Creamy Garlic Herb Mushroom Spaghetti

I want to have a heart to heart with all the vegetarians who follow my blog and recipes because they have been complaining to me a lot about how I do not make any vegetarian recipes.

Well, here is the reason why I don't. First of all I am not a vegetarian, neither is my brother and basically I pretty much cook for him so I always try to make something that he would like otherwise the food pretty much goes to waste.

I have made a vegetarian spaghetti before which is called Spaghetti Aglio e Olio which I will make again tomorrow  hopefully BUT TODAY MY VEGETARIAN FRIENDS I have a gift for you all and that gift is FREAKING DELICIOUS.

Creamy Garlic Herb Mushroom Spaghetti is a very mild but extremely delicious vegetarian spaghetti consisting mushrooms saute in garlic butter and a creamy sauce made from garlic, mixed Italian herbs and cream.

Ingredients:

250 grams spaghetti or linguine

4 tablespoons butter

2 teaspoon garlic paste

400 grams mushrooms sliced (2 cans)

1 teaspoon mixed Italian herbs

1½ cup creams

salt and pepper to taste

3 tablespoons olive oil

¼ cup fresh parsley chopped

Cook the spaghetti according to the instructions on the packet. There is no rocket science to it and if you cannot do such a simple task you are a dumb nut.

Melt 2 tablespoons of butter in a non stick pan, add garlic paste or minced garlic. Saute until fragrant.

Add mushrooms and cook them for 5-10 minutes until they change color and get softer.

Set the mushrooms aside.

Meanwhile you saute mushrooms you can chop the parsley.

Melt another 2 tablespoon of butter, saute garlic paste or minced garlic until fragrant.

Now add mixed Italian herbs and saute them until fragrant.

Turn the heat on low, add the cream and mix quickly. Turn off the stove so the cream does not get thick. 

If it gets thick during this process you can add some water/milk to get it to your desired consistency.

I like THICK things.

Season the sauce with salt and pepper.

Its time to assemble the spaghetti. This sentence made me feel like Nick Fury trying to assemble the avengers.

Mix up the mushrooms with the sauce and add the spaghetti in.

You can also season it with more salt and pepper if you want.

Add in 3 tablespoons of olive oil.

Add in the chopped parsley.

Mix everything together and Creamy Garlic Herb Mushroom Spaghetti is ready.

Dear vegetarians, put your hands together for Creamy Garlic Herb Mushroom Spaghetti.

Mongolian Beef

People used to call me beef when I was over weight and that too in Punjabi (wadda gosht) but now I am not over weight anymore and all those people can just go to hell.

Beef is best in burgers and steaks. I don't like beef in any other form though but I can tolerate beef in oriental recipes. So, I had my eyes on such a recipe for quite some time and to be honest I've made it before and I basically burned it.

Now here's something I want to tell all people who are learning to cook or are struggling with it. YOU WILL MAKE MISTAKES, IT IS COMPLETELY NORMAL TO MAKE MISTAKES AND YOU SHOULD NOT FEEL BAD OR QUIT LEARNING BECAUSE OF MAKING MISTAKES.

The oriental beef recipe that I am talking about today is Mongolian Beef. I never had it at any restaurant but I saw a picture of it and it looked very tasty.

This recipe is very simple to make as the ingredients are few and the preparation is easy but you have to be careful about a few things.

Let's start making Mongolian Beef.


Ingredients:

beef 500 grams boneless and sliced

1/4 cup cornflour

2 green onions thinly sliced

1/2 cup soy sauce

1/2 cup brown sugar

1 teaspoon garlic paste

1 teaspoon ginger paste

2 tablespoons oil

First of all let me tell you that the beef here takes a lot of time to cook. So for this recipe I cooked or tenderized the beef in a pressure cooker by adding only 2 glasses of water and cooking it for 15 minutes.

After that take the beef our and put it in a bowl.

Sprinkle some salt and pepper if you like. (salt and pepper is optional)

Heat 1/2 cup of cooking oil in a non stick pan and cook the flour coated beef until its crispy brown.

Take it out on a paper toweled plate.

Now whisk together, brown sugar, soy sauce, 2 tablespoons of oil, ginger and garlic paste.

Now add this sauce to a non stick pan on medium heat.

Add the cooked beef and stir to coat the beef properly.

As you cook the sauce will thicken but you should not stop stirring.

Add the sliced green onions a minute before you take the Mongolian Beef off the stove.

Mongolian Beef is ready. Yes that's it.

Best served with boiled or stir fried rice. I had it with my Shrimp Fried Rice.

Ladies and gentlemen hold your taste-buds for Mongolian Beef.

Buffalo Chicken Mac & Cheese

Buffalo sauce to me is what blood is to vampires. It is not only one of a kind of a hot sauce but you just can't have enough of it. The first time i tried it was in Buffalo Chicken Burger from Hardee's and not only did it blow my taste buds but it also blew my mind.

I have previously made a Buffalo Cheesy Chicken Penne Pasta but alongside buffalo sauce one of my favorite is Mac & Cheese. I have previously also made 2 types of Mac & Cheese. This will be my third type which will be an infusion of buffalo sauce glazed chicken with a topping of mac  and cheese made with buffalo sauce.

It was too much work at times I actually forgot to take some pictures so please bear with me.

Ingredients:

2 cups of boiled and shredded chicken

1 packet of elbow macaroni

1 cup of buffalo sauce

1 medium onion chopped

1 teaspoon garlic paste

4 tablespoon butter

2/3 cups of sour cream (cream plus 2 tablespoons of vinegar basically)

4 tablespoon all purpose flour

4 cups of milk

1 teaspoons mustard

1 cup cheddar cheese

2/3 cup of mozzarella cheese

Salt and pepper per taste

freshly chopped coriander because parsley is hard to find

For the crumbs:

25 TUC biscuits

3-4 slices of bread

4 tablespoons of butter

First of all let us make the bread crumbs.

For it we have to put the TUC buicuits in a chopper along side the bread slices. Finely chop them into a powder. Then add melted butter to it and chop/mix it again. Take the crumbs out in a plate and bake them in an oven for 3-5 minutes.

The best and the crispiest bread crumbs I ever had.

Boil your pasta according to the packet and keep it aside.

Now put 2 tablespoon of oil in a non stick pan and fry the copped onions until they are translucent.

Add garlic paste and chicken to it. You can also add salt and pepper to season it according to your taste.

Add half a cup of buffalo sauce and simmer it until the sauce is thickened.

Take the chicken out in a transparent deep dish. Transparent because it will help you in baking later.

Time to make the sauce which is constant work all thanks to flour. I hate flour.

Add butter to a non stick pan and let it melt.

Quickly add 4 tablespoon of all purpose flour and keep it stirring. Now add two cups of milk while stirring occasionally. Add the 2 cups later.

NOTE - The milk will try to form lumps but please do not let it do that and keep on moving those lazy hands of yours for stirring.

Add the teaspoon of mustard.

Season it with salt and pepper and add both cheddar and mozzarella cheese. Stir it to let the cheese mix in.

Now add 2/3 cup of sour cream and the buffalo sauce and keep it cooking till your desired thickness is achieved.

Now everything is prepared you need to set up the dish. The chicken is already in place.

Then you layer it up with the boiled macaroni.

The third layer will be of the cheese sauce.

The fourth layer is of the bread crumbs you made topped with finely chopped coriander.

The dish is ready now. Time to bake it.


My oven is dirtier than my dreams.

Preheat the oven on 360F and place the dish in it for 15-20 minutes until you see the sauce bubbly hot.

Ladies and gentlemen even I was not sure how this will turn out but oh my did it won hearts today. Even my friends who I thank for taking me to the hospital because I was not feeling well were smiling after eating this.

I unleash Buffalo Chicken Mac & Cheese.