Grape Tomatoes Naan Crostini Drizzled with Balsamic Glaze ~ Day 157

Our local farmer's market is filled with all kinds of colorful tomatoes this time of the year.  Among them are these tiny, sweet and juicy  grape tomatoes, one my favorite kind, which cost less than a dollar a pound.  Apart from snacking,  I used the tomatoes to make these refreshing and flavorful crostini.  

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Preparation time: 10 minutes

Cooking time: 2 minutes

Serves: 4

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Ingredients:

• Naan (Plain or Garlic) - 4
• Pesto sauce - 4 tbsp
• Grape tomatoes - 2 cups, halved
• Fresh basil - 4 tbsp, thinly chopped
• Salt and pepper - to taste
• Extra virgin olive oil - 2 tbsp
• Shredded parmesan cheese - 1/2 cup
• Balsamic glaze (store bought) - for drizzling 

Method:

1. Brush the naans with olive oil and place them on a cookie sheet and broil until lightly golden and crispy on both sides, about 2 minutes.
2. Combine the grape tomatoes, basil, olive oil, salt and pepper in a mixing bowl.  Set aside.
3. Once the naans are out of the oven, spread pesto sauce all over the nanns.
4. Spoon some grape tomato mixture on the naans.  Sprinkle parmesan cheese.  Finally, drizzle some balsamic glaze on top.
5. Cut into slices and serve.

Stuffed Pasta Shells in White Sauce ~ Day 123

Here is one of the ways to use the bechamel sauce that I posted yesterday.  This  hearty, delicious stuffed shells are easy enough to make for a weeknight dinner and a definite crowd-pleaser. 

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Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

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Ingredients:

• Jumbo pasta shells - 16
• White / Bechamel sauce - 2 cups
• Mozzarella cheese - 1 cup
• Parmesan cheese - 1/2  cup
• Chopped fresh basil - for garnishing

For the stuffing:

• Extra virgin olive oil - 2 tbsp
• Garlic - 3 cloves, minced
• Onion - 1, medium, finely chopped
• Tomatoes - 2, chopped
• Spinach (fresh or frozen) - 3/4 cup
• Broccoli - 3/4 cup, chopped
• Red pepper flakes - 1/2 tsp or to taste
• Ground black pepper - 1/2 tsp
• Dried oregano - 1 tsp
• Dried basil - 1/2 tsp
• Fresh basil - 1 tbsp, chopped
• Salt - to taste
• Whole milk or part-skim ricotta cheese - 1 1/2 cups
• Parmesan cheese - 1/2 cup

Method:

1. Preheat the oven to 400 degrees F.  Cook the pasta shells according to package directions.  Place the cooked pasta on a parchment paper in a single layer to prevent from sticking.
2. Heat olive oil in a large skillet over medium heat.  Add the garlic and cook until lightly brown.  Add the onion and saute until translucent and stir in the tomatoes and cook until soft.   Add the spinach, broccoli, oregano, red pepper flakes, ground pepper, basil, and salt.  Cook for 3 to 4 minutes, stirring occasionally  Remove from the heat and let cool.
3. In a large mixing bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, and the vegetable mixture.  Mix 1 cup of mozzarella cheese into the white sauce. Spread 1/2 cup of white sauce in a baking dish.  Stuff each pasta shell with the ricotta mixture.  Arrange the stuffed shells on top of the white sauce.  Pour the remaining sauce over the shells.  Sprinkle 1/2 cup of Parmesan cheese.
4. Cover with foil and bake for 20 minutes.  Remove the foil and bake for another 10 minutes or until the sauce is bubbly.  Remove from the oven and garnish with basil.

Caprese Pasta Salad with Thai Basil Vinaigrette ~ Day 108

Summer is almost here and I am seeing lots of fresh herbs and greens at the farmers market.  Today, I got this amazing smelling, fresh bunch of Thai basil to make pesto.  While the washed leaves were still drying, I quickly made this lightly spiced vinaigrette for this refreshing salad.  It is a breeze to make this salad and can be made ahead and refrigerated.  

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Preparation time: 5 minutes

Cooking time: 8 minutes

Serves: 6

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Ingredients:

• Any pasta like fusilli or penne - 1-16oz bag ( I used brown rice penne pasta)
• Fresh mozzarella - 2 cups (more or less), cubed  
• Cherry tomatoes - 2 cups, halved
• Thai basil or sweet basil- 2 cups
• Garlic - 1, clove
• Jalapeno - 1 (optional)
• Dried oregano - 1 tsp
• Lemon juice - 1 tbsp or to taste
• Extra Virgin Olive Oil - 4 tbsp
• Salt & Pepper - to taste

Method:

1. Cook pasta according to instruction on the package.  Drain and let cool completely.
2. Meanwhile, place the basil, garlic, jalapeno (if using), oregano, lemon juice, and 2 tbsp olive oil in a blender.  
3. Blend until smooth.  Add the remaining 2 tbsp of oil, salt, and pepper.  Pulse two or three times.
4. In a large mixing bowl, add the mozzarella, tomatoes, pasta, and the vinaigrette.  Toss to combine. Check for seasoning and add more salt and pepper if needed.  
5. Serve immediately or chill and serve.

Buttery Garlic Breadsticks ~ Day 94

These soft, buttery, garlic breadsticks were super easy to make and turned out absolutely delicious.  And it is a breeze to make the dough in a stand mixer.  So, if you don't own one, it is time to invest in one and start baking.  You will love it.

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 Preparation time: 10 minutes + 2 1/2 hours (for proofing)

Cooking time: 12 to 15 minutes

Yields: 12 

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Recipe source: The Comfort of Cooking

Ingredients:

For the dough:

• Bread flour - 3 cups
• Warm Water - 1 and 1/4 cup
• Instant yeast - 1 and 1/2 tsp
• Granulated Sugar - 2 tbsp
• Sea salt - 1 and 1/2 tsp
• Melted butter - 3 tbsp

For the garlic butter:

• Melted butter - 3 tbsp
• Salt - 1/2 tsp
• Italian seasoning - 1 tsp ( I used Trader Joe's 21 seasoning Salute)
• Garlic powder - 1 tsp
• I also used 1/2 tsp each dried oregano and basil

Method:

1. Place all the ingredients for the dough (except the flour), in a stand mixer with a dough hook attached.
2. Start on low speed and a gradually add the flour.  Once combined, knead the dough on medium speed for 7 to 8 minutes, or until smooth and elastic.
3. Remove the dough and lightly oil the mixing bowl.  Place the dough back into the bowl and cover with a dry towel.  Let it rise for 1 and 1/2 hours or until doubled in size.
4. If you don't have a stand mixer, place all the ingredients in a large mixing bowl.  Slowly add the flour and combine.  Knead the dough by hand for 10 minutes or until smooth and elastic.  Place the dough in a lightly oiled bowl, cover and let it rise for 1 and 1/2 hours.
5. Divide the dough into 12 equal portions.  Roll each piece of dough into a 7-inch log.  Place the logs on a baking tray lined with parchment paper.  Cover the tray and let it rise for 1 hour, or until doubled in size.
6. Preheat the over to 400 degrees F.  Bake the breadsticks for 12 to 15 minutes, or until golden brown.  Bake six at a time or divide the logs into two trays.
7. Meanwhile, combine the ingredients for the garlic butter.  Remove breadsticks from the oven and immediately brush with  butter mixture.
8. Serve warm.

Arrabbiata Sauce with Roasted Red Pepper ~ Day 86

Simple, spicy, and delicious pasta sauce made with fresh ingredients.  We had this lip-smacking sauce with spaghetti and we loved it.  

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Preparation time: 10 minutes

Cooking time: 30 minutes

Yields: 3 cups

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Ingredients:

• Tomatoes - 3, large
• Red peppers - 2
• Shallots - 2, large
• Garlic - 3 cloves
• Red pepper flakes - 1 tbsp or to taste
• Dried oregano - 1 tsp
• Dried basil - 1 tsp
• Ground Black pepper - 1/2 tsp
• Sugar - 1/2 tbsp
• Fresh basil - 2 tbsp, finely chopped
• Salt - to taste
• Extra virgin olive oil - 1/4 cup

Method:

1. Preheat oven to 450 degrees F.
2. Wash and pat dry the tomatoes and red peppers.  Roughly chop the shallots.   
3. Line a baking sheet with foil or parchment paper. Coat the vegetables (tomatoes and red peppers) with olive oil and place them on the baking sheet.  Bake until soft and charred on both sides.  Let cool and remove the skin and seeds (from the red pepper).  Chop roughly.
4. Heat 1 tbsp oil in a sauce pan.  Add the shallots and garlic.  Saute until soft.  Remove and transfer it to a blender, along with the roasted vegetables.  Puree until slightly coarse.
5. Heat rest of the oil in the same sauce pan.  Add the ground sauce, and the spices (except fresh basil).  Stir well, cover (to prevent splattering), and cook over low heat for 20 minutes, stirring frequently.  Remove from the heat and add the fresh basil.
6. Cool completely and store in clean glass jar.  Use it over any type of pasta or spaghetti.   
7. The sauce can be refrigerated for a week or 10 days.

Zucchini Noodles with Roasted Red Pepper and Avocado Pesto ~ Day 64

 This is a simple, delicious and healthy way to replace pasta when you are counting calories and carbs.  Zucchini noodles or zoodles are made with a spiralizer, a popular gadget that transforms vegetables and fruits into spirals like thick and thin spaghetti, or ribbons.  It is so easy to use and the noodles are ready in less than five minutes.  With many different options from table top to handheld spiralizers, Paderno and Veggeti Pro brands are more popular slicers in the market.  Even if you don't own this lovely gadget, it is quite simple to make these spirals.  Just use the vegetable peeler, peel thick slices out of zucchini or any vegetable, stack them together and cut into thin noodles.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 2

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Ingredients:

• Zucchini - 2 
• Garlic - 1 clove, finely chopped
• Olive oil - 1 tbsp

For the pesto sauce:

• Red peppers - 2
• Avocado - 1, pitted 
• Almonds or Walnuts - 1/4 cup ( I used both)
• Fresh basil - 1 cup
• Garlic - 2 cloves
• Lemon juice - 2 tsp
• Ground black pepper - 1/2 tsp or to taste
• Grated Parmesan cheese - 1/4 cup
• Salt - to taste

Method:

1. Preheat oven to 450 degrees F.
2. Rub oil over red peppers and place them on a baking tray.  Bake for 15 minutes or until the peppers are charred on both sides, turning once.  Let it cool and peel the skin.
3. Using a spiralizer, cut the ends of the zucchini and make spirals.  
4. In a food processor, place the nuts and process until coarse.  Add the remaining ingredients for the pesto along with the roasted red pepper and process until smooth.
5. Heat 1 tbsp olive oil in a skillet.  Add the chopped garlic and saute for 10 seconds.
6. Add the zucchini noodles and saute for 30 seconds.  Add desired amount of pesto and toss well.
7. Season with more cheese, salt and pepper.  Serve hot.

Cauliflower Crust Pizza ~ Day 22

 Can pizza be healthy?  Yes, and you don't have to feel guilty to have a slice of pizza anymore. This low calorie, grain and gluten - free cauliflower crust pizza is a healthy and delicious alternative for a regular pizza.  You can make it in many different ways as you like. I made it without the sauce and toppings.  But, feel free to use your imagination while making this yummy pizza.

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 Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 2

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Ingredients:

• Cauliflower - 1, small
• Dried basil - 1/4 tsp
• Dried oregano - 1/4 tsp
• Garlic powder - 1/4 tsp
• Basil leaves - 4, thinly shredded
• Ground flax seed - 1 tbsp, substitute for 1 egg (mix with 3 tbsp water, set it side for 5 minutes) 
• Salt - 1/4 tsp
• Shredded Mozzarella cheese - 3/4 cup (I used pepper jack cheese)
• Shredded Parmesan cheese - 1/4 cup

Method:

1. Preheat oven to 425 degrees F.
2. Line a pizza pan or baking tray with parchment paper brushed with oil.
3. Cut cauliflower into florets.  Process florets in a food processor until it resembles like rice.
4. Cook cauliflower rice in the microwave for 5 minutes on high powder.  Let it cool for a minute.
5. Place cauliflower in a clean dish cloth and squeeze out the water completely. 
6. Mix in the dried basil, oregano, garlic powder, salt and Parmesan cheese.  Stir to combine.
7. Add the flax mixture and mix well to form a ball and place it on the baking tray.
8. Flatten the dough firmly into desired shape.  Bake for about 10 - 12 minutes or until the sides of the crust turns brown.
9. Remove from the oven and sprinkle mozzarella cheese and basil over top.
10. Bake for another 4-5 minutes.  Remove and allow it to cool for 5 minutes.
11. Cut into pieces and enjoy!

Eggplant Rollatini ~ Day 16

  

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Preparation time: 20 minutes

Cook time: 45 minutes

Serves: 6

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Ingredients:

• Eggplant - 2, large, thinly sliced (about 12 slices)
• Marinara sauce - 1 1/2 cups
• Grated Mozzarella cheese - 2 cups
• Ground black pepper - 1 tsp
• Salt - 1/2 tsp
• Extra Virgin Olive oil - 2 tbsp

For the stuffing:

• Ricotta cheese - 15 oz container
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Frozen Spinach - 3/4 cup, heated through and squeezed well
• Green pepper - 1, finely chopped
• Shredded carrot - 1/2 cup
• Grated Parmesan cheese - 1 cup
• Fresh basil - 2 tbsp, chopped
• Dried Oregano - 1 tsp
• Red chili flakes - 3/4 tsp
• Ground black pepper - 1/2 tsp
• Salt - to taste
• Extra virgin olive oil - 2 tbsp

Method:

1. Preheat oven to 400 F.
2. Arrange the sliced eggplant in two baking sheets and brush both sides with olive oil.  Season the eggplant slices with salt and pepper on both sides.  Bake until tender and pliable, but not fully cooked, about 5 to 7 minutes. Let it cool.
3. Heat 2 tbsp oil in a skillet. Add garlic and fry until golden.  Add the onion and saute until translucent.
4. Add spinach and cook for a minute.  Add green pepper and carrot.  Saute for 2 minutes.
5. Add the dried oregano, ground black pepper and red chili flake and salt.  Mix well.  Let it cool.
6. In a large mixing bowl, combine ricotta cheese, parmesan cheese, cooked vegetables and chopped fresh basil.  Mix well to combine.
7. Spread 1/4 cup marinara sauce in a large baking dish. 
8. Spread a spoonful of ricotta mixture on the eggplant slice. Roll the eggplant slice tightly and place it in the baking dish seam side down.  Repeat the process with the rest of the eggplant slices.
9. Spoon some more marinara sauce on top of the rolls and sprinkle mozzarella cheese.
10. Bake the rolls, covered with foil, for 40 minutes.  Remove from the oven and let it cool for 5 minutes before serving.

Black Pepper and Curry Leaves Spaghetti Tossed with Clarified Butter (Ghee) ~ Day 11

Everything gets better when you cook with butter.  And, if it happens to be ghee / clarified butter, it's even better.  Nowadays, you can find ghee practically in any major grocery store here in the USA.

This rich, aromatic, warm and spicy spaghetti is so comforting and addictive for cold winter nights.

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 Preparation time: 5 minutes

Cook time: 10 -12  minutes

Serves: 4

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Ingredients:

• Organic Spaghetti - 1 lb
• Black peppercorns - 2 tbsp
• Cumin seeds - 1 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 10
• Ghee / Clarified butter - 3 tbsp (you can use half olive oil and half ghee as well)
• Salt - to taste

Method:

1. Cook pasta in boiling water with some salt for 7-8 minutes or according to the instruction on the package.
2. Meanwhile, in a small pan, heat about 1/2 tsp ghee and roast the black peppercorns, cumin seeds and 5 curry leaves for 30 seconds.  Let it cool a bit and grind into a coarse powder. Mortar and pestle can be used to crush the peppercorns as well.
3. Drain the pasta and reserve some water.  In a large skillet, heat the reaming ghee and splutter mustard seeds and curry leaves.
4. Reduce the heat to low and add the ground pepper powder.  Add the cooked pasta and salt and toss well to coat. 
5. Serve hot.  If pasta gets dry after a while, add little pasta water and mix.

Torcettini - Twisted Italian Sugar Cookies (We Knead to Bake #4)

This not so sweet, but crunchy, delicious Italian treat,  is our baking challenge for this months We Knead to Bake group, created by Aparna.

Recipe copied from Aparna,  adapted from A Baker's Tour By Nick Malgieri.

Ingredients:
Warm water - 1/2 cup
Active dry Yeast - 1 1/4 tsp
All Purpose Flour - 1 1/2 cups
Salt - 1/4 tsp
Lime / Lemon Zest - 1 tsp
Cold Unsalted Butter - 2 1/2 TBSP, cut into small cubes
Sugar - 1/3 cup, for rolling the cookies

Method:

Dissolve the yeast in the warm water, in a small bowl and keep aside.

Put the flour and the salt in the food processor bowl (or a largish regular bowl if kneading by hand) and pulse a couple of times to mix. Add the butter pieces and pulse until the butter is well mixed and the flour-butter mixture looks powdery.

Add the yeast-water mixture and pulse till it all comes together as a ball. Do not over process or knead. Place the ball of dough in a oiled bowl, turning it so it is well coated with the oil. Cover the bowl, and let the dough rise quite a bit. This dough does not really double in volume, but it should look “puffy” after about an hour or so. When you pinch off a bit from the top you can see the interior looking a bit like honeycomb. Press down the dough and deflate it, wrap it in cling warp and refrigerate it for at least one hour or up to 24 hours.

When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square. If the dough feels sticky, scatter a little sugar on it. Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. The measurements are not very critical in this part because this just makes it easier to have 24 equal sized bits of dough, as compared to pinching of bits of the dough.

Roll each piece into a pencil thick “rope” about 5” long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the “rope” into a loop crossing it over before the ends.

Place the Torcettini on parchment lined baking sheets, leaving 1 1/2" between them. Leave them for about 20 minutes or so till they rise/ puff up slightly. They will not “puff up” much, like bread, but the “puff” will be visible.

Bake them at 160C (325F) for about 25 minutes till they’re a nice golden brown. Cool the cookies completely, on a rack. Store them in an air-tight container at room temperature. Although, I found them best the day they were baked. This recipe makes 24 cookies.

Some tips that might make a difference to your Torcettini –

1.       For a variation on these biscuits, you can make them chocolate flavoured.  If making chocolate Torcettini, remove 2 tbsp all-purpose flour and add 2 tbsp unsweetened cocoa powder.  Also add 2 tbsp powdered sugar and replace the lemon zest with orange zest while making the dough.

2.      Once your Torcettini have been shaped, don’t let them rise for longer than 20 minutes. If you do, your Torcettini will more bread-like on the inside due to the extra “rise”.

3.      To make sure the Torcettini dough does not rise for more than 20 minutes, it’s a good idea to work on shaping the 2^nd batch while the first batch is in the oven.

4.       If you do not want to use parchment paper, you can grease you cookie sheets and place the shaped Torcettini dough on them directly. Just remember to take them off the sheets while they’re still hot. You will need a spatula to the dislodge them, and do so carefully so they don’t break. Once they’re cool, the caramelised sugar on the Torcettini make them stick to cookie sheets and they become difficult to dislodge without breaking them!

Catanisella Lunga 28

 You say Whaat?   

I say Holy Macaroni!!!

or is it Masala Macaroni

Ingredients: 

Cantanisella Lunga - 1 cup (cooked and drained as per the instructions on the box)

You can use any kind of macaroni or pasta

For the sauce:

Onion - 1 medium thinly sliced

Garlic - 2 cloves sliced

Baby spinach - 1/2 cup

Green and Red peppers - 1/2 cup cut into thin strips

Grated carrots - 1/2 cup

 Diced tomatoes - 3/4 cup ( Fresh or canned)

Garam Masala - 1 tsp

Red chilli pepper - 1 tsp

Fresh panner - 1/2 cup

Cilanto / Fresh coriander, mint leaves and kasoori methi - 1 tsp each chopped

Salt - to taste

Olive oil - 2 tsp

Method:

Hear oil in a large skillet.  Add the sliced garlic and the onion.  Saute for a minute.
Now add the peppers and cook for another minute or so.  Do not over cook.
Now add the spinach and the grated carrots and mix well .  Cook for another 30 seconds.
Add the diced tomatoes, spices and salt.  Stir fry for 1-2 minutes.
Add the scrambled  panner, chopped herbs and mix well.
Add the cooked macaroni and toss the sauce throughly to coat.

Serve hot.

This goes to Pasta Party hosted by Jyoti and to Sowmya's cooking with pasta event.

Simple Bruschetta

When you need to make a last-minute appetizer, you can't go wrong with this easy bruschetta. This is the simplest recipe that you can make with  few fresh ingredients.  I made this over the week end and both my kids loved it.   Try to use a good extra virgin olive oil and some fresh basil leaves.

Ingredients:

French bread - 1 loaf (Sliced)

Plum tomatoes - 4 (Finely chopped)

Fresh basil - 5 leaves (Thinly sliced)

Shredded Parmesan cheese - 4 TBSP

Extra Virgin Olive Oil - 1/4 cup

Salt - 1/4 tsp

Pepper - 1/4 tsp

Procedure:

In a bowl, mix all the ingredients except the bread.  Let it stand for 15 minutes.  Before serving, toast the bread for 5 minutes or until it's crispy.  Spread the tomato mix on the bread.  If you like, you can sprinkle some black pepper on top.  Serve immediately.