Baked Vegetables Pasta Less Lasagna#SundayFunday

A delicious vegetable lasagna no pasta noodles necessary! Yes, it’s all veggies, cheeses and  sauce for a tasty comforting vegetarian dinner. (You won’t miss the noodles!)
6 inch Pyrex dish
Serves 2 as a complete meal

Ingredients
Cheese Sauce
¾ Cup Homemade Pasta Sauce
To Sauté Vegetables
1 Tablespoons Oil
1 Teaspoon Butter
1 Tablespoons Finely Chopped Garlic
1 Medium Onion - diced into small cubes
½ Cup Boiled Sweet Corn
1 Cup Diced Colored Capsicum - small cubes
1 Large Tomato - de seeded and diced
½ Teaspoon Oregano
½ Teaspoon Red Chilli flakes
½ Teaspoon Salt or to taste
10 White Bread Slices 
150 Grams Cheeza Cheese 
Method
For The Veggies 

Heat oil in a pan add the chopped garlic sauté for a minute add onions and sauté this for a minute add rest of the veggies, salt and dry spices sauté for 2 minutes stirring continuously then add tomato and sauté just for a minute. Keep aside to cool.
For The Bread

Flatten the bread slices with a rolling pin thinly
Assembling The Lasagna

Grease a oven proof glass dish/Pyrex dish 6 inch, spread 2 - 3 tablespoon red sauce, then on it drizzle a tablespoon heaped white sauce, arrange a layer of bread slices to cover the bottom leaving no gap ( fill the gaps of the dish), again spread red and white sauce over the slices/ base, spread little of the veggies and then a layer of processed & mozzarella cheese( I used cheeza). 

Again spread white and red sauce and on top the layer of veggies , a layer of cheese to cover it again white and red sauce, a layer of bread slice covering the base ( no gaps), again red and white sauce, layer of veggies again cheese bread slices, again all of the remaining red and white sauce and remaining veggies all of the remaining cheese, arrange for garnishing some diced colored capsicums, a dash of oregano, red chilly flakes.

Bake in a preheated oven at 180°C for 15 minutes with both elements on.

Baked Vegetables Pasta Less Lasagna is ready, cut in square and serve immediately. Making Lasagna at home has never been so easy, make your own vegetable Lasagna at home and Enjoy!

Labels: Bread Slices, Bread Slices, Lasagna, Pasta Less , Pasta sauce, Cheese Sauce, Coloured Bell Peppers, Sweet Corn, Cheese, Baked, Serves Two, Vegetarian, International Cuisine

For Sunday Funday , we are sharing "Comfort Foods"

Palatable Pastime: Swamp Soup 

Sneha's Recipe: Baked Vegetables Pasta Less Lasagna 

Amy's Cooking Adventures: Broccoli Cheese Pierogi Soup 

A Day in the Life on the Farm: Roast Pork Loin with Cherry Sauce 

Karen's Kitchen Stories: BBQ Glazed Meatloaf with Sweet Potatoes and Pearl Onions 

Food Lust People Love: Lemony Spring Vegetable Chicken Soup 

Culinary Cam: Comforting Beef Stroganoff 

Cheesy Wafer Pav - Mumbai Street Food#AlphabetChallenge

This is an unique/innovative street food. Street vendors are getting so innovative now days, you find new snacks created by them. This may seem like a totally bizarre dish, but it’s worth a try! 

There is no fancy prep required for this. Just a handful of chips thrown inside a pav with different sauces that they use chiptole sauce, piri piri or schezwan masalas, some onion and lots of cheese. You can use any spicy or non spicy sauce you want according to you taste buds. Try this and you will love this street food, wherein all are going ga..ga over it!
Made this for friends and they enjoyed it.

Ingredients
Pav - I used this Single Rise Brioche Dinner Rolls
Homemade Keto Chipotle Sauce
Mint Chutney
Spicy Lay Wafers
Grated Cheeza Cheese
Method

Take the pav slit it from between then apply chipotle sauce and mint chutney then place lays on both the pav's. 

Then add cheese and cover it on each other top it with so more cheese and grill / toast it. 

Grate some more cheese on top and your Cheesy Wafer Pav is ready. It does look tempting right? Enjoy!!

Labels: Wafers, Alphabet Challenge, Laadi Pav, Sauces, Chutney, Cheese, Street food, Mumbai

Let's take a look at the recipes being shared today with Alphabet "W" 
Jolene’s Recipe Journal: Whole Wheat Waffles  

Culinary Cam: Roasted Watermelon Radish with Maple-Kissed Tahini Sauce

Karen’s Kitchen Stories: Homemade Wonton Soup with Pork and Ginger

Blogghetti: Slow Cooker Ham and White Bean Soup 

Food Lust People Love: Honey Walnut Brittle 

A Messy Kitchen: Whiskey Sriracha Caramel Corn 

Sneha’s Recipe: Cheesy Wafer Pav 

A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail

Mayuri’s Jikoni: Walnut Chocolate Tartlets

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing

Magical Ingredients: Wintermelon Whole Wheat Paratha

Keto Cauliflower Mac & Cheese

Creamy, cheesy and super delicious Keto Cauliflower Mac and Cheese, it's so good that you can't even taste the cauliflower in this recipe! I love making this cauliflower mac n cheese because it's actually easier, low carb and a super comfort food. You won't miss the pasta in this dish.

Serves 4
Ingredients
500 Grams Cauliflower - cut into small florets
2 Tablespoons Almond Flour
3 Tablespoons Butter
200 Ml Fresh Cream
Salt to taste
½ Cup Shredded Cheddar Cheese
3 Slices Cheese or 1/3 Cup Shredded Mozzarella

Method

To a large pot filled with an inch of water, place a steamer basket. Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3 -4 minutes or until cauliflower is fork tender. Remove the strainer basket from the pot let any excess water drain.

To a sauce pan, melt butter over medium heat. Sprinkle in almond flour and stir for a minute. Slowly add the cream while stirring constantly. Add salt. Let mixture come to a boil and let simmer for 5-7 minutes or until mixture has thickened enough to coat the back of a spoon.

Once cream base has thickened, slowly add in shredded cheese, adding in a little at a time and stirring until smooth. Continue until all the cheese has melted and cheese sauce is smooth and creamy. Remove from heat, add cauliflower florets into the cheese sauce and stir until florets are well coated. Pour this into a butter baking dish. 

Place cheese slices on top and bake in a preheated oven @ 190°C until the cheese has started to melt and turned golden.  

Enjoy, this cauliflower mac and cheese is creamy, cheesy and will leave you wanting more!
Labels: Cauliflower, Keto, Low Carb, Baked, Cheese, International Cuisine, Holiday Side Dishes

Let's see what side dishes the others are sharing today.......The Best Baked Corn Casserole by Hezzi-D's Recipe Box
Homemade Old-Fashioned Dressing by A Kitchen Hoor's Adventures
Twice Baked Potatoes by Blogghetti
Palak Paneer Cornbread by Magical Ingredients
Carrot Souffle by Shockingly Delicious
Pumpkin Dinner Rolls by Karen's Kitchen Stories
Cabbage Salad with Oranges and Pecans by A Day in the Life on the Farm
Gluten Free Chipotle Cornbread Muffins by The Spiffy Cookie
Keto Cauliflower Mac & Cheese by Sneha's Recipe

Savory Chicken Muffins For Two#SundayFunday

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you. 

Makes 6 muffins

Ingredients 
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder 
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped   

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce 

Cheddar Cheese Slices

Chopped Coriander leaves 
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces. 
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom). 

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday 

Sunday Funday

Main Dish in a Muffin Tin

• Bacon Cheeseburger Cups by Amy's Cooking Adventures
• Personal Mini Ravioli Lasagnas by Food Lust People Love
• Pizza Cups by Our Good Life
• Poke Cups by Culinary Cam
• Savory Chicken Muffins For Two by Sneha's Recipe
• Sloppy Joe Cups by A Day in the Life on the Farm
• Teriyaki Chicken Cups by Karen's Kitchen Stories
• Tuna Noodle Casserole Cups by Palatable Pastime

Pound Cake Grilled Cheese & Strawberry Sandwich#FoodieHoliday

Get ready for grilled cheese sandwich like you’ve never had before! Dessert Grilled Cheese Sandwiches are made with pound cake, chocolate, fresh strawberries, gooey and melting cheese!

Speaking of pound cake, I had some left over from the April fool's chicken nuggets and used this to make a gooey dessert sandwich for hubby dear who has a sweet tooth.

Soft pound cake, crispy edges grilled in butter. Melting chocolate fudge sauce, just oozing out the sides of the sandwich. Fresh raspberries releasing their juices, and mixing with the luscious, cream cheese. A dessert sandwich you can't forget... yum..yum...delicious!

Ingredients 

2 Thick Slices Pound Cake
2 Teaspoons Butter
2 -3 Tablespoons Cream Cheese,
A Drizzle Chocolate Sauce-used Homemade Chocolate Fudge Sauce
4 -5 Strawberries - sliced
A Dlollop Whipped Cream

Method  
Heat a cast-iron pan or griddle , a panni press or sandwich toaster. 

Cut the pound cake into thick slices.

Add the cream cheese on both slices. Place the strawberries on top in one of the slices, drizzle homemade chocolate fudge sauce. 

Invert the other slice. 

Place the sandwich on the toaster add a teaspoon or more of butter on both side of the sandwich.  

Grill the sandwich till grilled. 

Transfer to a plate. 

When slightly cooled add the whipped cream on top, decorate with a few slices of strawberries and drizzle of chocolate fudge sauce.   

Serve immediately and Enjoy!!
Labels: Dessert, Grilled, Cheese, Sandwiches, Strawberry, Foodie Holiday, International Cuisine

Since April is National Grilled Cheese month we are sharing in Foodies Holiday Grilled cheese Recipes   

Grilled Cheese Breakfast Sandwich from  A Day in the Life on the Farm 

Pound Cake Grilled Cheese & Strawberry Sandwich  from Sneha's Recipe 

Grilled Cheese Club Sandwich from A Kitchen Hoor's Adventures
Spicy Chicken Grilled Cheese from Palatable Pastime

Gluten Free Besan Cheela/Chickpea Flour Pancake#SundayFunday

I, have made these Gluten Free Besan Cheela/Chickpea Flour Pancake two ways one without cheese and the other with cheese. They both taste good, but, hubby loved the one with cheese. We usually make this for a light dinner with soup or when we have guest for breakfast. This is quick one to make and the best part it that you can add or minus whatever spices or veggies you like a very versatile recipe. You can make this vegan but no adding the yogurt, instead add a pinch of baking soda to get a fully pancake.

Serves 4
Ingredients
2 Cups Besan/Chickpea flour
1 Scallions /Spring Onion- finely chopped.
1 Medium Tomato - finely chopped
•Red Pepper flakes - 1/2 tea spoon.
½ Teaspoon Turmeric powder
¼ Teaspoon Ajwain/Carom Seeds
2 Green Chillies - finely chopped
Butter or Oil as required
Salt to taste
2 Tablespoons Yogurt - optional
2 Tablespoon Finely Chopped Coriander leaves
Grated Cheese - as required

Method

Take a bowl, add chickpea flour, salt, pepper, chopped tomatoes, chopped onions, chopped green chilies, chopped coriander, carom seeds, mix this like a pancake batter. 

Heat a non stick pan with butter, pour the batter like pancake on the heated griddle, cook this both sides. 

Serve hot with sauce or chutney.
For The Cheese Cheela 

Added a little cheese in the batter  

Also spread cheese after flipping and fold. 

Cook till both sides of the fold are golden. 

Enjoy!!

Labels: Gluten free, Besan, Pancake, Scallions, Cheese, Breakfast, Healthy, Sunday Funday, Indian

For Sunday Funday we are sharing Savoury Pancake Recipes 

• Bacon, Chive, & Ricotta Pancakes from Amy’s Cooking Adventures
• A Savory Pannekoeken from Culinary Cam
• Crepes Sushi from A Day in the Life on the Farm
• Colcannon Cakes from Karen’s Kitchen Stories
• Savoury Chickpea Flour Pancakes from Mayuri’s Jikoni
• Gluten Free Besan Cheela/Chickpea Flour Pancake from Sneha’s Recipe
• Potato Pancakes from Palatable Pastime
• Oats and Lentil Pancakes (Chila) from Cook with Renu