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Category: Meat Free

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

d947aa6ed17451ae474729f6f581db862 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 T. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 T. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Mushroom and Brie Bisque with Puff Pastry Toppers

Mushroom and Brie Bisque with Puff Pastry Toppers

1untitled/4 Cup Shallots, minced
1 Package Mushrooms, chopped
2 T. Unsalted Butter
1/2 Cup Cooking Sherry
6 Cups Beef Broth
1 Pint Half and Half
1 Wedge of Brie, rind removed (about 6 oz.)
2 T. Cornstarch
2 T. Water
1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg
1 Sheet Puff Pastry
1 Egg, beaten with 2 Tbsp. Water
Herbs de Provence

Preheat oven to 400. Line a baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until everything begins to soften. Add the sherry and beef broth and simmer for 10 minutes. In the meantime, cut the puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes. Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted. Mix cornstarch with water and whisk into the soup to thicken. Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.

Artichoke and Feta Puff Pastry Pizza

Artichoke and Feta Puff Pastry Pizza

1 sheet frozen puff pastry (half a 17.3oz box)
1/2 C drained oil-packed sun-dried tomatoes
1 jar (6oz) marinated artichoke hearts, drained
1 C (4oz) pre-crumbled feta cheese
1/3 C pre-chopped pecans or pine nuts (optional)
1 tsp chopped fresh oregano, or 1/2 tsp dried

Preheat oven to 400. Place the puff pastry on a baking sheet or pizza stone and let thaw while you prepare the toppings. Chop the sun-dried tomatoes and the artichoke hearts. Unfold the puff pastry and roll it out to an 8″ square or 8×10″ rectangle, using a rolling pin. Sprinkle on the feta cheese, followed by chopped tomatoes, artichokes, nuts, if using, and oregano. Bake until the pastry puffs up tall and is golden brown, 20-25 minutes. Remove the pan from the oven and immediately cut the pizza into squares, with a pizza cutter, and serve.

Guanajuato-style Enchiladas (Enchiladas del Portal)

Guanajuato-style Enchiladas (Enchiladas del Portal)

Latin-Flavors-Enchiladas
Guajillo salsa:
20 guajillo chiles
2 cloves garlic
1 tablespoon sea salt
Pinch of cumin seeds
Pinch of dried oregano

Enchiladas:
3 tablespoons canola oil
2 cups crumbled ranchero cheese or queso fresco
1 cup finely chopped onion
18 day-old corn tortillas

Garnish:
3 cups romaine lettuce, finely shredded
6 whole romaine lettuce leaves
3 cups potatoes, cooked and cut into small cubes
3 cups carrots, cooked and cut into small cubes
2 cups crumbled ranchero cheese or queso fresco

For the guajillo salsa: Clean each chile with a damp kitchen towel. Open each and remove the seeds and ribs. Dry roast the chiles in a skillet over medium heat, taking care not to burn them. Transfer the chiles to a saucepan of hot water and soak for 20 minutes. Transfer the chiles to a blender and reserve soaking water. Add the garlic, sea salt and cumin with some of the reserve water and blend to obtain a thick salsa. Set aside. For the enchiladas: Mix the crumbled cheese with the chopped onion and set aside. Heat the oil in a skillet. Take a tortilla, soak it in the guajillo salsa and place in the skillet, and fry each side for 10 seconds. Transfer the tortilla enchilada to a plate. Place 2 tablespoons of the onion and cheese mixture on the center of the tortilla, roll it and set aside in a warm tray. Continue this process with the remaining tortillas. To serve, place a large leaf of lettuce in the center of a plate. On the top of the lettuce, place diced potatoes and carrots alongside three enchiladas. Cover the enchiladas with shredded lettuce and crumbled ranchero cheese.

Spanakopita (Spinach Pies)

Spanakopita (Spinach Pies)

picKVzuRM5 tablespoons olive oil
1½ cups chopped green onions with some green
1 pound 9 ounces spinach leaves [about 2 bunches], washed, drained and shredded
1/3 cup coarsely chopped fresh dill (include some stalks)
salt
7 ounces feta, coarsely shredded
2 eggs, lightly beaten
freshly grated nutmeg
freshly ground black pepper

27 sheets of phyllo pastry* final dimensions 9×10 inches
olive oil, for brushing

To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and sauté until softened. Add the spinach and a little salt, and cook, covered, until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Remove to a bowl to cool. Add the dill, feta, eggs, nutmeg and a few grinds of pepper. Mix thoroughly and taste a little for salt.

Preheat the oven to 350°F and grease a 12¾ x 8-inch baking dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. Now you will have to work quickly so that the pastry doesn’t dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay 1 phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with oil and repeat once more, so that you have 3 layers. Now dollop 2 heaped tablespoons of filling along one short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil. Make 8 more rolls in this way and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Bake for about 30 minutes or until golden. Cool a dash before serving, as these are best eaten warm.

*The dimensions of commercial phyllo vary from brand to brand, so you will need to work out the number of phyllo sheets you require in the beginning, according to the makers dimensions.

Apple & Cheddar Quiche

Apple & Cheddar Quiche

Apple and Cheddar Quiche 2 5002 large apples (cored and cut into bite sized chunks)
1 cup apple cider
4 strips bacon (cut into 1 inch pieces)
6 sheets phyllo (thawed as directed on package)
1/4 cup olive oil
1/2 teaspoon rosemary (chopped)
1 cup strong cheddar (grated)
4 eggs (lightly beaten)
1 cup half and half

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.

Spinach & Artichoke Wonderpot

Spinach & Artichoke Wonderpot

Mushroom-Wonderpot-bowl8 oz. mushrooms
1 (14 oz.) can artichoke hearts
4 cloves garlic
1 medium yellow onion
5 cups vegetable broth
2 T. olive oil
12 oz. fettuccine
1 tsp dried oregano
½ tsp dried thyme
Freshly cracked pepper (15-20 cranks)
4 oz. frozen cut spinach

Clean the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices). Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

Cheddar and Chile Egg Casserole

Cheddar and Chile Egg Casserole

l_R1796513 T. butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 C. shredded cheddar cheese
1 4oz can diced green chiles
1/4 C. flour
1/2 tsp. baking powder
Salt

Preheat the oven to 350.

Brush an 8-inch square baking dish with 1 tablespoon butter and set aside. In a medium bowl, whisk together the eggs, chiles, flour, baking powder, 1/2 teaspoon salt and remaining butter. Pour into the prepared dish and bake until set, about 35 minutes.

Classic Cheese Soufflé

Classic Cheese Soufflé

2421192 T. plain dried bread crumbs or freshly grated Parmesan cheese
4 T. butter or margarine
1/4 C all-purpose flour
1/4 tsp. salt
1/9 tsp. ground red pepper (cayenne)
1 1/2 C milk
8 ounces sharp cheddar cheese, shredded (2 cups)
5 large eggs, separated
1 large egg white

Preheat oven to 325. Grease 2-quart soufflé dish; sprinkle evenly with bread crumbs. In heavy 3-quart saucepan, melt butter over low heat. Stir in flour and ground red pepper until blended; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk. Cook, stirring constantly with wooden spoon, until mixture has thickened and boils. Stir in cheddar; cook, stirring, just until cheese has melted and sauce is smooth. Remove from heat. In small bowl, with wire whisk or fork, lightly beat egg yolks; gradually whisk in 1/2 cup hot cheese sauce. Gradually whisk egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent curdling. Set aside to cool. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cool cheese mixture. Fold in remaining whites, just until blended. Pour mixture into prepared soufflé dish. If desired, to create top-hat effect (center will rise higher than edge), with back of spoon, make 1″ deep indentation all around top of soufflé mixture about 1″ from edge of dish. Bake until soufflé has puffed, is golden brown, and knife inserted 1″ from edge comes out clean, 55-60 minutes. Serve hot.

Yellow Split Pea & Cumin Dal with Brown Rice

Yellow Split Pea & Cumin Dal with Brown Rice

4442 cups Yellow Split Peas
6 cups water
½ tsp. Turmeric
2¼ tsp. Kosher Salt
3 Tbs. Organic Canola Oil
11/2 tsp. Cumin Seed
2 Yellow Onions, peeled, trimmed and finely chopped
¼ – ½ Cayenne Pepper, optional
4 Tbs. chopped Coriander (cilantro) Leaves, garnish

Pick over the peas for any debris, then rinse under cold running water, until the water runs clear. Place the drained peas on a large bowl and cover with cold water to 1” above the peas, soak for 1 hour. Drain the peas and place them in a large pot with the turmeric and water, bring to a boil, stirring occasionally to ensure that the peas don’t stick to the pan or lump together. Reduce to a simmer and cook until soft, stirring occasionally to ensure that the peas don’t stick to the pan. Once the peas are soft, whisk them with a wire whisk until the peas become a puree. Measure the puree, there should be 10 cups of the puree, if there is less than 10 cups, add water to increase the volume to 10 cups. In a frying pan heat the oil over medium high heat, add the cumin seed and stir until dark brown, about 10 seconds. Add the onions and fry, stirring continuously, until they turn dark brown, about 20 minutes. Add the cayenne pepper and pour into the split peas. Adjust the salt and serve with Brown Basmati rice (pg. 3), garnish with chopped coriander.

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

 

8 large eggs

2 T. milk or water

½ tsp. fine sea salt

¼ tsp. ground black pepper

1 tsp. salted butter or ghee, for greasing

½ C. chopped baby spinach

½ C. diced white mushrooms

¼ C. diced tomato

1/4 C. crumbled goat cheese

1 C. water

 

Combine the eggs, milk, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also whisk the mixture in a large bowl if you do not have a blender. Use butter or ghee to grease a 7-inch baking dish that fits inside your electric pressure cooker. Layer the spinach, mushrooms, tomato, and goat cheese in the bottom of the dish. Pour the egg mixture on top. Cover the pan with foil and place on top of the trivet. Pour 1 C. water into the pressure cooker. Carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 30 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Open the cooker and remove the frittata, then slice and serve warm. Note: Make the frittata ahead of time and reheat in the microwave for a quick breakfast in the morning. Store in the refrigerator for up to 6 days.  You can change the vegetables, use a different cheese, add in cooked sausage or bacon.

Spinach & Wild Rice Casserole

Spinach & Wild Rice Casserole

4 cups cooked wild rice
2 lbs. washed fresh spinach
4 eggs
2 big bunches green onions
1 tsp salt
1/2 tsp pepper
1/2 lb. cheese grated fine
4 T. butter
1 Cup sunflower seeds
4 T. chopped parsley
2 T. sesame seeds

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 T. melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.

Garlic Parmesan Zucchini Casserole

Garlic Parmesan Zucchini Casserole

Garlic Parmesan Zucchini Casserole

 

4 C. grated zucchini I used about 3.5 medium zucchinis

½ tsp. salt

½ C. finely diced onion

1 T. minced garlic

2 eggs

½ C. grated Parmesan cheese plus an additional 2 T.

1 C. shredded mozzarella cheese

½ C. shredded cheddar cheese

½ C. Panko breadcrumbs

2 T. melted butter

 

Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work). Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it’s in the towel — you will be shocked by how much liquid comes out! In the prepared dish, combine zucchini, onion, garlic, eggs, ½ C. Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish. Bake uncovered for 20 minutes. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 T. of Parmesan cheese. Stir until completely combined. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

Lucky 7 Onion Tart

Lucky 7 Onion Tart

2 T. plus 2 tsp. Olive oil
4 Cloves Garlic, chopped
1/2 C. Sliced Green Onions
1 C. Shopped Shallots
2 1/4 C. Sliced Red Onion
2 1/4 C. Sliced Brown Onion
1 3/4 C. Cottage Cheese
4oz. Feta Cheese
1 tsp. Oregano
2 C. Leeks, sliced (white only)
1 1/2 C. Sifted Flour
1 T. Baking Poder
2 T. Finely chopped Chives
1/4 tsp. Salt
1/3 C. Butter, wrapped in plastic and frozen
1/2 C. Evaporated Milk
1 C. Shredded Mozzarella

Heat olive oil in large non-stick skillet and sauté garlic, green onion, shallot, red onion, and brown onion over medium low heat about 30 minutes, stirring frequently. While onions are cooking, combine cottage and feta cheese and 1/2 tsp. Oregano in food processor and whirl until smooth. Wash leeks carefully and steam until tender. Drain on paper towels. Preheat oven to 425. To make crust combine flour, baking powder, chives, remaining oregano and salt in medium bowl. Grate frozen butter into flour mixture. Use a pastry blender to mix until the flour is the constancy of oatmeal. Make a well and pour in all milk at once. Mix dough with knife. It will be moist. Knead dough on lightly floured surface 8 to 10 times. Press dough into 10-12” pie plate. Cover with half the mozzarella. Pour in half the cottage/Feta mixture and remaining mozzarella. Spread cooked onions in the pie pan next. Cover with remaining cheese mixture. Arrange drained leeks over cheese. Bake 20-25 minutes or until crust is golden brown. Let stand 15 minutes before slicing.

Mediterranean Mushroom Tacos

Mediterranean Mushroom Tacos

Mediterranean Mushroom Tacos

 

one 10 ounces package Crimini mushrooms

2 cloves garlic, minced or pressed using a garlic press

1 1/2 T. olive oil

1 tsp. ground turmeric

1 tsp. dried basil

1/2 tsp. cumin

1/2 tsp. cracked black pepper

1/4 tsp. salt

For tacos:

 

Sautéed mushroom blend (ingredients above)

1 plum tomato, diced

1/2 cucumber, diced

1/3 C. tahini (sesame paste)

2 T. lemon juice

1 clove minced garlic

4 corn tacos

 

Wash mushrooms well and dice using a chef’s knife. Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. Add mushrooms and sauté until mushrooms are translucent, about 5 minutes. Add turmeric, basil, cumin, pepper and salt to mushrooms and sauté an additional 1-2 minutes. Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.

Spicy Vegetable Soup

Spicy Vegetable Soup

1 1/2 cups sliced carrot
1 1/2 cups diced onion
5 garlic cloves, minced
6 cups broth (beef, chicken, or vegetable)
1/2 diced green cabbage
1 1/2 cups diced zucchini
1 16oz can of stewed tomatoes
1 8oz can diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
2 tsp. hot sauce (optional)

In large saucepan, sprayed with nonstick cooking spray, sauté onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, stewed tomatoes, diced tomatoes, zucchini, basil, oregano and salt; bring to a boil, cover, lower heat and simmer, about 45 minutes or until carrots are tender. For a thicker texture, let cool and puree ½ the pot, and for those who like a little sizzling flavor add some hot sauce, you won’t regret it. Serve hot. This soup can be frozen.

Tomato & Ricotta Tart

Tomato & Ricotta Tart

tomato tart1 pint Whole Milk Ricotta
2 Lemon Zest
1/2 cup Grated Parmesan
1 Egg, lightly beaten
1 teaspoon Kosher Salt
2 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
1 sheet Puff Pastry
2-3 various Heirloom Tomatoes, sliced (room temperature)
1/2 cup Basil Leaves, torn
8 ounces Bacon (chopped)
Flakey Sea Salt
Olive Oil
Black Pepper, freshly cracked

Up to a day ahead of time, make the Ricotta mixture. The flavors will continue to blend and enhance the longer it sits. In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use. Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the Ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges. Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom aren’t soggy! Meanwhile, preheat a skillet over medium-high heat. Add Bacon and sauté until crisp. Remove to a paper towel lined plate and set aside. Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the cooked Bacon, torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

 

3 T. unsalted butter

1 medium onion, finely chopped (optional)

1 pound short pasta, such as shells or elbows

4 cups chicken or vegetable broth

2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend

11⁄4 tightly packed cups shredded Gruyère, sharp Cheddar, or Gouda

1⁄4 cup grated parmesan cheese 1⁄2 cup whole milk

2 tsp. Dijon mustard (optional)

1⁄2 tsp. freshly ground black pepper, plus more as needed

Fine sea salt

Pinch of paprika (optional)

Add the butter, onion (if using), pasta, and broth to the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 6 minutes. Release the pressure manually (be careful—it will sputter; cover the valve with a cloth to catch some of the mess).  Open the lid and stir in all the cheese, the milk, mustard (if using), and 1⁄2 tsp. pepper. Add salt to taste.  Let the pasta stand in the cooker on the Keep Warm setting for 5 minutes to thicken slightly. Serve warm, with a sprinkle of extra pepper and the paprika, if desired.

Cook’s Note:  Bubbly Cheese-Topped Mac: If you like your mac ’n’ cheese full-on in the cheese department, transfer the finished dish to a buttered 2-quart casserole, preheat the broiler and cover the casserole with 4 thin slices sharp Cheddar, mozzarella, or a mix of the two. Place on the lower rack and broil until the cheese is bubbly and golden.

Craving a Golden Cracker: If you’re in the crispy bread- crumb topping camp regarding your mac ’n’ cheese, this make-ahead is for you. Preheat the broiler. Combine 1 cup panko bread crumbs with 2 T. melted butter in a small bowl. Spread out on a sheet pan and broil until golden brown, 1 to 2 minutes. Let the crumbs cool completely, then use or store in an airtight container for up to 5 weeks. This topping is great sprinkled over mac ’n’ cheese but also on creamy beans or atop perfect soft-boiled eggs.

Grilled Portabellas with Couscous

Grilled Portabellas with Couscous

Light Cooking Tip: Healthy whole-grain foods tend to be slightly darker than their more processed counterparts; set them off with vivid color to increase appeal. Notes: Executive chef Michel Stroot at the Golden Door in Escondido, California, fills grilled portabella mushrooms with whole-wheat couscous and rings them with bright red and yellow bell pepper sauces (you can use just one color if you like). He tops them with grilled asparagus; green onions work well in the winter.

4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each) portabellas-su-642312-x
8 green onions
2 tablespoons olive oil
2 teaspoons lemon juice
4 teaspoons balsamic vinegar
1/4 teaspoon fresh-ground pepper
3/4 cup vegetable stock (or used canned broth)
1/2 cup whole-wheat couscous
2 tablespoons minced parsley or fresh basil leaves
About 1 cup pepper coulis
Salt

Trim off and discard any stems from mushroom caps; gently rinse caps and drain well. Rinse green onions; trim off and discard ends. In a small bowl, mix olive oil and lemon juice. Brush smooth sides of mushroom caps and the green onions with oil mixture. Lay mushrooms, smooth side down, and green onions on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid if using a gas barbecue. Turn onions as needed until lightly browned on all sides, 2 to 3 minutes total. With tongs, transfer to a plate. Cook mushrooms without turning until they are limp and begin to release their juices, 3 to 5 minutes. With a wide spatula, transfer, smooth side down, to a 9- by 13-inch baking pan. Drizzle mushrooms evenly with vinegar and sprinkle with pepper. Add 1/4 cup vegetable stock to pan. Cover and bake in a 300° regular or convection oven until hot, 5 to 10 minutes. Meanwhile, in a 1- to 2-quart pan over high heat, bring remaining 1/2 cup stock to a boil. Stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork. If it seems too dry, stir in 3 to 5 tablespoons liquid from mushroom caps. Stir in parsley. Set mushrooms, smooth side down, on plates. Top equally with couscous. Spoon pepper coulis equally around mushrooms and garnish with green onions. Add salt to taste.

Yield: 4 servings
Calories: 220
Fat: 8.4g
Fiber: 4.5g

Egg & Vegetable Wrap

Egg & Vegetable Wrap

Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper entrée. He uses red or green tortillas, but any kind of the same size will do.

8 ounces firm tofu egg-wrap-su-642319-x
2 Roma tomatoes (6 oz. total)
1 tablespoon olive oil
1 cup thinly slivered zucchini (1/4 in. by 3 in.)
1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
1 cup thinly sliced green onions
1 cup thinly sliced spinach leaves
1 tablespoon thinly sliced fresh basil leaves
1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
Salt and pepper
4 flour tortillas (10 in. wide; see notes)
2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
1/2 to 1 cup marinara sauce, purchased or homemade, heated

Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry. Rinse and core tomatoes; halve lengthwise, then slice lengthwise. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted, about 1 minute. Add egg product and stir just until softly set, about 1 minute. Remove from heat and add salt and pepper to taste. Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-egg mixture along one side of each tortilla, about 1 inch from front and to within 1 inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with salad greens and hot marinara sauce, or offer sauce to add to taste.

Yield: 4 servings
Calories: 391
Fat: 14g
Fiber: 4.5g

Tangy Tomato Soup with Tarragon Croutons

Tangy Tomato Soup with Tarragon Croutons

soup4 pounds tomatoes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth
Pinch of sugar
Salt and freshly ground pepper
4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
1/4 cup chopped tarragon
1/2 cup heavy cream

Preheat the oven to 350°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel. Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds. In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes. Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp. Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled. Make Ahead The soup can be refrigerated overnight and the croutons can be stored in an airtight container for up to 2 days

Fava (Puréed Yellow Split Peas)

Fava (Puréed Yellow Split Peas)

fava_170w_170hFava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong).

 

1 lb 2 oz yellow split peas

1 small red onion, peeled

2 garlic cloves, peeled

About 1 1/2 teaspoons salt

olive oil for serving

1 large red onion, sliced, for serving

handful of capers with leaves for serving

 

Rinse the fava, then put into a pot and cover with cold water. Bring to a boil. Drain and give the fava a shower in a colander. Rinse out the pot, put the fava back in and add four cups of hot water. Bring to a boil, add the whole onion and garlic and simmer, partly covered, for about 30 minutes. Remove the lid and simmer over low heat, stirring from time to time, for about 30 minutes more or until all the water has been absorbed and it starts glooping on the surface. Stir in the salt to taste. Discard the onion and garlic cloves, and pulse the fava, with a hand-held blender if you have one, or in a food processor until smooth like soft mashed potato–much will have collapsed on its own and it may not even be necessary to purée. Leave it to sit for a bit, then spoon into a serving dish. Drizzle a good amount of olive oil over the top. Serve warm with the onion slices, capers, and a grinding of pepper. Note: If you have made it beforehand, you will need to add some water and beat it to thin out again to a soft creamy mash, as it will have set in a clump.

Classic Cheese Soufflé

Classic Cheese Soufflé

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.  Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles. Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé. Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal. Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

cheese-souffle-su-600573-2-l

1/4 cup (1/8 lb.) butter

1/4 cup all-purpose

1 1/4 cups milk

1/4 teaspoon cayenne

1/4 teaspoon salt

1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)

6  large eggs, separated

1/4 teaspoon cream of tartar

Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see “Crowning Glory,” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Caramelized Shallot and Crispy Sage Macaroni and Cheese

carmelized-shallot-and-crispy-sage-macaroni-and-cheese-cake-batter-and-bowl-blog-kerstin-sinkevicius1 pound orecchiette pasta
2 tablespoons olive oil
2 cups chopped shallots
2 cloves garlic, minced
5 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
1 teaspoon salt
1/4 cup chopped fresh sage

Prepare pasta according to package directions. Briefly, bring a large pot of water to a boil over high heat. Add pasta and cook 10 to 15 minutes, or until tender and drain. Heat olive oil over medium heat in a large pan. Add shallots and cook 15 to 17 minutes, stirring frequently, or until caramelized. Add garlic and sauté one additional minute. Meanwhile, melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Whisk in buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheddar cheese, gruyere cheese, and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 tablespoon butter in a small pan over medium heat. Add sage and turn off heat. Mix orecchiette pasta, caramelized shallots, cheese sauce, and crispy sage in a large bowl until well combined.

Yield: 8 servings
Calories: 685
Fat: 41g
Fiber: 2g

Mac n’ Cheese with Mushrooms and Broccoli Rabe

Mac n’ Cheese with Mushrooms and Broccoli Rabe

img00444-20100822-19042 T. Extra virgin olive oil
8 oz. Shitake mushrooms, stems removed, sliced thin
8 oz. Cremini or button mushrooms, stems removed, sliced thin
salt and pepper to taste
8 oz. Broccoli rabe, stems removed, cut into bite sized pieces
1 lb. Orecchiette pasta
1/3 cup butter
1/3 cup flour
3 cups milk
Pinch nutmeg
Pinch cayenne
1/2 lb. Gruyere cheese, grated
1/2 lb. Sharp cheddar cheese, grated

Topping:
1/2 cup Panko bread crumbs
salt and pepper to taste
1 T. dried herbs (thyme, parsley, oregano, etc.)
2 T. butter, melted

Preheat oven to 350. Heat a sauté pan with olive oil. Add mushrooms to sauté pan and season with salt and pepper. Sauté until softened and brown in color. Meanwhile, bring a large pot of salted water to a boil. Blanche broccoli rabe in water until just tender. Remove from water and add to mushroom sauté. Sauté for another 3-4 minutes. Set mixture aside. Bring salted water back up to a boil and cook pasta until al dente. Set aside. In a large stock pot, melt butter on medium heat, then whisk in flour to make a roux. Be sure to cook the mixture a couple minutes to get rid of the raw flour taste. Whisk in milk and stir until it comes to a boil. Once boiling, add nutmeg, cayenne, salt, pepper and cheeses. Stir until the cheese is melted. Add mushrooms, broccoli rabe and orecchiette to cheese sauce – mix well to combine, coating the pasta and vegetables with the sauce. Pour into a deep casserole dish. Prepare the topping: Combine panko, salt, pepper and dried herbs to taste. Melt butter and mix into crumbs with a fork. Sprinkle the topping over the mac n’ cheese. Bake at 350 for 15 minutes until bubbly. After 15 minutes, put the casserole dish on a medium broil to evenly brown the top.

No Boil Mac & Cheese

No Boil Mac & Cheese

1/2 orecchietteC. (1 stick) unsalted butter, divided
1/4 C. all-purpose flour
3 C. whole milk
1 T. kosher salt plus more
1/2 tsp. freshly ground black pepper plus more
1 pound elbow macaroni (or other small pasta like orecchiette)
2 C. shredded cheddar, divided
2 garlic cloves, chopped
1 C. panko (Japanese breadcrumbs)
2 T. chopped flat-leaf parsley

Preheat oven to 400°. Melt 1/4 C. of the butter in a large saucepan over medium-high heat. Add flour and cook, whisking constantly, for 1 minute. Whisk in milk and 3 C. water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 T. salt and 1/2 tsp. pepper. Remove sauce from heat.

Toss pasta and 1 1/2 C. cheese in a 13 x 9 x 2-inch or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. Meanwhile, melt remaining 1/4 C. butter in a large skillet over medium heat (at this point, I sautéed about 1/4 C. chopped pancetta for a few minutes before adding the remaining ingredients). Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Remove foil from dish. Sprinkle with remaining 1/2 C. cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Zesty Vegetable Lasagna

Zesty Vegetable Lasagna

CLX0106Cook098-de2 1/2 cup ricotta cheese

1 cup Pecorino Romano cheese, grated

3 clove garlic, finely chopped

1 tablespoon dried oregano

1 tablespoon dried basil

1 large egg

1 teaspoon (each) salt, pepper, crushed red pepper

2 tablespoon extra-virgin olive oil

1 pound Cremini mushrooms, roughly chopped

1 large onion, peeled and sliced 1/4-inch thick

2 (each) red and yellow bell peppers, seeded and sliced into 1/4-inch-thick strips

12 ounce fresh baby spinach

4 1/2 cup marinara sauce

1 pound no-boil lasagna noodles, such as Barilla

1 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick

 

Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside. Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

 

Three Cheese Tortellini with Dandelion Pesto

Three Cheese Tortellini with Dandelion Pesto

6 oupestonces dandelion greens, rinsed, chopped and spun dry in a salad spinner
¼ cup pine nuts
½ cup grated Parmesan and Romano cheese
1 tablespoon chopped garlic
1 teaspoon kosher salt
1 cup extra virgin olive oil
1 package Buitoni three cheese tortellini

In a food processor, process dandelion greens, pine nuts, grated cheese, chopped garlic and kosher salt until the greens are finely chopped. Slowly drizzle the olive oil into the food processor while running, stopping to scrape down the sides and process again until the mixture reaches the consistency of pesto. Place pesto in bowl and refrigerate until ready to use. Boil tortellini according to package directions and drain pot. Add enough pesto to hot pasta in pot to thoroughly coat pasta and toss. Transfer to serving bowl and serve while hot. Remaining pesto can be refrigerated for up to a week and used in other dishes.

Israeli Couscous with Butternut Squash and Preserved Lemons

Israeli Couscous with Butternut Squash and Preserved Lemons

cc1 1/2-pounds (700 g) butternut squash, peeled and seeded
3 T. olive oil
Salt
1 large onion, peeled and minced
1 3/4 C. (280 g) Israeli couscous, or Italian pepe-style pasta
1 small cinnamon stick
1 preserved lemon
1/2 C. (60 g) golden raisins
1/4 C. (30 g) dried cherries or cranberries, coarsely chopped (optional)
1/4 tsp. ground cinnamon
1 C. (60 g) chopped flat-leaf parsley
2/3 C. pine nuts, toasted (see Note)

Preheat the oven to 475F (245C). Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 T. of olive oil and a seasoning of salt in a large baking dish or pan. Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Don’t overcook.) While the squash is cooking, heat the remaining 2 T. of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent. As the squash and onions are finished, scrape them into a large bowl. Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes. While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash. Drain, but don’t rinse the couscous. Discard the cinnamon stick. Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts. Serving: Serve warm, although it can also be served at room temperature.

Do-Ahead Tip: You can make this ahead, up to one day in advance, and rewarm it before serving. If so, leave the parsley and toasted pine nuts out, and mix them in right before serving.

Penne with Pistachios, Asparagus, and Cream

Penne with Pistachios, Asparagus, and Cream

Pistachio Asparagus Pesto on Penne 5001/3 cup pistachios

1 lb. thin asparagus, cut into thirds

1/4 cup butter

1/4 tsp. pepper

1/3 cup dry white wine

1 cup half and half

1/4 cup heavy cream

1 1/2 Tb. salt

1 lb. dry penne pasta

1/2 cup parmesan cheese

 

Preheat oven to 350°. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop, and set aside. Cook the asparagus in a stock pot in boiling water; uncovered over medium-high heat until tender about 3 minutes. Remove asparagus, saving the water so the pasta can be prepared in the same pot. Sauté garlic in butter in saucepan over medium heat, when garlic starts to brown, remove and discard. Add the asparagus and pepper. Increase heat to high and pour in wine, stirring about 1 minute. Reduce heat to medium. Pour the half and half and cream over the asparagus mixture and simmer about 2 minute. Season with salt; keep warm. Prepare penne pasta, drain, and return to pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts.

 

Fettuccini with Preserved Lemon and Roasted Garlic

Fettuccini with Preserved Lemon and Roasted Garlic

IMG_05992 heads of garlic
2 tsp. plus 1 T. olive oil
1 lb fettucine
2 T. unsalted butter
1 preserved lemon, rinsed under cold water, pulp and rind finely chopped
1 C. grated Parmesan cheese
3 T. fresh parsley, roughly chopped
Fresh ground pepper

Preheat the oven or a toaster oven to 400 degrees. Chop off the very top of each head of garlic, and remove any excess layers of outer paper. Place each head of garlic on tin foil and drizzle each with a tsp. of olive oil. Wrap in foil and roast for an hour, or until the cloves are very soft. Cool, and squeeze out the garlic. Set aside. Get a large pot of salted water going, and boil the fettucine until tender and just done. In a medium saucepan or skillet, combine the butter and remaining T. of olive oil over medium heat. When the butter melts, add the garlic and preserved lemon. Cook for about a minute, stirring often. Drain the fettucini, then toss with the lemon garlic mixture. Top with the parsley, ground pepper, and Parmesan cheese, and toss again to combine.

Mushroom Linguine

Mushroom Linguine

linguine-su-633515-x8 ounces dried linguine

1 cup fat-skimmed chicken broth or vegetable broth

1/3 cup whipping cream

Sautéed mushrooms

2 tablespoons chopped parsley

Salt and pepper

Finely shredded parmesan cheese

 

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.

 

Yield: 4 servings

Calories: 374

Fat: 14g

Fiber: 2.9g

Zucchini Noodles Aglio et Olio

Zucchini Noodles Aglio et Olio

4 zucchini, sliced with a julienne peeler (about 4 cups)

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced (about 2 teaspoons)

1/4 teaspoon crushed red pepper flakes

1/4 cup fresh parsley leaves, minced (about 1 tablespoon)

Salt and black pepper, to taste

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20- 30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.) Once zucchini is ready, heat a large skillet over medium- high heat, about 2 minutes; Add the prepared zucchini noodles. Sauté them in the pan, until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce the heat to low. Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil, and stir gently until they’re coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.

Yield: 2 servings

Serving Size: 1-3/4 cups

White Bean Soupe Au Pistou

White Bean Soupe Au Pistou

bean1 tbsp. olive oil
1 1/2 cups thinly sliced zucchini
2 cans (15.5 oz) great northern beans, drained
3 cups chicken broth
1 (14.5 oz) diced tomatoes with garlic & onions, drained
1 cup 1-inch pieces of vermicelli
2 tbsp. pesto

Place the olive oil in a 4 quart sauce pan and heat over medium-high heat. Add the zucchini and cook, stirring constantly until the slices are soft and begin to brown around the edges, 3 to 4 minutes. Add the beans, chicken broth, and tomatoes and stir. Season with pepper to taste. Bring to a boil, then reduce the heat to low, cover the pan, and let simmer until flavors blend, about 15 minutes. Stir in the vermicelli pieces and 1 tbsp of the pesto. Cover the pan and let simmer until the vermicelli is al dente, 4 to 5 minutes longer. Ladle the soup into serving bowls and garnish each serving with some of the remaining 1 tbsp of pesto.

Baked Ziti from Cook’s Illustrated

Baked Ziti from Cook’s Illustrated

baked ziti1 lb 4% fat cottage cheese

2 large eggs, lightly beaten

3 oz. parmesan cheese, grated

Salt

1 lb ziti pasta

2 T. extra-virgin olive oil

5 medium garlic cloves, minced

1 (28 oz.) can tomato sauce

1 (14 1/2 oz.) can diced tomatoes

1 tsp. dried oregano

1/2 C. plus 2 T. fresh basil, chopped

1 tsp. sugar

Black pepper

3/4 tsp. cornstarch

1 C. heavy cream

8 oz. mozzarella cheese, cut into 1/4 inch pieces

 

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 C. Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 T. salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander. Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 C. basil and sugar, then season with salt and pepper. Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 C. tomato sauce and 3/4 C. mozzarella, then stir to combine. Add pasta and stir to coat. Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 3 T. basil and serve.

Aromatic Mushroom Galette

Aromatic Mushroom Galette

1gallette4 package refrigerated crescent rolls
8oz. sliced Mushrooms
3 cloves Garlic, crushed in garlic press
2 T. EVOO or melted Butter
½ C. grated Parmesan Cheese
¼ C. chopped Parsley
1 tsp. dried Oregano
Salt to taste

Preheat oven to 375. Unwrap crescent rolls and unroll dough into 8 triangles. Place an ungreased baking sheet or pizza stone on a work surface. Arrange triangles of dough to form an 8-pointed star. Pointed tips should face away from center of star. Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock. Place remaining 4 triangles in remaining empty spaces. Edges of dough triangles should overlap each other slightly but there will be a hole in center of star. Using your fingertips, press down on dough to seal edges where they overlap. To fill hole, press base of each triangle toward center until hole is evenly covered with dough. Then, using your hand, press down on dough so that it is flat, with no gaps. Place mushrooms, garlic, olive oil or butter, 1/4 cup parmesan cheese, parsley and oregano in a mixing bowl and stir to combine. Season with salt. Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to create a bundle. There will be gaps between triangles of dough on top of filling. Press down slightly on bundle. Sprinkle remaining 1/4 cup parmesan cheese over top of galette. Bake galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles. Remove galette from oven, run a metal spatula underneath to loosen it, then slice into wedges and serve warm.

Yield: 8 servings
Calories: 162
Fat: 10g
Fiber: .5g

Welsh Rarebit Cheese Dream

Welsh Rarebit Cheese Dream

welsh-rarebit-cheese-dream-recipe-photo-420-FF0505SANDA033 egg yolks

1 C. milk

1 pound extra sharp or sharp Cheddar cheese, grated

2 T. butter, in several pieces

2 tsp. Dijon mustard

4 to 6 whole English muffins, split

2 large ripe tomatoes, at room temperature, thickly sliced

Chopped fresh parsley, for garnish (optional)

 

In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low. Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it’s fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil. After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat. Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it’s not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.

 

 

Savory Goat Cheese Tart with Roasted Heirloom Tomatoes & Jalapeño Honey Drizzle

Savory Goat Cheese Tart with Roasted Heirloom Tomatoes & Jalapeño Honey Drizzle

TART:

1 Pillsbury Refrigerated Pie Crust (or homemade)

1 lb. Goat Cheese

1/2 cup Reduced Fat Sour Cream

1/4 cup Egg Whites

4 – 6 Sliced Heirloom Tomatoes – approx.

1/4 cup Extra Virgin Olive Oil

1 tsp. Oregano

1 tsp. Fresh Rosemary

1/2 tsp. Sea Salt & Coarse Black Peppercorn – approx.

Crisco to grease

 

DRIZZLE:

8 oz. Honey

2 T. Diced Jalapeño (drained, no juices)

2 tsp. White Vinegar

1/2 tsp. Crushed Red Pepper Flakes

tart2

Thaw pie crust as directed before molding to well-greased pie dish.  Pierce crust with a fork on the bottom (4 – 6 indents) and along the sides (another 4-6 indents) to prevent bubbling, then bake crust @400F for 10 minutes until just beginning to brown.  Remove from oven and set aside – Keep oven heated. In food processor combine goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed.  Next, evenly spread mixture into cooled pie crust.  Slice heirloom tomatoes and coat each slice with EVOO.  Layer tomatoes on top of goat cheese in a style of your choosing, then season entire tart with oregano, rosemary, and salt & pepper.  Return to oven @400F for another 35 – 40 minutes until crust has completely browned and the tomatoes have roasted.  While tart bakes, add diced jalapeno, white vinegar, and crushed red pepper flakes to honey and combine vigorously.  Set aside. When tart is ready, allow to cool slightly before drizzling with honey to plate & serve.  Pair with additional honey on the side, if desired. >> Jalapeño Honey mixture might separate slightly after resting – reshake before drizzling!

Roasted Heirloom Tomato Tart

Roasted Heirloom Tomato Tart

1/2 (17.3-oz.) package frozen puff pastry, thawed

3 lb. heirloom tomatoes, cut into 1/2-inch-thick slices

3 heirloom tomatoes, cut into wedges

1/2 C. olive oil, divided

1 T. chopped fresh thyme

1 T. kosher salt

2 tsp. cracked black pepper

1/2 C. soft goat cheese

2 C. mâche or baby greens

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh tarragon

2 T. light balsamic vinaigrette

1/4 C. balsamic vinegar

1/3 C. pitted and chopped brined olives

 

Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry. Bake at 375° for 12 to 15 minutes or until lightly browned; set aside and cool. Brush tomato slices and wedges with 1/4 C. olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350° for 15 minutes or until tomatoes are soft; cool slightly. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 C. olive oil. Sprinkle plates with olives.

 

Garden Phyllo Quiches

Garden Phyllo Quiches

db655050-ef78-47d3-ab38-1f3a4573b6b42 packages (10 oz. each) frozen chopped spinach, thawed and squeezed to drain

2 C. sliced fresh mushrooms (6 oz.)

2 C. milk

1 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. ground nutmeg

4 eggs

8 frozen (thawed) phyllo sheets (18 x 14 inches)

4 tsp. butter or margarine, melted

1/2 C. shredded mozzarella cheese (2 oz.)

 

Heat oven to 350ºF. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat.   Mix milk, mustard, salt, nutmeg and eggs; set aside.   Spray eight 6-oz. custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cups. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cups.   Drain spinach mixture; divide evenly among cups. Pour about 1/3 C. egg mixture into each C.. Fold edges of phyllo toward center.   Arrange custard cups in jelly roll pan, 15 1/2×10 1/2×1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.   Serve these festive quiches on a drizzle of roasted red pepper puree, or accompany with chutney.