Add turmeric, cayenne, cumin, coriander and garam masala, and cook until the raw smell of the spices is gone, about 3 minutes. Add garlic/ginger paste and serrano pepper and cook until soft, about 3 minutes. Once oil is hot, add onions and cook until translucent, about 4 minutes. Heat oil in a large pan over medium heat. 1/2 serrano, finely chopped (remove seeds if you want less heat). 1 cup paneer, grated (you could also try firm tofu). When I asked my mom why she held out, my mom’s only non-responsive response is, “We should try to make it ourselves.” And, just like that I’m on a new mission to make all my favorites – starting with this favorite. Who knew an order of aloo paratha with paneer bhurji would be so life changing? After that, I went on to try aloo tikki, pani puri, golgappa, pav bhaji, etc. I, like usual, watched what everyone was ordering and just went for it. They never introduced me to enough Indian “street food” or chaat.Ī year ago, I stopped off at a local Indian grocery store for a quick samosa and was instantly drawn to the long line at the chaat portion of the store. Add the Parmesan, peas, pine nuts, salt, and pepper. Add the pesto mixture to the cooled pasta. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Cook the fusilli pasta in salted water to al dente per the pasta instructions. 1/3 cup pine nuts (I used sunflower seeds because it’s what I had on hand). 1 (10 oz) frozen spinach, thawed and squeezed dry. It’s a great side dish you would similarly get in a cafe or bistro that you can make yourself at home.įor dinner, this pasta dish would be wonderful with grilled chicken or a great piece of salmon. For a friend lunch I had at home, I was able to serve this with sandwiches and salad, without any leftovers. Being able to reach in the fridge without having to do any additional food preparation is really a help with an impatient toddler. I usually do meal prep for at least two days on Sundays. And it’s usually in the form of pasta for me. I love being able to build layers and layers of flavor in one dish. If you have extra ingredients, make a sandwich! 🙂. Allow the pastries to cool on a cookie rack so they maintain their crisp crust. Bake in a parchment-lined baking sheet for about 20-25 minutes, until golden brown. You can freeze at this point in a airtight container or bag. Repeat with all remaining squares until you have 8 triangles. Fold the clean part of the triangle over and crimp around the edges with a fork. Just put enough that you can close the triangle without tearing. Top with approximately a tablespoon of goat cheese, tomatoes, and onions. On each puff pastry squares (you should have 8), spread with a tablespoon of pesto on one half of the triangle, leaving about 1/2 inch border on the puff pastry. If not, roll out to about 16 inches and cut into four squares. If so, just separate at the perforations. Most puffed pastry sheets I worked with already come divided in four. Unfold your puff pastry sheets (working one at a time) onto a lightly floured surface. 5 ounces of goat cheese (herb or plain). 1 box of puff pastry (2 sheets), thawed. Goat Cheese, Pesto & Caramelized Onion Triangles These pastries are easy to assemble and easy to store in the freezer for lunch, guests or a great filling snack. What started out as a random experiment turned out to be a family and guest favorite. 
Why you ask? Could it be that my mom will absolutely take offense and give you the stink eye if you don’t eat at her house? Or could it be that I myself would want to eat if I went to someone’s house? Whatever the reason, we all benefit with food. If this rouses images from Misery, I wouldn’t blame you. Whether I cook or order in, you will not leave without eating. With that said, if you come to my house for anything, I will do everything in my power to feed you.
In all fairness, I do have a tendency to go overboard with the food. Just bottled water – and a shortage at that. I recently went to a party that served no food. If Awesome Puffs was a bit more descriptive, I would have said that. To be honest, I wasn’t sure what to call this.
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