Recipe: Heirloom Tomato Orzo Salad with Feta

Tomato season is peeking right around the corner. Nothing beats eating tomatoes fresh, at its prime time.

Fresh summer tomatoes tossed in a cold, healthy, flavorful salad is my favorite way to eat them. I especially love salads that taste better the next day because it removes the hassle of meal planning. I'm always on the go, so salads that keep work well with a busy lifestyle.

This light orzo salad is great as a meal or as a side dish.

This recipe yields 4 servings.

Heirloom Tomato Orzo Salad with Feta
- 2 cups of heirloom tomatoes, roughly chopped
- 1/2 cup of orzo pasta, uncooked
- 1/2 cup of red onion, finely chopped
- 150g feta cheese, crumbled
- 2 Tbsp of sherry vinegar
- 1 1/2 tsp of dried basil
- 1 tsp of dried oregano
- 1/4 tsp of flaky sea salt
- black pepper to taste
- extra virgin olive oil

Method
1. Cook the orzo pasta until al dente. Follow the package instructions to cook the pasta. Drain the pasta.

2. In a large bowl, drizzle a generous amount of olive oil over the pasta and mix well. Add the remaining ingredients and mix well. Refrigerate for 2 hours and serve cold.

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Roasted Vegetable and Spinach Lasagna

Everyone needs a good lasagna recipe in their repertoire. Growing up, my mom tried hard to make a good lasagna, but no matter what she did, it would always turn out soggy. I was always envious of my friends whose moms knew how to make soggy-free lasagna. Well, I finally perfected a recipe, and can now enjoy soggy-free lasagna whenever I want!

Roasted Vegetable and Spinach Lasagna
- 1 (375g, 13oz) package of uncooked oven ready lasagna noodles
- 2 cups of parmesan, mozzarella, and provolone cheese mix
- 2 red peppers, seeded and cut into thick slices (4-6 slices each pepper)
- 16 oz mushrooms
- 475g light ricotta cheese
- 1 medium onion, finely chopped
- 5-6 cloves of garlic, finely chopped
- 1 (156 mL, 5.5 fl oz) can of tomato paste
- 2 300g packages of frozen chopped spinach, thawed with water rung out
- 2 eggs
- 2 zucchinis
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 tsp dried thyme
- 1 1/2 tsp paprika
- 1 (739mL) jar of roasted red pepper and garlic tomato sauce
- Extra virgin olive oil
- salt and pepper

Method
1. In a small bowl, cut the zucchini in 1/2 inch slices, and lightly coat with olive oil, salt, and pepper.

2. Place the zucchini and red pepper slices on a baking tray and broil low for 25 minutes. Half way through, turn the zucchini and red peppers so that they are evenly cooked on both sides. Let it cool, peel the skin off of the red peppers, and roughly chop the zucchini and red peppers.

3. In a pan, saute the onions and garlic with some olive oil until the onions are translucent. Add the mushrooms, basil, oregano, and thyme and continue to saute until the mushrooms are cooked. Add the tomato sauce, tomato paste, paprika, zucchini, and red peppers and saute for another 10 minutes. Add some water if the mixture is too thick.

4. Pre-heat the oven to 350F/175C. In a bowl, mix the ricotta, eggs, spinach, and a large handful of the cheese mixture. Layer the lasagna: coat the bottom of a 9x13 inch baking dish with the sauce mixture, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the spinach mixture over top of the noodles, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Add a layer of the tomato sauce mixture, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top.

5. Cover with aluminum foil. Bake for 50 minutes. Remove foil and broil high (2-5 minutes) until the cheese on top becomes a golden brown. Let it sit for 8-10 minutes before serving.

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Creamy Avocado Pasta

I know it's been a while since I posted a recipe. The truth is, I've hardly been cooking. And if I do, it is quick, easy peasy stuff. Stuff not worth photographing and writing about. Until now that is...

Life is busy, and when I do have time for myself, I'd rather get out and enjoy the beautiful summer weather we've been getting. Gotta take advantage of it, summer doesn't last long here!

CK and I are lovin this recipe, and the best part is that this is a healthy option that perfectly satisfies that craving for a rich, creamy pasta. I swear it's better than pasta alfredo!

This recipe makes 3 servings.

Creamy Avocado Pasta(Adapted from Oh She Glows)

- 2 small or 1 large ripe Avocado
- 2 cloves of garlic, roughly chopped
- juice of 1/2 lemon
- 1/4 cup fresh basil
- 1/2 tsp of salt
- 2 Tbsp of extra virgin olive oil
- 300g of linguine pasta
- fresh ground pepper
- red pepper flakes

Method
1. Cook the pasta, al dente, as per package instructions.

2. While the pasta is boiling, combine the avocado, garlic, lemon juice, basil, salt, and extra virgin olive oil in a food processor and process until smooth.

3. When the pasta is done, drain in a colander. In a large bowl, while the pasta is still hot, mix the pasta with the avocado sauce until evenly distributed. Garnish with black pepper and/or red pepper flakes. Serve immediately.

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Parsnip and Chive Gnocchi

Gnocchi is traditionally a potato-based pasta resembling mini dumplings. They are very filling due to the starch content, and when made properly, they have a soft and pillowy texture.

Instead of using potato, I like to add variety by using parsnip. I love parsnips and I find they add a nice hint of sweetness to the pasta. I also love fresh herbs, especially in the summertime. I had a bunch of fresh chives on hand, so I added it to my gnocchi.

This recipe yields 4 servings.

Parsnip and Chive Gnocchi
- 1 lb of parsnips
- 1 1/2 cups of sifted flour
- 1/4 cup of fresh Parmesan cheese, grated
- 1 Tbsp chives, finely chopped
- salt and pepper to taste

Method
1. Peel the parsnips and cook in a large pot of boiling water until tender (approx 25-35 minutes). Drain and allow the parsnips to cool and dry.

2. In a large bowl, mash the parsnips. Slowly add in the flour and mix thoroughly. Add in the chives, Parmesan cheese, and a dash of salt and pepper. Mix well.

3. On a lightly floured surface, roll the gnocchi mixture into a thick snake-like shape (about 1 inch diameter). Cut the snake-like gnocchi mixture into small 3/4 inch pieces. Roll each small 3/4 inch piece into an oval shape. With your thumb, press into the center of the gnocchi, creating a little hole in the gnocchi. Using a fork, press the tines of the fork on the opposite side of the gnocchi to create a ribbed imprint. Gently reshape the gnocchi into an oval shape if required.

4. Bring a pot of water to a boil. Place the gnocchi into the pot of boiling water. The gnocchi is ready when it floats to the surface. Drain and serve.

Because this gnocchi has such a nice flavor au naturel, I like to serve it with a simple garlic butter sauce. To garnish, I used freshly chopped chives and freshly grated Parmesan cheese.

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Capellini Con Tonno

Sometimes, a can of flaked tuna can be a savior. All you have to do is open the can, and voila, it is ready. I like to make this pasta dish when I need a dose of meat protein, but don't feel like cooking any meat. Both the tuna and the beans in this dish provide a good source of protein.

If you don't feel like cooking the tomato sauce from scratch, you can always open a jar of prepared tomato sauce, and use that instead.

This recipe yields 4 servings.

Capellini Con Tonno
- 450 g dried capellini pasta
- 1/4 tsp dried oregano
- 1/4 tsp red chili flakes
- 1/4 tsp smoked paprika
- 1 cup of peas, frozen
- 5 vine ripened tomatoes, peeled and seeded
- 340g of canned light tuna in water, drained and flaked
- 1 can (156ml, 5.5 fl. oz) of tomato paste
- 1 can (540ml, 19 fl. oz) of Romano beans, drained
- 1 cup of water
- 1/2 cup of cilantro, finely chopped + extra for garnish
- 1 medium onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 tsp of extra virgin olive oil
- salt and pepper to taste
- 1 fresh lemon

Method
1. To peel the tomatoes, cut a small cross across the bottom of each tomato, and immerse them in boiling water for 2-3 minutes. Remove them from the water, and allow them to cool. The skin of the tomatoes should peel off very easily. Remove the seeds, and roughly chop.

2. Sautee the garlic and onions in a pan with the oil on high heat until onions are translucent.

3. Add the tomato paste, chopped fresh tomatoes, water, oregano and salt + pepper and stir until it bubbles. Turn the heat down to simmer, and simmer for 30 minutes, stirring occasionally.

4. Add the beans, frozen peas, tuna, chili flakes, and smoked paprika and simmer for 10 minutes. Turn off the heat.

5. In another pot, cook the pasta until al dente.

6. Drain the pasta, and serve with the sauce.

7. Garnish with chopped fresh cilantro, and squeeze fresh lemon juice over top of the dish.

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Greek Orzo Salad

My favorite thing to make is a good healthy salad. The thing I love about salads is that they are so simple to make yet can be so complicated in taste. I put tons of stuff in my salads, creating layers and layers of taste.

This Greek orzo salad is a great example, and I find the nuttiness of the toasted pine nuts really complements the taste of the melted feta cheese. I had this salad at BB's house a few weekends ago, and adjusted the recipe to my taste.
This recipe makes 4-6 servings.

Greek Orzo Salad
- 2 cups of uncooked orzo pasta
- 1/2 cup of red onion, finely chopped
- 1/4 cup of sliced kalamata olives
- 2 cups of Italian parsley, loosely packed and finely chopped
- 2 Lebanese cucumbers, chopped
- 3 hot house tomatoes, chopped
- 200g light feta
- 2 Tbsp mint, finely chopped
- 1/2 cup of pine nuts, toasted
- juice of 1/2 lemon
- extra virgin olive oil to drizzle
- salt and pepper to taste

Method
1. Cook the pasta until al dente, and drain.

2. Crumble the feta into a large bowl. Add the pasta, and mix until cheese has melted into the pasta. Drizzle in the olive oil to prevent the pasta mixture from drying out too much. Set aside and let it cool.

3. When the pasta mixture has cooled, add in the tomatoes, onions, olives, cucumbers, parsley, and mint. Add in the toasted pine nuts, lemon juice, and salt + pepper to taste. Mix well and serve.
I may be travelling in San Diego, but I scheduled this post so you wouldn't get lonely ;-)

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Simple Spicy Mac 'n Cheese

My sister-in-law, Halls, keeps me humble by occasionally reminding me that great food can be simple. She does so by buying me books such as the one below with a card saying "Where [Nooschi] learns that food is not always glamorous":


Halls, this dish is for you ;-)

Here in Ottawa, winter just does not want to go away. Today, for example, the bright sun was beaming through the windows, but as soon as I set foot outside to go take a walk, it felt like a cool winter day. This made me retract and get back into my pyjamas.

My Spicy Mac 'n Cheese dish is perfect for this kind of weather. You still want that filling hearty food to keep you warm, but nothing too heavy, because Spring is just around the corner. I love stationing myself on a warm comfy couch, and eating this straight out of the pot (when no one is watching) while enjoying the view out my window.

Because I only make this on such solitary occasions, this loose recipe makes 1 over sized serving.

Simple Spicy Mac 'n Cheese
- lots of pasta
- grated parmigiano reggiano cheese (as much or little as you would like)
- a little bit of milk
- cracked black pepper to taste
- cayenne pepper to taste
- Frank's Red Hot original hot sauce

Method
1. Boil the pasta in salt water until it is al dente, and drain it in a colander.

2. Place the pasta back in the pot while it is still warm, and turn to a very low heat setting. Add milk and cheese and stir until the cheese melts.

3. Add black pepper, and cayenne pepper to taste. Turn the heat off, pour in the Frank's hot sauce, and enjoy straight out of the pot!

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Crispy Gnocchi with Spinach and Ricotta

I was craving spinach and ricotta yesterday. One thing that my family always told me was that if you are craving something, your body needs it and lacks it.

So it made me think...when I was also craving chips and pizza smothered with grease yesterday, was it my body trying to tell me something or if it was it simply my lack of self control? I’d like to think it was my body needing some essential nutrient that is only found in chips and pizza, but I somehow doubt that.

The natural partner for spinach and ricotta is pasta. In absence of chips, I decided to make my pasta crispy. I pan fried some gnocchi, and it worked out great. A perfect substitute. Ok, not a perfect substitute, but a darn creative one.

This dish may look heavy, but it is in fact quite light. I drizzled a bit of lemon juice on top and the citrus juice added a nice touch. CK loved it, and even claimed it as his best meal in SD so far! There is nothing better than your hubby being completely satisfied from a meal that you cooked.
Depending on whether or not you use it as a main dish, this recipe serves 2-4.

Crispy Gnocchi with Spinach and Ricotta
- 1 Tbsp of fresh marjoram
- Light ricotta cheese
- 1 (10 oz) package of frozen chopped spinach, defrosted and drained
- 1 regular size chicken breast (optional)
- 2 small onions, chopped finely
- 1 clove garlic, minced
- Salt and pepper to taste
- Red pepper flakes
- Extra virgin olive oil
- 1 (16oz) package of gnocchi
- lemon juice
- parmesan cheese, grated
- red pepper flakes

Directions:
1. Cut the chicken into cubes or in any size and shape you want.

2. Season the chicken with a few pinches of salt and pepper. Mix well so that the salt and pepper is distributed evenly.

3. Heat a little bit of extra virgin olive oil in a pan on high heat.

4. Over medium heat, cook the onions until slightly caramelized (approximately 5 minutes).

5. Add in the garlic and ½ Tbsp of fresh marjoram, and cook for another 1 minute.

6. Add in the chicken and cook until chicken is fully cooked. The chicken should be a little brown on the outside.

7. Add in the spinach, ½ Tbsp of fresh marjoram, ½ tsp of red pepper flakes, and salt and pepper to taste. Cook for another 7-10 minutes until the spinach is heated.

8. When the spinach is heated, turn off the heat and spoon in the ricotta cheese until you get the consistency you like. This will depend on how creamy you like it. I used about 4 large tablespoons. Transfer the spinach and ricotta mixture into a bowl.

9. Clean the pan well, and heat about 1 tsp of extra virgin olive oil on high heat. If you have two pans, you can start making the gnocchi while you are heating the spinach (step 7).

10. Turn the heat down to medium high, and add in the gnocchi. Add just enough gnocchi so that it creates a single layer. Do not fill your pan so much that the pasta is piled on top of each other.

11. When one side of the gnocchi is crispy and brown, flip it over and cook the other side (About 3-5 minutes on each side). The crispy gnocchi should not taste greasy at all.

12. Remove the gnocchi from the pan, and transfer onto plates.

13. Spoon the spinach and ricotta mixture on top of the gnocchi.

For final touches, squeeze a bit of lemon juice on top, and sprinkle grated Parmesan cheese and red pepper flakes.

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