Manicotti and Shell Pasta

Ingredients:
-2 bag of spinach
-1 box manicotti tubes
-1 box Jumbo pasta shells
-1 large onion
-1 box ricotta, or mascarponi
-salt to taste
-black pepper
-water to boil pasta

-4 tbs. olive oil

- Cheese

*** desi twist...
-green chili peppers

Directions:
1) Boil 7-8 tubes of mannicotti, and 7-8 jumbo shells as directed by the box. Add 2 tbs. oil, and a dash of sea salt.
2) Fry the diced onions until they are golden brown.
3) Wash spinach and fry with the onions.
4) Add the salt, black pepper ( add green peppers if you want the extra kick)
5) Once the spinach is wilted..add half tub of ricotta cheese.
6) Fill each tube/Shell with mixture.
7)Bake in 350 degree oven
8) Garnish with Shredded cheese.
9) Serve alone or with mixed vegetables.

Potato Eggplant with Rice

Ingredients for rice recipe:

1 cup basmati rice
2 cups water
2 tbs. Olive oil
a pinch of salt
1/2 cup of peas

Directions:

1) Wash rice under cold water , and soak for 30 mins. ( * note the longer you let the rice soak the less they stick together)
2) Boil 2 cups of water and add olive oil, and salt.
3) Once the water starts to boil add the frozen peas.
4)After 2 mins. add drained rice to the boiling water.
5) Cook on med. heat until water is almost evaporated.
6) Cover and let it simmer for 7 mins.
7) DO NOT USE A SPOON TO MOVE THE RICE, once the rice is tender turn the stove off and let the rice rest for 5 mins. and then gently fluff the sides with a fork.

***for diabetic friendly rice

substitute the 2 cups of water with 5 cups of water, and once the rice is tender, drain the water and then cover and let it simmer on low until fully cooked. The goal is to drain the starch water out of the rice.



Potato Eggplant:
Ingredients:

2 med. sized eggplant
3 potatoes
1 onion
2 tomatoes
salt to taste
1/2 lemon
1 tbs. red chili powder
1 tsp. cumin powder
1 tsp. pomegranate powder ( anardana)
1/2 tsp garam masala
1/4 tsp. of turmeric

Direction:

1) Cut the eggplant in half and then length wise. Cut again into wedges.
2) Cut potato half and length wise. Cut once more into cubes.
3) Dice the onion, and fry over med. heat until golden brown.
4) Add diced tomato, after 3 min. add the spices.
5) Add the cubed potatoes with 1/4 cup water .
6) 5 min. later add the eggplant.
7) Cook on med-low heat for 20 min.
8) Once the potatoes and eggplant are soft. ( you can test this by using a fork to test the potato and eggplant...if they break gently they are cooked)
9) serve with rice and sauteed red cabbage with avocado.

Vegetarian Ravioli with Salmon

Ravioli:

1 Packet of pre-made Ricotta cheese with spinach

1 jar of Pasta sauce (Organic)

1/2 can crushed tomatoes

1 medium onion diced

1 tsp. Garlic

1tsp. Ginger

1/2 tsp. Salt ( or to your liking)

-water for boiling the ravioli

- shredded cheese

3 tbls. olive oil

*** For the desiness....

1 tsp red chili powder

1 tsp ground cumin

a pinch of turmeric


Directions:

1) Follow the instruction for boiling your pre-made ravioli, add a few drops of olive oil and salt so the ravioli's do not stick together.

2) In a separate pan, fry the diced onions in olive oil until light brown. Add, garlic and ginger but make sure not to burn them because it will turn bitter.

3) Add the remaining ingredients and simmer for 10 mins.

4) Mix Ravioli and tomato sauce and serve hot.

**** you can decorate the ravioli once in a dish with basil, mint, and parsley all Finlay chopped.


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Salmon

-Farm Raised Salmon Fillets 3-5 pieces
- Tomato sauce ( ORganic)
-1 lemon (juiced)
-a dash of salt ( or more if you prefer)
-1 can of cream of mushroom
***Desiness...

- 1 tsp Red chili powder
-1/2 tsp Ajwain
-a pinch of turmric
-1 tsp cumin powder


Direction:

1) Wash your hands before and after touching meat/fish.
2) In a large bowl mix the masla's (spice etc.) with the tomato sauce and lemon juice.
3) Add the Salmon fillet and rub mixture on the fillet. Cover for 1 hour to overnight.
4) Pre-heat oven to 350
5) On a foiled backing sheet place the fillets
6) Cook for 20-30 mins. ( Or less if you prefer the fish a little softer)
7) Meanwhile, warm the can of mushroom sauce on low heat.
8) Once the fish is done. ( to your preference) place fillets in a dish
9) Spoon mushroom sauce mixture over the fillets.
***garnish with cilantro

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EAsy Breezy Cabbage:

-small red cabbage head
-1/2 onion diced
- a pinch of salt

Directions:

1) Shredded half the cabbage.
2) Fry the diced onions
3) add cabbage, and salt and let it simmer.
4) Serve is a warm salad.

ENJOY!! and let me know if you used your own twist on this and how it worked out and pass it along....