Basil Pesto Pasta with fresh homemade pesto

 Basil Pesto Pasta - Pesto sauce made with fresh basil leaves. This is a quick, delicious recipe to make as dinner or a healthy lunchbox for kids.

#pesto #pestopasta #basilpesto #pasta #pastarecipe #dinner #dinnerrecipe #lunchbox #homechef #recipe #cooking #homecook #vegetarian #healthy #kidslunchbox #kidsfriendlyrecipe

Spinach Pesto Pasta

 Kids love Pasta...but many of them don't like greens like spinach. This is a very tasty recipe to trick those picky eaters to eat their greens.

A tasty and healthy pasta recipe that can be a dinner or lunchbox recipe. #spinachpesto #pestopasta #pesto #pasta #pastarecipe #pastalover #palak #spinach #cooking #homechef #recipe #vegetarian #food #homecook #healthy #lunchbox #lunchrecipe #kidfriendlyrecipe #parmesan #parmesancheese

Cheesy-Veggie Pesto Macaroni

Ingredients

1 pk hashbrowns

2 cups elbow macaroni
1 red onion
1 cup chopped veggies
1 tsp italian seasoning
1/2 tsp red chilli flakes
1/4 cup pesto sauce
olive oil

1/2 cup cheese blend (mozarella and cheddar)
1/2 cup milk

Method
Spread the hashbrowns in a single layer in a baking dish. Bake in a 200c oven for 15-20 mins till golden brown.
Meanwhile, cook the macaroni till half done. Drain and set aside. Save some pasta water for later.
Heat olive oil in a pan, add chopped onions. Saute till transparent. Add the chopped veggies. Cover & cook on simmer till soft. Add the pesto, herbs/spices, salt & turn off the heat.
Add the cooked macaroni to the pan & coat with the veggie mixture. Add a little pasta water if required.

Remove the baking dish with the baked hash browns from the oven.
Spread the cooked macaroni on the hash browns.
Mix together milk & shredded cheese. Pour this over the macaroni.
Sprinkle with some italian seasoning & chilli flakes.

Bake in a 200c oven for 20-25 mins till the cheese has melted.
Serve hot.

Focaccia with carmelized onions & tomatoes

Focaccia (Italian pronunciation: [foˈkattʃa]) is a flat oven-baked Italian bread,^[1] which may be topped with herbs or other ingredients. It is similar in style and texture to pizza, but not considered to be the same.

Ingredients

1 1/2 cups flour
1 pkg Active Dry Yeast
1 tsp honey
1 tsp minced garlic

1 medium red onion thinly sliced
1 tomato sliced
1/4 cup grated Parmesan cheese
1 tsp fresh ground pepper
salt to taste
olive oil as required

Method

In a medium bowl, stir together yeast & honey. Set aside for a few mins in a warm place till the yeast is frothy & bubbly.

When the yeast is frothy, add some olive oil. Mix in flour, minced garlic & salt. Knead to form a smooth dough.

Cover with plastic wrap or a moist paper towel & set aside for 45 mins to 1 hr till doubled in size.

Press the dough onto a greased baking sheet. Using your finger make little hole like dents on the surface of the dough. Drizzle with olive oil. Let the dough rest for 15-20 mins till puffy.

In a pan, heat 1 tsp oil & caramelize thinly sliced onions.

Top the dough with caramelized onions & sliced tomatoes. Sprinkle with salt, freshly ground pepper & grated Parmesan cheese.

Bake in a 425F preheated oven for 15-20 mins till golden brown.

Remove from the oven, cut in slices & serve.

Penne with Spinach & Mushrooms

My little one loves pasta & she demands that I make it atleast once a week. This is one of her favorite food so I try to make it as nutritious as possible.

Ingredients

2 cups Barilla tri-color Penne Pasta
2-3 cloves of garlic (minced)
1 1/2 cups chopped spinach
1 cup sliced mushrooms
1 tsp fresh ground pepper
1/2 cup shredded mozarella cheese
2 tsp olive oil

Method

Boil water in a saucepan with some salt. Add the dry pasta to the boiling water & cook for 7-8 mins till "al dente". Al dente means to cook for just the right amount of time to get the correct texture & taste so that the ingredients are not overcooked.

Meanwhile, heat olive oil in a pan & add minced garlic. Saute for 2-3 mins till the garlic is a light golden. 

Add the chopped spinach. Cover for a few mins & cook till the spinach wilts. 

Now add the sliced mushrooms & cook till all the water from the veggies evaporates.

Add the drained pasta to the pan with the veggies. 

Add the fresh ground pepper & saute for a few mins.

Turn off the heat & sprinkle shredded mozarella.

Serve hot.

Cheesy Crust Pizza

Ingredients

Pizza Base (Click here for homemade Pizza Base recipe)

Individually wrapped Mozarella String Cheese

1 tbsp softened butter

1 tsp italian seasoning & 1 tbsp grated parmesan cheese (mixed together)




For the toppings

Ur choice of veggies...I used onions, tomatoes, green bell peppers, olives & mushrooms

1 cup blend of mozarella, cheddar & parmesan cheese

1/2 cup pizza sauce

1 tsp red chilli flakes

Method

Roll out the pizza dough. Place the cheese sticks on the edge of the rolled out dough. Wrap the cheese with the dough & seal well. Brush the sealed edge with melted butter. Sprinkle with a mix of parmesan cheese & italian herbs.

Spread the rest of the pizza base with the pizza sauce, layer with veggies & top with the cheese blend. Sprinkle with chilli flakes.

Bake in a 425F pre-heated oven for 12 - 15 mins.

Enjoy !!!

Veggie-Cheesy Macaroni

Ingredients

1 cup Elbow Macaroni
1/2 cup chopped veggies
1/2 cup milk
1 pkt cheese sauce mix
salt & pepper to taste

Method

Boil 1 cup water in the microwave on high for 4-5 mins. Add the macaroni & veggies. Cook on high (partially covered) till tender(approx.10mins)

Add milk,salt & pepper. Cook on high for a 4-5 mins without covering.When the pasta & veggies are completely cooked, add the cheese sauce mix & mix well.

Remove from the microwave.
&
Serve warm.

This recipe is a part of my "LunchBox Treats" Event

Cheesy Manicotti w/ Marinara Sauce

Ingredients

Manicotti Pasta Shells (6-7)

1/2 cup Marinara Sauce ( recipe follows)

Cheese Filling

1 cup ricotta cheese
1/2 cup shredded mozarella
1/2 cup shredded parmesan
2 tsp parlsey flakes or chopped parsley
1 tsp fresh ground pepper
salt to taste

Method

Cook pasta for 7-8 mins till al-dente.Drain &  set aside.

Mix together the three kinds of cheese, salt, pepper & parsley to make the cheese filling.

Fill a ziploc bag with the cheese filling. Make a small cut in a corner. Seal the bag & squeeze the filling thru the cut into the cooked manicotti shells.

Layer the cheese filled pasta in a buttered baking dish. Pour the marinara sauce over the pasta.

Sprinkle with a handful of shredded mozarella.

Cover the baking dish with aluminium foil & Bake in 350F pre-heated oven for 25-28 mins.

Serve warm.

Homemade  Marinara  Sauce

2-3 cloves of garlic (minced)
1 onion (finely chopped)
1 small can of tomato paste
1 tsp of dried italian herbs
salt to taste
1/2 tsp sugar
1 tsp oil

Saute garlic & onions in 1 tsp oil. When they are almost done, add the dried herbs & saute for another min.

Add the tomato paste, salt & sugar. Cook till thickened to desired consistency.

Pour over pasta. Store leftover sauce in the refridgerator in an airtight container.

Linked to  Renuka's Event - Around the world "Italian"

Banana-Nut Biscotti

Biscotti (pronounced /bɪˈskɒti/, Italian pronunciation: [bisˈkɔtti]) more correctly known as biscotti di Prato (English: biscuits of Prato), also known as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.


Ingredients

2 cups all purpose flour
1/2 cup sugar
2 bananas (mashed)
1 tsp baking powder
1 tbsp butter (softened)
1 large egg
1 tsp vanilla extract
a pinch of salt
1/2 cup chopped almonds & pistachios (toasted)

Method

Combine together flour, sugar, salt & baking powder in a bowl. Fold in the toasted nuts.
In a separate bowl whisk the egg, add the rest of the wet ingredients (mashed banana, vanilla extract & butter).
Add the dry ingredients to the wet mixture to form a dough. ( The dough will be sticky )
Roll the dough on a lightly floured surface into  1" thickness.

Bake in a 350F pre-heated oven for 23-25 mins.
Remove from oven & cool for 10 mins.

Cut diagonally into 12 (1/2 inch) slices.
Place slices, cut side down & bake for 10 mins.
Turn the cookies over & bake for an additional 5 mins ( the cookies may be soft in the center but will harden as it cools )

Remove from baking sheet & cool completely.
Store cooled cookies in an airtight container.

Linked to http://myeasytocookrecipes.blogspot.com/2012/01/banana-recipes.html

Garlic Breadsticks

Ingredients

1 cup all purpose flour
2 tsp yeast
1 tsp sugar
salt to taste
1 tsp olive oil
1/2 tsp garlic powder

2-3 cloves garlic(minced)
1 tsp parsley flakes
2 tbsp softened butter

Method


Dissolve yeast in 1/2 cup of warm water & set aside for 10 mins.

Knead together flour, sugar, salt,garlic powder with the yeast to form a smooth firm dough. Smear the dough with olive oil & set aside till the dough rises & doubles in size.

Roll the dough on a lightly floured board. Cut into 1 inch thick pieces using a pizza cutter. Twist with the help of ur finger.

Place this on ur baking tray & let it rise for another hour.

Brush with a mixture of butter,minced garlic & parsley flakes. Sprinkle grated parmesan cheese on top.

Bake ina 425F pre-heated oven for 12-15mins.

Serve hot with soup or pasta.

Homestyle Sundried Tomato

I was inspired to make some sundried tomatoes from the tomatoes in my little kitchen garden. Sundried tomatoes can be used in pastas, sandwiches & soups.

You will need 2-3 lbs of tomatoes, some olive oil, salt & 2-3tsp of mixed italian (dried) herbs.

Slice the tomatoes after discarding the ends. Brush with some olive oil & sprinkle with salt & herbs.

Spread them in a single layer on a flat tray/plate.

Sun dry them for 5-7 days depending on the weather.

Store the completely dried tomatoes in an airtight container.

Use in pasta's & sandwiches.

A  look  at  my  little  kitchen  garden

Spinach & Mushroom Calzone

Ingredients

Pizza Dough
1/2 cup chopped spinach
1/2 cup sliced mushrooms
2-3 cloves of garlic (minced)
2-3 shallots (chopped)
1/2 tsp red chilli flakes
1 cup shredded mozarella cheese
salt & pepper to taste
2 tsp olive oil

Method

Saute garlic & shallots in  a pan with 1 tsp olive oil. Add spinach & mushrooms & cook till they are tender.
Add salt, pepper & chilli flakes & cook for 4-5 mins.

Roll the pizza dough till about 1/4 inch thick. Transfer to a baking sheet.

Spread the prepared filling & shredded cheese on one side of the rolled dough leaving a 1inch border.
Fold the other side of the dough onto the filling. Seal the edges by pressing with a fork.
Make a  small slit on the top of the calzone.

Brush the calzone with some olive oil & bake in a pre-heated 450F oven for 15-20 mins till golden brown.

Serve warm with marinara sauce.


Linked to  Renuka's Event - Around the world "Italian"

White Pizza

Ingredients


Pizza Dough (Click here for recipe)

1 cup Ricotta Cheese
2 cloves garlic (minced)
1/2 cup chopped Spinach
1/2 cup chopped mushrooms
1 eggplant
1/4 cup shredded mozarella
1/4 cup grated parmesan cheese
salt & pepper to taste

Method

Slice the eggplant into thin slices. Roast the slices till golden brown on both sides.

Roll the pizza dough. Mix minced garlic with ricotta cheese. Spread this onto the pizza base.

Spread the roasted eggplant, spinach & chopped mushrooms as the next layer.

Top with mozarella & parmesan cheese. Season with salt & pepper.

Bake in a 425F pre-heated oven for 18-20 mins.

Three Cheese Baked Pasta

Ingredients

2 cups dried pasta (penne or farfalle)
1 onion (chopped)
2-3 pods garlic (minced)
a few sun-dried tomatoes (finely chopped)
1/2 cup chopped spinach
1/2 cup sliced white mushrooms
1/2 cup milk
1/4 cup cream
2 tsp flour or cornstarch
a handful of each (Ricotta, Parmesan & Mozarella) cheese (shredded)
1/2 tsp Italian herb mix (oregano,thyme,rosemary)
salt & pepper to taste

Method
Cook the pasta in boiling water with salt fo 7-8 mins. Then drain & set aside. (Save 1/2 cup pasta water for later)

Saute garlic & onions in 2 tsp of Olive oil. When they begin to turn brown,add chopped sun-dried tomatoes. Saute for a couple of mins. Add spinach & mushrooms & saute for a few mins.Add salt,pepper & italian herbs & mix well.

Mix together milk & cream. Add flour & mix well to form a smooth sauce. Mix in grated Parmesan & Ricotta cheese. Add this to the vegetable mixture. Cook for 2-3 mins. (If the sauce gets too thick,add some of the pasta water.)

Mix together the saucy vegetables with the drained pasta. Transfer to a baking dish. Spread a layer of shredded mozarella cheese on top.

Bake in a 200F pre-heated oven for 25-30 mins till the cheese melts & turns golden brown.

Serve hot.

This recipe is part of CWF - Spinach & also Linked to  Renuka's Event - Around the world "Italian"

Cheesy Poppers

Ingredients

3/4 cup flour

2 eggs

1/2 tsp Italian Seasoning (oregano, thyme, parsley)

1/2 cup milk
1/4 cup grated mozarella cheese

1/4 cup parmesan cheese

a handful of finely chopped cilantro leaves

salt & pepper to taste

Method

Pre-heat oven to 400F

In a blender, blend together all the ingredients till it forms a smooth batter.

Grease muffin try & pour the batter into the muffin cups filling each of them 3/4.

Bake for 20-25 mins till golden brown.

Cool & store in an airtight container.

Fried Mozzarella sticks

Mozzarella is a generic term for several kinds of originally Italian cheeses that are made using spinning and then cutting (hence the name; the Italian verb mozzare means "to cut")
Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil
Amount of nutrients in 100g of edible portion of mozzarella, whole cow's milk
Protein-22 g ,Fats-22 g, Calcium-500 mg, Phosphorus-350 mg, Sodium-630 mg

Ingredients

1 Mozarella cheese block

1/2 cup all purpose flour

2 tsp corn flour

1/2 tsp red chilli powder

1/2 cup breadcrumbs

1 tsp dried parsley leaves

oil for deep frying

Method

Cut mozarella into 1"thick by 5"length sticks.

Make a slightly thick batter with all-purpose flour,corn flour,chilli powder & water.(There is no need to add salt to the batter b'coz the cheese wld be salty)

On a plate,mix together breadcrumbs & dried parsley leaves.

Dip the cheese sticks in the batter & roll them the breadcrumbs. Repeat this process one more time.

Arrange the sticks in 1 layer & freeze them for 1 hr.

Heat oil in a frying pan. Fry the cheese sticks in small batches on medium heat till golden brown.

Remove & drain on a paper towel.

Serve hot with ketchup/marinara sauce.

This recipe is a part of "Deep Fried Snacks" Event on Radhika's Tickling Palates  &  Renuka's Event - Around the world "Italian"