friends…swiss chard pasta

Happy new year!
Again another year, new chances and new wishes for 2015. I want to take it more easy, going to put the Ayurvedic living style into my life. Laugh more and especially enjoy life more. I do hope it will work this year. And maybe to begin my own food coach site, anyway I want to learn much more about food and health and want to help people with this.
This is a recipe I made last year, I liked it, just another way to use swiss chard. Swiss chard grows very easy in the garden and you can use it a lot in dishes. So here is another recipe!

Recipe for 4 persons
600 gram swiss rainbow chard cut in small pieces
For 4 persons penne pasta
125 millilitre oat cuisine
pepper and salt to taste
1 red onion cut in thin slices
3 cloves of garlic, minced
Some fake parmesan cheese (noble yeast flakes and walnuts 1:1)
some oil

Kitchentools
a cooking pan
a baking pan
some plates
a knife
some happy face

how to make
Cut all the vegetables, wash and so on…..Get the cooking pan and put in some water for the pasta, and bring it to a boil, cook for 10 minutes!
In the meanwhile get the baking pan and put in some oil! Heat the oil slow, no damps, because then the oil is too hot and not ok for your health!
Bake the onion and garlic for a short time, till the onion is glassy, put in the oat cuisine and bring it on taste with salt and pepper (make sure the oat cuisine is hot, not boiling) and now you can put in the swiss chard, cook this very short, you still want to have the vitamines in the food. Often I put of the heat and put in the chard and it will shrink anyway! Stir occasionally.
The ten minutes will be over now, time to make the plates beautiful…..Take the 4 plates, put first the penne on the plates and on top you put some of the sauce. Sprinkle some parmesan on the plates as garnish and to give the dinner more taste!

Stick on some candles and enjoy the dinner

in preparing for the wedding….and some easy basic pasta with a great taste

Of course in my head I am already preparing nice picnic dishes, easy to make, nice of taste and especially not taking all the time of the day for preparing. I think maybe 40 persons are coming to the wedding. We are going to order some vegan wine, and order of course some sun (maybe pray is better?). The dishes I want to prepare the day before with a good friend!
So pasta is great and easy, it fills the stomach and you can eat it cold also. Yes this is going to be a dish for the picnic.

An easy basic pasta with a great taste! (4 persons)
Ingredients
400 gram cherry tomatoes (cut in half)
2 zucchinis cut in half and sliced, pieces like 1 cm
pasta for 4 persons, some nice looking shape! 80-100 gram a person
2-3 cloves of garlic
1 cup fresh parsley (or maybe you like basil more)
some Himalaya salt/ 4 seasons pepper to taste
1/3 cup of cold pressed (extra vierge) olive oil

kitchentools
a cooking pan
some plates
a little bowl
a whipper
a knife
a colander

how to prepare….
Get some water out of the tap and poor in the cooking pan, bring it to a boil. In the meanwhile wash and cut the zucchini in 4 and cut thin slices of the 4 parts. Put the zucchini parts in a colander. When the water is boiling poor in the pasta and cook for 8-10 minutes  on top you steam the zucchini in a colander (depends on what kind of pasta you have)
In the meanwhile you can prepare the ‘sauce’. Get a little bowl and poor in the pressed/tiny pieces garlic, oil pepper and salt. Mix well. Set aside.
Time to cut the cherry tomatoes in half.. Probably the pasta will be ready now. Get rid of the cooking water. Mix the ‘sauce’ in the pasta Get the plates and put on each plate some pasta and on top some zucchini and tomatoes. (or mix the zucchini and tomatoes already through the pasta)

Enjoy and if you like you can eat this pasta cold also. Nice for a picnic

Delicious….penne with dill/almond sauce

Went to the market bought too much herbs and vegetables. Really the next couple of days are my days of experiment with food. I bought horseradish, and really I only know it from the spicy wasabi sauce. Curious what to do with it. So I didn’t use it tonight, but really I was surprised of the diner I made instead, easy, delicious and looks colourful.
Penne pasta ( yes some Italian food?) and vegetables like sugar snaps. I think it works well with the fresh dill I bought on the market, some nice organic roasted almonds in it…and…and….are you already drooling?
I would say get the pans, put on your apron……just get started….here for you the recipe to impress.

Ingredients for the penne with dill/almond sauce (2-4 persons)
4 persons pasta penne (I had penne with chilli-powder in it)
200 gram of sugar snaps cut in 2 pieces
200 gram of cherry tomatoes cut in 4 pieces
200 gram of sliced mushrooms (even better mixed mushrooms, shitake or something else)

for the sauce
1/2 cup almonds
1 cup of fresh dill
2 tablespoons of lemon juice
1/2 cup canola oil
3 cloves of garlic
some dashes of salt and pepper
rice cuisine (instead of the real cooking cream)

Kitchentools
a cooking pan
a colander
a saucepan
a food processor
a frying pan
a wooden spoon for mixing

What to do..
Get the cooking pan and fill it with water, bring to a boil. When it’s boiling put in the pasta and on top the colander filled with sugar snaps. The sugar snaps will steam, so the vitamins won’t be lost. Boil for approximately 8 minutes. (till the pasta is soft and the sugar snaps a little softer)

In the meanwhile you can prepare the sauce, put every ingredient for the sauce into a food processor except for the salt/pepper and rice cuisine. (so the dill, almonds, lemon juice, garlic and canola oil)
You will get after cutting in the food processor a look-a-like pesto ;). Set aside…

Get a frying pan and put in a little oil, bake the mushrooms golden brown also on another cooker put on the saucepan, poor in the rice cuisine and heat it up very slowly, poor in the pestomix, mix well and heat up for 5 minutes, not boiling please…….

Probably the penne will be ready, get rid of the water and mix the cherry tomatoes, sugar snaps and mushrooms through the penne. Now you have a simple colourful basic of the dish.
Put this nice on a plate, the way you prefer…the sauce will be ready now also, so poor on top(of the penne laying on the plate) some sauce and make a finishing touch with some dashes of salt/pepper and a fresh twig of dill (or a slide of lemon) Or make a shrubbery with chive
Really my family like this diner so much, and I love it too

Eet smakelijk/bon appetit

a rocking pasta di pesto….happy new year

Already recovered from new years eve? I hope for you, anyway I recovered but I didn’t had a big party so it isn’t fair!
But really this year I do not want use dried herbs any more. … but  lets talk about the pasta, pasta is for me typical Italian food. I do not know if this recipe could fit in an Italian restaurant, but in my kitchen it’s welcome and I think this pasta is very tasty. Hope you will like it also and after alcohol a pasta meal is more then welcome, I think. It’s filling and fresh and in the meanwhile not too heavy and greasy food. Put on some nice music, get the knife and sing while you are cutting/washing the ingredients, let’s rock in the kitchen

Ingredients of the pasta di pesto (2 persons)
2 persons whole-wheat pasta penne (the shape of straws)
50 gram of rocket
some sun-dried tomatoes cut in little pieces
juice of 1/2 lemon
basil for garnish
1 zucchini cut in little cubes, or whatever you like
1/8 cup of fresh chive cut in tinny pieces
1/8 cup of fresh parsley cut in chewable sizes
1/4 cup of sunflower oil cold pressed
some roasted pumpkin-seeds
3 cloves of garlic cut in slices/cubes
some dashes of Himalayan salt

kitchentools
a food processor
a saucepan
nice shoddy plates
a knife
a cooking pan for the pasta
a colander

The making of….
Poor in the cooking pan some water, put in the pasta and above the pan you put the colander filled with the zucchini. Cook the pasta and steam the zucchini together for 8-10 minutes. (don’t forget to put the lid on the colander/pan.)

In the meanwhile you can start to roast the seeds in the saucepan, be aware you do not burn the seeds. When the saucepan is heated it goes very quickly.
Put the seeds aside.
Get some oil and poor this in the saucepan now you can bake the garlic very short, till they have a touch of gold.Put the fire off

Now time for the pesto, get the food processor and blend the walnuts, rocket (leave something behind for the garnish), lemon juice and sunflower oil. This is all you have to do!

The pasta will be ready now (get rid of the cooking water), so get a plate, on the bottom you put some rocket leaves.
On the rocket leaves some pasta with zucchini, sprinkle some seeds,garlic, oil (like 1/2 tablespoon) and sun-dried tomatoes on top. Get a spoon a bring some pesto on the pasta mountain and finish the beautiful plate with the fresh herbs and Himalayan salt.
I would say enjoy the taste of a nice and easy pasta

bon appetit

there must be sun behind the clouds…….

The summer in the Netherlands is not started yet, I am waiting and waiting for the nice hot temperatures. But al I see is clouds, and time by time some rain. But there is also a little sunny thing happened today…..I had my last working day.! No more cleaning, no more terrible stories of what diseases are existing and you never heard of, just from now on only the cleaning in my own house, doing my garden and being an official house-mama : ) (oi I forgot the blog) So today some little celebration, I made one of my favourite food. A nice sunny dish…….Put your ass of the couch and get to the kitchen for a nice easy meal 😉

 

What is in the sunny dish? (2 persons)

2 avocado’s
8 sun-dried tomatoes
200 gram of spaghetti, tagliatelli, spirella or what kind of pasta you like
100 gram of mushrooms
1/2 lemon and take of his juice
2 cloves of garlic
1/2 red onion
1 hand of roasted almonds (you can do easily on your own)
1/2 of a leek cut in slices
200/250 ml of soya/oat-cuisine you can choose
2 tablespoons dried parsley (you can also use fresh parsley)
some fresh parsley for garnish
some oil
some water
flowers for garnish (like East-Indian cherry)
(if you like +/- 20 gram of fennel cut in little dices and steamed)

The necessary kitchentools!

wok
frying pan
cooking pot
food processor
mortar
cutting board
knife and wooden spoon
tablespoon
and some sunny smiles

So what to do now?

Put some water in a cooking pan, when it’s start to boil, you put the pasta in it with some drips of olive oil. ( it will be ready about 10 minutes) on the cooking pan you put a colander with the pieces of fennel, lid on it and now it’s time to do something with the wok!

Cut the onion in little pieces, and the garlic. The mushrooms you will cut in slices just like the leek. Start to put some oil in the wok and heat it slowly, now you can put the onion, garlic and leek in the oil….bake it till it’s get glassy, time for the mushrooms to get in the wok also, they only must get warm and then you will put the lemon juice and oat-cuisine in the wok ( just on the lowest fire) The latest step is to put in the dried parsley.

Time to roast the almonds but first put them in the mortar ( or in a plastic back and hit them with a hammer) and make them very little. Now you can roast them in a frying pan without oil. Put aside when you done.

So we didn’t use the food processor, time to use it !Get the avocados and the sun-dried tomatoes, put altogether in the food processor, make a little mash of it (or if you like cut the sun-dried tomatoes and avocados). Finished? put this in the sauce you made. Mmm …the pasta will be ready also. Get a plate put some pasta on the plate on top some sauce, sprinkle some almonds en fennel over the dinner and as finishing touch a nice flower.and fresh parsley.  Ready to serve with a smile to your hungry guests!!