Basil Tomato Vinaigrette

I usually prefer making my own vinaigrette. That way, I can play with ingredients and always come up with new combination. This offers variety in lunch which usually consists of cold salads. We both like vinegar based dressing over cream based. 

In this dressing, I have combined two of my favorite ingredients which assures great taste anytime. Use it with any cold salad, sprinkle some cheese and delicious meal is ready within minutes.

Yields 3/4 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup loosely packed basil leaves

1/4 cup sun dried tomatoes

2 tbsp white wine vinegar

1 tbsp olive oil

1 clove of garlic

Salt and pepper

Procedure

1. Add basil, garlic, vinegar and sundried tomatoes to blender

2. Gradually add olive oil till it become smooth

3. Add salt and pepper

Basil Walnut Pesto

Freshness of Basil, crunch of walnut and goodness of freshly shredded parmesan cheese are heavenly combined in this simple pesto. Use it with bread, sandwich, pizza, crostini or even crackers.

Yields 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

3 cup loosely packed basil leaves

1 cup walnut

1/2 cup parmesan cheese

2 cloves of garlic

1/4 cup olive oil, approx.

Salt and pepper

Procedure

1. Add basil, walnut, garlic and cheese in blender

2. Gradually add olive oil and make a coarse paste

3. Add salt and pepper

4. Put it in a jar and layer it with olive oil to avoid discoloration

Grilled Italian Roll

This summer we moved to a bigger place and finally we could check off two items on our wishlist: A Patio Swing and An Outdoor Grill. We ordered them online as soon as we moved and fortunately got them delivered super quick to make the best use for this summer. 

We have owned electric grill for quite some time but hardly have hands on experience with gas grill. So after successfully trying simple recipe like burger, I was all set to cook REAL food. And what better way to kick start Memorial Day Weekend?

These rolls are combination of pizza and sandwich. They are stuffed with grilled veggies, marinara sauce, pesto sauce and cheese. Crunchy from outside and moist and juicy from inside, these rolls are perfect supper for summer night.

Makes 8 Rolls
Preparation Time: 45 Minute (including sauce)
Cooking Time: 30 Minute

Ingredients
1 medium Italian eggplant
1 large zucchini
8 pc mixed sweet peppers
1 cup chopped spinach
1 cup marinara sauce
4 tbsp basil pesto
1/2 cup Parmesan cheese
Olive oil
4 pc tomato basil tortilla
Basil leaves
Salt and pepper

Procedure
1. Cut eggplant and zucchini into 1/4 inch thick slices
2. In a large bowl, generously coat eggplant, zucchini and peppers with olive oil and season with salt and pepper
3. Grill them on medium flame as desired

4. Peel off the skin of peppers and cut all veggies in medium size chunks
5. Now take a roll, spread pesto, pile grilled veggies and spinach, add sauce and cheese

6. Grill the roll till golden marks appear
7. Garnish with sauce, cheese and fresh basil leaves

Pizza Crostini

The winter being so brutal this year; it feels good to just step out for grocery after few days of confinement at home. The other day we were enjoying such 'Family Outing' at nearby supermarket and I was browsing their bakery section. And I could not stop myself from buying fresh loaf of Italian Bread coming right out of the oven. I was not sure then what to make out of it but I knew I would be experimenting with it for Friday dinner.

These little bites are topped with pizza style toppings, pesto sauce and cheese. Though they are perfect as an appetizer, we could use them as meal as well. I use lot of veggies and omitted cheese for healthier version :).

Make 16 slices

Preparation Time: 20 Minute (Provided Pizza Sauce is ready)

Cooking Time: 20 Minute

Ingredients

Loaf of Italian Bread or Baguette

1 small onion, finely diced

2 cup of veggies, finely diced (I used mixed peppers, corn and zucchini)

1/4 tsp garlic, minced

2 tsp olive oil

1/2 tsp Italian seasoning

2-3 tbsp pizza sauce

2 tbsp basil pesto

10-12 pc olives

1/2 cup mozzarella cheese (Optional)

Butter 

Salt and pepper

Procedure

1. Heat olive oil and add garlic and onion

2. Once onions turn translucent, add veggies

3. Add salt, pepper and Italian seasoning and cook them uncovered on medium-high flame till veggies become charred

4. Turn off the heat and add pizza sauce and olive rings

5. Slice the loaf, apply butter on both sides and cook it on grill

6. Top each slice with pesto, veggie stuffing and cheese

Penne Alfredo

Some places become integral part of our life that they are not places anymore, they become characters. Olive Garden is such a place for us. This has been always our favorite restaurant to celebrate small victories and remember our special days. We have been to this place N times that we can feel it, smell it. We rarely look at the menu. I would always order stuffed pasta in marinara sauce and he would go for either Fettuccine Alfredo or Five Cheese Ziti. But these days our hang out at restaurants have stopped for obvious reasons. But they could not stop me from trying restaurant menu at home.

The sharpness of fresh and aged Parmesan Cheese wrapped within richness of cream and butter ----- aahaaa, just mouth watering. I exactly wanted to replicate Alfredo Sauce recipe but my calorie conscious soul refrained me from doing so. This sauce requires cream cheese, butter and heavy cream. Instead I used plain flour to thicken the sauce and avoid/reduce quantity of cheese and cream. This pasta paired with salad and orange juice made perfect Friday Night Dinner.

Serves 2

Preparation Time: 10 Minute

Cooking Time: 40 Minute

Ingredients

2 cup pasta

2 tbsp butter

2 tbsp plain flour

2 cup heavy whipping cream

3/4 cup + 1/4 cup fresh parmesan cheese

2 loves of garlic, minced

Olive oil

Salt and pepper

Procedure

1. Cook pasta as per instructions

2. Heat butter in a thick bottom pan, when melted add flour

3. Cook flour till it turns pink/light brown. Then add heavy cream

4. Add garlic, salt and pepper stirring continuously

5. Cook for 5-10 minute till it is thick and consistent

6. Add cheese, mix well and turn off the heat

7. In a baking tray, layer pasta and sauce. Top with olive oil spray and remaining cheese

8. Bake at 350 F for 20 minute and then broil for 5 minute till cheese becomes bubbly and forms nice brown crust

CPK Tostada

Though I have never been a big fan of pizza, I am always up for 'CPK Tostada'. For last five years, we both have become addicted to CPK Tostada. We go there often and order this same dish without even looking at the menu. It is so yummy that so far I have never paid close attention to its ingredients. The only thing that got registered about this dish was that it was Mexican version of Pizza. 

Generally, I avoid outside food as much as possible. So during my last visit, I had a close look and was thrilled to figure out how simple it was to try at home. Almost all ingredients are handy and with store bought pizza crust, it's a job of minutes! 

Mine was extensively home made as I used Rajma in place of canned beans. Even I made salsa and chips at home. Preparation Time and Cooking Time shown below do not include time to prepare chips and salsa. 

Makes 6 medium pizza 

Preparation Time: 20 Minute + soaking time for beans * 

Cooking Time: 45 Minute  

* Can be replaced with canned re-fried beans. 

Ingredients 

1 cup kidney beans 

1 tsp taco seasoning 

1 tsp olive oil 

1/2 tsp cumin seeds 

1 clove of garlic, minced 

 6 pc pizza crust 

Sour cream per taste 

2 cup cold salsa ** 

1 cup shredded lettuce 

1 cup diced tomato 

3/4 cup Mexican blend cheese 

Tortilla chips *** 

Salt 

** Do not boil tomato and do not add corn kernels 

*** Use ready chips or fried/baked tortilla. I had neither of them so I mixed equal quantity of plain flour and corn flour, added salt and enough oil to sieve the flour. Rolled into thin strips, deep fried them and sprinkled with taco seasoning. 

Procedure 

1. Soak beans for 6-8 hours and pressure cook them with salt 

2. Heat olive oil, add minced garlic, cumin seeds, taco seasoning and cooked beans 

3. Lightly mash beans with fork or potato masher, add little water if required 

4. Brush pizza crust with olive oil and bake at 350 F for 5-7 minute until it turns light brown and crispy 

5. Spread sour cream, salsa and beans mixture. Top it with cheese and bake again until cheese is melted 

6. Add toppings of lettuce, tomato and tortilla chips 

7. Serve hot with salsa and/or sour cream

Three Cheese Manicotti

Nothing beats steaming dish of manicotti dripping with sauce and stuffed with cheese. Manicotti is a tube shaped pasta that can be stuffed with your choice of cheese and/or veggies and topped with marinara sauce.This has become our favorite dish at Olive Garden and sometimes we literally fight who would order this one. Though mostly we end up sharing :) 

There is no fixed book recipe to make this kind of pasta. In the simplest version, manicotti can be stuffed with ricotta cheese, salt and parsley. And then you can be as creative as possible by mixing different kinds of cheeses and veggies. I prefer veggies in stuffing to reduce amount of cheese - spinach, mushrooms and/or peppers can be used.

Makes 8 Manicotti

Preparation Time: 20 Minute + time to prepare sauce

Cooking Time: 45 Minute

Ingredients

1 cup ricotta cheese

1/2 cup mozzarella

1/2 cup parmesan cheese

1 cup veggies of your choice (I used 3 kinds of peppers)

2 tbsp freshly chopped basil leaves

1/2 tsp olive oil

3 cup pasta sauce

8 Manicotti

Salt and pepper

Procedure

1. Boil manicotti and keep them aside

2. finely chop veggies

3. Heat oil in skillet, add basil and chopped veggies. Cook them uncovered till crisp tender

4. In a mixing bowl, mix ricotta cheese, mozzarella cheese, cooked veggies, salt and pepper

5. Stuff manicotti with  cheese mixture

6. In a baking tray, spread 1/3 of sauce, place manicotti and top with remaining sauce and parmesan cheese

7. Bake at 350 F for 25-30 minute or until cheese has melted and started bubbling

8. Serve hot, leftover can be frozen. 

Garlic Bread

I had garlic breads/ bread sticks first time at Pizza Hut in my college days. But I became a real fan during my stay in Mumbai. We would frequently order lunch from Domino’s and I would be more interested in bread sticks than pizza! Here, I have tried frozen ones. They are fine once in a while when you want them at the eleventh hour, but if it is planned dish, I would always prefer making them home.

Italian or Baguette type of bread loaf can be used to make Garlic Bread. Ideally, bread should be sliced towards bottom, but still kept in one piece. Then olive oil/butter/garlic should be spread between the slice and whole bread should be baked. Once thoroughly baked inside and crispy outside, it should be cut into slices. This method keeps the bread crispy yet soft and moist at the same time. Another approach is to cut bread into slices first. Top individual slice with butter/oil/garlic and then bake them. This is simpler, easier and faster. As I need my bread real crispy, I go for this second approach.

Makes 12 garlic breads

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 LB Italian bread loaf

4 tbsp butter

4 tbsp olive oil

½ tsp red chili flakes **

½ tsp basil leaves **

½ cup parmesan cheese (Optional)

Salt and pepper

** basil and chili flakes can also be replaced by fresh parsley

Procedure

1. Cut bread loaf into ½” thick slices

2. Heat butter and olive oil in a skillet on low flame and add minced garlic

3. Stir in between, garlic should be cooked and not burnt

4. Add salt and pepper and turn off the heat when garlic turns light pink

5. Apply this mixture generously on both sides of the slice. Sprinkle them with basil, red pepper and cheese

6. Bake at 350 F for about 10 minutes on either sides o until cheese is melted and bread is crispy

Spinach Pasta w/ Roasted Red Pepper

Pasta without marinara sauce can taste just perfect, sometimes even better! Though I had planned to use only white sauce, I wanted my pasta colorful. So I added spinach pulp to sauce to offer green base and then added roasted red pepper. I was surprised to find out how a little change can bring a big difference, I am glad that now I know one more pasta variety. I had used just regular white sauce with little cheese, but if you are not carefully watching your weight, go for alfredo sauce :)

Serves 3-4

Preparation Time: 10 Minute

Cooking Time: 40 Minute

Ingredients

3 cup pasta (I used penne)

2 cup white sauce

2 cup spinach pulp (Blend raw spinach with little water)

½ cup parmesan cheese

2-3 cloves of garlic

A large red pepper

Salt and pepper

Procedure

1. Roast red pepper in oven or on gas, take off the skin and cut it into small pieces

2. Boil pasta and keep it aside

3. Prepare white sauce, add minced garlic, ¼ cup parmesan cheese and spinach pulp

4. In a large oven safe bowl/tray, mix white sauce mixture, roasted red pepper and pasta

5. Top it with remaining ¼ cup cheese and black pepper

6. Bake it at 350 F for about 20 minute or until cheese starts bubbling

7. Serve hot with your favorite side – soup, salad, mashed potato or garlic bread

Pineapple Cheese Macaroni

This kind of macaroni and cheese became quite popular in party menus as a side dish along with Punjabi Curries and Naan. Ironically most of the places would serve it without cheese!! And mostly it would taste literally sweet. Another version also became quite popular called Pineapple Cheese Macaroni, where pineapple chunks will be added along with pasta/macaroni. This is served so frequently as a part of Punjabi menu that I am not sure whether this should be considered from Italian Cuisine!! When I made this dish for the first time I made a big blunder by using fresh pineapple. It literally tasted bitter. Ideally canned pineapple should be used and that too preserved in pineapple syrup as opposed to sugar syrup.

Serves 2

Preparation Time: 10 Minute

Cooking/Baking Time: 45 Minute

Ingredients

1 cup pasta (I prefer shell or ziti)

1 cup pineapple cubes

2 cup white sauce

¼ cup parmesan cheese

Salt and pepper

Procedure

1. Boil pasta and keep it aside

2. Prepare white sauce

3. In a baking tray make alternate layers of sauce, pasta and pineapple while sauce is still hot

4. Sprinkle cheese, salt and pepper

5. Cover the tray with aluminum foil and bake it at 350 F for about 20 minute or until sauce starts bubbling

6. Remove the foil and broil it for 5-7 minute until cheese form crispy light brown layer

Parsley Pesto

I had bought big bunch of Flat Leaf Parsley to make Falafel, but I did not know how to use/preserve left over. Then I read somewhere that I can pesto which can stay good for couple of weeks. Generally pesto is made using pine nuts, but I used walnuts instead.

Yields about 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1-cup freshly chopped parsley

¼ cup walnut

½ tsp basil

½ tsp oregano

2 cloves of garlic

1/6 cup olive oil

Procedure

1. Toast walnuts on low flame for 3-5 minute

2. Mix them with rest of the ingredients and grind into a paste

I have not tried this pesto with spaghetti/pasta yet. But add salt and pepper and it indeed tastes good with toast, bread or crackers

Pasta Salad with Cherry Tomatoes

Recently I have developed fondness for cherry tomatoes. Now I use them quite often in salads and salsa. And then, I came across pasta sauce recipe made from cherry tomatoes. I adapted just roasting cherry tomatoes part and used them in salad. Cold Pasta Salad is just perfect for Sunday Brunch.

Serves 2-3

Preparation Time: 10 Minute + soaking time

Cooking Time: 15 Minute + refrigeration time

Ingredients

1-cup whole wheat pasta (I used Penne)

1 carrot

1 cucumber

1 small green pepper

1 small red onion

¼ cup broccoli florets

1 cup cheery tomatoes

2 tbsp chopped basil leaves

2 tbsp sweet onion vinaigrette

¼ cup chickpeas

¼ cup red kidney beans

2 tbsp olive oil

1 tbsp grated parmesan cheese

Salt and pepper

Procedure

1. Soak chickpeas and kidney beans for 6-8 hours and pressure cook them (Canned ones can also be used)

2. Boil Pasta as per Instruction and keep them aside

3. Steam broccoli and add it to pasta

4. In a baking tray, spread cherry tomatoes, drizzle generous amount of olive oil, chopped basil, salt and pepper

5. Bake them at 450 F for about 10-12 minutes or until tomatoes burst out and become tender and juicy

6. Let them cool down for about 5 minutes, sprinkle cheese and add to boiled pasta

7. Cut carrot, cucumber, onion and pepper into thin slices and add to pasta

8. Add chickpeas and kidney beans

9. Add vinaigrette, salt and pepper

10. Refrigerate for at least couple of hours and serve cold

Spinach Linguine

I would not dare making pasta without marinara sauce. But then few days back, I overheard Rachel Ray making something with Linguine, Meat and Spinach, an Italian Dish without Marinara Sauce?! I missed the recipe and just saw the complete dish in the end and I thought I could play with the ingredients to make veg version. And I must say, we both were damn happy to have such a wonderful Sunday dinner. We just finished having it and still looking forward to have leftover tomorrow!!

Serves 6

Preparation Time: 10 Minute

Cooking Time: 30 Minute

Ingredients

1 packet Linguine (1 Lb)

3 cup chopped spinach

3 cup white sauce

1 cup parmesan cheese

2 cup halved cherry tomatoes (About 20 pc)

2 cloves of garlic

1 tsp basil

3 tsp olive oil

Salt and pepper

Procedure

1. Cook linguine as per instructions and keep it aside

2. Grind spinach in food processor with just little water and make a smooth paste

3. Prepare white sauce and add minced garlic, parmesan cheese and spinach paste to it

4. Heat olive oil in a skillet; add cherry tomatoes, salt and basil

5. Once tomatoes turn soft and look juicy, add linguine

6. Lastly, add white sauce and spinach mixture

7. Serve hot

We had this with Garlic Bread and I felt so good, to try something new, something different which in end turned out delicious. Just the white sauce works equally well as marinara sauce and now I can add more variety to my pasta dishes..

White Sauce

Yields about 3 cups

Preparation Time: NIL

Cooking Time: 15 Minute

Ingredients

3 tbsp unsalted butter

3 tbsp all purpose flour

2.5 cup whole milk

Salt and Pepper

Procedure

1. Heat the butter in sauce pan on medium flame

2. Add flour to it and continuously stir it to avoid any lumps

3. Once flour starts changing color to light brown. add milk

4. Add salt and pepper

5. Stir for about 10-12 minute until mixture is thick and consistent

Mashed Potatoes

I came to know about this dish after coming to US. And initially, I found it little funny, like a trivial job. I was like, what’s the big deal in boiling and mashing potatoes? We do that frequently to make any potato-based farsan or stuffed paratha. I tasted this first at Maggiano’s, we order it as a side with pasta-alfredo. And then, I realized ‘mashed potatoes’ are far more than just ‘mashing potatoes’. Later on, I found a recipe online and made myself along with Pasta and Salad. It was good, but not resembling to what I had ate at Maggiano’s. Then couple of days back, I was reading a suspense novel and something was mentioned about making mashed potatoes. I found out, my very basic mistake – so far I was boiling, peeling and mashing potatoes. Correct method is, peeling, cutting, boiling and mashing potatoes. Yesterday I tried this new way and yes, it indeed came out very delicious.

Serves 2
Preparation Time: 5 minute
Cooking Time: 15 minute

Ingredients
3 medium potatoes (About 2 cup after mashing)
2 tsp unsalted butter
3 tbsp milk
1 tsp olive oil
1 clove of garlic
½ tsp parsley (optional)
Salt and Pepper

Procedure
1. Peel potatoes and cut them in ¼ inch of pieces
2. In a large pot, bring water to boil, add potatoes and cook them covered until they are fork-tender
3. Once cooked, drain the water and mash thoroughly when they are hot
4. Add butter, milk, salt, pepper and parsley
5. Heat olive oil in skillet and add chopped garlic
6. Stir garlic until it changes color to brown and then turn off the heat
8. Add it to potato mixture
9. Mash thoroughly until it’s creamy and consistent mixture
10. Serve Hot

If you add couple of tbsp shredded cheddar cheese, it will taste even better. But we already had pasta as a main dish with cheese; hence I avoided it in mashed potato. You see, we are calorie conscious ;)

Pasta/Pizza Sauce

My mom is expert at making Pasta/Pizza Sauce. But I never tried sincerely in that direction, mainly because here we get wide range of ready-made sauce and secondly I will make pasta when I am running out of time to make Indian food. But then I realized store bought sauce is full of vinegar or any other preservative, which is not very good for health. After so many trials and errors, here is the recipe that is just perfect for us.

Yields about 4 cups
Preparation Time: 10 Minute
Cooking Time: 20 Minute

Ingredients
2 cans of Tomato Sauce (8 oz pack, with Basil, Garlic and Oregano)
2 medium tomatoes
6 medium red onions
4 tbsp olive oil
1 tbsp basil leaves
1 tbsp rosemary
1 tbsp whole black pepper
3 cloves of garlic
Salt and oregano per taste

Procedure
1. Heat oil in skillet and add pepper, garlic, basil and rosemary
3. Add 4 onions, cut into big pieces and add salt
4. Continuously stir the mixture till onions turn golden brown
5. Keep this mixture aside and grind it into smooth paste
6. Now in the same skillet, take remaining 1 tbsp olive oil
7. Chop remaining 2 onions and tomatoes and add to skillet
8. Once it starts leaving aroma and onion turns brown, add canned sauce
9. Add onion and herb paste and oregano
10. Stir it until mixture even and smooth

If pasta sauce, do not use chopped onions and tomatoes. Instead, grate them and make a puree. If pizza sauce, I like it little crunchy way, hence add more chopped onions and tomatoes.

Pasta Salad with Vinaigrette

Serves 2

Preparation Time: 20 Minute

Cooking Time: NIL + Refrigeration Time

Ingredients

1-cup pasta (small shell or penne)

2 tbsp sweet onion vinaigrette

1 tbsp olive oil

2 tbsp grated fresh Parmesan cheese or cheese powder

Italian seasoning (optional)

Salt and Pepper

Salad veggies

You can have one or more or all from below options:

Carrot, corn, pepper, zucchini, cucumber, onion, olive, broccoli

I prefer onion, corn and green pepper combination

Procedure

1.    Cook pasta per instructions

2.    Once cool down, add veggies, olive oil, vinaigrette and cheese

3.    Season with salt-pepper and Italian seasoning

4.    Refrigerate before serving for couple of hours

This salad is a great option for picnics and potlucks – easy to make and even easier to carry. When in mood for light supper, we love this with juice or soup.

.....Eggplant....

Well, don't get scared looking at the title of the post :) My experiment with eggplant turned out delicious and I am not sure how to name my recipe.
I was craving for anything but Gujarati/Indian food and I also wanted to use ricotta cheese (I bought 4lb jar of ricotta cheese in sale and had to use before it went bad). So here is what I came up with

Serves 2-4
Preparation Time: 10 Minute
Cooking Time: 45 Minute

Ingredients
1 large eggplant
2-cup ricotta cheese
2-cup marinara sauce (I used homemade, store bought is equally fine)
1/2-cup Parmesan cheese
Olive oil
1 cup breadcrumbs, approx.
1/2 cup finely chopped basil leaves
Salt & Pepper

Procedure
1.Cut eggplant into 1/4 inch round slices. Brush them gently on both sides with olive oil and season with salt and pepper
2. Coat them with breadcrumbs on both sides
3. Put these slices directly on grill at 350 F for 15-20 minutes on each side
4. Add salt, pepper and basil leaves to ricotta cheese
5. Place eggplant slices in a large baking tray in single layer and top them with ricotta cheese mixture
6. Cover with marinara sauce and lastly, top with Parmesan cheese
7. Bake them for 20 minutes at 400 F

I am not a huge fan of eggplant, but after making this dish I realized that combination of ricotta cheese and marinara sauce is just irresistible :).