Talin’s Mouth-watering 2 Layer Penne Lasagna

I know you are probably thinking Penne Lasagna? I’ve made that possible. Who says that you always need to put Lasagna dough sheets to make Lasagna? Not to me. As long as you have Pasta Noodles of any kind that is large to mid size. I am not saying the Acini De Peppe, Orzo, and small noodles you use for soup and all that. I am saying Penne, Spaghetti, even Rotini. I have tried, tested and tasted. It is delicious! Well, let’s get started.

Depending on the number of people that you are serving in your family or your friends. It is in your preference.
This is for a family or friends of 4 or 5.

You will need:

– 900g of Penne Rigate Package (depends on your pan size as well and number of people)
– **Onions or Garlic are Optional. (It is your choice)**
– Oregano
– Basil
– Tomato Paste
– Tomato’s
– Mozzarella Cheese
– Parmesan Cheese
– Cottage Cheese
– Extra Lean Ground Beef
– Sea Salt – (Never use table salt) **To your added preference**
– Grinded Black cracked Pepper
– All Spice

To begin:

1) Mash the extra Lean Ground beef into small pieces, cook it well done in a pan. That is where you will add just the Tomato Paste and Sea Salt. add about 4tblsp full of tomato paste and 1 and a half tsp of sea salt. (Add water, but not too much) You do not want your Lasagna to be Soggy. Add just enough to mix the tomato paste with them together.

2) In a separate small mixing bowl add 1 tbsp Oregano, as well as Basil, and all spice – Mix them together

3) Wash and Slice 4 fresh tomato’s – use Tomato on a Vine or Roma Tomatoes. put them aside.

4) In a mixing bowl add the grated Mozzarella Cheese and Cottage cheese. Mix it together.

To make the Penne:

1) Make sure you put a little more than half a large pot of water

2) Boil the water and put Sea Salt and as soon as it boils, add the Penne. (Never put any kind of noodles in a non-boiled water, it will stick to the bottom of the pot and stick to the other noodles)

3) Immediately stir the Penne so that all the noodles will become tender evenly and keep mixing ever 2-3 minutes. Let it boil on medium heat for about 10 minutes. If it needs more time, then go to about 11-12 minutes. MAX. (Do not overcook and make it mushy. Take it out while it’s al dente)

4) Drain and set aside to make 2 equal parts of the Penne Rigate, but first Mix the ground beef/tomato paste mix with the penne before Parting them. Add the Oregano, Basil and All spice mix with them as well.
In a Medium to Large Pyrex Pan:

1) Add cooking oil spray to the whole pan.

2) Add the first layer of the Penne and even it out.

3) Add the cheese mix – then Put Parmesan Cheese

4) Add the layer of the Tomato’s

– **for the Last layer – Repeat Steps 2-4 but add #4 first, then #3– Add the Parmesan Cheese last.

—————————–

Oven Settings:

– Bring the Oven to Convection – to 375 degrees before you put the Lasagna in.

– Let it cook for 30 Minutes

and there you have it.
Penne Lasagna. Bon Appetit! Enjoy!

Not a Big Fan of Microwaves and the Recipes with it.

In my life, one of the many joys I have is cooking with pots, pans, wok’s, Pyrex and all those cookware products, and making things from scratch on a stove top or putting it right into the oven or toaster oven. I prepare food in healthy and great ways to ensure that my loved ones get the proper nutrition and everything. One thing that I am not a big fan of is Microwave recipes and things to heat up in there. I seldom heat up a hot beverage or something along the lines of that during the winter months, but other than that, I resort to other cooking methods as stated above.

I used to buy microwave popcorn a lot many years ago, but then I heard the harmful chemicals and ingredients used in the bag and the popcorn itself got my stomach churning and thinking, Oh my goodness I used to eat that and all those chemicals went into my body? After that, I refrained from purchasing them, and I invested into a popcorn making machine and now I make popping corn from scratch.

I know some people have no choice in using it because they either have to heat up food that you take to at your work’s cafeteria/lunch room, or when there is a child or children in you’re household to heat up their food instantly and feeding them, or when you have guests over or whatever the case maybe. It is okay, no problem.

The ample amounts of stories and articles I have read about microwaves make me think twice even three times when it comes time to use it. I have heard the radiation that gets onto the food or the unhealthy rays that come from it and then to consume it. I can really do without that appliance. Nothing beats a real home-cooked meal without having to use recipes of microwave use.

Do you use microwaves?
Or would you rather use natural pot/pan cooking and heating methods?
What do you feel about them?

Talin’s Ultimate Couscous Salad Recipe

I would like to introduce to you a very healthy, flavorful, Couscous Salad recipe, which is full of essential nutrients, which will get your taste buds active and will want the whole salad bowl to yourself. Yes, it is that good! Couscous is one of my favorite things to add to vegetables, and add so much flavor with it. Excellent choice to serve at dinner parties, or regular dinners, for lunch, for dinner, anytime. Here is The Ultimate Couscous Salad Recipe.

Couscous Salad Recipe
Serves: 4 or more. depending on how much quantity you would like to prepare. play around with the amount of ingredients to your desire.

Ingredients…
• 1 1/2 to 2 cups pearl couscous
• 1/4 cup olive oil
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 full cucumber, diced (about 1 cup)
• 1 large tomato, diced…. preferably tomato on a vine…
• 1/2 cup coarsely chopped fresh herbs (any combination of fresh parsley, cilantro, arugula, basil, dill or mint)
• 1/3 cup raisins or more to your tasting
• 1/4 cup chopped walnuts, toasted or not. you can just add them in.
• Freshly ground black pepper and salt

To Prepare follow these instructions…
1. In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain with a strainer — preferably thin holed strainer so the couscous will not fall through.

2. While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Add cooked and drained couscous to a large bowl, and then, pour dressing over warm couscous, mix well. Let it cool completely

4. After cooled completely, Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.

5. Enjoy it when its cold – cover then refrigerate, about 1 hour. Better to eat cool…

Bon Apetit!

Talin’s — Favourite Sweet Tahini Bread Swirls

Many Years ago, I was at my Armenian Community Center and there was a Bazaar like a flea market type of event, and a couple of days before I went and assisted the Armenian Women’s Guild Group to make Sweet Tahini Bread Swirls to sell, So I learned how to make it from the Armenian Ladies and perfected it. So, I decided to write down the recipe to make it at home. I was so glad I did. It is incredibly tasty, and I enjoy making this. Although I have not made it in over a year, but I was thinking about it today, so I want to make it again this week, and Sweet Tahini Swirls are good anytime, any day. You can serve this with Coffee, Tea, Armenian Coffee, or at anytime. You can have it for Breakfast, or for a snack, whenever your heart desires. Well, Here is the recipe for this delicious dessert.

This is counted as 4 Bread Swirls of 16 Cm’s, but you can play around with the amounts according to how many you are making.

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Made some modifications, but full credit goes to the site above

Dough:

• 1 tsp dry yeast
• 120 ml lukewarm water
• 200 gr all purpose flour
• 2 tsp sugar
• 1 tbsp olive oil

Filling:

• 4 small tbsp tahini
• 4 tbsp sugar
• 4x tsp olive oil
• 4x tsp cinnamon

Use Flour on countertop or big cutting board to work with the dough and filling.

Make the dough

Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchiness of the dough is more important than the amount of air in it.

Follow the Following Steps.

When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of “pizza thickness” – about 2 or 3 mm (1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. You’re now ready to roll.

Pre-heat the oven to 190° C. If you use a baking stone, put it in the middle rack.

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut squares of baking parchment of about 17 x 17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 50 cm (4). Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5). Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.

Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Have some apple tea to go with that. Their taste is not overly sweet; and I love the combination of crunchiness with that slightly caramelized sesame filling. Roll over Swedish cinnamon buns, these tahini swirls are awesome!

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Pasta Lovers Unite – Loving All Kinds

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older when I was 14 years old, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettuccine Alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can eat this everyday. 

Too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor. There are some people who go overboard and go to extremes when dieting, I believe that nobody should diet. All it is, is to watch your portion control and who cares if you have a little more, but pastas have durum semolina, and all kinds of nutrition packed into it.  God bless this food. Spaghetti, Penne Rigate, Tagliatelle, Cannelloni. I have come up with so many recipes, and different styles of how to create and make that perfect sauce, and that perfect blend of tastes. Some can be done with Veggies, an array of meats, Seafood pastas, cheese pastas, pasta salads, Olive oils, vinaigrette,  I would love to get the accessories to make pasta from scratch for my Kitchen Aid stand mixer, but its so expensive to buy, So for the time being I want to try and do different pastas on my own and get the dough recipes and then cut the dough into Tagliatelle Nests, and get them all pretty. There are also small shells, linguine, and so many several types.

In the world, mostly Italy and few other places, pasta, spaghetti is very well know around the world, and different people make it different ways. what are some of your favourite pasta dishes? What do you work with? I would love to venture off to Italy and go on a Food Trip tour and taste and get the feel of how important Pasta is to those regions and to the cultures. I would love to go on a culinary adventure and get more personal with top chefs, Pasta Experts and so much more. The possibilities are endless and its such a beautiful thing.

  P-A-S-T-A …. yum yum yum. Bon Apetit…..

Talin’s Seasoned Potatoes With Veggies & Chicken Breast

Today, I am going to be introducing you to My recipe of Seasoned Potatoes with Veggies and Chicken Breast Meal. I have been cooking this for a long time since I can remember, and I love to cook this healthy and great meal. The Potatoes I use for this dish are small to medium White Potatoes. This will make about 4 servings. Here is the recipe.

Ingredients:

8 White Potatoes – Medium and Small or both assorted. – (Make sure you buy the ones without the sandy feeling. Buy the clean White Potatoes where you can just wash them. ) Do not peel off the skin of the Potatoes. — Make sure they are diced and a good size. Depends on your preference..

2 Green Peppers —- washed and chopped . – Make sure there are no seeds from the Green Peppers.

2 Carrots —- Skin Peeled, then washed, then chopped and keep chopping and making sure they are circles.

2 Red Onions —- Chopped in Stir Fry size — Not too big and not too small.

1 Red Pepper —- Chopped and again make sure no seeds from inside.

2 Tsp — of Seasoning Salt

2 – Tsp — of Mushroom or Vegetable Bouillon Mix

2 – tsp of Rosemary or Sage.

4 Boneless Skinless Chicken Breasts. Washed

2 tbsp of Chicken Seasoning

1 tsp of Basil

1 tbsp of All purpose seasoning

—————————————————————————-

To Prepare the Chicken Breast:

In a Oven Pan Spray some Cooking spray, and add about 3 cups of Water.

Then Season your Washed Chicken Breast with the Chicken Seasoning, Basil and All Purpose Seasoning and then immerse them into the water. Preheat the oven to 350 Degrees Celsius Convection cooking mode – Then put the Chicken Breasts in the middle of the oven and let them cook – which should take about 1 hour and 5-10 minutes to cook — It will come out tender and beautifully done. Remember Chicken must be cooked well done and thoroughly to prevent food borne illnesses.

To Prepare the Vegetables and Potatoes While the Chicken is being Cooked: I say to start cooking the Veggies about more than half way through when the Chicken is Cooking

in a Wok or Non Stick deep Wok, Add 3 tbsps of Olive Oil — Before the Wok gets hot, put the Washed and Diced potatoes, Let them cook for about 10 minutes on Medium High in between, but make sure they are not too mushy. Add the Carrots, Green and Red peppers, then add just 2 tbsp of water, after that Add the red onions, then add the bouillon mix, seasoning salt, and the rosemary or Sage, and let it cook for about 10-12 minutes on medium heat.

Then afterwards you take out the Chicken Breast that is done and then Plate the Potato and Veggie mix together and there you have it. A Meal for 4  – Health Wise. This is an easy and great meal to serve during the week or weekend, however you prefer. Remember you can always add and subtract the ingredients, you can even put more vegetables like Broccoli, Cauliflower into the mix as well. Depends on your preference. Bon Apetit!

Talin’s Special Pomegranate Vegetable Salad

Pomegranates are one of my favourite fruits to eat and pomegranates can be used in so many ways as juices, a snack, salads and so much more. Pomegranates Originated from Armenia. Even though the Apricot is Armenia’s National fruit, but Pomegranates are equivalent to that. Pomegranates have so much nutrients and health benefits. You can get them at your local grocery store or specialty grocery stores. They are lovely fruits and I like them a lot. Well, here is how you make Talin’s Pomegranate Vegetable Salad.

You will need:

– 1 Red Onion – Chopped into Salad Size…

– 1 or 2 Romaine Lettuce – the full thing —- depends on how many people will be having salad.. Wash the romaine lettuce

– 2-3 Pomegranates — take the red seeds out — first before doing so, wash the pomegranate from the outside….

– Washed 1 Green Pepper — chop into salad size pieces.

– Half of a Cucumber or a whole one — Washed and chopped  into salad size pieces.

– 1 or 2 tomato’s on a vine — washed and chopped into salad sized pieces.

– 2 or 3 Celery Sticks WASHED. Chopped into elbow macaroni like pieces but slightly bigger…..

– 2 Lemons washed skin — Squeezed  ————— Mix this with the 2 ingredients below:

– 2 tablespoons of Olive Oil

– 2-3 sprinkles of SEA SALT

—- Optional — You can put Feta Cheese, A little Cracked black pepper, Black Olives…

*****Remember to wash all your ingredients very well and discard the ends.******

To Prepare:

Just incorporate all the salad ingredients into a big salad bowl, then add the pomegranate seeds on top then the Lemon Olive Oil juice, then toss and mix the salad very well until all the ingredients incorporate with each other and there you have it. A HEALTHY SALAD.

Enjoy!!!!

Talin’s Vegetable Whole Wheat Spaghetti

They say that you shouldn’t eat pasta that much and that it is bad for you, but really it isn’t. Pasta is very nutritious for you and we always hear that pasta makes us super fat, well, its not always the case. I myself love pasta and I can eat it day in and day out. I try to make one or two pasta dinners a week whatever it is such as Penne Rigate, Orzo, Tagliatelle, Bucatini, Rigatoni, Regular Spaghetti. Now there is this Barilla Commercial that shows in Ontario of this lady cooking pasta and she is not satisfied with her brand of Pasta, so this good looking guy who is her neighbor sees her cooking and knocks on her door to give her Barilla Pasta and he doesn’t stay at the door and then the guy sees her enjoy her guests and he looks on and smiles and she smiles. Its so awesome. How come it never happens to me? I should get Barilla lets see if that will do anything for me. Well, enough of that, here is my Vegatable Whole Wheat Spaghetti.

Ingredients Required

Whole Wheat Spaghetti 375 G or 450 G — It can serve about 3 to 4 people.

Oregano/Basil/Salt/

4 Garlic Cloves

3-4 table spoons of Tomato Paste – Make sure you fill up well.

2 Red Onions Diced, Green Peppers Diced, Portobello or Regular Mushrooms, Red Peppers Diced — You choose the amount you like of each ingredient.

To Start

With 2 tablespoons of Olive Oil in a non-stick pan or deep wok, cook the Red Onions, then after it has cooked slightly put the Oregano, Basil, and 1 or 2 teaspoons of salt, then put in the 4 cloves of garlic mashed, then you get the tomato paste and mix it around and put some water but make sure not a lot of water. after that cooks together put in your vegatables. Let it cook for about 10 minutes. As that is cooking

put about 4-5 cups or more of Water in a separate pasta cooker —let the pasta water boil with the Salt and Olive Oil. — It is important to let the water BOIL First before putting in the Whole Wheat Spaghetti.

Now when the water has boiled, put in the  Whole Wheat spaghetti. Becareful while doing so.  Let it cook for a good 10 to 11 minutes on medium high.

To finish

After Mix the Sauce you cooked with the Spaghetti and Serve instantly.

BON APETIT!

Talin’s Avocado Dip

Talin’s Avocado Dip.

– 2 or 3 Avocado’s mashed up with little chunks of avocado left.
– Half teaspoon of sea Salt
– Half teaspoon of black or cracked pepper (Optional)
– 3 or 4 tablespoons of Creamy coleslaw dressing
– 1 teaspoon of lemon

You can also put Lime too instead of the Lemon. depends on your taste.

Optional black pepper or cracked pepper. Some cannot have that in their meals.

Depending and According to how many people you have, make the quantity of ingredients to put in the dip, Play around with it and test it for your liking. Great for parties, gatherings, dinner gatherings, during Game time, at the cottage, at home, with friends, family, co-workers, you can even take it to a potluck.

You can serve it with celery, carrots, broccoli, cauliflower, green peppers, red peppers, orange peppers, grape or cherry tomatoes, pita chips, chips, Doritos, crackers, nacho chips, you can make it as a spread in a tomato sandwich, . Bon apetit!

Talin’s Cauliflower Pilaf Rice Medley With Ground Beef

Hello, as you may or may not know, I love the kitchen and cooking and baking and here is the recipe for today.

What you need:

Half a cauliflower — Cauliflower must be washed, then cut up into bite sized pieces.

3 Cups of Parboiled Rice — Washed well of about 3-4 times —

3 tablespoons of Margarine Butter

1 Extra Lean or Lean Ground beef — about 1 cup full or 2 cups full

1 and a half teaspoon of Nutmeg

1 teaspoon of All Spice.

2 teaspoons of salt

A handful or two of each of —- Pine Nuts, Slivered Almonds, Walnuts in pieces. Not too small though, —-

3 Teaspoons of Olive Oil

————-

How to Prepare:

Take a large pot

First you cook the ground beef well done with the Margarine butter, then you add in the Nutmeg, Allspice, Salt after it is cooked thoroughly –

as the meat is cooking in a separate pan with the olive oil, you incorporate the pine nuts, slivered almonds and walnuts and get them to a golden brown. Do not let it burn. take it off the burner… KEEP THIS UNTIL THE END

then you go back to the meat, as you cook that take the washed cauliflower and distribute it evenly and do not mix with the meat….

then you put the washed rice over the cauliflower and spread it evenly — AGAIN DO NOT MIX

then you add the Finishing touch of the pine nuts, slivered almonds and walnuts —- AGAIN DO NOT MIX.

Then you take 6 and a half to 7 cups of water – put into the pot and let it come to a boil,

after it comes to a boil, put the pot cover and leave it slightly open about an inch or half an inch and put the stove onto medium and leave it cooking for about 10-15 minutes. depending how long the water fades. it can be more.

You don’t want the rice to be mushy. just make it al dente…..

BON APETIT!

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

Today, I decided that it is all about a healthy recipe. to get more healthy, eat well, have regular physical activity and have a well-balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. dont overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

————————————————

Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

Talin’s Special Pomegranate Vegetable Salad

Pomegranates are one of my favourite fruits to eat and pomegranates can be used in so many ways as juices, a snack, salads and so much more. Pomegranates Originated from Armenia. Even though the Apricot is Armenia’s National fruit, but Pomegranates are equivalent to that. Pomegranates have so much nutrients and health benefits. You can get them at your local grocery store or specialty grocery stores. They are lovely fruits and I like them a lot. Well, here is how you make Talin’s Pomegranate Vegetable Salad.

You will need:

– 1 Red Onion – Chopped into Salad Size…

– 1 or 2 Romaine Lettuce – the full thing —- depends on how many people will be having salad.. Wash the romaine lettuce

– 2-3 Pomegranates — take the red seeds out — first before doing so, wash the pomegranate from the outside….

– Washed 1 Green Pepper — chop into salad size pieces.

– Half of a Cucumber or a whole one — Washed and chopped  into salad size pieces.

– 1 or 2 tomato’s on a vine — washed and chopped into salad sized pieces.

– 2 or 3 Celery Sticks WASHED. Chopped into elbow macaroni like pieces but slightly bigger…..

– 2 Lemons washed skin — Squeezed  ————— Mix this with the 2 ingredients below:

– 2 tablespoons of Olive Oil

– 2-3 sprinkles of SEA SALT

—- Optional — You can put Feta Cheese, A little Cracked black pepper, Black Olives…

*****Remember to wash all your ingredients very well and discard the ends.******

To Prepare:

Just incorporate all the salad ingredients into a big salad bowl, then add the pomegranate seeds on top then the Lemon Olive Oil juice, then toss and mix the salad very well until all the ingredients incorporate with each other and there you have it. A HEALTHY SALAD.

Enjoy!!!!

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

I have not written a recipe in a while, so I decided that today is all about a healthy recipe. My new years 2012 resolution is to get more healthy, eat well, have regular physical activity and have a well-balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. don’t overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

————————————————

Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

Introducing You An Award Winning Talented Chef – Suman Roy

I would like to introduce you to an award winning and talented chef named Suman Roy. Chef Suman and I met after I joined the WordPress community, where we crossed paths and became friends. Over the years Chef Suman Roy has been on various television programs, news articles and culinary magazines. Chef Suman Roy demonstrates a passion for cooking, and the culinary industry, Chef Suman has also published a book “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,”

Here is a biography and introducing you his life: also can be viewed on http://chefsuman.ca

The Early Years.

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Though this got him occasionally in a lot of trouble. Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.  “Chef Suman” as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India.

The Apprentice.

He has apprenticed under the able guidance of many of the World’s most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World’s finest Kitchens.

The Professional Chef.

During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents.  All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell’s Soups, a world leader in their class. was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed “Gourmet Alchemist” during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; “What makes you different from your colleagues?” he replies Flavours… Flavours… Flavours… “It’s knowing how to marry the rich and varied International Flavours, this is an art, not a trade.”  As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpieces.

The Teacher.

Chef Suman teaches Culinary Art at Centennial College in Toronto.

The Award Winner and Author.

Since 2006 Chef has been trying to find the answer to the question; “What is Canadian Cuisine.”  To his surprise, there has not been a consensus.  So,  he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.  After almost 3 years of extensive research, came Chef’s award winning book, “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,” which rightfully summarizes his philosophy: “Using fresh, local and in-season ingredients is the basis of much of my cooking.”  This Literary creation scored Chef two International Recognitions – The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D’Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation. In 2007, Chef was awarded “Hero of Everyday Life” and “CEO’s Marketplace Excellence Award” by Sodexo, and “President’s Award” by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine.  During this part of Chef’s journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine.

Join his fanpage on Facebook http://www.facebook.com/pages/Chef-Suman/294167643938185

Join his twitter page — https://twitter.com/Chefsuman

I wish Chef Suman continued success in his culinary career and his devotion and dedication to food and safety and health. Congratulations to him and all his accomplishments. Wishing him the best.

Talin’s Healthy Avocado Apple Spinach Salad.

I have not written a recipe for sometime now. Today is the day I want to share with you all a recipe I came out with this past week. My Healthy avocado, apple, spinach Salad with other healthy ingredients. Since I am on the path of weight loss and getting fit, I has to do with the food consumption and what you eat as well. Remember to have a balanced diet and as well as exercise incorporated into it. I have been eating with smaller portions and have been incorporating a lot more greens, veggies and fruits. It’s very important to have when losing weight. without further delay, here is my recipe:

Ingredients & Amount Needed

1 or 2 bags of Fresh Baby Spinach — Wash them really well. – Do not get rid of the stems as the stems have a lot of nutrients in them as well.

3 Avocado’s —- Cut them into medium cubes — Put them aside in a bowl— Add this one last on top then toss — Avocado’s do not last for a long time, so you must consume it when you cut it.

2 Green Apples — Washed really well — Sliced then stack them together and cut the slices into long pieces — then toss

1 Red Onion — Medium Sized — Chop it in the middle, then make 2 – 3 slices on each side horizontally, then cut 3 times vertically. then toss

1 cup of Almonds — With the skin on top — Non Salty Non Seasoned – then toss

15 Fresh and Very red Cherry Tomatoes or as desired — Washed well— then toss

Dressing Ingredients All Mixed into a separate bowl before adding to Salad.

3 tbsp of Dijon or Regular Mustard

2 tbsp of Olive Oil

half to 1 teaspoon of salt – flattened

sprinkle of cracked black pepper

2 tablespoons of balsamic Vinegar

1 teaspoon of ground powdered Mint – OR Mint Leaves

1 tablespoon of squeezed Lemon.

—————

Mix the dressing ingredients very well before adding it to the Salad —- Then toss the salad with the dressing mix.

You can serve this with grilled chicken breast with natural seasonings, with Brown Rice.

Or you can eat it just like that.

Then Voila! you have a healthy and great salad

 

BON APETIT!