Peas and Parmesan Spaghetti: A 15 minute recipe

We may not have all the time in the world to cook. I absolutely mean that from personal experience that when my schedule at work gets hard I do not even care about eating, I go into survival mode. I do not think that this is good for anyone because when we do not care, we turn to unhealthy foods that will fill us up quickly. There have been so many times I have eaten high fat and high carb foods just so I could be full and get back to work. However it adds up so quickly, within a month of a hard rotation I have sometimes gained 5 pounds. They come off too but it is much harder to lose them than to gain them. This is one of my 15 minute recipes that can be easily made at home and is healthy because it has peas and a use of whole wheat pasta. A serving is 350 calories and is quite filling. After a hard day at work none of us want to spend too much time cooking.
Majority of the flavor in this recipe comes from the olive oil and garlic so you can add as much as your taste buds can handle.

1 1/2 cups of frozen peas (Thawed)
1 Package of whole wheat spaghetti
1/8 cup of olive oil
3-4 cloves of garlic (Minced)
2 teaspoons of red chili flakes
1 teaspoon of dried oregano
1 teaspoon of dried parsley
1/4 cup grated fresh Parmesan cheese
Salt & Pepper to taste

Bring water to a boil on medium heat and add in salt. Once the water is boiling add in the spaghetti and cook for 10 minutes or until Al Dente.  On medium heat, place a different saute pan on the stove, drizzle the olive oil and add garlic. Cook until garlic is light brown and then add the thawed peas. Cook well and then add oregano, parsley and chili flakes. Add salt and pepper as suited to your taste, though the chili flakes will add the extra kick. Once the spaghetti is drained add that to the above sauteed peas. Mix well until the mixture is heterogeneous. Once its cooked place in a bowl and add the grated Parmesan cheese on top and enjoy! A healthy and filling meal!

Bon Appetite!!

Serving size: 6

An easy recipe for your day off: Eggs-over-easy on roasted cauliflower

The morning of my day off can be quite a retreat.The best meal of the day of course is breakfast and there is no better way to start off the day than with eggs. Today I wanted vegetables for breakfast because I had burger king for dinner last night (never want to do that again!). Though I have greens with eggs all the time, I wanted to have something different this morning. Eggs over easy are amazing because the liquid yolk (just like liquid gold) can make anything taste delicious. Roasted cauliflower paired so well with eggs that I was surprised. With an addition of toast this would make a healthy and filling breakfast.  A richer flavor can be obtained from extra-virgin olive oil (EVOO as Rachel Ray says) or a milder flavor from regular olive oil. So it all depends on what you are in the mood for. I always like a deeper flavor. The addition of dried cranberries adds a sweet flavor to this savory meal.

The basil with the extra virgin olive oil adds quite a depth of flavor to this meal. I absolutely love a different flavor with every bite, makes life worth living :). A great way to actually store basil since it dies so quickly is freezing it in extra-virgin olive oil and using it whenever you would like.

This is how it looks after it has been frozen

1 whole cauliflower chopped
1/4 cup of dried cranberries
4 large eggs
2 cubes of frozen basil with extra-virgin olive oil
1/2 cup of fresh chopped basil
1/8 cup of extra-virgin olive oil
Salt and Pepper to taste
1 teaspoon of dried red chili flakes

Start off by pre-heating the oven to 375 degreees. Add the chopped cauliflower onto a baking sheet and drizzle the extra-virgin olive oil. Add in the frozen basil cubes ( I added two for the flavor) Sprinkle salt, pepper and red chili flakes (depending on how spicy you like it). Place in the oven for 30 minutes or until the surface of the cauliflower becomes brown and appears crispy.
When the cauliflower is almost roasted, heat a small non-stick skillet on medium heat. Add a teaspoon of olive oil and when the skillet appears to be heated crack an egg on it. Hold for 30 seconds until it appears that the egg white is beginning to set. Season with a pinch of salt and pepper. Now almost a minute later or when the egg white is cooked flip the egg gently and the landing of the egg yolk should be the softest. Once successful, cook the face side up for 30 seconds.
Remove the cauliflower from the oven and add on the dried cranberries. Now place nicely on a plate and add the egg over easy on top. This can be paired with toast. Enjoy in your backyard or balcony with a cup of cappuccino.

Bon Appetite!!


Potato and Mushroom Spicy Frittata

After recently eating a delicious Asparagus, Scallion and Cheese Quiche at The Good Bite Kitchen (Lake Placid, NY) I found myself re-discovering Quiches again.  So I thought why not make my own. A crustless and healthier version is the frittata. The fluffiness of the eggs and the delicious vegetables make it a great breakfast or brunch option. Another great thing about the frittata is that not only is it quick but it is actually filling and healthy. It is also a great dish to serve with soup. 

  • 3 Large eggs
  • 2 tbsp Milk
  • Salt and Ground Pepper (as per taste)
  • 1/2 tsp Cayenne pepper 
  • 1 tbsp Olive oil
  • 1 Medium potato (Diced into 1/4 inch pieces)
  • 1 Medium white onion (thinly Sliced)
  • 5-6 Baby Bella Mushrooms (Sliced)
  • 1-2 cloves Garlic (Minced)
  • 1 tsp Thyme
  • 1 tsp Red Chili Flakes 
  • 11/2 cups of thawed frozen vegetables
  • 1/2 cup of Pepper-jack Cheese (can use Cheddar instead) 

Preheat the broiler on Low with the rack in the 2nd position from the top. Whisk together the eggs, milk, salt, pepper, chili flakes and cayenne. In a shallow pan add the diced potatoes and olive oil and cook until potatoes are soft and tender (~2-3 mins). Add the sliced mushrooms, onions, mixed vegetables. Add the thyme and minced garlic. Cook until vegetables are tender as well (~4-6 mins) Take an approx 8" wide oven round  deep pan and lightly spray all surfaces with oil. Spread the vegetables, mushrooms, onions over the bottom evenly. Spread an even layer of the cheese over the vegetables. Pour the whisked egg mixture over the vegetables and Broil until center of frittata is firm (~8-10 mins).Take out the frittata and let it cool to room temperature, it will become firmer as it cool. Serve as slices.

This can be made with lesser cholesterol with egg whites. Instead of using 3 large eggs, use 5 egg whites.

If you are entertaining a few guests, why not make these frittatas personalized? Use smaller pieces of the potatoes and other vegetables. Repeat the above procedure but instead of one large dish use a cupcake tray  and you will end up with small tart sized dishes perfect for adding a personal touch to your dinner party.