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

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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

An InLinkz Link-up

Italian Herbs Grilled Fish #FishFriday

This our host for Fish Friday Foodie is Wendy, choose the theme Girlled Fish / Seafood. 

This fish is light on spices yet has a fantastic aroma of herbs. This makes a healthy and delicious grilled fish, the use of oil is very minimal. This herb-roasted fish is easy, impressive and elegant for a party or quick weekend dinner. Marinate the fish it in advance and grill it just before your guest arrive.

Ingredients

300 Grams Fish Fillet - I used Seer Fish
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Black Pepper Powder
1 Tablespoon Mustard Paste
1/4 Cup Lemon Juice
1/2 Teaspoon Salt
2 Tablespoon Oil

Method

Wash the fish and pat dry.

Mix all the given ingredients in a bowl well, rub it on the fish fillet and keep it aside to marinate in the refrigerator for at least 30 minutes to hour.

Heat a grill pan and grill the fish on each side for 4 to 5 minutes or till done. Enjoy this with  a bowl of salad or steamed rice and dal.

Labels : Fish, Seer Fish, Fish Friday, Italy, Herbs, Grilled, Continental Cuisine, Healthy

An InLinkz Link-up

Pasta Chicken Bundt #BundtBakers

This month event for Bundt Bakers our Host is Colleen, theme is " Untraditional Bundts " - wherein she asked us to show our creativity and share our ideas.   What recipe can you bake with a Bundt pan that isn't a cake?

Whenever I go for a party or to visit any one of family members or friends, mostly take something that is made at home.  When my friend invited me for a party at her home, asked her what should I bring.  She requested me bring a main course dish which children would enjoy.  

Since they are non vegetarians made a Pasta Chicken Bundt with layers of two different sauce, Homemade Pasta Sauce Pasta Sauce with Chicken and Cheesy Bechamel sauce. This was a hit and enjoyed by all.

Ingredients
400 Grams Boneless Chicken
1 Teaspoon Ginger Garlic Paste
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Mixed Herbs
1/2 Teaspoon Black Pepper powder
1/2 Teaspoon Chilly Powder
1 Tablespoon Tomato Ketchup
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Parsley
1 Tablespoon Oil
1 Tablespoon Butter
Other Ingredients
500 Grams Shell Pasta 
1 Cup Pasta Sauce - Homemade 
Mixed Veggies Sauted - see recipe below
3 Cups Bechamel sauce - a little thickened

1 Teaspoon Mixed Herbs

200 Grams Cheddar Cheese

100 Grams Mozzarella Cheese

For assembling the pasta

1 Baby corn - cut in roundels

Coloured Capsicum - cut into thick roundels

1 Tablespoon Boiled Sweet Corn

1 Tablespoon Parsley 

For the Sauted Veggies

250 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/2 Cup Sweet Corn - boiled
3 Baby Corns - cut in roundels
1 Large Onion - finely chopped
1 Teaspoon Pepper powder
1 Teaspoon Chilly flakes
1 Teaspoon Mixed Herbs
1/2 Teaspoon Fresh Thyme
1 Teaspoon Heaped finely chopped Garlic
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method

Boil the shell 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 mixed herbs, mix well till cheese is melted. Take off flame, reserve a cup of pasta sauce and in the remaining sauce add  in the  pasta and toss it well till pasta is coasted.   Keep aside

For the Sauted 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 high flame for 3 - 4 minutes.  Take off flame and cool it, sauted veggies are done.

For the Chicken

Marinate the chicken with salt and ginger garlic paste, keep it aside for at least 15 minutes.

In a pan heat oil and butter, add the chicken and saute till it changes color, add rest of the ingredients, the pasta sauce and mix well cover and cook till chicken is done and the gravy it thickened. Add the sauted veggies and mix well. Take off flame and  keep aside to cool.

To assemble the Pasta.

Take a 9 inch diameter  with 3 inch height, loose bottom pasta pan and cover the bottom with an aluminum foil,  oil the pan on all sides very well. Arrange the capsicum, baby corn and sweet corn, sprinkle parsley  ( see pic).

Sprinkle 2 to 3 tablespoons of the cheesey Bechamel sauce , 

now spread in half of the cheesey Bechamel sauce  coated pasta and press well, sprinkle a little cheese. 

 Then spread all of the chicken filling and press it well, again

sprinkle 2 to 3 tablespoons of cheese and 

add the remaining pasta, sprinkle all off the remaining cheese, garnish with caspsicum, sprinkle a little herbs. 

Dot it with butter.  Cover this with a foil and bake for 25 minutes in preheated oven at 200 degrees. 

 After 25 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

 Cool it slightly and umould it in a serving plate .

   

Enjoy...

Click here for  Pasta Sauce - Homemade  and here  for  Bechamel sauce .

Labels : Pasta & Noodles, Chicken, Baked, Bundt Bakers, Italy

 Bundt Bakers Untraditional Bundts #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Colleen from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes
Cheesesteak Bundt from Cookaholic Wife
Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Chicken Fajita Bundt Cake from Sew You Think You Can Cook
Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love
Classic Vanilla Flan Bundt from All That’s Left Are The Crumbs
Pasta Chicken Bundt from Sneha’s Recipe
Soap Bundt Cake from La Mejor Manera
Spinach Pasta Surprise from A Day in the Life on the Farm