Tuesday, September 25, 2012

Crash Hot Potatoes

Potatoes, who doesn't like them? This recipe is little twist to a traditional baked potato. It's crispy at the bottom, creamy at the center, God! my mouth doesn't stop watering now. I bet after trying this recipe one would not eat the fried fries rather bake these flavorful potatoes at home and stay healthy.



12 whole New Potatoes (or Other Small Round Potatoes)
Oil spray
Kosher Salt To Taste
1 tablespoon paprika or to taste
1 tablespoon Coriander powder
1 teaspoon finely chopped cilantro
1. In a small bowl, mix in the dry ingredients i.e. salt,paprika and coriander powder.
2. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
3. On a baking pan with foil on, generously spray oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
4, With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Spray the tops of each crushed potato generously with oil.
5. Sprinkle potatoes with the dry ingredients.
6. Bake in a 450 degree oven for 20-25 minutes until golden brown.

Sprinkle fresh cilantro on the baked potatoes and serve them hot...

Sunday, September 23, 2012

Low-carb pasta (Recipe: Broccoli, Green Peas, Peppers and Pasta salad)

Today's recipe is a quick and easy vegan pasta recipe. The assertive flavors of broccoli rabe and Italian seasoning are paired with sturdy green peas in this satisfying pasta dish.
1/2 lb low-carb pasta (rotini or penne)
2 cups broccoli florets
1 cup green pepper cut lengthwise
1 cup frozen green peas
1 tablespoon Italian seasioning 
1 tablespoon extra-virgin olive oil 
1 clove garlic, minced 
Large pinch of kosher salt, or more to taste
Small pinch of fresh ground black pepper, to taste
2 tablespoon kraft raspberry vinaigrette or dressing of your choice


1. Cook the pasta according to the package directions; drain, rinse under cool water, drain again, and place in a large mixing bowl.Dont forget to add salt while cooking pasta
2. Heat the saute pan with olive oil. Add minced garlic, brocolli florets, peppers, green peas. Saute for 2 mins not more than that. While Sauting add Italian seasoning and pinch of salt and pepper
3. Mix in veggies to the pasta bowl and toss to coat everything with the dressing, and serve cold.