Toasted Ravioli

1 bag  Cheese Ravioli
1 cup Italian Style Bread Crumbs
2 tsp Italian seasoning
A pinch of paprika powder
1/2 tsp salt
1 egg
Oil, For Frying

 Cook ravioli until al dente about 5 minutes. Cool.
 Have seperate bowl for egg (beat well) & bread crumb mixture ( paprika, bread crumbs & Italian seasoning & salt).
 Dip ravioli in beaten egg and then bread crumbs mixture. Do this twice to have a thicker coat. Set aside on a plate. Gently dip into hot oil and fry until golden brown, about 2-3 minutes.
 Serve with marinara sauce.

key lime pie

Ingredients:
Crust:
5 TBS butter, melted
1-1/2 cup graham cracker crumbs

Filling:
1can (14-ounce) sweetened condensed milk
1/2 cup Key lime juice
2 tsp grated lime zest
2 egg yolks

Meringue:
2 eggs, separated, use only whites of 2 eggs
1/4 tsp cream of tartar
1/4 cup sugar

Preheat the oven to 350 degrees.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.

In a medium bowl, combine the condensed milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.

Cilantro hummus

I went hummus crazy a few yrs ago when I tried Mediterranean sandwich at Panera for the first time. Panera needs no introduction for bread loves all over the east coast. The sandwich had nothing fancy to it but whatever simple staple they use, it is pretty awesome in itself.
Coming back to hummus, I ordered this separately at Panera's just to speculate & get to the bottom of " what really makes this so great!". A few tries to perfect this led to an amazing sense of pride of actually bringing the taste close to the original. Check it out to believe it!
Pic coming soon...

Ingredients:
1 (15 oz) can chickpeas drained ( to cut down on sodium)
2 jalapeno, finely minced
2 pinches, red pepper flakes
juice of one lime
1/2 bunch cilantro chopped
2 tbs tahini ( sesame oil)
1 tbs extra virgin olive oil
1/2 small garlic clove
salt

Method:
Process the chickpeas, cilantro and garlic until well blended and smooth. Add the rest of the ingredients and mix well. Transfer into a serving bowl, make a well and drizzle lightly with olive oil. Serve with pita chips or a spread to subs and sandwiches.

G's note: this can be stored up to 3 days in the refrigerator.

Guacamole

 Guacamole is a versatile & simple cool dish that is a quick to put together crowd pleaser. Finally, something that is good to the palette is actually good for you. Avocado ( read as good fat) for heart, onion for blood purification, tomatoes for a healthy glow. All goodness in one!

This side is no-brainer. I like to keep my dish simple & fresh using  avocado's that are firm but gives in whe are pressed gently, just ripe tomatoes, fragrant tender cilantro & crisp jalapenos. This creamy, smooth goodness makes you want to skip the chips & go straight to the dip!















Ingredients:
2 large avocados
freshly squeezed lime juice, 1 lime
1/2  red onion, finely minced
1 small ripe tomato, diced
1 jalapeno, seeded & chopped
10 stems cilantro, finely chopped
salt

Directions:
Seriously, you need directions?!
Chop  avocados into cubes and mash them very slightly with a fork. Combine all the ingredients in a serving bowl and serve along with salsa and tortillas of your choice.

Grilled Asparagus

Ingredients:
1 pound asparagus
1 tbs olive oil
1 tsp garlic salt
1/2 cup grated Parmesan cheese

Preheat oven to 400°F.
Remove the tough lower stalks of Asparagus.
( To do so, hold the top end and bottom end of asparagus and bend. The Asparagus should snap easily with a crisp cut. Save the top, discard the bottom)

Place the asparagus in baking sheet, pour olive oil, sprinkle with garlic salt and toss to coat.

Roast for 15minutes, remove from oven, sprinkle the Parmesan cheese over the top and broil for 5 mins on low.

5 min choc cake

Ingredients:
4 tbsp all purpose flour
3 tbsp choc chips (any kind)
1 tsp vanilla
4 tbsp sugar
2 tbsp cocoa powder
i pinch salt
1 egg
5 tbsp milk
3 tbsp oil

Mix all the ingredients together in a coffee mug. Microwaave on high for 3 mins. Cool for a minute. Sare and enjoy!

Shrimp Scampi

Not a great pic, but, this will do to get the idea! The scampi tastes great with crostini, like they serve it at "Bertucci's", although it is also served with linguine and marinara sauce at most Italian places.

Ingredients
Shrimp - 1 lbs
garlic - 4 cloves,crushed
olive oil - 1 tbsp
butter - 2 tbsp
dry white wine - 1/2 cup
lemon juice - 1 tbsp
Parsley for garnishing
salt & pepper


Heat olive oil in a skillet, add butter and shrimp. When the shrimp has turned pink, add salt and garlic; saute for 2 mins. Remove shrimp and set aside.
In the same pan add wine and lemon juice and bring it to boil. Add shrimp, parsley and season with pepper and a dash of olive oil.
Serve immediately with crostini's.

Sugar cookies

Ingredients
5 cups all-purpose flour
2 cups sugar
4 eggs
1 1/2 cups butter, softened
1 tsp vanilla extract
2 tsp salt

Method:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F.
Roll out dough on floured surface or in between two sheets of parchment paper, about 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment lined cookie sheets. Do not grease or flour the sheet.
Bake for 6-8 mins (the edges will turn slightly brown). The cookies at this point will look under done but it is completely cooked. Remove the baking tray and let cool( if not cooled, the cookie will crumble during removing from the sheet) 2 mins on the counter top, remove cookies with a statula and lay them on wire rack to cool.

Note: this dough can be made and shaped into a log, covered with parchment paper, saran wrapped and stored in ref/ freezer for later use. If frozen, thaw it for 1 hr before slicing.Refrigerated and sliced cookies can go right in the oven with the addition of 2 mins during baking time.

Apple strudel muffins

Ingredients for the batter:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1 1/4 tsp vanilla extract
1 1/2 cups, finely chopped apples

for strudel/ topping
1/3 cup packed brown sugar
1 tbsp all-purpose flour
1/8 tsp ground cinnamon
1/3 cup oats
1 tbs butter

Method
Batter: In a bowl, mix all dry ingredients: flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla, stir in apples, and gradually add the flour mixture ( dry ingredients) a little at a time making sure that the batter is lump free.

Strudel:In a small bowl, mix brown sugar, flour,oats and cinnamon. Cut small pieces of butter and add in, blend until mixture is like coarse crumbs. This crumb is used as Sprinkle over tops of muffins in muffin pan, before baking .

Bake:Preheat oven to 375 degrees F (190 degrees C). Line with cupcake liners - in a 12 cup regular muffin pan or 24 mini muffin pan. * I sprayed the muffin pan with cooking spray on top of the liners for clean removal of muffins.* Spoon the mixture into the prepared muffin pan - half full only.
Bake 20 minutes in the preheated oven for 12 muffins, or 7-12 mins for mini muffin pan (until a toothpick inserted in the center of a muffin comes out clean). Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Spinach Artichoke Asiago dip

Ingredients
1 (14 ounce) can artichokes
1 cup spinach blanched or frozen
4 ounces cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

Directions
shred or chop blanched or frozen spinach in a blender or food processor.
chop artichoke hearts into quarters if they are larger than a thumb.
mix everything together in a medium sized bowl.
Add salt, pepper and more shredded cheese to your taste.
Transfer to a heat resistant casserole and sprinkle more cheese on the top.
Broil for 8-10 mins in a 375F oven.

Singapore Noodles

I have noodles on my mind ....just about any kind.....konkani style shevai, Chinese style lo-mien, Malay Pad Thai...and have been day dreaming about all the varieties of noodles and this cross-cultural dish came across my mind. I was on a mission for to make all the kinds, one at a time and this came first.
Shevai will be the highlight of this weekend...cant wait to get to that too. Eagerly waiting to borrow the 'danthe' from the Kini's. Go Kini's! whohoo!

My first taste of Singapore noodles was a few years ago and I was floored... and why not....a desi has to love this mildly curry flavoured and Asian inspired noodles. So, here's the recipe I followed and the variation( see the 'note') below.

Ingredients
1 (7-oz.) box rice stick noodles
2 quarts boiling water
1/3 cup soy sauce
1/2 teaspoon freshly cracked black pepper
1 pound large shrimp, peeled and deveined
3 tbs vegetable oil
1 tbsp minced chopped garlic
1 tbsp minced ginger
2 tbs mild curry powder ( I used kitchen king masala)
2 cups onions
2 cups red bell peppers
2 cups green bell peppers
1 cup carrots
1 cabbage
2 tbsp rice wine
2 cups bean sprouts

Directions:
Cover noodles with boiling water. Let sit for 30 minutes. Drain.
Combine salt, 1 tbsp soy sauce and pepper in a small bowl, add shrimp and toss with the sauce. Marinate for 30 minutes.

Heat 1 tbsp oil in a wok add shrimp and stir-fry for about 3 minutes, or until shrimp are pink. Transfer to a plate and set aside.
Heat 2 tbsp of oil in the wok until it begins to smoke. Remove from heat; add garlic, ginger and curry powder to wok and stir until fragrant, about 1 minute. Return wok to high heat; add onions and stir-fry until limp. Add pepper, red and green, carrots, cabbage and wine. Stir-fry until vegetables are tender, about 5 minutes.

Add shrimp, noodles, beansprouts and soy sauce to wok; This is best done in stages: sprinkle-toss-sprinkle-toss. Finish with a light drizzle with sesame oil.
cook until most of the liquid has been absorbed.

Note:
1.You will notice the noodles are not as greasy as the other noodles available in Asian restaurants.
2.I also added chopped jalapenos and pineapple pieces ( added along with the vegetables). This addition is done due to my love for hot and sweetness in my noodles and this is how it's served in my fav Vietnamese restaurant in Canton..."Basil Leaf".

Chocolate Chip Cookies

1 c. butter
1 c. brown sugar
1/2 c. white sugar
6 oz. Chocolate chips
2 eggs
2 tsp. vanilla
3 c. all purpose flour
1 tsp. soda
1/2 tsp. salt

Mix butter, sugar, eggs and vanilla until creamy. Add chips and dry ingredients; mix well. Bake at 350 degrees for 12-15 minutes.

These cookies were not only super easy to make, but they came out perfectly. I've always had issues with my cookie edges being crisp and centre under done.
My oldest son used the last 4 cookies to make us some ice cream sandwich's with vanilla ice cream and they were delicious. I need to put up the pics from the cookie session soon to go with the awesome review.

Ganache

Ganache is made when hot cream is poured over chopped chocolate and the mixture is stirred until chocolate is melted and is velvety smooth. The proportions of chocolate to cream can vary depending on its use, and you can use dark, milk, or white chocolate and add different flavorings such as liqueurs and extracts to make Ganache variations.

This ganache can be used as a filling in between cake layers, as a sauce to sindaes,as a glaze to cakes, as truffles with chopped nuts and to use as a fondue to coat fruits. Here, I have used it to coat strawberry which serves as dessert for tonights party! Can't wait to get these plump goodness!

Ingredients
Makes about 1&1/2 cup of ganache

8 ounces semisweet chocolate - shredded into pieces
3/4 cup heavy whipping cream
2 tbsp unsalted butter
1 tbsp liqueur (optional, like grand marnier, kahlua, etc)

Method
Place the chopped chocolate in a medium sized bowl and set aside.
Heat the cream and butter in a heavy bottomed saucepan over medium heat. Bring it to a warm but not boil (making sure to not over-heat).
Now pour the cream into the chocolate and whisk until smooth. Add the liqueur to flavor the ganache.