Showing posts with label Parmesan Cheese. Show all posts
Showing posts with label Parmesan Cheese. Show all posts
Showing posts with label Parmesan Cheese. Show all posts
Showing posts with label Parmesan Cheese. Show all posts

Tomato And Balsamic Pasta#Improv

This dish is super quick and easy to put together especially perfect for those when dinner needs to be ready in a hurry. The magic of this dish is the balsamic vinegar, it gives a tangy flavor to it.
Serves 2
Ingredients

1 Cup Heaped Ziti Pasta
2 Tablespoons Olive Oil
1 Medium Onion - chopped
4 Cloves Garlic - minced
2 Medium Tomatoes - chopped
1 Tablespoon Balsamic Vinegar
1 Cup Vegetable Stock
½ Cup Pasta Water
½ Teaspoon Red Chilly Flakes
½ Teaspoon Freshly ground black pepper 1 tsp
2 Tablespoon Freshly Chopped Basil Leaves
Grated Parmigiano-Reggiano as required

Method
Boil the ziti pasta as per package instructions. Drain and reserves ½ cup pasta water.
In large pan heat the olive oil add onions, garlic sauté till the onions are translucent. Now add in tomatoes, balsamic vinegar and vegetable stock, pasta water, bring this to a boil, cover and let this cook till the tomato softens a little. 
Then add red chilies, black pepper, basil leaves and pasta, give this a good mix and let it simmer it for 2 - 3 minutes, on medium high flame, stirring at intervals.
Serve it up in a bowl with lots of freshly grated Parmigiano-Reggiano and with a fried egg (optional).... Enjoy!!

Labels : Vegan, Italian, Serves Two, Tomato, Basil, Balsamic Vinegar, Pasta & Noodles, Improv Cooking Challenge, Parmesan Cheese, Main course, Italy, International Cuisine

Improv Cooking Challenge:April 2021
Tomatoes & Balsamic 
Stuffed Caprese Chicken by Making Miracles 
Tomato and Balsamic Pasta by Sneha’s Recipe
Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking  
Balsamic Braised Chicken Breasts by A Day in the Life on the Farm   

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Classic Minestrone Soup#Soupswappers

This Classic Minestrone Soup is a hearty Italian Vegetable Soup made with tomato broth, pasta or rice.
Minestrone is traditionally made to use up leftover vegetables, so use any seasonal vegetables and greens you have on hand or whatever you have in your pantry.

This hearty , delicious minestrone is easy to make and worth the effort. This soup is great for lunch or dinner, it tastes even better the next day.
This classic minestrone soup recipe is healthy, easy to make and tastes awesome. It’s vegan, too, if you don’t top it with cheese.

Serves 3 -4
Ingredients

1 Tablespoon Olive Oil
1 Small Onion - finely chopped
1 Carrots peeled and diced
1 Stalk Celery diced
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Dried rosemary
Salt to taste
Freshly Ground Black Pepper to taste
2 Large Tomatoes - peeled and chopped
1 Large Tomato - pureed and strained
1 Medium Potato - peeled and diced
¼ Cup Cabbage - thinly sliced
¼ Cup Dried Cannellini beans - soaked and boiled
4 French Beans - trimmed and cut into 1-inch bits
1 Clove Garlic - minced
Few Leaves Fresh Basil - optional
Grated Parmesan cheese as required for serving
2 Cup Vegetable Stock
1 Cup Water
1 Bay Leaf
1 Cup Orecchiette, elbow or small shell pasta
1 Teaspoon Lemon juice

Method
Heat the olive oil in a large pot over medium heat, add the chopped onion, carrot, celery, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent.
Add the tomato puree and sauté for 2 minutes, add , garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Add in the diced tomatoes, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
On medium-high flame bring this to a rolling boil, then cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce flame to medium low so as to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and cabbage Continue simmering, uncovered, for 15 to 18 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and drizzle a teaspoon of olive oil. Taste and season if necessary with more salt and pepper until the flavors according to your taste.
Garnish bowls of soup with grated Parmesan, if you’d like
or for vegan without the cheese. 
Labels: Soup, Soup Swappers, Vegetarian, Italian, Minestrone Soup, Vegan, Parmesan Cheese, Healthy
For this month our Host is Camilla M. Mann , and our theme For March is "Let's put a little Spring in our minestrone".  

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Air Fryer Coriander & Parmesan Roasted Baby Red Potatoes#Improv

These are crispy on the outside, soft and succulent inside. This makes a perfect side dish or a diet meal. 
Ingredients
500 Grams Red Potatoes, scrubbed and halved (quartered if extra large)
2 Tablespoons Olive Oil
5 Cloves Garlic -  minced
½ Teaspoon Sea Salt
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Lemon Pepper seasoning
1 Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
8  Fresh Basil Leaves - torn
2 Tablespoons Grated Parmesan cheese
1 Tablespoon Chopped  Coriander leaves
2 Fresh Red Chilly - de seeded n slit- for color n freshness. 

Method 

In a large bowl, combine all the ingredients, mix well, except the potatoes, red chilly  and coriander.  
Toss the potatoes, in this marinade so that they are evenly coated.  
Add the red chilly and coriander , toss again. Keep them aside for at least 10 minutes.
Then preheat an air fryer to 175 degrees C for 3 minutes.
Pour potatoes into the air fryer basket, cook, tossing occasionally, until golden brown, for about 20 to 25 minutes. Test for doneness by piercing them with a knife until tender. Serve immediately..  
Enjoy!!
Labels : Air Fryer, Red Baby Potatoes, Parmesan Cheese, Coriander Leaves, Olive Oil, Healthy, Diet Meal, Side Dish, Gluten free, Improv Cooking Challenge

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Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.
  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 
For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  
Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  
¼ Teaspoon Salt  
¼  Cup Milk
¼ Teaspoon Baking powder

Method
In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.
After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 
Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .
I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  
The next tray, made small circles,  see pic above.
Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 
These are crisp from outside and soft and chewy from inside.
Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

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