Express Italian Meal

Express Italian Meal

I was going mad after thinking what to post for this Summer Express Cooking Event :O then I saw a message left on my previous post from some anonymous giving me the idea to repost the Hearty Salad, Spaghetti with roasted peppers medley and Strawberry cups for this event by Mallugirl.

I was little busy with lot of things going on past few weeks so hope my previously posted recipe will be accepted. This is a super easy, fast and express meal for any time. As I did lot of talking in the previous post, I am keeping mum here so that I can finish on time and post this recipe for the event.

Hearty Salad: Lettuce orange cherry tomatoes salad with honey dijon and lime juice dressing

This refreshing salad is done within 5 mins of time and very refreshing for a hot summer day, only thing is you have to prepare the dressing or can substitute with plain lemon juice. The recipe for the same you will find it here or check the express directions

Ingredients:
6 leaves of Romaine Lettuce, torn
6 cherry tomatoes, halved or quartered
1 orange, peeled and cut pod wise
1 carrot, grated
½ red onion, chopped
½ tsp orange zest
4-6 walnuts, toasted and chopped
for dressing:
½ lime/lemon juice
1 tsp dijon mustard
1 tbsp honey
2 tbsp extra-virgin olive oil
1 tsp sugar
pinch of salt/ as per taste
1 tsp ground black pepper

Method:

0-2 mins

• Mix all the veggies in a bowl, top it with orange zest
• Prepare the dressing by first adding dijon mustard in the lime/lemon juice whisk well.
• Add freshly ground black pepper, salt, sugar, honey mix well.

2-5 mins

• Whisk vigorously while adding extra-virgin olive oil.
• Spread over the salad, mix and cover it with plastic wrap and keep refrigerated.
  
• When ready to eat top it with chopped toasted walnuts.

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Main course: Spaghetti with roasted pepper medley and basil



This express meal is done within 15-20 mins if you have all the ingredients handy.

Ingredients:
1 small bunch of uncooked spaghetti (I use Barilla)
3 bell peppers, red, orange and yellow or any roasted bell pepper
4 tbsp of pasta sauce (tuttoroso/ragu)
1 big clove of garlic, chopped
2 shallots, chopped
½ of lime/lemon juice
½ of fresh basil leaves, torn
1 tbsp of roasted peanuts, coarsely grind
1 tsp of chilli powder (cayenne)
1 tbsp of grated cheese
1 tsp of butter
2 tbsp of extra-virgin olive oil
salt as per taste
ground black pepper for seasoning
Method:

0-15 mins

• Cut the peppers lengthwise as shown in the above picture, coat them with 1 tbsp of extra-virgin olive oil, sprinkle some salt and ground pepper. Toss and roast it on a tava or in oven till the edges are browned.
• Meanwhile cook the spaghetti as per the instructions on the box, check al-dente, drain and keep aside.

15-20 mins

• While the peppers are roasting heat butter and 1 tbsp of extra-virgin olive oil in a large sauce pan, saute garlic and shallots.
• To this add the pasta sauce, chilly (cayenne) powder, salt. mix and add the roasted peppers, stir well for a minute or two.

20-25 mins

• Toss in spaghetti and add lime/lemon juice, roasted peanuts, torn basil leaves and let all the flavors combine.
• Sprinkle some grated cheese and serve hot.

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Dessert: Strawberry dessert cups with whipped cream





Ingredients:
6 dessert cups/short cake cups
5 tbsp strawberry preserve/any fruit preserve
Whipped cream for topping(fresh or store bought)
4-5 fresh bing cherries for garnishing
Method :

0-3 mins

• Place the store bought dessert cups in the serving plate, spread the strawberry preserve evenly on the top of the cup
• Top it with whipped cream as per your requirement. I love little extra topping for mine.
• Garnish with chopped cherries or any of your favorite fruit.
• Serve immediately.

Hope you all will enjoy as mush as I did while making this meal. Now who cleans the dishes? This is my entry for express cooking event.
Ciao!