Healthy No Oil Or Butter Pumpkin Basil Soup#Soupswappers

This is a warm soup, taste just delicious, no oil or butter. The basil leaves in this soup renders a beautiful and delicious aroma to it, I should lifts this soup to another level.

I, try to avoid using oil or butter to make a soup. For me a soup is something that is healthy and should have the natural flavor and taste of the veggies that are used to make it.

When I made this soup without oil or butter, was, apprehensive to serve my guest, whether he would like it or not. But,  he was so happy to have this flavorful soup. Took a second helping too.  Now this has become our family favorite. Do give this a  try and I am sure you too will love it.

This goes to our soup swappers event for this month our Host is Sally of Bewitching Kitchen , the theme is Say Goodbye to Winter. 

Serves 4 to 5
Ingredients
300 Grams Red Pumpkin - cut into small pieces
1 Cup Packed Basil Leaves
1 Small Onion - roughly chopped
4 Cloves Garlic - minced
1 Teaspoon Curry Powder
Salt to taste

Method

In sauce pan add 5 - 6 cups of water, add the pumpkin pieces, onion,  garlic and basil leaves, bring this to a rolling boil, cover and let it simmer till the pumpkin is soft, mushy and the broth  reduces . Cool it and then blend it. Pour it back into the same pan add the curry powder and salt to taste, if the soup is too thick add water accordingly. Bring it to a boil and serve warm. Enjoy this perfect winter soup.

Labels : Soup, Healthy, No Oil Or Butter, Soup Swappers, Red Pumpkin, Basil, Curry powder

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Chicken Pizzas - Gluten Free, Grain Free

These  Chicken Pizzas are gluten free, grain free and yummy.  A party dish, which can be prepared well in advance and kept in the refrigerator. Just half an hour before serving pop them into the preheat oven.  Ta .. Da.. these are ready to be served. 

Ingredients 

1/4 Cup Oil
2 Chicken Breast
1 Medium Onion - chopped
2 Garlic Cloves - paste
1 Cup Pasta sauce
1/2 cup Red Chilly Garlic sauce
Fresh Basil Leaves or 1 teaspoon dried Basil
1 Cup Cheezza Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Freshly crushed Black pepper

 Method 

Preheat the oven 200 degrees. 

Cut the each chicken breast in to 3 pieces. Now give a cross cut in each part, but not till the bottom ( it should looks like a flower see pic). 

Pat them dry and  fry on high flame with just a tablespoon of oil,  the cut side down till they are nicely browned on both sides ( do not  cook them, just want to seal the juices in the chicken, so while baking they do dry out). Then keep aside.

Heat remaining oil in a pan . Add onion and garlic cook for 2 minutes . Add pasta sauce and red chilly garlic sauce bring to the boil stir in basil. Season with salt and pepper . 

Place the chicken in a ovenproof dish, fill each chicken piece with the prepared sauce by pressing the filling into the cuts.

 Top it with cheese .  Place a small leaf of basil.   

Place them on a buttered pyrex dish pour a teaspoon of water in the dish ( this is to prevent the chicken from drying).

 Bake for 10 to 15 minutes till the chicken is done, the  top is golden and cheese has melted. Serve hot.

 To make it a complete meal serve them on a bed of gluten free boiled spaghetti or  noodles or on a bed of rice -that's just saute in olive oil, garlic and basil .

Labels : Chicken, Baked, Pizzas, Basil, Cheese, Pasta Sauce, Gluten Free, Party pleasers, Kids delight, Grain free

Veg Minestrone Soup #soupswappers

Wendy has started a new group, Soup Saturday Swappers, on every third Saturday of each month, our group will be posting soup recipes based on a theme. This month's theme is "healthy".

Since many of us make resolutions in the new year to start living a more healthy lifestyle.  I too took this theme seriously and made a healthy and nutritious  soup.  This is a comforting and delicious soup full of veggies and takes just few minutes for prepare. Try this healthy soup you will absolutely love it.

Ingredients

1.1/2 Cup Homemade Pasta Sauce - recipe follows
1/4 Cup Coloured Bell pepper - finely chopped
2 Tablespoons Carrot - finely chopped
1 Tablespoon Celery - finely chopped
1 Tablespoon Cauliflower - finely chopped
1 Tablespoon French Beans - finely chopped
5 Cups Water
1 Cup Boiled Chick Peas - Lightly mash a few of them
2 Teaspoons  Basil Pesto Sauce
Salt and Pepper powder to taste
1 Cube  Veg Soup Cube

Method

In a pot add the water, soup cube , pasta sauce, all the veggies,  chickpeas, basil pesto sauce,  salt and  pepper to taste.  Bring the ingredients in the pot to a rolling boil. Reduce the flame and let it simmer for a 4 to 5 minutes. Your soup is ready, taste for seasonings, add accordingly.   Enjoy this healthy and delicious soup in this cold weather.

Labels: Soup, Vegetarian, Pasta sauce, Basil, Pesto Sauce, Soup Swappers, Healthy, Vegetables, Minestrone Soup

Check out the link up, for more nutritious soups.

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Basil Pesto Sauce - How to make homemade Basil Pesto Sauce

The store purchased sauces contain preservatives, but this is without any preservatives, can still last a month in the freezer. This is also a quick and easy pesto to make. A great change from red sauce. Traditionally pesto sauce is made with pine nuts but since pine nuts are not easily available here and cost 6 times more than cashew nuts.  I used cashew nuts to make the same.
Ingredients
5 cloves garlic
2 Cups Fresh Basil leaves
3 Tablespoons Cashew nuts
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Parmesan cheese grated
A dash salt and pepper

Method
Add garlic to the food processor and mince. Next, add the basil leaves, nuts, Parmesan cheese, a dash of salt and pepper and while the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. Enjoy  this fresh basil pesto sauce, on pasta, sandwiches, etc.

Notes :

To preserve the colour add olive oil a inch above the pesto sauce before storing.

If you do not have Parmesan cheese use any other cheese that is easily available.  

Labels : Jams & Sauces, Basil, Continental Cuisine, Healthy