WOYP Day #68 Quick & Easy Minestrone

 

We’ve had cooler days and a lot of rain these past couple of weeks and I feel Fall is coming too early! This year sees to have whooshed by.. can’t believe we are already halfway through September!!

It was pouring cats and dogs all day today and all I could think of was Soup!! My first choice was this Tomato soup but then I began to crave something more filling and hearty…in comes a family fav.. Minestrone! This is my only soup of choice whenever I visit Olive Garden.

I couldn’t thank my stars enough for making me pick up Zucchini & Spinach on my grocery run yesterday, Minestrone today was meant to be haha! And I’m always stocked on canned beans so this was easy peasy. You also get a fair share of veggies and carbs, all in one big comforting bowl...yumm!

You will need:

2 tbsp Olive oil (I use extra-virgin)
4 cloves Garlic, chopped
1 large carrot, peeled and cut into small cubes
1/2 Red onion, chopped (can use yellow or white onion)
1/2 cup Green beans, cut into 1” pieces (or smaller)
1 (8oz) can Red Kidney beans, drained and rinsed
2 large Roma tomatoes, cubed
2 large handfuls of fresh spinach, washed
1/2 cup Zucchini, cut into thin discs
1/2 cup Macaroni pasta (or any small pasta)
Salt to taste
1 tsp dried Oregano
1/2 tsp Black pepper
Water as needed (or Vegetable stock if available)

Parmesan cheese, grated (optional)

Usually the pasta is cooked along with the rest of the ingredients but to speed things up I had the pasta cooking on one burner while I sautéed veggies on another burner.  Two pots I know, but I really needed this soup quick! :D I cooked the pasta only for 8 minutes in salted boiling water since the pasta will continue to cook in the soup. You don’t want over cooked mushy pasta!! Save the pasta water to thin the soup out. 

Heat the olive oil in a large pan. Add the chopped garlic and cook for 30 seconds, taking care not to burn it. Add the chopped carrots and onions. Saute until onions are soft. Now add the green beans (I used frozen) and cubed tomatoes. Cook until tomatoes are soft. Now stir in the red kidney beans and zucchini. Cook for a minute, then add plain water and pasta water (or vegetable stock) as needed and the cooked pasta. Season with salt to taste, pepper and the oregano. Remember the pasta water has salt too, so check for salt before adding more. Combine and bring to a rolling bowl on medium heat. Lower heat and simmer for 6-7 minutes. Lastly stir in the spinach and turn off heat. The hot soup will cook the spinach. 

 

 

Ladle into bowls and top with parmesan cheese if using. Serve warm. This was soooo comforting and perfect for the rainy evening. Enjoyed every bit of it though I did miss the Garlic breadsticks to dunk in the soup, hmmm that is for another day! :D 

Another version of the Minestrone here.

WOYP Day #39 Spinach, Corn and Pepper Mini Tarts

As a kid I enjoyed my mom’s mini Jam Tarts, warm, flaky and filled with gooey mixed fruit jam. Devoured typically in a minute or less :D I’ve used the same Tart dough in these Savory Spinach, Corn & Red bell pepper tarts. The filling is mildly spiced so the kids could eat it too, but you can totally amp the spice levels for adults. These tarts are small and are perfect as appetizers. 

If you don’t have individual tart pans, you can use silicone cupcake liners, a cupcake pan, or a multi design cupcake pan like the one I’ve used. Basically you need something to hold the sides up and form a “cup” to hold the filling. This can also be used in to make one large tart as well instead of individual tarts.

Like with any Tart dough, it is important to start with cold butter.

Easy Tart Dough:

1 1/4 cups All-purpose flour
1/2 tsp Salt
1/3 cup Cold, unsalted Butter
3-4 tbsp Cold Water

4” or 5” cookie cutter
Rolling pin
Tart pans, cupcake pan or cupcake silicone molds
Rice or Dried Beans (any kind)
Parchment Paper or Foil

In a medium bowl, measure out the flour. Add the salt and whisk to combine. Grate the butter over the bowl. Using a for or your fingertips rub the butter into the flour until it resembles bread crumbs. Alternately, you can also cut the butter into small cubes and using a pastry cutter, cut the butter into the flour. Add a tablespoon of water at a time and mix until the dough comes together. Roll into a ball and cover with cling wrap. Refrigerate for 30 minutes. Mom never used to chill the dough and she used to go about making the tart shells right away. I prefer to chill it since it is hot now and I felt it yielded a flakier shell. 

After 30 minutes, transfer dough to a lightly floured surface. Preheat oven to 400F. Roll the dough using a rolling pin, to 1/4” thickness. Using the cookie cutter cut circles and place in the cupcake pan. Gently press the dough to conform to the sides. Repeat with all the dough. Using a fork poke the dough in several places. This is called docking the dough, which prevents the tart from puffing up in the oven. 

Blind Bake the Tart Shells:

These Tart shells are blind baked, meaning they are baked first with either rice or dried beans to weigh the shells down, then baked without them and then a final quick bake with the prepared filling. 

Line each shell with a piece of parchment paper or foil and then pour little rice (or beans) into each shell. Bake for 8 minutes. Remove from oven, remove the rice with the parchment and return shells to the oven for another 4 minutes. Remove from oven, fill each shell with prepared filling. Bake for another 2-3 minutes until filling is heated through. Serve warm.

Spinach, corn and Red bell pepper filling:  
You will need:

1 recipe Tart dough (recipe above)
2 tbsp Oil
1/2 cup chopped Onion
2 tbsp Yellow corn
1/4 cup chopped Red bell pepper
3 pods Garlic,  minced
1/2 cup Spinach, finely chopped
1/4 tsp Dried Oregano
1/4 tsp Red chili flakes
Salt to taste
2 tbsp Heavy cream

Heat oil in pan. Add the minced garlic, onions and bell pepper. Cook for 3-4 minutes until onions and peppers are soft. Add the corn and chopped spinach and cook for 2 minutes.Season with salt and add the chili flakes and dried Oregano. Combine well. Lastly add the cream and combine, cook for a minute and turn off heat.

Allow to cool before filling the shells, you don’t want the hot filling to make the shells soggy. 

We enjoyed these Savory tarts and I see more tarts in the future :D Thanks to my mom for a foolproof tart recipe!

E for EmpanadasI How to make Baked Empanadas – Day 5

We are onto the 5^th day of the Mega Blogging Marathon and it has been a tasty ride thus far :)

E FOR EMPANADAS:

Empanadas trace their origins back to the north western region of Spain – Galicia. A cookbook published in 1520, mentions Empanadas filled with seafood authored by Robert de Nola. Its interesting to know that some sources claim a connection to our very Indian cuisine. A similar dish first appeared in Portugal around the time of trade routes to India and the establishment of a colony in Goa. This dish is believed to have been derived from or influenced by the Indian Gujjiya or Samosa, known in Lisbon as the Chamuca da Goa. (Soure:Wikipedia)

This comes as no surprise because the first time I ate an Empanada was at a Mexican Restaurant in Dallas, TX, and the shape reminded me of Kadabu/Kargadabu (sweet filling). Empanadas are generally made with a spicy filling.

Round pieces of dough are filled and then shaped into a crescent, sealing the dough along the edges. These are then deep fried until crisp and golden brown. Instead of frying my Empanadas I chose to bake them and the results were surprisingly good. I also used Whole wheat flour, which made these very light and guilt-free.

You will need:

For the Dough:

Makes:  12-14 Empanadas

1.5 Cups Whole Wheat Flour

¼ tsp Baking powder

¼ tsp Baking soda

¾ tsp Salt

1 tbsp Olive oil (or Canola/Vegetable oil)

Warm water as needed

Combine all the dry ingredients in a medium bowl. Add warm water slowly and combine to form a dough. It should be a soft dough not sticky. Knead for a min until smooth and then cover and let rest for 20-30 minutes. Meanwhile make the filling.

For the Filling:

1 can Black beans, drained & rinsed

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

2 cloves Garlic, chopped

½ cup onions, chopped

½ tsp Cumin powder

½ tsp Chili powder

2 tsp Tomato Ketchup

Salt to taste

1 tbsp Oil

2 tbsp Chopped Cilantro

2 tbsp Green onions, chopped
2-3 tbsp grated Chihuahua cheese

Heat oil in a pan. Add onions and garlic, cook until soft. Add the red and green bell peppers. Cook for a minute and then add the drained black beans, cumin powder and red chili powder. Season with salt. Add ketchuo combine and cook for 3 minutes. Turn off heat and stir in cilantro and green onions. Cool before using.

Making Empanadas:

Preheat oven to 375F. Line a baking sheet with parchment paper,

Knead the dough and roll into a large sheet, about ¼ inch thick. Using a round 5 or 6-inch cutter, cut circles in the dough.

On one half of the circle place a tablespoon of the cooled black bean filling and a little bit of the cheese. 

Dip a finger in water and run it gently around the circumference of the dough. Flip over half of the dough over the filling and gently press the edges to seal. Crimp with a fork and place on baking sheet. Repeat with remaining dough and filling.

Brush the tops with olive oil. Bake for 20-25 minutes until Empanadas are firm.

These are best eaten warm. Serve with Salsa or Guacamole. I didn’t have the ingredients to make either (would you believe I was out of tomatoes!!) so I made a Spicy Cilantro yoghurt dip.

Blend 1 green chili, 1 clove of Garlic, a handful of cilantro, 1 stalk green onion (root trimmed), ¼ cup yoghurt and salt to taste in a blender. If you don’t want it spicy then skip the chili. Serve with the Empanadas.

BAKES FROM AROUND THE WORLD:

A for ANZAC BISCUITS

B for BASBOUSA
C for CHOCOLATE ECLAIRS
D for DAMPER BREAD

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Potato Paneer Tikkis I How to make Aloo Paneer Tikkis

Paneer is a very versatile and tasty ingredient vastly used in Indian cooking. I love Paneer and the creamy deliciousness it brings to any dish. I use them in curries, in biryanis, in sweets and now even in appetizers. You can make your own Paneer, its easy or you can use store-bought Paneer.

Either way you will have one piping hot tikki to wow your taste buds!

You will need:

Makes: 15-18 small tikkis

2 large potatoes

1 ½  cups grated Paneer

1 tbsp Corriander powder

½ tbsp Cumin powder

1 tsp Chaat masala

¼ tsp Amchur powder (dried mango powder)

½ tsp Salt (adjust to taste)

½ tsp Black pepper powder

2 tbsp Corn starch (corn flour)

3 tbsp finely chopped cilantro

Vegetable or Canola Oil for shallow frying

Cover potatoes with cold water in a large pan and set on medium high heat. Cook until fork tender – meaning a fork goes into it easily without much effort. Do not over cook them. Remove from heat, drain the water and cool completely. 

Peel and grate them into a large bowl. I prefer to grate the potatoes than mash them, it doesn’t affect the texture of the tikki as such its just my personal preference. You can mash it too.

Add the grated paneer and all the ingredients listed above except the oil. Taste to check for seasonings and adjust accordingly. Combine well and form into patties. At this point you can chill the patties for an hour or two before you cook them or you can shallow fry them right away.

Heat a wide non-stick skillet on medium heat. Pour about 3 tbsp of oil. Place 4-5 patties at a time and allow to brown and crisp up. Cook for about 2 minutes on each side and remove on paper towels to drain excess oil.

Serve hot or warm with mint chutney or ketchup. These are finger licking good so be sure to make plenty, they go fast!!