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.

Macaroni and Cheese with Tricolor Cauliflower

Sunday, November 16, 2014, was a memorable day for me because of Niv (Panfusine), Siri (Cooking with Siri) and Radhika (Food for Seven Stages of Life).   We met at Niv's place on a cold, crisp, gorgeous afternoon.  I have met Niv once before and Radhika many time.  But I was super thrilled and excited to meet Siri.  Loved her bubbly and enthusiastic personality.  We had so much fun chatting and eating Mexican food.  Thank you gals for the wonderful time.

Now coming to the recipe, who needs an introduction to this rich, cheesy, creamy and tasty any day comfort food.  It is super yummy and great for a Thanksgiving gathering.  I found some gorgeous purple and orange cauliflower at my local farmers market.  After using it in another dish, I tossed some leftover florets in this recipe.  You can add any vegetable as you like.  Here is Siri's Mac and Cheese recipe.

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Preparation time: 20 minutes

Cook time: 45 minutes

Serves: 4

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Ingredients:
Elbow macaroni - 2 cups, 16oz
Butter - 3 tbsp
All purpose flour - 3 tbsp
Milk - 3 cups, whole or 2 %
Grated sharp cheddar cheese - 2 cups
Grated Parmesan cheese - 1/4 cup
Ground black pepper - 1 tsp
Ground ginger - 1 tsp
Ground nutmeg - 1/2 tsp
Cauliflower florets - 2 cups, white, purple and orange, steam cooked
Salt - 1/2 tsp

For the crust topping:
Panko bread crumbs - 3/4 cup
Dried basil - 1 tsp
Dried oregano - 1 tsp
Cayenne pepper - 1/2 tsp
Butter - 1 tbsp, room temperature

Method:

1. Wash and steam cook the cauliflower florets until tender.
2. Boil the pasta according to package instructions.  Reduce two minutes of cooking time as it will cook further while baking.  Drain and keep t aside.
3. Combine all the ingredients for the crust topping and keep it aside.
4. Preheat oven to 350 degree F.
5. Melt 3 tbsp butter in a large sauce pan over low heat.  Add 3 tbsp AP flour, ground ginger, nutmeg, black pepper and salt.
6. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat.
7. Add milk and put it back on heat. Bring it to boil.  Boil for 2 minutes, stirring constantly.
8. Remove from heat.  Add the cheeses and whisk until the cheese melts.  Add the cauliflower and mix well.
9. Add the cooked pasta in cheese sauce and gently mix.
10. Pour the mixture into a baking dish.  Cover with foil and bake for 20 minutes.
11. Remove the foil and spread the bread crumbs topping evenly over the pasta.  Put it back in the oven and broil until golden brown.
12. Serve hot.

Carrots and Squash Farfalle with Creamy Pesto Sauce

Ingredients:
Farfalle Pasta - 1/2 box (I used Barilla carrots and Squash)
Pesto - 1/4 cup (Refer to my recipe here)
Heavy Cream - 1/4 cup
Butter - 1 TBSP
Salt & Pepper - to taste

Method:

1. Bring 2-4 quarts of water to a boil.  Add salt to taste.
2. Add pasta to boiling water.
3. Boil for 4 -5 minutes, stirring occasionally.  
4. Meanwhile, in a saucepan add heavy cream and butter.
5. Heat until butter melts.
6. Add pesto, salt and pepper. Stir well.  Simmer for 1 minute.  Do not let the mixture boil.
7. Drain the pasta and transfer it to a large bowl.  Pour the sauce over pasta and mix well.
8. Serve hot.  If you are packing for lunch, make sure to put it in a hot pack.

Linking this to Nithu's Healthy Food for Healthy Kids event which I am hosting this month.

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.