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.

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



Ingredients 
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 chilies
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 

Method:
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.

Bakeless granola bars

Granola bars, no baking how easy is that and also they are good for you. You can make it, take them along and the best part is its to your choice of ingredients ( I mean  why buy them at stores, when you can make them yourself, and to  your choice of whatever dried fruits and nuts you want to add)

Crunchy sweet and oh so good for you, so read this simple easy to make recipe and make your self ,and your family and friends happy.

Ingredients:

21/2 cups rolled oats

1/4 cup chopped almonds

1/4 cup semi sweet chocolate chips ( If your a chocolate fan or else you can substitute with coconut flakes)

1/4 cup mixed nuts, raisins, sunflower seeds, chia seeds, raisins etc.. make it your choice of seeds

1/4 tsp vanilla essence

1/2 cup honey

1/4 cup light brown sugar

4 tbsp unsalted butter

                                                          

Cut out granola bars

Bakeless granola 

Method:

1. Using a baking tray lined with parchment or silver foil, toast  oats along with chopped almonds, for about 6 minutes at 350 F.

Take out of oven and stir them around, making sure they don't burn. Put Put them back in oven for another 10 minutes, remove  as they get light toasted. 

2.Pour these toasted oats almonds into a mixing bowl.

3.Heat a small pan add butter and melt it, over low heat. Add light brown sugar and vanilla essence ,close burner.

4.Add this melted butter to oats mixture.At this point you can go ahead and add some of the chocolate chips, don't worry it will melt and help to hold the bars.Mix in the nuts and coconut flakes.

I prefer to using a square baking pan, line it with silver foil, or parchment paper.

5.Pour  granola mixture into this  square pan, and press with a spatula to give it an even surface. Sprinkle the top with remaining chocolate chips. Cover with foil and refrigerate for at least an hour.

Remove the foil, and cut out even sized bars to enjoy!! 

Lavender lemon cookies

These lavender and lemon short bread cookies are very delicate and they have an amazing aroma to it. Lavender and lemon has a very nice combination. Just a little lavender goes a long way.
This recipe was tried by my daughter and son when home for Christmas, and it was a delight.

Lavender and Lemon cookies

Ingredients:
1 cup flour
1/3 cup sugar
1/4 tsp lavender ( use the culinary lavender and its available easily in the spice aisle, of the grocery store.)
1 tsp finely grated fresh lemon zest
1/2 cup softened butter
1.4 tsp vanilla extract
1/4 cup whole milk

Method:

1. Firstly, using a mixing bowl cream together butter and sugar. Using a mortar grind together lavender, and lemon zest, with  1/4 tsp sugar. Add  lavender and lemon to creamed butter mixture.
2. Sieve flour with 1/2 tsp salt. Add flour to butter mixture, use a little milk, vanilla essence and  prepare a smooth dough. Cover with saran wrap and cool dough for about 30 minutes.
3. Take  dough, and using a rolling pin roll out 1/4 inch thickness. take a cookie cutter of the shapes you like and place on prepared cookie sheet to bake.
5.Sprinkle a little sugar on top and bake for 15 to 20 minutes, at 350 degrees F. Remove as the edges turn lightly browned. Cool on rack and enjoy your lavender lemon cookies.

Creamy Butter chicken

Butter chicken or fondly known as Chicken Tikka masala, is a royal Indian dish, prepared by cooking chicken and cooking it in a creamy tomato based curry sauce, that is medium spicy and full of aromatic flavors that an Indian spices offer. It is a favorite and served in almost all Indian restaurants  in India and abroad.

My version is to prepare a  not too heavy curry, for that I want to stay away from using heavy cream  and onions. It won't compromise on flavor,  its lighter so you can enjoy more of the curry guilt free :))
For bringing out the flavors, try using fresh ingredients and spices that will enhance the taste of the dish.
This recipe was looooooooong due, so happy I could modify and come out with a more healthier  option, of enjoying this dish.



Ingredients 

2 pounds boneless , skinless chicken cut into approx 1 inch cubes

2 Roma tomatoes, pureed

1 tbsp canned tomato

1 inch ginger freshly grated

3 to 4 cloves garlic freshly grated

1/4 cup cashews ( soak in water, 10 mins and grind to make a smooth paste)

salt to taste

2 tsp garam masala

Spices 
2 big cardamoms

1 inch cinnamon stick

2 bay leaves

2 to 3 cloves

3 to 4 black peppercorns

2 to 3 small cardamons

2 to 3 dried red chilies

2 tbsp butter

1 tsp honey


Marinade  for chicken
Ingredients
1 tbsp sour cream or can use 1 tsbp plain yogurt
1 tsp each ginger, garlic paste
salt to taste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp lemon juice
1 tbsp olive oil

                                                                            

Chicken marinade

Cook marinated chicken in a skillet 

Prepare the  sauce 

Cook chicken in the prepared sauce on low to medium heat covered

Butter chicken

Method:
In a bowl, add ginger , garlic paste 1 tsp each. Add salt to taste, 1 tsp red chilies powder, 1 tsp freshly squeezed lemon juice, 1 tsp coriander powder.  Add chicken and marinate it for about 20 to 30 mins.


Method for preparing the sauce for butter chicken.
1. Heat 2 tbsp oil in a skillet, and cook the marinated chicken, on medium heat for about 15 minutes, till the chicken appears cooked. The real test to know if chicken is cooked from inside, is to make sure its white and not pinkish  in color on the inside.
Once the chicken is done, cover and keep aside.

Method for preparing the curry sauce 
1.In the mean while, heat another skillet, add  2 tbsp butter , add in freshly grated ginger, garlic. Allow that to sizzle, few mins. next add in all the whole spices, all of them. Stir few minutes.
Next, add red chilly powder, and cashew paste, continue cooking about  5 minutes or as the cashew paste comes together. Add in tomato puree, stir another 8 to 10 minutes, adding salt and garam masala.
Taste the curry and add more salt if required. add 1 tsp honey for that sweet tangy taste, and then add the  cooked chicken, into the prepared curry. Add 1/2 cup water and continue cooking, another 10 to 12 minutes till the chicken and curry appear thickened and done.
Add freshly chopped coriander leaves, or thinly sliced colorful peppers as garnish,

Sticky Date Pudding with toffee sauce

This dessert is very special to me  and one of my favorites. In 2014 my family and my sister's family were having a holiday trip to the Great Barrier reef, Australia, where we got to enjoy this dessert together. We were delighted with the presentation and taste was just awesome. 
I always wanted to try making this at home, so when I came across this recipe, I decided to prepare it and was very happy to share this dessert with my family and  friends.
My son was so helpful in helping me make the toffee sauce, it came out delicious!
Do try out this easy dessert and wow everyone :))
The taste of this desert is unforgettable!!! 
First you bake date cake, and then prepare the toffee sauce using light brown sugar, butter , full cream and very little vanilla essence.

                                               

Chop pitted dates

Add baking powder and water 

Add baking powder to flour 

Beat butter and sugar

Add one egg at a time 

Add sieved flour 

Add dates 

Add mixture to a greased cake loaf tin

Prepare toffee sauce 

Sticky date cake with  toffee sauce 

Ingredients (For Date cake)
1 cup pitted dates, chopped 
1 1/2 cup water to boil  dates
1 stick butter 
3/4  cup light brown sugar
1/2 tsp vanilla essence
2 eggs
2 cups flour 
1 tsp baking soda
1 tsp baking powder

Ingredients (For Toffee Sauce)
1 cup light brown sugar
1/2 cup full cream
1/2 stick butter
1/2 tsp vanilla essence


Method
1. Take pitted dates and chop finely. Add water and baking soda. Heat for about 5 to 6 minutes till they appear softened. Close burner and allow to cool. Keep aside. 
2. Take flour , add baking powder and sieve, keep aside.
3. Soften  butter and brown sugar in a medium size bowl, using a wooden spoon or electric hand beater. As it appears creamed, start adding in  eggs, one by one and mix together.
4. Add in vanilla essence to  butter and sugar mixture. 
5. Add in  flour slowly and next add dates mixture.  Mix gently and pour this cake mixture into a greased cake loaf tin. Bake at 350 F for about 40 to 50 minutes. Check later by sticking in a tooth pick, that comes out clean showing the cake has cooked well from inside too.
6. Prepare toffee sauce by heat, butter and brown sugar, allow to bubble, slowly add in full cream and vanilla essence. Cook about 5 to 6 minutes and close burner as sauce bubbles.
7. Allow baked cake to stand for about 5  minutes, next using a fork pierce gently on the cake surface to make tiny holes. Pour 1/4 of toffee sauce over the cake. 
8. Keep remaining  toffee sauce, while serving the cake. Vanilla ice cream goes well too with this awesome dessert. The warm toffee sauce, along with warmed cake and cool ice cream , great combination. Enjoy !

Sticky cinnamon rolls

Cinnamon Sticky rolls!! hmm... a dessert or some like it for breakfast with their coffee. Loaded with melted butter, brown sugar dust of  cinnamon and nuts makes them totally mouth watering and difficult to resist!!!
I came across a cooking show and the way it was prepared , seemed not so difficult, so I thought why not give them a try, and here I am making them on a weekend, and the freshly baked sticky buns, fills the whole house with a sweet aroma !!
For spending less time making these, use store bought Filo dough ready sheets. Remember to take out of the freezer and thaw at room temperature for  a good 30 to 40 minutes before use.

                                                    

Ingredients

Beat unsalted butter,light brown sugar together

Brush butter over the filo dough sheet and add  light brown sugar, cinnamon and raisins

Carefully roll the filo dough

Using a knife cut out disc's

                                                       

Baking till almost brown and crisp on top

Sticky Cinnamon rolls!!

Ingredients
1 package of frozen puff pastry 17 oz or 2 sheets (preferably Pepper ridge farm pastry)
1 1/2 sticks unsalted butter room temperature
1/3 cup of light brown sugar
1/2 cup pecans/ walnuts your choice
1 tsp honey (optional)

Filling
2 tbsp unsalted butter melted
2/3 cup light brown sugar
2 tsp cinnamon powder

Method:
1 Preheat oven to 350 degrees. In a medium bowl, beat 1 1/2 sticks of butter and 1/3 cup light brown sugar. Add in honey 1 tsp (optional) and mix together.  Using a tsp place a 1/2 tsp  of this mixture into the bottom of each of 12 muffin cups.Distribute  chopped walnuts/pecans as  topping over butter and sugar mixture.
2.Dust the board with flour and carefully take out each puff pastry sheet, handle with care as pastry sheets are very delicate. Melt 2 tbsp unsalted butter and lightly brush the middle of  sheet with melted butter, leaving about 1/2 inch around the edges.
3.For  filling spread evenly 1/3 cup light brown sugar, again leaving an inch from the edges and next add cinnamon powder and raisins.
4.Starting with the end carefully start rolling the sheet, rolling it into a cylinder shape, cut out the front edge and cut into round discs and place each cut out dough in each of the muffin cups. 

Baked Vegetables in Creamy white sauce

The other day I was remembering the dishes , I  grew up having and  this dish came to my thought ,it felt nostalgic how My mom used to prepare this with so much love and we loved all the things she cooked, because it was so special and all her dishes  had lots of flavor to it.

Baked vegetables, is also a great way to make your kids eat vegetables and they like the addition of cheese and enjoy the taste.

Baked veggies in white creamy sauce

Ingredients:
1/4 cup green peas and carrots
 chopped into tiny cubes
100 gm cauliflower cut into small pieces
1/4 cup american yellow corn
1/4 cup spring onions chopped fine
1 capsicum sliced into thin rings to garnish
1/4 cup pineapple pieces ( can use canned pineapples)
4 to 5 cloves of garlic, chopped finely or minced
1 tbsp Butter
1 small tomato sliced into rings for garnish 
1/2 cup of grated cheese
2 tsp tomato ketchup

                                                        

                                             

   

Ingredients 

Add  Butter to sauce pan

Add flour to the butter and stir well till light golden brown

Add milk , and black pepper to finish preparing white sauce 

Method for preparing the vegetables for white sauce .
1. Heat 1 tbsp butter in a medium size sauce pan,  add grated  garlic. Sauté for a minute , next , add in chopped spring onions , then start adding par boiled  cauliflower, carrots, peas ,corn, stir together for few minutes. Next add the pineapple and season with salt and pepper . Add 1 tbsp of tomato ketchup and keep aside.

Ingredients for White Sauce
1/2 cup All purpose white flour(Maida)
2 tbsp butter
1 cup milk
Salt to taste 
2 tsp Black pepper
1/2 cup Parmesan grated cheese 

Bake in the prepared white sauce, with the vegetables in an oven at 350 degrees F

Baked Vegetable 

Method  for preparing white sauce 
1.Heat butter. Add flour, keep stirring ,making sure the flour doesn't stick to bottom of the pan and gets cooked well.
2. As  flour begins to bubble, and turn's light golden , lower heat and start adding milk , continue stirring . Season with salt and black pepper.
If you enjoy spicy food, add 1 tsp hot sauce for the heat .
As the  sauce comes together and begins to thicken, close heat.
3.Next for baking, using a greased baking dish. Add the sauteed veggies to white sauce. Pour into the baking dish, garnish with capsicum, and tomato rings and grated cheese.
Bake in oven at 350 degrees F for about 30 minutes.
Enjoy by itself or with brea

Chili peanut Chicken

Thanksgiving time is a lovely holiday, all friends get together, celebrate, eat , drink and just have a good time.
I took this starter a potluck party last week to my friends place. Not only adults, but kids too enjoyed the spicy, and sweet tart  flavor of pineapple, and I was glad it went like hot cake.
Do give it a try and make your friends and family happy too.


Ingredients:
3 pounds boneless, skinless chicken cut into 1 inch cubes
2 tbsp soy sauce
2 tsp each ginger,garlic paste
3 to 4 green chilies chopped
Salt to taste
2 tsp Lee Kim chilies garlic ready paste
2 tsp corn flour 
Method:
1.Clean chicken , and marinate with above ingredients for about an hour.
2.Before frying add 2 tsp corn flour to marinated chicken and mix well.
Heat oil in a kadai , and fry  chicken pieces , on low to medium heat, till they appear golden brown and are done . Drain and keep aside.

Sauce Ingredients
2 tsp Soy sauce
2 tsp vinegar
1 tsp red chili powder
3 to 4 dried red chilies
2 spring onions chopped fine, save some for garnish
1/4 cup peanuts 
1 small tin of pineapple pieces cut 

Spicy Peanut Chili Chicken

Method:
1.Using the same kadai, add 1 tsp red chili powder , 2 tbsp soy sauce , 2 tsp vinegar , spring onions , dried red chilies, pineapple bits and then as the sauce sizzles , add in the fried chicken and sauté for another 3 to 4 mins .
2.Garnish with peanuts and leftover chopped spring onions. serve hot.