Tomato Olive Bruchetta with Mozerella

I regularly stock my pantry with the mini baguettes, that is ready after baking for just 12 mins.Very convenient to make garlic bread  as well as bruchetta's with various toppings.
To make it more rich, I top it with some left over mozerrella cheese (if any).Makes a delicous tea time snack.


Ingredients:

4 mini baguettes or a single loaf of French bread
1/2 cup tomato sauce / Pasta sauce
1/ 2 cup chopped tomatoes.
1/2 cup choped black olives
1/4 cup chopped jalapenos
2 tblsp chopped garlic
4 tblsp olive oil

few tblsp of shredded mozerella

2 tsp dried oregano  or dried basil as per taste.

Method.
Mix the chopped garlic with olive oil and leave it  to rest for about 10 mins
Bake the bread as per instructions
When the bread is cooled, cut into oblong slices
If its mini baquettes cut into half lengthwise.

Brush the bread with the garlic -olive oil mixture.
Spread a tsp of tomato sauce or pasta sauce, and sprinkle with oregano.

Spread the chopped olives , tomatoes, jalapenos as per taste.
Top with shredded mozorella and bake for 15 - 20 mins or until the cheese melts and brown spots appear.

Serve hot.

Some variations

Can avoid the cheese and just bake for 15 mins
Can also avoid the veggies and just bake it as garlic bread.
Can also use different combination of veggies as per taste
 (for ex ., onion + redpeppers+ jalapenos+ basil)

Sending these over to the WYF - Tea Time snack event over at Simple Indian Food an the Sunday Snacks - Cheese event at Mirch Masala

Veggie Lasagna

Veggie Lasagna
I love Italian food, especially pasta of any kind. I used to think Lasagna as this one great Italian dish which is very complicated to make . One day I came across a program by
Giade De Laurentiies in the FoodNetwork about Individual vegetable Lasagna which made me completely change my opinion about this particular recipe. I like her way of presentation, she usually narrates the process slowly and in such a way that you feel like trying it immediately , if you have all the ingredients with you. That weekend I got some lasagna pasta and all other Ingredients needed.However I tailored the recipe to suit my convenience..hey that's how new recipes are born right.
There are a few things that I changed from the original recipe

Firstly The Original recipe calls for home made sauce, but I did'nt have the patience to make the whole pasta sauce my self, So I took the store's help and bought some Prego pasta sauce.
Secondly I changed white beans to our favorite Rajma/kidney beans.
And the main change is I made the Lasagna in a whole casserole, rather than individual ..Other than that the procedure is the same.
Since this dish contains more vegetables , spinach, and beans its very wholesome and filling meal in itself. Here is the recipe. Hope you enjoy this ...


Ingredients

1/2 bottle of Pasta sauce
8 strips Lasagna Pasta
1 cup chopped carrots
1 cup chopped zucchini
1 cup sliced Onions
1 cup chopped and cooked spinach
1 cup rajma soaked for 6 hrs and cooked /1 can kidney beans
1 cup shredded mozarrella cheese
1/2 cup parmesan cheese





Method:
Preheat the Oven to 375F
Stir fry chopped onions, carrots and zucchini and keep aside

• Stir fri one cup spinach unil cooked and keep aside
• Cook Rajma in a pressure cooker and keep aside
• Cook the pasta in a deep vessel as per the cooking instructions on the packet
• Now Take a casserole dish and spread 3 tsp of pasta sauce at the bottom.
• Place the Lasagna pasta in single layer.If the pasta is too lengthy for your casserole dish, you can cut according to the size of your dish.
• Over this layer spread the stir fried vegetables.spread 3tsp of saue over the spread.
  

• Now again place a layer of pasta sheets.


• Over this layer spread the spinach and rajma beans.Spread 3 tsp of the sauce over this.




• Now place the final layer of pasta over the rajma and spinach spread.

Spread the sauce liberally over the pasta at this stage

Sprinkle the cheeses well over the Sauce.

Place the Casserole in the Oven and bake for 20 mins or until the cheeses melt and turns a little bit golden.

I had posted this recipe way back in 2006, Iam reposting it as I thought this would be an apt entry for" My Favourite things :Cheese" event hosted by Poornima at "Tasty Treats" originated at "InloveWithFood" by Bindhya.

This also goes to "FIC : My Favourite Event" hosted at "TastyCurryLeaf" for my favorite color Red.This event originated at SunshineMom

Stromboli

I have tasted spinach & cheese Stromboli many times. Everytime I used to think that making the dough would be something very time consuming.But last week when I stumbled upon this recipe in food network website, I was very glad to see that it requires just the basic pizza dough.
The recipe for this starter is very simple and it can be done in minutes if you have the right ingredients.Since the base needs a basic pizza dough, I used the store bought pizza flour mix, not the frozen one(which also works fine).I mixed and matched many recipes and came up with this list of ingredients for stuffing, which is because this is what I had left in my refrigerator that day :)
It turned out perfect and we loved it.
I think I will include chicken in the stuffing when I try it next time.

Ingredients:
Any pizza dough, frozen or ready mix.
3 cloves garlic minced
1 green bell pepper thinly sliced
1 medium onion thinly sliced
1 tomato sliced 1/4 cup olives chopped
1 cup shredded mozzarella cheese / any cheese of your choice
1 tsp olive oil
2-3 tblsp pasta sauce/marinara sauce ( its better if its chunky)
1 egg for egg wash / 1/4 cup


Method:
Preheat the oven to 350F /200C
Add the olive oil in a pan and fry the garlic ,onion and peppers.Keep aside.
Roll out the pizza dough into a rectangle , about 1/2 inch thick
Spread the onion mixture evenly leaving 1 inch at the borders.
Spread the tomatoes and olives over it.Top it with the pasta sauce.
Sprinkle the cheese as we do for pizza.
Brush one long end with the egg wash.
Roll the dough like a log, starting from the end without egg wash.
Brush the top with egg wash, and sprinkle some Italian seasoning
Place the log carefully on a baking sheet and bake for 20 - 25 mins.
Cut into think slices and serve warm.