ricotta cheese (whatever you have on hand, I've used all with success) or 2 tablespoons fat-free cottage cheese (whatever you have on hand, I've used all with success) or 2 tablespoons cream cheese (whatever you have on hand, I've used all with success)
2 cups Whole Grain penne noodles, dry 3 tablespoons olive oil1 clove garlic, minced1/2 onion, thinly sliced1 red bell pepper, sliced1 orange bell pepper, sliced1 yellow bell pepper, sliced1 yellow squash, halved and sliced1 Japanese eggplant, quartered and sliced1 large fresh tomato, grated (I chopped)
Even though I've discussed Indian and touched on a few good recipes from my homeland, I've always thought myself least accomplished on earth to talk curry, most particularly the traditional stuff that hails from the Southern topographical region that I come from, food patterns particular to Kerala
On Saturday night, my long-lost friend S was craving pancakes. She whipped up a batch of incredibly cakey gingerbread pancakes speckled spices, reminding me that I had been meaning to develop a gingerbread pancake recipe for all you pancake lovers
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.