Pasta Salad

Pasta Salad

Making a salad is a simple job but lazy me hardly makes salads.

Salads are appreciated at my place so I should make them.

For the most noisy birthday, yes it’s my younger ones birthday I am talking about, noisy because she keeps on going on and on that it’s her birthday and she wants this and that. Keeps on changing her mind about this that becomes that in an instant, and makes me mad!

Anyway we made this pasta and thinking not all my friends like pasta and the sauces that go with it I made this salad.

To say that the Pesto Rosso and this salad was a hit will not be an understatement. The least expected dishes became the empty ones much to my embarrassment.

Pasta Salad

Recipe Source: Foodnetwork

Ingredients:

• Salt
• 4 cups shell shaped pasta 
•  ½ cup cauliflower, cut into small florets
• ¼ cup carrots, juliennes
• ¼ cup mushroom, sliced fine 
• ½   cup mayonnaise
• ½   cup buttermilk
• 1 tblspn garlic, chopped
• 1 tblspn parsley
• 1 lime Juice 
• 1 tsp pepper, freshly ground
• 1 cup processed cheese, shredded
• 1 small head romaine lettuce, sliced
• 2 tomatoes, diced
• 1 tblspn spring onion greens, chopped

 Method: 

• In a large pot of boiling salted water. Add the pasta and cook until al dente.
• Meanwhile in a thick bottomed   kadhai/wok add the mushrooms and the cauliflower cover and cook on low flame for 5 minutes. Set aside to cool.
• Whisk the mayonnaise, buttermilk, garlic, parsley, half of the lime juice,   salt, and pepper to taste. Reserve about 3-4 tblspn aside.
• Toss all the   ingredients in a large bowl pasta with the rest of the dressing.
• Drizzle some of the remaining dressing on top and sprinkle with the spring onion.
• Cover and refrigerate the salad and dressing separately up to 6 hours.
• Before serving serve slightly chilled.

Recipe courtesy Food Network Magazine



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/7-layer-pasta-salad-recipe.html?oc=linkback

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

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Noodles with Stir-Fried Chilli Vegetables

Noodles with Stir-Fried Chilli Vegetables

Hungry!

If you are a mother this is what you hear on a regular basis! And if you are working mother then you get this message on a regular basis!

One pot meals are highly appreciated as they are quick to put together and tasty to eat.  One of the many options is noodles, versatile and you can jack up the nutritive value adding veggies. My girls have somewhat, yes somewhat accepted that if mamma is making noodles they have to put up with the vegetables in it. They get a lot of marks for trying to get me change my mind about the veggies.

Here are the different noodle options I have Thai Noodleswith Spicy Peanut Sauce, Schezwan Noodle Dosa, Lengmans Noodles from Kazakhstan, Instant Gratification~~Maggi Noodles, Hakka Noodles, Noodle Cutlet.

This is my entry to Blogging Marathon where  I am doing Bachelor recipes this week.

This is one recipe again from Good Food Magazine. I liked these as they use very little oil.

Noodles with Stir-Fried Chilli Vegetables

Serves 2  

Time: 20 minutes

Ingredients:

• 125g noodles
• 1 tbsp tomato puree
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• ¼ cup + 1/8 cup warm water
• ½ tbsp oil +1/2 tsp
• Small piece ginger, grated
• 150g mixed vegetables (broccoli, baby corn, capsicum, onion)

Method:

• Boil noodles as per packet instructions.
• Drain and cool them in running water.
• Add oil and toss the noodles. Set aside.
• In a bowl mix the tomato puree, soy and chilli sauces with of warm water.
• Heat the oil in a kadhai/wok add the ginger and vegetables. Stir fry for 2 minutes.
• Add the sauces and the noodles and further cook for 2-3 minutes until everything is piping hot.
• Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Lemony Mushroom Pulao

Lemony Mushroom Pulao

Have hungry hordes to feed? Need to cook something fast?

Then try this delicious rice that can be made in flat 40 minutes, if you have the ingredients at home.

I love those 1 pot meals especially if it is rice based.

But how did I stumble on this rice? I buy Good Food magazine on a regular basis and they generally adorn my bookshelf. The other day as I was racking my brains for bachelor meals I got out all the books and my elder kid flipped through the magazine and asked me to make this rice not only that she typed out the recipe for me and chopped the mushrooms out :D. 

The rest is as they say history.

Lemony Mushroom Pulao 

Recipe Source: Good Food

Serves: 1

Time: 40 minutes

Ingredients:

• 150 ml or ¾ cup Vegetable stock + 25ml or 1 tblspn if required
• ½ Onion, sliced
• 75 g or a little over ¼ cup Button mushrooms, sliced
• ½ Garlic cloves,   crushed
• 50 grams or ¼ cup Basmati
• ½ Lemon zested and juice
• Salt to taste
• Pepper a pinch
• Spring onion greens, chopped
• Light soft cheese with garlic (I forgot I had made ricotta specifically for this recipe)
• 1 ½ tbsp herbs

Method:

• Put 1 tbsp of the stock in a non stick pan add and cook the onions for 5 minutes until soft. You may need to add a splash more stock if it begins to dry out but the secret is cook under a lid.
• Add the mushrooms and garlic and cook for 2 minutes more.
• Add the rice, lemon zest to the pan, mixing well. (The original recipe said to add the lemon juice here you can add too but since boiling kills the Vit. C I prefer to add it in the end.)
• Pour in the remaining stock, season and then bring to the boil. Turn down the heat, cover and simmer for 25-30 minutes until the rice is tender.
• Stir through half of the spring onion greens, lemon juice and soft cheese.
• Then serve topped with the remaining spring onion greens and soft cheese.

Per serving: 249 kcals, protein 12 g, carbs 44g, fat 4g, sat fat 2g, fibre 2g, salt 0.62g

Lemony Mushroom Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Quark Cheese-DIY

Quark

When we did the alphabet marathon Nandini had made quark. The first time I had heard of this delicious cheese. I had to make it.

Various cuisines feature quark as an ingredient for appetizers, salads, main dishes, side dishes and desserts

Quark Cheese

Recipe Source: here 

Ingredients:

• 3 ½ cups milk
•  ¼ cup curd
•  ¼ cup water

Method:

• Bring the milk to a boil and let it cool completely.
• Meanwhile blend the curd and water to get your buttermilk.
• Add buttermilk and mix
• Let it rest undisturbed for 24 hours in a warm corner of the kitchen
• One full day later, line a sieve with cheesecloth (or a thin kitchen towel). Place this on a bowl with at least ½-ltr capacity to collect the drained whey water
• Pour the curds into the lined sieve and secure. Pull the edges together and twist it up or secure with a rubber band
• Place the entire apparatus in the refrigerator for 24 hours
• Remove the cheese from the cheesecloth and keep refrigerated in an airtight container. 

Linking to PJ's event "Say Cheese" for Srivalli's Kid’s delight.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!