Showing posts with label Pasta & Noodles. Show all posts
Showing posts with label Pasta & Noodles. Show all posts
Showing posts with label Pasta & Noodles. Show all posts
Showing posts with label Pasta & Noodles. Show all posts

Chicken & Tomato Macaroni Soup For Two#Soupswappers

This month for Soup Swappers our host is  Colleen. Our theme is "Make a soup, chowder, or chili using any shape, variety, or flavor of pasta you choose. Get creative."

This an oil free, its a thick soup, so delicious and filling. It's so easy to make not much of cutting or chopping and not much pots and pans to clean.


Ingredients  
3 Cups Chicken Stock 
1 Tablespoon Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoon Hot and Spicy Tomato Sauce
1 Cup Boiled Macaroni
½ Teaspoon Salt
½ Teaspoon Black Pepper powder
1 Cup Creamy Style Sweet Corn
1/2 Cup Shredded Chicken
Method

In a sauce pan add the chicken stock , cream style corn, tomato puree, sauce, stir this well. Place it on medium high flame and bring it to a boil stirring it in between. Let it simmer for on medium low flame for 5 minutes, keep stirring after a minute or two. Let this soup thicken/ reduce to 2 cups. Then add the boiled macaroni, shredded chicken, salt and black pepper, again bring this to a boil. Take off flame.
Serve immediately.  Enjoy!!

Labels : Pasta & Noodles, Soup, Soup Swappers, Chicken, Tomato, Oil Free, Healthy
Other Pasta Soups 
Aash-e Reshte from Culinary Adventures with Camilla
Beef and Tomato Macaroni Soup from Palatable Pastime
6-Ingredient Broken Spaghetti Pasta Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chicken & Tomato Macaroni Soup For Two from Sneha's Recipe
Crockpot Turkey Noodle Soup from Home Sweet Homestead
Minestra from A Day in the Life on the Farm
Shrimp and Tomato Stew with Fregola from Karen's Kitchen Stories

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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

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Stir Fry Baby Corn On A Bed Of Fettuccine Pasta

This is a tangy and sweet baby corn stir fry. This is served on a bed of Fettuccine pasta. It's vegan and delicious. 
Ingredients
3 Tablespoons Sesame oil
6 Baby corns - cut into four parts
2 Capsicums - cut into strips
1 Spring Onions - white and green sliced separately
1 Tomato - de seeded - cut into strips
1 Tablespoons Ginger Garlic paste -
1.1/2 Teaspoon Red Chilly powder
2 Tablespoons Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoons Corn flour - mixed in 1/4 cup water
1/2 Teaspoon 
Ajinomoto - optional
1 Teaspoon Soy sauce
Salt to taste
200 Grams Fettuccine Pasta
Method
Boil the Fettuccine Pasta as per packet instructions.
Mix the ginger - garlic paste in 2 tablespoon water and keep aside.
Fry the baby corn, capsicum and tomato separately, keep aside.
In a wok heat oil and add the ginger-garlic paste and fry till all the water dries. Then add the tomato puree, tomato sauce, soy sauce, chilly powder and salt to taste. 
Stir fry till oil leaves the sides then add the white part of the onion and stir fry on high flame for a minute add the fried baby corn, capsicum and tomato, stir fry on high flame for a minute add water to make it saucy and the ajinomoto  and bring it to a boil, add the corn flour slurry and let it thicken slightly. 
Take off flame and serve it on a bed of Fettuccine pasta.
Labels : Pasta & Noodles, Baby Corn, Vegetarian, Vegan, Main course, Italian

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Baked Mexican Chicken Spaghetti#BakingBloggers

Whenever  we are invited for a party , I always ask my host what can I bring.   Took this  Baked Mexican Chicken Spaghetti for the dinner party.

This was  a delicious and makes a fantastic festive dinner that your friends and  family will enjoy. It's topped with cheese, Mexican seasoning, baked until it becomes oey, gooey and the cheese is melty, to perfection. 

Servings 7 -8
Ingredients  

1 Kg Boneless Chicken - chopped into tiny cubes
2 Large Onions - finely chopped
1 Tablespoon Each Ginger Garlic - minced
1 Green bell pepper - finely chopped
200 Grams Tomato Puree
2 Jalapenos - finely chopped
2 Tablespoons Finely chopped Parsley
6 Medium Ripe Tomatoes
1 Packet Mexican Noodle Taste Maker
1 Teaspoon Cayenne pepper
Salt to taste
1 Teaspoon Mexican Seasoning
3 Tablespoons Oil
500 Grams Spaghetti pasta

For the Toppings  

Few Fresh Basil Leaves
Mixed Herbs
Mexican Seasoning
Chopped Parsley
Diced Coloured Bell Peppers

Chopped Spring Onion Greens
Grated Cheese as required - see notes
Method

First cook the spaghetti as per package instructions. Drain it and keep aside.
Blanche the tomatoes, remove the skin and chopperize them. Keep this aside.
Heat oil a large skillet, add the onions , ginger and garlic, saute till the onions are translucent, add the chicken and saute till it turn pink to white, now add the, tomato puree and chopperized tomatoes, Mexican taste maker , jalapenos and stir fry till nicely mixed. Reduce the flame to medium low and let it cook till dry but still moist. Now add the chopped capsicum and Mexican seasoning, cayenne pepper and taste for salt and add accordingly. See that this mixture is not dry but saucy. 

Grease a big casserole dish lavishly with oil or butter , I used a non stick baking dish to make this.
Transfer the chicken mixture to the baking dish 

Place the coloured bell peppers, sprinkle chopped parsley. 
Sprinkle little cheese on top 
Spread  the spaghetti and place the coloured bell peppers, sprinkle chopped parsley and spring onion greens again cheese as much as you would like, I used a total of 1.1/2 cups of grated cheese.
A sprinkle of Mexican seasonings and mixed herbs on  top 
Dot it with tiny cubes of butter and and few basil leaves  bake  at 180 until cheese is melted or for about 20 to 25 minutes. 
Remove from oven, and let sit 5 minutes or so. Serve and enjoy!  Isn't this  Mexican Chicken Spaghetti, so creamy, dreamy and delicious! 

My Notes
I used a mix of Sheep cheese and cheeza cheese.

Labels : Baked, Pasta & Noodles, Chicken, Mexican, Baking Bloggers, Spaghetti, Cheese, Mexican Seasoning, Main course 
Baking Bloggers, theme for the month is Baked Pasta and our host is Sue


Baked Mac and Cheese with Corn by Anybody Can Bake
Baked Mexican Chicken Spaghetti by Sneha's Recipe
Cavatini by Palatable Pastime
Cheesy Artichoke Ravioli Casserole by Food Lust People Love
Cheesy Vegetable Pasta Bake by Cook with Renu
Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
Greek Giouvetsi by Pandemonium Noshery
Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
Meatless Lasagna by A Day in the Life on the Farm
Mushroom And Artichoke Pasta Bake by Oventales
Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
Sausage and Spinach Lasagna by Cookaholic Wife
Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
Turkey Tetrazzini by Reviews, Chews & How-Tos

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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
Teaspoon Black Pepper powder
½ Teaspoon Salt or to taste
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.



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

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Vegetarian Noodle Pizza#Improv

Today is our posting day for Event for Improv Cooking Challenge, Hosted by Nichole Little.  The theme is "Olives & Cheese".  Have surprise vegetarian guest coming home and you do not know what to serve them. Then this is a quick pizza to make, wherein, you will have these ingredients in the pantry.
Seeing this unique pizza my guest were thrilled, surprised. Do try this for your kids, be sure they will love it.


Ingredients
Makes 2 pizzas
1 Packed Egg noodles - boiled
1 Capsicum - cut into strips
1 Onion - cut into semi circles
1 Tomato - deseeded and cut into strips
5 to 6 Olives Black or Green- sliced
3 - 4 Tablespoons Pizza sauce - Homemade
1/2 Teaspoon Crushed Black Pepper
1 Teaspoon Oregano
1 Teaspoon Red pepper flakes
1/2 Cup Mozzarella - grated 1 cup
1/2 Cup Cheddar - grated
4 Tablespoons Heaped Corn flour
1/2 Cup Water
2 Tablespoons Oil 


Method

Boil the noodles as per the packet instructions.

In a bowl mix corn flour and water and pour over the noodles. Mix well so that the noodles are coated and the liquid is absorbed . 
In the meantime heat a large round tawa or frying pan with oil and spread the noodles evenly in a round circle with your hands. The flame should be very low.  Spread the pizza sauce on the noodles.
Arrange the sliced onions , 
then vegetables on noodles.
Spread grated cheese on top.
Sprinkle with crushed red pepper flakes, salt, black pepper powder and oregano. 
Arrange the olives. Cover with lid and cook for 7 to 8 mins on low flame. 
Remove the lid when the cheese melts.   Serve hot.
Enjoy!!
Labels : Vegetarian, Vegetables, Egg Noodles, Pasta & Noodles, Pasta sauce, Olives, Cheese, Improv Cooking Challenge

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Creamy Asparagus Pasta#Improv

Making a asparagus cream  puree out of the stalks means that every spoonful of pasta will have a delicious taste of asparagus, yummy and delicious. 

For this month's Event for Improv Cooking Challenge, Hosted by Nichole Little, the theme is Asparagus & Cream.
Serves 2
Ingredients

6 Asparagus
1/2 Cup Fresh Cream / Single Cream
2 Whole Garlic Cloves
2 Tablespoon Grated Parmesan Cheese
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Black Pepper powder
1 Cup Heaped Macaroni  Pasta
Salt to taste
Butter as required


Method

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. 

In a small saucepan add half a teaspoon of butter add garlic saute it for a minute then add the cream and heat till bubbles begin to appear at the sides of the pan. Take off the heat, set the pan aside.

Cook the stalks in boiling salted water for about 5 to 7 minutes until tender, drain, then tip into the cream with the grated Parmesan. Blitz it in a small blender or with a hand blender until smooth.

Cook the pasta according to packet instructions, then throw in the tips 2 minutes before the end of cooking time. 

In a big skillet  heat  a teaspoon of butter add the pasta, red chilly flakes and toss it for a minute now add the blended cream, toss till the pasta is coated with cream.  
Divide into individual serving  bowls, top with grated cheese, a sprinkle of black pepper and serve.  Enjoy ...

Labels : Fresh Cream, Asparagus, Garlic, Pasta & Noodles, Healthy, Delicious, Improv Cooking Challenge,Vegetarian 


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