Geetha's Kitchen

Recipes tagged “Red pepper flakes”

Showing posts with the label Red pepper flakes

Pasta With Roasted Butternut Squash & Onions

November 10, 2019

Pasta With Roasted Butternut Squash & Onions is a lovely dish to celebrate the delicious and super nutritious butternut squash. Once you have the butternut and onions roasted, the rest of the recipe goes really fast. Roasting brings out the nutty sweetness of both the butternut and onions. Use non-wheat pasta for a Gluten Free recipe. Pasta With Roasted Butternut Squash & Onions INGREDIENTS: 1 small Butternut, peeled and cut into bite size chunks 1 large Onion, cut into largish dice 1 tsp Oil 2-3 pinches Red Pepper Flakes 1 big clove Garlic, minced 1 tsp dried Thyme leaves Salt and freshly ground Black Pepper 3-4 Green Onions, thinly sliced 4 oz dried short Pasta, cooked 2-3 Tbsp pasta cooking water Vegan Parmesan Or chopped Toasted Nuts and Seeds, to serve METHOD: Preheat the oven to 425 degrees F. Line a rimmed baking pan with parchment paper. Place the butternut and onions in a single layer evenly. Sprinkle with a good ...

Mushrooms With Onions & Tomatoes

March 05, 2012

Mushrooms are low in calories and are a rich source of minerals and protein. Here is another delicious way to eat more of them :-}! These are fabulous served warm over toast or E nglish muffins for a quick snack or meal. Mushrooms with onions and tomatoes may be made ahead; reheat and then add the parsley and lime/lemon just before serving. For those who include dairy, a sprinkle of grated Parmesan cheese might be a welcome addition. For more ways to enjoy mushrooms, try stuffed with cream cheese , Stroganoff , ragout and creamy sauce . Or add them to fried rice, risotto, soups, and salads. 4 Servings Ingredients: 1 Tbsp Extra Virgin Olive Oil 1/2 tsp Red Pepper flakes 1/4 tsp Turmeric 8 oz Mushrooms, any kind - thickly sliced 1 small to medium Onion, chopped finely 2-3 Ripe Tomatoes, finely chopped Sea Salt to taste 4 Tbsp fresh Parsley, finely chopped a little fresh Lime/Lemon juice Freshly cooked grains or Pasta, Warm toast or English muffins to serve Method: Heat the oil with t...

Roasted Tofu

November 21, 2011

Roasted Tofu is wonderful by itself or can be added to other dishes like mattar paneer , Sag Paneer , Spring Rolls , Pasta , Autumn Roasted Vegetables , Fried Rice , etc. Tofu ready for roasting Ingredients: 1 block Firm Tofu (14 oz) 1/2 medium Red Onion 1 clove Garlic (optional) 1 Tbsp Extra Virgin Olive Oil 1/4 tsp Turmeric Freshly ground Black Pepper 1 -2 pinches Cayenne OR Red Pepper Flakes 2-3 Fresh Rosemary sprigs 4-5 Fresh Thyme sprigs 1/2 tsp Sea Salt 1 Tbsp Soy Sauce, or to taste Method: Drain the tofu well and cut into bite-sized cubes. Place in a rimmed baking pan coated lightly with oil. The baking pan should accommodate the tofu in one layer. Mince the onion and the garlic if using, and sprinkle over the tofu. Sprinkle the salt, cayenne and turmeric, and a generous grinding of black pepper. Drizzle the oil and soy sauce all over; toss to coat evenly and set aside to marinate for 30 minutes (tofu may be marinated overnight also)....

Thyme-Scented Toasted Almond Nibbles

September 25, 2010

Thyme-scented Almonds are a wonderful snack or starter. They also make a delicious and different garnish for all types of dishes including salads and spreads. Herb scented almonds are very easy to make and can be made up to one week ahead. Ingredients: 2 tsp Extra Virgin Olive Oil 1 cup Almonds 2 or 3 sprigs fresh Thyme 1/4 tsp Red pepper flakes or more 1/4 tsp Sea Salt Method: Heat olive oil in a wok or skillet. Add the almonds and stir for a 3 or 4 minutes. Sprinkle pepper flakes and chopped thyme with the salt. Cook stirring until almonds are toasted and golden. Cool and store in an airtight container until ready to serve. Enjoy! Freeze the almonds for longer storage. You might also like Fresh Tomato & Kalamata Olive Bruschetta Aloo Tikki ( Golden Potato Patties) Spicy Crisp Chick Pea (Garbanzo) Snacks Lettuce Wrap with Tofu Filling

Almost Turkish White Bean Soup/Stew (Kuru Fasulye)

August 31, 2010

Another wonderful bean soup/stew! Although beans originally came from the Americas (one of the "three sisters" - the other two being corn and squash), they have been adopted and are favorites in India as well as the countries around the Mediterranean. Use Cannellini, Great Northern, small Lima, or Navy beans - in short any white bean will do :D. White bean soups and stews are very popular all around the Mediterranean. Althought Kuru Fasulye is similar in that it is made with white beans, it is deliciously different from the Greek Fasolatha . This is an almost Turkish version as I have tried to recreate the wonderful taste of some of this soup/stew we had in Turkey where it is called "Kuru Fasulye". I have added turmeric as it adds its amazing medicinal qualities without changing the flavor of the dish. The experts agree that beans are a super food and recommend eating at least a cup of cooked beans a day as they provide abundant fiber, antioxidant...

Red Lentil Soup (Mercimek Corba)

July 22, 2010

It is no wonder that many cuisines use legumes - they are economical as well as healthful for everyone, very tasty and satisfying. Legumes also are full of fiber - both soluble and insoluble - which helps in keeping our digestive system working in good order in addition to controlling cholesterol. Even the plants themselves are good for the earth in more ways than one: the plants make oxygen as all plants do in addition to producing wonderful food, fix nitrogen in the soil (leguminous plants are famous for this), and the plant material after harvest makes good compost. Legumes are a gift that keep on giving! Lentils belong to the legume family; lentil soups are classics in many cuisines and this particular one is often served for breakfast, lunch or dinner in countries around the Mediterranean. We enjoyed this one in many of the cities in Turkey; it is pronounced "merchimek chorba" - you are right, here the c is pronounced as ch! With some fresh crusty bread and a gree...

Vegetable Caviar (Roasted Eggplant & Pepper Dip/Salad)

May 28, 2010

Eggplant Caviar on Toasted Pita With Arugula and Roasted Cherry Tomato This colorful and nutritious veggie caviar is very easy to make; once you chop all the ingredients, the oven does the rest of the work. I was trying to clean out the fridge prior to going away for a few days and chopped up all the veggies available to make this dish. It got such rave reviews that it has become a regular at our home. Roasting produces an amazingly succulent result that is equally at home as a side dish, salad, or starter in an Italian or Indian setting. 6 - 8 Side Dish Servings Ingredients: 1 large Globe or 2 big Japanese Eggplants, diced 3 medium Zucchini, diced 1 Each Red, Green, Yellow, and Orange Bell Peppers, diced 1 large Red Onion, diced 1 clove Garlic, minced (optional) 1/2 to 1 tsp Red Pepper flakes (to taste) 2 Tbsp fresh Thyme leaves, chopped 1 tsp Sea Salt 1 pinch Turmeric 2 Tbsp Extra Virgin Olive Oil 2 large Ripe Tomatoes, diced (Optional) 3 Tbsp fresh Basil, chopped 2 Tb...

Baked Peperonata (Bell Pepper With Onions and Tomatoes)

March 12, 2010

Peppers and Onions ready for roasting Peperonata is simple but versatile as a filling, topping, or sauce for which you will find many uses. It is delicious as an appetizer on toasted breads and as a sauce for pasta, pizza, polenta, etc. I also make a tomato-less version especially suited for making sandwiches (less juicy = no sogginess). Peperonata is particularly beautiful when prepared with colorful peppers - red, yellow, orange and green; I typically use red, orange and yellow. Ingredients: 8 Assorted colors of Bell Peppers (Capsicums) 2 Red Onions, slivered 2 Tbsp Extra Virgin Olive Oil 1 tsp Sea Salt or to taste 1 clove Fresh Garlic, minced 2 small sprigs Fresh Marjoram, chopped a handful of Fresh Basil, torn 1/4 cup Fresh Flat Leaf Parsley, chopped 1/2 tsp Red Pepper Flakes 4 large Tomatoes Method: Preheat the oven to 400 degrees F. Wash and dry the peppers; remove seeds, stems, and pale colored ribs inside. Slice into strips lengt...

Golden Roasted Potatoes With Peppers & Carrots

August 07, 2009

If you want a dish that is sure to please yet easy to prepare, try Golden Roasted Potatoes With Peppers & Carrots. And make plenty of it too as it disappears rather quickly! You can use any kind of potatoes including sweet potatoes/yams. Leftover baked potatoes work very well also - just cut them up, add the rest of the ingredients, and bake. For a delicious variation, substitute 1 Tablespoon of Sambar or Rasam powder for the thyme, rosemary, and chili flakes. 4 - 6 Servings Ingredients: 2 large Potatoes, cubed 2 Carrots, cut in chunks 1 Each, Assorted Bell Peppers - red, green, orange & yellow 1 large Red Onion, diced 6 sprigs fresh Thyme, strip the leaves 4 sprigs fresh Rosemary 1/2 tsp Red pepper flakes (or to taste) Freshly ground Black Pepper 1/4 tsp Turmeric 1 tsp Sea Salt (to taste) 2 Tbsp Extra Virgin Olive Oil Method: Preheat oven to 400 to 450 degrees F. Prepare a large baking pan with rim by coating with a little olive oil or cooking oil spray; the 9"x13" ...

Fasolatha (Greek White Bean Soup)

May 01, 2009

Fasolatha, a simple, but wonderfully flavorful and satisfying soup is served all over Greece. It is amazing tasting with just a few basic ingredients. Greeks are very generous with the olive oil; I prefer a moderate amount. I have also added turmeric to make sure we get our daily dose of curcumin to keep our brains healthy - as you know "a little turmeric a day keeps lesions away"! A variety of beans called "gigantes" are used in Greece; they look like large lima beans. I used Great Northern beans here but have also used large Lima beans with great results. A good quality tomato paste may be used if fresh tomatoes are unavailable. Use about 2 to 3 Tablespoons in the recipe. Fasolatha Ingredients: 1 lb Large dry Lima OR Great Northern beans 1 small sprig each fresh oregano, thyme and sage 2 to 4 Tbsp Extra Virgin Olive Oil 2 medium brown/white/yellow Onions 2 cloves Garlic 1 stalk Celery, with leaves (1 medium bunch) 2 tsp Sea Salt or to...

Instant Cornmeal Adai (Spiced Cornmeal Pancakes)

April 29, 2009

When Paji wanted a nice South Indian breakfast and I did not have any freshly ground batter, I quickly made up this recipe. Much to my delight, the adais turned out even better than I had anticipated. Paji absolutely loved the flavor and especially the crunchy, crispy texture of the cornmeal similar to the fresh ground batter! Flavorful adais take just minutes to prepare. The combination of grains (cornmeal) and legumes/beans (urad and besan) provides abundant protein, vitamins and minerals which makes these adais not only good, but good for you also. Enjoy! Finely chopped onions, green chiles, coriander leaves (cilantro) etc may be added to the batter and made into vegetable adai. Ingredients: 2 cups Coarsely ground Yellow Cornmeal 1 cup Whole Wheat Flour 1/2 cup Urad Flour 1/2 cup Besan (Chick Pea Flour) 1 tsp Sea Salt 1/2 tsp Red Chile Flakes 1 pinch Asafetida Oil for cooking Method: Combine the flours, salt, and spices in a mixing bowl. Stir well to mix...

Paneer Do Pyaza (Spicy Paneer Cheese Scramble With 2 Kinds of Onions)

June 19, 2008

Anything Do Pyaza has either an abundant quantity of onions or has two different types. Paneer Do Pyaza is wonderful served with the traditional meal of rice/roti, dal, and raita or as a sandwich filling. One of our favorite ways to serve it is to make a wrap using whole wheat chapatis. 4 Servings Ingredients: 1 Block Paneer cheese, 14 oz. 1/2 tsp Turmeric 1 medium Onion, finely chopped 1/4 to 1/2 tsp Dry Red Pepper flakes or Cayenne Salt to taste 1 medium Red Bell Pepper, chopped 2 Tomatoes, finely chopped 1 small bunch Green Onions, finely sliced 1/2 cup Fresh Cilantro chopped Thalippu/Tadka: 2 Tbsp oil 1/2 tsp Cumin Seeds Method: Crumble the paneer or cut into small cubes. Heat the oil with the cumin until sizzling and fragrant; add the red pepper flakes, regular onions, salt and turmeric and cook stirring until translucent. Add bell peppers and tomatoes and cook until softened. Stir in paneer and cover and cook for about 10 minutes o...