Yellow Tomatoes, Basil Bruschetta

Padma's Kitchen is back to where it belonged, Foodie world of blogging. And there is another reason too, Padma's Kitchen is wearing a new look this season, come check it out!

I know this announcement seems like as if I am shouting that we are back to business baby! No it isn't like that but being away from blogging for so long time seemed like forever, like an iron fence rusting in the rain, I need a shout out.

Why it took so long time? I became lazy, I needed a little boost of self esteem, little bit of encouragement, my source of inspiration still remains the same (DH). Remember since long time I was cribbing about redesigning my blog, got fed up with the same old look, and all that. DH helped me in restructuring and designing this new look, "A Makeover". So what are you doing, common and check it out... I am all excited and anxious to read all your valuable comments, critics, what you think and your wishes for my blog. There are still some tit-bits to be taken care off, but the site is up and functional.

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I didn't want to make this as a separate post so made this announcement here. I am back with a new recipe of Bruschetta this time using Yellow tomatoes, basil and two cheeses Mozzarella and Pecorino romano. I am sure you will love it. DH came across some yellow tomatoes in the farmer's market. So thought of making something special for this occasion. I know what you are thinking yellow tomatoes in winter, yes during the winter time too! There is a fabulous farmer's market near his workplace with so many varieties and fresh produce. Quiet often he does some shopping for me.




Source: adapted from Giada De Laurentiis
Cuisine: Italian
Prep time:10 mins
Baking time: 15-20 mins
Serves: 5-6 people

Ingredients:
1 large French baguette or any Italian bread, sliced 1-inch thick
4-5 sprigs of fresh basil leaves, coarsely chopped
5 Yellow tomatoes, who can use anything handy but tomatoes, medium chopped
1/2 C shredded mozzarella cheese
1/4C grated pecorino romano cheese
2-3T of extra-virgin olive oil
2 cloves of garlic, peeled
freshly ground black pepper
Salt as per taste

Method:

• First turn on the broiler, meanwhile slice the baguette and line them up on a cookie sheet. Drizzle with some extra-virgin olive oil (be liberal coz its healthy).
• Broil the bread for a min on the upper shelf till it turns light brown, be careful not to burn the bread, remove and set the oven to 350°F [176°C].
• Now rub garlic clove on the bread to get the aroma and flavor of garlic.
  
• In a bowl or on the chopping board(like I did) mix the basil leaves, chopped tomatoes and grated pecorino romano cheese, salt and pepper.
• Spread one tablespoon of the tomato mixture on each piece and top it with shredded mozzarella. I use cheese sparingly but cheese lovers you can go ahead and add as much cheese as you want. or you can replace the shredded ones with thick slice of fresh mozzarella.
• Place bread back in oven and bake it for 15-20 mins, or till the cheeses melt and your kitchen is filled with the aroma of basil.
• Place bruschetta on decorative platter and serve hot.

You might also like to see Red pepper, tomato and basil bruschetta I blogged earlier

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Ricotta Cappucino

An Easy to make Dessert ~ Ricotta Cappucino

As the name says it is an easy Italian Dessert, adapted from Giada's version. I love cooking Italian food and when it comes to desserts, I love Giada's recipes most. I made this for the first time last year and It was an instant hit!!! It was super easy and delicious. And since then we have been making it quiet often. I forgot to post it on my blog, so this time when I made it, I took some pictures to post on my blog. I promise that you will definitely like it and will make it again and again and again!!

Source: Adapted from Giada's version
Cuisine: American
Prep time: 15 mins
Serves: 4
Ingredients:
1/2 C sugar
1/2 t vanilla essence/extract
1 (15-oz) container ricotta cheese
1/2 T instant espresso powder(I used Indian brand, instant coffee powder Bru)
for topping/garnishing:
Handful of Pistachios, crushed
Pinch cocoa powder

Method:

• Take sugar, ricotta cheese in a food processor, pulse it so that the sugar and cheese are fairly blended together.
• To this mixture add vanilla extract and espresso powder (Indian brand instant coffee powder like Bru or Nescafe) and blend it for one min.
• Stop the machine and scrape down the sides of the with a rubber spatula. Blend for another minute.
• Spoon the mixture into 4 small coffee mugs.
• Cover and refrigerate for at least 1 hour and up to 1 day.
• To serve, top the ricotta cappuccino with crushed pistachios. Sprinkle with cocoa powder.

DH is kinda addicted to this recipe and loves to make it when I am not in a mood to prepare any dessert. This easy to make dessert is my DH's favorite one. He always makes this when we have potluck or when there is GUYS only cooking event. Children also love eating it and its healthy too, if you minus the cappuccino from the recipe.

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Lunch Box Pasta ~ Penne in creamy tomato sauce

Penne in Creamy Tomato Sauce

If you ask me which is your addictive new cuisine? without any second thought I will say Italian! Yeah I became more comfortable trying Italian cuisine after coming to this country. Thanks to Giada, I learned to cook delicious and wonderful Italian recipes from Food TV.

But I admit that I don't like much cheese in my food. So I adjust accordingly and make paste with penne being one of my favorite shape amongst all. This is one yummy recipe that I tend to make again and again, week after week and never lets me down. I make this weekly once for JB and he loves to take in his Lunch box, thence the name!

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Penne in Creamy Tomato Sauce

Recipe Source: My Own
Cuisine: Fusion Food, Italian Cuisine
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:
2 cups pasta, uncooked
1 cup pasta sauce, store brought(I use Tuttoroso or Ragu brand)
1 shallot(onion), diced thinly
3-4 cloves of garlic, minced
2 tbsp roasted red pepper homemade or store bought
2 tbsp parsley, freshly chopped
¼ cup light cream or half-n-half
½ tsp red chilli powder/karam (optional)
¼ cup freshly grated parmesan cheese
a bunch of fresh basil, chopped
2 tbsp extra-virgin olive oil
freshly ground black pepper
salt as per taste
8 cups water

Method:

• Cook pasta as per the instructions on the packet.
• Take a large sauce pan, heat oil and sauté shallots and garlic. Add salt to sweat the shallots and season it with freshly ground black pepper.
• Now add pasta sauce, chilli powder, salt and let it cook for a minute. Then add freshly chopped parsley, chopped roasted peppers and cream or half-n-half to it. Let it cook for a couple of minutes.
  
• Taste for salt and pepper, add the cooked pasta, mix well. Add chopped basil and top it with freshly grated parmesan cheese.

More Pasta recipes:
Penne with Parsley Pesto and Zucchini
Orzo with lemon, feta, cranberries and methi sprouts (Pasta salad)
Spaghetti with roasted pepper medley

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Celebrating 1st Milestone, Penne with parsley pesto and zucchini

Back to Blogging!
Its been a little over 4 months I was away from blogging. My short trip to India (three and half months were not enough for me) kept me off the board, I was sad to part away from my blog but was very happy that I will be seeing my family after 3 long years. Being my first trip back home after coming to US, I was feeling very nostalgic about it from the day I booked my tickets.

Going back is always so emotional, its like you are on a journey to meet part-2 in you. Visiting the places you grew up, going to your favorite food joint, chatting up with your friends and neighbours, meeting your school teachers and recollecting the time you had with them, mother's pampering or having the road side food be it Chai, Pani puri, Chats or the famous Wada-pav... being a kid all over again makes you happy and content. I had a very nice time in India, except for the sultry summer in Mumbai, Vizag and Ongole.... we came back in mid of June and now slowly getting adjusted to the life here.

Padma's Kitchen turned 1 today!!!!!

Coming to my food blog, I am happy to announce that Padma's Kitchen turned "1" today. The journey so far has been very close to my heart. I made so many new friends around the world, who supported me, inspired me and taught me every day every way. I must not forget to say that my writing skills improved too and getting better day by day, though I may not be a good story teller. I am dedicating one of my favorite dish, I learned after coming to US... as a part of this celebration. Hope to survive blogging about food for many more years to come and make some wonderful and t@sty friends forever :)

Pasta has become more popular in my home, even my mom does cooks as evening snacks by adding Indian flavors, it really enhances the taste. I prefer Barilla plus multigrain pasta as it is a good source of protiens and ALA Omega-3. Eating pasta at least once a week has almost became a ritual in my home, JB enjoys taking for lunch. Here is one of my adapted version I grab from Giada's Everyday Italian on Foodtv. I must say that her show truly inspired me to try Italian recipes, but I envy her on the huge chunks of parmigiano-reggiano in her pantry. I wonder does she bulk order it!!

Penne with Parsley pesto and Zucchini

Ingredients:
1 C /100 g Uncooked multigrain penne pasta
1 Zucchini, sliced
1/8 t red chilli flakes
1 Shallot, chopped lengthwise
1/4 C Parmesan cheese, grated
1 T Butter
For parsley pesto
2 C Fresh flat leaf parsley, roughly chopped
1/3 C Extra virgin olive oil
2 Garlic cloves
1 t Basil
1/2 C Pine nuts, toasted
Freshly crushed black pepper
Salt as per taste
Method:

1. Heat the one quart of water in a large pot, when it starts boiling add 1 T salt and add pasta to it. Check for the cooking instructions on the pack or if its whole wheat pasta you have to cook for 5 more mins. Check if the pasta is al dente and drain the pasta.
2. In th time it take the pasta to cook, toast the pine nuts make sure you wont burn them. Prepare pesto by combining all the ingredients in a blender and pulse it for few seconds.
3. Heat a tablespoon of butter add shallots to it and let it fry for a minute on a medium flame. Then add zucchini and saute it for another minute.
4. Add the cooked penne and roughly mix it. Toss parlsey pesto and red chilli flakes with the pasta until all the flavors marry.
5. Sprinkle some freshly grated parmesan cheese and serve hot.
   

I thank all my readers, friends, family members, my husband JB (who is the backbone of my blog) from the bottom of my heart for your unlimited support and valuable comments ~ inputs, boosting my confidence and making the impossible possible.....finally I am cooking ;)

I THANK YOU ALL ONCE AGAIN!

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Enjoying Orzo while watching Indian Idol 3

Orzo (from Latin hordeum) is Italian and means "barley" but in common usage in the United States, orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut its rice shape, orzo is not made out of rice but of hard wheat semolina. This type of pasta is incorporated in many delicious recipes and this one is yet another salad kind of dish from Giada's Everyday Italian aired on foodtv.

I am so in love with her recipes which are simple, quick and easy to prepare. I made few variations like using fresh methi sprouts (the first pair of leaves from fenugreek seeds) instead of baby Arugula to match the nutty bitter taste. I used sweetened dried cranberries instead of dried cherries as her recipe suggests. And here is a salad meal which leaves our taste buds dance to the tunes of Amit Paul-Indian Idol 3.

I am sure those who devotedly follow II-3 will know whom I am referring too. This guy rocked my heart specially while singing "Nasha yeh pyar ka nasha hain" and "Pehla Nasha" the romantic numbers of Aamir Khan (my favo). Check this also. Amit Paul is coincidentally an AK fan and from Shillong and is a versatile and completely mind blowing singer and I hope he wins the title. f you want more info on Amit check here and lastly don't forget to check what Javed Akhtar comments. All the best Amit, you rock! If you want more info check these Bloglinks for Indian Idol 3 click here and here.

Now back to pavilion, here is the recipe:
Orzo with lemon, feta, dried cranberries, basil and methi sprouts




Source: Adapted from Giada's Everyday Italian Cuisine: Italian
Prep time: 10 mins
Cooking time: 5 mins
Makes: 2 people
Ingredients:
1 cup of orzo pasta
2 tablespoons extra-virgin olive oil
½ cup of fresh methi sprouts
¾ cup crumbled feta cheese
¼ cup sweetened dried cranberries
7 fresh basil leaves, torn
2 tbsps pine nuts, toasted 2 tbsps lemon juice
1 ½ tsp salt
1 tsp freshly ground black pepper
Method:

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta and put the pasta on a large cookie sheet.
4. Drizzle the pasta with a tablespoons olive oil, toss, spread out, and set aside to cool.
5. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine and serve with your favorite lunch or dinner menu.

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Express Italian Meal

Express Italian Meal

I was going mad after thinking what to post for this Summer Express Cooking Event :O then I saw a message left on my previous post from some anonymous giving me the idea to repost the Hearty Salad, Spaghetti with roasted peppers medley and Strawberry cups for this event by Mallugirl.

I was little busy with lot of things going on past few weeks so hope my previously posted recipe will be accepted. This is a super easy, fast and express meal for any time. As I did lot of talking in the previous post, I am keeping mum here so that I can finish on time and post this recipe for the event.

Hearty Salad: Lettuce orange cherry tomatoes salad with honey dijon and lime juice dressing

This refreshing salad is done within 5 mins of time and very refreshing for a hot summer day, only thing is you have to prepare the dressing or can substitute with plain lemon juice. The recipe for the same you will find it here or check the express directions

Ingredients:
6 leaves of Romaine Lettuce, torn
6 cherry tomatoes, halved or quartered
1 orange, peeled and cut pod wise
1 carrot, grated
½ red onion, chopped
½ tsp orange zest
4-6 walnuts, toasted and chopped
for dressing:
½ lime/lemon juice
1 tsp dijon mustard
1 tbsp honey
2 tbsp extra-virgin olive oil
1 tsp sugar
pinch of salt/ as per taste
1 tsp ground black pepper

Method:

0-2 mins

• Mix all the veggies in a bowl, top it with orange zest
• Prepare the dressing by first adding dijon mustard in the lime/lemon juice whisk well.
• Add freshly ground black pepper, salt, sugar, honey mix well.

2-5 mins

• Whisk vigorously while adding extra-virgin olive oil.
• Spread over the salad, mix and cover it with plastic wrap and keep refrigerated.
  
• When ready to eat top it with chopped toasted walnuts.

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Main course: Spaghetti with roasted pepper medley and basil



This express meal is done within 15-20 mins if you have all the ingredients handy.

Ingredients:
1 small bunch of uncooked spaghetti (I use Barilla)
3 bell peppers, red, orange and yellow or any roasted bell pepper
4 tbsp of pasta sauce (tuttoroso/ragu)
1 big clove of garlic, chopped
2 shallots, chopped
½ of lime/lemon juice
½ of fresh basil leaves, torn
1 tbsp of roasted peanuts, coarsely grind
1 tsp of chilli powder (cayenne)
1 tbsp of grated cheese
1 tsp of butter
2 tbsp of extra-virgin olive oil
salt as per taste
ground black pepper for seasoning
Method:

0-15 mins

• Cut the peppers lengthwise as shown in the above picture, coat them with 1 tbsp of extra-virgin olive oil, sprinkle some salt and ground pepper. Toss and roast it on a tava or in oven till the edges are browned.
• Meanwhile cook the spaghetti as per the instructions on the box, check al-dente, drain and keep aside.

15-20 mins

• While the peppers are roasting heat butter and 1 tbsp of extra-virgin olive oil in a large sauce pan, saute garlic and shallots.
• To this add the pasta sauce, chilly (cayenne) powder, salt. mix and add the roasted peppers, stir well for a minute or two.

20-25 mins

• Toss in spaghetti and add lime/lemon juice, roasted peanuts, torn basil leaves and let all the flavors combine.
• Sprinkle some grated cheese and serve hot.

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Dessert: Strawberry dessert cups with whipped cream





Ingredients:
6 dessert cups/short cake cups
5 tbsp strawberry preserve/any fruit preserve
Whipped cream for topping(fresh or store bought)
4-5 fresh bing cherries for garnishing
Method :

0-3 mins

• Place the store bought dessert cups in the serving plate, spread the strawberry preserve evenly on the top of the cup
• Top it with whipped cream as per your requirement. I love little extra topping for mine.
• Garnish with chopped cherries or any of your favorite fruit.
• Serve immediately.

Hope you all will enjoy as mush as I did while making this meal. Now who cleans the dishes? This is my entry for express cooking event.
Ciao!

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Spaghetti with roasted pepper medley

Spaghetti with roasted peppers and basil

This is the first time I am trying Spaghetti at home, hope you all will enjoy this.

Source: Adapted from Giada's Everyday Italian
Cuisine: Italian
Prep time: 20 mins
Cooking time: 10 mins
Serves: 5-6 people
Ingredients:
1 small bunch of uncooked spaghetti (I use Barilla)
3 bell peppers, red, orange and yellow
4 tbsp of pasta sauce (tuttoroso/ragu)
1 big clove of garlic, chopped
2 shallots, chopped
½ of lime/lemon juice
½ of fresh basil leaves, torn
1 tbsp of roasted peanuts, coarsely grind
1 tsp of chilli powder (cayenne)
1 tbsp of grated cheese
1 tsp of butter
2 tbsp of extra-virgin olive oil
salt as per taste
ground black pepper for seasoning

slivered peppers for roasting in extra-virgin olive oil

Method:

1. Cut the peppers lengthwise as shown in the above picture, coat them with 1 tbsp of extra-virgin olive oil, sprinkle some salt and ground pepper. Toss and roast it on a tava or in oven till the edges are browned.
2. Meanwhile cook the spaghetti as per the instructions on the box, check al-dente, drain and keep aside.
3. While the peppers are roasted heat butter and 1 tbsp of extra-virgin olive oil in a large sauce pan, saute garlic and shallots.
4. To this add the pasta sauce, chilly (cayenne) powder, salt. mix and add the roasted peppers, stir well for a minute or two.
5. Toss in spaghetti and add lime/lemon juice, roasted peanuts, torn basil leaves and let all the flavors combine.
6. Sprinkle some grated cheese and serve hot.

Spaghetti with roasted peppers

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Tomato Basil Mozzarella and Red bell pepper Bruschetta

my version of bruschetta

I love Italian food and very much in love with them apart from watching Giada De Laurentiis's 'Everyday Italian'. This bruschetta recipe is an adapted version of hers, hope you gonna enjoy trying this as we did enjoyed eating this. Very simple, elegant and easy to make recipe. If you cannot bake it in oven then you can simply toast the slices on a tava. One good thing about bruschetta is you can change the topping as per your inventory in your pantry.

I read an interesting article on the pronounciation of bruschetta where the author says "The word bruschetta is pronounced "broo-SKET-ta,' not "broo-shetta." Yet there it is, in a national television commercial being pronounced "broo-shetta," as in "Broo-shetta" Burger. (Yes, I know...)

What is so hard about calling a spade a spade, or in the case, a bruschetta? I am so frustrated with American companies perpetuating incorrect pronunciations. But even Buitoni is guilty of it, hawking their wares in the U.S.A. as made by "Byoo-toni" instead of "Bwee-toni" as it should be pronounced.

Are there bigger, more important issues in the world? Yes. Should I let it go? Sure. But this still pisses me off." If interested you can continue reading the comments made on this statement here. Bruschetta can be a good finger food, great for starters or just can accompany you for a tea-party! Also for more on bruschetta/crostini you can visit Sangita, Sharmi and Mishmash to check their versions.

Source: adapted from Giada De Laurentiis (channel FoodTV)
Cuisine: Italian
Preparation time:10 mins
Baking time: 10 mins
Serves: 5-6 people
Ingredients:
1 large French baguette or any Italian bread, sliced 1-inch thick (about 36 slices)
4-5 sprigs of fresh basil leaves, coarsely chopped
1 red bell pepper, finely chopped
2 medium sized plum tomatoes, de-seed and finely chopped
1 tsp of rosemary, fresh or dried(optional)
1/2 cup shredded mozzarella cheese
2 tbsps of extra-virgin olive oil
2 cloves of garlic, grated
freshly ground black pepper
Salt as per taste

Method:

1. First preheat the broiler, meanwhile slice the baguette and line them up on a cookie sheet. Drizzle with some extra-virgin olive oil and sprinkle with salt and pepper.
2. Broil the bread for a min on the upper shelf till it turns light brown, be careful not to burn the bread, remove and set the oven to 350 degrees F.
3. In the bowl mix the basil leaves, remaining olive oil, grated garlic, rosemary, chopped tomatoes and red bell pepper and season with salt and pepper.
4. Spread one tablespoon of the tomato mixture on each piece and top it with shredded mozzarella. Since I am not a cheese fan, i used very little cheese. But those who are cheese lovers you can replace the shredded ones with thick sliced mozzarella.
5. Place bread back in oven and melt cheese slightly and till the aroma of basil fills your kitchen.
6. Place bruschetta on decorative platter and serve hot.

tomato basil mozzarella red bell pepper bruschetta

bruschetta, ready to eat!

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