Monday, April 30, 2018

Veggie Puffs

 Veggie puffs , a conversation starter at a  party :)
Also very  versatile , pastry sheets that you can fill them with a filling of your choice, like vegetarian or non veg.
Basically working with pastry sheets, makes for  a possibility to turn out awesome party treats , sweet or salty with just a little imagination and creativity can result in dishes all guests will admire.

Vegetarian puffs

Pastry sheets and veggie filling 

Add filling 

Bake in Preheated oven 

Just baked :) Veggie puffs 

1 packet store bought  pastry sheets 
1/2 cup green frozen peas 
1/4 carrots boiled and ready to use 
2 medium potatoes boiled 
1 medium potato boiled 
1 small capsicum diced 
2 garlic cloves minced 
1 inch ginger grated 
1 medium onion chopped fine
Salt as per taste 
1/2 tsp red chili powder 
1/2 tsp chat powder 
1/4 tsp cumin seeds 
1/4 tsp turmeric powder 
1/2 tsp garam masala powder (available in Indian store or online shopping too )
1/4 tsp fresh lemon juice 

1. Using a medium pan heat 2 tbsp oil ( I like olive oil or vegetable oil) add cumin seeds allow to splutter , add onions saute for few mins adding in ginger garlic . Next add in boiled vegetables and capsicum , mix for 5 to 10 mins . 
2. Add spices and lemon juice. Allow  mixture to cool . 
3. Thaw the pastry sheets from frozen to cold , cut out square shapes and using a spoon add the filling mixture to the center of the square . knife carefully cut out medium size square shape. 

4. Fill each square with 1 tbsp of vegetables mixture . Apply on all four sides a mix of milk and melted butter and seal the pastry by folding in half or across , or triangle shape your chive . Make sure it’s sealed well , you can make a design with a fork to seal the pastry .
5. Brush top surface with melted butter for that color as it bakes in a  preheated oven at 350 F for about 10 to 15 mins as they turn light golden color and done.

Wednesday, April 25, 2018

Roasted red bellpepper penne pasta

Here the pasta made may be similar to  other pastas we  made or tasted, but an  addition of roasted bell pepper takes it another level of taste, making it magical. Also this works like a one pot dish and serving it with some  chicken salad and garlic bread is all your friends and family need :)) so do try this recipe and I tried it and liked it ,surely you may like it too.

Penne pasta in roasted red bell pepper sauce 

Saute onions,garlic in olive oil

Add roasted red peppers 

Pureed sauce 

Pasta with garlic bread and salad 

1 Jar of 12 oz roasted red bell pepper 
500 gm pasta shells , personally like Penne but you can use pasta of your choice.
1/2 cup finely chopped onion
2 Tbsp unsalted butter
3 to 4 cloves fresh garlic
Salt to taste
1 tbsp extra virgin olive oil
1/4 tsp Italian herbs
1/4 cup cream
1/2 cup broth chicken or vegetable , your choice:)

Basil leaves for garnish
Parmesan cheese 

Method :
1. Fill a medium pot with 2 cups of water, bring to a boil, add pasta, salt and drizzle of olive oil and cook over medium heat for about 10 minutes, till pasta appears done. Strain and keep aside, reserve some of that water.
2. Heat butter over medium heat, in a large skillet, add oil. Next add in finely chopped fresh garlic, onions and saute over low to medium heat. Add to the skillet , roasted bell pepper and continue to stir 3 to 4 mins.
3.Next , add this to a  mixer and make a smooth puree , add 1/4 cup water if too thick .
Pour this puree back to  skillet ,add chicken or veggie broth , keep stirring  as the sauce bubbles add in herbs , grated cheese and some cream. Season with salt after checking the taste of the sauce.
Add drained pasta to this prepared  sauce, and serve with sprinkle of Parmesan cheese and finely chopped basil leaves.

Wednesday, April 18, 2018

Shredded chicken enchiladas

We enjoy Mexican food, its colorful and spicy. My husband makes very tasty enchiladas, and just last week he prepared these Chicken enchiladas in a red sauce and they came out delicious, so I thought why not share them with all, so follow these simple steps and enjoy them with your family too or friends :)) too

1 packet foster farm ready shredded chicken package
1 tbsp all purpose flour
2 tsp olive oil
1 tsp dried oregano seasoning

1/4 cup chipotle adobo chilies 
Salt to taste
1 medium can enchiladas red sauce
2 to 3 finely chopped green 
1 cup sour cream 

Chicken enchiladas

Saute shredded chicken 

Arrange filled soft tacos corn and white tacos 

Pour prepared sauce over tacos 

Bake at 350 F

Garnish enchiladas with cilantro and dollops of sour cream 

1.Heat olive oil in a medium skillet , add flour stir for 4 to 5 mins, on medium flame. Next add in chicken / veggie stock, seasonings. Continue to simmer on low heat, Add enchilada sauce . Stir and allow the sauce to boil for few mins.
2.In a separate skillet heat 1 tbsp oil, add cooked shredded chicken. Check package, add seasonings if required, as  cooked chicken may contain some salt. Add some finely chopped green chilies for that extra heat .Cook for few minutes, close burner . Keep aside.
3.Now using a baking dish  pour  1/2 cup of prepared sauce.
Now take each soft taco, on a plate and spread some prepared sauce on surface of  taco, fill with a spoonful of prepared chicken, add adoba pepper as per taste, shredded cheese, roll the tacos and place seam side at the bottom of the baking dish, continue filling and rolling tacos and placing them, till all are done. Cover with remaining sauce and top with cheddar cheese. 

Bake at 350 F for about 25 minutes. Remove sprinkle with freshly chopped coriander and a dollop of fresh sour cream.
For vegetarians you can use black beans,instead of the chicken, and use vegetarian stock.

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