Tandoori Mint Potato Wedges.

The scent that wafts while these wedges cooks is extraordinarily DELICIOUS. The curries and yogurt bake into a savory crispy layer onto the potatoes. And, get this… they aren’t fried, they are baked. That has to count for something, doesn’t it!?

Ingredients:
1 or more potatoes (depending on how many people are eating your delightful appetizers) cut into wedges.
1 tbsp of mint-cilantro chutney
1 tbsp of sambhar powder (you can get this at any Indian store or make your own… stay tuned for a recipe on that)
1 tsp of coriander powder
1 tsp of garam powder
1 cup of yogurt
Oil of your choice

In a bowl, combine yogurt, sambhar powder and the rest of the spice. First, toss your potato wedges in oil. You don’t need to salt and pepper unless you would like that extra pow. Then, toss the wedges generously in the yogurt mixture. Bake at 400* for about 20 minutes. Serve hot. Eat with sandwiches, paninis, or just as a snack. 🙂

A Summery Pasta Dish!

One for the books. This was also really, really simple and tasted GREAT!

Ingredients:
Penne (I used whole-wheat, of course)
Half or whole tomato, depending on size
About 2 tbsp of julienned basil (fresh, preferred)
1 – 3 tbsp of parmesan cheese (use as much as you like, honestly!)
Salt and Pepper for taste
1/2 cup of herbed breadcrumbs (Tip: I used whole wheat Ritz crackers, and it was divine! But, good Italian breadcrumbs will do JUST fine!)
1 – 2 cloves of garlic infused in a good amount (varies amongst person to person) olive oil (It mellows out the garlic flavor and makes it nice and sweet and complements the basil and fresh, cold tomatoes)
2 tbsp of butter (Gives the pasta a nice little coating for everything to stick to and gives it a little rich flavor, but you can omit if you want! I wouldn’t!)

Boil a pot of water, salt it generously and add the penne. Cook until al dente. You want a little firm bite to it because you want it to go along well with the breadcrumbs you will be adding to it. Drain well and add the 2 tbsp of butter to the pasta and stir until coated and melted beautifully. Add the diced tomatoes and julienned basil and stir. Top with breadcrumbs and the delicious garlic-infused olive oil. Garnish with your parmesan cheese and enjoy your summery treat! 🙂

Also, this is optional, but I added some sliced almonds over the top for another crunchy, HEALTHY bonus! 😉

Whole Wheat Spaghetti with Garlic-Infused Oil, Spinach, Mint and Basil. Oh my!

Inspired by Giada DeLaurentiis, a simple pasta that you can have for any meal when you’re just not in the mood for a heavy marinara sauce.

Ingredients:
1 pack of whole wheat spaghetti
1/2 cup of extra virgin olive oil
1 tbsp or more of red pepper flakes
Salt and black pepper for taste
2 – 3 tbsp of spinach julienned
2 – 3 tbsp of mint julienned
2 – 3 tbsp of basil julienned
2 cloves of garlic

Cook whole wheat spaghetti as per package. In a pan, heat oil and garlic and cook, but do not let the garlic turn brown or it will be bitter. Drain spaghetti right when you want to add oil or else spaghetti will dry up and not soak up the oil properly. Add the spinach, mint and basil and stir thoroughly adding the red pepper flakes, salt, and pepper. Enjoy!