Tuesday, October 9, 2012

Ravioli with Buttered Vegetables

I talked in my earlier post about incorporating celery in a sneaky manner... I add it to soups typically and I have a friend who even adds it to sambar. Cooking the celery or sauteeing helps mellow the strong flavour of celery and the fibrous texture as well. This pasta dish is another great way to incorporate celery... It gives a lovely savoury flavour and the tiny bits of vegetables add a delightful texture to the otherwise smooth, chewy ravioli.  If celery is still not your thing, you can reduce the amount to a tbsp or two and use a few pinches of celery salt as a substitute.

Make sure that the ravioli is good... I use a frozen one (Centano is the brand name) and prefer the cheese filled ones since I am adding a fair bit of veggies with it, but you can also use one that has spinach and cheese or mushroom fillings.  Like all pasta dishes, I like how easily this comes together and tastes yummy.

RAVIOLI with BUTTERED VEGETABLES

Ingredients:  
(Makes enough for  6-7 servings)


Cheese Ravioli - 2 packs - total 22 oz (frozen, any kind of filling you like)
Celery - 3 stalks, finely chopped
Red/Green Bell pepper - half, finely chopped
Carrot - 1 large, finely chopped
Garlic - 3 to 4 cloves, minced

Butter - 1 tbsp
Olive oil - half tbsp
Dried Oregano - a few pinches (optional)
Red Pepper flakes - half tsp (or to taste)
Parmesan cheese - 1 to 2 tbsp grated (optional)

Salt & Pepper to taste

Method:1) Cook the ravioli in lots of boiling water with salt until al dente (follow package directions).

2) Meanwhile chop the veggies into tiny pieces.


3) Heat a wide pan with butter & olive oil and add the minced garlic & red pepper flakes.

4) Next add the veggies and saute for several minutes with some salt  & dried oregano until the veggies soften but are crisp tender.

5) Add the cooked and drained ravioli with this vegetable mixture and allow to cook for 5-7 minutes more, tossing them around gently. Grind some black pepper onto the mixture.  

6) Finally, sprinkle parmesan cheese and remove from the stove.

Friday, October 5, 2012

Waldorf Salad / Apple Celery Salad

I'm sorry for the long hiatus... Although I have been clicking pictures of new dishes and there are quite a few recipes that I am yet to post, there just hasn't been enough time to actually write a post. Our office has been going through some rather painful changes and all I can look forward to is more pressure and long hours but hopefully it will also mean that I will learn new things and figure out a way to cope with the changes (or atleast that's what I have been telling myself).

Anyway, let's move on to tastier things...  My sister-in-law told me about this salad as we often discuss about  healthy meal ideas. Since celery is not something that the family eats readily, I try to incorporate it in different dishes and this one is awesome - combined with all the fruits and a slightly sweet creamy dressing, it doesn't taste bland like you would expect a salad.

WALDORF SALAD / APPLE CELERY SALAD



Ingredients:

Apple  - 1 large (I used Fuji since they are crisp & sweet and also peeled them)
Celery - 3 stalks, finely diced 
Grapes - 1 cup, halved or cut into thirds (or use few tbsp of raisins instead)
Walnuts - 4 or 5 halves, roasted and cut into small pcs (I ran out of them so skipped them this time)
Sour Cream - 2 tbsp
Yogurt (homemade - thick) - 2 tbsp
Honey - 1/2 tp 1 tsp
Salt, pepper - to taste

Method:

1)
Cut apple into small cubes & finely dice the celery stalks.
2) Toss the apple, celery, grapes, walnuts in a bowl.
3) Combine the sour cream, yogurt, honey, salt & pepper in a small bowl for the dressing
4) Mix everything together and chill for a while before serving this tasty salad.