Olive oil Pasta Salad

BM #105: Week 4, Day 3
Theme : Pasta Salads

For Day 3, it’s a very simple pasta salad. All it has is olive oil and some dried herbs. It’s my friend’s recipe and she has made it for us a couple of times. Shreyas really loves it. So I thought of blogging it here, that way I won’t forget about it later!

My friend uses dried Italian seasoning, but I have used a mix of various dried herbs. I mostly have oregano and basil, so many times that’s what I use. I add a good dose of freshly ground pepper when making this. I also add more vegetables– chopped tomatoes, zucchini and thawed corn are the usuals. But here I have done it that way my friend does with just broccoli.

To cook broccoli, you can toss it to the pasta pot when pasta is cooking. I usually add it at the last five minutes. This avoids overcooking. The broccoli floats on top, so it’s easy to take it out. I cook the whole pack of pasta and refrigerate it once cool. That way it’s easy for me to pack pasta for my son’s lunch with different sauces.

Read on for the recipe.

Serves 1

Ingredients:

  • 1.5 cups cooked pasta
  • 1/2 cup cooked broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice or vinegar,optional
  • 1/2 teaspoon dried Italian seasoning
  • Salt and pepper to taste

Method:

  1. In a mixing bowl, mix olive oil, lemon juice/vinegar if using and the seasonings.
  2. Toss in the pasta and broccoli florets. Mix everything and taste test to adjust seasonings.

Notes:

    You can add more vegetables of your choice to the salad.
    The flavor is Better if the salad rests for an hour or two.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

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Potato broccoli patties

broccoli patties

Tea times are far more interesting when there is something to nibble on. The unhealthier the nibble is, the happier I am :D! It doesn’t mean that the healthy ones don’t satisfy the craving, but the deep fried ones hit the taste buds faster.

Here is something that isn’t quite healthy as a sandwich, but something that isn’t dripping in oil as well. These patties make their way into my son’s snack box frequently. Its a great make ahead dish. You can make and even shape the patties and refrigerate until the time to prepare.

I have been trying to take pictures with darker backgrounds and this was one of the first successful attempts. There is a picture of the setting below in case you are interested in checking it out. All you need is some black cloth, a salwar top in this case, and you have your dark background! I didn’t try to diffuse the light, that’s for the next trial.

Read on for the recipe.

broccoli patties4

Pictorial:

Pressure cook 2 medium potatoes and 1 cup broccoli together for 2 whistles. Once its cooked, drain the water completely.

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Dip one bread slice in a plateful of water. Take out immediately and squeeze out excess water.  Add this bread piece (or 1/4 cup bread crumbs) and 1/4 cup of thawed spinach or methi with salt and pepper as needed to the potatoes and broccoli.

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Mash everything well together until no lumps remain. Check the seasonings and adjust if needed.

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Make patties and keep it ready.

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Heat 2 tablespoons of oil in a shallow pan.

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Add the patties. Let it cook and become golden brown on the bottom.

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Flip over and cook the other side.

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Take off the heat and place on a paper napkin.

Recipe adapted from Always Hungry

Makes about 10-12 medium patties

Ingredients:

  • 2 medium potatoes
  • 1 cup broccoli
  • one slice bread
  • 1/4 cup spinach or methi
  • salt and pepper
  • 2 tablespoons oil

Method:

  1. Pressure cook 2 medium potatoes and 1 cup broccoli together for 2 whistles. Once its cooked, drain the water completely.
  2. Dip one bread slice in a plateful of water. Take out immediately and squeeze out excess water.
  3. Add this bread piece (or 1/4 cup bread crumbs) and 1/4 cup of thawed spinach or methi with salt and pepper as needed to the potatoes and broccoli.Mash everything well together until no lumps remain. Check the seasonings and adjust if needed.
  4. Make patties and keep it ready. Heat 2 tablespoons of oil in a shallow pan.
  5. Add the patties. Let it cook and become golden brown on the bottom. Flip over and cook the other side.
  6. Take off the heat and place on a paper napkin. Serve with ketchup.

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The set up for the photo shoot. Black cloth is the background and a brownish black table on the front.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58