Friday, November 12, 2010

Beetroot salad, garlic-herb chicken and spaghetti with tomato sauce

Beetroot Salad
Beetroot contains no fat, has very few calories and is a great source of fiber. In accompaniment with carrots it has an enhanced vitamin-A content. All these bright colors make this dish rich in anti-oxidants. This can make an excellent snack of under 100 calories (when made without olive oil).
Ingredients: (serves 4)
4 medium Beetroots washed
2 carrots
Iceberg Lettuce
Handful fresh Mint
Lime juice
Salt to taste
Cracked black pepper
Drizzle of olive oil (optional)
  1. Cook beetroots in the microwave till they are slightly cooked but still have their crunch. Peel and julienne.
  2. Peel carrots and julienne as well. Mix with beetroot sticks.
  3. Add salt, pepper and lime juice and mix well. Can add a drizzle of olive oil but it taste just as good without.
  4. Serve over bed of lettuce.                                                    
Garlic Herb Chicken
Ingredients: (serves 4)
8 Chicken drumsticks
1 tbsp Olive oil
Garlic powder
Salt to taste
Cracked black pepper
Sprig of fresh Chives
Lime juice and rind of 1 lime
  1. In a small bowl mix together all ingredients for the marinade.
  2. Wash the drumsticks and remove the skin. Give a few diagonal slits.
  3. Smear the marinade all over the drumsticks and let it marinate for at least 4-5 hours.
  4. Grill chicken turning once till it browns evenly and is cooked thru reaching an internal temperature of 74C. For safe internal cooking temperature please refer to Canadian food inspection agency's guidelines at :-
Spaghetti with Tomato Sauce
An extremely versatile tomato sauce this can be made ahead of time. This can be frozen in batches for later use as the recipe makes about 10  cups of sauce.
For making  meat sauce add 2 lbs of ground lamb or chicken or turkey along with the onions and cook till done. Will make about 12 cups of meat sauce.
This can be served over spaghetti, and can also be used on other varieties of pasta such as penne rigate or fusilli or macaroni.
Ingredients for Tomato Sauce: (Makes about 10 cups)

12 Tomatoes chopped
2 tbsp Olive oil
4 Red Onions chopped
5 Cloves of Garlic chopped
4 Bay leaves
5 cups chopped vegetables (celery, carrots, red & green pepper, mushrooms, Zucchini, etc.)
1 can Tomato Paste
1- 9 oz can Tomato Puree
2 tsp Sugar and Salt to taste
1/4 cup each Fresh Basil and Oregano(1 tbsp each if using dry)    

  1. In a large pan heat olive oil and add onion, garlic and bay leaves. Cook till onions soften.
  2. Add all the vegetables and season with salt and pepper. Cook on high for 2-3 minutes till the veges soften a bit.
  3. Now add tomatoes, tomato paste and puree, sugar and herbs. At this point can add a tsp or two of hot chili sauce. Stir and bring to boil.
  4. Boil for 2-3 minutes on high, then simmer for 45 minutes. 
  5. Serve over boiled spaghetti topped with shavings of Parmesan cheese. 

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