I love myself a good salad. Most leafy salads are great as an addition to a main course, but if I need to eat only that for lunch or dinner, it better be a filling one. It’s easy to bulk up salads with rice or pasta but my latest obsession has been the light and fluffy couscous. This North African staple of steamed semolina has now found a permanent spot in my pantry for those healthy but ravenous days.
It’s already March and I still haven’t put up a pesto recipe! That’s Pesto Blasphemy in my books. You all know my heart skips a beat when I talk about Pesto. Every time I see good basil leaves in the market, I’m rushing home to make pesto. Because of my obsession with it, my friend even ribs me and asks me when I’m making pesto ice cream?! The flak I receive for my addiction, has led me restrain myself from spamming the blog with all things Pesto! BUT this recipe from Kalyn’s Kitchen is so easy and so brilliant and tastes so Ah-maze-ing that I had to share. This recipe requires no prepping or marinating and it’s ready in under 40 minutes. It’s also way healthier than a sauté/ pan fried option. The olive oil in the pesto is all you need to moisten and bake this baby. I must have made this innumerable times just because it looks so impressive when you plate up. I’ve bookmarked this one, to churn out something fabulous when …
I had two lovely yellow bell peppers in my fridge. After four days of racking my brains to come up with a mind blowing recipe, I chickened out. I could not see them go to waste for my lack of creative genius. Thanks to the gazillion cook books I own, (yes, I am cookbook cuckoo!) finding a recipe was a breeze. I would like you to believe that I put in considerable amount of effort picking and choosing just the right recipe, but the truth is I like a good gamble. So I closed my eyes and put my finger on the peppers list in the index! I give you here – Pasta with Peppers Roman Style. The Roman bit is because I had a crush on Julius Caesar. Ok, am playing with you now! Traditionally, tiny black wrinkled olives grown in the Lazio region of Italy are used in this roman dish. But I used Spanish olives. Oops! Don’t declare a war till you’ve tried it. iBuen Apetito! Penne with Peppers Roman Style Prep …
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