greek shrimp pasta with spinach and tomatoes

ok, this time i was slacking, but that's only because i was moving. now that i'm settled, i'm making up for my slackness and made two dishes. the first was something new and little bit different than what i've been tackling. the second is an old favorite, which once again, in my humble opinion, has turned out better than expected. here's dish numbero uno.

canola oil
3 garlic cloves, minced
green onions
fresh spinach
whole black olives
whole wheat penne pasta
balsamic vinegar
lemon juice
rice vinegar
1 can, cannellini beans
2 cans, diced tomatoes
feta cheese


- bring water to a boil with a pinch of salt and add penne pasta
- in a large skillet, heat canola oil and add garlic and green onions on medium heat
- add in tomatoes, cannellini beans and basil and cook through and let simmer
- add spinach and cook until spinach wilts into sauce
- on low heat, add shrimp, black olives, and a dash of balsamic vinegar, lemon juice and rice vinegar
- add pepper and salt to taste
- serve over cooked pasta and add feta cheese crumbs

απόλαυσε! (supposedly enjoy in greek)


aloo poha

i haven't been slacking... rather attempting to perfect this dish. indian food has always been a challenge, as i'm extremely picky when it comes to spices and trying to get the measurements right. finally, after 2 weeks... i have it where i want it.

aloo poha (pronounced ah-loo po-hay) is a flattened rice dish with potatoes. i did some research and for those of you who don't know hindu mythology, poha is the favorite food of lord krishna. i don't want to go into the story, but you can google it.

mommy and daddy used to make this all the time growing up and to this day, it's just as good now as it was back then. it's normally made for weekend brunch. time to save up your cash as a trip to the indian grocery store will be in order to procure a lot of these ingredients, but it's totally worth it!


2 cups thick poha (flattened rice flakes)
1 large potato
1/2 onion
3 dried red chili peppers
1 clove garlic
yellow mustard seed
black peppercorns
cumin powder
fennel seed
ground coriander
garam masala
urad dal
hing (asafoetida)
canola oil

- soak and drain thick poha for 10-15 mins
- finely chop onion, cut pototo in cubes, and cut cilantro
- put canola oil in a pot and heat on medium heat
- add mustard seed and dal and cover; when mustard seeds pop, add in peppercorns, hing, stir for a minute
- add garlic, onion, potato, cilantro, coriander, cumin, fennel seed, dried chili peppers, garam masala and cook until light brown
- with heat on low, add poha, 1/4 turmeric and mix thoroughly; add salt for taste or garlic salt

this dish can be eaten as it is or you could try what my cousin and i do: add buttermilk and crushed papadam. add this if you want to eat it like this guy!