Tag Archives: vegetarian

Marinara Sauce

Marinara (mariner’s) sauce is a South Italian tomato sauce. The most of basic recipes has tomatoes, garlic, herbs and onions. It’s pretty good to serve with pasta, rice or even seafood.

I prepared this sometime this week to serve with pasta (pasta alla marinara as Italians would call it) and some broccoli on the side.

Ingredients:

3 cloves of garlic finely chopped

1/2 teaspoon ginger crushed

1 onion chopped

4 tomatoes diced

Dried herbs, i used basil and oregano

Salt and pepper to taste

2 tablespoons of vegetable oil

First put quite an amount of water in a big saucepan, season with salt and bring that to a boil. The water is for cooking the pasta. Then start to prepare the sauce.

In a saucepan fry the onions, ginger and garlic.

Season with the salt and black pepper

Once the onions are tender, add the tomatoes.

Add the herbs- basil, oregano and parsley

Cover the saucepan and let the tomatoes cook down.

Add some little water and cover.

After around 10 minutes of simmering over low-medium heat

Remember the pasta should be al dente. Drain the water over a colander.

Pasta draining.

Return the pasta into the saucepan. Then pour the marinara sauce over the pasta.

Toss the pasta to ensure the sauce is well distributed.
Dinner: Pasta alla marinara

Garnish with fresh basil leaves, if you have and serve immediately.

We had this with some stir fried broccoli.

Verdict:

Delicious, the pasta was just right and the seasoning in the sauce was flavourful. Once can basically have this as a full meal on it’s own.

Turmeric Rice

Days when I don’t feel like eating plain-looking rice, I just add some turmeric and some herbs and voila some sumptuous bowl of steamed rice 🙂

Ingredients:

1 cup of rice – the non clinging type, we aren’t making ugali

2 cups water

salt to taste

1 teaspoon of turmeric

2 teaspoons of dried parsley

Remove any chaff from the rice, then wash it thoroughly.

In a sufuria add in your rice and all the seasoning (salt,turmeric and parsley).

Stir till they are incorporated.

Then add in your water, preferably hot. I used cold.

O-o you can see my foot

Cover slightly and let it simmer.

I felt a bit naughty and went against all rules from my mother about rice cooking and stirred it just before the water had completely evaporated. I read somewhere it helps in making the rice fluffy.

I covered and let the water to completely evaporate.

Serve 🙂

aromatic

 

Tomato and Eggplant Sauce

Did you know?

Eggplants are actually fruits and are classified in the berry family.

At times when I don’t feel like making something fancy to go with leftovers, I rush to this recipe. My friend Dee will love this.

It’s simple and you can pretty much add any other vegetable you have on hand for example courgettes, bell peppers.

So fry some onions in some oil, season with salt and black pepper

sizzle sizzle

Once the onions are tender and golden in colour, add the tomatoes and eggplants.

I seasoned with some rubbed basil leaves and added about a teaspoon of turmeric powder.

colour galore

Cover and let them cook down till tender add some little water and bring that to a boil.

Serve over leftover rice, spaghetti whatever you have in your fridge.

I served over some leftover kienyeji (got from my mother in law).

Verdict:

Very flavourful.

If I could do it over again:

Definitely add some chopped garlic and diced bell peppers (hoho)

What do you whip up to serve with your leftovers?

Vegetable Stir Fry

When you are a working wife, you really need to come up with recipes that can be whipped up in under 30 minutes :-). So I normally stock my fridge with veggies that can be cooked really fast and don’t need a lot of preparation. So what I usually do is, if I have french beans, I wash all of them then I remove the ends and then I pack them in paper bags and freeze.

So yesterday I had planned to prepare some vegetable stir fry, so in the morning I removed one pack of the french beans from the freezer and put it in the fridge section, to enable them to thaw by the time I got home in the evening.

The only time-consuming part of this recipe was the peeling and slicing of carrots, I think I’ll also be doing that in bulk (light bulb)

Since I was serving this with pasta, first, I put some good amount of water in a sufuria then I seasoned it with salt then covered to allow it to boil.

Now for the stir fry:

Fry onions and season with salt and black pepper

Once the onions are tender, add the veggies.

Carrots cut lengthwise and thawed french beans

Cover and let then cook for about 10 minutes, stirring every 3 minutes or so. You still want them to have a crunch  so don’t let them overcook.

Season the veggies with dried parsley and dried oregano leaves

At this point, the water had already boiled and I added in my pasta. I mixed spaghetti with some shell looking pasta. Let them cook as per the instructions in the pack or till al dente (cooked so as to be firm but not hard). Then drain over cold water.

I seasoned them with my newly bought rubbed basil (another addition to my spice rack).

See the different shapes, we all know they taste the same 🙂

Dinner is served. 30 minutes tops!

you can see the herbs on just about all the veggies

Verdict:

Simply delicious, especially the pasta, the basil just added such a beautiful taste and aroma.

The veggies were also very delicious. Hubby enjoyed dinner. #happywife

Easy as …

Since I’m a working wife, at times I wake up pretty late and in a hurry so I never get time to prepare elaborate breakfasts. On such occasions the sandwich maker is my best friend. It was no different on Tuesday morning, getting out of bed was a struggle plus I was nursing a cold *sniff sniff*. I even felt like skipping work but I fought the urge.

I thought of just applying peanut butter on the bread but on opening the fridge, I found some leftover veggies so I decided to make sandwiches.

The ingredients are pretty easy, slices of bread and whatever veggies you have left over.

the veggies from the previous night

Then apply on the bread

Then place them in the sandwich maker.

There you have it, easy breakfast, no fuss.

breakfast is served

Verdict:

Pretty crunchy and tasty, though I think I’ll apply margarine on the bread next time at least for the bread to be a bit moist.

What do you prepare for breakfast when in rush to beat time?

Herbalicious Potatoes

Potatoes, roasted, fried or baked , who doesn’t love them?

This past weekend I debated whether to prepare chapatis or potatoes. Well potatoes won, and that is because hubby wasn’t around to influence the voting otherwise chapatis would have won pants down hi hi hi.

Since, we love potatoes that much, I try to prepare them in the most healthy way possible, so I normally bake them.

Ingredients:

Lots of patatoes peeled and washed

Dried herbs: sage, rosemary, thyme or whatever you have on hand

Salt

Black pepper

4 teaspoons of oil

When baking potatoes, I prefer boiling them first so as to give them a head start when it gets to baking.

Cut the potatoes into wedges like so;

the wedges look more like chips, but they are wedged

Place the potatoes in a sufuria, add water upto the level of the potatoes. Season generously with salt, black pepper and some of the dried herbs.

Let the water come to a boil or till the potatoes are almost done.

Drain the potatoes.

Remember to  pre-heat your oven at 350 degrees C

Take your oven tray, line it with some aluminium foil, this is to prevent sticking onto the baking tray and also makes clean even faster.

Grease the foiled tray with the oil the sprinkle some of the herbs. Place the potatoes in the foiled tray. Ensure they are on a single layer then sprinkle the remaining herbs and pop it into the oven.

in the oven

I let my potatoes bake, till the outside was golden and all crispy.

The herbalicious baked potatoes

                 Note:

Currently I’m out of parsley and hence the use of other herbs, but on normal occasions I’d prepare this with parsley instead of sage.

Verdict:

Delicious, the potatoes were not only crispy but full of herb goodness. They have to be the best baked potatoes I’ve made thus far “yippee” .

If I could it do over again:

Increase the quantity of the potatoes 😀 . We just couldn’t get enough of them.

From Mother in Law with Love

Some Saturdays ago we had dinner over at my other family. We usually have a great time and never leave till it’s like pretty late.

As is my mother in law’s tradition, she gave us some goodies to carry with us once we were about to head for home. This time round she gave us some unripe bananas. I saw it as a challenge since I don’t think I’d have ever thought of cooking matoke.

As I was thinking of how I’d prepare them then ‘eureka’ I remembered that my mother had prepared matoke occasionally and I think I could remember just how she used to do it.

The ingredients

Ingredients:

A bunch of unripe bananas, around 8

Potatoes let’s say 10

A handful of carrots wedged

1 onion sliced

I whole garlic chopped

2 teaspoons of chopped ginger

1/2 bell pepper sliced lengthwise

400ml of water or stock (beef, chicken or vegetable)

Salt

Black pepper

2 tablespoons of cooking oil

First things first, peeling the bananas and potatoes. I recall that unripe bananas has some stuff which I only know their name in my mother tongue:-) that sticks on ones hands. I used to see my mum apply some cooking oil on her hands so as not to get the ‘whatchamacallit’ on her hands I faithfully did like her and peeled the bananas without a hitch “yippee”. Once everything is peeled and washed set aside and start on frying the onions.

The fried onions,garlic, ginger mixed with the salt and black pepper

Then add the carrots and bell pepper

The colours look yummy, don’t they?

I didn’t put tomatoes in this recipe since I wasn’t quite sure if they were necessary, are they?

Then add the bananas and potatoes and stir till everything is combined and cover for about 5 minutes to let the spices soak in.

You can see the black pepper on the bananas and potatoes

Then finally add in your water or stock (beef, chicken or vegetable), I used water. As for the amount, I normally measure with my eyes and I remembered that my mother used to put the water almost till the level of the bananas. Cover and let them cook over medium to low heat for about 40 minutes or until the potatoes are done.

Check the water level

You’ll wait to see the end result on my next post.

Curious Question:

Does anyone else experience the sticky stuff when peeling unripe bananas?