I always try to have some kind of vegetable in my food. Especially in Pasta as it is my kids’ favorite food. They will eat any kind of pasta, which works for me perfectly.

Ingredients:

Carrot- eggplant- zucchini – celery – onion- garlic – tomato sauce – tomato paste-  dried oregano – salt – pepper- cumin and, turmeric.

Grill the eggplant and zucchini skin on, clean celery stalks and skin carrots. Then when the eggplant and zucchini are ready throw them in the food processor and mix them well until you get a paste

Meanwhile you can chop up the onion and sauté until golden brown, and then add finely diced garlics. When you can smell the garlic is a good time to add your tomato sauce and tomato paste. Let the sauce warm up a little then you can add you veggie mixture.  Add the spices and let the sauce thicken up.  Make sure that the heat is low, tomato sauce has a tendency to burn quickly and as the sauce is already thick it will burst and you will have sauce all over the place, like a little volcano of your own.  So stir as much as possible.

I created this pasta sauce out of the veggies that were going to go bad soon. I don’t like wasting food so from time to time I come up with a new idea how to save the produce from going bad. In this recipe, I didn’t give exact amount of each ingredient, because first you can change the veggies as your family’s liking, and second the amount is based on how much you are making.

You can add other herbs to this recipe like adding flat leaf parsley or dried Basel and celery seeds.  Or you can just make it with Carrots and celery or add your favorite veggies to the mix.

I made this sauce to keep in fridge and use for couple of months as pasta sauce, pizza sauce, and adding to my meat sauce.  I used carrots and celery each double the size of eggplant and zucchini, one onion and few cloves of garlic, and couple of hand full of dried oregano.

The sauce will have a reasonable amount of water in it because of the veggies, if you are using the sauce immediately it’s fine. If you are making a big batch to keep for months, you want to make sure to reduce the water as much as possible and add a little bit more salt to prevent the sauce from going bad.

Until later,

Tags: pasta dish, pasta recipe, pasta salad, pasta sauce, pizza sauce, toddler food

It’s been too hot lately to cook anything. Almost the whole past week we had BBQ. The kids where too tired of BBQ couple of days ago. I tried something new and as quick as possible, with the minimum heat I could manage.

It takes almost twenty minutes to make this dish.

Direction:

To speed up things start the water for pasta at the same time of making other ingredients, so by the time your pasta is ready your sauce will be ready too.

In a deep pot warm up the oil and brown the onion just to get a golden color, then add the garlic, and shortly after ,the cumin. Watch out for garlic, it tends to bern quickly. Just when you get out the smell of garlic and cumin add your chicken and mix well so your chicken is caramelized as much as possible. When you get a nice gold color on your chicken, add frozen vegetable and shortly after tomato paste. Mix well and then thin the sauce with milk, don’t add all of the milk just a bit to get the sauce going. When your pasta is ready, (you want to take your pasta a little harder in the middle than usual as it cooks more a bit with the sauce) add the pasta to the pot and mix well. Now if you think you need a thinner sauce add more milk, or if you think it’s too watery let it stay on the stove for a bit longer. Let it cook for a little longer maybe 4 minutes and then serve.

Bon a petite,

Tags: pasta dish, pasta recipe, recipe for pasta