P is for Pizza, precisely Pesto Pizza and it’s my favorite kind of pizza. This is my second recipe from the land of Italy after Focaccia. I love thin crust pizzas and the one that I posted earlier is also a thin crust one and today’s recipe is also a thin crust one. Will you believe me that this pizza is a perfect weekday dinner and it can be prepared within 30 minutes with proper planning? No, I am not kidding, and that’s what I am going to share today, how I planned and prepared this.
I am going to share a rustic yeast based bread recipe from the land of Italy today. It’s the Focaccia al rosmarino – Focaccia bread with rosemary, and I added olives too. I love the rustic bread they serve as a starter in Italian restaurants. Be it the ciabatta bread or this focaccia; we love it with a generous drizzle of Olive oil and Balsamic vinegar. (I know ciabatta is more for sandwiches) You can serve this focaccia as a starter along with olive oil and balsamic vinegar, or you can serve this as a side for soups and stews.
Yayyy it is the weekend, specifically the game weekend. Looking for easy yet exotic meals that can be prepared in a jiffy? Today I am going to present one such recipe which will be party pleaser for sure. Errr.. forget the parties and games, this recipe will surely magnify your dinner table and make your family time more memorable. When east and west meets, this is what you get – Curried Naan Pizza with Paneer. :-)
Panna Cotta is an Italian dessert prepared with cream and sugar. It is usually molded with gelatin but I am using Agar Agar for setting the panna cotta. In Italian, it means cooked cream. Here is a simple vanilla flavored Italian cream panna cotta prepared with heavy cream and milk and molded using agar agar. This is cold dessert perfect for this summer. There is similar dessert prepared in another cuisine hence I am explicitly using the title Italian Panna Cotta. Can you guess what the other one is?
Eggplant Parmigiana or Eggplant Parmesan is one of the classic and unique Italian recipes. It is one of the staple in all the Italian restaurants. It is prepared with shallow or deep fried eggplant or aubergine slices and topped up with cheese and tomato sauce. Today I am presenting this eggless eggplant parmigiana and I am serving this along with spaghetti as they serve in restaurants. So here is the restaurant style, eggplant parmigiana but without eggs.
This is a simple multi-purpose Italian Red Sauce, prepared with tomatoes, basil and I added mushroom for the additional flavor. I use this sauce for pastas, spaghetti and as a dip and also for my pizzas. That’s why I am calling it as a multi-purpose sauce. This is a very basic version and you can add different herbs, veggies and prepare this sauce according to your preference.
Mac and Cheese is everyone’s favorite. No one can say no to baked Mac and cheese with crispy breads crumbs and ooey gooey cheese. I have already posted the traditional baked mac and cheese recipe and you can find it here. Today’s recipe differs from the baked mac and cheese in the ingredients used and the cooking process but tastes the same. Here is the slow cooker version of mac and cheese.
I am not going to post a salad recipe today. It’s the regular pasta recipe with cheese. (Finally huh?) I wanted to post-Thanksgiving meal recipes last year, but it didn’t happen. Thanksgiving Vegetarian recipes are super simple, and I do prepare a couple of them on day to day basis, and I don’t know what kept me from posting them on my blog. So this year I am starting my Thanksgiving meal ideas and recipes. So today I am starting with the main course recipe and my kiddos favorite – roasted veggie pasta casserole. Stay tuned for turkey free vegetarian Thanksgiving recipes.
Fall is here and which means varieties and varieties of squash in market. Regular pumpkin, acorn squash, butternut squash and many more. Pasta is one dish that all kids like and including mine too. We usually add red sauce / Tomato sauce / Marina or the white sauce or Alfredo or Pesto. Kiddo loves colors in his food so alfredo pasta becomes white pasta, pesto pasta becomes green pasta and tomato becomes of course red pasta. So how I do orange pasta now? Obviously with squash :-) I am big lover of this bottle shaped ve ggie squash. I have posted couple of soup recipes but now its time for the sauce recipe for the pasta.
My earlier squash/pumpkin recipes.
- Roasted bell pepper and Butternut Squash soup
- Butternut Squash Soup with coconut milk
- Eggless pumpkin cookie with quinoa flour
For this pasta sauce we need to cook butternut squash either in vegetable broth or plain water and puree them. The cook the puree with garlic and other italian herbs. Thats it you are done !
- Peeled and chopped Butternut Squash - 2 cups
- Water - 2 cups
- Salt - 1 tsp
- Dried Basil - 1 tsp
- Dried Oregano - 1 tsp
- Finely minced garlic - 2 tsps.
- Olive Oil - 1 tbsp.
- Pepper powder - 2 tsps (adjust according to your taste)
- Peel and chop the butternut squash into cubes.
- Boil the water and add those butternut squash cubes.
- Let it cook for 12 to 15 minutes or until they become tender.
- Let them cool and puree them.
- Now in pan or kadai heat the olive oil.
- Once the oil is hot add the minced garlic and cook for a minute.
- Now add the squash puree, salt, pepper and the dried herbs.
- Mix them well and let it cook for 5 to 7 minutes.
- Thats it. The pasta sauce is ready.
- Mix this with your favorite cooked pasta and enjoy.
- Along with minced garlic you can also add onion.
- Fresh herbs will be more flavorful. If you can get fresh herbs always go for it.
Welcome to the 10th day of baking Mania. Yayyy I have successfully crossed 10 days. 16 more days to go :-)
Today I am replicating one of the restaurant menu. Whenever we goto Olive Garden we order this stuffed mushrooms. We got to make it vegetarian though. Then one day I decided why can’t it try it at home with pesto sauce. Gave it shot and it came out really well. Its great party starter. If you planning for a Italian menu, this would go well for the starter. Its a very simple dish which can be prepared in 20 minutes. For this dish we need only the mushroom caps, not the stems. But mushroom cleaning is not as hard as banana flower cleaning. ;-)
Couple of things note if you making it for a party/potluck:
- If you are making this for potluck, prepare this dish as the last one.
- You can keep in warm mode in the oven and before serving you can bake it for 15 minutes.
Baked Stuffed Mushrooms with Pesto
- Mini Bella / Brown mushrooms – 12
- Pesto – 1/4 cup
- Panko bread crumbs with Italian herbs – 1/4 cup (If you don’t have this style, use regular bread crumbs but sprinkle 1 tsp of oregano on top)
- Cheese of your choice – 1/4 cup or as required
- Extra virgin olive oil – to drizzle
- Pre heat the oven to 350 degree F.
- Clean the mushrooms with damp cloth and remove the stems. We are going to use only the caps.
- After removing the stems, fill the mushrooms with pesto and then with panko bread crumbs.
- Sprinkle the cheese on top and drizzle the olive oil.
- Place them in the baking tray covered with aluminum foil or parchment paper.
- Bake it for 15 mts in the pre heated oven.
Thats it . Yummy baked mushrooms are ready. A great bite sized snack, serve it hot with Marinara.