Veggie Pasta

So today we will try to do a nice, simple, quick lunch.
Pasta is always good for that. It is fairly quick to do and when mixed with the right ingredients, it could become a healthy dish. This one in particular is already a frequent dish at home. We do it once a week, or something.

Ingredients

So, you will need:

• Pasta - It could be long pasta, like spaghetti, or even short pasta like fussili.
• Vegetables: Red/Green Pepper, Carrots, Onions, Bulbs of garlic, Broccoli.
• Soy Sauce - In our case low on sodium or "light" version.
• Brown Sugar
• Cooking Salt
• Sesame Oil

The main character of this recipe is the "wok".Yes, it is mandatory to have a wok. It is simply perfect. Cooks ingredients with the correct ammount of heat, and helps to keep the "crunchyness" of vegetables. Also, when it comes with a smal grill that you can put at the top of the wok, you have also a steamer, also amazing for cooking vegetables.

Mushroom Quesadillas

Let's start with something really easy. Now that we are in this cool eco-friendly trend, I will start with no meat/chicken/pork/fish. Not that I won't bring those to the blog, if I may clarify.

We began by thinking: "How much time do I have to prepare dinner/lunch/breakfast?"
If you have the correct ingredients, you will only need 10-15 minutes to have this amazing quesadillas on your plate.

Ingredients

Let's begin with the mushrooms. Please go for the "fresh" option! If you use canned, or vased somehow, you will have a vinegar, salt flavor added.

Textures are important when cooking. 

Fresh mushrooms won't do you harm if you eat them raw, but will add that "crunchy" flavor to the plate. Use diffrent shapes for "innovating" the same recipe.

Resourcefulnes & Taste

So this blog begins as part of my bucket list for 2011. To create a blog. One of things that I spend a lot of time is always trying to find healthy (not guilty) ways to enjoy food. Funny thing is that I started this blog in spanish in 2007, and it was kept out of my sight for four years now. I now intend to re-invent this virtual space and dedicate it to share my experience as what I call "Half Chef".