[amdavadis4ever] Kitchen hacks for vegetarian bachelors & *Marinara Sauce RECIPE (FOR PASTA & PIZZA)

 

Kitchen hacks for vegetarian bachelors       Tonight it looks like your place is where every one's headed after a night-out. With these must-haves in your fridge, you've got a delicious after-party made: STOCK UP YOUR FRIDGE WITH THESE Baby kale  or swiss chard, cream, blue cheese, Indian gruyer or parmesan cheese (not yet grated), honey -ideally wild, hearty whole Dijon mustard, quality mayonnaise, linguine or angel hair pasta, olive oil, apple cider vinegar or balsamic, baguette, homemade cooked and pureed tomato, sauce and zucchini. FREEZE COCONUT WATER Coconut water, that incredible liquid which when used in place of tonic or soda makes your favourite drink taste sublime. Buy fresh coconuts, pour out the juice into a dish and freeze or refrigerate for when you need it. When serving make sure your glasses are shiny and clinking with big cubes of ice. RUSTLE UP SOME EASY SALADS Then disappear into the kitchen and produce a salad of crunchy greens like baby kale unsliced, or swiss chard sliced thin. These leaves for which you will have to visit a slightly organic type store are worth it for they have more crunch and sub stance than a bag of mixed lettuce. Gauge the mood of the room. If they are in the mood for blue, then crumble a knife edge worth of blue cheese into the vinaigrette dressing (made with a couple of spoons of olive oil, a spoon of vinegar, salt ,and sugar) and coat well into the salad. Add a few slices of pear. The result is amazing and verging on gourmet.Salad option 2: Use only the greens. Do a honey mustard dressing by add a generous spoon each of honey and the mustard to your vinaigrette and thinly slicing several pieces of the yellow hard cheese on top of your greens before you launch yourself into kitchen stardom.*Either salad can be served on a flat vintage platter, over-sized ceramic or wooden bowl and always with a long serving spoon and fork. YOU CAN BET ON YOUR NOODLES If your friends look hungry for more and you are in the mood to impress further, boil up one of the most elegant fast cooking noodles in the word-angel hair pasta.Heat a spoon of home-made marinara sauce*, add a small dollop of cream. Spoon onto the cooked pasta and toss together.Add more olive oil and check for salt. Slice and saute until slightly charred, a zucchini. Place the zucchini casually on top of the pasta. You're done. Chili flakes on the side will only make them love you more. Serve smallish quantities in larg-ish bowls.*How to make marinara sauce: Saute half a medium onion and 2 cloves of crushed garlic in olive oil until soft. Add two diced tomatoes. Cook for about 15 minutes during which you add a pinch each of salt and sugar. Once the tomatoes are fully cooked, allow to cool and the puree in a blender. Put in a jar in the fridge where it can keep for 2-3 days.   *Marinara Sauce recipe INGREDIENTS 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible ¼ cup extra-virgin olive oil 7 garlic cloves, peeled and slivered  Small dried whole chile, or pinch crushed red pepper flakes 1 teaspoon kosher salt 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste PREPARATION Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

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Posted by: Bhupendra Jesrani <jesranibd@yahoo.co.in>

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