Leftover Veggie Stir Fry Pasta

Hi all, its the holidays and its a good time to spend time, exploring your creativity and creating new things. So, I was having some leftover fettuccine and angel hair pasta which I couldn't use individually as there wasn't enough quantity. Also had some left over veggies so what better than to put this all together and make one dish. It was delicious. spicy, tangy , had a bite to it and just good to eat. So, here it is

LEFT-OVER VEGGIE STIR FRY PASTA

Ingredients

Fettuccine Pasta : About 1/4th packet

Angel Hair Pasta: 1/4th Packet

Sesame oil/Gingelly oil: 2 Tbsp

Ginger-Garlic: 1 Tsp each chopped lengthwise

Red Chilli Flakes: 1 Tsp

Soy Sauce: 2 Tbsp

Sriracha Sauce: 1 Tbsp

Onion: 1/4th cup long sliced

Tomato: 1/4th cup long sliced after taking the seeds and liquid out

Fresh Veggies: Green Pepper, Cabbage

Salt as required

Cheese as required

Left-over Veggie Stir Fry Pasta

MAKING

First , in a pan with boiling water and salt, cook the pasta as per box instructions. I cooked Fettuccine first as it needs more time to cook. Then added the Angel hair.

Drain the pasta, and add olive oil to it to keep it separated

Now in another frying pan, add 2 Tbsp Sesame/Gingelly oil. Once heated, add in the chopped ginger-garlic. chopped onions.Saute for a few seconds before adding in the Soy sauce, the Sriracha sauce. Saute it for a few seconds then add in the chopped green peppers and the tomatoes and red chilli flakes.

Cook for a couple of minutes before adding in the cooked pasta.

Mix it thoroughly so the pasta is well mixed with the sauce and veggies. Finally add the chopped cabbage and salt as required.Cook for an additional minute and that's it, take it off the stove and delicious stir fry veggie pasta is ready.

Serve it with some sriracha sauce or a dash of shredded cheese sprinkled on 

TIPS/VARIATIONS

Make sure you chop all the veggies and ginger-garlic in a julienne cut ( lengthwise thinly sliced)

I did not have carrots but you could add it as well

I added the cabbage right at the end before serving as then it wouldn't become soggy and still have that crunchy bite.

Since you add soy sauce, make sure to adjust salt quantity accordingly

I used the Gingelly Oil 

I also sprinkled some shredded Mexican 5 cheese on top of my stir fry and believe me, it was delicious

PECAN PRALINES ( HOLIDAY SPECIAL)

Hi all, its the holiday season and this recipe that I tried today depicts holiday for me. I came across this dish when my colleague bought it to work. It was delicious and addictive. I tried my best to get it from the local stores but never did. So, once the holidays started, with kids at home decided to try to make it. Looked online and decided to make it. So sharing the recipe with all of you. Its called

PECAN PRALINES

Pralines are basically a french term for a confection of nuts and sugar. Its very popular in some southern states especially Texas, Georgia etc.

INGREDIENTS

Pecan Halves: 2 cups toasted in the oven for about 8 minutes at 350'F

Granulated white Sugar: 1- 1/2 cup

Brown Sugar: 1-1/2 cup

Salt: 1/4th Tsp

Unsalted Butter: 6 Tbsp

Half n half: 1 cup or Evaporated Milk 1 cup

Vanilla Extract: 1 Tsp

Pecan Pralines

MAKING

First, toast the pecan halves,in a baking tray lined with baking sheet for about 6-8 minutes at 350'F

Next in a heavy bottom medium pan, add in the Butter, Sugar both white and brown, half n half cream, and salt. Mix it up and stir with a wooden spatula until the mix gets to a boil and reached 235-240 degrees in a candy thermometer. 

if you don't have a candy thermometer, once the liquid gets to a boil, after about 5-6 minutes of constant stirring. drop a bit of the liquid into a bowl of cold water. it should round up to become a soft ball when the sugar -butter liquid touches the cold water....that's when you know to take it off the stove.

Switch off the gas, take the pan off the stove and allow the sugar liquid to cool for about 5 minutes. 

Now add in the toasted pecans and vanilla extract and stir it continuously until the glossiness of the liquid is gone and the entire mixture begins to tighten up.

Take a lined up baking tray and drop the mixture into the tray. Make sure the mixture is not runny but standing on its own. drop all the mix using an ice cream scoop and allow it to cool. 

Delicious Pecan Pralines are ready to eat. Eat it warm at room temperature or cool it and store it in an air tight container.

Its addictive and you wont stop with one.

TIPS/VARIATIONS

You could chop the pecan halves into smaller pieces if you want to. I just halved them.

You could skip toasting the pecans. I preferred to toast it.

You could reduce the sugar quantity if you do not like too sweet

You could also maybe do 2 cup brown sugar and 1 cup white sugar

You could add semi sweet chocolate about 2 Tbsp in the mix when adding the pecans to make chocolate pralines.

You could avoid vanilla extract or reduce the quantity to 1/2 Tsp.

You could use evaporated milk to get added taste.

CREAM CHEESE VEGGIE COLD SANDWICH

Hi all, this recipe was given to me by my dear Sis-in-law who is an amazing cook herself. We were all planning to go on a hike and she made this in just a few minutes. It was delicious . Sharing the recipe with you

CREAM CHEESE VEGGIE COLD SANDWICH

INGREDIENTS

Plain Cream Cheese: 1/2 Cup

Bell Peppers: 1/4th cup in total finely chopped(All 4 colors finely chopped)

Red Chilli Flakes: 1/2 Tsp

Oregano: 1/4th Tsp

Italian Seasoning: 1/4th Tsp

Rosemary: 1/4th Tsp

Herbs De Provence ( optional): 1/4th Tsp

Crushed Pepper: 1/4th Tsp

Salt as required

Bread Slice: 4

Cream Cheese Veggie Cold Sandwich

MAKING

In a Bowl, add the finely chopped Bell peppers, cream cheese. Give it a mix. Now add in the all the herbs and spices mentioned above. Give it a nice mix until the whole spread is well blended.

Take a bread slice, spread the cream cheese mix. Place the other slice of the bread to cover it up. Cut it into a triangle and that's it, delicious Cream Cheese Veggie Cold Sandwich is ready to eat.

TIPS/VARIATIONS

Use Cucumber to get a nice texture and a bite to the cream cheese spread.

Herbs De Provence is optional. You can do without it.