Spaghetti alla Puttanesca

Posted on February 13, 2013 by HolisticMel

This classic southern Italian dish is made with ‘sugo alla puttanesca’ which is sauce traditionally made from diced tomatoes, anchovies, olives, garlic, chili peppers, and capers. However, there are different variations of this sauce as the recipe bellow omits the capers and uses green olives as a substitute. The sauce has a bit of heat, as well as it’s salty from the olives and anchovies, tangy from the lemon juice, and deliciously flavoured from the garlic. It’s a perfect recipe for spicing up a normal tomato sauce.

This sauce has an interesting story surrounding it, which actually makes it a comical Valentines day meal… It has been said that prostitutes in Naples would make this delicious sauce to lure in prospective clients, which is where the name ‘puttanesca’ is derived from. Despite the story behind this sauce, it’s perfect for any occasion.

This pasta dish is by far one of my favourites, because it’s just so incredibly flavourful, and it was my brother who first introduced me to this dish. My brother has become quite the little chef these days, as I frequently find him in the kitchen trying out new recipes. He has been dying to try this sauce, and boy am I glad that he did. The different tastes of the ingredients are balanced perfectly to bring out great taste. It’s a spicy, cheap and easy sauce that is a definite pleaser.

Spaghetti alla Puttanesca

Ingredients:

28 oz can diced tomatoes (preferably skinless)
1 pound spaghetti (can use spaghetti of choice)
2 teaspoons crushed red pepper flakes
Juice from half a lemon
2 teaspoons parsley
1/4 cup white wine
5 cloves of garlic, coarsely chopped.
1 cup sliced black and green olives
2 teaspoons anchovy paste (I used a tomato based paste called Umami paste)
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper (optional)

Directions:

Heat oil in a pan on medium heat and fry garlic for 1 minute. Add tomatoes and cook for 4 minutes. Now add white wine, olives, crushed red pepper flakes, cayenne pepper and anchovy paste. Add salt and pepper to taste. Stir well. Cook sauce for 8-10 minutes. Once cooked, stir in parsley and lemon juice. Toss together with cooked spaghetti. Garnish with extra parsley, and serve.

Orange Infused Salad with Beets and Goat Cheese

Posted on November 30, 2012 by HolisticMel

Beets are very healthy for you, however some people, like myself are not a fan of their taste. In order to fully enjoy beets, I love to pair them with different flavours. While enjoying this salad, I discovered a perfect match… beets and goat cheese tastes so good together! The goat cheese really corresponds well with the beets, as the salty taste and creamy texture suits the firm, sweet beets. The orange pieces add a nice sweetness and the walnuts add the perfect crunch. Finally, the vinaigrette really complements the orange pieces and brings together the salad perfectly. Overall, this salad is fresh and bursts with tastiness. Hope you enjoy it!

Ingredients:

2 cups mixed greens
1/2 cup steamed beets
Goat cheese
Handful of walnuts
1 orange
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh parsley, finely chopped
1 teaspoon green onion, finely chopped
1 tablespoon apple cider vinegar
1.5 tablespoon extra-virgin olive oil
1 teaspoon honey
Salt and pepper

Directions:

Once the beets are peeled and steamed, cool and chop. Place in a bowl with mixed greens. Add walnuts and goat cheese. Cut the orange and add small pieces of orange to the bowl. Reserve half of the orange for the vinaigrette.

Orange Vinaigrette Directions:

Juice half an orange and add to a small bowl. Add apple cider vinegar, extra-virgin olive oil, honey, parsley, rosemary, and green onion. Salt and pepper to taste. Mix well and pour over the salad.

Carrot and Ginger Risotto

Posted on November 25, 2012 by HolisticMel

This risotto is a lighter and more aromatic version of the classic Italian style risotto that uses Parmigano cheese, lots of butter and sometimes cream. Carrot and ginger are really a harmonious combination, and when used to make risotto, the two ingredients create a heavenly fusion that is incredibly tasty.

This dish is very fragrant and excellently flavoured with the right spices. The fresh ginger definitely brings the risotto together and adds some spiciness to the dish, as the cloves and coriander help to perfectly flavour it.

Ingredients:

1 1/4 cup Arborio rice
1 large carrot, peeled
1.5 inch piece of ginger root, peeled
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 cup of white wine
3 cups vegetable or chicken broth
1 teaspoon ground coriander
1 Bay leaf
2 cloves
1 tablespoon extra-virgin olive oil
1/3 cup butter
Salt and pepper to taste
1-2 leaves of radicchio

Directions:

Wash and peel the ginger and carrot. Mince in a food processor or the Magic Bullet. Chop garlic and onion separately.

Heat butter and oil in a large pan on medium heat. Cook onions for 5 minutes. Then add garlic, carrot, ginger and coriander. Cook for another 5 minutes, stirring well. The onions should become translucent.

Add rice, wine, a ladle of broth (reserve the rest for later), cloves, bay leaf, salt and pepper. Cook for 25- 30 minutes, stirring frequently. Add an additional ladle of broth each time the liquid becomes absorbed. Repeat until done. The risotto should be al dente and creamy. When the risotto is done, remove from heat and stir in finely chopped radicchio.

Serve right away, and garnish with extra radicchio.

The risotto can be enjoyed as a meal, or as a side. It also pairs perfectly with fish or chicken.

Risotto can be a bit tricky to make, however if you pay attention to when the liquid gets absorbed, you shouldn’t have a problem. It’s always good to have extra broth on hand, incase you find yourself running out.

For the Asparagus, just wash and trim the stocky end off. Coat with extra-virgin olive oil and a pinch of sea salt. I grilled them on the George Forman grill for 6 minutes.

Chicken with Yogurt-Mint Dressing and Mango Salsa

Posted on April 29, 2012 by HolisticMel

In order to enjoy your meal to the fullest, you need flavour, actually an abundance of flavour. I simply cannot fully enjoy eating plain grilled chicken, as I see it as bland and boring. Chicken is a great alternative to beef or pork, as it is very lean, making it a healthier choice.

Whenever I cook or grill chicken, I usually come up with a special sauce to accompany it, along with some veggies to make it more of a complete and fulfilling meal. It’s best to always try to incorporate healthy ingredients that make up the sides and sauces. I find yogurt to be a very healthy and tasty base for a sauce, as it’s low in fat and has many health benefits, such as it’s probiotic content.

Chicken with Yogurt-Mint Dressing and Mango Salsa

Yogurt-Mint Dressing:

1/2 cup plain yogurt, a handful of freshly chopped mint, 1 teaspoon chopped onion, 1/2 teaspoon black pepper, 1 tablespoon extra-virgin olive oil, 1 tablespoon lime juice, pinch of salt. Mix together.

Mango salsa:

2 tablespoons each of chopped mango, cucumbers, peppers, fresh mint, and fresh basil. 1 teaspoon onion, 1 teaspoon lime juice and pinch of salt. Mix together.

Season and grill chicken breasts and voila:

Leftover chicken is great in pitas, wraps and stir-fries.

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