Pasta with Red Pepper Sauce

Pasta with Red Pepper Sauce

This delicious pasta will keep you wanting more! It’s perfect for vegetarians too! For vegan toppings, try beans of vegetables. 🙂 I personally love melted cheese on the top!
6  medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained
4  cloves garlic
2  tablespoons olive oil
1   cup water
2/3  cup loosely packed snipped fresh basil or 2 tablespoons dried basil, crushed
1/2  cup tomato paste
2   tablespoons Lemon/lime juice
8   ounces hot cooked whole wheat or regular pasta, such as penne, cavatelli, or tortellini
grated Parmesan cheese (optional)
Pasta with Red Pepper Sauce

Crock Pot Lasagna

Total Time: 4 hrs 15 min
Prep Time:15 min
Cook Time:4 hrsCrock Pot Lasagna. Photo by SharonChen


1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

Directions: 1 Brown ground beef, onion and garlic in frypan.
2 Add tomato sauce, tomato paste, salt and oregano.
3 Cook long enough to get it warm.
4 Spoon a layer of meat sauce onto the bottom of the slow cooker.
5 Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6 Repeat with sauce, noodles and cheeses until all are used up.
7 Cover and cook on low for 4 to 5 hours.


Tandori Batair

Tandori Batair Recipe
Tandori Batair 
                                                                                          INGREDIENTS :
 Quails (batyer) 8  
 Salt to taste  
 Vinegar (sirka) 4 tbsp
4) Ginger (adrak) paste 4 tsp
5) Garlic (lasan) paste 4 tsp
6) Yoghurt (dahi) 2 tbsp
7) Red Chilli powder 2 tsp
8) Red chilli paste 2 tbsp
9) Rock Salt 1/2 tsp
10) Garam masala 4 tsp
11) Cumin (jeera) powder 1 tbsp
12) Nutmeg (jaiphal) powder 1 tsp
13) Butter 3 tbsp


1.Clean quails and rub them with salt, lemon juice and ginger-garlic paste.
2.Keep aside for 30 minutes.
3.Whisk Yoghurt and add Red chilli powder, Red chilli paste, cumin powder, nutmeg powder, tumeric powder and garam masala.
4.Coat the quails evenly with this mixture and keep aside for 2 hours.
5.Skewer the quails and roast in a moderately hot tandor for 3-5 minutes.
6.Remove from skewer and serve hot accompnied by chutney.