Weddings are the most fun event anyone can ever attend. And if it is a wedding in the family, nothing in this world can beat that. After a hectic and super fun wedding of my brother-in-law, I am finally back to the grind. The frenzied shopping trips, late night gossips, elaborate rituals, songs, dance and welcoming the new member into the family kept me busy over the last few days, and that is what kept me away from blogosphere. I have not cooked much in the last one week and have indulged guiltlessly in rich, sinful food that is synonymous to Indian weddings. So my first meal when I returned home was a light wholewheat Pasta and Steamed Spinach Parcels with Bell Pepper Salad. There were three reasons why I chose this meal: 1) I was tired to my bones and wanted something that was easy to make; 2) I was kinda bored of rich Indian food and wanted something herbed and different; and 3) I wanted to compensate for all the calories I have consumed over the last few days. Steamed Spinach Parcels with Bell Pepper Salad was an experiment that got an instant “thumbs up” from Hubby. Here’s the recipe for you:
8 large spinach leaves (whole)
1/4 bowl button mushrooms (finely chopped)
1/4 bowl feta cheese (crumbled)
5-6 spinach leaves (washed and finely chopped)
4 cloves garlic (minced)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon mixed oregano and basil flakes
Salt (to taste)
1/2 teaspoon olive oil
Heat the olive oil in a pan and fry the minced garlic till it starts turning brown. Add the mushrooms and stir fry for 2 mins. Add the chopped spinach leaves and stir. Mix in the salt, black pepper and herbs. Remove from heat and add the crumbled feta cheese. Mix well and keep aside.
Wash the whole spinach leaves properly and pat with a towel gently to dry. Place a spoonful of the prepared stuffing on the centre of the leaf. Fold all the four edges and seal with a toothpick. Place carefully in a steamer and steam for 5 minutes, Transfer to a serving dish and serve hot with Bell Pepper Salad.
To prepare Bell Pepper Salad, wash and chop red and yellow bell peppers into strips. Add a few drops of olive oil, half a teaspoon vinegar, a pinch of freshly ground black pepper and salt to taste. Toss well.
Eat, drink and be merry! 🙂