Pasta in Creamy Garlic Sauce (Chicken and Broccoli version)

Although this meal is REALLY easy to put together, it does require a little bit of planning ahead. That's because the sauce (which you can make in about 5 minutes) needs to sit for several hours for the garlic to really get nicely infused. Otherwise, your sauce is just going to taste like milk:( But this is a great meal for making all the things ahead of time, and then throwing it all together in a snap later in the day (or even the next day). This is really, really easy to make!

Creamy Garlic Sauce Ingredients:

1/2 c. water, divided

2 Tbsp. chopped garlic

1 tsp. garlic powder

2 c. heavy cream (in India, use 1 c. Amul cream and 1 c. milk. This is not good with 2 c. Amul cream...trust me)

1 Tbsp. fresh parsley (or 1 tsp. dried parsley if you have it...I've made it without this before)

salt and pepper to taste (I also use Tony's creole seasoning)

2 Tbsp. cornstarch (cornflour)

Directions

1. Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. At this point (before I add the cornstarch) I take it off the burner and allow it to cool, then put it in the fridge. I usually do this in the morning if I’m going to make this for dinner, or you could do this before you go to bed and let it sit overnight in order to make it for lunch.

2. When you are ready to make your meal, see the rest of the directions below.

Ingredients to add to the sauce:

2 baked chicken breasts, cut into bite sized pieces (I season mine with Tony's before baking)

1 small head of broccoli, cut into small pieces and steamed

3 cups of cooked pasta (macaroni, elbow, etc.)

When you're ready to assemble your meal, remove the garlic sauce from the fridge.

3. Add the cornstarch to the sauce and slowly heat it. Add all your other ingredients (I add the chicken and brocolli first, and then add the pasta so that I don't get too much in there. You want the sauce to nicely coat everything). Heat everything through til you get the sauce to the thickness that you want.

To turn this into a veg meal, leave out the chicken and add a variety of steamed vegetables (carrots, summer squash, etc.).

This goes nicely with French bread and Carrots with Rosemary Butter.

Enjoy!

Meatball Marinara Subs

These things are so huge, you don't need to serve anything with them.  But if you want, a salad would be a good idea. :) 

Meatball Marinara Subs

1 kg chicken keema

Seasoned salt

Garlic salt

2 T. worcestershire

1/2 packet onion soup mix (you can leave this out if you don't have it)

1 egg

1/2 c. grated parmesan

1/4 c. bread crumbs, italian flavored

3 T. italian seasoning

4 garlic cloves

Marinara:

12 roma tomatoes

6 garlic cloves, chopped

Olive oil

Salt 

Sugar

Black pepper

Basil, fresh or dried

Combine all ingredients for meatballs.  Form 1-1 1/2 inch meatballs.  Place in a skillet coated with olive oil, turning to brown all sides.  Once brown, cover and cook in skillet (or place in an oven, about 150).  Cook until no longer pink. 

For Marinara:

Saute garlic in olive oil. Cut tomatoes in half and puree in mixee till smooth but still chunky.  You want to break up the skins, because that's where the flavors at!  Add to garlic in pan and bring to a boil, stirring constantly to avoid burning or sticking.  Pour in a bit more oil, according to taste.  Now this part is not at all specific.  Just do it a little at a time 1/4-1/2 t. and keep tasting, tasting, tasting.  Add salt, heavy dusting of black pepper, and 1-2 t. sugar.  Lower heat and cook uncovered, stirring regularly, until all fluid is thickened, about half an hour.  Remove from heat and add lots of fresh chopped basil.  (If you don't have fresh basil, you can use dried.  Just add it with the salt and pepper, maybe 1 t. to start with...)

Once the marinara is finished, add the cooked meatballs and coat. Place the meatballs in the buns.  Top with mozzarella cheese and toast 4-5 minutes in oven, until cheese is melted.  This makes 6 huge subs, 30 meatballs.  Easily cut this in half for a family of four. Also, this recipe also goes great over spaghetti.  You might want a more sauce to less meatball ratio for spaghetti though. :)   

Pizza Hut Hand Tossed Copy Cat Recipe

Pizza is an easy dinner to make. Lots of places in India have delivery, for sure. But it's much cheaper (and healthier!) to make it at home!

Pizza Hut Hand Tossed Pizza Crust

3/4 cup warm water (110 to 115 degrees)
1-1/4 tsp. yeast (Solar brand works great, but keep it in the freezer between uses)
1 Tbs. sugar
2-1/4 cups bread flour (I always just use Maida)
1-1/2 tsp. salt
1-1/2 Tbs. olive oil

Preparation for the Crust:

First prepare the dough for the crust. You might want to prepare the crust one day prior to baking the pizza. To get the best dough, you need to allow it to rise in the refrigerator overnight. This procedure will produce a great commercial-style crust.

Combine the warm water, yeast and sugar in a small bowl or measuring cup, and stir until the yeast and sugar have dissolved. Let the mixture set for approximately 5 minutes. Foam should begin building up on the surface. If it doesn't, either the water was too hot or the yeast was dead. Throw it out, and start again.

In a large bowl, sift together the flour and the salt. Make a depression in the center of the flour, and pour in the yeast mixture. Add the olive oil. Use a fork to stir the liquid in the center of the flour. Slowly draw in more flour, a little at a time, until you have to use your hands to completely combine all the ingredients into a ball.

Dust a clean, flat surface with flour, and with the heel of your hands, knead the dough on this surface until it seems to have a smooth, consistent texture. This should take approximately 10 minutes.

Rub a light coating of oil on the dough, then put it into a tightly covered container and in a warm place to rise for 2 hours or until it has doubled in size. When it has doubled in size, punch the dough down, put it back into the covered container and into the refrigerator overnight. If you don't have time for that, you can use the crust at this point. Without the long rest, however, it won't have the same texture as the original.

Ingredients for the Sauce:

One box tomato puree
1/4 tsp. dried oregano
1/4 tsp. dried basil leaves
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. ground black pepper
1 bay leaf (called Tej Patta here)
dash onion powder
1/2 tsp. lemon juice

1 ball Amul pizza cheese or 2/3 package of Flanders Mozzarella

Preparation for the Sauce:

You can prepare the pizza sauce ahead of time as well, storing it in the refrigerator until you are ready to make the pizza. Simply combine the tomato sauce with the spices and lemon juice in a small saucepan over medium heat. Heat the sauce until it starts to bubble, then turn the heat down and simmer, covered, for 30 to 60 minutes until it reaches the thickness you like. When the sauce has cooled, store it in the refrigerator in a tightly sealed container.

When ready to assemble, spread the dough out in the rectangle pan that came with your oven. You can grease the pan with butter, and if desired, throw a handful of sooji (which is semolina in the states) on the pan, which will make it taste a little bit like Uno Chicago Pizzeria pizza. Fork the dough after it's spread out a few times to prevent air bubbles. Spread sauce on top. Spread one ball of shredded Amul PIzza cheese on top. Top the pizza with whatever toppings you want!

Bake at 225 for 15-20 minutes, till crust is golden and cheese is bubbling.

(If you want a thicker crust, make the recipe using 1.5 times the ingredients, or double the recipe, and freeze half, wrapping it in plastic wrap and sealing in a Zip Pouch to use next time for a really quick and easy dinner!)

Recipe taken from Top Secret Recipes by Todd Wilbur

Macaroni Grill Bread and Penne Rustica

So I was sort of back. :) I'm moving slow right now, and not having a whole lot of time for internet and writing or even for myself. Life with three kids is wonderful, but life without a house helper is a bit rough! I have a lady doing the floors, but that's it. I feel like every night is consumed with household chores. But tonight I have a bit of time to give you some recipes I've been thinking about!

As one who loves Italian food and especially the Macaroni Grill, these recipes are some of my favorite. The bread is just right, and even without a few of the called-for ingredients, the pasta is really good too...

Macaroni Grill-like Bread

1 T. dry yeast

1 T. sugar

1 c. warm water (110-120 degrees)

2 ½ c. white flour

1 t. salt

2 T. fresh rosemary chopped or 2 t. dried rosemary chopped

1 T. canola oil, peanut oil, or olive oil

2 T. butter

Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of chopped rosemary. Knead for about ten minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5-10 minutes. Grease a baking pan or cookie sheet. Shape the dough into two small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining one tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450˚F. Lightly sprinkle coarse salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Ummm... these are so good.

So now for the pasta...

Macaroni Grill-like Penne Rustica

Granita sauce:

2 t. butter

2 cloves garlic, pressed

1 t. Dijon mustard

1 t. salt

1 t. chopped dried rosemary

1 c. Marsala wine (I always substitute 1 c. chicken broth here, but this really makes the sauce).

¼ t. cayenne pepper or red chili powder

4 c. (32 oz.) heavy cream (I usually use less than this, 2 1/2-3 c, or half cream and half milk).

Penne Rustica:

1 oz. pancetta or 4 slices of bacon, chopped (if you have it... if not, it will be okay!)

1 pack Large or Jumbo Sumeru prawns

3 grilled chicken breasts, sliced

1 recipe granita sauce

1 lb. uncooked penne

3 t. pimentos, minced (I never have this!)

3 T. butter

1 t. chopped shallots or ½ c. chopped onions

1 c. grated parmesan cheese, divided

½ t. paprika

Salt and pepper to taste

6 sprigs of fresh rosemary for garnish

For sauce:

Saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by one third. Add remaining ingredients and stir til combined. Set aside.

For pasta:

Preheat oven to 475˚F. Cook pasta according to package directions. Meanwhile, sauté pancetta/bacon until it begins to brown. Add butter, shallots/onions, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add granita sauce and ½ c. parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with pasta. Place this into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475˚ for 10-15 minutes. Garnish with fresh rosemary sprigs. Serves 8.

This is one of my favorite dishes... love it! Hope you enjoy it!