Baked Mixed Veg Pasta#BakingBloggers

Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.

Ingredients 
250 Grams  Pasta -  used Macaroni
1 Cup Pasta Sauce - Homemade
2 Cups Thick Bechamel sauce
1 Teaspoon Italian Seasonings
100 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For Assembling the Pasta  
Coloured Capsicum - diced
2 Tablespoons Boiled Sweet Corn
1 Tablespoon Italian Seasonings
For the Sauted Veggies  
150 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/4 Cup Sweet Corn - boiled
3 Baby Corns - chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Italian Seasonings
1/2 Teaspoon Fresh Thyme
2 Big Cloves Garlic - finely chopped
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method
Boil the  pasta as per the package instructions till al dente. Keep aside.

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside
For the Veggies 
In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
In the prepared veggies add the pasta sauce and mix well, keep aside.

To assemble the Pasta.
Grease a 8 or 9 inch round Pyrex dish with butter. 

Arrange 1/2 of pasta. 

Sprinkle 2 to 3 tablespoons of the cheese

 Then spread all of the veggie filling and press it well, 

Add the remaining pasta

 Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.

 Dot it with butter and spread all of the remaining cheese. 

Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 

After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

Cool it slightly and Enjoy...

Check here for Pasta Sauce - Homemade and here for Bechamel sauce

Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese

Baking Bloggers
Baking with Spring Vegetables
Baked Mixed Veg Pasta by Sneha's Recipe
Baked Romaine Lettuce Chips by Our Good Life
Chicken and Asparagus Pasta Bake by Palatable Pastime
Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
Roasted Radish Tart by Sid's Sea Palm Cooking
Roasted Spring Vegetable Farro Salad by Caroline's Cooking
Roasted Veggie Cobb Salad by Cookaholic Wife
Spring Vegetable Gratin by A Day in the Life on the Farm
Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

Italian Tomato Bread Soup#Soupswappers

This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

Makes 2 Servings
Ingredients 
1 Big Slice of Bread
2 Ripe Tomatoes - chopped
1 Onion - chopped

3 Cloves Garlic - chopped
1 Teaspoon Oil
1/2 Teaspoon Mixed Italian seasoning
1/4 Teaspoon Black Pepper powder
1 Veg Soup Seasoning

1 Stick Celery with  leaves - chopped
Water as required
4 - 5 Cherry tomatoes -  slice in two

A Few Basil Leaves
Method

Heat oil in a pan, Add garlic fry till starts to change color.

Add onion and fry till it just starts to turn golden.

Add tomatoes and  cook till  the tomato is mushy.

 Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 

Add the bread and again add 1/2 cup water and cook for another 2 minutes. 

 Take  it off  flame and let it cool down. Blend to smooth paste.

In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 

Now add the  cherry tomatoes. 

Garnish with chopped scallion greens and  basil leaves.

 Serve hot

Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

Inlinkz Link Party

Creamy Italian Dressing With Mayo & Red Wine Vinegar#Improv

This Italian Dressing is so creamy and luscious! It's very easy to prepare, as all you need to do is whisk all the ingredients in a bowl till smooth! Store it in an airtight jar in the refrigerator, where it will stay good for 5 days to a week.

Ingredients
2 - 3 Tablespoons Red Wine Vinegar
¼ Cup Mayonnaise - use store bought
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Sour Cream
¼ Teaspoon Italian Seasoning Mix - powdered
¼ Teaspoon Garlic powder or 1 Clove Garlic - minced
¼ Teaspoon Sea Salt or to taste
1 Teaspoon Finely Chopped Parsley
A Dash of Fresh Herbs Oregano, Rosemary and Chives - finely chopped
Method

In a bowl add all the ingredients and whisk it well till creamy. Taste for salt and seasonings. Now add the fresh herbs and parsley. Keep this in the refrigerator and serve cold.

It's mouth-watering, tasty, the red wine vinegar with fresh herbs gives a exquisite touch  and takes this dressing to another level altogether. 

Used this to serve Heart Salmon Cakes For A Romantic Meal 
Do check on other recipes that I used this dressing for.

Labels : Mayonnaise, Red Wine Vinegar, Italian seasoning, Fresh Herbs, Chutneys & Dips, Italian, Italy, Improv Cooking Challenge
Check out what the other bloggers have made!

Improv Cooking Challenge: February 2019

Ingredients: Wine and Italian Seasoning

• Creamy Italian Dressing With Mayo & Red Wine Vinegar by Sneha's Recipe
• White Wine & Herb Grilled Chicken by Kate’s Recipe Box
• Veal Scalloppini and Piccata Gnocchi by Palatable Pastime
• Slow Cooker White Wine Mushrooms by Cheese Curd In Paradise
• Slow Cooker Italian Roast Beef by Cookaholic Wife
• Winey Mary: Bloody Mary meets Red Wine by Our Good Life
• Lemon Caper Italian Chicken by Cindy's Recipes and Writings
• Lady and the Tramp Spaghetti and Meatballs by Simply Inspired Meals
• Italian Sausage Marinara with Penne by Jolene's Recipe Journal
• Pasta in White Wine Herb Sauce by A Day in the Life on the Farm
• Sausage Spaghetti Sauce Over Zoodles by Reviews, Chews & How-Tos

Chicken Bolognese#FantasticalFoodFight

For a healthier alternative to red meat I have made this in an authentic Italian style, try this Chicken Bolognese. 

Ingredients 

1 to 1½ Cups Homemade Pasta sauce
250 Grams  Spaghetti Pasta - boiled

Ingredients for mince sauce

250 Grams Chicken Mince
1 Medium Onion - chopped 
1 Teaspoon Garlic Paste   
½ Teaspoon Dried Oregano 

½ Teaspoon Red Pepper Flakes
1 Teaspoon Black Pepper powder
½ Teaspoon Salt or to taste
1 Teaspoon Dried Basil
2 Tablespoons Butter 

2 Tablespoons Oil
Method 

For the Chicken mince

Heat butter and  oil in a pan. Add chopped onion, garlic paste, seasonings and mince. Fry for 5 minutes, add a cup water. Cover and cook until mince done. Add to it the prepared pasta sauce, mix well and let it simmer or 2 to 3 minutes. Taste for salt and sauce consistency.   Now fold in boiled pasta. Remove in a dish. 

Serve sprinkled with parsley and basil leaves. 

Lables :  Chicken, Pasta & Noodles, Italy, Pasta sauce, Spaghetti, Fantastical Food Fight, Main course

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing. Since October is National Pasta Month, so we are celebrating with making oodles of noodles to share! Our theme for the month is: PASTA
You can learn more about our group and how to join in the fun over at this site.

#FantasticalFoodFightClick on the hop link button to be transported to the other recipes:  

An InLinkz Link-up

Insalta Caprese Salad#Improv

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little,  theme for month is "Tomato & Cheese". 

Insalta Caprese Salad is an Italian restaurant style presented  salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes,  beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.😋😋 A perfect summer light salad.

Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in  the salad but forgot to sprinkle before taking pics😥😥

 Serves 2

Ingredients
2 Large Ripe & Firm Tomatoes-  cut into thick slices 
1 Pack of  Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves  as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

Method

On a serving  plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

An InLinkz Link-up

Sardinian Fennel, Chickpea & Tomato Soup#SoupSwappers

This month for Soup Swappers our Host of the month Camilla M. Mann , asked us create and share some soups that feature the darlings of Spring. Think fennel, peas, and whatever tickles your fancy. 

Made my first every fennel soup.. a Sardinain one and fell in love with fennel.  Thanks Camilla for choosing this wonderful theme, it's a delight to be part of this wonderful group of soup swappers which pushes us to try and make different cuisines.

This soup serves 4 as a complete healthy meal, we had  it as  our dinner.  Soup is so tasty and very satisfying, the fennel, chickpeas add different textures to it.

Ingredients
1 Cups Dried Chickpeas
2 Tablespoons Olive Oil
1 White Onion - chopped
1 Big Clove Garlic - finely chopped
2 Tablespoons Fresh Parsley - chopped
1 Bulb Fennel - sliced
2 Tablespoons Fresh Fennel fronds - finely chopped
1 Medium  Potato
200 Grams Tomato Puree

1/2 Teaspoon Sugar
Salt and  Freshly Ground Black Pepper as per taste

6 Cups  Water

2 Chicken Stock cubes
1 Cup Mini pasta -I used a mini Macaroni pasta
For Garnishing 
1/2 Tablespoon Fresh Fennel fronds - finely chopped
1/4 Cup coarsely grated or shredded Cheese - optional

Method

Wash and soak the chickpeas in water for at least 4 - 6 hours . Then pressure cook it with 1/2 teaspoon salt and water one inch above the chickpeas on high flame for one whistles then on low flame for 10 minutes. After soaking this makes 2 cups of cooked chickpeas.   When the cooker cools, open it and take 1/4 cup of chickpeas and mash it with a potato masher, keep aside.

Boil the potato till half done.  Peel and diced it into small cubes, keep it aside.

Boil the pasta till 3/4 done and keep aside.

Remove the stalks and fronds of the fennel, core it and thinly slice it. Keep aside.

In a large pot, heat the oil. Add the onion, garlic, and sliced fennel bulb,  cook gently, 

stirring occasionally until they are light pink or starts to caramelize, about 5 minutes.

 Now  add the  parsley, fennel fronds and potato and saute for  5 minutes. 

Add the tomato puree , sugar, 1/2 teaspoon salt or to taste , pepper, stock cubes and chickpeas along with stock and water.  

Stir well, cover, and cook for 25 to 30 minutes over medium low heat.

After half an hour the stock will reduce  a little (ie. 2 cups ) and the chickpeas will absorb the flavor of the fennel.  

Now add the pasta and the mashed chickpeas, taste for salt, and continue to simmer, uncovered, until the pasta is just tender. 

Serve this hot with finely chopped fennel fronds and a dash of pepper powder.  Enjoy.

We loved the soup a lot,  without the cheese. The broth is so  flavorful.  

Had a bowl of it remaining the next day the pasta had swelled  up so much,  added more water, since the pasta  had absorbed so much liquid and it tasted ever more yum.

My Notes:

I have added 1/2 teaspoon sugar to the soup, to cut the sour taste that the puree sometimes has.

Many of the recipes that I read had added cheese,  which I did not add, loved this without cheese, it was healthy, low in calorie and  yum.

Can make this Vegetarian and Vegan add vegetable stock or stock cube.

Lables : Soup, Fennel, Chickpea, Tomato, Sardinia, Italy, Healthy, Soup Swappers, Gluten free, Internaional Cuisine

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