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Category: Meat Free

Healthy Pasta Birds Nests for Kids

Healthy Pasta Birds Nests for Kids

1/2 stick butter, softened

1 tsp garlic paste or one crushed clove of garlic

1 tsp basil

1/2 tsp oregano

1/2 tsp onion salt

12 oz package of spinach fettuccine noodles (or other long noodles that are either green or brown, like whole wheat noodles)

1 container of cherry tomatoes

1 package of pre-made puff pastry or can of Pillsbury Crescent Recipe Creations (basically unscored crescent roll dough)

 

You will also need a bird cookie cutter

Combine the butter, garlic, basil, oregano and onion salt together, and stir into a garlic butter paste (yum.)  Next, roll out your puff pastry or crescent roll dough and cut out as many birds as you can fit (with my cookie cutter and the Pillsbury dough, I got 10 birds out of it). Place them on an ungreased nonstick cookie sheet. Spread the garlic butter on the top of the birds as shown. You won’t use all of the garlic butter, save the rest for the pasta.  Bake the birds according to the bread package directions. Check them early, as I baked mine for about 11 minutes and the package called for 13 minutes. The smaller your birds, the less time they need to bake.  Cook the spinach fettuccine according to the package directions. Drain and toss with the remaining garlic butter and salt to taste. Place the noodles onto your plate and spread out the noodles a bit to make a well in the center. Place your cherry tomatoes and baked garlic bread birds into the “nests” and enjoy!

Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry)

 

2 T. vegetable oil

1 medium onion, chopped

1 large clove of garlic, minced

1 T. curry

1 T. tomato paste

15 oz can of chick peas drained, reserving 3 T. liquid

1/2 T. lemon juice

1/2 tsp. salt

 Fresh black pepper

Crushed red pepper, optional to taste

1 T. margarine

 

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

 

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

1 roll puff pastry

15 ounces ricotta cheese

2 eggs

3 ounces parmesan cheese

1 pinch nutmeg

1 pinch salt

2 T. olive oil

1 T. oregano

1/2 C. mozzarella cheese, shredded

4 large multi-colored carrots

2 zucchini

 

Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight. Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll. Spread the cheese mixture on top of the tart base. Take one slice of a vegetable and roll it up very tightly – this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

3/4 c. warm water

1 tsp. active dry yeast

1 tsp. honey

1 1/2 c. whole wheat flour

1/2 c. all-purpose flour

1 1/2 tsp. salt

1 T. olive oil

 

1 c. fresh basil leaves, finely chopped

6 cloves garlic, minced

2 T. pine nuts, finely chopped

1/4 c. freshly grated parmesan cheese

zest of 1/2 a lemon

juice of 1/2 a lemon

1/4 tsp. salt

1/4 tsp. pepper

4 T. olive oil, divided

1/2 lb. baby heirloom tomatoes, thinly sliced

2 balls (8 oz.) burrata cheese

extra grated parm

extra chopped fresh basil for garnish

 

Preheat oven to 450℉. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add both flours, salt, and olive oil and stir until it starts to form a dough. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside. Make the garlic oil. Heat 3 T. of olive oil over medium heat and add half of the chopped garlic. Sauté, swirling the pan around frequently, for 2 minutes or until fragrant. Remove from heat and set aside. Make the pesto. Combine basil, the remaining half of the chopped garlic, the pine nuts, parmesan, lemon juice and zest, salt, pepper, and remaining T. of olive oil in a small bowl. Stir to combine. Lightly flour the countertop. Turn the dough out onto the countertop and use heel of your hand to press and stretch the dough out into a large rectangle shape (or circle if you have a pizza stone) until it’s about a 1/4-inch thick or less. If you want a super thin crust, you can use a rolling pin, but it isn’t necessary. Put the dough onto a parchment lined baking sheet (I also rubbed the parchment with a little olive oil). Brush with about half of the garlic oil. Next, tear the balls of burrata into pieces onto the pizza dough. Then, lay the tomatoes on top. Next, sprinkle on the pesto. Top it with a little extra grated parm. Bake for 20-25 minutes or until golden around the edges and the cheese starts to get bubbly and golden too. Mine was perfect at 24 minutes. Let cool for several minutes before slicing. Top with extra chopped fresh basil and enjoy!

Italian Potato Dumpling Casserole

Italian Potato Dumpling Casserole

3/4 C. part-skim ricotta cheese

1/4 C. fresh basil, thinly sliced

1/2 C. (2 ounces) grated reduced-fat mozzarella, divided

2 T. (1/2 ounce) grated parmesan cheese

1 egg, lightly beaten

3 C. basic tomato sauce

1 package (16 ounces) potato gnocchi

2 C. spinach leaves, thinly sliced

 

Preheat the oven to 400ºF. Lightly coat a 1 1/2-quart casserole or gratin dish with vegetable oil spray and set aside. In a small bowl, combine the ricotta, basil, 1/4 C. of the mozzarella, Parmesan, and egg. Stir until blended. Set aside. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 C. mozzarella. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.

 

Yield: 6 servings

Calories: 250

Fat: 12g

Fiber: 4g

Magic Veggie Lasagna

Magic Veggie Lasagna

1 C. part-skim ricotta cheese

1 C. 1% cottage cheese

2 C. (8 ounces) shredded reduced-fat mozzarella cheese, divided

2 medium eggs

2 C. shredded carrots

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

1 package (9 ounces) no-boil lasagna noodles

3 C. fat-free chunky garden-style pasta sauce

 

 

Preheat the oven to 400ºF. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the ricotta, cottage cheese, 1 C. mozzarella, eggs, carrots, and broccoli. Place 3 noodles in the reserved dish. Spread one-third of the cheese mixture evenly over the noodles. Drizzle on 1 C. of the sauce. Repeat the process two more times. Sprinkle with the remaining 1 C. mozzarella. Bake for 30 minutes, or until bubbling. Allow to stand 10 minutes before serving.

 

Yield: 8 servings

Calories: 320

Fat: 9g

Fiber: 3g

Broccoli and Tofu Stir Fry with Toasted Almonds

Broccoli and Tofu Stir Fry with Toasted Almonds

1 pkg (16 oz) firm tofu

4 C. broccoli florets

3 tsp. toasted sesame oil

1 bunch scallions (about 8), trimmed and thinly sliced

3 cloves garlic, minced

1 sm jalapeno chile pepper, halved, seeded, and finely chopped (wear plastic gloves when handling)

3 1/2 tsp. soy sauce

2 Tsp. sliced almonds, lightly toasted

2 C. cooked brown rice

 

Place tofu on a plate, and top with a cutting board. Place several cans of food on the board to weight it down. Let tofu rest 30 minutes while water is squeezed out. Cut tofu into small cubes. While tofu drains, lightly steam broccoli until crisp tender, about 5 minutes. Set aside. Heat 2 tsp. of oil in wok or large nonstick skillet over high heat. When hot, add tofu and cook, stirring constantly, 5 minutes to brown. Transfer to a shallow bowl. Add the remaining 1 tsp. oil to wok, followed by scallions, garlic, pepper, and broccoli. Stir fry 2 minutes over medium high heat. Stir in soy sauce, almonds, and tofu, and gently toss to combine. Serve each portion with 1/2 C. of brown rice.

 

Yield: 4 servings

Calories: 307

Fat: 13g

Fiber: 6g

Torta Rustica

Torta Rustica

3 eggs

1 C. shredded cheddar cheese

1 C. shredded mozzarella

2 pounds ricotta

6 T. Romano, shredded

1 can black olives, drained and chopped

1 small onion, chopped

1 chili pepper, seeded and chopped

1 refrigerated pie crust

 

Preheat oven to 350. Saute onion and pepper in a bit of butter. Combine all ingredients (except pie crust) in a large bowl and blend until smooth. Press crust into bottom and sides of a 10-inch springform pan. Add filling. Bake at 350 for one hour, until golden brown. If you want to experiment with the recipe, you could add diced vegetables (like broccoli or spinach), diced ham, or even diced apples.

 

Sesame Zoodles

Sesame Zoodles

Sesame Zoodles

1/4 C. soy sauce

2 T. Rice vinegar

2 tsp. Sriracha Sauce

1 T. creamy peanut butter

2 cloves minced garlic

2 T. sesame oil

Zoodles

4–5 medium zucchini

1 T. olive oil

*optional 2 T. sesame seeds

 

Whisk all the ingredients for your dressing together in a small bowl. Set aside. Using your Spiralizer, prepare zucchini into long noodles or ribbons. Heat olive oil in large skillet over medium heat. Add “zoodles” to skillet and sauté for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well! Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade. Toss with marinade and sprinkle with sesame seeds. Serve warm or cold.

Eggplant Alla Pizzaiola

Eggplant Alla Pizzaiola

1/4 C. (1 ounce) grated parmesan and Romano cheese blend

1 T. dried whole grain bread crumbs

2 tsp. minced garlic

3/4 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. ground black pepper

1 1/4 pounds japanese or italian eggplant, cut into 1/4″-thick slices

4 ounces (one-quarter block) firm tofu, cut into 1/4″ pieces, patted dry

1 C. canned diced tomatoes

2 T. olive oil, preferably extra virgin

 

Preheat the oven to 375°F. Coat a 12″ x 8″ baking dish with vegetable oil spray. On a sheet of waxed paper, combine the cheese, bread crumbs, garlic, oregano, salt, and pepper. Dip both sides of the eggplant slices into the mixture. Shake off any excess. Arrange in slightly overlapping rows in the pan. Scatter on the tofu, tomatoes (with juice), and the remaining crumb mixture. Drizzle with the oil. Bake for about 45 minutes, or until the eggplant is tender when pierced with a knife. If desired, broil 6″ from the heat source for 2 to 3 minutes, or until browned on top.

 

Yield: 4 servings

Calories: 187

Fat: 11g

Fiber: 6g

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

1 C. chicken-flavored instant ramen noodles in a cup

2 C. water

1 egg

1 teaspoon your favorite chili sauce or hot sauce

 

Heat the water to a boil in a microwave or electric kettle. Fill the ramen cup. as instructed and cover for 90 seconds. Meanwhile, crack the egg into a small bowl, and scramble it well with a fork. Slowly drizzle the egg into the cup of noodles, stirring with the fork to mix in the egg. Cover the cup again and let it sit for 3 minutes. Stir in the hot sauce.

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

1 package ramen noodles

2 C. water

2 tsp. peanut sauce (can be found in the Asian section of grocery stores)

1/4 C. shelled edamame (soybeans)

Optional: 1 tsp. chopped peanuts, sliced green onions

 

Bring the water to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Drain the noodles in a colander and return them to the pot. Add the peanut sauce to the pot and toss to combine. Place the sauced noodles on a plate or in a bowl. Top with the shelled edamame (and peanuts and green onions, if using).

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

 

1/4 C. unhulled sesame seeds, lightly pan toasted

1 C. unsweetened soy, hemp or almond milk

6 or 12 Medjool or Deglet Noor dates, pitted

1/2 T. minced ginger

4 cloves garlic, peeled

1/4 tsp. red pepper flakes, or to taste

2 C. broccoli florets

1 1/2 C. cauliflower florets

1 red bell pepper, cut into 1-inch pieces

1 C. fresh snow peas

1/2 C. baby corn, each broken in half

2 C. cooked brown, black or wild rice

 

In a high-powered blender, purée all sauce ingredients until smooth. Set aside. Heat 1/4 C. of water in a wok or large sauté pan. Add broccoli and cauliflower; cover and steam for 8 minutes. Remove cover and add bell pepper, mushrooms, snow peas and corn and stir-fry for an additional 5 minutes or until vegetables are crisp-tender. Add small amounts of water as needed to prevent sticking. Add sauce to veggies and continue to stir fry for 1 to 2 minutes to heat through.

Corn and Green Chile Casserole

Corn and Green Chile Casserole

2 large eggs, beaten

1 C. low-fat sour cream

1/2 C. yellow cornmeal

6 T. butter, melted

1 tsp. salt

2 C. whole kernel corn, fresh or frozen

8 oz. Monterey jack, cubed or shredded

1 (4 oz.) can diced green chiles

 

Preheat oven to 350 degrees F. In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole. Bake for 1 hour.

Aglio Olio (Garlic and Oil Pasta)

Aglio Olio (Garlic and Oil Pasta)

1 lb. linguine

5 garlic cloves, minced fine

1/4 tsp. Crushed red pepper flakes

1/3 C. Extra virgin olive oil

5 Anchovy fillets (optional

1/2 C. Chopped flat leaf parsley

 Black pepper, to taste

 

Cook pasta to desired doneness. In a large skillet over medium heat, cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.

Orzo with Ricotta and Broccoli Rabe

Orzo with Ricotta and Broccoli Rabe

1 pound dried orzo pasta

2 teaspoons olive oil

2 tablespoons minced garlic

1 teaspoon hot chili flakes

1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped

1 container (15 oz.) low-fat ricotta cheese

1/4 cup chopped pitted kalamata olives

Salt and pepper

 

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes. Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.

Cheesy Baked Supper Omelet

Cheesy Baked Supper Omelet

1 T. Butter

1/2 C. chopped bell pepper

1/4 C. chopped onion

12 eggs

8oz. Sour Cream

1/2 tsp. Salt

1/8 tsp. Pepper

1 1/2 C. shredded Cheese (cheddar/jack)

 

Heat oven to 325 degrees.  Spray a 12 x 8″ 2 qt glass baking dish with cooking spray.  In 8″ skillet melt butter over medium heat.  Add bell pepper and onion and cook 2-3 minutes, stirring occasionally, until tender.  In large bowl whisk eggs, sour cream, salt and pepper until well blended.  Stir in bell peppers and onions.  Add cheese; pour into baking dish.  Bake uncovered 20 to 25 minutes or until eggs are set.  Cut omelet into squares to serve.

Somewhat Asian Noodle Salad

Somewhat Asian Noodle Salad

2 packages chicken ramen

2 tsp. chili oil

3 T. rice vinegar

1 handful fresh basil, chopped

1 handful cilantro, chopped

1 head of lettuce, chopped (I used 1/3 head of romaine, boston bibb, and red leaf)

Optional add-ins: grilled shrimp or grilled chicken

 

Cook both packages of ramen, adding only one seasoning packet to the water.  Drain, add noodles back into pot. Add 2 tsp. chili oil and 3 T. rice vinegar and stir. (If you don’t mind how the basil and cilantro looks wilted, add it now. If you want the herbs to be pretty, wait until the noodles are chilled. IMO, it doesn’t taste the same, I highly suggest adding the basil and cilantro in this step.)  Chill noodles in the fridge; when they are cold enough for you, put handful or more of lettuce in bowls. Place large spoonful of tasty chilled ramen on top. Add chicken or shrimp (if you would like, of course). Enjoy!

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles

2 T. chopped green onion or regular onion

1 T. grass-fed butter ghee or oil of choice

1 tsp. toasted sesame oil preferably cold-pressed

2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed .

3 T. almond butter or peanut butter, I used almond butter b/c it’s paleo

1 T. coconut aminos tamari or soy sauce

1 tsp. apple cider vinegar

2 tsp. maple syrup

1-2 tsp. Sriracha

Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

 

Spiralize your squash to make your noodles and set aside, should make about 3 C.. Or boil your gluten free noodles according to the box’s direction. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.

Italian Basil, Tomato, and Pasta Salad

Italian Basil, Tomato, and Pasta Salad

1/2 C. red wine vinegar

2 T. Dijon-style mustard

1/4 tsp. black pepper

2 cloves garlic, minced

1/2 C. olive oil

1/2 C. slivered fresh basil

8 oz. dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)

2 9-oz. packages frozen cut green beans

6 medium tomatoes, cut into thin wedges

1 C. sliced pitted kalamata olives or ripe olives

2 C. loosely packed fresh basil leaves

3/4 C. (3 oz.) finely shredded Parmesan cheese

3 T. snipped fresh parsley

 

For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.  Cook pasta according to package directions; drain. Rinse with cold water; drain again.  Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.  Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

1 tsp. fennel seeds

2 large fennel bulbs

1/2 C. extra virgin olive oil

1 1/2 C. chicken stock (or vegetable)

3 T. tomato paste

4 T. white wine vinegar

2 T. lemon juice

2 cloves garlic, peeled and chopped

3 red chillis, optional

2 bay leaves

4 sprigs thyme

2 handfuls your favorite olives

2/3 C. instant polenta

2 C. chicken or veg stock

2 C. milk

2 T. butter

 

Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1/2” thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelized on each side.  Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chili, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 350 for 30mins or until fennel is well cooked and soft. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx. 5mins, Season and stir through butter. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.

Squash Blossom Tart

Squash Blossom Tart

2 tsp. olive oil, plus additional for cookie sheet

1 medium onion, chopped

1 tsp. chopped fresh thyme, plus sprigs for garnish

5   squash blossoms, pistil and stems discarded, blossoms chopped

1/2 C. (4 oz.) crumbled soft mild plain goat cheese

1 prepared piecrust (from a 15-oz. box), thawed if frozen 

Flour, for piecrust

1 medium zucchini, trimmed and cut lengthwise int 1/8-inch-thick slices

1 medium yellow squash, trimmed and cut lengthwise into 1/8-inch-thick slices

1 large egg yolk beaten with 2 tsp. water, for egg wash

 

Heat oil in a medium nonstick skillet over moderately high heat until hot but not smoking. Add onion and cook, stirring, until golden brown, about 5 minutes. Remove from heat; stir in thyme and squash blossom. Transfer to a bowl and let cool to room temperature. Stir in cheese; season with salt and pepper.  Preheat oven to 450 degree F and arrange rack in lower third. Lightly oil a large cookie sheet. Unfold piecrust on a lightly floured surface and roll out with a floured rolling pin into a 14-inch round. Place on prepared cookie sheet and spread evenly with cheese mixture, leaving a 2-inch border around edges. Decoratively arrange zucchini and squash slices over cheese to form a pinwheel, overlapping in center; season with salt and pepper. Fold piecrust edges up and over filling, forming a 1-1/2-inch crust. Brush crust with egg wash and chill 15 minutes.  Bake until crust is golden brown and zucchini and squash are tender, about 20 minutes. Transfer tart on cookie sheet to a rack to cool slightly. Using a large metal spatula, carefully slide tart onto a platter, garnish with thyme sprigs, if desired, and serve immediately. (Can be made ahead. Cool, wrap in foil and chill up to 1 day. Bring to room temperature before serving or reheat in a 350 degree F oven 10 minutes.)

Best-Ever Mac and Cheese

Best-Ever Mac and Cheese

1/2 C. panko bread crumbs

1 tsp. melted butter

1/2 C. (1 stick) of butter

1/2 C. flour

5 C. of milk

1/2 tsp. dry mustard

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1/8 tsp. nutmeg

1 tsp. salt

1 bay leaf

4 C. of shredded mild cheddar cheese, divided

3 C. of shredded Swiss Gruyere cheese

1 pound shells or elbow macaroni, cooked according to package directions in salted water

1/2 C. of heavy cream

 

Preheat oven to 350 degrees. Cook pasta al dente according to package directions and set aside. Toss the panko bread crumbs with melted butter on a small baking pan. Toast bread crumbs at 350 until lightly browned, about 10 minutes. Set aside to cool. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling, about 2 minutes. Remove from heat and whisk in milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt, and bay leaf. Heat and stir until boiling, then reduce heat to a low simmer and cook 30 minutes, stirring occasionally. Remove bay leaf. Stir in 3 C. of the cheddar cheese and all the Gruyere until melted. Pour the sauce over cooked pasta in a large bowl, stirring until pasta is coated. Pour the mac and cheese into a well-buttered casserole. Sprinkle the remaining 1 C. of cheddar cheese on top, and then the toasted bread crumbs. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes. Put under a preheated broiler for 5 minutes to brown top.

Fried Ravioli

Fried Ravioli

Parmesan Dipping Sauce:

1 C. grated Parmesan cheese

3/4 C. light sour cream

1/2 C. light mayonnaise

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 C. fresh basil leaves

 

Fried Ravioli:

2 large eggs

1/4 C. milk

3/4 C. Italian-flavored dry bread crumbs

1/2 tsp. garlic salt

1/8 tsp. cayenne

1 package (9 oz.) refrigerated cheese ravioli (uncooked)

4 C. vegetable oil, for frying

 

Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 C. to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 T. water to thin slightly. Refrigerate until serving.  Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.  Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.  Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degree F oven for 1 to 2 minutes.)

Fried Ravioli

Fried Ravioli

 

 

Parmesan Dipping Sauce:

1 C. grated Parmesan cheese

3/4 C. light sour cream

1/2 C. light mayonnaise

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 C. fresh basil leaves

 

Fried Ravioli:

2 large eggs

1/4 C. milk

3/4 C. Italian-flavored dry bread crumbs

1/2 tsp. garlic salt

1/8 tsp. cayenne

1 package (9 oz.) refrigerated cheese ravioli (uncooked)

4 C. vegetable oil, for frying

 

Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 C. to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 T. water to thin slightly. Refrigerate until serving.  Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.  Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.  Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degree F oven for 1 to 2 minutes.)

Polenta Casserole

Polenta Casserole

Polenta Casserole

 

Cooking spray

1 tsp. olive oil

2 C. chopped onion (about 2 onions)

3 C. (12 ounces) coarsely chopped shiitake mushrooms

2 garlic cloves, minced

1½ tsp. salt

â…“ C. red wine

1 T. tomato paste

1 T. chopped fresh thyme

1 (15-ounce) can diced tomatoes

1 C. polenta

½ C. shredded Asiago cheese (2 ounces)

¼ tsp. freshly ground black pepper

½ C. fresh goat cheese

1½ tsp. unsalted butter, cut into small pieces

 

Preheat the oven to 400°F. Spray a 9 × 13-inch casserole dish with cooking spray. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and ½ tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick.  Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and ⅛ tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining ¼ C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.

Ravioli in Spinach-Tomato Sauce

Ravioli in Spinach-Tomato Sauce

 

5 oz. refrigerated light ravioli

1 cup tomato sauce, low sodium

1 clove garlic

1 1/2 cups frozen spinach

1/2 tsp. Italian seasoning

1 tbsp. low fat or nonfat parmesan cheese

1/3 tbsp. olive oil

 

Prepare ravioli according to package directions, omit salt, drain. Mince garlic. Heat the oil in a nonstick skillet and sauté garlic and sauté briefly, until just golden. Add frozen spinach, tomato sauce and Italian seasoning, cover, lower heat and cook for about 8 to 10 minutes. Add cooked ravioli, gently combine; cover and cook 1-2 minutes more and serve with a sprinkle of Parmesan cheese.

Peruvian Quinoa Corn Chowder

Peruvian Quinoa Corn Chowder

 

2 tbsp butter

1 1/2 cups chopped leeks

1 cup finely diced celery

1/2 cup finely diced red bell pepper

1 tsp salt

1/4 cup amaranth

1/2 cup quinoa

1/4 tsp dried thyme

4 cups fresh or frozen sweet corn kernels, thawed

1 cup whole milk

2 tbsp minced parsley, for garnish

 

In a large pot, sauté the leeks, celery and bell pepper in 2 tablespoons of butter for about 5 minutes. Season with salt.  Stir in the amaranth with 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme and return to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Meanwhile, purée 3 cups of the corn with 1 cup of water in a blender or food processor. When the quinoa has cooked for 10 minutes, stir the corn purée and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 minutes. Stir in the milk. Divide into portions and garnish each with finely chopped parsley.

Beans & Barley Tofu Scrambler

Beans & Barley Tofu Scrambler

 

1/4 C. tahini

1/4 C. shoyu

1 tsp. black pepper (or to taste)

1 tsp. salt

2 tsp. garlic powder — or to taste

2 pounds firm tofu (drained dried and coarsely crumbled)

2 tsp. olive oil

2/3 C. sliced fresh mushrooms

2/3 C. diced tomato

2/3 C. chopped green onions

Toasted sesame seeds for garnish

 

Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.  Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and sauté mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute.  Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.

Warm Butternut and Chickpea Salad with Tahini Dressing

Warm Butternut and Chickpea Salad with Tahini Dressing

 

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice (I skip this)

2 tablespoons olive oil

Salt

One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley

 

For tahini dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

 

Preheat the oven to 425°F. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Parsnip Souffles

Parsnip Souffles

2 T. dry bread crumbs

1 C. chopped parsnip

2 T. butter

1/2 C. milk

2 T. (scant) flour

3 large eggs, separated

3/4 C. grated sharp cheddar cheese

1 t. dried marjoram or minced rosemary

Pinch of salt

Butter two ramekins or ovenproof mugs.  Dust each with breadcrumbs and set aside.  Scrub the parsnips and cut into 1 inch pieces.  Cook in boiling salted water for 15 minutes or until tender.  Drain and allow to cool for a few minutes. Place the cooled parsnip in a food processor and add the butter, milk, and flour.  Puree until smooth.  Add the egg yolks, cheese, herb and salt.  Process until thoroughly combined.  Transfer the mixture to a mixing bowl and set aside. Preheat the oven to 375 F. With an electric mixer, whip the egg whites until stiff.  Carefully fold the whites into the parsnip mixture in small batches.  Divide the mixture between the prepared ramekins, filling almost to the top.  Place the ramekins on a baking sheet and bake for 30 minutes until puffed and golden, being careful to never slam the oven door!  Serve immediately.

Soba Noodle Miso Soup

Soba Noodle Miso Soup

2 oz dried shiitake mushrooms

1 bunch of scallions, roughly chopped into about 2″ pieces

2″ slice of peeled ginger

6 cups water

1/2 package of tofu, cut into bite sized pieces

4 Tbsp miso paste (you can use any variety, I used a mellow white miso)

4 oz. soba noodles, cooked according to package and rinsed in cold water

Soy sauce, to taste

Sriracha sauce, to taste and optional

Baby spinach, shredded carrots, sliced green onions and bit of sesame oil to garnish

 

In a large pot, add in the water, ginger, scallions, and shiitake mushrooms. Bring to a simmer over medium heat and allow to cook until the mushrooms have softened and the water has been infused with the flavors, about 20 minutes. Strain the liquid, discarding the mushrooms, ginger and scallions. In a bowl, whisk the miso paste with some of the hot stock. Add to the pan with the rest of the stock. Season with a bit of soy sauce, and sriracha to taste.  Add in the cubed tofu, and cook 5 minutes more.  To serve, place the cooked soba noodles in a bowl and top with the soup. Garnish with shredded carrots, scallions, baby spinach and a splash of sesame oil.

Parmesan Soup with Green Onion and Parsley Dumplings

Parmesan Soup with Green Onion and Parsley Dumplings

8 cups chicken stock

1 large onion, thinly sliced

3 carrots, diced

3 cloves garlic, thinly sliced

10 oz (or so) Parmesan-Reggiano rind (using shredded or grated will make the soup stringy)

½ cup chopped Italian Parsley plus some extra for garnish

12 or so dumplings

Add all ingredients except dumplings to a pot and bring to a simmer. Salt and Pepper to taste. Cook about 15 minutes to blend flavors and soften carrots and onions. For the Dumpling dough, you can follow the directions on the side of a box of Bisquick to make about 12 dumplings. Add about 3 green onions, finely diced, to the dough as well as about ¼ cup chopped parsley. Mix well. Roll into balls. They should be about 2/3 the size of a golf ball.  Add dumplings one at a time and ensure that there are at least 2-3 inches between dumplings because they will expand. Cook until dumplings are cooked through (about 10 minutes). Soup will thicken slightly. Using a large slotted spoon or “Spider”, remove the remnants of the Parmesan-Reggiano rind and discard.  Ladle into soup bowls and garnish with additional Parsley.

Pepper and Onion Roast with Soft Indian Spices

Pepper and Onion Roast with Soft Indian Spices

 

3 large cloves of garlic

2 tightly packed tablespoons of cilantro

1″ piece of fresh ginger, peeled and thinly sliced

1 large red bell pepper, chopped into 1/2″ pieces

2 large yellow bell peppers, chopped into 1/2″ pieces

1 large or 2 medium red onions, chopped

1 cup tightly packed arugula

One 15 ounce can chickpeas, drained and rinsed

1/4 teaspoon cumin

1/4 teaspoon black pepper

1/2 teaspoon ground coriander

2 teaspoons lime juice

Generous pinch of sugar

Salt

3 tablespoons olive oil

 

To Finish (all are optional)

Lime juice

Cilantro leaves

Plain yogurt

 

Preheat the oven to 450, and put a large shallow pan (like a baking tray) onto the middle rack.  The pan will preheat with the oven. In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed.   In a large bowl, combine this mixture with all of the other ingredients except for the finishing elements.  Toss to mix.  Carefully spread the mixture in the pan which is already in the oven.  Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom.  The peppers should be tender, and the chickpeas should be crisp. Transfer the roast to a serving bowl and top with the finishing elements.  Serve.

Adzuki Butternut Squash Soup Recipe

Adzuki Butternut Squash Soup Recipe

 

2 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon cumin

2 generous teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)

2 teaspoons fine grain sea salt

2 medium-large onions

6 cloves garlic, minced

4 cups butternut squash, peeled and cut into 1/4-inch dice

5 – 6 cups water

5 whole canned tomatoes, chopped

1 bunch lacinato kale

4 cups cooked or canned adzuki beans

chopped cilantro for serving

 

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and sauté for a minute or two – until aromatic. Add the onions and sauté for about 10 minutes, until they are soft and beginning to brown.  Add the garlic and butternut squash and cook for another 5 minutes. Add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer until the squash begins to soften, 15-20 minutes or so. Once the squash has softened, break up some pieces with the back of your spoon (it should be soft enough for you to do this relatively easily). Add the tomatoes, and cook a couple more minutes before adding the kale and beans. Serve with a drizzle of olive oil and the cilantro.

Chickpea and Spinach Soup

Chickpea and Spinach Soup

 

1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained

1/4 cup extra-virgin olive oil, plus more for drizzling

1 large Spanish onion, coarsely chopped

1 tablespoon finely chopped garlic

2 bay leaves

1/2 teaspoon crushed red pepper

2 quarts water

1 1/2 pounds spinach, stemmed and coarsely chopped

Salt

 

In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain. Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes. Add the water and bring to a boil. Add the chickpeas and cook over moderate heat until very tender, about 10 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the bay leaves. In a blender, puree the soup in batches until smooth or puree it using an immersion blender. Season with salt. Serve in soup plates; drizzle with olive oil.  The soup can be refrigerated for up to 3 days. When reheating it, thin with water if necessary.

Eggplant Rolls with Zucchini and Bell Peppers

Eggplant Rolls with Zucchini and Bell Peppers

 

1 large (about 1-1/4 pounds), long (about 10-inches) eggplant, cut lengthwise into twelve 1/4-inch-thick slices

2 tablespoons plus additional extra-virgin olive oil

4 large garlic cloves, minced

1 carrot, peeled, cut into matchstick-size pieces

1 zucchini, cut into matchstick-size pieces

1 yellow bell pepper, seeded, thinly sliced

1-1/2 teaspoons ground cumin

1 tomato, seeded, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoon minced fresh cilantro

1 tablespoon minced fresh mint

Fresh cilantro and mint sprigs

 

Line 2 large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat sliced dry.  Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.  Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end. Transfer to platter, seam side down. Cover with plastic wrap and chill. (Can be prepared 1 day ahead.) Garnish platter with cilantro and mint and serve.

Sweet Potato and Black Bean Cakes

Sweet Potato and Black Bean Cakes

 

Oil for the pan

3 scallions, sliced (half a bunch)

4 garlic cloves passed through a press

1 jalapeno pepper, chopped, with seeds and ribs removed

1 1/2 teaspoons ground cumin

1 15 oz. can black beans, drained and rinsed

Salt and pepper

1/2 sweet potato, grated

1 egg, lightly beaten

1/4 cup breadcrumbs

 

Warm the oil in a sauté pan over medium heat.  Add the scallions and cook for about a minute until they’re soft.  This will only take about a minute.  Add the scallions, garlic and cumin and stir until fragrant, about 30 seconds.  Place this mixture into a large bowl.  Add the beans and mash the mixture with the back of a fork, mashing about 75% of the beans, but leaving some of them whole for texture.  Season with salt and pepper.  Add in the rest of the ingredients.  Divide into 8 balls and flatten them between the palms of your hands into patties. Lay the patties on a greased cookie sheet and broil on one side for about 8 minutes.  Carefully flip, then broil on the other side for about 3 minutes more.  If you’re my sister and using that rip-roaring hot broiler of yours, the total time will be 3 minutes, and you won’t be able to flip.  They’ll still be good.

Broccoli-Tofu Stir-Fry

Broccoli-Tofu Stir-Fry

 

1 (3 1/2-ounce) bag boil-in-bag brown rice

2 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

2 1/2 teaspoons cornstarch

2 teaspoons rice vinegar

2 teaspoons dark sesame oil

2 teaspoons vegetable oil

1 pound firm tofu, drained and cut into 1/2-inch cubes

1/4 teaspoon salt

2 cups broccoli florets

3/4 cup water

1 1/2 tablespoons bottled minced garlic

 

Cook the rice according to package directions. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.

Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette

Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette

Piquillo Peppers

8 whole roasted piquillo peppers

1-1/2 cups soft goat cheese

1/2 cup toasted pine nuts

1/2 cup California golden raisins, soaked in water for 3 to 4 hours

3 tablespoons finely snipped fresh chives

3 tablespoons finely chopped fresh basil

1/2 teaspoon piment d’Espelette or freshly ground black pepper

1/4 cup heavy cream

Moscatel Vinaigrette

3-1/2 tablespoons Moscatel vinegar or balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

3 tablespoons California golden raisins, soaked in water for 3 to 4 hours

Garnish

4 small handfulls micro-greens

Freshly snipped chives

Piquillo Peppers: Preheat oven to 375°F. Lay out peppers on a small sheet pan and set aside. Combine remaining ingredients in a large mixing bowl and mix until completely integrated and cheese is uniform in texture. Gently stuff each pepper with equal amounts of goat cheese mixture and return to sheet pan. Bake at 375°F just until warmed through, about 5 to 6 minutes. Moscatel Vinaigrette: Combine vinegar, salt, pepper and olive oil in a mixing bowl and whisk together vigorously. Stir in raisins; set aside. To Serve:  Garnish each of four plates with a handful of micro-greens. Prop one stuffed piquillo pepper against a second one on each plate. Spoon vinaigrette liberally over all and sprinkle with snipped chives. Serve immediately.