2006 Music Hits (playlist)

2006 Music Hits (playlist)

Pepper Mushroom Campanelle pasta

                            For a long time, I wanted to make pasta dishes at home. Though we frequented the likes of Olive Garden, Fazoli's and Carino's, I was longing for pasta with a spicy twist. So when I finally got tired of making curry or Briyani out of mushrooms, I decided to put them to good use. I just went about it with sheer confidence as I was sure a combination of butter, mushrooms and pepper could never go wrong. And it didn't. This smelled heavenly and tasted even more so!

Ingredients:

Uncooked campanella pasta - 1/2 cup

Butter - 1/3 stick

Baby Portobella mushrooms, thin sliced - 8 oz

Garlic cloves, minced - 5

Red onion, finely chopped - 3 tbs

White flour - 2 tbs

Skimmed milk - 5 tbs

Ground black pepper - as desired

Fresh/ dry parsley - as desired

Salt - as desired

Yields:

2 servings.

Procedure:

1. Boil the pasta with plenty of water with some salt and a tbs of oil. Throw in the pasta only after the water starts to boil. Let it cook till it is al dente (firm to the bite). Then drain the water and let the pasta cool.

2. While the pasta is cooking, get started on the sauce. Heat the butter in a large skillet. Add the sliced mushrooms. After a minute, add in the garlic, onion, parsley, pepper and salt.

3.Once the mushroom changes in color and texture, stir in the flour. Let it brown and then add the milk. The mushroom immediately soaks up the milk.

4.Gently stir in the pasta. This delicious dish is now ready! Tastes best when served hot.

Grab a fork and enjoy!

Notes:

1. Choose pasta that can hold onto sauce, like Campanelle, shell pasta or bow tie pasta.

2. This is not a very creamy sauce, but if you want it that way, add more milk.

Nutrition value:

Per serving,

Calories - 380

Carbohydrates - 44. 8g

Fat - 17. 5g  (Saturated - 10. 5g, Cholesterol - 45 mg)

Protein - 11. 5g

Fiber - 3. 5g

Sugar - 2g

Sodium(not including salt) - 22. 5mg,  Potassium - 450 mg

Vitamin A - 12%, Vitamin C - 3%, Iron - 13%

Also a rich source of Vitamin D.

My Banana Muffin recipe

MY BANANA MUFFIN -- YUMMY & GUILT FREE

Well, who wouldn't want to purge on banana muffins? With this recipe, you can purge all you like, for breakfast, brunch or tea! These carb and potassium rich muffins are only 145 calories each! Slurp!

Ingredients:

Wet:

Ripe bananas - 4

Egg - 1

Oil - 1/4 cup

White sugar - 1/4 cup

Vanilla syrup - 1/2 tsp

Dry:

All purpose flour - 11/2 cup

Baking powder - 3/4 tbsp

Baking soda - 3/4 tbsp

Salt - 1/2 tbsp

Garnish:

Chopped almonds

Procedure:

1. Mix the dry and wet ingredients separately. Sift them together slowly.

2. Heat the oven to 375 F. Fill dough into muffin cups about half way up.

3. Sprinkle some chopped walnuts on top of each muffin.

4. Take them out after 18 - 20 minutes when they have a golden crust.

5. Let them cool down and enjoy!

Yields: 14 muffins

Notes:

You may want to reduce the amount of flour to 1 or 11/4 cups, depending on how soft or dense you want the muffins to be.

This is not a very sweet recipe, most of the sweetness comes from the bananas as I have added very little white sugar.

You can add unsalted butter instead of oil, about 1/3 cup.

Nutrition value:

Calories : 145

Carbohydrates : 21.5g

Fat : 6.6g (saturated: 0.6g, polyunsaturated: 1.8g, monounsaturated: 4.1g, trans: 0 (yay!)

Cholesterol : 15 mg

Protein : 2 g

Sodium : 119.5 mg

Potassium : 151.2 mg

Vitamin A : 1.1%, Vitamin C : 4.3%, Calcium : 0.2%, Iron : 3.5%

                                                       YUM! YUM! YUM! Enjoy!