For squash filling:
2 Tbs dried minced onion
3 Tbs butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 clove garlic, minced
1 tsp salt
1/4 tsp white pepper
2 Tbs chopped fresh parsley
2 tsp dried ground sage
1 cup hazelnuts, toasted and coarsely chopped
For sauce:
1 clove garlic, minced
3 Tbs butter
5 Tbs flour
5 cups milk
1 bay leaf
1 tsp salt
1/8 tsp white pepper
For assembling lasagna:
2 cups shredded mozzarella
1 cup shredded Parmesan cheese
12 sheets no-boil lasagna noodles
Make filling:
Cook onion, squash, garlic, salt and white pepper in butter over moderate heat, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
Make sauce while squash cooks:
Cook garlic in butter in a 3-qt heavy saucepan over moderately low heat, stirring, 1 minutes. Whisk in flour and cook, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf.
Assemble lasagna:
Preheat oven to 425F. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13x9x2 inch glass baking dish (or slightly deeper pan) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and 1/3 of filing, then sprinkle with a heaping 1/2 cup of cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagna stand 15 to 20 minutes before serving.
Review: I took some short cuts. I bought frozen "cooked squash" in the square packages. Way easier to use, I shaved 10 minutes off of cooking and probably 30 minutes off of prep work! I love butternut squash, but it's a pain to prep if you buy it fresh. And I forgot to toast the hazelnuts, which probably saved 5 minutes! Oops. And I had way too much lasagna for my 13x9x2 pan, which resulted in some sauce going down the drain and some spilling in the oven. Eww. This was a super yummy dish, however, and a nice touch for Christmas dinner!
Thursday, December 25, 2008
Tuesday, December 23, 2008
Soba Noodles With Zucchini Ribbons
8 oz soba noodles
1 large zucchini
6 Tbs soy sauce, or to taste
6 Tbs sherry, or to taste
2 tsp cornstarch
2 Tbs olive oil
2 Tbs minced garlic
2 cups fresh edamame
2 cups sliced mushrooms
1 bunch thinly sliced scallions for garnish
1) Bring a large pot of water to a boil over medium heat, and add noodles. Cook according to package directions, drain and run under cold water briefly. Set aside.
2) Use a sharp vegetable peeler, and carefully slice zucchini into long, thin strips. Set aside. Combine soy sauce, sherry and cornstarch in a bowl, and set aside.
3) Heat oil in large skillet or wok over medium-high heat. Stir-fry garlic for 30 seconds, and add edamame, mushrooms, zucchini and soy mixture, and stir-fry for about 30 seconds more, or until vegetables are heated through. Remove from heat.
4) To serve, put equal portions of noodles in individual bowls or on plates, and spoon vegetables and sauce over top. Garnish with scallions, and serve.
Review: This was so super yummy. Our area lacks good Asian food and I've been trying to add more ethnicity to our meals. This was easy and the sherry and soy sauce mixed for a really nice flavor that wasn't overwhelming.
1 large zucchini
6 Tbs soy sauce, or to taste
6 Tbs sherry, or to taste
2 tsp cornstarch
2 Tbs olive oil
2 Tbs minced garlic
2 cups fresh edamame
2 cups sliced mushrooms
1 bunch thinly sliced scallions for garnish
1) Bring a large pot of water to a boil over medium heat, and add noodles. Cook according to package directions, drain and run under cold water briefly. Set aside.
2) Use a sharp vegetable peeler, and carefully slice zucchini into long, thin strips. Set aside. Combine soy sauce, sherry and cornstarch in a bowl, and set aside.
3) Heat oil in large skillet or wok over medium-high heat. Stir-fry garlic for 30 seconds, and add edamame, mushrooms, zucchini and soy mixture, and stir-fry for about 30 seconds more, or until vegetables are heated through. Remove from heat.
4) To serve, put equal portions of noodles in individual bowls or on plates, and spoon vegetables and sauce over top. Garnish with scallions, and serve.
Review: This was so super yummy. Our area lacks good Asian food and I've been trying to add more ethnicity to our meals. This was easy and the sherry and soy sauce mixed for a really nice flavor that wasn't overwhelming.
Monday, December 22, 2008
Mexican Bulgur Pilaf
1 cup uncooked bulgur
2 (16oz) cans black, pink or pinto beans, rinsed and drained
1 cup prepared salsa, or more to taste
2 scallions (white and light green parts), chopped
1/4 cup chopped cilantro
1 tsp ground cumin
1) In large saucepan, bring 2 cups water to boil. Stir in bulgur, and return to a boil. Reduce heat to low, cover and simmer gently until water is absorbed, about 15 minutes.
2) Fluff bulgur with fork, then stir in beans, salsa, scallions, cilantro and cumin. Increase heat to medium-low and cook, uncovered, stirring occasionally, just until heated through, about 5 minutes. Serve hot.
Review: Mmmm, this was so yummy. It had enough of a Mexican flavor to be spicy, but not hot. I couldn't have asked for a better flavor combo.
2 (16oz) cans black, pink or pinto beans, rinsed and drained
1 cup prepared salsa, or more to taste
2 scallions (white and light green parts), chopped
1/4 cup chopped cilantro
1 tsp ground cumin
1) In large saucepan, bring 2 cups water to boil. Stir in bulgur, and return to a boil. Reduce heat to low, cover and simmer gently until water is absorbed, about 15 minutes.
2) Fluff bulgur with fork, then stir in beans, salsa, scallions, cilantro and cumin. Increase heat to medium-low and cook, uncovered, stirring occasionally, just until heated through, about 5 minutes. Serve hot.
Review: Mmmm, this was so yummy. It had enough of a Mexican flavor to be spicy, but not hot. I couldn't have asked for a better flavor combo.
Thursday, December 18, 2008
Four-Alarm Chipotle Potato Casserole
3 lbs red skinned potatoes, skins on, scrubbed and diced
1/4 cup plus 2 Tbs olive oil
1 tsp salt
1/2 tsp ground cumin
2 Tbs dried minced onion
1 red bell pepper, seeded and diced
1 4oz can diced green chiles
2 Tbs chipotle chiles pureed with adobo sauce, or to taste
4oz shredded cheddar or Mexican blend cheese
1) Preheat oven to 375F. Lightly grease baking sheet.
2) Put diced potatoes in mixing bowl with 1/4 cup oil, salt and cumin, and toss to coat potatoes. Spread out on baking sheet. Bake 25 to 30 minutes, or until golden. Leave oven on.
3) Meanwhile, saute onion, red bell pepper and green chiles in remaining 2 Tbs oil. Add roasted potatoes and chipotle chiles, and toss well. Put into baking dish, and top with cheese.
4) Bake 10 minutes, or until cheese is just melted. Serve hot.
Review: For those who are unfamiliar with chipotle peppers in adobo sauce, it's a small can found in the Mexican food aisle. Now, I tend to hate ingredients that only use a small portion of something like this. Since it's a can, if you don't use it, you have to throw it away. Well, I tend to toss it all in to not waste food. That may have been mistake this time. It was so hot that Mike couldn't finish his bowl and I drank 1 1/2 bottles of water while eating mine!!!! This was so unbelievably yummy though. The combination of spices, roasted potatoes and cheese is really just amazing. Lucky for me, I get ALL the leftovers so I'll be loving this for awhile. Next time I make it, I'll just double the rest of the ingredients to make up for the extra chipotle!
1/4 cup plus 2 Tbs olive oil
1 tsp salt
1/2 tsp ground cumin
2 Tbs dried minced onion
1 red bell pepper, seeded and diced
1 4oz can diced green chiles
2 Tbs chipotle chiles pureed with adobo sauce, or to taste
4oz shredded cheddar or Mexican blend cheese
1) Preheat oven to 375F. Lightly grease baking sheet.
2) Put diced potatoes in mixing bowl with 1/4 cup oil, salt and cumin, and toss to coat potatoes. Spread out on baking sheet. Bake 25 to 30 minutes, or until golden. Leave oven on.
3) Meanwhile, saute onion, red bell pepper and green chiles in remaining 2 Tbs oil. Add roasted potatoes and chipotle chiles, and toss well. Put into baking dish, and top with cheese.
4) Bake 10 minutes, or until cheese is just melted. Serve hot.
Review: For those who are unfamiliar with chipotle peppers in adobo sauce, it's a small can found in the Mexican food aisle. Now, I tend to hate ingredients that only use a small portion of something like this. Since it's a can, if you don't use it, you have to throw it away. Well, I tend to toss it all in to not waste food. That may have been mistake this time. It was so hot that Mike couldn't finish his bowl and I drank 1 1/2 bottles of water while eating mine!!!! This was so unbelievably yummy though. The combination of spices, roasted potatoes and cheese is really just amazing. Lucky for me, I get ALL the leftovers so I'll be loving this for awhile. Next time I make it, I'll just double the rest of the ingredients to make up for the extra chipotle!
Wednesday, December 17, 2008
Brown Rice, Peas & Pine Nuts
1/3 cup pine nuts
4 1/4 cups vegetable stock, boiling
2 cups short-grain brown rice
1 cup frozen green peas, cooked
3 Tbs chopped fresh chives
3 Tbs chopped fresh thyme
1 tsp minced garlic
1 Tbs liquid aminos
1) Place pine nuts in a small, dry saucepan, and toast over medium heat, shaking pan constantly for 2 to 3 minutes, or until nuts are lightly browned. Set aside.
2) Combine stock and rice in a medium saucepan, bring to a boil, cover, reduce heat to low and cook for 40 minutes or until liquid is absorbed.
3) Remove from heat, and fold in green peas, chives and thyme. Stir in garlic and aminos. Top with toasted pine nuts; serve.
Review: I was afraid this was going to be a bland dish, but I forgot how tasty toasted pine nuts are. This was such a delicious dish, and so healthy! This one is definitely getting made again!
4 1/4 cups vegetable stock, boiling
2 cups short-grain brown rice
1 cup frozen green peas, cooked
3 Tbs chopped fresh chives
3 Tbs chopped fresh thyme
1 tsp minced garlic
1 Tbs liquid aminos
1) Place pine nuts in a small, dry saucepan, and toast over medium heat, shaking pan constantly for 2 to 3 minutes, or until nuts are lightly browned. Set aside.
2) Combine stock and rice in a medium saucepan, bring to a boil, cover, reduce heat to low and cook for 40 minutes or until liquid is absorbed.
3) Remove from heat, and fold in green peas, chives and thyme. Stir in garlic and aminos. Top with toasted pine nuts; serve.
Review: I was afraid this was going to be a bland dish, but I forgot how tasty toasted pine nuts are. This was such a delicious dish, and so healthy! This one is definitely getting made again!
Tuesday, December 16, 2008
Bulgur, Broccoli & Feta Cheese Pilaf
1 cup uncooked bulgur
1/2 tsp salt
3 to 4 Tbs olive oil
4 medium cloves garlic, minced
2 medium tomatoes, seeded and diced
1 bunch broccoli, stalks peeled and cut into bite-size pieces, florets separated (5 cups)
1/2 tsp dried oregano
1 cup crumbled feta cheese
1/2 tsp freshly ground black pepper
1) In small saucepan, combine bulgur, salt and 2 cups water. Bring to a boil over high heat. Reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Remove from heat and set aside, covered.
2) Meanwhile, in large skillet, heat 2 Tbs oil over medium heat. Add garlic and cook, stirring often, 30 to 60 seconds; do not brown. Stir in tomatoes and cook 2 minutes.
3) Add broccoli and oregano; mix well. Add 1/4 cup water, cover and increase heat to medium-high. Cook until broccoli is just tender, uncovering and stirring occasionally, about 5 minutes.
4) Stir in cooked bulgur, feta and pepper. Drizzle with remaining 1 to 2 tablespoons oil and serve.
Review: Mike's loving bulgur, since it has a low glycemic index. This tasted like comfort food, though! It was a nice mix of flavors and was quick to make. You really can't ask for much more!
1/2 tsp salt
3 to 4 Tbs olive oil
4 medium cloves garlic, minced
2 medium tomatoes, seeded and diced
1 bunch broccoli, stalks peeled and cut into bite-size pieces, florets separated (5 cups)
1/2 tsp dried oregano
1 cup crumbled feta cheese
1/2 tsp freshly ground black pepper
1) In small saucepan, combine bulgur, salt and 2 cups water. Bring to a boil over high heat. Reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Remove from heat and set aside, covered.
2) Meanwhile, in large skillet, heat 2 Tbs oil over medium heat. Add garlic and cook, stirring often, 30 to 60 seconds; do not brown. Stir in tomatoes and cook 2 minutes.
3) Add broccoli and oregano; mix well. Add 1/4 cup water, cover and increase heat to medium-high. Cook until broccoli is just tender, uncovering and stirring occasionally, about 5 minutes.
4) Stir in cooked bulgur, feta and pepper. Drizzle with remaining 1 to 2 tablespoons oil and serve.
Review: Mike's loving bulgur, since it has a low glycemic index. This tasted like comfort food, though! It was a nice mix of flavors and was quick to make. You really can't ask for much more!
Monday, December 15, 2008
Pasta Primavera With Miso Dressing
1 lb cooked pasta, such as fusilli, penne or shells
1 medium red bell pepper, julienned
1 medium green bell pepper, julienned
1 medium zucchini, diced and blanched
2 cups chopped broccoli, blanched
Miso Dressing
1-2 Tbs olive oil
8 scallions (white and light green parts), thinly sliced
2 cloves garlic, minced
1/4 cup mellow miso
1 cup vegetable broth
1/4 cup chopped fresh parsley
1/4 tsp red pepper flakes
1) In large bowl, combine pasta, bell peppers, zucchini and broccoli.
2) Make dressing: In medium skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring often, until softened, about 1 minute. Stir in miso. Gradually stir in broth. When miso and broth are well blended, stir in parsley and red pepper flakes. Pour miso dressing over pasta mixture and serve.
Review: I think I tossed in too many red pepper flakes. But I liked the extra spice. This was a great take on "primavera." It was yummy and hearty, but still had a lightness to it that I really liked. Plus, it used up some of the miso leftover in the fridge. Yay.
1 medium red bell pepper, julienned
1 medium green bell pepper, julienned
1 medium zucchini, diced and blanched
2 cups chopped broccoli, blanched
Miso Dressing
1-2 Tbs olive oil
8 scallions (white and light green parts), thinly sliced
2 cloves garlic, minced
1/4 cup mellow miso
1 cup vegetable broth
1/4 cup chopped fresh parsley
1/4 tsp red pepper flakes
1) In large bowl, combine pasta, bell peppers, zucchini and broccoli.
2) Make dressing: In medium skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring often, until softened, about 1 minute. Stir in miso. Gradually stir in broth. When miso and broth are well blended, stir in parsley and red pepper flakes. Pour miso dressing over pasta mixture and serve.
Review: I think I tossed in too many red pepper flakes. But I liked the extra spice. This was a great take on "primavera." It was yummy and hearty, but still had a lightness to it that I really liked. Plus, it used up some of the miso leftover in the fridge. Yay.
Tuesday, December 9, 2008
Brown Rice With Yams
2 cups brown rice
2 medium yams, peeled and cubed
2 tsp finely grated fresh ginger
2 Tbs miso
2 Tbs oil
lots of water
1) Soak the rice overnight (or all day) in 4 cups of water, then drain.
2) Place the rice, yams, and 6 cups fresh water in a heavy covered saucepan and bring to a boil. Reduce heat to medium low and cook for about 30 minutes or until rice and yams are tender.
3) Dissolve the miso in a little warm water, then add miso, ginger, and oil to the rice pot and simmer for 15 minutes for 15 minutes more.
Review: Kind of bland, but exactly what I needed to get over my case of food poisoning. Rice, ginger and sweet potatoes are great for soothing stomachs and I just love miso. It has a great Asian flavor, without being too overpowering. I'll definitely add this to the permanent cookbook.
2 medium yams, peeled and cubed
2 tsp finely grated fresh ginger
2 Tbs miso
2 Tbs oil
lots of water
1) Soak the rice overnight (or all day) in 4 cups of water, then drain.
2) Place the rice, yams, and 6 cups fresh water in a heavy covered saucepan and bring to a boil. Reduce heat to medium low and cook for about 30 minutes or until rice and yams are tender.
3) Dissolve the miso in a little warm water, then add miso, ginger, and oil to the rice pot and simmer for 15 minutes for 15 minutes more.
Review: Kind of bland, but exactly what I needed to get over my case of food poisoning. Rice, ginger and sweet potatoes are great for soothing stomachs and I just love miso. It has a great Asian flavor, without being too overpowering. I'll definitely add this to the permanent cookbook.
Sunday, December 7, 2008
Pasta With Cilantro Pesto & Avocado
1 large bulb garlic
1/3 cup raw, unsalted pumpkin seeds
1 1/2 cups fresh cilantro leaves
1 1/2 cups fresh parsley leaves
1/3 cup olive oil
2 tsp chile powder
1 tsp dried red chile flakes
1 tsp ground cumin
1/4 cup lemon juice
1/2 cup sour cream
1 1/2 Tbs milk
12 oz spiral pasta
1 medium Haas avocado
1 medium red bell pepper, diced
1) Preheat oven to 350F. Trim 1/4-inch off the top end of the garlic bulb to just expose the individual cloves. Wrap with foil and bake for 45 minutes. The garlic inside the skin will soften to a paste-like consistency. Allow it to cool for a few minutes before squeezing the garlic paste from the cloves.
2) Meanwhile, toast the pumpkin seeds by placing them in a dry heavy-bottomed skillet over medium heat. Shake the pan frequently so the seeds toast evenly, but do not burn. They will begin to pop and turn golden brown. Remove them from the pan and set aside.
3) Bring several quarts of water to a boil for the pasta. Meanwhile, wash the cilantro and parsley and dry well. In a food processor, combine the cilantro, parsley, and olive oil. Puree to the consistency of a thick paste. Add the garlic paste, chile powder, chile flakes, cumin, 1/4 cup of pumpkin seeds, and the lemon juice. (Reserve the remaining seeds to garnish the pasta.) Puree until fairly smooth and set aside.
4) Cook the pasta in the boiling water until al dente. Meanwhile, in a small saucepan, stir together the cilantro mixture, the sour cream, and the milk to make the pesto. Warm over very low heat until hot but not simmering.
5) Cut the avocado open and remove the pit. Peel the avocado and slice it.
6) Drain the pasta well and place it in a warmed serving bowl. Toss with the pesto and diced bell pepper. Serve immediately, garnished with the avocado slices and remaining pumpkin seeds.
Review: This was pretty time consuming. I wasn't sure about roasting the garlic, but it was a bit easier than I expected. And most of the bite was gone. This was an interesting dish, since it seems mostly Italian, but the cilantro, avocado and sour cream screams Mexican (so does the title on the cook book). I'm still not sure how I feel about the dish, as I can be a purist about my food. It didn't suck, though.
1/3 cup raw, unsalted pumpkin seeds
1 1/2 cups fresh cilantro leaves
1 1/2 cups fresh parsley leaves
1/3 cup olive oil
2 tsp chile powder
1 tsp dried red chile flakes
1 tsp ground cumin
1/4 cup lemon juice
1/2 cup sour cream
1 1/2 Tbs milk
12 oz spiral pasta
1 medium Haas avocado
1 medium red bell pepper, diced
1) Preheat oven to 350F. Trim 1/4-inch off the top end of the garlic bulb to just expose the individual cloves. Wrap with foil and bake for 45 minutes. The garlic inside the skin will soften to a paste-like consistency. Allow it to cool for a few minutes before squeezing the garlic paste from the cloves.
2) Meanwhile, toast the pumpkin seeds by placing them in a dry heavy-bottomed skillet over medium heat. Shake the pan frequently so the seeds toast evenly, but do not burn. They will begin to pop and turn golden brown. Remove them from the pan and set aside.
3) Bring several quarts of water to a boil for the pasta. Meanwhile, wash the cilantro and parsley and dry well. In a food processor, combine the cilantro, parsley, and olive oil. Puree to the consistency of a thick paste. Add the garlic paste, chile powder, chile flakes, cumin, 1/4 cup of pumpkin seeds, and the lemon juice. (Reserve the remaining seeds to garnish the pasta.) Puree until fairly smooth and set aside.
4) Cook the pasta in the boiling water until al dente. Meanwhile, in a small saucepan, stir together the cilantro mixture, the sour cream, and the milk to make the pesto. Warm over very low heat until hot but not simmering.
5) Cut the avocado open and remove the pit. Peel the avocado and slice it.
6) Drain the pasta well and place it in a warmed serving bowl. Toss with the pesto and diced bell pepper. Serve immediately, garnished with the avocado slices and remaining pumpkin seeds.
Review: This was pretty time consuming. I wasn't sure about roasting the garlic, but it was a bit easier than I expected. And most of the bite was gone. This was an interesting dish, since it seems mostly Italian, but the cilantro, avocado and sour cream screams Mexican (so does the title on the cook book). I'm still not sure how I feel about the dish, as I can be a purist about my food. It didn't suck, though.
Friday, December 5, 2008
New Potato Gratin With Chard, Bell Pepper & Kalamata Olives
1 1/2 lb small new potatoes, sliced about 1/8 inch thick
1 tsp salt
1 small bunch Swiss chard, rinsed, trimmed and chopped
1 red or yellow bell pepper, chopped
2 cloves garlic, minced
1/4 cup chopped pitted kalamata olives
1 tsp herbes de Provence
1/2 tsp black pepper
1/2 cup vegetable stock
1/2 cup breadcrumbs
1 Tbs olive oil
1) Preheat oven to 375F. Lightly oil 2-qt gratin dish.
2) Layer half the potato slices in dish. Sprinkle with 1/2 tsp salt. Spread chard over potatoes; scatter bell pepper, garlic and olives on top. Add 1/2 tsp herbes de Provence, remaining salt and 1/4 tsp pepper.
3) Top with remaining potatoes, pour on vegetable stock and sprinkle with remaining herbes de provence, pepper and salt to taste.
4) Cover with aluminum foil and bake about 45 minutes, or until tender. Toss breadcrumbs with 1 Tbs olive oil. Uncover gratin and sprinkle with breadcrumb mixture. Continue to bake uncovered for 15 minutes, or until top is golden brown. Serve hot.
Review: This was super yummy. It's the first time I've used herbes de Provence, but that spice mixture is WONDERFUL!! Normally expensive, but I scored a deal on some at TJ Maxx. We used baby Yukon gold potatoes, since I've never figured out what "new potatoes" are. And, I think we used too much chard, so I used a full cup of broth. Some of the chard got crispy, but I'm not sure how to prevent that. Also, I never mix breadcrumbs like they instruct to do, instead I sprinkle on the breadcrumbs, then hose them down with olive oil spray. We have a mister that's filled with just olive oil, so it's probably healthier since I'm using less oil, and it's way easier.
1 tsp salt
1 small bunch Swiss chard, rinsed, trimmed and chopped
1 red or yellow bell pepper, chopped
2 cloves garlic, minced
1/4 cup chopped pitted kalamata olives
1 tsp herbes de Provence
1/2 tsp black pepper
1/2 cup vegetable stock
1/2 cup breadcrumbs
1 Tbs olive oil
1) Preheat oven to 375F. Lightly oil 2-qt gratin dish.
2) Layer half the potato slices in dish. Sprinkle with 1/2 tsp salt. Spread chard over potatoes; scatter bell pepper, garlic and olives on top. Add 1/2 tsp herbes de Provence, remaining salt and 1/4 tsp pepper.
3) Top with remaining potatoes, pour on vegetable stock and sprinkle with remaining herbes de provence, pepper and salt to taste.
4) Cover with aluminum foil and bake about 45 minutes, or until tender. Toss breadcrumbs with 1 Tbs olive oil. Uncover gratin and sprinkle with breadcrumb mixture. Continue to bake uncovered for 15 minutes, or until top is golden brown. Serve hot.
Review: This was super yummy. It's the first time I've used herbes de Provence, but that spice mixture is WONDERFUL!! Normally expensive, but I scored a deal on some at TJ Maxx. We used baby Yukon gold potatoes, since I've never figured out what "new potatoes" are. And, I think we used too much chard, so I used a full cup of broth. Some of the chard got crispy, but I'm not sure how to prevent that. Also, I never mix breadcrumbs like they instruct to do, instead I sprinkle on the breadcrumbs, then hose them down with olive oil spray. We have a mister that's filled with just olive oil, so it's probably healthier since I'm using less oil, and it's way easier.
Monday, December 1, 2008
Lentil-Orzo Casserole
2 Tbs olive oil
2 Tbs dried minced onion
2 medium carrots, peeled and diced
6 medium cloves garlic, minced
pinch of red pepper flakes
1 cup dry brown lentils, rinsed
1 tsp dried thyme
3 cups vegetable broth
1 cup dried orzo
1 14.5oz can diced tomatoes
1/3 cup plain dry bread crumbs
2 Tbs chopped fresh parsley
1) In large saucepan, heat 1 Tbs oil over medium heat. Add onions and carrots; cook, stirring often, until softened, 4 to 6 minutes.
2) Add garlic and pepper flakes; cook, stirring, 30 to 60 seconds. Add lentils and thyme; stir to coat. Add broth and bring to a simmer. Reduce heat to low, cover and simmer, 25 minutes.
3) Preheat oven to 350F. Coat deep 3-quart casserole dish with cooking spray. Transfer lentil mixture to prepared casserole. Add pasta, tomatoes and salt and pepper to taste; mix with rubber spatula. Pour in 1 1/4 cups boiling water. Cover with foil and bake until lentils and orzo are almost tender, about 25 minutes. Uncover and stir to redistribute ingredients.
4) In small bowl, mix together bread crumbs, parsley and remaining 1 Tbs oil. Spread over dish and bake uncovered until bubbly and top is crusty, 15-20 minutes. Serve hot.
Review: I had leftover lentils and carrots from Thanksgiving, so this was another "leftover" dish, I guess you could say. It was super yummy, and THICK. We added Parmesan cheese to the breadcrumb topping, which made it even better. We had lots of food, mostly because I also doubled the lentil and orzo amounts. It's a great winter dish, though. Mmmmmm
Made again on 2/21/2011. However, this time I used 2 cans of lentils (including the juice), a whole box of whole wheat orzo, kept the juices with the canned tomatoes, and reduced the broth to 1 cup. I dumped everything (except the breadcrumb topping) into a big bowl and mixed it. I then tossed it into the casserole dish, and left out the boiling hot water. I then cooked as instructed (covered for 25 minutes) and then did step 4. It turned out just as great as the first time, everything was cooked, but I shaved about an hour off my cooking and prepping time!
2 Tbs dried minced onion
2 medium carrots, peeled and diced
6 medium cloves garlic, minced
pinch of red pepper flakes
1 cup dry brown lentils, rinsed
1 tsp dried thyme
3 cups vegetable broth
1 cup dried orzo
1 14.5oz can diced tomatoes
1/3 cup plain dry bread crumbs
2 Tbs chopped fresh parsley
1) In large saucepan, heat 1 Tbs oil over medium heat. Add onions and carrots; cook, stirring often, until softened, 4 to 6 minutes.
2) Add garlic and pepper flakes; cook, stirring, 30 to 60 seconds. Add lentils and thyme; stir to coat. Add broth and bring to a simmer. Reduce heat to low, cover and simmer, 25 minutes.
3) Preheat oven to 350F. Coat deep 3-quart casserole dish with cooking spray. Transfer lentil mixture to prepared casserole. Add pasta, tomatoes and salt and pepper to taste; mix with rubber spatula. Pour in 1 1/4 cups boiling water. Cover with foil and bake until lentils and orzo are almost tender, about 25 minutes. Uncover and stir to redistribute ingredients.
4) In small bowl, mix together bread crumbs, parsley and remaining 1 Tbs oil. Spread over dish and bake uncovered until bubbly and top is crusty, 15-20 minutes. Serve hot.
Review: I had leftover lentils and carrots from Thanksgiving, so this was another "leftover" dish, I guess you could say. It was super yummy, and THICK. We added Parmesan cheese to the breadcrumb topping, which made it even better. We had lots of food, mostly because I also doubled the lentil and orzo amounts. It's a great winter dish, though. Mmmmmm
Made again on 2/21/2011. However, this time I used 2 cans of lentils (including the juice), a whole box of whole wheat orzo, kept the juices with the canned tomatoes, and reduced the broth to 1 cup. I dumped everything (except the breadcrumb topping) into a big bowl and mixed it. I then tossed it into the casserole dish, and left out the boiling hot water. I then cooked as instructed (covered for 25 minutes) and then did step 4. It turned out just as great as the first time, everything was cooked, but I shaved about an hour off my cooking and prepping time!
Wednesday, November 26, 2008
Fresh Mushroom Fettuccine
8 oz uncooked fettucine
3 cups sliced mushrooms (8 oz)
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
3 Tbs freshly grated Parmesan cheese
2 tsp chopped fresh rosemary leaves
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 clove garlic, crushed
1) Cook and drain fettuccine as directed on the package.
2) Rinse with cold water; drain.
3) Toss fettuccine and remaining ingredients.
Review: Mike made me dinner for the 2nd night in a row, since I picked easy recipes, he's home all week from classes, and I'm doing some SERIOUS cooking for Thanksgiving. Of course, I didn't realize how easy this one was, until I began typing the recipe out. Lucky duck. This was super yummy, though. And I bet it will be wonderful eaten cold tomorrow.
Made again on 12/15/2010, but using rotini because Dreamfield's doesn't make a fettuccine. The rotini actually worked better, as the mushrooms and pasta could easily be forked together.
3 cups sliced mushrooms (8 oz)
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
3 Tbs freshly grated Parmesan cheese
2 tsp chopped fresh rosemary leaves
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 clove garlic, crushed
1) Cook and drain fettuccine as directed on the package.
2) Rinse with cold water; drain.
3) Toss fettuccine and remaining ingredients.
Review: Mike made me dinner for the 2nd night in a row, since I picked easy recipes, he's home all week from classes, and I'm doing some SERIOUS cooking for Thanksgiving. Of course, I didn't realize how easy this one was, until I began typing the recipe out. Lucky duck. This was super yummy, though. And I bet it will be wonderful eaten cold tomorrow.
Made again on 12/15/2010, but using rotini because Dreamfield's doesn't make a fettuccine. The rotini actually worked better, as the mushrooms and pasta could easily be forked together.
Tuesday, November 25, 2008
Ravioli Marinara
1 pkg (25-27.5 oz) frozen cheese-filled ravioli
1 jar (28 oz) chunky spaghetti sauce
1 pkg (16 oz) frozen broccoli, green beans, pearl onions and red peppers
1 can (15-16 oz) cannellini beans, rinsed and drained
1/4 cup shredded fresh Parmesan cheese, if desired
1) Cook and drain ravioli as directed on package, using Dutch oven. Wipe out Dutch oven with paper towel.
2) Mix spaghetti sauce, vegetables and beans in same Dutch oven. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
3) Stir in ravioli. Cook 2 to 3 minutes, stirring occasionally, until hot. Serve with Parmesan cheese.
Review: Mike (who does all of the grocery shopping) couldn't find frozen ravioli at our grocery store. Come on Idaho, who doesn't carry frozen ravioli?!! Anyways, he bought refrigerated instead, but bought a package of cheese ravioli and a package of spinach ravioli. That was such an AWESOME idea. It was such a great balance of flavors and was super yummy. It'd be yummy either way, I'm sure, but I really liked the spinach ravioli.
1 jar (28 oz) chunky spaghetti sauce
1 pkg (16 oz) frozen broccoli, green beans, pearl onions and red peppers
1 can (15-16 oz) cannellini beans, rinsed and drained
1/4 cup shredded fresh Parmesan cheese, if desired
1) Cook and drain ravioli as directed on package, using Dutch oven. Wipe out Dutch oven with paper towel.
2) Mix spaghetti sauce, vegetables and beans in same Dutch oven. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
3) Stir in ravioli. Cook 2 to 3 minutes, stirring occasionally, until hot. Serve with Parmesan cheese.
Review: Mike (who does all of the grocery shopping) couldn't find frozen ravioli at our grocery store. Come on Idaho, who doesn't carry frozen ravioli?!! Anyways, he bought refrigerated instead, but bought a package of cheese ravioli and a package of spinach ravioli. That was such an AWESOME idea. It was such a great balance of flavors and was super yummy. It'd be yummy either way, I'm sure, but I really liked the spinach ravioli.
Monday, November 24, 2008
Baked Broccoli, Macaroni & Cheese
2 Tbs butter
2 Tbs dried minced onion
2 Tbs flour
2 cups milk
3/4 tsp salt
1/4 tsp ground black pepper
1 box elbow macaroni
2 cups shredded sharp Cheddar cheese
2 cups sliced American cheese, broken into 2-inch pieces
3 cups frozen chopped broccoli
1) Heat oven to 350F. In medium saucepan over medium heat, melt butter; add onion. Cook 2 minutes. Add flour; cook 1 minute, stirring constantly. Stir in milk and seasonings; cook, stirring frequently, until mixture boils and thickens.
2) Meanwhile, cook pasta according to package directions; drain.
3) Stir cheeses into sauce.
4) In 2-quart baking dish, stir together broccoli, cheese sauce and pasta. Bake 30 minutes or until hot and bubbly.
Review: This was rich and yummy. I added bread crumbs to the top to make it extra savory. I had lots of leftovers, which means I get to eat it a few more times, too.
2 Tbs dried minced onion
2 Tbs flour
2 cups milk
3/4 tsp salt
1/4 tsp ground black pepper
1 box elbow macaroni
2 cups shredded sharp Cheddar cheese
2 cups sliced American cheese, broken into 2-inch pieces
3 cups frozen chopped broccoli
1) Heat oven to 350F. In medium saucepan over medium heat, melt butter; add onion. Cook 2 minutes. Add flour; cook 1 minute, stirring constantly. Stir in milk and seasonings; cook, stirring frequently, until mixture boils and thickens.
2) Meanwhile, cook pasta according to package directions; drain.
3) Stir cheeses into sauce.
4) In 2-quart baking dish, stir together broccoli, cheese sauce and pasta. Bake 30 minutes or until hot and bubbly.
Review: This was rich and yummy. I added bread crumbs to the top to make it extra savory. I had lots of leftovers, which means I get to eat it a few more times, too.
Wednesday, November 19, 2008
Truffled Wild Mushrooms Over Whipped White Beans
2 tsp olive oil, divided
1 medium leek, white and pale green parts chopped
2 15oz cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
2 cloves garlic, minced
2 tsp thyme
1 lb wild mushrooms, quartered
1/4 cup chopped fresh parsley
2 tsp truffle oil
1) Heat 1 tsp oil in large skillet over medium heat. Add leek and saute 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
2) Heat remaining 1 tsp oil in medium skillet over high heat. Add mushrooms and saute 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
3) Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp truffle oil, and serve.
Review: This was yummy, but mushy. I used baby bella mushrooms, but two shiitakes managed to sneak in. I accused Mike of sneaking them in and deceiving the grocery store. ;) Honest mistake, but I can't complain, since shiitake mushrooms are sooooo yummy. And I bought truffle oil last week to try. It wasn't too powerful of a taste, with the mushrooms already adding so much flavor. I'll have to try a different recipe to experience this new fancy oil properly.
1 medium leek, white and pale green parts chopped
2 15oz cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
2 cloves garlic, minced
2 tsp thyme
1 lb wild mushrooms, quartered
1/4 cup chopped fresh parsley
2 tsp truffle oil
1) Heat 1 tsp oil in large skillet over medium heat. Add leek and saute 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
2) Heat remaining 1 tsp oil in medium skillet over high heat. Add mushrooms and saute 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
3) Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp truffle oil, and serve.
Review: This was yummy, but mushy. I used baby bella mushrooms, but two shiitakes managed to sneak in. I accused Mike of sneaking them in and deceiving the grocery store. ;) Honest mistake, but I can't complain, since shiitake mushrooms are sooooo yummy. And I bought truffle oil last week to try. It wasn't too powerful of a taste, with the mushrooms already adding so much flavor. I'll have to try a different recipe to experience this new fancy oil properly.
Tuesday, November 18, 2008
Pasta With Spinach, Chickpeas & Feta
8 oz uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs olive oil
1 Tbs fresh lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 19oz can chickpeas, drained and rinsed
2 cloves garlic, minced
1) Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
2) When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
Review: This was super easy to make. I used baby spinach, so I really didn't need to chop it. This was yummy and Mike raved about how much he liked it. Once again, I also had PLENTY of leftovers - my favorite part! Yumminess for lunch the next day!
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs olive oil
1 Tbs fresh lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 19oz can chickpeas, drained and rinsed
2 cloves garlic, minced
1) Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
2) When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
Review: This was super easy to make. I used baby spinach, so I really didn't need to chop it. This was yummy and Mike raved about how much he liked it. Once again, I also had PLENTY of leftovers - my favorite part! Yumminess for lunch the next day!
Monday, November 17, 2008
Artichoke & Sweet Potato Gratin
2 tomatoes, one diced and one halved and thinly sliced
2 9oz pkgs frozen artichoke hearts, thawed and chopped
1 bunch scallions, chopped
2 Tbs olive oil
1 1/2 tsp dried oregano
1 tsp salt
1 15.5oz can white beans, drained and rinsed
1/2 cup vegetable stock
1/2 tsp black pepper
1 1/2 lb sweet potatoes, peeled, sliced about 1/8-inch thick
1/2 cup chopped walnuts
1) Preheat oven to 375F. Lightly oil 3 quart baking dish.
2) Toss diced tomatoes with artichoke hearts, scallions, 1 Tbs olive oil, 1/2 tsp oregano and 1/4 tsp salt in bowl. Set aside.
3) Put beans, stock, 1/2 tsp oregano, 1/4 tsp salt and 1/4 tsp pepper in food processor; puree. Line bottom of dish with half of the sliced sweet potatoes. Sprinkle with 1/4 tsp salt and remaining pepper. Spread on bean mixture, add artichoke mixture and cover with potatoes; reserve 20 slices.
4) Arrange tomato slices and remaining sweet potato slices on top, overlapping edges. Brush with remaining olive oil. Sprinkle with remaining oregano and salt. Dust with pepper. Cover.
5) Bake 45 minutes, or until tender. Remove cover, and sprinkle top with walnuts. Bake 15 minutes more, or until topping is golden brown. Wait 10 minutes before serving.
Review: Ah, another labor of love. Fortunately, it wasn't all my labor, as Mike did most of the prep work. This was super yummy and made a ton of food. It originally called for a 2 qt dish, but I barely fit all of this into a 3 qt dish! And I laugh about using my food processor. Friends got it for me as an engagement gift last fall, so I could make Oreo truffles. I honestly couldn't think of any other uses for it, but these days it seems like I use it at least twice a week. Who knew?
2 9oz pkgs frozen artichoke hearts, thawed and chopped
1 bunch scallions, chopped
2 Tbs olive oil
1 1/2 tsp dried oregano
1 tsp salt
1 15.5oz can white beans, drained and rinsed
1/2 cup vegetable stock
1/2 tsp black pepper
1 1/2 lb sweet potatoes, peeled, sliced about 1/8-inch thick
1/2 cup chopped walnuts
1) Preheat oven to 375F. Lightly oil 3 quart baking dish.
2) Toss diced tomatoes with artichoke hearts, scallions, 1 Tbs olive oil, 1/2 tsp oregano and 1/4 tsp salt in bowl. Set aside.
3) Put beans, stock, 1/2 tsp oregano, 1/4 tsp salt and 1/4 tsp pepper in food processor; puree. Line bottom of dish with half of the sliced sweet potatoes. Sprinkle with 1/4 tsp salt and remaining pepper. Spread on bean mixture, add artichoke mixture and cover with potatoes; reserve 20 slices.
4) Arrange tomato slices and remaining sweet potato slices on top, overlapping edges. Brush with remaining olive oil. Sprinkle with remaining oregano and salt. Dust with pepper. Cover.
5) Bake 45 minutes, or until tender. Remove cover, and sprinkle top with walnuts. Bake 15 minutes more, or until topping is golden brown. Wait 10 minutes before serving.
Review: Ah, another labor of love. Fortunately, it wasn't all my labor, as Mike did most of the prep work. This was super yummy and made a ton of food. It originally called for a 2 qt dish, but I barely fit all of this into a 3 qt dish! And I laugh about using my food processor. Friends got it for me as an engagement gift last fall, so I could make Oreo truffles. I honestly couldn't think of any other uses for it, but these days it seems like I use it at least twice a week. Who knew?
Sunday, November 16, 2008
Mushroom, White Bean & Leek Ragout
1 1/2 Tbs garlic oil, divided
1 lb button mushrooms, halved
1 medium leek, white and pale green parts chopped
2 15oz cans cannellini beans, rinsed and drained
1 cup vegetable broth
2 cloves garlic, minced
2 tsp dried thyme
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1) Heat 1 1/2 tsp oil in skillet over medium-high heat. Saute mushrooms and leek 10 minutes, or soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes. Season with salt and pepper.
2) Heat remaining 1 Tbs oil in skillet over medium-low heat. Add breadcrumbs and saute 3 minutes, or until crispy. Season with salt and pepper.
3) Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.
Review: I don't own garlic oil, so I used olive oil and 2 cloves of garlic. Also, I refused to toast the breadcrumbs, as I was feeling lazy and just dumped them into the mixture. It was still yummy. This only made two servings, so I was a bit disappointed. It was yummy, though and someday I'll buy garlic oil and do it right.
Made again on 10/24/2011. This time I still didn't have garlic oil, and I also seemed to be lacking other ingredients. I cleaned out my spice cabinet before moving back to CT and am slowly replenishing it. Unfortunately, I used to having all the spices and haven't been double-checking before making my recipes. So, I didn't have thyme, but I tossed in herbes de Provence instead. Yum!!
1 lb button mushrooms, halved
1 medium leek, white and pale green parts chopped
2 15oz cans cannellini beans, rinsed and drained
1 cup vegetable broth
2 cloves garlic, minced
2 tsp dried thyme
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1) Heat 1 1/2 tsp oil in skillet over medium-high heat. Saute mushrooms and leek 10 minutes, or soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes. Season with salt and pepper.
2) Heat remaining 1 Tbs oil in skillet over medium-low heat. Add breadcrumbs and saute 3 minutes, or until crispy. Season with salt and pepper.
3) Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.
Review: I don't own garlic oil, so I used olive oil and 2 cloves of garlic. Also, I refused to toast the breadcrumbs, as I was feeling lazy and just dumped them into the mixture. It was still yummy. This only made two servings, so I was a bit disappointed. It was yummy, though and someday I'll buy garlic oil and do it right.
Made again on 10/24/2011. This time I still didn't have garlic oil, and I also seemed to be lacking other ingredients. I cleaned out my spice cabinet before moving back to CT and am slowly replenishing it. Unfortunately, I used to having all the spices and haven't been double-checking before making my recipes. So, I didn't have thyme, but I tossed in herbes de Provence instead. Yum!!
Friday, November 14, 2008
Three Cheese Zucchini Lasagna
9 no-boil lasagna noodles
4 tsp olive oil
3 medium leeks, chopped
6 medium zucchini, thinly sliced
1/3 cup chopped fresh mint
1 16oz container low fat cottage cheese
6 cloves garlic, minced
1 10oz pkg frozen chopped spinach, thawed and drained
1 large egg, beaten
3/4 cup crumbled feta cheese, divided
1 cup shredded reduced-fat mozzarella cheese
1) Heat oil in skillet over medium-high heat. Add leeks, and saute 6 minutes, or until soft. Add zucchini, and saute 8 to 10 minutes more. Stir in mint, and season with salt and pepper.
2) Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg.
3) Preheat oven to 350F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella.
4) Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving.
Review: This was a labor of love. It was a chore to get everything sliced and processed, then it takes about an hour to cook. I was STARVING by the time it was done. It was super yummy, though. It had the typical savoriness of most lasagnas, with a coolness, or tang, due to the mint. It was an eclectic taste, but I loved it. I also had plenty of leftovers.
4 tsp olive oil
3 medium leeks, chopped
6 medium zucchini, thinly sliced
1/3 cup chopped fresh mint
1 16oz container low fat cottage cheese
6 cloves garlic, minced
1 10oz pkg frozen chopped spinach, thawed and drained
1 large egg, beaten
3/4 cup crumbled feta cheese, divided
1 cup shredded reduced-fat mozzarella cheese
1) Heat oil in skillet over medium-high heat. Add leeks, and saute 6 minutes, or until soft. Add zucchini, and saute 8 to 10 minutes more. Stir in mint, and season with salt and pepper.
2) Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg.
3) Preheat oven to 350F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella.
4) Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving.
Review: This was a labor of love. It was a chore to get everything sliced and processed, then it takes about an hour to cook. I was STARVING by the time it was done. It was super yummy, though. It had the typical savoriness of most lasagnas, with a coolness, or tang, due to the mint. It was an eclectic taste, but I loved it. I also had plenty of leftovers.
Thursday, November 13, 2008
Colcannon
1 lb purple potatoes
1 lb kale, tough stems removed
3 Tbs olive oil
10 oz shiitake mushrooms, sliced (about 3 cups)
3 cloves garlic, chopped
1 cup milk, warmed
1.) Place potatoes in large pot, and cover with water. Bring to a boil, reduce heat to medium, and simmer 15-20 minutes, or until very tender. Drain, and return to pot. Heat potatoes over medium heat 1-2 minutes to steam off excess water, and set aside.
2) Meanwhile, bring large pot of salted water to a boil. Add kale, and cook 5 minutes. Drain, and set aside.
3) Heat oil in large skillet over medium heat. Add mushrooms and garlic, and saute 5-7 minutes, or until mushrooms are soft and all liquid has evaporated. Stir in kale, and cook 1 minute more, or until hot. Season with salt and pepper.
4) Mash milk into potatoes until soft, but still chunky. Fold in kale mixture and serve.
Review: Ah, a traditional Irish dish that I've often read about in books. Except I doubt this is how it's traditionally made. This was super yummy and worth the effort. Kale is the curliest green I've seen and is a super pain to clean. It often has bugs caught in it's leaves and massive amounts of dirt. This bunch had a live slug that I ditched in the backyard. I hope I didn't destroy the ecosystem. Anyways, this was a hearty, yummy meal. There was no strong prevalent flavor, just a nice blend of "hearty." I'll make this again, but will hope to find prewashed kale someday.
Made again on 3/7/2011. I used a bag of Petit Medley potatoes, strategically choosing a bag that was mostly baby purple potatoes. And, I served this with some Gardein 7 Grain Crispy Tenders. It was a pretty tasty meal, and the crispy tenders were the tastiest I've ever had!! Yum.
1 lb kale, tough stems removed
3 Tbs olive oil
10 oz shiitake mushrooms, sliced (about 3 cups)
3 cloves garlic, chopped
1 cup milk, warmed
1.) Place potatoes in large pot, and cover with water. Bring to a boil, reduce heat to medium, and simmer 15-20 minutes, or until very tender. Drain, and return to pot. Heat potatoes over medium heat 1-2 minutes to steam off excess water, and set aside.
2) Meanwhile, bring large pot of salted water to a boil. Add kale, and cook 5 minutes. Drain, and set aside.
3) Heat oil in large skillet over medium heat. Add mushrooms and garlic, and saute 5-7 minutes, or until mushrooms are soft and all liquid has evaporated. Stir in kale, and cook 1 minute more, or until hot. Season with salt and pepper.
4) Mash milk into potatoes until soft, but still chunky. Fold in kale mixture and serve.
Review: Ah, a traditional Irish dish that I've often read about in books. Except I doubt this is how it's traditionally made. This was super yummy and worth the effort. Kale is the curliest green I've seen and is a super pain to clean. It often has bugs caught in it's leaves and massive amounts of dirt. This bunch had a live slug that I ditched in the backyard. I hope I didn't destroy the ecosystem. Anyways, this was a hearty, yummy meal. There was no strong prevalent flavor, just a nice blend of "hearty." I'll make this again, but will hope to find prewashed kale someday.
Made again on 3/7/2011. I used a bag of Petit Medley potatoes, strategically choosing a bag that was mostly baby purple potatoes. And, I served this with some Gardein 7 Grain Crispy Tenders. It was a pretty tasty meal, and the crispy tenders were the tastiest I've ever had!! Yum.
Monday, November 10, 2008
Asparagus-Ricotta Phyllo Tart
Filling
1 lb asparagus, cut into 1-inch pieces
1 large egg
1 15oz container low-fat ricotta cheese
2/3 cup chopped green onions
1/3 cup chopped fresh basil
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp ground black pepper
Crust
olive oil cooking spray
1/3 cup fine breadcrumbs, divided
14 (13x9 inch) sheets phyllo dough, thawed
1 Tbs sesame seeds
1) Preheat oven to 400F. Cook asparagus in boiling salted water for 30 seconds. Drain, and refresh under cold running water until cooled.
2) Whisk together egg and ricotta in medium bowl. Stir in green onions, basil, Parmesan, garlic, salt, pepper and asparagus.
3) To make crust: Coat 11 or 12 inch tart pan with cooking spray. Sprinkle with breadcrumbs. Lay 1 sheet phyllo on work surface. Spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with 6 more phyllo sheets, placing each at a 45 degree angle to the previous one to form a rough circle. Lift phyllo stack into prepared tart pan, letting excess hang over sides. Gently press into pan. Spread ricotta filling in crust.
4) Spray and stack remaining 7 phyllo sheets in same manner as bottom crust. Spray top sheet with cooking spray, but do not sprinkle with breadcrumbs. Set stack on top of filling and press edges to seal. With scissors, trim edges, leaving 1-inch overhang. Roll edges over to form rim. Spray with cooking spray. Cut several slits in crust for steam vents. Sprinkle with sesame seeds.
5) Set tart pan on baking sheet, and bake 25 to 35 minutes, or until golden and crisp. Cool 10 minutes before serving.
Review: I was impatient and tried to use the phyllo dough before it was thawed. Therefore, it broke until little pieces and sharply halved all the sheets. Therefore, I used an 8x8 brownie pan to make this dish. It all fit in nicely and I layered the sheets in the pan. There was no overhang, since I was using half sheets. And, at the end, I just tucked the edges down into the pan. It came out really well. I probably should have used more olive oil on the top, though. We have a mister that we got for our wedding, so it's all olive oil with no preservatives, but it's not very good at spraying evenly. I'm tempted to just using a basting brush and olive oil with future phyllo dough recipes. Anyways, this made about 4 servings. Just enough for dinner and lunch tomorrow, but it was really filling and yummy. It's definitely a keeper recipe if I can remember to be patient in the future.
1 lb asparagus, cut into 1-inch pieces
1 large egg
1 15oz container low-fat ricotta cheese
2/3 cup chopped green onions
1/3 cup chopped fresh basil
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp ground black pepper
Crust
olive oil cooking spray
1/3 cup fine breadcrumbs, divided
14 (13x9 inch) sheets phyllo dough, thawed
1 Tbs sesame seeds
1) Preheat oven to 400F. Cook asparagus in boiling salted water for 30 seconds. Drain, and refresh under cold running water until cooled.
2) Whisk together egg and ricotta in medium bowl. Stir in green onions, basil, Parmesan, garlic, salt, pepper and asparagus.
3) To make crust: Coat 11 or 12 inch tart pan with cooking spray. Sprinkle with breadcrumbs. Lay 1 sheet phyllo on work surface. Spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with 6 more phyllo sheets, placing each at a 45 degree angle to the previous one to form a rough circle. Lift phyllo stack into prepared tart pan, letting excess hang over sides. Gently press into pan. Spread ricotta filling in crust.
4) Spray and stack remaining 7 phyllo sheets in same manner as bottom crust. Spray top sheet with cooking spray, but do not sprinkle with breadcrumbs. Set stack on top of filling and press edges to seal. With scissors, trim edges, leaving 1-inch overhang. Roll edges over to form rim. Spray with cooking spray. Cut several slits in crust for steam vents. Sprinkle with sesame seeds.
5) Set tart pan on baking sheet, and bake 25 to 35 minutes, or until golden and crisp. Cool 10 minutes before serving.
Review: I was impatient and tried to use the phyllo dough before it was thawed. Therefore, it broke until little pieces and sharply halved all the sheets. Therefore, I used an 8x8 brownie pan to make this dish. It all fit in nicely and I layered the sheets in the pan. There was no overhang, since I was using half sheets. And, at the end, I just tucked the edges down into the pan. It came out really well. I probably should have used more olive oil on the top, though. We have a mister that we got for our wedding, so it's all olive oil with no preservatives, but it's not very good at spraying evenly. I'm tempted to just using a basting brush and olive oil with future phyllo dough recipes. Anyways, this made about 4 servings. Just enough for dinner and lunch tomorrow, but it was really filling and yummy. It's definitely a keeper recipe if I can remember to be patient in the future.
Thursday, November 6, 2008
Tex-Mex Rice & Bean Bake
2 cups instant brown rice
1 egg
1 1/2 cups picante sauce
1 cup shredded cheddar cheese
1 can (15 - 16 oz) pinto beans, rinsed
1/4 tsp chili powder
1) Cook instant rice as directed on the box.
2) Heat oven to 350F. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix rice, egg, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish.
3) Mix beans and remaining 1 cup picante sauce; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder. Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.
Review: This originally called for half the rice I used. But, I decided that was very little food and doubled the rice. This was super yummy and easy to make. I feared the rice would dry out and get crispy, but everything stayed moist and fluffy. I was happy and had lots of leftovers!
1 egg
1 1/2 cups picante sauce
1 cup shredded cheddar cheese
1 can (15 - 16 oz) pinto beans, rinsed
1/4 tsp chili powder
1) Cook instant rice as directed on the box.
2) Heat oven to 350F. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix rice, egg, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish.
3) Mix beans and remaining 1 cup picante sauce; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder. Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.
Review: This originally called for half the rice I used. But, I decided that was very little food and doubled the rice. This was super yummy and easy to make. I feared the rice would dry out and get crispy, but everything stayed moist and fluffy. I was happy and had lots of leftovers!
Monday, November 3, 2008
Pesto Pasta Salad
1 box rotini pasta
7 oz jar pesto
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
1/4 cup shredded Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped walnuts, toasted
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) Toss pasta and pesto in large bowl. Stir in remaining ingredients except walnuts. Cover and refrigerate 1 to 2 hours to blend flavors.
3) Sprinkle with walnuts just before serving.
Review: Mike cooked this one, since I felt lousy. We ate it warm and he burned most of the walnuts, but this was still really yummy. I can't wait to eat the leftovers cold tomorrow!!
7 oz jar pesto
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
1/4 cup shredded Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped walnuts, toasted
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) Toss pasta and pesto in large bowl. Stir in remaining ingredients except walnuts. Cover and refrigerate 1 to 2 hours to blend flavors.
3) Sprinkle with walnuts just before serving.
Review: Mike cooked this one, since I felt lousy. We ate it warm and he burned most of the walnuts, but this was still really yummy. I can't wait to eat the leftovers cold tomorrow!!
Cheese Tortellini Primavera
1 (9 oz) pkg refrigerated cheese tortellini
1 (1 lb) pkg frozen carrots, green beans and cauliflower
1 Tbs butter
2 Tbs flour
1 1/2 cups milk
1/4 cup shredded Parmesan cheese
1 tsp dried basil leaves
1/2 tsp salt
1/8 tsp freshly ground black pepper
1) Cook tortellini according to the package directions. Drain; keep warm.
2) Cook frozen vegetables until crisp-tender as directed on package. Drain; keep warm.
3) Melt butter in large saucepan over medium heat. Stir in flour until blended. Gradually stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Add Parmesan cheese, basil, salt and pepper, stirring until cheese is melted. Add cooked tortellini and vegetables; toss to coat.
Review: This was yummy. Mike actually made it for me. Which was even better, because I seriously hate making sauces.
Made again on 11/6/2010, using green beans, petite peas and chopped broccoli. Also used tortellini from Costco, so we had about six servings. Wow, we have soooo many leftovers!!!
1 (1 lb) pkg frozen carrots, green beans and cauliflower
1 Tbs butter
2 Tbs flour
1 1/2 cups milk
1/4 cup shredded Parmesan cheese
1 tsp dried basil leaves
1/2 tsp salt
1/8 tsp freshly ground black pepper
1) Cook tortellini according to the package directions. Drain; keep warm.
2) Cook frozen vegetables until crisp-tender as directed on package. Drain; keep warm.
3) Melt butter in large saucepan over medium heat. Stir in flour until blended. Gradually stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Add Parmesan cheese, basil, salt and pepper, stirring until cheese is melted. Add cooked tortellini and vegetables; toss to coat.
Review: This was yummy. Mike actually made it for me. Which was even better, because I seriously hate making sauces.
Made again on 11/6/2010, using green beans, petite peas and chopped broccoli. Also used tortellini from Costco, so we had about six servings. Wow, we have soooo many leftovers!!!
Friday, October 31, 2008
Black Bean Lasagna
9 no-boil lasagna noodles
1 Tbs vegetable oil
2 Tbs dried minced onion
1 clove garlic, minced
1 cup water
2 Tbs chopped cilantro
2 cans (15 oz each) black beans, rinsed and dried
1 can (14.5 oz) whole tomatoes, undrained
2 cans (6 oz each) tomato paste
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
4 egg whites
1/4 cup chopped parsley
2 cups shredded monterey jack cheese
1) Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, water, cilantro, beans, tomatoes and tomato paste in oil, breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
2) Mix the remaining ingredients in a separate bowl, except the monterey jack cheese.
3) Heat oven to 350F. Layer 1/3 each of the noodles, bean mixture, ricotta mixture and monterey jack cheese in ungreased rectangular baking dish, 13x9x2 inches. Repeat layers twice.
4) Bake uncovered 30 to 35 minutes, or until hot and bubbly. Let stand 10 to 15 minutes before cutting.
Review: This was a super yummy dish. We misread the instructions and mixed the ricotta cheese mixture with the tomato and bean mixture. Therefore, I typed the instructions out more clearly in my blog! It still came out fine, maybe just a thinner sauce than it should have been. This definitely made a lot of food and we had a lot of leftovers!
I made this again on 11/28/2010. I made the layers correctly this time. I also substituted cheddar for the monterey, as we recently bought the 20 cup bag of shredded cheddar from Costco. That's more cheese than I originally thought it was!! So, yes this was just as delicious as the first time. Yum.
1 Tbs vegetable oil
2 Tbs dried minced onion
1 clove garlic, minced
1 cup water
2 Tbs chopped cilantro
2 cans (15 oz each) black beans, rinsed and dried
1 can (14.5 oz) whole tomatoes, undrained
2 cans (6 oz each) tomato paste
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
4 egg whites
1/4 cup chopped parsley
2 cups shredded monterey jack cheese
1) Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, water, cilantro, beans, tomatoes and tomato paste in oil, breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
2) Mix the remaining ingredients in a separate bowl, except the monterey jack cheese.
3) Heat oven to 350F. Layer 1/3 each of the noodles, bean mixture, ricotta mixture and monterey jack cheese in ungreased rectangular baking dish, 13x9x2 inches. Repeat layers twice.
4) Bake uncovered 30 to 35 minutes, or until hot and bubbly. Let stand 10 to 15 minutes before cutting.
Review: This was a super yummy dish. We misread the instructions and mixed the ricotta cheese mixture with the tomato and bean mixture. Therefore, I typed the instructions out more clearly in my blog! It still came out fine, maybe just a thinner sauce than it should have been. This definitely made a lot of food and we had a lot of leftovers!
I made this again on 11/28/2010. I made the layers correctly this time. I also substituted cheddar for the monterey, as we recently bought the 20 cup bag of shredded cheddar from Costco. That's more cheese than I originally thought it was!! So, yes this was just as delicious as the first time. Yum.
Wednesday, October 29, 2008
Artichoke & Tomato Pasta
1 box fusilli or rotini pasta
1 jar (6 oz) marinated artichoke hearts, drained and liquid reserved
2 Tbs dried minced onion
2 cloves garlic, minced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/4 tsp salt
1/8 tsp pepper
dash of ground cumin
1/4 cup chopped fresh parsley
2 Tbs pine nuts, toasted
2 Tbs grated Parmesan cheese
1) Cook and drain pasta as directed on package.
2) While pasta is cooking, heat artichoke liquid to boiling in 3-qt saucepan over medium heat. Cook onions and garlic for one minute. Stir in tomatoes, tomato sauce, basil, oregano, salt, pepper and cumin; reduce heat. Cover and simmer 15 minutes.
3) Stir in artichoke hearts. Simmer uncovered 5 minutes. Serve over pasta. Sprinkle with remaining ingredients.
Review: Oops, I accidentally used tomato paste. Therefore, the sauce was much thicker than it should have been. However, it was still really yummy and easy to make. I'll definitely try this again, but with tomato sauce!
1 jar (6 oz) marinated artichoke hearts, drained and liquid reserved
2 Tbs dried minced onion
2 cloves garlic, minced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/4 tsp salt
1/8 tsp pepper
dash of ground cumin
1/4 cup chopped fresh parsley
2 Tbs pine nuts, toasted
2 Tbs grated Parmesan cheese
1) Cook and drain pasta as directed on package.
2) While pasta is cooking, heat artichoke liquid to boiling in 3-qt saucepan over medium heat. Cook onions and garlic for one minute. Stir in tomatoes, tomato sauce, basil, oregano, salt, pepper and cumin; reduce heat. Cover and simmer 15 minutes.
3) Stir in artichoke hearts. Simmer uncovered 5 minutes. Serve over pasta. Sprinkle with remaining ingredients.
Review: Oops, I accidentally used tomato paste. Therefore, the sauce was much thicker than it should have been. However, it was still really yummy and easy to make. I'll definitely try this again, but with tomato sauce!
Tuesday, October 28, 2008
White Bean, Greens & Tomato Gratin
1 large bunch of Swiss chard (about 1 3/4 lbs)
2 Tbs olive oil
2 medium cloves garlic, finely chopped
2 14.5oz cans white beans, rinsed and drained
2 medium tomatoes, peeled, seeded and chopped
1 cup vegetable broth
1/2 tsp dried thyme
1/2 tsp salt
1 cup fresh bread crumbs
3 Tbs olive oil
1/8 tsp salt
1) Preheat oven to 350F. Grease 9x13 inch pan. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips.
2) In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly.
3) Topping: In small bowl, mix bread crumbs, olive oil and salt. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.
Review: Mmmm, yummy. I often forget how much I love bread crumbs. It justs adds an extra savory flavor. This was a great "winter" dish, since it was hearty. We loved it, but we should have doubled the recipe. This only made 3 servings, and I had already doubled the amount of beans it originally called for.
2 Tbs olive oil
2 medium cloves garlic, finely chopped
2 14.5oz cans white beans, rinsed and drained
2 medium tomatoes, peeled, seeded and chopped
1 cup vegetable broth
1/2 tsp dried thyme
1/2 tsp salt
1 cup fresh bread crumbs
3 Tbs olive oil
1/8 tsp salt
1) Preheat oven to 350F. Grease 9x13 inch pan. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips.
2) In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly.
3) Topping: In small bowl, mix bread crumbs, olive oil and salt. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.
Review: Mmmm, yummy. I often forget how much I love bread crumbs. It justs adds an extra savory flavor. This was a great "winter" dish, since it was hearty. We loved it, but we should have doubled the recipe. This only made 3 servings, and I had already doubled the amount of beans it originally called for.
Thursday, October 23, 2008
Garden Couscous & Black Bean Salad
1 cup uncooked couscous
1 16oz can black beans, drained and rinsed
1 large stalk celery, diced
1 red bell pepper, diced
2 medium tomatoes, diced
1/2 cup chopped green olives
1/2 cup chopped fresh parsley
2 Tbs chopped fresh dill
juice of 1/2 to 1 lemon to taste
2 Tbs olive oil
salt and freshly ground black pepper to taste
1) Pour couscous in medium heat-proof bowl. Bring 2 cups water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with fork and allow to cool to room temperature.
2) Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.
Review: Somehow, I forgot to put tomatoes on the grocery list. So, that was omitted from this recipe. I definitely think it would have made the dish better, but this was super yummy. The green olives gave this dish a slightly unexpected flavor that I loved. It was also better refrigerated.
1 16oz can black beans, drained and rinsed
1 large stalk celery, diced
1 red bell pepper, diced
2 medium tomatoes, diced
1/2 cup chopped green olives
1/2 cup chopped fresh parsley
2 Tbs chopped fresh dill
juice of 1/2 to 1 lemon to taste
2 Tbs olive oil
salt and freshly ground black pepper to taste
1) Pour couscous in medium heat-proof bowl. Bring 2 cups water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with fork and allow to cool to room temperature.
2) Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.
Review: Somehow, I forgot to put tomatoes on the grocery list. So, that was omitted from this recipe. I definitely think it would have made the dish better, but this was super yummy. The green olives gave this dish a slightly unexpected flavor that I loved. It was also better refrigerated.
Tuesday, October 21, 2008
Swiss Chard & Caramelized Onion Lasagna
12 oz no boil lasagna noodles
4 Tbs olive oil
1 clove garlic, minced
2 bunches (about 3 lbs) red Swiss chard, stemmed, leaves coarsely chopped
1 cup ricotta cheese
salt and freshly ground black pepper to taste
4 1/2 cups thinly sliced onions
1 tsp sugar
1 tsp balsamic vinegar
3 cups milk
1/3 cup all-purpose flour
1 1/4 cups plus 2 Tbs grated Parmesan or Asiago cheese
1) In large skillet, heat 1 Tbs oil over medium heat. Add garlic and cook, stirring often, 30 seconds. Add chard and cook, stirring often, until tender, about 5 minutes. Transfer chard to medium bowl and stir in ricotta cheese. Season with salt and pepper. Set aside.
2) Wipe out skillet, heat remaining 3 Tbs olive oil over medium heat. Add onions and cook, stirring often, until onions begin to brown all over, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep amber in color, about 20 minutes more. Remove from heat and splash with vinegar. Set aside.
3) In medium saucepan, heat 2 1/2 cups milk over medium heat until steaming. Meanwhile, put flour in small bowl and whisk in remaining 1/2 cup milk until smooth; whisk into hot milk mixture and whisk constantly until sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Stir in Parmesan or Asiago cheese until melted and smooth. Season with salt and pepper.
4) Preheat oven to 400F. Lightly oil a 9x13 inch baking dish or coat with nonstick cooking spray. Coat bottom of prepared dish with 1/2 cup of sauce. Line bottom with a single layer of noodles. Spread half the chard over the noodles. Add another layer of noodles, arrange caramelized onions on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining chard mixture. Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
5) Lightly oil a large piece of aluminum foil or coat with nonstick cooking spray and use it to tightly cover dish. Bake lasagna for 30 minutes. Uncover and bake 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving.
Review: I should have read the instructions before agreeing to make this. It was sooooo much work! I seriously had three pots of food cooking at once! And my whole house reeked of onions. The end product was really yummy, but this is not something I'd make on a regular basis because it took so much work. But, I learned a great trick. I always have cheese stuck to the foil when baking and I have no idea why I never previously thought of spraying it with oil! I'm so going to keep that tip in my memory bank!!!
4 Tbs olive oil
1 clove garlic, minced
2 bunches (about 3 lbs) red Swiss chard, stemmed, leaves coarsely chopped
1 cup ricotta cheese
salt and freshly ground black pepper to taste
4 1/2 cups thinly sliced onions
1 tsp sugar
1 tsp balsamic vinegar
3 cups milk
1/3 cup all-purpose flour
1 1/4 cups plus 2 Tbs grated Parmesan or Asiago cheese
1) In large skillet, heat 1 Tbs oil over medium heat. Add garlic and cook, stirring often, 30 seconds. Add chard and cook, stirring often, until tender, about 5 minutes. Transfer chard to medium bowl and stir in ricotta cheese. Season with salt and pepper. Set aside.
2) Wipe out skillet, heat remaining 3 Tbs olive oil over medium heat. Add onions and cook, stirring often, until onions begin to brown all over, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep amber in color, about 20 minutes more. Remove from heat and splash with vinegar. Set aside.
3) In medium saucepan, heat 2 1/2 cups milk over medium heat until steaming. Meanwhile, put flour in small bowl and whisk in remaining 1/2 cup milk until smooth; whisk into hot milk mixture and whisk constantly until sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Stir in Parmesan or Asiago cheese until melted and smooth. Season with salt and pepper.
4) Preheat oven to 400F. Lightly oil a 9x13 inch baking dish or coat with nonstick cooking spray. Coat bottom of prepared dish with 1/2 cup of sauce. Line bottom with a single layer of noodles. Spread half the chard over the noodles. Add another layer of noodles, arrange caramelized onions on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining chard mixture. Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
5) Lightly oil a large piece of aluminum foil or coat with nonstick cooking spray and use it to tightly cover dish. Bake lasagna for 30 minutes. Uncover and bake 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving.
Review: I should have read the instructions before agreeing to make this. It was sooooo much work! I seriously had three pots of food cooking at once! And my whole house reeked of onions. The end product was really yummy, but this is not something I'd make on a regular basis because it took so much work. But, I learned a great trick. I always have cheese stuck to the foil when baking and I have no idea why I never previously thought of spraying it with oil! I'm so going to keep that tip in my memory bank!!!
Monday, October 20, 2008
Rice Casserole With Pine Nuts
2 Tbs olive oil
1 small onion, chopped
2 green bell peppers, cut into 1/2 inch pieces
2 large carrots, chopped
6 stalks celery, cut into 1/2 inch pieces
6 cloves garlic, minced
4 bay leaves
1 tsp dried dill
1 tsp dried thyme
1/2 cup chopped fresh parsley
2 tsp light brown sugar
3 tsp paprika
2 cups uncooked long-grain brown rice
28 oz can diced tomatoes, drained
1 cup toasted pine nuts
1) Preheat oven to 350F. Grease a 3-qt baking dish.
2) In large pot, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, dill, thyme and parsley. Cook, stirring often, until vegetables begin to soften, about 10 minutes. Add brown sugar, paprika and rice, and stir 1 minute. Add tomatoes and 2 cups water. Bring mixture to a simmer. Season with salt and pepper to taste.
3) Transfer mixture to prepared baking dish. Cover, and bake until rice is tender, about 1 1/2 hours. Remove bay leaves, sprinkle with pine nuts, and serve warm.
Review: Ok, I used instant rice and baked for half an hour. And, the original recipe was half of these amounts, but only made two servings. This was SUCH a savory dish, which is hard to come by with vegetarian dishes. It almost tasted like chicken was in it! I totally loved this and will definitely be making it again!
I made this again on 1/4/2009 and used bulgur:
1 small onion, chopped
2 green bell peppers, cut into 1/2 inch pieces
2 large carrots, chopped
6 stalks celery, cut into 1/2 inch pieces
6 cloves garlic, minced
4 bay leaves
1 tsp dried dill
1 tsp dried thyme
1/2 cup chopped fresh parsley
2 tsp light brown sugar
3 tsp paprika
2 cups uncooked long-grain brown rice
28 oz can diced tomatoes, drained
1 cup toasted pine nuts
1) Preheat oven to 350F. Grease a 3-qt baking dish.
2) In large pot, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, dill, thyme and parsley. Cook, stirring often, until vegetables begin to soften, about 10 minutes. Add brown sugar, paprika and rice, and stir 1 minute. Add tomatoes and 2 cups water. Bring mixture to a simmer. Season with salt and pepper to taste.
3) Transfer mixture to prepared baking dish. Cover, and bake until rice is tender, about 1 1/2 hours. Remove bay leaves, sprinkle with pine nuts, and serve warm.
Review: Ok, I used instant rice and baked for half an hour. And, the original recipe was half of these amounts, but only made two servings. This was SUCH a savory dish, which is hard to come by with vegetarian dishes. It almost tasted like chicken was in it! I totally loved this and will definitely be making it again!
I made this again on 1/4/2009 and used bulgur:
Saturday, October 18, 2008
Black Bean Chili With Winter Squash
1 winter squash (acorn or butternut)
1 Tbs olive oil
1 Tbs dried minced onions
3 cloves garlic, minced
1 medium green bell pepper, diced
2 (16 oz) cans black beans, drained and rinsed
28 oz can diced tomatoes
4 oz can chopped mild green chilies
1 tsp ground cumin
1/2 tsp dried oregano
Salt to taste
1) Cut squash in half, scoop out seeds, peel the squash and dice in 1/2 inch chunks. Place in a microwave safe container, covered with plastic wrap with holes poked in it, and microwave for 7 minutes, or until tender.
2) Meanwhile, in a large pot, add all other ingredients (except squash and salt) and mix well. Bring to a boil. Reduce heat and simmer gently 15 minutes. Stir in squash and season to taste with salt. Serve warm.
Review: I normally hate chili, but thought I'd give this a try. It was hearty enough to fill me, without being just beans and tomatoes! I loved it. I've become a big fan of squashes and used butternut in this recipe. It's difficult to peel, but was ultimately worth it. I'll make it again and boast that I have my own special chili recipe!
1 Tbs olive oil
1 Tbs dried minced onions
3 cloves garlic, minced
1 medium green bell pepper, diced
2 (16 oz) cans black beans, drained and rinsed
28 oz can diced tomatoes
4 oz can chopped mild green chilies
1 tsp ground cumin
1/2 tsp dried oregano
Salt to taste
1) Cut squash in half, scoop out seeds, peel the squash and dice in 1/2 inch chunks. Place in a microwave safe container, covered with plastic wrap with holes poked in it, and microwave for 7 minutes, or until tender.
2) Meanwhile, in a large pot, add all other ingredients (except squash and salt) and mix well. Bring to a boil. Reduce heat and simmer gently 15 minutes. Stir in squash and season to taste with salt. Serve warm.
Review: I normally hate chili, but thought I'd give this a try. It was hearty enough to fill me, without being just beans and tomatoes! I loved it. I've become a big fan of squashes and used butternut in this recipe. It's difficult to peel, but was ultimately worth it. I'll make it again and boast that I have my own special chili recipe!
Friday, October 17, 2008
Tortilla Torte
2 Tbs vegetable oil
12oz ground taco-seasoned soy "meat"
2 cups salsa
1 can pinto beans, drained and rinsed
5 8-inch flour tortillas
8oz shredded cheddar cheese
1 large tomato, thinly sliced
1/2 cup cilantro leaves for garnish
1/2 avocado, diced for garnish
1/2 cup sour cream for garnish
1) Preheat oven to 425F. Spray 10-inch springform pan with nonstick cooking spray.
2) Heat oil in large skillet over medium heat. Saute "meat" 3 to 4 minutes, add salsa and beans, and cook until heated through, about 5 minutes, stirring often.
3) Place 1 flour tortilla in bottom of pan, and place about 1/2 cup "meat" mixture over top, spreading out to cover surface. Sprinkle with about 1/4 cup cheese. Top with second tortilla, and repeat with filling mixture and cheese. Repeat procedure with remainder of tortillas, filling mixture and cheese until all ingredients are used up. Spoon any remaining mixture over top, place tomato slices on mixture and sprinkle with remaining cheese.
4) Bake about 15 minutes, or until cheese melts, and remove from oven. Garnish with cilantro, diced avocado and sour cream. To serve, slice like a cake, including garnishes with each portion.
Review: Oh, this was beyond yummy. I had leftovers and still wanted it a 3rd day!! It was easy and fast to make, too. I really liked this and I think even the meat eaters in my life will like it, if they swap the soy stuff for beef. :)
12oz ground taco-seasoned soy "meat"
2 cups salsa
1 can pinto beans, drained and rinsed
5 8-inch flour tortillas
8oz shredded cheddar cheese
1 large tomato, thinly sliced
1/2 cup cilantro leaves for garnish
1/2 avocado, diced for garnish
1/2 cup sour cream for garnish
1) Preheat oven to 425F. Spray 10-inch springform pan with nonstick cooking spray.
2) Heat oil in large skillet over medium heat. Saute "meat" 3 to 4 minutes, add salsa and beans, and cook until heated through, about 5 minutes, stirring often.
3) Place 1 flour tortilla in bottom of pan, and place about 1/2 cup "meat" mixture over top, spreading out to cover surface. Sprinkle with about 1/4 cup cheese. Top with second tortilla, and repeat with filling mixture and cheese. Repeat procedure with remainder of tortillas, filling mixture and cheese until all ingredients are used up. Spoon any remaining mixture over top, place tomato slices on mixture and sprinkle with remaining cheese.
4) Bake about 15 minutes, or until cheese melts, and remove from oven. Garnish with cilantro, diced avocado and sour cream. To serve, slice like a cake, including garnishes with each portion.
Review: Oh, this was beyond yummy. I had leftovers and still wanted it a 3rd day!! It was easy and fast to make, too. I really liked this and I think even the meat eaters in my life will like it, if they swap the soy stuff for beef. :)
Wednesday, October 15, 2008
Lentil Pilaf
3/4 cup dry white wine
4 cloves garlic, minced
2 Tbs dried minced onion
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup uncooked white basmati rice
1 cup lentils, rinsed and picked over
1 can black beans, rinsed and drained
1/2 tsp dried basil
1/4 tsp ground cumin
1/4 tsp curry powder
1/8 tsp hot pepper sauce
1 bay leaf
3 cups vegetable broth
soy sauce to taste
1) In a large pot, bring wine to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
2) Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with soy sauce to taste.
Review: Oh my, this made soooooo much food. For that, I love it, because it's economical and I get to savor the dish for at least two days. Mike loved this without the soy sauce, but I think the sauce added an extra "oomph." This is definitely going in the keeper file.
4 cloves garlic, minced
2 Tbs dried minced onion
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup uncooked white basmati rice
1 cup lentils, rinsed and picked over
1 can black beans, rinsed and drained
1/2 tsp dried basil
1/4 tsp ground cumin
1/4 tsp curry powder
1/8 tsp hot pepper sauce
1 bay leaf
3 cups vegetable broth
soy sauce to taste
1) In a large pot, bring wine to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
2) Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with soy sauce to taste.
Review: Oh my, this made soooooo much food. For that, I love it, because it's economical and I get to savor the dish for at least two days. Mike loved this without the soy sauce, but I think the sauce added an extra "oomph." This is definitely going in the keeper file.
Monday, October 13, 2008
Rigatoni With Wild Mushrooms & Edamame
2 Tbs olive oil
4 cloves garlic, minced
6 shiitake mushrooms, stemmed and sliced
6 cremini mushrooms, stemmed and quartered
1 cup shelled edamame
1 cup crushed plum tomatoes
8 fresh basil leaves, cut into thin strips
1 cup vegetable broth
1 box rigatoni pasta
1) Cook pasta according to the directions on the box.
2) In a large saucepan, heat the olive oil over medium-high heat. Add garlic and cook, stirring often, until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook, stirring often, 2 minutes. Add edamame and cook, stirring often, 2 minutes.
3) Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth and continue simmering 2 to 3 minutes. Season to taste with salt and freshly ground black pepper.
4) Remove sauce from heat. Add pasta and toss to coat. Serve hot.
Review: Mmmm, this was yummy. I quartered my shiitake mushrooms instead of slicing them, so I had big chunks of both mushrooms. This was an easy dish to make and we had at least 5 servings! This one definitely will be made again in the future.
4 cloves garlic, minced
6 shiitake mushrooms, stemmed and sliced
6 cremini mushrooms, stemmed and quartered
1 cup shelled edamame
1 cup crushed plum tomatoes
8 fresh basil leaves, cut into thin strips
1 cup vegetable broth
1 box rigatoni pasta
1) Cook pasta according to the directions on the box.
2) In a large saucepan, heat the olive oil over medium-high heat. Add garlic and cook, stirring often, until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook, stirring often, 2 minutes. Add edamame and cook, stirring often, 2 minutes.
3) Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth and continue simmering 2 to 3 minutes. Season to taste with salt and freshly ground black pepper.
4) Remove sauce from heat. Add pasta and toss to coat. Serve hot.
Review: Mmmm, this was yummy. I quartered my shiitake mushrooms instead of slicing them, so I had big chunks of both mushrooms. This was an easy dish to make and we had at least 5 servings! This one definitely will be made again in the future.
Friday, October 10, 2008
Potato, Pea & Couscous Hash
1 Tbs olive oil
1 Tbs dried minced onion
1 large green bell pepper, chopped
1 ripe large tomato, halved, seeded and chopped
1 clove garlic, minced
1 tsp paprika
2 cups vegetable broth
1 1/2 cups peeled diced all-purpose potatoes (1/2-inch pieces)
1 cup frozen peas
1 box instant couscous
2 Tbs chopped fresh parsley
freshly ground black pepper to taste
1) In large nonstick skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring often, about 3 minutes. Add tomato, garlic and paprika and cook, stirring 1 minute.
2) Stir in broth, potatoes, peas and salt. Season with freshly ground black pepper to taste. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
3) Gradually stir in couscous, adding it in a stream, and parsley. Return mixture to a simmer, cover and cook (without lifting lid) 1 minute. Remove from heat and let stand, covered, 5 minutes. Gently fluff hash with fork. Wait another few minutes, then serve hot.
Review: This was super easy, super yummy, and it made A TON of food. I really liked it. I'm always a fan of tasty, filling food that comes with plenty to make leftovers! (I always take my lunch to work).
1 Tbs dried minced onion
1 large green bell pepper, chopped
1 ripe large tomato, halved, seeded and chopped
1 clove garlic, minced
1 tsp paprika
2 cups vegetable broth
1 1/2 cups peeled diced all-purpose potatoes (1/2-inch pieces)
1 cup frozen peas
1 box instant couscous
2 Tbs chopped fresh parsley
freshly ground black pepper to taste
1) In large nonstick skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring often, about 3 minutes. Add tomato, garlic and paprika and cook, stirring 1 minute.
2) Stir in broth, potatoes, peas and salt. Season with freshly ground black pepper to taste. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
3) Gradually stir in couscous, adding it in a stream, and parsley. Return mixture to a simmer, cover and cook (without lifting lid) 1 minute. Remove from heat and let stand, covered, 5 minutes. Gently fluff hash with fork. Wait another few minutes, then serve hot.
Review: This was super easy, super yummy, and it made A TON of food. I really liked it. I'm always a fan of tasty, filling food that comes with plenty to make leftovers! (I always take my lunch to work).
Tuesday, October 7, 2008
Linguine With Wild Mushroom Sauce
2 Tbs olive oil
2 Tbs dried minced onion
2 cloves garlic, minced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
8 oz small white mushrooms, quartered (2 1/2 cups)
3 oz shiitake mushrooms, stemmed and sliced (1 1/4 cups)
2 Tbs flour
1 cup vegetable broth
salt and freshly ground black pepper to taste
1/2 cup finely chopped parsley
3/4 lb cooked linguine
1) In large skillet, heat oil over medium heat. Add onion and garlic and cook for one minutes. Add bell peppers and mushrooms. Cover and cook 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in broth until well blended. Cover and cook over medium-low heat for 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in parsley. Toss pasta with mushroom mixtures. Serve right away.
Review: Oops, I somehow didn't see the red bell pepper until I started typing this out. Although, it was just fine with just the green bell pepper. It was a bit bland, so I once again added Parmesan cheese. Mmmm, even better.
2 Tbs dried minced onion
2 cloves garlic, minced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
8 oz small white mushrooms, quartered (2 1/2 cups)
3 oz shiitake mushrooms, stemmed and sliced (1 1/4 cups)
2 Tbs flour
1 cup vegetable broth
salt and freshly ground black pepper to taste
1/2 cup finely chopped parsley
3/4 lb cooked linguine
1) In large skillet, heat oil over medium heat. Add onion and garlic and cook for one minutes. Add bell peppers and mushrooms. Cover and cook 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in broth until well blended. Cover and cook over medium-low heat for 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in parsley. Toss pasta with mushroom mixtures. Serve right away.
Review: Oops, I somehow didn't see the red bell pepper until I started typing this out. Although, it was just fine with just the green bell pepper. It was a bit bland, so I once again added Parmesan cheese. Mmmm, even better.
Southern Comfort
1 Tbs olive oil
1 Tbs dried minced onion
1 1/2 cups sliced fresh okra
1 cup unpeeled, cubed red potatoes
1/2 tsp salt
1 tsp black pepper
4 cups vegetable stock
1 cup uncooked lentils, rinsed
1 cup diagonally sliced carrots
1 cup frozen sugar snap peas
1) In large pot, heat oil over medium heat. Add onion, okra and potatoes and cook, stirring often for 5 minutes. Season with salt and pepper.
2) Add stock and lentils. Bring to a boil, then reduce heat and simmer, covered, until lentils are tender about 30 minutes. Add carrots and peas and cook 10 minutes more. Serve hot.
Review: This is the first time I've had okra that wasn't fried! It creates a lot of slime, which made my husband curious. It was an "ok" dish. I didn't think it was flavorful enough, so I added some Parmesan cheese. Yeah, it was much yummier after that and I've decided that Parmesan cheese fixes everything.
1 Tbs dried minced onion
1 1/2 cups sliced fresh okra
1 cup unpeeled, cubed red potatoes
1/2 tsp salt
1 tsp black pepper
4 cups vegetable stock
1 cup uncooked lentils, rinsed
1 cup diagonally sliced carrots
1 cup frozen sugar snap peas
1) In large pot, heat oil over medium heat. Add onion, okra and potatoes and cook, stirring often for 5 minutes. Season with salt and pepper.
2) Add stock and lentils. Bring to a boil, then reduce heat and simmer, covered, until lentils are tender about 30 minutes. Add carrots and peas and cook 10 minutes more. Serve hot.
Review: This is the first time I've had okra that wasn't fried! It creates a lot of slime, which made my husband curious. It was an "ok" dish. I didn't think it was flavorful enough, so I added some Parmesan cheese. Yeah, it was much yummier after that and I've decided that Parmesan cheese fixes everything.
Friday, October 3, 2008
Lasagna Stroganoff Skillet
1 box uncooked cellentani pasta
1 Tbs butter
1 clove garlic, minced
1 Tbs dried minced onion
2 cups sliced white mushrooms
1 cup sour cream
1 cup ricotta cheese
1/4 cup water
1 cup shredded Parmesan cheese
2 tsp oregano
salt and pepper to taste
1) Cook noodles according to package directions. Drain.
2) Meanwhile, saute mushrooms, onions and garlic in the butter. Cook over medium-high heat, stirring occasionally until the mushrooms are fully cooked.
3) Reduce heat to medium; add sour cream, ricotta cheese and water. Continue cooking, stirring occasionally, until sauce is heated through (3 to 4 minutes).
4) Add cooked noodles; stir to coat. Continue cooking, stirring constantly, until mixture is heated through (3 to 4 minutes). Stir in Parmesan cheese and oregano. Season to taste with salt and pepper.
Review: I added a bit more Parmesan for taste as it was a bit bland. I'm sure this could be dressed up a little bit more, but I did like it.
Made again on 10/13/2010, though this time I added a bit of cayenne pepper and some basil. Mmm.
1 Tbs butter
1 clove garlic, minced
1 Tbs dried minced onion
2 cups sliced white mushrooms
1 cup sour cream
1 cup ricotta cheese
1/4 cup water
1 cup shredded Parmesan cheese
2 tsp oregano
salt and pepper to taste
1) Cook noodles according to package directions. Drain.
2) Meanwhile, saute mushrooms, onions and garlic in the butter. Cook over medium-high heat, stirring occasionally until the mushrooms are fully cooked.
3) Reduce heat to medium; add sour cream, ricotta cheese and water. Continue cooking, stirring occasionally, until sauce is heated through (3 to 4 minutes).
4) Add cooked noodles; stir to coat. Continue cooking, stirring constantly, until mixture is heated through (3 to 4 minutes). Stir in Parmesan cheese and oregano. Season to taste with salt and pepper.
Review: I added a bit more Parmesan for taste as it was a bit bland. I'm sure this could be dressed up a little bit more, but I did like it.
Made again on 10/13/2010, though this time I added a bit of cayenne pepper and some basil. Mmm.
Thursday, October 2, 2008
Sweet Potatoes With Spicy Black Bean Chili
4 medium sweet potatoes
2 tsp vegetable oil
1 small green bell pepper, chopped (1/2 cup)
1 can (15oz) black beans with cumin and chili spices, undrained
1 can (14.5oz) Mexican-style stewed tomatoes with jalapenos and spices, undrained
1/4 cup sour cream
1 Tbs chopped fresh cilantro
1) Heat oven to 350F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
2) While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
3) Split potatoes and mash slightly. Top each potato with chili mixture. Top with sour cream and cilantro.
Review: This was super yummy! I didn't expect the flavors to compliment each other as well as they did! I couldn't find the black beans that were requested, but substituted a can of black beans with a teaspoon each of cumin and chili powder. I also sliced the baked potatoes to make it easier to consume. I'd recommend dicing the tomatoes. This recipe is really something I recommend and it was easy!
2 tsp vegetable oil
1 small green bell pepper, chopped (1/2 cup)
1 can (15oz) black beans with cumin and chili spices, undrained
1 can (14.5oz) Mexican-style stewed tomatoes with jalapenos and spices, undrained
1/4 cup sour cream
1 Tbs chopped fresh cilantro
1) Heat oven to 350F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
2) While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
3) Split potatoes and mash slightly. Top each potato with chili mixture. Top with sour cream and cilantro.
Review: This was super yummy! I didn't expect the flavors to compliment each other as well as they did! I couldn't find the black beans that were requested, but substituted a can of black beans with a teaspoon each of cumin and chili powder. I also sliced the baked potatoes to make it easier to consume. I'd recommend dicing the tomatoes. This recipe is really something I recommend and it was easy!
Sunday, September 28, 2008
Nutso Pesto
1 cup fresh basil
1/4 cup fresh parsley
1/2 cup walnuts
1/4 cup black olives, pitted
3 Tbs extra virgin olive oil
2 cloves garlic
4 cups spinach fettuccine
Parmesan cheese
1) Cook fettuccine according to package directions.
2) Combine all ingredients (except fettuccine) in a food processor. Mix to the consistency of a chunky paste.
3) Toss hot fettuccine with the pesto and serve immediately, topped with Parmesan to taste.
Review: Parmesan was not part of the original instructions. I found it to be kind of bland (though I love all things pesto) and added Parmesan cheese. Mmmmm, much better and super yummy.
1/4 cup fresh parsley
1/2 cup walnuts
1/4 cup black olives, pitted
3 Tbs extra virgin olive oil
2 cloves garlic
4 cups spinach fettuccine
Parmesan cheese
1) Cook fettuccine according to package directions.
2) Combine all ingredients (except fettuccine) in a food processor. Mix to the consistency of a chunky paste.
3) Toss hot fettuccine with the pesto and serve immediately, topped with Parmesan to taste.
Review: Parmesan was not part of the original instructions. I found it to be kind of bland (though I love all things pesto) and added Parmesan cheese. Mmmmm, much better and super yummy.
Wednesday, September 24, 2008
Navy Beans & Rotini In Herbed Tomato Sauce
1 lb uncooked rotini
2 Tbs olive oil
3 cloves garlic, slivered
1 large tomato, chopped
2 cups tomato sauce
1/4 cup water
3 springs fresh parsley, chopped
2 tsp dried oregano
2 tsp dried basil
2 cups broccoli florets
2 cups cooked navy beans
1/4 cup sliced black olives
salt and freshly ground black pepper to taste
1) Prepare the rotini according to the package directions; drain.
2) In a large pot, heat the oil and cook the garlic, stirring, until lightly browned. Stir in the tomatoes. Add the tomato sauce, water, parsley, oregano and basil. Cook, uncovered, over medium heat, mashing the tomatoes with a spoon. When the sauce thickens (about 8 minutes), add the broccoli. Simmer, covered, until the broccoli is tender but still crunchy, about 5 mintues.
3) Stir in the beans and olives. Simmer, uncovered, until heated through. Add the rotini, salt and pepper.
Review: A few snafus here, but a yummy dish. Mike couldn't find navy beans, so I used cannellini beans. I would have loved to use navy beans. And, I didn't add any salt and pepper, because I forgot, but it totally didn't need the extra seasoning. The best part of this dish? I have a ton of leftovers!!!
2 Tbs olive oil
3 cloves garlic, slivered
1 large tomato, chopped
2 cups tomato sauce
1/4 cup water
3 springs fresh parsley, chopped
2 tsp dried oregano
2 tsp dried basil
2 cups broccoli florets
2 cups cooked navy beans
1/4 cup sliced black olives
salt and freshly ground black pepper to taste
1) Prepare the rotini according to the package directions; drain.
2) In a large pot, heat the oil and cook the garlic, stirring, until lightly browned. Stir in the tomatoes. Add the tomato sauce, water, parsley, oregano and basil. Cook, uncovered, over medium heat, mashing the tomatoes with a spoon. When the sauce thickens (about 8 minutes), add the broccoli. Simmer, covered, until the broccoli is tender but still crunchy, about 5 mintues.
3) Stir in the beans and olives. Simmer, uncovered, until heated through. Add the rotini, salt and pepper.
Review: A few snafus here, but a yummy dish. Mike couldn't find navy beans, so I used cannellini beans. I would have loved to use navy beans. And, I didn't add any salt and pepper, because I forgot, but it totally didn't need the extra seasoning. The best part of this dish? I have a ton of leftovers!!!
Saturday, September 13, 2008
Artichoke & Kidney Bean Paella
1 Tbs olive oil
1 Tbs dried minced onion
2 cloves garlic, minced
1 14.5oz can vegetable broth
1 cup uncooked regular long grain rice
1 cup frozen green peas
1/2 tsp ground turmeric
2 or 3 drops of red pepper sauce
1 can 15-16oz dark red kidney beans, rinsed and drained
1 6oz jar marinated artichoke hearts, drained
1) Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 2 minutes, stirring frequently.
2) Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3) Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.
Review: I used jasmine rice, which I'm a big fan of (thanks to Tiffany!). This was such a yummy dish, but it didn't yield any leftovers!! I will totally make this again, but next time double the quantity!
1 Tbs dried minced onion
2 cloves garlic, minced
1 14.5oz can vegetable broth
1 cup uncooked regular long grain rice
1 cup frozen green peas
1/2 tsp ground turmeric
2 or 3 drops of red pepper sauce
1 can 15-16oz dark red kidney beans, rinsed and drained
1 6oz jar marinated artichoke hearts, drained
1) Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 2 minutes, stirring frequently.
2) Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3) Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.
Review: I used jasmine rice, which I'm a big fan of (thanks to Tiffany!). This was such a yummy dish, but it didn't yield any leftovers!! I will totally make this again, but next time double the quantity!
Tuesday, September 9, 2008
Linguine With Artichokes
1 pkg uncooked dried linguine
3 Tbs butter
1 tsp minced garlic
1 16oz can artichoke hearts packed in water, drained, cut in half
1 6oz can pitted ripe olives, drained, cut in half
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1) Cook linguine according to package directions. Drain. Keep warm.
2) Meanwhile, melt butter in 10-inch skillet until sizzling; stir in garlic. Cook over medium-high heat, stirring constantly, 2 to 3 minutes. Stir in artichokes and olives. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes.
3) Spoon cooked linguine into serving bowl; toss with artichoke mixture, Parmesan cheese and parsley.
Review: Mmmmm, yummy. I love artichokes, I love olives, how could this go wrong? Mike even loved it and he HATES olives.
3 Tbs butter
1 tsp minced garlic
1 16oz can artichoke hearts packed in water, drained, cut in half
1 6oz can pitted ripe olives, drained, cut in half
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1) Cook linguine according to package directions. Drain. Keep warm.
2) Meanwhile, melt butter in 10-inch skillet until sizzling; stir in garlic. Cook over medium-high heat, stirring constantly, 2 to 3 minutes. Stir in artichokes and olives. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes.
3) Spoon cooked linguine into serving bowl; toss with artichoke mixture, Parmesan cheese and parsley.
Review: Mmmmm, yummy. I love artichokes, I love olives, how could this go wrong? Mike even loved it and he HATES olives.
Monday, September 8, 2008
Mushroom-Asparagus Risotto
2 Tbs olive oil
2 cups sliced mushrooms
2 cloves garlic, minced
1 1/2 cups Arborio rice
3/4 tsp salt
1/4 tsp freshly ground black pepper
4 1/2 cups vegetable stock
1 lb asparagus, trimmed and cut diagonally into 1-inch pieces
1/2 cup grated Parmesan cheese
1) Heat oil in large saucepan over medium heat. Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated. Stir in rice, salt and pepper, and cook 1 minute.
2) Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until it's mostly absorbed. Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed. Repeat until you have 1/2 cup stock left. Add asparagus and last 1/2 cup stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese. Serve immediately.
Review: Ug, I hate making risotto. It's a yummy, creamy dish, but I hate stirring for a half hour. I'm not sure what I was thinking when I decided to make this. It's yummy, but a pain.
2 cups sliced mushrooms
2 cloves garlic, minced
1 1/2 cups Arborio rice
3/4 tsp salt
1/4 tsp freshly ground black pepper
4 1/2 cups vegetable stock
1 lb asparagus, trimmed and cut diagonally into 1-inch pieces
1/2 cup grated Parmesan cheese
1) Heat oil in large saucepan over medium heat. Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated. Stir in rice, salt and pepper, and cook 1 minute.
2) Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until it's mostly absorbed. Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed. Repeat until you have 1/2 cup stock left. Add asparagus and last 1/2 cup stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese. Serve immediately.
Review: Ug, I hate making risotto. It's a yummy, creamy dish, but I hate stirring for a half hour. I'm not sure what I was thinking when I decided to make this. It's yummy, but a pain.
Sunday, September 7, 2008
Deluxe Artichoke Dip
1 cup bread crumbs
1 cup grated Parmesan cheese
1/4 cup coarsely chopped fresh parsley
1 cup mayo
8oz sour cream
1 can (14oz) artichoke hearts, drained and chopped
1 jar (12oz) marinated artichoke hearts, drained and chopped
2 Tbs olive oil
1) Preheat oven to 350F.
2) In small bowl, combine bread crumbs, 1/4 cup of cheese and parsley, set aside.
3) In medium bowl, combine mayo, sour cream, remaining 3/4 cup cheese, artichoke mixture, top with bread crumb mixture, then drizzle with olive oil.
4) Bake uncovered 35 minutes or until heated through. Serve with your favorite dippers.
Review: I totally made this dip for a party tonight. Everyone LOVED it!!! It was such a hit. And I didn't use fresh parsley, I used dried, probably about 1/8 cup. It was rich, moist and YUMMY. We served it with flour tortilla chips (Tostitos), which are a fave of mine to serve with dip. I highly recommend this and it's going into my "party cookbook" of recipes to take to social outings. I have 3 cookbooks, 1 for meals, 1 for desserts and 1 for social events. Because often, it's a chore to flip through recipes trying to find something good to take to a party.
1 cup grated Parmesan cheese
1/4 cup coarsely chopped fresh parsley
1 cup mayo
8oz sour cream
1 can (14oz) artichoke hearts, drained and chopped
1 jar (12oz) marinated artichoke hearts, drained and chopped
2 Tbs olive oil
1) Preheat oven to 350F.
2) In small bowl, combine bread crumbs, 1/4 cup of cheese and parsley, set aside.
3) In medium bowl, combine mayo, sour cream, remaining 3/4 cup cheese, artichoke mixture, top with bread crumb mixture, then drizzle with olive oil.
4) Bake uncovered 35 minutes or until heated through. Serve with your favorite dippers.
Review: I totally made this dip for a party tonight. Everyone LOVED it!!! It was such a hit. And I didn't use fresh parsley, I used dried, probably about 1/8 cup. It was rich, moist and YUMMY. We served it with flour tortilla chips (Tostitos), which are a fave of mine to serve with dip. I highly recommend this and it's going into my "party cookbook" of recipes to take to social outings. I have 3 cookbooks, 1 for meals, 1 for desserts and 1 for social events. Because often, it's a chore to flip through recipes trying to find something good to take to a party.
Wednesday, September 3, 2008
Pine Nut Couscous With Feta
1 (5.6 oz) box uncooked couscous (toasted pine nut flavor or original)
2 cups frozen chopped broccoli, thawed
1 cup boiling water
1 (15 oz) can garbanzo beans, rinsed and drained
1 (4 oz) package crumbled feta cheese
Cherry tomatoes, cut in half
1) Cook couscous according to package directions. Keep warm.
2) Meanwhile, combine broccoli, water and garbanzo beans in 2-quart saucepan. Cover; cook over medium heat until heated through (4 to 5 minutes). Drain.
3) Combine cooked couscous, broccoli mixture and cheese in large bowl; toss gently. Garnish with cherry tomatoes.
Review: I used the toasted pine nut flavor couscous and omitted the cherry tomatoes (I seem to have developed an allergy). It didn't have enough flavor for me. I'd suggest adding some garlic or something, but I'm not sure what. Adding tomatoes would have given it more flavor, I'm sure.
2 cups frozen chopped broccoli, thawed
1 cup boiling water
1 (15 oz) can garbanzo beans, rinsed and drained
1 (4 oz) package crumbled feta cheese
Cherry tomatoes, cut in half
1) Cook couscous according to package directions. Keep warm.
2) Meanwhile, combine broccoli, water and garbanzo beans in 2-quart saucepan. Cover; cook over medium heat until heated through (4 to 5 minutes). Drain.
3) Combine cooked couscous, broccoli mixture and cheese in large bowl; toss gently. Garnish with cherry tomatoes.
Review: I used the toasted pine nut flavor couscous and omitted the cherry tomatoes (I seem to have developed an allergy). It didn't have enough flavor for me. I'd suggest adding some garlic or something, but I'm not sure what. Adding tomatoes would have given it more flavor, I'm sure.
Tuesday, September 2, 2008
Linguine Al Pesto
2 garlic cloves, minced or pressed
2 cups packed fresh basil leaves
1/4 cup lightly toasted pine nuts
1/2 grated Parmesan cheese
1/2 tsp salt, or more to taste
6 to 8 Tbs extra virgin olive oil
2 to 3 medium potatoes, preferably Yukon Gold
1 lb green beans, trimmed
1 lb linguine
1) Bring a large covered pot of salted water to a boil.
2) Meanwhile, in a food processor or blender, combine the pesto ingredients and puree until you have a rough paste, scraping down the sides as necessary. You will have about 1 cup.
3) Peel the potatoes. Cut them lengthwise into quarters and then crosswise into 1/4-inch slices to make about 2 cups. Cut the green beans into 2-inch lengths to make about 4 cups.
4) When the water is boiling vigorously, add the potatoes and then the pasta. Stir well and cover. After 2 minutes, add the green beans, stir and cover. When the pasta is al dente, about 5 minutes, drain. Test the pasta frequently to avoid overcooking.
5) In a large serving bowl, toss together the pasta and vegetables and the pesto sauce. Serve immediately.
Review: I love pesto anything. Enough said. :)
I made this again on 3/30/2011. However, I used packaged pesto from Costco (pretty decent pesto, better than other brands we've tried) and haricot verts. Yum!
2 cups packed fresh basil leaves
1/4 cup lightly toasted pine nuts
1/2 grated Parmesan cheese
1/2 tsp salt, or more to taste
6 to 8 Tbs extra virgin olive oil
2 to 3 medium potatoes, preferably Yukon Gold
1 lb green beans, trimmed
1 lb linguine
1) Bring a large covered pot of salted water to a boil.
2) Meanwhile, in a food processor or blender, combine the pesto ingredients and puree until you have a rough paste, scraping down the sides as necessary. You will have about 1 cup.
3) Peel the potatoes. Cut them lengthwise into quarters and then crosswise into 1/4-inch slices to make about 2 cups. Cut the green beans into 2-inch lengths to make about 4 cups.
4) When the water is boiling vigorously, add the potatoes and then the pasta. Stir well and cover. After 2 minutes, add the green beans, stir and cover. When the pasta is al dente, about 5 minutes, drain. Test the pasta frequently to avoid overcooking.
5) In a large serving bowl, toss together the pasta and vegetables and the pesto sauce. Serve immediately.
Review: I love pesto anything. Enough said. :)
I made this again on 3/30/2011. However, I used packaged pesto from Costco (pretty decent pesto, better than other brands we've tried) and haricot verts. Yum!
Monday, September 1, 2008
Vegetable Hot Pot
2 large potatoes, thinly sliced
2 Tbs vegetable oil
1 leek, sliced
2 garlic cloves, crushed
1 carrot, cut into chunks
1 cup broccoli florets
1 cup cauliflower florets
2 small turnips, diced
1 Tbs flour
3 cups vegetable stock
1 Tbs ground sage
pinch of cayenne pepper
1 1/2 cups grated cheddar cheese
salt and pepper
1) Cook the potato slices in a saucepan of boiling water for 10 minutes. Drain thoroughly and reserve.
2) Heat the oil in a saute pan. Add the leek and garlic, and saute, stirring occasionally, for 2-3 minutes. Add the remaining vegetables and cook, stirring constantly, for a further 3-4 minutes.
3) Stir in the flour and cook for 1 minute. Gradually add the stock, and bring to a boil. Add the sage, cayenne pepper, salt and pepper and season well. Remove from the heat and transfer the vegetables to a 9x13 casserole dish.
4) Arrange the potato slices on top of the vegetable mixture to cover.
5) Sprinkle the cheese on top of the potato slices and cook in a preheated oven at 375F, for 30-35 minutes or until the potato is golden brown and beginning to crispen around the edges. Serve immediately.
Review: This is a tweaked recipe. The original called for one apple and 2/3 cup of dry cider. After hunting through a couple of grocery stores, a liquor store and a convenience store, still without finding dry cider, I decided to omit the apple flavors. They seemed kind of weird in it, anyway. So, this came out to be a great dish, although it seemed like a potato topped stew, even after I omitted 2/3 cup of dry cider! I'd probably omit a cup of broth, in order to make it more like a casserole. This was a great dish, though. It had a nice fall, harvest flavor, which was perfect for our cold, rainy evening tonight!!
2 Tbs vegetable oil
1 leek, sliced
2 garlic cloves, crushed
1 carrot, cut into chunks
1 cup broccoli florets
1 cup cauliflower florets
2 small turnips, diced
1 Tbs flour
3 cups vegetable stock
1 Tbs ground sage
pinch of cayenne pepper
1 1/2 cups grated cheddar cheese
salt and pepper
1) Cook the potato slices in a saucepan of boiling water for 10 minutes. Drain thoroughly and reserve.
2) Heat the oil in a saute pan. Add the leek and garlic, and saute, stirring occasionally, for 2-3 minutes. Add the remaining vegetables and cook, stirring constantly, for a further 3-4 minutes.
3) Stir in the flour and cook for 1 minute. Gradually add the stock, and bring to a boil. Add the sage, cayenne pepper, salt and pepper and season well. Remove from the heat and transfer the vegetables to a 9x13 casserole dish.
4) Arrange the potato slices on top of the vegetable mixture to cover.
5) Sprinkle the cheese on top of the potato slices and cook in a preheated oven at 375F, for 30-35 minutes or until the potato is golden brown and beginning to crispen around the edges. Serve immediately.
Review: This is a tweaked recipe. The original called for one apple and 2/3 cup of dry cider. After hunting through a couple of grocery stores, a liquor store and a convenience store, still without finding dry cider, I decided to omit the apple flavors. They seemed kind of weird in it, anyway. So, this came out to be a great dish, although it seemed like a potato topped stew, even after I omitted 2/3 cup of dry cider! I'd probably omit a cup of broth, in order to make it more like a casserole. This was a great dish, though. It had a nice fall, harvest flavor, which was perfect for our cold, rainy evening tonight!!
Sunday, August 31, 2008
Lasagna With Zucchini & Walnuts
2 medium zucchini
4 tsp olive oil
2 large carrots, finely chopped
4 cloves garlic, minced
2 cups marinara sauce
1 tsp dried basil
1/8 tsp black pepper
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 no-boil lasagna noodles (depending on size, enough for three layers)
1/2 cup chopped walnuts
1) Trim ends from zucchini. Cut zucchini lengthwise into 1/8 inch slices. Place in a single layer on a lightly greased baking sheet; brush with 1 tsp of olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once. Let zucchini cool before handling.
2) In a large saucepan, heat the remaining oil over medium-high heat. Add onions, carrots, and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. In a small bowl, toss together the mozzarella and Parmesan cheeses. Reserve one-third of cheese for top; set cheese aside.
3) Grease a 2-quart square baking dish; arrange two noodles in the dish. Spread with one-third of the sauce. Sprinkle with one-third of the nuts. Top with one-third of the zucchini; sprinkle with one-third of the cheese mixture. Repeat layering, alternating strips of zucchini lengthwise and crosswise in each layer and ending with the zucchini.
4) Bake, covered, in a 375F oven for 20 minutes. Uncover and sprinkle with reserved cheese. Bake, uncovered, about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts.
Review: If you're not in the habit of eating with a knife, I'd suggest slicing the zucchini in thin circles, or shredding it. I almost never eat with a knife (not really needed as a vegetarian). When eating this, I'd pick up a piece with a huge slice of zucchini hanging off the side. Not fun. Other than that, this was a very yummy dish. The walnuts were a nice addition. We'll definitely have it again.
I made this again on 11/21/2010, but used zucchini rounds as my last entry suggested. Oh, it was much easier to eat and super yummy!!
4 tsp olive oil
2 large carrots, finely chopped
4 cloves garlic, minced
2 cups marinara sauce
1 tsp dried basil
1/8 tsp black pepper
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 no-boil lasagna noodles (depending on size, enough for three layers)
1/2 cup chopped walnuts
1) Trim ends from zucchini. Cut zucchini lengthwise into 1/8 inch slices. Place in a single layer on a lightly greased baking sheet; brush with 1 tsp of olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once. Let zucchini cool before handling.
2) In a large saucepan, heat the remaining oil over medium-high heat. Add onions, carrots, and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. In a small bowl, toss together the mozzarella and Parmesan cheeses. Reserve one-third of cheese for top; set cheese aside.
3) Grease a 2-quart square baking dish; arrange two noodles in the dish. Spread with one-third of the sauce. Sprinkle with one-third of the nuts. Top with one-third of the zucchini; sprinkle with one-third of the cheese mixture. Repeat layering, alternating strips of zucchini lengthwise and crosswise in each layer and ending with the zucchini.
4) Bake, covered, in a 375F oven for 20 minutes. Uncover and sprinkle with reserved cheese. Bake, uncovered, about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts.
Review: If you're not in the habit of eating with a knife, I'd suggest slicing the zucchini in thin circles, or shredding it. I almost never eat with a knife (not really needed as a vegetarian). When eating this, I'd pick up a piece with a huge slice of zucchini hanging off the side. Not fun. Other than that, this was a very yummy dish. The walnuts were a nice addition. We'll definitely have it again.
I made this again on 11/21/2010, but used zucchini rounds as my last entry suggested. Oh, it was much easier to eat and super yummy!!
Friday, August 29, 2008
Potato Medley
5 large russet potatoes, cubed (mine were Idaho potatoes!)
2 cups chopped broccoli
1 Tbs canola oil
2 cloves garlic, pressed or minced
1 cup frozen peas, thawed
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 tsp dried oregano
1 tsp dried basil
salt and freshly ground black pepper to taste
cayenne pepper to taste
1) In a large pot, boil the potatoes in enough water to cover for 8 minutes. Add the broccoli and cook until the potatoes are just tender, about 4 or 5 minutes more; drain.
2) Heat the oil in a large, deep skillet. Add the potatoes, broccoli and the remaining ingredients. Cook, stirring, until the potatoes become slightly creamy and the ingredients are heated through, about 7 minutes. Serve hot.
Review: This was yummy, except I added too much cayenne after tasting it to find it was bland. Now, it's super spicy. I like it, though. Mike wasn't too happy with the spice factor, though. I'll have to cut back next time!!
2 cups chopped broccoli
1 Tbs canola oil
2 cloves garlic, pressed or minced
1 cup frozen peas, thawed
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 tsp dried oregano
1 tsp dried basil
salt and freshly ground black pepper to taste
cayenne pepper to taste
1) In a large pot, boil the potatoes in enough water to cover for 8 minutes. Add the broccoli and cook until the potatoes are just tender, about 4 or 5 minutes more; drain.
2) Heat the oil in a large, deep skillet. Add the potatoes, broccoli and the remaining ingredients. Cook, stirring, until the potatoes become slightly creamy and the ingredients are heated through, about 7 minutes. Serve hot.
Review: This was yummy, except I added too much cayenne after tasting it to find it was bland. Now, it's super spicy. I like it, though. Mike wasn't too happy with the spice factor, though. I'll have to cut back next time!!
Thursday, August 28, 2008
Mint Pesto Pasta
16oz package uncooked linguini pasta
6 tomatoes, seeded and chopped
20 fresh basil leaves
10 fresh mint leaves
2 cloves garlic, chopped
1/2 cup pine nuts
3 Tbs Parmesan cheese
2 Tbs ricotta cheese
1 1/2 Tbs olive oil
salt and pepper to taste
1) Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 Tbs water.
2) In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt and pepper until smooth. Toss with the cooked pasta to serve.
Review: This was a dish that my husband enjoyed more than I did. The tomatoes didn't seem to belong, but that may be because I love pesto so much and I didn't taste the basil, mint and pine nuts over the taste of tomatoes and garlic. I think I'd leave out the tomatoes and double the rest of the ingredients!
6 tomatoes, seeded and chopped
20 fresh basil leaves
10 fresh mint leaves
2 cloves garlic, chopped
1/2 cup pine nuts
3 Tbs Parmesan cheese
2 Tbs ricotta cheese
1 1/2 Tbs olive oil
salt and pepper to taste
1) Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 Tbs water.
2) In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt and pepper until smooth. Toss with the cooked pasta to serve.
Review: This was a dish that my husband enjoyed more than I did. The tomatoes didn't seem to belong, but that may be because I love pesto so much and I didn't taste the basil, mint and pine nuts over the taste of tomatoes and garlic. I think I'd leave out the tomatoes and double the rest of the ingredients!
Monday, August 25, 2008
Basmati Rice & Kale Gratin
2 cups vegetable stock
1 diced red bell pepper
2 cups whole-kernel corn
1 1/4 cups uncooked basmati rice
1 tsp dried thyme
1 lb kale (or mixed greens)
1 1/4 cups part-skim ricotta cheese
2/3 cup grated Parmesan cheese
1/2 tsp salt
1 tsp freshly ground black pepper
1/2 cup bread crumbs
olive oil cooking spray
1) Combine the stock, bell pepper, corn, rice and thyme in a saucepan. Bring to a boil, lower the heat, cover and simmer until the rice is tender, about 15 minutes. Set aside.
2) Preheat the oven to 400F. Wash (but do not dry) the kale, and trim and discard the stems. Place the kale in a large pot, cover and cook over medium-high heat until it wilts, about 5 minutes. (The water on the leaves is sufficient to steam the greens.) Drain and coarsely chop. Fluff the rice mixture with a fork.
3) In a large bowl, combine the cooked kale, the rice mixture, ricotta, half of the Parmesan, salt and black pepper. Place in an oiled, 2-quart gratin dish. Sprinkle with the remaining Parmesan and bread crumbs, and spray well with oil. Bake until golden and bubbling, about 30 minutes.
Review: This recipe originally called for 4 lbs of kale. I grabbed 3 bunches and only had one pound. I can't even imagine using more than a pound. This was okay, not a dish that wowed me. It was a bit dry, so if I make it again, I would try 3 cups of vegetable broth. Oh, and kale is one nasty green to wash. I had a host of bug eggs and one bug hiding in it's many curls. I might recommend using mixed greens, unless you know your kale is cleaner than what I got.
1 diced red bell pepper
2 cups whole-kernel corn
1 1/4 cups uncooked basmati rice
1 tsp dried thyme
1 lb kale (or mixed greens)
1 1/4 cups part-skim ricotta cheese
2/3 cup grated Parmesan cheese
1/2 tsp salt
1 tsp freshly ground black pepper
1/2 cup bread crumbs
olive oil cooking spray
1) Combine the stock, bell pepper, corn, rice and thyme in a saucepan. Bring to a boil, lower the heat, cover and simmer until the rice is tender, about 15 minutes. Set aside.
2) Preheat the oven to 400F. Wash (but do not dry) the kale, and trim and discard the stems. Place the kale in a large pot, cover and cook over medium-high heat until it wilts, about 5 minutes. (The water on the leaves is sufficient to steam the greens.) Drain and coarsely chop. Fluff the rice mixture with a fork.
3) In a large bowl, combine the cooked kale, the rice mixture, ricotta, half of the Parmesan, salt and black pepper. Place in an oiled, 2-quart gratin dish. Sprinkle with the remaining Parmesan and bread crumbs, and spray well with oil. Bake until golden and bubbling, about 30 minutes.
Review: This recipe originally called for 4 lbs of kale. I grabbed 3 bunches and only had one pound. I can't even imagine using more than a pound. This was okay, not a dish that wowed me. It was a bit dry, so if I make it again, I would try 3 cups of vegetable broth. Oh, and kale is one nasty green to wash. I had a host of bug eggs and one bug hiding in it's many curls. I might recommend using mixed greens, unless you know your kale is cleaner than what I got.
Thursday, August 21, 2008
Pasta Primavera
1 9-oz package uncooked fresh linguine
3 Tbs olive oil
1 medium red onion, thinly sliced
1/2 teaspoon finely chopped fresh garlic
2 medium yellow summer squash, halved lengthwise, sliced 1/8 inch
1 medium tomato, cubed 1/2 inch
1 medium red or green pepper, cut into 1/4 inch strips
1 pound asparagus spears, trimmed, cut into thirds
1/2 cup dry white wine
2 Tbs chopped fresh dill
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Freshly grated Parmesan cheese
1) Cook linguine according to package directions. Drain.
2) Meanwhile, in 10-inch skillet heat oil; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is crisply tender (3 to 4 minutes). Add squash, tomato, red pepper and asparagus. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes).
3) Stir in wine, dill, salt and pepper. Continue cooking, stirring occasionally, until heated through (4 to 5 minutes).
4) Serve over hot cooked linguine with 2 Tbs Parmesan cheese. Serve with additional Parmesan cheese.
Review: Somehow I managed to buy fettuccine instead of linguine. I liked it like that, though. And, I didn't remember last night that I needed dill for this recipe and used it all in last night's dish. Oops. I'm sure this dish would have been better with the dill added. It was yummy. It wasn't spectacular, but it was filling and will make a great lunch tomorrow.
3 Tbs olive oil
1 medium red onion, thinly sliced
1/2 teaspoon finely chopped fresh garlic
2 medium yellow summer squash, halved lengthwise, sliced 1/8 inch
1 medium tomato, cubed 1/2 inch
1 medium red or green pepper, cut into 1/4 inch strips
1 pound asparagus spears, trimmed, cut into thirds
1/2 cup dry white wine
2 Tbs chopped fresh dill
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Freshly grated Parmesan cheese
1) Cook linguine according to package directions. Drain.
2) Meanwhile, in 10-inch skillet heat oil; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is crisply tender (3 to 4 minutes). Add squash, tomato, red pepper and asparagus. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes).
3) Stir in wine, dill, salt and pepper. Continue cooking, stirring occasionally, until heated through (4 to 5 minutes).
4) Serve over hot cooked linguine with 2 Tbs Parmesan cheese. Serve with additional Parmesan cheese.
Review: Somehow I managed to buy fettuccine instead of linguine. I liked it like that, though. And, I didn't remember last night that I needed dill for this recipe and used it all in last night's dish. Oops. I'm sure this dish would have been better with the dill added. It was yummy. It wasn't spectacular, but it was filling and will make a great lunch tomorrow.
Tuesday, August 19, 2008
Pasta With Dill & Tomatoes
1 lb uncooked fusilli pasta
4 medium tomatoes, chopped
4 cloves garlic, minced
2-4 Tbs olive oil
3/4 cup grated Parmesan cheese
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup chopped fresh dillweed
Prepare the pasta according to the package directions; drain. Transfer the pasta to a serving bowl. Add the remaining ingredients and toss well. Serve warm or cold.
Review: This was amazing! Mike threw in some Romano, since we have a lot in the house. I also used roughly 1/2 cup of dill, as that was how much I had on hand. I love dill, so of course, I will rave about it. It gave a great flavor to the dish, without overpowering it. This was also a super easy dish that took no time to prepare. That always wins extra points!!
4 medium tomatoes, chopped
4 cloves garlic, minced
2-4 Tbs olive oil
3/4 cup grated Parmesan cheese
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup chopped fresh dillweed
Prepare the pasta according to the package directions; drain. Transfer the pasta to a serving bowl. Add the remaining ingredients and toss well. Serve warm or cold.
Review: This was amazing! Mike threw in some Romano, since we have a lot in the house. I also used roughly 1/2 cup of dill, as that was how much I had on hand. I love dill, so of course, I will rave about it. It gave a great flavor to the dish, without overpowering it. This was also a super easy dish that took no time to prepare. That always wins extra points!!
Sunday, August 17, 2008
Spanakopita Strudel
2 leeks, white and light green parts thinly sliced (about 1 cup)
1 small onion, diced (about 3/4 cup)
2 cloves garlic, minced
1/4 tsp ground nutmeg
2 10oz pkg frozen chopped spinach, thawed
1 Tbs lemon juice
2 eggs, lightly beaten
4oz low-fat feta cheese, crumbled (about 1/2 cup)
1/4 cup grated Romano cheese
12 phyllo sheets, thawed
1) Coat large nonstick skillet with cooking spray, and heat over medium heat. Add leeks, onion and garlic, and cook 5 to 7 minutes, or until soft. Stir in nutmeg, and cook 1 minute more. Add spinach, and cook 5 minutes. Remove from heat, season with salt and pepper, and stir in lemon juice. Transfer to colander, and let cool.
2) Preheat oven to 375. Coat baking sheet with cooking spray. Press all liquid out of spinach mixture. Transfer to bowl, and stir in eggs, feta and Romano.
3) Spray 1 phyllo sheet with cooking spray. Stack second sheet of phyllo on top. Repeat spraying and stacking until you have 6 layers.
4) Shape half of spinach filling into log on phyllo stack, leaving 1 1/2 inch border around edges. Fold short edges over filling, then roll lengthwise into tight log. Place seam side down on prepared baking sheet, and spray with cooking spray. Cut slashes 1 inch apart on top of strudel with sharp knife. Repeat with remaining phyllo and filling. Bake 40 to 45 minutes, or until golden brown. Cool 10 minutes before slicing and serving.
Review: Spanakopita is one of my favorite dishes. I used to order it when I went to Greek diners in CT, and sometimes bought it frozen at the grocery store (not recommended). I always thought it was too intricate to try on my own and I feared working with phyllo. But, I took on the task this weekend. It was sooooo easy!! It wasn't the nightmare I feared it would be, and this was almost as good as the dishes I got from authentic Greek cooks!! I will totally be making this more often and I'm super happy I gave it a shot!
1 small onion, diced (about 3/4 cup)
2 cloves garlic, minced
1/4 tsp ground nutmeg
2 10oz pkg frozen chopped spinach, thawed
1 Tbs lemon juice
2 eggs, lightly beaten
4oz low-fat feta cheese, crumbled (about 1/2 cup)
1/4 cup grated Romano cheese
12 phyllo sheets, thawed
1) Coat large nonstick skillet with cooking spray, and heat over medium heat. Add leeks, onion and garlic, and cook 5 to 7 minutes, or until soft. Stir in nutmeg, and cook 1 minute more. Add spinach, and cook 5 minutes. Remove from heat, season with salt and pepper, and stir in lemon juice. Transfer to colander, and let cool.
2) Preheat oven to 375. Coat baking sheet with cooking spray. Press all liquid out of spinach mixture. Transfer to bowl, and stir in eggs, feta and Romano.
3) Spray 1 phyllo sheet with cooking spray. Stack second sheet of phyllo on top. Repeat spraying and stacking until you have 6 layers.
4) Shape half of spinach filling into log on phyllo stack, leaving 1 1/2 inch border around edges. Fold short edges over filling, then roll lengthwise into tight log. Place seam side down on prepared baking sheet, and spray with cooking spray. Cut slashes 1 inch apart on top of strudel with sharp knife. Repeat with remaining phyllo and filling. Bake 40 to 45 minutes, or until golden brown. Cool 10 minutes before slicing and serving.
Review: Spanakopita is one of my favorite dishes. I used to order it when I went to Greek diners in CT, and sometimes bought it frozen at the grocery store (not recommended). I always thought it was too intricate to try on my own and I feared working with phyllo. But, I took on the task this weekend. It was sooooo easy!! It wasn't the nightmare I feared it would be, and this was almost as good as the dishes I got from authentic Greek cooks!! I will totally be making this more often and I'm super happy I gave it a shot!
Thursday, August 14, 2008
Mexican Pasta
20oz pkg fresh 3-cheese tortellini
2 Tbs vegetable oil
2 tsp minced garlic
6 plum tomatoes, coarsely chopped
1 tsp chili powder, or to taste
8oz sliced mushrooms
6oz taco-seasoned ground soy "meat"
4oz shredded cheddar cheese
1 large avocado, peeled and sliced, for garnish
1) Bring large pot of lightly salted water to a boil, and cook tortellini according to package directions. Drain and rinse.
2) Meanwhile, heat 1 Tbs oil in large skillet over medium heat. Saute garlic 30 seconds, and add tomatoes and chili powder. Cook 5 to 8 minutes; remove from skillet.
3) Reheat skillet with remaining 1 Tbs oil, and add mushrooms and soy "meat." Saute 2 to 3 minutes, or until mushrooms begin to soften. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
4) Spoon equal portions of pasta onto plates; top with "meat" sauce, and garnish with avocado slices.
Review: Oh, this was super yummy!! I wasn't quite sure about the combination of ingredients. It was a really good blend, not too spicy. The avocado on top was definitely a nice touch. And, for all of my meat eating friends, you can substitute ground beef and taco seasoning for the soy "meat." :)
Made again on 2/8/2011, using tricolored, 7 cheese tortellini. Yum!
2 Tbs vegetable oil
2 tsp minced garlic
6 plum tomatoes, coarsely chopped
1 tsp chili powder, or to taste
8oz sliced mushrooms
6oz taco-seasoned ground soy "meat"
4oz shredded cheddar cheese
1 large avocado, peeled and sliced, for garnish
1) Bring large pot of lightly salted water to a boil, and cook tortellini according to package directions. Drain and rinse.
2) Meanwhile, heat 1 Tbs oil in large skillet over medium heat. Saute garlic 30 seconds, and add tomatoes and chili powder. Cook 5 to 8 minutes; remove from skillet.
3) Reheat skillet with remaining 1 Tbs oil, and add mushrooms and soy "meat." Saute 2 to 3 minutes, or until mushrooms begin to soften. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
4) Spoon equal portions of pasta onto plates; top with "meat" sauce, and garnish with avocado slices.
Review: Oh, this was super yummy!! I wasn't quite sure about the combination of ingredients. It was a really good blend, not too spicy. The avocado on top was definitely a nice touch. And, for all of my meat eating friends, you can substitute ground beef and taco seasoning for the soy "meat." :)
Made again on 2/8/2011, using tricolored, 7 cheese tortellini. Yum!
Sunday, August 10, 2008
Black-Eyed Peas With Herbs & Vegetables
1 1/2 cups black-eyed peas, sorted and rinsed
4 cloves garlic, crushed
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 1/2 tsp salt
4 medium carrots, peeled and cut into 1/2 inch dice
1/2 lb rutabaga, peeled and cut into 1/2 inch dice
1/2 lb parsnips, peeled and cut into 1/2 inch dice
2 Tbs olive oil
1 medium red onion, diced
2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1) Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp salt. Reduce heat, and simmer, partially covered, until peas are tender, about 40 minutes.
2) Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs oil, 1/2 tsp salt and black pepper to taste. Spread vegetables on foil-lined baking sheet, and roast about 40 minutes, or until tender, stirring every 15 minutes.
3) Heat remaining 1 Tbs oil in skillet over medium heat. Add onion, and cook, stirring often, about 8 minutes, or until softened. Add onions to peas. Stir in roasted vegetables, and simmer, partially covered, 10 minutes. Remove herb sprigs. Stir in lemon juice; season with salt and pepper to taste. Serve hot, sprinkled with parsley.
Review: Mmm, yummy. I didn't use any fresh herbs, opting for dried herbs and I left them in. I also skipped the whole onion step. The black-eyed peas took close to an hour to cook and I was hungry! So, I just dumped it all together at the end. It's a great medley of tastes and it was really filling. Plus, I used a whole bag of black-eyed peas, so I have plenty of leftovers.
4 cloves garlic, crushed
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 1/2 tsp salt
4 medium carrots, peeled and cut into 1/2 inch dice
1/2 lb rutabaga, peeled and cut into 1/2 inch dice
1/2 lb parsnips, peeled and cut into 1/2 inch dice
2 Tbs olive oil
1 medium red onion, diced
2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1) Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp salt. Reduce heat, and simmer, partially covered, until peas are tender, about 40 minutes.
2) Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs oil, 1/2 tsp salt and black pepper to taste. Spread vegetables on foil-lined baking sheet, and roast about 40 minutes, or until tender, stirring every 15 minutes.
3) Heat remaining 1 Tbs oil in skillet over medium heat. Add onion, and cook, stirring often, about 8 minutes, or until softened. Add onions to peas. Stir in roasted vegetables, and simmer, partially covered, 10 minutes. Remove herb sprigs. Stir in lemon juice; season with salt and pepper to taste. Serve hot, sprinkled with parsley.
Review: Mmm, yummy. I didn't use any fresh herbs, opting for dried herbs and I left them in. I also skipped the whole onion step. The black-eyed peas took close to an hour to cook and I was hungry! So, I just dumped it all together at the end. It's a great medley of tastes and it was really filling. Plus, I used a whole bag of black-eyed peas, so I have plenty of leftovers.
Friday, May 30, 2008
Asparagus Avocado Medley
1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
2 Tbs lemon juice
2 Tbs olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1) Place asparagus and 2 Tbs water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
2) In a large bowl, combine the asparagus, mushrooms, avocado, zucchini and tomato; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
Review: Oh so yummy - and healthy!!!! I've become a big fan of these "alternative" salads, where there's no lettuce. It's just yummy and a great summer dish.
8 fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
2 Tbs lemon juice
2 Tbs olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1) Place asparagus and 2 Tbs water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
2) In a large bowl, combine the asparagus, mushrooms, avocado, zucchini and tomato; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
Review: Oh so yummy - and healthy!!!! I've become a big fan of these "alternative" salads, where there's no lettuce. It's just yummy and a great summer dish.
Thursday, May 29, 2008
Campanelle With Asiago Sauce
8oz dried campanelle or penne pasta
2 small zucchini and/or yellow summer squash, halved lengthwise and sliced
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup vegetable broth
2 Tbs light cream
3/4 cup grated Asiago cheese
1/4 cup coarsely chopped hazelnuts, toasted
2 Tbs parsley
1/4 tsp fresh ground black pepper
1) In a Dutch oven, cook pasta according to package directions, except add zucchini during the last 3 minutes of cooking. Drain; return mixture to pan.
2) Meanwhile, in a small saucepan combine the garlic, wine, and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes. Stir in light cream; heat through.
3) Add sauce, cheese, nuts, parsley, and the pepper to the pasta/zucchini mixture. Toss to coat. Serve.
Review: Ah, once again, I realize once I'm typing this up that I didn't read the directions thoroughly. I didn't toast my nuts. I had also forgotten to buy vegetable broth, so I used 1/2 cup wine. It would have been better with vegetable broth to balance the taste. This was yummy, but will definitely tweak the recipe by actually following the directions next time!!!
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