20 Awesome BBQ side dishes

Its that time of the year. Spruce up your back yard, clean the barbecue and soak up some sun. To make the most of the few precious months of warm sunny weather, here is a collection of some tempting side dish recipes that are the perfect accompaniment to grilled food, outdoor parties, picnics or even for your weekend supper. Featured here are some fresh, healthy and weather appropriate dishes that are flavor packed and capture the essence of spring and summer.

Most of these dishes are make ahead dishes. Assemble and refrigerate till serving time. This works great when you have company. Prep everything in the morning and then enjoy with your guests. Most of them will also make excellent dishes to pack for a picnic. Choose 2 or more of these sides with your main dish for a grand meal and have a spectacular summer.

1. Watermelon Salad
No other fruit says summer like the luscious, thirst quenching watermelon. Making them a part of the meal adds color and vibrancy.
This anti-oxidant rich fruit is a great thirst quencher and has powerful anti-inflammatory properties. This salad pairs perfectly with any grilled fare.

--------------------------------------------------------------------------------------------------------------------------

2. Pineapple Salad
Crunchy, tangy pineapple with red onion, fresh herbs and lime juice all in one.
Ingredients: (serves 4)
Pineapple in bite sized chunks
Red pepper chunks
Yellow pepper chunks
Red onion chopped
Handful fresh coriander chopped
Handful fresh mint chopped
Jalapeno peppers chopped
Salt to taste
Lime juice
Combine all the ingredients together and refrigerate for at least 2 hours before serving to blend in the flavors.

--------------------------------------------------------------------------------------------------------------------------

3. Thai Green Mango Salad
This is a very simply dressed salad which is refreshing and balances the heat when served alongside any hot Thai dish. The tart green mangoes are the main ingredient. The crunch comes from red onions and roasted peanuts white a handful of red peppers incorporate color.
--------------------------------------------------------------------------------------------------------------------------

4. Mango Salsa
For Mango salsa, peel and chop 2 mangoes into bite sized pieces. Also dice 1/2 red onion, 1 red pepper, handful of fresh coriander and mint, a few green chilies. Toss them all together and dress with a couple teaspoons of sesame oil, a drizzle of lime juice, salt, freshly ground black pepper.
Make this salsa ahead of time and chill for a minimum of 20 minutes to allow flavors to blend. Serve cold. This makes for a wonderful accompaniment with any grilled fish or meat dish.
--------------------------------------------------------------------------------------------------------------------------

5. Orange Salsa
Ingredients:
3-4 oranges, seeds removed cut into chunks (or 2 cans of mandarin oranges drained)
1/2 red onion chopped
large bunch coriander finely chopped
2-3 green chillies or habanero, chopped (optional)
1 tbsp red wine vinegar
2 tsp olive oil
Mix everything together and let flavors blend for about 1/2 an hour before using.--------------------------------------------------------------------------------------------------------------------------

6. Waldorf Salad
This timeless American classic dish consists of apples, celery and grapes dressed in a creamy dressing and topped with candied walnuts. It was originally dressed in mayonnaise but has since undergone some transformation to make it more modern, light and refreshing. Be sure to add it to your menu, you will be delighted with the combination of textures and flavors. Here is how I make this salad.
--------------------------------------------------------------------------------------------------------------------------

7. Deviled eggs with guacamole
Whats not to love in this. Eggs-yummm..., guacamole- double yummm...Combine the two together and you have a winner. A great dish for a party starter, or for those evenings when you don't want to spend eternity in the kitchen.
--------------------------------------------------------------------------------------------------------------------------

8. Lemon couscous
This light tasting couscous salad is a perfect side dish with any BBQ. Incorporate any veggies in this such as red onions, peppers and any fresh herbs you have at hand.
Ingredients: (serves 5-6)
1 cup couscous
1 cup boiling water
Salt to taste
2 tbsp olive oil
1 English cucumber diced
1 cup halved cherry tomatoes
1 green onion thinly sliced
1 tbsp lemon rind
Big handful each of fresh mint and Coriander finely chopped
1/4 cup lemon juice
Salt and black pepper to taste
Handful dried sweetened cranberries (optional)

1. Take boiling water in a large bowl. Add salt and couscous. Mix well, cover and set aside for 5 minutes. 
2. Fluff with a fork, add all remaining ingredients, and toss to combine. 
3. Serve at room temperature.

--------------------------------------------------------------------------------------------------------------------------

9. Israeli Couscous salad
Israeli couscous (called 'Ptitim' in Israel) is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. But unlike the regular couscous it is twice as big and toasted, rather than dried. Toasting gives it a slight nutty taste. It has a sturdy composition and cooks with a slight bite to it. Use it in soups or salads or as a side dish cooked like rice pilaf. It is also called 'pearl couscous' or 'Jerusalem couscous'.
--------------------------------------------------------------------------------------------------------------------------

10. Tabbouleh Salad
This classic Middle Eastern salad is a refreshing parsley salad with bulgur wheat, cucumbers and tomatoes dressed with a simple lemon vinaigrette.
The recipe calls for soaking the cracked wheat in cold water, but in our house we like it a little soft, so I used boiling water. Use hot or cold water as per your requirement to re-hydrate the wheat.
--------------------------------------------------------------------------------------------------------------------------

11. Lemon Quinoa
Inspired by the chitra anna (or lemon rice) recipe, the quinoa is tinted yellow with turmeric and flavored with lemon, fried peanuts and spices.
Ingredients:
1 cup quinoa (I used white quinoa here)
2 cups water
salt to taste
1 tbsp oil
Pinch asafoetida(hing)
1 tsp urad dal
1/2 tsp mustard seeds
2 tbsp peanuts
2-3 whole red chilies
2 green chilies finely chopped
1 tsp ginger grated (traditionally not used, i use it, gives a great flavor)
1/2 tsp turmeric powder
Red chili powder to taste
Lemon juice as per taste

1. Wash quinoa in cold running water, drain. 
2. Place it in a pan with 2 cups water and salt. 
3. Bring to boil and simmer covered for 18-20 minutes till translucent and all liquid is absorbed. Fluff with a fork and keep aside to cool. 
4. For good results always advisable to cook quinoa a few hours in advance. 
5. In a large pan heat oil and add mustard seeds. Let them roast for 5-7 seconds, then add hing, urad dal, peanuts and whole red chilies. Roast till dal turns golden. 
6. Add the cooked quinoa, green chilies and ginger and stir to combine. Keeping the heat at medium, add turmeric and chili powder. Saute well to combine everything for about 3-4 minutes. 
7. Finally add the lemon juice as per taste and adjust any seasoning. Serve hot.

--------------------------------------------------------------------------------------------------------------------------

12. Saffron Rice
This recipe kind of evolves from the pilaf recipes of the Mughlai cuisine, and goes very well with any BBQ dish.
Ingredients:
1/2 tsp saffron threads
1 tbsp milk
2 Tbsp ghee or clarified butter
4 green cardamom pods
1 small (2-inch) cinnamon stick
5 whole cloves
1 1/2 cups basmati rice
3 cups water
Salt to taste (optional)
1 tbsp orange zest
3 Tbsp pistachios
3 Tbsp blanched slivered almonds
1/3 cup cranberries

1. Wash rice and drain the water.
2. In a heavy bottomed pan heat ghee and add cardamom, cloves, cinnamon. stir for 10 seconds and add rice along with zest and cranberries. stir to coat the rice with ghee and spices.
3. Add water and salt. mix well. Add the saffron threads soaked in milk. Stir well if you want the entire rice to turn yellow OR just give it one random stir to get the effect you see in the picture.
4. Bring to boil. Cover and simmer for 10 minutes till rice is cooked through and all the water is absorbed. Remove from heat and stir in the almonds and pistachios.

--------------------------------------------------------------------------------------------------------------------------

13. Thai inspired peanut noodles
If you like Thai food then you will love these flavors Sweet nuttiness from the peanut butter, coupled with sesame oil and lemongrass makes a wonderful blend. You can use any type of noodles here, I used spaghetti.
--------------------------------------------------------------------------------------------------------------------------

14. Garlic Potatoes
Ingredients: (serves 4-5)
4-5 large potatoes
2 cloves garlic, grated
2 tbsp Greek seasoning
1-2 tbsp olive oil
1-2 tbsp lime juice
Salt to taste
Greek Seasoning
1 tsp basil
2 tsp oregano
1/2 tsp thyme
1 tsp parsley
1 tsp each onion and garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp mint
1/3 tsp each cinnamon and nutmeg

1. Heat olive oil in a pan, and add crushed garlic. Cook till light pink. 
2. Add all other ingredients and a sprinkle a palm full of water. 
3. Mix thoroughly, simmer and cover. 
4. Cook for 10-15 minutes checking frequently to prevent it from burning till potatoes are cooked through. 
5. Serve hot with a sprinkle of freshly ground black pepper.

--------------------------------------------------------------------------------------------------------------------------

15. Plantain Chips
Green plantains are starchy and taste like potatoes, but as they ripen they become yellow and soft and sweet. Fried sweet plantains are commonly served as a side to savory dishes such as fish. Trick to making delish fried plantains is to know how to choose them. If you want sweet crisp dish then choose the riper bananas - the more beaten up and black the skin looks, the riper and sweeter they are.
--------------------------------------------------------------------------------------------------------------------------

16. Southern Corn bread
Slightly sweet with lots of flavor from garlic and jalapenos cornbread can be served anytime of the day.
--------------------------------------------------------------------------------------------------------------------------

17. Vegetable kebabs
I have used mushroom, onion, zucchini and peppers for these kebabs. You can use any veggie combo you like.
Ingredients: (serves 4) 
Mushrooms whole
Red onions
Green and/or Red peppers
Zucchini
1 tbsp olive oil
1 tsp garlic paste
salt to taste
1 tbsp lime juice
1/2 tsp dry basil
freshly ground black pepper

1. Keep the mushrooms whole if they are the button mushroom variety, otherwise half them. Cut all other veges into large chunks.
2. Mix all ingredients for the marinade and marinate the veges in it. for 1/2 an hour.
3. Skewer the veges alternating each type in on skewer.
4. Grill on high for 10-12 minutes till desired tenderness or crispness is achieved.

--------------------------------------------------------------------------------------------------------------------------

18. Greek salad
Ingredients: (serves 4-5)
Lettuce
English cucumber
Tomatoes
Red onion
Olives
Feta cheese
Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 cloves garlic, grated
1 1/2 tbsp Greek seasoning
Salt to taste
1/4 tsp sugar
Greek Seasoning
1 tsp basil
2 tsp oregano
1/2 tsp thyme
1 tsp parsley
1 tsp each onion and garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp mint
1/3 tsp each cinnamon and nutmeg

1. Tear lettuce into small pieces, cut large chunks of tomatoes and cucumbers and slice red onion into rings. Put all these in a large bowl. 
2. Whisk together all ingredients for the dressing and toss into the above bowl. Cover and refrigerate to let the flavors blend(30 minutes). 
3. To serve spoon a large helping on the serving plate and top with kalamata olives and some crumbled feta cheese. Mmmm mmm good.

--------------------------------------------------------------------------------------------------------------------------

19. Pineapple Slaw
Ingredients:
Red cabbage
Pineapple
Red onions
Carrot
Fresh coriander
Lime juice
Olive oil
Salt and crushed black pepper

1. Finely shred cabbage, thinly slice the red onion, grate carrots and chop pineapple and coriander. 
2. Mix lime juice, olive oil, salt and pepper to taste. 
3. Let flavors blend for 30 minutes before serving.   

--------------------------------------------------------------------------------------------------------------------------

20. Jamaican Coleslaw
The vinaigrette dressing for this slaw is tangy and sweet. No mayonnaise is used so the slaw remains crisp. The longer the salad sits with the dressing, the better it gets.

Lasagna

Chicken lasagna with spinach, mushroom and zucchini

The ultimate comfort food and the ultimate one dish meal, Lasagna is one of my most fave ways to indulge. It is a classic pasta casserole dish with layers of pasta, cheese and sauce. Many variations exist depending on the type of sauce and cheese being used and if it contains meat and or vegetables. This one here is a classic meat lasagna. I have used minced chicken since I am not a beef eater. But you can substitute beef, lamb or pork for chicken.

Ingredients: 
1 Package Oven ready lasagna noodles
3/4 cup shredded mozzarella (or your fave cheese)
2 tbsp olive oil
2 large zucchini chopped
2 cups mushrooms chopped
For the cheese sauce
500 gm ricotta cheese
2 eggs
1 lbs fresh spinach washed and finely chopped
For the meat sauce
2 tbsp olive oil
2 large red onions chopped
4-5 cloves of garlic
1 lbs ground chicken or lamb
4 large tomatoes chopped
1 can tomato puree
1 tsp sugar
salt to taste
3-4 bay leaves
2 tsp each basil and oregano
hot pepper sauce (optional)

1. To make cheese sauce mix all the ingredients together. Keep aside.
2. Heat 2 tbsp olive oil and brown the mushrooms. keep aside. In the same pan add zucchini and stir fry for 5-7 minutes till it becomes tender crisp. 
3. To make tomato sauce/meat sauce heat olive oil in a large stock pot and add onion and garlic. Saute for 2 minutes till onions soften a bit. 
4. Add ground chicken/lamb. Cook on high stirring often for about 2-4 minutes till chicken cooks a bit. 
5. Add all other ingredients and bring to a rolling boil for about 3-5 minutes. 
6. Simmer covered for about 30 minutes stirring every so often. Take out of heat and add the sauteed mushrooms and zucchini in the sauce. 
7. To assemble the casserole take a deep rectangular baking dish and grease it. Spread tomato sauce at the base evenly. Layer lasagna noodles on top without overlapping since they will expand on cooking. Spread half the cheese sauce evenly over the noodles. Top with another layer of lasagna noodles. Now spread tomato sauce evenly covering all the noodles. The moisture from the tomato sauce will cook the noodles. Sprinkle with half the shredded cheese evenly. Arrange another layer of lasagna noodles, followed by cheese sauce, followed by lasagna noodles , followed by tomato sauce, followed by the final layer of shredded cheese. 
8. Cover with foil and bake at 350 F for 45 to 50 min till everything is bubbling in there and noodles are cooked. Remove the foil and bake for another 10 minutes to brown the cheese. 
9. Take out of the oven and cover with foil again. Let rest for about 15 minutes before serving. 
10. Serve this with a green salad.

Chicken lasagna with spinach, mushroom and zucchini

Spinach artichoke pasta bake

Pasta baked with juicy tomatoes, artichokes, spinach, and mozzarella becomes a cheesy indulgence, an ultimate Italian comfort food. Make a casserole for Sunday brunch or serve as a side dish with any grilled meat, this is sure to please everyone at the table. A great dish to make for potlucks and a great option for a vegetarian main dish. Artichokes give a meaty texture and spinach and tomatoes add a wonderful flavor.

Ingredients: (serves 6-8)
4 cup dry pasta (macaroni, pastina or any small pasta)
1 tbsp olive oil
2 cups cooked cubed chicken or ham (optional)
2 cups fresh spinach
1 cup cherry tomatoes halved
1 can artichoke hearts (drained and diced)
crushed red chili pepper flakes, as per your spice quotient
½ onion, diced
4 cloves garlic, minced
1 tbsp flour
1 cup sour cream or plain hung yogurt
1 cup whole milk
2 cups shredded mozzarella
½ cup grated Parmesan cheese
Fresh/dry thyme
Salt and pepper to taste
Nutmeg

1. Preheat oven to 400°F. Grease a large casserole dish. 
2. Cook pasta in salted, boiling water according to package directions to a firm with a bite state (little less than al dente). Drain and set aside. 
3. While pasta is cooking, heat olive oil and add in the onion, garlic, and red pepper flakes. Cook for 2-3 minutes to slightly soften them. Do not brown. Add the flour and cook for a further minute to take the raw flavor out. 
4. Add in warm milk whisking slowly to avoid any lumps. Reduce heat to low. Stir in sour cream, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper, thyme, and nutmeg. Stir until everything is well-combined and melted. Turn off heat. 
5. Combine the cooked pasta, cooked chicken/ham (if using), spinach, artichoke and tomatoes in a large bowl. Add in the sauce and gently stir to coat. 
6. Pour into the prepared baking dish. Top with the remaining mozzarella. 
7. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. 
8. Serve hot with crusty garlic bread.

Stuffed Shells

Tonight's Menu

Stuffed Conchiglione

with chicken, spinach, and ricotta cheese

Salad greens

Wine Pairing: Medium body Red and Rose wines

As children, I remember our visits to the seaside in Gujarat and the hunt for the perfect shells to carry back home. These were treasures to remember those lovely summer holidays by. Whenever I cook Conchiglione or giant pasta shells I am reminded of those gorgeous sunsets and long walks at the seashore. 

These cowrie like shells are definitely a 20th-century innovation since it would be difficult to mold these by hand and one only comes across the machine made shells in the stores. These are made thick walled and are tough enough to withstand the boiling, stuffing and baking processes. Other stuffed kinds of pasta include tufoli, manicotti, and lumache and throughout the provinces of southern Italy, one can find these stuffed with cheese, greens and meats, even potato.

This recipe is almost like making lasagna but you stuff the pasta instead of layering it. This recipe is a great hit with everyone. I used ground chicken, but sausage tastes great too. For a vegetarian version just omit the meat and increase the quantity of spinach and cheese.

Stuffed Shells Casserole
Ingredients: serves 4-5
300 gm jumbo pasta shells (40 shells)
1 finely chopped red onion
3 cloves garlic minced
1 pound ground chicken
4 cups fresh spinach chopped fine
11/2 cup ricotta cheese
1 egg
1 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1/2 - 1 tsp cayenne pepper
1/2 - 1 tsp ground black pepper
3 cups of plain tomato sauce (recipe)

1. Preheat oven to 350 F and grease a large casserole dish for baking. 
2. Cook pasta shells in a large pot of boiling water until al dente, stirring occasionally to prevent shells from sticking together. Drain and rinse in cold water, sprinkle some olive oil so they don't stick with each other. Keep aside to cool.To prepare the stuffing - Heat 1 tbsp oil in a pan. Add onion and garlic and cook stirring for 4-5 minutes till they soften. 
3. Add ground chicken and cook until its brown and fully cooked. Add the spinach and cook on high for 3-5 minutes till spinach wilts and most of the moisture evaporates. 
4. Remove from heat and season with salt and pepper. Cool for 5 minutes. 
5. Meanwhile combine ricotta cheese, egg and all the remaining herbs and spices. Mix the cheese and spinach mixture together. 
6. Spoon the filling into each cooked pasta shell. 
7. In the prepared casserole dish spread half the tomato sauce on the base. Place the filled shells on it. Pour the remaining tomato sauce on top and sprinkle with parmesan cheese. 
8. Bake uncovered for 20 minutes until bubbly. Remove from heat and rest for 5 minutes before serving.

Spinach and ricotta pasta

Tonight's Menu

Brown rice penne pasta with

Spinach ricotta sauce

Grilled Fish

Wine Pairing: Chianti, Sauvignon Blanc

Brown rice penne with spinach and ricotta cheese

The awesome flavour of fresh ricotta cheese with spinach makes for a wonderful sauce to serve over any pasta. This combo goes very well with a hint of nutmeg which gives it that Mmmm... feeling. Very often I use the brown rice pasta, available in most health food stores. It gives a nutty flavour and a slight bite in the texture and holds upto any sauce creamy or tamotoee. Serve it by itself or alongside grilled fish with a fruity white wine. I don't see this being paired with a red. 

Ingredients: (serves 4-5)

1 lb. fresh spinach, trimmed, washed, and dried well
1 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
4 cloves garlic
Freshly ground black pepper
1 cup fresh ricotta cheese
1 cup milk (can use light cream )
Pinch nutmeg (optional but recommended as it adds tonnes of flavour)
salt and black pepper to taste
1 lb. dried penne or fusilli pasta (I used brown rice penne)
1/2 cup freshly grated Parmigiano-Reggiano
toasted pine nuts or almonds

1. Bring a large pot of salted water to a boil.
2. Shred the spinach in thin long strips. You should have about 8 packed cups of shredded spinach.
3. In a large pan, heat the olive oil and butter over medium-high heat. Add the garlic and cook, stirring, for about a minute. Stir in the spinach into the pan. Cover and steam the spinach until it's wilted but still bright green, stirring as needed to cook the spinach evenly , about 5 minutes.
4. Meanwhile, in a bowl, stir together the ricotta, milk, and nutmeg, until smooth. Add this into the spinach and season with salt and pepper. Reduce the heat to medium low and simmer for 5 minutes.
5. Cook the pasta as per package directions, stirring occasionally, until al dente.
6. Reserve 1/2 cup of the pasta cooking liquid. 
7. Drain the pasta well and return it to its pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. 
8. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls, sprinkle with toasted pine nuts and serve.

Pasta with spring flavours

Tonight's Menu

Whole Grain Bow tie pasta

with asparagus and pine nuts

Wine Pairing: Pinot Grigio

Lemony bow tie pasta with asparagus and pine nuts and sun dried tomatoes

Pasta can be enjoyed in every season and what makes it special is the seasonal ingredients and subtle flavors. This version is fresh and tangy and a wonderful addition to a spring menu. I love adding peppers to pasta but you can omit them as there are loads of other veges here.

Pasta with spring flavors

Ingredients: serves 4
2 tbsp olive oil
1/2 lb mushrooms thinly sliced
2-3 cloves garlic grated
1 lb asparagus, trimmed and cut in 1 inch length
1 large red pepper or 1/2 lb sugar snap peas
2 tbsp diced sun dried tomatoes soaked in 2-3 tbsp dry white wine or water
3 cups whole grain bow tie (or fusilli) pasta
1/2 cup fresh coriander and mint leaves chopped
2-3 tbsp lemon juice
salt and pepper to taste
1/4 cup toasted pine nuts
1/4 cup grated Parmigiano-Reggiano

1. Put a large pot of salted water to boil. 
2. Toast pine nuts in a hot pan for 2-3 minutes, keep aside. 
3. Heat oil in a large pan. Add garlic and all the vegetables and sauté for 2-3 minutes. Add the sun dried tomatoes along with the liquid and cook for 5 minutes on medium heat till vegetables are tender crisp. Remove from heat. 
4. Meanwhile cook pasta as per package directions until al dente. 
5. Drain pasta and add to vegetables. Season with salt and pepper, add chopped fresh herbs and lemon juice and give it a quick toss. 
6. Serve topped with pine nuts and Parmigiano-Reggiano.

Lemony bow tie pasta with asparagus and pine nuts

Spicy Penne Rigate with Sausage and Peppers

Tonight's Menu

Spicy Penne Rigate

Grilled Peppers

Grilled hot Italian Sausage

Wine Pairing: Merlot, Zinfandel

Spicy Penne Rigate with Hot Italian sausages and grilled peppers

Combining the velvety spicy tomato sauce with hot Italian sausages and grilled bell peppers creates a delectable pasta dish liked by all. I always use the Penne Rigate for this combo since it has more ridges to accumulate the tomato sauce. The plum tomatoes combined with cherry tomatoes give it the tartness to balance out the heat from red pepper flakes and Italian sausages.

Make use of the grill for the peppers and sausages while you boil the pasta and simmer the sauce. Then combine all and its dinner time.
Ingredients: (serves 4)
2-3 hot Italian sausages
4 bell peppers of assorted colours cut in strips
3 cups whole wheat penne pasta
2 tbsp olive oil
3-4 cloves garlic grated
1 red onion chopped
2 cups plum tomatoes crushed
2 cups cherry tomatoes halved
2 tsp dry basil
1 tsp red chilli flakes (optional)
handful fresh coriander chopped
salt and pepper to taste
1/2 cup grated cheese Parmigiano-Reggiano or your choice of cheese ( I used feta )

Grilled Peppers 

1. Keep a large pot of water with 1 tsp salt to boil and preheat the grill. 
2. Take bell peppers in a large bowl and toss them in 1 tbsp olive oil and 1 tsp dry basil. 
3. Grill the sausages and peppers till sausages are fully cooked through and peppers are slightly charred.  
4. While these are grilling heat 1 tbsp olive oil in a large pan and sauté garlic, onion and red chilli flakes till onions turn pink about 3-4 minutes. 
5. Add the tomatoes and basil along with salt and pepper and cook on high till the mixture starts to boil. Simmer covered for 5-7 minutes. 
6. Boil pasta according to package directions until al-dente, drain. 
7. When the sauce is done take it off the heat and add boiled pasta along with grilled peppers. Mix to combine. 
8. Slice the grilled sausages. 
9. Serve pasta in individual bowls topped with sliced sausage, grated or crumbled cheese and fresh coriander. 

Spicy Penne Rigate with Hot Italian sausages and grilled peppers

Spaghetti with Meatballs

Tonight's Menu

Spaghetti with Chicken meatballs

Toasted baguette rubbed with garlic and drizzled with olive oil

Wine Pairing: Sauvignon Blanc, Riesling

Spaghetti with meatballs

There is nothing more satisfying than a bowl full of spaghetti and meatballs topped with the perfect tomato sauce. This is certainly not an authentic Italian dish but an American adaptation. But boy is it good. Specially from a kids' outlook, twirling and swirling the strands of pasta in the sauce and sucking them in.
We don't eat beef in our house so I usually make the chicken or lamb meatballs, and you can certainly use any ground meat you like for this recipe. Start with tomato sauce and while its simmering, prepare the meatballs.

Top with grated Parmesan and fresh basil

Tomato Sauce
Ingredients: (Makes 7 cups)
2 tbsp Olive oil
4 Red Onions chopped
5 Cloves of Garlic chopped
4 Bay leaves
1 cup slivered carrots (optional)
12 Tomatoes chopped
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 the carrots and season with salt and pepper. Cook on high for a minute. 
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 15 minutes.

Meatballs simmering in Spaghetti sauce with slivered carrots

Chicken meatballs
Ingredients: (makes about 25)
1lb minced chicken or turkey
1 egg
1 small onion chopped fine
1/3 cup breadcrumbs soaked in 1/3 cup milk
1/3 cup grated parmigiana (optional)
salt and black pepper

1. Mix all the ingredients for chicken balls together and shape into 1 inch balls. 
2. Deep fry or bake at 375 F for 10-12 minutes till brown on all sides. 
3. Add to the simmering tomato sauce and cook for 10-12 minutes till cooked through.

While this is cooking, boil pasta according to package directions al dente. Drain and serve with meatballs and tomato sauce, topped with fresh chopped basil and grated parmigiana.
Use your toasted bread (plain or flavored with garlic butter) to wipe off any sauce in the plate. Yummmm!!!!

Macaroni and Cheese

Tonight's Menu

Mac N Cheese

Garden Salad

Wine Pairing: Chianti Classico, Pinot Noir

Macaroni and Cheese isn't exactly a gourmet fare but is one of the most popular American comfort food. If mac n cheese seems like a kids meal to you, then think again. Use a combination of interesting sharp cheeses, top it with buttered bread crumbs, bake it to perfection and you will have yourself a grown up mac N cheese.

Serve alongside a garden salad or steamed veggies. I love to make macaroni and cheese with broccoli florets. Just add the florets to the boiling pasta for the last minute and then proceed with the recipe. 

Another variation could be adding cooked bite sized boneless chicken pieces or cooked ham to the pasta (with or without broccoli) just before adding the cheese sauce and then proceed with the baking. 

Macaroni and Cheese
Ingredients: (serves 6-8)

3 ½ C macaroni pasta

4 ½ C cheese (3 C sharp white cheddar and rest could be Gruyère and/or parmigiana )

5 ½ C whole milk

½ C all purpose flour

8 tbsp (1stick) unsalted butter

4 slices white bread

salt to taste

cracked black pepper

nutmeg powder to taste

1. Preheat the oven to 375°F and prepare a large casserole dish by spraying with oil. Keep aside. De-crust the bread and tear them into small pieces. 
2. Melt 2 tbsp butter pour it on the bread crumbs, toss and keep aside. 
3. Warm the milk and keep aside. 
4. Keep a large pot of salted water to boil for the paste while you make the cheese sauce. 
5. In a pan melt the remaining 6 tbsp butter, add the flour and cook, stirring for one minute. Slowly pour in the hot milk a little at a time, while whisking, to keep mixture smooth. Continue cooking at medium low heat whisking constantly, until the mixture bubbles and becomes thick, 8 to 10 minutes. 
6. Remove from heat and stir in salt, pepper and nutmeg, all but 1/2 cup cheese. Keep aside. 
7. Add the macaroni pasta to boiling water and cook for only 2-3 minutes, inside should be underdone. Rinse in cold water and drain well. 
8. Stir the macaroni into the reserved cheese sauce. Pour the mixture in the prepared casserole. Sprinkle the remaining cheese and buttered breadcrumbs on top. 
9. Bake for about 30 minutes till golden brown. Serve hot with a garden salad. 

The real macNcheese

Halibut with Spaghetti in creamy mushroom sauce

Exploring Fish throughout April

Tonight's Menu

Baked Halibut

Spaghetti in creamy mushroom sauce

Steamed yellow and green beans

Wine Pairing: Chardonnay

Baked halibut with spaghetti in creamy mushroom sauce and steamed beans

Halibut is a firm white fish with a mild flavor. High in omega 3 oils and vitamin D, halibut is overall low in fat. That is the reason why it pairs wonderfully with a creamy dish such as the pasta in creamy mushroom sauce.

Halibut

Ingredients: (serves 4)

4 Halibut fillets about an inch thick

1 tsp salt

1/2 tsp dried oregano

1/2 tsp thyme

1 tsp coarsely ground black pepper

2 tbsp olive oil

• Preheat the oven to 400F.
• In a bowl combine salt, oregano, thyme, pepper. Sprinkle over the fish fillets and rub in with fingers.
• In an oven proof skillet, heat oil over medium high and cook fillets with the spice side down for 2 minutes till browned. Turn the fillets over.
• Transfer the skillet to the oven and bake for 5-7 minutes till fish flakes easily. 

Spaghetti in Creamy mushroom sauce

Ingredients: (serves 4) 

Whole wheat spaghetti pasta

1 tbsp olive oil

1/2 tbsp butter

3-4 cloves of garlic, chopped

4-5 oz fresh mushrooms chopped

1 tbsp flour

1/4 cup chicken broth 

1/2 cup heavy cream

1 tbsp thyme

salt and pepper to taste

• Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain and put aside. Reserve a cup of pasta water for later.
• To make the mushroom sauce heat butter and olive oil in a large skillet and add garlic. Saute for a minute and add mushrooms.
• Cook mushrooms for about 3-4 minutes till tender and add flour. Stir and cook the flour with the mushrooms for 2-3 minutes till the flour taste cooks out. 
• Mix in broth while stirring and also cream and thyme. Cook until thick. If its too thick then use the reserved pasta water to thin it out to the desired consistency.
• Toss the cooked pasta in the sauce and season. 

Three Cheese Lasagna

It takes a while to prepare and requires many ingredients but its worth the effort. A one dish meal with every food group. Lasagna is a classic pasta casserole dish with layers of pasta, cheese and sauce. Many variations exist depending on the type of sauce and cheese being used and if it contains meat and or vegetables.
I am posting this recipe for a friend of mine. I haven't seen her in over 14 years, yet she still remembers the lasagna I made once as I do her biryani. Since then my version for this recipe has changed hopefully for the better.

Ingredients:
1 Package Oven ready lasagna noodles
3/4 cup each shredded mozzerella and monterey jack(or your fav blend)
For the cheese sauce
400gms ricotta cheese
2 eggs
1lbs fresh spinach washed and finely chopped
For the tomato sauce (makes 9 cups with meat and 12 without )
2 tbsp olive oil
4 large red onions chopped
4-5 cloves of garlic
2 lbs ground chicken or lamb
12 large tomatoes chopped
1 can tomato puree
1 can tomato paste
2 tsp sugar
salt to taste
3-4 bay leaves
2 tsp each basil and oregano
hot pepper sauce (optional)
5-6 cups chopped vegetables(carrots, green peppers, celery, zucchini, mushrooms)

1. To make cheese sauce mix all the ingredients together. Keep aside. 
2. To make tomato sauce/meat sauce heat olive oil in a large stock pot and add onion and garlic. Saute for 2 minutes till onions soften a bit. 
3. Add ground chicken/lamb and vegetables(for meat sauce) or only the vegetables(for vegetarian version). Cook on high stirring often for about 2-4 minutes till chicken cooks a bit. 
4. Add all other ingredients and bring to a rolling boil for about 3-5 minutes. 
5. Simmer covered for about 30 minutes stirring every so often. 
6. To assemble the casserole take a deep rectangular baking dish and grease it. Spread 2 cups of tomato sauce at the base evenly. Layer lasagna noodles on top without overlapping since they will expand on cooking. Spread half the cheese sauce evenly over the noodles. Top with another layer of lasagna noodles. Now spread 2 cups of tomato sauce evenly covering all the noodles. The moisture from the tomato sauce will cook the noodles. Sprinkle with half the shredded cheese evenly. Arrange another layer of lasagna noodles, followed by cheese sauce, followed by lasagna noodles , followed by tomato sauce, followed by the final layer of shredded cheese. 
7. Cover with foil and bake at 350F for 35-40 min till everything is bubbling in there and noodles are cooked. Remove the foil and bake for another 10 minutes to brown the cheese. 
8. Take out of the oven and cover with foil again. Let rest for about 15 minutes before serving. 
9. I usually serve this with a salad. 

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
Marinade
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 :-      http://www.inspection.gc.ca/english/fssa/concen/tipcon/thermoe.shtml

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.