Geetha's Kitchen

Freshly cooked sinuous pasta studded with fresh veggies and flavored with fragrant herbs is a feast for the eyes as well as the palate. Easy 10 minute Noodles I, Italian Style really takes only about 10 minutes to prepare especially when using fresh noodles. I use gluten free noodles; but if gluten is not a concern, any favorite noodles maybe used. Notes: Dried noodles maybe used to prepare this recipe but take a few of minutes longer than fresh; use 2 ounces and prepare according to package directions. When preparing the veggies, I often chop more than I need for one recipe and save them for another day. Using the special julienne peeler makes quick and easy work of making thin strips of carrots and zucchini. You may use a spiralizer also to make veggie strands. Or a good knife will work just fine. 1 Serving Ingredients: 1 pkg Fresh Noodles (~ 4 oz), Gluten free 1 clove Garlic, minced or mashed 3-4 Green Onions, sliced diagonally 7-8 large fresh Basil...

Fresh tomato & olive bruschetta makes a wonderful quick meal or snack - one of Chellu's favorites. All you need are fresh ripe tomatoes and a few simple ingredients. The bread may be served simply sliced if it is fresh or toasted if it is a day old. This bruschetta makes a wonderful starter too. About 6 - 8 Servings Ingredients: 1 Tbsp Garlic Pesto 1 Tbsp Extra Virgin Olive Oil Freshly ground Black Pepper 1/4 cup pitted Kalamata Olives, finely chopped 11/2 cups Cherry or 3 Ripe Tomatoes, coarsely chopped 1/4 cup Italian Parsley, finely chopped 1/4 cup Fresh Basil, cut into a chiffonade 1 loaf Regular or Sourdough baguette 2 Tbsp Extra Virgin Olive Oil for brushing on the bread 4 oz. Feta OR Goat Cheese (rennet-less) Method: Combine the garlic pesto, black pepper, and the olive oil thoroughly in a small bowl. To make a chiffonade of the basil, stack the leaves together neatly and slice thinly using a sharp knife. Add the olives, tomatoes, and the herbs. Mix well. Th...

Take advantage of the fresh and succulent green beans available especially through the summer months. Here is a lovely salad perfect for a picnic, potluck, or anywhere for that matter. There are many varieties of green beans which are the immature seed pods of leguminous plants. The common beans are also known as snap or string beans. All are delicious and are cooked in many ways especially in Indian cuisine - alone or in combination with other veggies - Pulavs , Thoran , Mezhukkuvaratti , in Paruppu Usili , Sambar , Kootu , Molakootal , Aviyal , Salad, etc. Some of the names of the dishes may sound unfamiliar or forbidding, but all are delicious and many are simple dishes made in a matter of minutes. Although any of the various types of green beans can be used interchangeably, typically the commonly available roundish or flat ones are used in most recipes. Nutrition Facts: 1 serving (without the optional cheese) contains approximately: 83 calories, 5 g fat, 79...

I have posted recipes for Garlic ,  Cilantro Pesto , and Pistachio Pesto but not the basic pesto thinking that everyone would be familiar with it already. But since some have asked for the basic pesto recipe, here it is. Notes: Be careful not to add too much salt; more can be added later if needed especially when using cheese. I omit the cheese as the pesto lasts longer without it and makes it dairy-free.  Ingredients: 2 cups Fresh Basil leaves, packed 2-4 fresh Garlic cloves, peeled 1/2 tsp Sea Salt About 1/2 cup Extra Virgin Olive Oil 1/4 cup Pine Nuts 1/4 cup Parmesan Cheese (Optional) Method: Place the garlic in the food processor bowl fitted with the metal blades; process until garlic is chopped. Add the salt and pine nuts and process until the nuts are minced. Put in the basil leaves and replace the lid. Start the processor and slowly pour about half of the olive oil through the top opening while the motor is running. ...

Here is a simple, quick, and delicious pasta dish my whole family enjoys. Vegans can boost the protein by adding any kind of dark leafy greens, cooked beans and more roasted nuts/seeds instead of the cheese. Almonds provide more protein (and fewer calories) than pine nuts. 12 Servings Nutrition Information Per Serving (using pine nuts): 245 calories; 11.58 g Protein; 32.88 g Carbohydrates; 8.84 g Fat; 6.65 g Fiber Ingredients: 1 lb dry pasta, any type 1 small Cauliflower, about 1 lb 1 bunch Broccoli, about 1 lb 1 cup Cherry Tomatoes 1 clove Garlic or to taste 1 Red Onion 1 sprig each, Fresh Sage and Marjoram Salt and Freshly ground Black Pepper to taste 1/4 cup Fresh Basil leaves 2 Tbsp Extra Virgin Olive Oil 1/2 tsp crushed Red Chili Flakes (Optional) 2 oz. toasted Pine Nuts or Slivered Almonds 4 oz. grated rennetless Parmesan Cheese  Method: To toast the nuts, stir-cook them in a dry skillet over medium heat until very lightly...

Here is a simple but delicious pasta salad that can go together pretty quickly. The children can choose the ingredients, help grate/chop the veggies, grind the pepper, etc and mix the salad and best of all --- eat the salad!! Hand choppers or a food processor will assist in quickly chopping and grating the veggies and herbs. 8 Main Dish Servings Nutrition Information using Orzo pasta: Each serving contains - 298 Calories; 9.58 g Protein; 48 g Total Carbohydrates; 4.2 g Fat; 4.8 g Fiber. Ingredients: 1 lb small pasta, any type - I used Orzo 1 cup cooked and drained Garbanzo beans 2 small carrots, grated 1 Red Bell Pepper, chopped 1/2 small red onion, finely chopped (Optional) 4 oz. Non-rennet Feta Cheese, crumbled coarsely or cubed 1/2 cup Italian parsley, finely chopped 1 clove garlic, peeled and finely chopped 2 Tbsp Fresh basil, torn 1 Tbsp Dijon Mustard (Optional) 2 Tbsp Extra Virgin Olive Oil 1 Tbsp White Balsamic Vinegar or Wine Vinegar Salt to taste Freshly ground Black Pep...

A lovely and light tasting salad for a warm spring or summer day! Be sure not to overcook the pasta for best results - it should still be firm to the bite. All one needs is a cool, frosty beverage: Pudina Chai/Mint Tea Latte or Iced Coffee . Ingredients: 1 lb Dry Capellini or Angel Hair Pasta 2 cups cherry tomatoes, halved or quartered 1/2 small Red Onion OR 3 green onions, chopped 1 Red, Yellow, or Orange Bell Peppers (Capsicum), cut into small cubes 1/2 cup Kalamata (Greek) Olives, pitted and quartered 1 small jar Marinated Artichoke hearts, drained and cut into quarters 1/2 cup firmly packed Italian Parsley, finely chopped 1/2 cup loosely packed Fresh Basil leaves, torn into shreds 2 to 4 Tbsp Extra Virgin Olive Oil Salt to taste Lots of Freshly Ground Black Pepper 4 oz. Fresh Mozzarella, Feta or Parmesan Cheese , cut in small cubes Method: Cook the pasta according to directions on the package. Or here's how I do it to conserve fuel: Bring the water to a boil, stir in brok...

I use Italian or flat leaf parsley for all the recipes as it is more flavorful. I make this pesto or the Cilantro Pesto weekly to keep on hand for pasta, sandwiches, dressing, etc. This recipe makes a sufficient quantity for 1 lb dry pasta, a week's worth of sandwiches and dressings. Spread a bit of the pesto on the bread slices before filling and grilling to make grilled cheese sandwiches extra special and serve with tomato soup. Or spread a pita bread or pizza base with the pesto and sprinkle with mozzarella cheese and bake until cheese is bubbly to serve with corn chowder. Either way, Yummy! Note:  You can omit the pistachio nuts and/or the Parmesan cheese if preferred; the pesto is quite delicious without them. Ingredients: 1 bunch Italian Parsley 1 bunch fresh Basil 4 or 5 cloves fresh Garlic 1/3 - 1/2 cup Extra virgin olive oil 1/2 cup Parmesan Cheese, grated (Optional) 1 tsp Salt 1/2 cup Pistachio nuts, raw or roasted - coarsely chopped M...