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One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

Super duper delicious One Pot Vegetarian Mini Macaroni dish to be enjoyed for lunch or dinner. This dish is loaded with flavors, vegetables, creamy sauce and tons of cheese. I’m not going to say it’s the most healthiest dish, but indulging once in a while does no harm to one.

I just love Fridays ….even though I’m home right now with my kids I feel like I’m super busy all the time. Friday’s don’t mean so much to me like they us too when I was working a full-time job. Now everyday is busy …..but for some reason Friday feels like one of those days that I can complete all work by 5 o’clock and let the kids enjoy themselves with their friends and just make a huge pot of macaroni for the whole fam! 🙂

One Pot Vegetarian Mini Macaroni 2

This is super simple and perfect if your running out of time to prepare a full lunch or dinner. Look no further this dish is your quick and easy and absolutely delicious dish prepared in 30 minutes of less. A complete meal to be enjoyed by the whole family and friends for lunch, dinner or brunch.

Be sure to check out many more delicious and quick recipes: Ginger Coconut Spinach LinguineVeggie Black Bean Enchiladas-How to make Veggie Enchiladas RecipeCreamy Veggie Rainbow Tortellini and Skinny Veggie Fettuccine.

 

One Pot Vegetarian Mini Macaroni

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6

One Pot Vegetarian Mini Macaroni

One pot Vegetarian Mini Macaroni

Ingredients

  • 8 ounce Mini Macaroni (uncooked)
  • 1 cup - White Mushroom - sliced
  • 1 cup - mix Red/Green Bell Pepper - thinly sliced
  • 1 cup - Spinach - chopped
  • 1 medium - Onion - thinly sliced
  • 4-5 - Garlic Cloves - minced
  • 2 cups - Marinara Sauce (pasta sauce is also good)
  • 4 cups - low sodium Vegetable Broth
  • 1 tsp - Red Chili Flakes
  • 1/2 tsp - Red Chili Powder
  • 1 tsp - Dry Italian Seasoning
  • 2 tbsp. - Pesto sauce ( I used store bought)
  • Salt to taste
  • 1 tbsp. - Sugar (optional)
  • 2 tbsp. - Olive Oil
  • 1/4 cup - Heavy Whipping Cream
  • 1/2 cup - Mozzarella Cheese
  • Additional Grated or Shredded Parmesan Cheese for serving

Instructions

  • Heat up a large pot, add in olive oil once hot add in onions and garlic stir and cook till onions slightly pink and the raw aroma of garlic is gone. Now add in all vegetables - mushroom, bell peppers and spinach. Add in uncooked macaroni, vegetable broth, marinara sauce, salt to taste, red chili flakes, Italian seasoning and red chili powder. Give it all a good stir and cover and cook until it comes to a boil.
  • Continue to cook for 5-7 minutes, in between give it a good mix. Now add in pesto sauce, whipping cream and mozzarella cheese mix and let it cook for another 5-10 minutes until vegetables are tender and macaroni is cooked. Liquid in the pasta will evaporate so if additional water is needed then add. Once pasta and veggies are tender remove from heat.
  • Let pasta stand for a few minutes to cool; this will help to thicken up the sauce. Add additional salt and pepper as desired and garnish with parmesan cheese before serving.
  • Notes

    Vegetables are optional or can be substituted of your choice.

    Heavy whipping cream is optional or can be substituted with coconut milk for a healthy option.

    Mini Macaroni can also be substituted with your choice of pasta.

    http://myfoodforthesoul.com/one-pot-vegetarian-mini-macaroni/

     

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    Creamy Veggie Rainbow Tortellini

    Creamy Veggie Rainbow Tortellini

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    Okay so who doesn’t love a good Italian dish? Especially, if it’s multi rainbow-colored three cheese Tortellini’s made in a creamy sauce with colorful vegetables. This dish is a complete meal the whole family will agree on.  It’s absolutely a great dish ….actually no it’s an amazing flavorful dish. It’s quick and easy to prepare, completely cooked in less than 30 minutes. Creamy Veggie Rainbow Tortellini is a great weeknight dish to prepare or is also a prefect idea to serve up to your guest and impress.

     

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    I love the colors of this dish. The rainbow tortellini‘s with the colorful veggies mixed a creamy flavorful sauce with just the right amount of spices and basil is perfect. The star ingredient of this dish is spinach with that I’ve add my touch of green pepper, red pepper, mushrooms, sweet vidalia onions, garlic, green onion all simmered in a light flavored homemade creamy sauce. Then tossed together with freshly boiled Three Cheese Mini Tortellini’s and topped with fresh grated Parmesan Cheese.

    I was afraid that this dish wasn’t going to turn out the way I expected it too, but honestly it turned out even better than my expectations. All the Italian flavoring complimented the tortellini’s and vegetables very well. I was still able to taste the cheese that was stuffed into the mini rainbow tortellini’s hidden by the sauce and vegetables.

    My family absolutely enjoyed this dish to the point that we had no leftovers at all !  That’s how good it was. As I’ve mentioned in some of my previous post that my HUB isn’t the greatest fan of red tomato sauce so this was a complete pleasure dish for him. My little munchkins totally indulged into this dish and the best part was that they didn’t even realize that I had mixed some many  different vegetables. Their first reaction was mummy “what a colorful rainbow dish”.  If their happy then I’m very HAPPY! 🙂

    I hope you enjoy this dish as much as we did. Try it out and let me know what you think ….send me your feedback.

    Be sure to check more of my flavorful dishes : Skinny Veggie Fettuccine , Red Thai Curry, Red Thai Tom Yam Curry Noodle Soup, Muttar Tofu in White Gravy, Punjabi Chole, Bhindi Kadhi and Veggie Black Bean Enchiladas.

     

    Creamy Veggie Rainbow Tortellini

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Serving Size: 5

    Creamy Veggie Rainbow Tortellini

    Ingredients

    • 1 pkg - Three Cheese Rainbow Tortellini (approx. 20 oz)
    • 2 tbsp. - butter
    • 3 - garlic cloves, finely minced
    • 3 tbsp. - All-purpose flour
    • 1 1/4 cup - milk (i used 2%)
    • 1/2 cup - heavy cream
    • 1 small - sweet vidalia onion, thinly sliced
    • 1/2 cup - green pepper, thinly sliced
    • 1/2 cup - red pepper, thinly sliced
    • 1 cup - white mushroom, thinly sliced
    • 2-3 springs - green onions, finely chopped (greens & whites)
    • 1 1/2 cups - fresh spinach finely chopped, wash
    • 3 tbsp - fresh Basil, finely chopped
    • 1 tbsp. - Italian seasoning mix
    • Salt and Pepper to taste
    • 1 tbsp. - Red pepper flakes (adjust to your spice level)
    • 6 tbsp. - shredded Parmesan cheese , plus more for serving

    Instructions

  • Cook Tortellini according to the package instructions.
  • In the meantime, in a large and deep skillet, melt butter on medium heat. Once melted add in minced garlic and finely sliced onions and saute for 60 seconds then add in all-purpose flour and cook, stir continuously, for 1-2 minutes.
  • With a Whisk, slowly pour in milk and cream and whisk until smooth. Cook, stirring contentiously until the mixer begins to simmer, then add in spinach, basil, peppers, mushroom and green onion. Season with salt and pepper, Italian seasoning, red pepper flakes. Give it all a good mix,add in 1 cup water an mix again. Cover and let it cook on medium low heat for 5-8 minutes till the sauce thickens a bit, the spinach has wilted and veggies cooked. Then add in Parmesan Cheese and stir till the cheese has melted and keep aside.
  • Toss cooked and drained tortellini's into the sauce mixture. Note: the longer the pasta rest, the sauce will thicken up since the pasta will absorb and soak into the tortellini's. If not serving immediately, reheat and stir in some milk or cream to thin it out as desired.
  • Serve warm, sprinkle with shredded Parmesan Cheese.
  • Recipe adapted with some changes from Cooking Classy.
  • Notes

    If rainbow three cheese tortellini not available then goes well with plain or anyone of your choice.

    Vegetables can be omitted but spinach is a must.

    http://myfoodforthesoul.com/creamy-veggie-rainbow-tortellini/

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    Methi Muttar Malai Paneer

    Methi Muttar Malai Paneer | How to make Fenugreek Leaves with Green Peas & Paneer (Cottage Cheese) in a creamy sauce

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    Methi Muttar Malai Paneer is an irresistible, delicious and tempting dish you don’t want to miss. The super combination of Methi (fenugreek leaves), Muttar (green peas), Paneer (cottage cheese or chhena) simmered in a flavorful, aromatic creamy, delicious smooth gravy.  This is a North Indian based dish that can be made in many different variations.

     

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    Any North Indian Punjabi dish is my all time favorite. My kids love it too ! I love to cook at home, but just like many other moms I like to take time away from the kitchen and enjoy a nice lunch or dinner at one of my favorite restaurants. We have many Indian Pure Vegetarian restaurants around ..choices are phenomenal and love the whole idea of the thali system. You can choose from many different curries & vegetables, rice, salad, pickle and variety of different Indian Flat breads.

    I was doubting myself before attempting to make this dish, I surfed the net and found many different recipes based on Malai Muttar, but nothing that I was fond of making. To be honest, it’s not the recipes that I saw were not interesting but, I was taking a few things into consideration actually a huge thing MY HUSBAND! 🙂  He’s not a huge fan of muttar and especially if it’s made in a tangy tomato gravy….too acidic ! So, keeping him in mind I altered my own recipe and made it so that he would enjoy the taste of muttar with the sinful creamy gravy.

     

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    Another thing I was worried about was the possible bitterness of the Fresh Methi in this dish. Guess what! there was not even the slightest bitter taste of the Methi in this dish. I guess the milk, cream and butter and flavors of the gravy take away the bitterness of the methi. Paneer and Tofu are also another all time favorite in my house. I usually would opt for Tofu …but for some reason my gut was telling me to go with Paneer in this recipe. Plus, I don’t like to keep unused Paneer for long in my fridge, due to it being a dairy product I tend to use it up quickly.

    I had served this up with Plain Parathas, rice and a side dish of salad. Now, there is no right way to serve up curries. Some like it Roti-Indian Flat Bread, Bhatura, Puri or even Naan.

    I also have some other mouth-watering recipes that you should check out and try them out: Pav Bhaji, Mattar Tofu in White Gravy, Chori-Dhokli, Bhindi KadhiMango Lassi, Mango Banana Milkshake.

     

    Methi Muttar Malai Paneer

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Serving Size: 3-4

    Methi Muttar Malai Paneer

    Methi Muttar Malai Paneer a Irresistible, Delicious, tempting dish you don't want to miss

    Ingredients

    • 1 ½ cups – Muttar (Green peas-fresh/frozen)
    • 1 cup -Methi leaves fresh
    • 1 cup – Paneer (cottage cheese or Chhena) adjust amount to your liking
    • ¼ cup – Heavy Cream
    • ½ cup - Milk
    • ½ tsp. – Red Chili Powder
    • Turmeric - a pinch (optional)
    • 1 tbsp. – Butter (ghee)
    • Salt to taste
    • ½ tsp. – Sugar (optional)
    • 1 tsp. -Jeera
    • Asafetida – pinch (optional)
    • 1 tbsp. – Oil
    • 2 tbsp. - water
    • Couple of springs of Coriander- Finely chopped for garnishing
      Gravy Paste
    • 1 Medium Onion – chopped into chucks
    • 7-8 – Cashews (kaju) broken into pieces
    • 1-2 - Green chilies
    • Ginger - 1 small piece
    • 3-4 – Garlic Cloves

    Instructions

  • Separate methi leaves from stem, chop it roughly, wash in colander and keep aside.
  • Shallow fry paneer cubes until slightly golden brown color. Transfer onto plate with paper towel to absorb excess oil.
  • Pressure cook or pre-boil muttar (green peas) and keep aside.
  • Into a grinder add in all of the ingredients listed under “gravy paste” and make a smooth consistency paste, add a little water at a time as needed.
  • Heat up a kadai on medium heat ,add oil, once warm add in jeera and asafetida and sauté for 30 seconds. Then add in the grounded gravy paste give it a good mix and let it cook till raw smell is gone, but color has not changed. Keep stirring continuously to avoid burning.
  • Add in all of the dry spices; red chili powder, turmeric, salt to taste and sugar and water and give it a good mix. Let it cook for 2-3 minutes.
  • Add in muttar (green peas) and methi (fenugreek leaves), paneer, milk, butter and cream mix all together. **make sure heat is on medium low** need to simmer not boil. Let it all simmer for 5-8 minutes. NOTE: if you don’t like a very thick consistency then add in water at this point to your liking and cook.
  • Switch off flame, serve it in your desired dish and garnish with fresh finely chopped coriander.
  • Notes

    Sugar, Turmeric and Asofitida are optional but they do enhance the flavor.

    Paneer can be substituted with Tofu.

    No need to pre-cooked fresh or frozen muttar (green peas) but helps make the green peas tender.

    http://myfoodforthesoul.com/methi-muttar-malai-paneer/

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    Mast Mango Kulfi

    Easy and Quick …. Mast Mango Kulfi Recipe

    Mast Mango Kulfi…..Yes just the way it sounds. This mango kulfi is made out of Fresh Alphonso Mango, Cream, Milk, Condense Milk, lots of Dry Fruits and freshly hand grinded Cardamom seeds and Saffron. I’ve used my all time favorite “Alphonso Mangoes” in these kulfis.

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    My Mango Marathon continues and here I’m bring to you another absolute must try delicious dessert “Mast Mango Kulfi”. Actually, this isn’t just a dessert it’s an all time summer favorite of many. This Mango Kulfi can be eaten as is or made into a “Mango Falooda”.

    The best part of this kulfi is that it requires no cooking or slaving over the stove …for long periods of time. All of ingredients just need to be put into a blender and blended to a smooth consistency and poured into your desired kulfi tray, Popsicle tray, single server cups with lids any container of your choice and freeze.

    “Four easy steps “blend it” “pour it” “freeze it” and “serve it” to make sweet, delicious, mouth-watering “Mast Mango Kulfi “.

     

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    Mortar and Pestle

    Mortar and Pestle

     

    I’ve used finely crush dry fruits – Almond, Cashew Nuts (Kaju), Green Pista  (Pistachio) which I always keep available in my pantry for immediate use. I make the finely crushed dry fruit mixture in my coffee grinder. For this recipe I’ve actually used a “Mortar and Pestle” to grind the cardamom and saffron into a fine powder. This help to enhance the flavor and color of the kulfi.

     

     

    Mast Mango Kulfi

    Prep Time: 20 minutes

    Total Time: 20 minutes

    Serving Size: 8-9

    No Cooking ....Easy and Quick Cheat Recipe to Make Mango Kulfi

    Ingredients

    • 2 cup chopped Mangoes – approx. 3 mangoes
    • 2 cups - Whole milk
    • 300 ml sweetened condensed milk can/tin – 1 small full can
    • 1 cup Cream - ( I used Half & Half Cream 10%)
    • 6 pcs of each – Almond, Cashew (Kaju) and Green Pista (Pistachio) finely grounded into a powder (I use coffee grinder to make powder)
    • 10-12 cardamoms seeds, crushed to a powder in a mortar-pestle, approx... About ½ tsp. cardamom powder
    • A pinch of saffron threads, crushed in mortar-pestle

    Instructions

  • Into a blender add in all of the ingredients except the cardamom powder and saffron and blend everything till smooth consistency.
  • Add in the cardamom powder and saffron and blend till the everything is mixed and incorporated well in the mixture.
  • Pour the mango kulfi mixture in kulfi tray, popsicle tray or small container. (your choice). Make sure small containers are covered with a lid or aluminum foil and keep in the freezer for the kulfi to set. Let it set for 5-6 hours.
  • Once set, serve the Mango Kulfi
  • Notes

    Tips on how to remove Kulfi:

    To remove the kulfi, place the kulfi tray under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.

    Let it freeze for 5-6 hours. You may fine little ice crystals in the kulfi, but because this is the quick and easy version of the recipe.

    http://myfoodforthesoul.com/mast-mango-kulfi/

     

     

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