Vermicelli Frittata

I was going to make my usual favorite 'Mushroom-Olives-Cherry tomato Vermicelli with Garlic-olive oil and Parmesan cheese". But just as I was about to open the pack of Vermicelli....I noticed this 'Vermicelli Fritta' recipe on the box. Couldn't wait to try it out!
Frittata is a Italian Style stove top/ skillet omelet. Many variations in the ingredients are possible.I modified the recipe from the box to suit my taste.

Ingredients:
2 handful Vermicelli pasta boiled according to package direction and cooled
1 Cup Sliced Mushrooms and grape tomatoes
1/2 cup sliced olives
1/2 cup shredded cheese
1/2 cup Parmesan cheese
5 eggs
2tbsp olive oil
1tsp finely chopped garlic
1tsp red pepper flakes
1/2 tsp ground black pepper
salt

Method:
1) Heat the olive oil, add the garlic,pepper flakes,vegetables, salt and saute for 1-2 mins Let it cool
2) Beat the eggs and add black pepper and salt.
3) Preheat the oven to 375F
4) Spray a baking tray with cooking spray.Mix the boiled pasta, eggs,cheese and vegetables.Mix them together.

4) Pour the mixture into the baking tray.Bake for about 20 mins or until nicely set
5) Cut into wedges and serve hot

Indo-Chinese "American Chopsuey"

Indo- Chinese is one of a kind cuisine! It is nothing like Indian nor authentic Chinese. The dish names ...the flavors...everything is unique. What "American Chopsuey" (similar to Chili mac- macaroni with beef) is to a American, is very different from the Indo-Chinese "American" chopsuey. I have no clue...why the word "american' was in the dish name!! Maybe anything 'american' sounded cool ;) In Pune, I have even had a "American" Shev Batata Dahi Puri!!! Instead of puris, the base was something similar to 'Ritz' crackers.
The Indo-Chinese American chopsuey is a spicy-tangy thick soup with vegetables topped with crunchy fried noodles. There are many variations in this recipe too, depending in which part of India you get it!

 So here goes my recipe for a "Indo-Chinese Vegeterian American ChopSuey":

Ingredients: makes 6-7 servings
1 cup Bean sprouts ( I used caned ones, but fresh are great!)
1/2 cup finely chopped cabbage
1/2cup finely chopped carrots
1/2 cup bamboo shoots (I used caned ones)
1/4 cup sliced mushrooms
1/4 cup chopped green onions
3tbsp  corn starch
2tbsp Light soy sauce
1tbsp Hot and sweet sauce
1tsp Ginger-garlic paste
1tsp vinegar
1/2 tsp Sambal Olek chili paste
1/2tsp sugar
1/2 tsp ground black pepper
2tsp oil
salt
Cilantro for garnish
4-5 cups water

"La Choy" Chow mein noodles

Method:
1) Soup: In a large pot, heat 2tsp oil, add the chopped vegetables and saute.Add the ginger garlic paste and the water.
2) Mix the cornstarch into smooth paste in little water. Add to the above pot and stir. Add the sauces,spices salt and stir. Check for seasoning. The soup should be mildly sour and spicy to your taste.
3) Let it boil till it thickens.
4) Serve hot! While serving, place the soup in the serving bowl, top with the crunchy chow mein noodles, cilantro and chopped green onion.

Enjoy a steaming bowl of this spicy-tangy-crunchy bowl of "American Chopsuey" !

Linguine with Artichoke hearts,Red Bell Pepper,Mushrooms and Broccoli

Atleast once a week..we have a "Pasta" meal time! Everyone at home likes Pasta and then there are so many variations that you can play with..it's always fun!!
When I first came to USA....my culinary knowledge was limited.."M" taught me how to make "Pasta". It was like---In short--- Boil Pasta, Open Garden Combination "Ragu" bottled sauce, add frozen Mix Veg....tadah...All Done!! For few years I did make my Pasta the same way!! We have so many of those empty bottles hosting other ingredients in the pantry even now!
But now....with all the culinary exposure...I have learned many different sauces and a lot of variation in Pasta making and... We hardly buy the 'Pasta sauce' anymore!

Ingredients:
(Serves about 4-6)
1/2 pkg Linguine pasta
1/2 cup  Artichoke hearts( I used canned)
1/2 cup chopped Red bell pepper
1/2 cup sliced mushroom
1/2 cup broccoli florets
1/2 cup chopped tomatoes( I used canned)
3 garlic cloves minced
1/2tsp black ground pepper
1/2tsp dried basil
1tsp oregano
1/2 to 1tsp red pepper flakes (adjust spice level)
1/4 cup grated Parmesan cheese
2tsp lemon juice
salt
2tbsp olive oil
Parsley/ Cilantro for garnish

Method:
1) Boil the pasta as per package directions in salted water.
2) Heat 2 tbsp olive oil in the pan, saute the garlic and the veggies for few seconds.
3) Add the drained pasta, herbs, spices,salt, lemon juice and toss.
4) Just before serving, add the Parmesan cheese and toss.

 Serve hot along with a warm bowl of soup/ salad or a crunchy Garlic toast!

"Everyday Cooking"- Thin Spaghetti with Mushrooms and Cherry tomatoes

I am back from one of the most amazing vacations ever! Cancun, Mexico was such a beautiful place ...very scenic with it's white sandy beaches, the pristine Caribbean ocean,small islands, the sweet polite people, Spanish language...just loved it!
During the vacation to Mexico...got to try some new finger licking delicious food....Mahi-Mahi and Grouper, the authentic fajitas ,crepe burritos, tomatillo salas..yummm yummmm yummmm.

Now that I am back, I am back in my kitchen....and here's what we had for dinner last night.....
This was a pretty easy to make pasta, no sauces involved....and you can substitute with any other veggies that you like! But this combination worked well and the cherry tomatoes made the dish 'pop' with color!

Ingredients:
4 fist fulls thin Spaghetti or Angel Hair pasta
1 cup sliced button mushrooms
8-10 cherry tomatoes
1tsp finely chopped garlic
1/2 cup grated Parmesan Romano cheese
2 tbsp Extra virgin olive oil ( EVOO...as said by Rachael Ray!)
1/2tsp Italian seasoning
1/2 tsp dried basil. fresh basil
1/4tsp Black ground pepper
1/2tsp Red Pepper flakes
1tbsp chopped cilantro/Parsley
salt

Method:
1) Boil the spaghetti with ample amounts of water and salt as directed on the packet.Drain well.
2) Heat 2 tbsp olive oil, add the garlic, mushrooms.Saute till the mushrooms cook a little.Add the tomatoes
and saute gently.Do not over cook, otherwise the tomatoes will be mushy.

3) Add the seasonings,spices, salt and the drained spaghetti.Toss gently.
4) Add the Parmesan cheese, cilantro/parsley and toss.

5) Serve hot along with Soup/ garlic bread/salad. Drizzle extra olive oil or Parmesan cheese if you like!

" Aroma From a Guest Kitchen"- (Guest= Bhavana Paralikar) -Mushrooms Stuffed With Prawns

Guest: Bhavana Paralikar
Dish: Mushrooms Stuffed with Prawns
 I know Bhavana from college years. We studied together for 3 years, but never did we realize that we share 'love for food'.But after coming to USA and getting in touch through facebook...I realized how amazing Bhavana's cooking is. She is an artist.She makes these lovely chocolates (I will have her share those here next time) and delicious non- vegetarian and vegetarian dishes.
Today she shares this signature dish with us:

Ingredients:

Mushrooms : big 10 pieces

Prawns: 200 gms small ones

Onion: 2 medium sized

Peas, corn(optional)

Oil (2Tablespoon)

Garlic, dry coconut coriander paste

Red Chili powder, turmeric, salt to taste

Cheese

Recipe:

1.Heat oil in a pan.

2.Add garlic+coriander+dry coconut paste.saute'

3.Add finely chopped onion and turmeric, red chili powder, salt to taste

4.Add prawns

(If you want you can add corns and peas..just to make your dish colourful.)

Cook the Prawns and try to make it dry ..masala prawns and keep aside.
5.Take mushrooms (the ones which I had got were really palm sized..that's why I thought of stuffing them)

6.Now clean the mushroom from roots and keep in salted water for 10-15 mins. Remove from water and apply little butter to mushrooms

7.Add the stuffing of prawns and grated cheese on top of stuffing.

8.Microwave it till mushrooms become tender.

9.Serve it with tangy homemade chutney or tomato ketchup.

10.It s a good starter !!

~ Bhavana

"Everyday Cooking"- Pasta Shells stuffed with Spinach,Mushrooms and Ricotta Cheese

 Making Pastas can be 'simple' or 'elaborate'.It depends on how you choose to make it.On busy days, I make pastas that are simple, just throw in cooked veggies and marinara sauce (store bought sometimes!) in cooked pasta and Done! But this was not one of those days. I chose to spend some quality time with my Pasta!
Not many times have I made 'stuffed' pasta...for the time it takes and for it's 'heaviness'.It can be a pretty heavy meal mind you! But instead of just stuffing the pasta with cheese, I used a lotttt of Spinach and mushrooms and a 'Skim' Ricotta cheese. The deal wasn't bad at all...in fact it was DELICIOUSSSSS and pretty looking!!!!

Ingredients:(Makes about 6-8 servings)
1 12oz pkg of Jumbo Pasta shells
1 15oz Skim Ricotta cheese
3/4-1 cup shredded cheese (cheddar, mozzarella)
3 cups chopped spinach
1cup chopped mushrooms
1tsp minced garlic
1tbsp chopped onion
1 cup crushed tomatoes (saute chopped tomatoes till cooked)
1/2tsp sugar
2tsp olive oil
Italian seasoning
Black pepper
Red Pepper flakes
Some milk

Method:
1) Saute chopped spinach,1/2tsp garlic and mushrooms in little oil. Saute till all water evaporates.Add salt and red pepper flakes.Drain if necessary and keep aside and cool.The water can be used in soups or the marinara sauce.

2) Heat little oil, add chopped garlic, onions, crushed tomatoes, Italian seasoning, salt, black pepper, red pepper flakes, sugar.Cook for 2-3 mins.Marinara sauce is ready
3) In the sauteed spinach mixture add the ricotta cheese, Italian seasoning and some salt.Mix.
4) Cook the Pasta shells as per packet directions.Drain and let cool a little.
5) Stuff the shells with spoonful of spinach-ricotta mixture.

6) Arrange in 'oven safe' baking dish. Spread marinara sauce and shredded cheese on top.

7) Sprinkle little milk on top and cover with aluminum foil.Bake at 325 for 20-30 mins till the cheese melts.

8) Serve the pasta steaming hot with a salad or a soup.
Salad:
http://my-kitchens-aroma.blogspot.com/2011/03/everyday-cooking-field-green-salad-with.html 
 Soups:
http://my-kitchens-aroma.blogspot.com/search/label/Soup

"Everyday Cooking"- Spaghetti with Mushrooms

Looking for something simple for dinner??? Oh ....I get lazy many times and want to cook something quick  n' easy. If 'M' has to cook something quick and easy.... many a times its either 'Upma' or 'Rice+daal" or "Daal and bread" and the easiest of all....call ***-***-PAPA ie order pizza from Papa Johns!!! How easy is that! Hahah! Apart from the joke....I really appreciate him taking over the kitchen and putting together a nice simple meal for us! The 'thought' counts....
 Last week we had pizza for dinner....so yesterday night when the BIG question came..'What to make for Dinner???' I quickly decided to make this 'Spaghetti with Mushrooms'.
Ingredients:
2 handfull thin spaghetti
1 cup sliced mushrooms
1/2cup crushed tomatoes
1tsp crushed garlic
1/2tsp Italian seasoning
1/2tsp fresh/dried Basil
1/4tsp black pepper
1/4tsp red pepper flakes
1/4 cup Parmesan+ Romano cheese grated
1/2tsp sugar
salt
olive oil
Cilantro/Parsley for garnishing

Method:

1) Cook the spaghetti in salted water till 'al dente'

2) Heat 2tsp olive oil, add crushed garlic.Fry for few seconds and add the sliced mushrooms.Fry till slightly browned.

3) Add the tomatoes, spices, salt, pepper  and sugar.Cook for 3-4 mins.

4) Drain the spaghetti well and all to the pan with tomato+ mushroom sauce.

5) Top with parmesan-romano cheese, red pepper flakes and parsley.And extra drizzle of olive oil if you like!
6) Serve hot !

Enjoy with hot Italian vegetable soup or a crunchy appetizer like Bruschetta.

"Around the World in 30 Weekends" -Weekend 1-France

Dish name: Spinach and mushrooms ‘Quiche’

Though Tokyo and London has unseated Paris as the world’s culinary capital, for all practical purposes, ‘French cuisine’ is still considered as the ultimate cuisine.
What better place could I start my culinary journey of ‘Around the world in 30 weekends’ other than France?
I decided to make ‘Quiche’. In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. does not contain a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche can be eaten warm but is more commonly eaten cold, making it a suitable component of the food served in a typical summer picnic.

I have baked quiches several times before and this one is my favorite vegetable combo. It is a great way to get kids to eat vegetables and eggs. ‘E’ loves to eat this quiche with ….what else???…Ketchup! Its ‘M’s favorite dish too. Whenever we go grocery shopping to Wegmans, he wants to pick one up from the eatery section. I always promise him to bake one myself .....yes..I do!

So here we go to France…

Ingredients:
1 Ready to bake frozen pie crust
6 eggs
1 bag baby spinach finely chopped
1&1/2 cup sliced mushrooms
¾ cup pepper jack cheese
½ cup mozzarella/cheddar cheese
1tbsp whole milk/heavy cream
½ tsp red pepper flakes
1/8tsp black pepper
1tsp olive oil
Salt to taste
Method:
1) Preheat oven to 375
2) Bake the empty pie crust for about 8 mins.
3) Heat 1tsp olive oil; add the finely chopped spinach and 1/2 of the mushrooms. Saute for 3-5 mins. Add salt, black pepper. Turn down the heat. Keep the pan in slanting position to drain all the excess liquid. Gently press the vegetables and get out all the excess liquid. This can be used in soup later.
3) Whisk 6 eggs and milk. Add the cooked vegetables and half of the pepper jack and cheddar cheese.
4) Pour into the half baked pie crust, top with remaining cheese, red pepper flakes, arrange remaining mushrooms in circles and bake for about 45-50 mins till the eggs set and top turns golden brown.
5) Cut into wedges and serve (with Ketchup if you like!)