Baked Penne with Roast Vegetables

(For 3 or 4)

Ingredients:

- 1 zucchini, chopped into cubes
– 1/2 green pepper, sliced into thin strips
– 1 cup of sliced mushroom
– 1/2 of a one leek, chopped
– 2 garlic cloves, sliced thinly
– Salt and pepper
– Dried Italian herbs, whatever is available

- 250 grams of penne pasta, cooked according to instructions
– 2 tomatoes, cut into small cubes
– 1 fresh rosemary sprig
– Grated mozzarella cheese

Method:

Figure 1

- Mix the vegetables with a little olive oil and salt and pepper. Spread them on a baking sheet (figure 1) on a cookie tray and cook for 10 minutes in the oven (400F).

Figure 2

- Mix the tomatoes and the sprig of rosemary in a bowl. Set aside. (Figure 2)

Figure 3

Figure 3

- After the vegetables are roasted, mix them well with the pasta and tomato mix and then spread the final mix in a Pyrex tray (Figure 3). Put the grated cheese over but don’t put too much.

- Let cook for 10 minutes in the oven until the cheese has melted.

Figure 4: Baked Penne with Roast Vegetables

A very aromatic and light pasta dish (Figure 4). Vegetarian too! We had it for lunch today alongside a salad of mixed lettuce.

Egg-fried Rice

Now this is a delicious and easy recipe too! Excuse the spoon in the middle of the plate! I also made this a while ago.

Egg-fried Rice

EGG-FRIED RICE

Ingredients (for two):

- 1 cup of steamed basmati rice
– 1/2 cup of frozen peas (boil them in water for 3 minutes to cook)
– 3 eggs
– 2 garlic cloves, chopped finely
– 1 small onion, chopped finely
– 3 Tbsp of canola oil
– 4 Tbsp soy sauce

Method:

- Fry the garlic and onion with the oil. When the onion turns translucent, add the eggs and cook well. Then, add the peas and rice and stir well. Finally, add the soy sauce and give it a good stir. Make sure the soy sauce blends well with the rice. The color of the rice should turn brown. You might need to add a little more soy sauce. Stir over medium heat for a few minutes.

You can serve it beside sweet and sour chicken or just enjoy it on its own.

Gratin de Koussa

Sorry readers, to me koussa is koussa and not squash or courgette or zucchini. Maybe the closest term would be marrow, but I still prefer koussa. Here’s a delicious recipe that I made for dinner with a side lettuce-only salad.

Gratin de Koussa

GRATIN DE KOUSSA (for 2)

Ingredients:

- 4 koussa, chopped into small cubes
– 1 small onion, chopped finely
– 1 garlic clove, chopped finely
– A small knob of butter
– 1 Tbsp olive oil
– 3 eggs
– 100ml cream
– 100ml milk
– Salt and pepper
– 100g of mozzarella or Gruyère cheese

Method:

Preheat the oven to 220C. Fry the koussa, onion and garlic in the olive oil and butter. In a separate bowl, mix well the milk, cream, 3 eggs, half the cheese, salt and pepper. When the koussa, onion and garlic are golden in color, add them to the milk and cream mixture. Stir gently. Pour the mixture in a 20cmx15cm Pyrex baking tray, sprinkle the remaining cheese on top and bake for 25 minutes.

It is a really delicious meal, might be a little heavy but you can make it lighter. To do so, skip the butter, use fat-free cream and cheese.

Easy and very rich in taste.

Blueberry Banana Milkshake

Not the perfect photography, but this milkshake is a great dinner replacement. The blueberries are fierce antioxidants, the banana is rich in potassium and … milk is milk!

Blueberry Banana Milkshake

BLUEBERRY BANANA MILKSHAKE (makes 2 small glasses)

Ingredients:
– 250ml semi-skimmed milk
– 2 Tbsp frozen blueberries
– 1/2 a banana, sliced
– 2 tsp brown sugar
-5 ice cubes

Method:

Put everything in a  blender, blend well until smooth and creamy. Enjoy cold. You may want to add more sugar. I personally don’t like sweet drinks, so 2 tsp were enough for me.

Green Tuna Salad

Again, we wanted something light and refreshing yet nutritious. I went through the natural and healthy ingredients in my fridge and this is what the result looked like:

Green Tuna Salad

GREEN TUNA SALAD (FOR 2)

Ingredients:
– A mix of various kinds lettuce
– 1 can of tuna, drained
– 2 Tbsp on sliced green olives
– Salt & pepper to taste
– A sprinkle of roasted garlic
– A sprinkle of oregano
– A sprinkle of sesame seeds
– The juice of half a lemon
– Extra virgin olive oil

Method:
– Put everything together in a bowl.
– For the dressing: mix the lemon juice with the olive oil.  Mix well with the ingredients in the bowl.

Now you’re wondering, why the sesame seeds? Sesame seeds are very nutritious; they are high in iron, magnesium and calcium and contain vitamin B1 and vitamin E. Sprinkle them over your salads. They add crunchiness and do not really affect the taste.