F – Fusilli pasta soup with meatballs

Tags

Blogging Marathon, Chicken Recipes, pasta, soups

Fusilli pasta soup with meatballs has vegetables, fusilli and mini meatballs. This dish can be served as a meal in itself. It’s perfect for weekday dinners. It’s quick, easy and can be ready in less than 30 minutes.

For vegetarian option, meatballs can be replaced with toasted tofu.

Sending this recipe to our BM #109, week 2 day 3 under A to Z recipes. Today is letter F.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Serves : 2

Ingredients:

Fusilli : 1 1/2 cups

Onion : 1 large diced

Potato : 1 medium diced

Tomato : 2 medium diced

Carrot : 2 medium sliced

Garlic cloves : 3 cut in half

Micro greens : 2 tablespoons (optional)

Hot Water : 1 litre

Black pepper : 1 teaspoon

Italian seasoning : 1 teaspoon

Salt to taste

For meatballs:

Minced Chicken : 200 grams

Paprika : 1 teaspoon

Dry ginger powder : 1/2 teaspoon

Onion powder : 1/2 teaspoon

Panko breadcrumbs : 1 tablespoon

Salt to taste

Method:

Heat oil in a saucepan, add onion, garlic and saute for 1 minute.

Add carrots, potatoes, tomato, micro greens stir, close lid and cook for 5 minutes.

In the meantime, add all ingredients listed under for meatballs, mix them well and make small marble sized balls.

Heat 2 tablespoons of oil in a pan and fry these meatballs till golden brown on all sides and keep them aside.

To the veggies, add hot water, fusilli, black pepper, Italian seasoning, salt and stir. Cook for 10-11 minutes until the pasta is cooked al dente.

Turn off the stove, add meat balls, stir and serve immediately.

 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Spaghetti with chicken meatballs

Tags

Blogging Marathon, Chicken Recipes, Italian, pasta

Spaghetti with meatballs is a classic dish but this recipe is a little different than the norm. I used chicken meatballs and homemade chunky marinara sauce. Flavours from the sauce and juicy meatballs makes it a kids favourite. Kids loved the taste.

Sending this recipe to kids delight hosted by Ritu and our blogging marathon #106 week 2 day 3.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves : 4

Ingredients:

Spaghetti : 1 pack

Marinara Sauce : 8 cups

Grated parmesan cheese : To garnish

Meatballs:

Minced chicken : 500 grams

Bread crumbs : 3/4 cup

Oregano : 1 teaspoon

Paprika : 1 teaspoon

Garlic cloves : 3 minced

Grated parmesan : 1/4 cup

Salt to taste

Method:

In a large bowl, mix together all the ingredients. Don’t over mix. Make 18-20 meatballs out of this mixture and set aside.

Heat two tablespoons of oil in a pan and add as many meatballs as they fit in the pan without overcrowding. On high heat, cook and brown the meatballs on all sides and remove them into a plate. Repeat the same process with rest of the meatballs.

Soak the meatballs in the marinara sauce for 10-15 minutes.

Cook spaghetti according to package instructions, drain and keep aside.

Take a large bowl, add the cooked pasta, marinara sauce with meatballs and mix until the pasta is coated.

Serve immediately with some freshly grated parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Pasta

Tags

Blogging Marathon, pasta

Pasta is one of kids favourite dish. We make pasta in so many variations and flavours but most of them are savoury. I wanted to make a pasta dessert so enquired a couple Italian friends if there is a recipe. One of them send me this wonderful creamy sweet pasta that was loved by kids when I tried.

Sending this dish over to Ritu who is hosting kids delight and also to our Blogging marathon #106, week 2, day 2.

Preparation time: 20 minutes

Cook time : 10 minutes

Serves : 6

Ingredients:

Pasta : 500 grams cooked al Dante and drained

Cream cheese : 225 grams

Whole milk : 2 cups warm

Unsalted butter : 3 tablespoons

Sugar : 1/2 cup

Vanilla extract : 1 teaspoon

Ground Cinnamon : 1/2 teaspoon

Nutmeg : 1/2 teaspoon

Method:

Add butter in a sauce pan and melt over low heat. add the cream cheese and stir until a smooth consistency.

Add milk and whisk until the sauce is thick and creamy.

Add sugar, vanilla extract, ground cinnamon, nutmeg and whisk until everything is blended.

Add the cooked pasta and stir until the pasta is nicely coated with the sauce.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mushroom Florentine Pasta

Tags

Blogging Marathon, Italian, pasta

I always make Chicken Florentine Pasta but my daughter wanted to take Florentine Pasta to school and share it with a friend who is a vegetarian. So, I made the pasta with shiitake mushrooms to get that meaty flavour at the same time keep it vegetarian. Kids loved this pasta and wanted me to continue with shiitake mushrooms going forward.

Sending this dish over to kids delight event hosted by Ritu under pizzas and pasta. Also, sending it to our Blogging Marathon #106, week 2 day 1 post.

Preparation Time : 5 minutes

Cook Time : 25 minutes

Serves : 4

Ingredients:

Shiitake Mushrooms: 10 diced

Penne pasta : 350 grams

Extra virgin olive oil : 1 tablespoon

Fresh ground pepper and salt

Oregano : 1/2 teaspoon

Italian seasoning: 1 teaspoon

Red chilli flakes : 1/2 teaspoon

Garlic cloves : 3 minced

Tomato : 1 1/2 cups chopped

Heavy cream : 2 cups

Shredded mozzarella : 1 1/2 cups

Grated Parmesan cheese : 3/4 cup

Baby spinach : 1 1/2 cups

Parsley : 2 tablespoons chopped

Method:

In a large vessel, cook penne pasta according to package instructions until al dente. Drain, add some oil and keep aside.

Heat oil in a large pan, add mushrooms, salt pepper, oregano and saute for 3 minutes. Keep aside.

In the same pan, add minced garlic and tomatoes and cook for 2 minutes.

Add fresh cream, mix well and bring the mixture back to a simmer. Add mozzarella and parmesan cheeses, stir until the cheese melts.

Add Italian seasoning, salt, pepper, red chili flakes, mix well and turn off the stove.

Add cooked pasta and baby spinach, toss well until the pasta is cooked well with the sauce.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pasta with White Sauce

Tags

Blogging Marathon, pasta

Pasta with white sauce is a very basic dish that kids love. White sauce/Bechamel sauce is a rich sauce made with milk, herbs and flavourings. Milk should be hot when added to the butter and flour to get a perfectly smooth sauce.

I added some peppers to make the dish more colourful at the same time feed the kids their vegetable serving.

Today is the last week, week 4 day 3 of Blogging Marathon 105. So, Sending this pasta to kids delight hosted by Srivalli from spicingyourlife.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves: 2-3

Ingredients:

Elbow pasta: 250 grams

Red/Yellow/Green peppers : 1 1/2 cups diced

Shredded Cheddar cheese : 2 tablespoons

Shredded Mozzarella cheese : 1/4 cup

For Bechamel sauce/white sauce:

Butter : 2 tablespoons

All purpose flour : 2 tablespoons

Hot milk : 1 1/4 cups

Ground Pepper : 1/2 teaspoon

Salt as needed

Italian seasoning : 1/2 teaspoon (optional)

Method:

Cook pasta al dente according to the package instructions. Once cooked, drain water, rinse under cold water and add olive oil. Toss well.

Heat oil in a pan sauce the peppers for 2 minutes. Turn off stove and keep them aside.

Melt butter in a heavy bottomed pan. Add the all purpose flour and cook for 2 minutes stirring constantly.

Add the hot milk and stir constantly. As the sauce thickens, add salt, pepper and Italian seasoning. cook for 2 more minutes stirring constantly. Turn off the stove and cool the sauce a little bit.

Take a pasta bowl, add in the cooked pasta, peppers and white sauce. Mix well and add cheddar cheese and mozzarella cheese. Serve immediately.

 

Farfalle pasta with blue cheese

Tags

Blogging Marathon, pasta

This Farfalle pasta is made with simple dressing made with blue cheese and extra virgin olive oil. Both kids and adults will enjoy this pasta that is filled with flavours.

This pasta is best eaten hot, I tasted both hot and cold, the cold pasta wasn’t bad but you taste all the fretting flavours wile eaten hot.

We are in week 4 day 2 of Blogging marathon 105. I’m sending this pasta dish to kids delight event hosted by Srivalli from spicingyourlife.

Peperation Time: 5 minutes

Cook Time: 15 minutes

Serves : 4-6

Ingredients:

Farfalle Pasta: 500 grams

Cherry Tomatoes: 1 cup sliced

Basil leaves: 1/4 bunch chopped

Spring onions: 2 thinly sliced

Blue cheese: 60 grams crumbled

Extra virgin olive oil : 2 tablespoons

Red chilli flakes : 1/2 teaspoon

Ground pepper: 1 teaspoon

Salt to taste

Method:

Cook pasta al dente according to the package instructions. Once cooked, drain water, rinse under cold water and add olive oil. Toss well.

In a pasta bowl or wide bowl, add the extra virgin olive oil, red chilli flakes, ground pepper, salt and mix well.

Add tomatoes, spring onions, basil leaves, blue cheese and mix well.

Add the cooked pasta and toss well. Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One Pot Mac and Cheese

Tags

Blogging Marathon, One pot dishes, pasta

One Pot Pasta dishes are easier to make and comes handy in crunch time.  My daughter doesn’t like rice for school unless it’s fried rice. So, I’m constantly looking for dishes that goes well for lunch boxes. Pasta and noodles are always on the top but a little variation to the dish gives a different taste and she empties her box.

So, here is one of those pastas that takes about 20 minutes to make and tastes cheesy and delicious.

We are in week 4 which is last week of blogging marathon 105 and I chose to do pasta dishes for Kids delight event hosted by Srivalli from Spicingyourlife.

Preparation Time: 5 minutes

Cook Time: 20 minutes

Serves: 2

Ingredients:

Butter : 2 tablespoons

Onion: 1 medium chopped finely

Garlic : 4 cloves minced

Green peppers: 3 medium diced

Vegetable/chicken broth : 3 cups

Milk : 1 cup

Macaroni pasta: 3 cups

Italian seasoning : 2 teaspoons

Cherry tomatoes: 1/2 cup sliced

Parmesan cheese: 1 1/2 cups

Red chilli flakes : 1/2 teaspoon

Salt to taste

Method:

Heat butter in a medium saucepan, add onion and garlic and sauce for 2 minutes. Add green peppers and sauce for another 2 minutes.

Add broth, milk mix well and bring it to a boil. Add macaroni, Italian seasoning, salt and stir. once the macaroni is cooked al dente, add tomatoes and cheese. Stir and cook for 2 more minutes until the pasta is creamy.

Garnish with red chilli flakes and serve hot.