Tomato and Mozzarella Sandwich

Susan Pachikara (COPYRIGHT 2011)

This time of year, tomatoes can be found ripening all over the community garden. The squirrels, birds and other critters vie for their fair share. So it's important to act fast if you want to eat any of vine-ripened fruit. I planted three heirloom tomato plants the year I got my plot. I hoped to freeze enough to last me over the winter, but ended up with half a dozen or so. The rest were poked by birds or plucked by squirrels who left a trail of the half eaten fruit into bushes. One morning, I saw a squirrel grasping a grape tomato pole to pole and feasting on it like a cob of corn. It was a humbling experience to have worked so hard for such a small harvest. But it was also a testament to the fine taste of the animals in the garden who find no reason to pass up the full-flavor of summer tomatoes. I resolved to raise a larger crop the next year.

Susan Pachikara (COPYRIGHT 2011)

I rely on tomatoes for many dishes, including South Indian staples that require sauteing an onion, some ginger and garlic and tossing in a cup or so. In the summer, I love to eat tomatoes raw so I often use them in salads or sandwiches. Last week, I got a lovely log of mozzarella cheese and decided to throw together an Italian-style sandwich.

Susan Pachikara (COPYRIGHT 2011)

I sprinkled a few slices of the cheese with salt, black pepper, garlic powder and a dash of fine French olive oil. After it had marinated for about 30 minutes, I placed the cheese on a whole wheat roll and layered it with a few leaves of fresh basil and oregano which added dimension.

Try to find fresh oregano if you've never had it. It has a subtle yet refined taste and provides more anti-oxidants that any other herb. Also, if all you have is mature basil consider blanching it as suggested by Saveur to temper the strong taste of licorice. Next year, I plan to plant my basil later in the spring so I can feast on tomatoes and younger basil.

Susan Pachikara (COPYRIGHT 2011)

Finally, I chopped up a handful of cherry tomatoes and layered them on top. I ended up with a sandwich so full-flavored that I couldn't resist eating half of it standing next to the cutting board.

Susan Pachikara (COPYRIGHT 2011)

Easy Spinach Pasta

I am someone who is lazy when it is coming to cook only for myself. Most of the time when I am alone, I go for ready to eat foods like breads and 2 minutes Maggi noodles. Yesterday it was the case where I didn't have breads though. I am bored with Maggi too.

Hmm. I have to cook to rescue myself. After a quick look into the kitchen cupboard and refrigerator, I have decided to cook this easy spinach pasta and yes, absolutely with Indian relish.



Basic Information:
Preparation Time: <15 minutes
Cooking Time: 30 minutes
Serves: 2


Ingredients:



For Pasta:



Penne pasta - 1.5 cups

Water - 3 cups

Salt - to taste

Olive Oil - 2 teaspoon



For Spinach:



Spinach - 1.5 cups, chopped and tightly packed

Onion - 1/4 cup, chopped

Tomato - 1/4 cup, chopped

Garlic - 1 big clove, chopped

Green chillies - 2 nos

Salt - to taste



Method:



1) Boil/Cook pasta by adding water, salt and olive oil. Once cooked, wash in cold water for 2 times and keep it aside. Cooked pasta should be firm and should not break.

2) Microwave the ingredients given for spinach for 3 minutes. Cool and grind once it is done. You can also choose your desired way to do this. Remember, you already added salt to pasta and make sure to add correct quantity to spinach.

3) Take a wok and heat a teaspoon of oil. Pour the ground spinach and stir till it cooked.

4) Add pasta and mix gently to make spinach to coat the pasta. Cook for 2 minutes.

5) Spinach Pasta is ready to serve.

I am linking this recipe to Ramya's Fusion Food - Pasta Event and Any One Can Cook - Series 29.

Carrot Basil Bruschetta | Italian Appetizers

Bruschetta (pronounced Brooskethaa) is an appetizer from central Italy. It is typically bread roasted with olive oil topped with vegetables, meat and/or cheese. The most common topping being fresh tomatoes, basil and mozzarella cheese. Here is my version with grated carrots, fresh basil and lemon juice. It is so easy to put together and can be done is minutes. The option of toppings are