wasn’t all that impressive.

But I can tell you that I like to snap my spaghetti in half when I make a pasta. Less splatter when turning the noodles on the fork and smaller bites! It is perfect!

Anyway, hope you enjoyed the generic recipe and if you make it enjoy the meal!

Happy Meatless Monday all!

Green Food Made Right

Who loves healthy cuisine which is bright green in color?  I’m sure I can answer that one for you – me!

I am sure there is something wrong with me for liking bright (almost toxic) green foods. But they are just so pretty. To think Aqua is my favourite color with my love for bright green in food!

So for tonight’s meal we went for a simple healthy and bright green pasta sauce on spaghetti. Yum!

Keepin' It Green

I got the recipe from here and followed it to a Tee, but just had to share its amazingness.

Ingredients:

  • 1 ripe avocado, cubed
  • 1 cup (45g) fresh basil, chopped
  • 1 cup (225g) spinach, chopped
  • 1 clove garlic, chopped
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • Salt and pepper to taste
  • 4 Tablespoons Parmesan cheese

Instructions:

  1. In a small food processor combine avocado, basil, spinach, garlic, lemon juice, and olive oil and blend until smooth. Add salt and pepper if desired.

  2. Add green sauce to pasta (if you’ve made some) and combine Parmesan cheese to pasta and sauce mixture.

  3. Serve immediately and enjoy!

How easy is that!? And so delicious. And you know what is even better? Before you mix Parmesan cheese to the pasta the sauce almost tastes like guacamole! This I love very much.

Avocado Pasta Sauce

Because I LOVE guacamole. Actually scratch that, I love avocados. Period. I would LOVE to have an avocado tree.

Imagine just walking through the back yard when you’re craving for a full and fleshy avocado for a snack or even a salad and being able to! That does sound heavenly. Shame it takes several years to actually be able to grow avocados on a tree! UGH.

Oh and if you’re wondering, the spaghetti I used was this fantastic gluten free stuff we got from Woolworths.

Gluten Free SpaghettiWhy doesn’t NL have this much gluten free goodness in our grocery stores? Good thing I’m in South Africa now!

Anyway, I hope y’all enjoy this meal as much as my mom and I did!

Eet smakelijk!

P.S. If you ever have a water shortage it would be best to refrain from making pasta in a food processor or at all as most of the tools used to make pasta (and a sauce) need to be rinsed if not washed immediately. Tools such as the strainer, food processor, cheese grater, as well as pans and plates. But with a water shortage this cannot be done.

Big mistake on my part!

But do enjoy your meal!

Panorama of Walk Haven dog Heaven
Panorama of Walk Haven dog Heaven

What’s Your Lazy Day Go-To Meal?

Recently I realized that my “lazy day” food tends to fall under the same thing, but it constantly has a twist! Sometimes it has beans in it, sometimes peas, sometimes fresh tomatoes, sometimes ground veggie crumbles, and sometimes just plain ole tomato sauce.

Can you guess what my lazy day food is?

Well it is pasta of course!

And today I added this amazing stuff I saw at my health food store.

Ground "Beef" from the Vegetarian Butchers

It is Ground “Beef” from the Vegetarian Butchers! How amazing is that!? And on that green circular sticker it says that this stuff won the award for the best tasting vegetarian beef in 2012, that is how good this stuff is!

Cooking my Ground "Beef"

I ended up cooking it all but only using a half of that slab of “ground beef”. It was rather fulfilling even with only a half of that used.

Bolognese Sauce on Multicolored Spaghetti

That was my complete meal. I never just warm up a jar of pasta sauce, I always make my own from scratch. If you are also interested in making your own sauce just look below to my recipe:

Ingredients:

  • 1 red onion, chopped
  • 2 cloves garlic, chopped thinly
  • ½ cup (125g) ground “beef” 
  • 2 Tablespoons olive oil
  • 2 cups (390g) chopped tomato in juice
  • 1 teaspoon ground cumin
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • a pinch of red pepper flakes
  • salt and pepper to taste

Directions:

  1. Microwave ground “beef” for  about a minute to allow frozen meat to thaw out. Break in half and place one half in fridge and the other on a frying pan with one tablespoon of olive oil. 

  2. Begin chopping onion and garlic and set aside. Keep eye on meat to keep from burning. Once cooked remove meat from pan and place on plate or in a bowl. 

  3. Add chopped onion and garlic to hot frying pan with second tablespoon of olive oil. Fry until fragrant then add meat back into pan. Cook for about two minutes. Then add tomatoes in juice to meat mixture. 

  4. Add spices to the sauce to add flavour. Bring to a boil and allow to simmer to combine flavours. If sauce becomes too dry add a couple tablespoons of water to mixture. 

  5. Serve immediately over any sort of pasta you’ve cooked and enjoy!

Ground "beef" pasta sauce

This was a fantastic meal and I cannot wait to make something else with this ground “beef” from the Vegetarian Butchers.

Where you’re from do they have meat like this? From a Vegetarische Slagerij? Or do you only get Vegetarian Meat Crumbles from your basic grocery store?

If you are ever in the Netherlands and you happen to be a vegetarian, I do suggest you take a visit to Den Haag and go to the Vegetarische Slager.  Although according to the website (which I just visited) they are located everywhere it would seem. SO you wouldn’t have to only visit The Hague, but you could go pretty much anywhere. Awesome!

Well you definitely should and enjoy it! I know I am!

While my lazy day go-to meal is pasta, I know others tend to go for take-out pizza, McDonald’s, soup, porridge, etc. So what is yours since you now know mine!

Eet smakelijk!

Avocado Green Pasta for a Delightful Dinner

On most blogs… or pinterst, Monday is all about being meatless. But I have noticed that my Mondays tend to be all about shrimp. Probably because every other day of the week is all about vegetarian cuisine! Guess my Mondays are my version of opposite day!

So as you may have guessed, today’s meal has something to do with shrimp.

I made a beautiful green pasta with spicy shrimp. As many of you may know, I am obsessed with the color green when it comes to food, so this meal was pretty great. Especially since the green from this meal is from an avocado sauce! Delicious!

I learnt that this meal is Latin and Italian inspired and if you want to read about it click here. That is also where the original recipe is.

Pasta with Avocado Sauce and Spicy Shrimp

Although it was a bit too spicy, it was quite delicious.

Ingredients

  • 6 oz (170g) spaghetti
    Avocado Sauce:
  • 1 avocados, peeled and pitted
  • 1 teaspoon of fresh lime juice
  • 1 Tablespoon of plain yogurt or sour cream
  • 1 Tablespoon chopped fresh cilantro
  • 1 Tablespoon chopped fresh parsley
  • Salt and pepper, to taste
  • 1 teaspoon olive oil
  • 4 slices jalapeño pepper
  • 1/2 teaspoon ground cumin
    Garlic Shrimp:
  • 1 teaspoon butter
  • 2 teaspoons olive oil
  • 2 garlic cloves, finely sliced
  • a pinch dried hot red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons chopped parsley
  • ½ lb (226g) large shrimp, deveined

Directions:

  1. Bring salted water to a boil in a large pot. Add the pasta and cook it according to the package directions until al dente, about 8-10 minutes.

  2. While the pasta is cooking, cook the shrimp in a large pan, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned.

  3. Increase heat to medium and add shrimp and sauté, turning the shrimp once with tongs, until shrimp are just cooked through, about 2 minutes each side. Set aside.

  4. Make the avocado sauce: Place the avocado in a blender or food processor, add the remaining sauce ingredients and process until smooth and creamy.

  5. When pasta is done cooking, drain and place pasta into a large bowl. Add the avocado sauce to the pasta and toss until pasta is well coated.

  6. Using tongs, add the shrimp to the pasta and pour the garlic sauce over the shrimp. Garnish with parsley or cilantro and serve immediately.

Green Pasta with Spicy Shrimp

 

Looks quite attractive right? I love that the sauce is kind of like a carbonara sauce in its thickness. Yet it is very much vegetarian. If I nicks the shrimp this could be a fantastic “meatless Monday” meal.

It is truly wonderful. So I would hope y’all try it as well!

¡Buen provecho! 

Vegetarian Spaghetti Bolognese

Spaghetti Bolognese is a past time favourite for me. As a family we still eat it, but I get a miniature portion with vegetarian beef crumbles while my parents and sister eat a large portion of it.

Tonight though, I made a large batch of spaghetti Bolognese – vegetarian style. I am proud to say that this sauce looked as though it truly had ground beef in it. I even took a photo to send my best friend to show her that it looked as if I was going to eat beef, but really it was all vegetarian. I am a truly happy camper for this.

Vegetarian Spaghetti BologneseDoes that not look extra beefy to you? Well it is 100% vegetarian!

Ingredients:

  • 2 cups wholewheat noodles (or preferred spaghetti type)
  • 1 package vegetarian meat crumbles
  • 1 jar vegetarian pasta sauce (mine had eggplant, zucchini, and bell peppers in it)
  • 1 teaspoon coconut oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup water
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon paprika powder
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • Parmesan cheese (optional)

Directions:

  1. Fill small pan with water to boil and cook noodles as instructed on box.

  2. Place a frying pan on medium heat and melt coconut oil, once liquidized add chopped onion and garlic and cook until translucent and fragrant. Add meat crumbles and cook until warm.

  3. Add vegetarian pasta sauce to meat and mix well. If too dry add water to sauce to become more liquid. Turn up heat and allow sauce to boil, adding oregano and paprika powder to add flavour. Add salt and pepper to taste if necessary. 

  4. Once noodles are cooked, drain in a colander and return to pan with heat turned off. Add teaspoon of olive oil to the pasta to allow noodles not to stick together. 

  5. Spoon onto plate and top with Bolognese sauce.

  6. Enjoy!

Vegetarian Spaghetti BologneseI definitely enjoyed it! I opted for without the cheese as I am trying to eat more vegan than vegetarian. But this was definitely delicious.

If you are a fan of fooling people into thinking that you are either eating real meat or having them taste real meat then this is definitely something good for you. I mean my best friend (who is a full on vegetarian) thought that this was even real meat until I of course told her and showed her the photo of the sauce in the pan.

Salsa Bolognese

I think my favourite part about this sort of meat substitute is that you can still eat it “raw”. Normal ground beef you shouldn’t eat when it is uncooked, but this you can. It doesn’t taste all too appetizing, but it is edible none the less.

If you make this meal I hope you enjoy it just as much as I did.

Buon appetito!

Green Pasta and Sauce

I think I have a problem. I am over the top obsessed with colors when it comes to food. Red velvet cake? Why not – but lets make it blue velvet! Rice Krispie Squares? Sounds good – but mix all colors together and make it black like coal! Sugar cookies? Sounds amazing – but lets add some green to the mix!

Yeah, I am obsessed with color in food. I honestly blame it on Dr. Seuss with his Green Eggs and Ham book. After reading that book I knew I wanted colorful food. I can honestly still remember sitting in our TV room in Ciudad Ojeda and imagining eating green food. I am a psycho for color.

I am sure my future children will love this just as much as I do.

So tonight I had green pasta with a basil tomato sauce. How awesome does that sound? And what a cuisine clash – Italian sauce meets Japanese spaghetti!

Green Tea Pasta with Basil Tomato Sauce

The other day my dad and I were killing time and decided to enter a grocery store in downtown Den Haag. The grocery store is called the Marqt. And oh my God is it amazing. It has everything organic and healthy and just amazing. It is rather similar to the store EkoPlaza, but I’ve not seen green pasta in EkoPlaza, so de Marqt is a favourite right now.

Dinner of Green Tea pastaThe instructions said to boil the water and then add the spaghetti and allow to cook for six minutes until al denté. I looked to my kitchen clock and saw the minute hand was on forty-three. I went on with adding some onion and garlic to olive oil in a pan and added some chopped portobello mushrooms to that sautéeing the vegetables and finally adding the basil tomato sauce to it. I then looked to the clock and was shocked to see that only a minute had passed in that time.

I then continued mixing my aromatic garlic and onion mixture with the mushrooms and sauce. And again I looked to the clock realizing that the second hand was ticking back and forth. The clock was dead.

My spaghetti was overcooked. Delightful.

So I strained the pasta and poured it into my bowl plate. I added a half a teaspoon of olive oil to the pasta to make it less sticky. Just before adding the sauce to the pasta I added a forth a teaspoon of dried basil and dried oregano then poured half the sauce I made on the green noodles to look like the above photo. I added the remainder of the chopped portobello to the top of the sauce.

It was rather decent tasting. Although I did have to add a tablespoon of Parmesan cheese.

Want a Bite?

It was definitely interesting. I would honestly make it again. Maybe use a different sauce to go with it though. The package that the spaghetti came in probably feeds two mouths. It is a small package of only 200g, but is perfect if you’re eating for one person as I am much of the time.

At the end of the day, green tea spaghetti is the best way to go about making a pasta dish.

If you manage to find colorful pasta I hope you enjoy it as much as I do! And please show me what amazing concoction you create!

Buon appetito!