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Category: Meat Free

Cheese and Mushroom Stacked Quesadillas

Cheese and Mushroom Stacked Quesadillas

7quesadilla-8 flour tortillas
4 cups Queso asadero or Chihuahua,shredded
1 cup salsas or guacamole of your choice

Hongos guisados:
2 T. canola oil
1 white onion, chopped
4 jalapeño chiles, chopped
2 garlic clove, chopped
1 lb. fresh mushrooms, rinsed and sliced
1 ½ T. fresh epazote leaves, chopped
Salt to taste

For hongos guisados: Heat the oil in a sauté pan; add the onion and chiles and sauté for 4 minutes. Add the garlic and sauté for 1 additional minute; mix in the mushrooms and reduce the heat to the minimum. Cover the mixture with a lid and let the mushrooms sweat for 10 minutes or until cooked through. Add the epazote and season with salt. Place 4 tortillas on a flat surface, using half of the cheese make a thin layer on top of each tortilla. Cover with a layer of the hongos guisados and top with another even layer of the remaining cheese. Cover each quesadilla with the remaining tortillas. Heat a comal or a griddle over medium-low heat; place the sincronizadas on top, pressing down with a spatula as they cook. The tortillas should have some brown spots, and be crispy, while the filling should be warm and the cheese melted. Serve warm with the salsa of your choice.

Three Cheese Enchiladas

Three Cheese Enchiladas

2 C. Freshly Made Salsa

4 oz. Jack Cheese, grated

5 oz. Mozzarella Cheese, grated

2 oz. Queso Fresco, crumbled

4 large Flour Tortillas

¾ C. crème fraîche or Mexican Crema

Oil

Cilantro

Preheat oven to 350. Mix cheeses together in a small bowl. Place a frying pan over medium high heat and dry fry each tortilla for 6 seconds on each side Place a tortilla on a flat surface and spread a T. of salsa on it, not quite to the edges. Sprinkle a T. of the cheese over the salsa and spread with a T. of crème fraîche. Roll up each tortilla and place in a lightly oiled ovenproof baking dish with seam side down. Repeat with remaining tortillas. Spread remaining crème fraîche over the filled tortillas, cover with remaining salsa, and sprinkle with remaining cheese. Bake in upper third of oven for 20-25 minutes. Serve immediately, garnished with cilantro if desired.

Baked Flautas

Baked Flautas

flautas6 ounces Monterey Jack cheese, grated

2 tomatoes, chopped

One 15-ounce can black beans, drained and rinsed

1/2 teaspoon coarse salt

Juice of 1/2 lime

1 tablespoon safflower or other vegetable oil

 

Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese. Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl. Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.

 

Avocado, Cream Cheese, and Salsa Pockets

Avocado, Cream Cheese, and Salsa Pockets

48127731c722fa4b6579ffdedf58112d1 large sheet puffed pastry, thawed

1 ripe avocado, halved and mashed

1/3 cup cream cheese

1/3 cup salsa

Salt and pepper, sprinkled to taste

1 egg, beaten

Heat oven to 400F and spray two baking sheets with cooking spray (line with foil first for even easier cleanup). Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box). On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking. In a small bowl beat an egg with a fork and apply an egg wash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

Full Moon’s Macaroni and Cheese

Full Moon’s Macaroni and Cheese

full-moons-macaroni-and-cheese-recipe-photo-420-FF1003RESTA056 slices French baguette

1 stick unsalted butter

5 1/2 C. milk

1/2 C. flour

2 tsp. salt

1/4 tsp. pepper

1/4 tsp. nutmeg

1/4 tsp. cayenne

4 1/2 C. grated sharp Cheddar cheese (18 oz.)

2 C. grated Gruyere (8 oz.)

1 1/4 C. grated Pecorino Romano (5 oz.)

1 lb. elbow or shell pasta

 

Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 T. of melted butter and set aside. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.

 

Easy Spinach Lasagna

Easy Spinach Lasagna

best-vegetarian-lasagna-recipe3¼ cups ricotta cheese

1½ cups freshly grated parmesan cheese

20 oz. thawed chopped spinach, drained

4 ½ cups chunky vegetable pasta sauce (your choice)

1 box uncooked lasagna noodles

2 ½ cups grated Gouda or Swiss cheese (slices may be used)

â…› tsp. salt

â…› tsp. pepper

 

Prepare a 13 x 9 x 2 lasagna pan by spraying lightly with olive oil. Set the pan aside until ready to use. Gently blend the ricotta and parmesan cheeses together, adding salt and pepper. Now spread 1 cup of pasta sauce in the lasagna pan. Place 3 lasagna noodles on top of the sauce. Spread 1¼ cups of ricotta mixture on top of noodles in a light layer. Add about ⅓ of the spinach mixture on top of the ricotta mixture in spoonfuls. Repeat the layers ending with 3 lasagna noodles and the remaining sauce. Preheat the oven to 350 degrees Fahrenheit. Using aluminum foil cover the lasagna and bake for about 30 minutes. Remove the foil and sprinkle the grated Gouda or Swiss cheese on top. (If using slices, lay slices on top of lasagna to cover). Bake uncovered for an additional 15 minutes. Cheese should be golden brown.

 

 

Hortopita – Greek Greens Pie with Feta Cheese

Hortopita – Greek Greens Pie with Feta Cheese

SAMSUNG CSC

7 cups chopped fresh spinach
3 cups chopped chard
1 cup sliced leeks
¾ cup chopped spring onion
¼ cup myronia (wild chervil)
¼ cup kafkalithres (Mediterranean hartwort)
2-3 tablespoons dill
2-3 tablespoons mint
3-4 ounces crumbled feta
1 egg
salt/pepper
½ cup olive oil
6 sheets of phyllo dough
1-2 teaspoons sesame seeds

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius). Wash and chop all the vegetables. Dry well. Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl. In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well. Take a round 8-9 inch pan and brush with olive oil. Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half). Empty the greens mixture in the pan, spreading evenly. Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil and sprinkle with sesame seeds. Score the top phyllo layers in 6-8 pieces, do not cut all the way through. Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust. Remove and let it cool. It can be enjoyed warm or at room temperature.

Tiropita

Tiropita

1 lb. Feta cheese, coarsely shredded
7 oz. Ricotta
â…“ C. whole milk
27 sheets phyllo dough (~9″x10″)
Olive oil

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Preheat oven to 350° F. Grease a 9″ x 13″ baking dish. Mix and mash feta, ricotta, and milk together in a small bowl. Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses. On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil. Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll. Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls. Bake for ~30 minutes or until golden. Cool for just a bit until you’re able to handle. Enjoy warm.

One Pot Vegan Pasta

One Pot Vegan Pasta

VEGAN-ONE-POT-ORECCHIETTE-PASTA-MINIMALISTBAKER_COM-VEGAN12 ounces dry pasta
1/2 small eggplant, cubed
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced and divided
1.5 cups vegan marinara sauce
2 cup water
2 tsp sea salt + more for eggplant
1 tsp ground black pepper
2 T. olive oil
Optional: Fresh parsley or basil for finishing

Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms. Heat a large saucepan over medium-high heat. Add 2-3 T. olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it. To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste). Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan. Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately.

For the pasta, I used 3/4 of a 16-ounce bag of orecchiette, but would recommend a spaghetti or penne as it’s not as likely to clump together.

One Pot Wonder Tomato-Basil Pasta

One Pot Wonder Tomato-Basil Pasta

tomatobasil12 ounces linguine pasta

1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)

1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)

4 cloves garlic, very thinly sliced

1/4 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

4 1/2 cups vegetable broth (use regular broth and NOT low sodium)

2 tablespoons extra virgin olive oil

1 bunch (about 10 to 12 leaves) basil, diced

Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Creamy Mushroom and Garlic Pasta

Creamy Mushroom and Garlic Pasta

mushroom1 lb. pasta (I used spaghetti), although you could also use the sauce on top of four chicken breasts
3 T. extra virgin olive oil
12 ounces mushrooms (about 18 white button or baby Portobello mushrooms), sliced
2 cloves garlic, minced
4 large green onions, chopped
Salt and pepper to taste
2 Tbsp. flour
1 and ½ cups milk (I used skim)
â…” Cup parmesan cheese, shredded, plus extra for garnish
¼ cup fresh parsley, chopped, plus extra for garnish

Cook pasta in very salty water according to recipe or package directions. In a large saucepan, heat olive oil over medium heat. Add mushrooms, garlic, green onions, salt and pepper to oil and saute until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another tablespoon. Add flour to saucepan and stir to incorporate all ingredients. Cook for one minute. Add ½ cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients. Bring to a simmer and cook until milk has thickened, about 5 minutes. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley. Garnish with extra parsley and shredded parmesan cheese and serve immediately.

Pasta with Roast Cauliflower, Lemon and Parsley.

Pasta with Roast Cauliflower, Lemon and Parsley.

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1 large cauliflower, broken into florets, cut the florets in half if they’re big.

2-4 cloves of garlic, skins on

2 medium onions, quartered

Olive oil

A sprinkling of red pepper flakes

2 lemons

Chopped parsley

1 cup of toasted pine nuts

1/2 cup of black Kalamata olives

2 tablespoons of unsalted butter

Salt and pepper

1 box of your favorite pasta – I used orecchietti

 

Heat the oven to 425F. Place the cauliflower, onions and garlic cloves on a baking sheet.  Pour over a tablespoon of olive oil, sprinkle with salt and pepper, the red pepper flakes and a handful of chopped parsley.  Mix so that everything is lightly coated in the olive oil. Place in the oven and roast for approximately 40-50 minutes.  Stir around from time to time so that the veggies brown evenly. Meanwhile toast the pine nuts and set aside. In a large serving bowl place a large handful of chopped parsley, a good grinding of salt and pepper, a healthy glug of olive oil, 2 tablespoons of butter and the juice and zest of two lemons. Chop the olives and add them to the serving bowl. Cook the pasta.  Drain and pour into the serving bowl. Add the cooked cauliflower, onions and pine nuts and toss together. Check the seasonings and add more salt and pepper, lemon juice and parsley if required. Serve warm.

Wild Mushroom Ragout with a Spinach Potato Cake

Wild Mushroom Ragout with a Spinach Potato Cake

ragout2 T. olive oil

2 C. assorted sliced wild mushrooms

2 T. minced shallots

1/2 C. chopped tomatoes, seeded and peeled

1/4 C. chopped green onions

1 T. minced garlic

2/3 C. mushroom broth

2 T. butter

Salt and pepper

Spinach Potato Cake:

1/2 C. chopped and blanched spinach

1 C. mashed potatoes

1/2 tsp. minced garlic

Salt and pepper

1/2 C. seasoned flour

1 egg, beaten

1/2 C. seasoned bread crumbs

1/2 C. olive oil for frying

Essence

Garnish: 2 T. chopped parsley, 2 T. grated Parmigiano-Reggiano cheese and 2 long chives

 

For the ragout: In a sauté pan, heat the olive oil. Add the mushrooms and shallots and sauté for 2 minutes. Add the tomatoes, green onions and garlic and continue sautéing for 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the sautéed mixture and reduce by half. Finish with the butter and re-season. For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. Portion the mixture into 2 oz. cakes. Dredge the cakes in the seasoned flour. Dip into the beaten egg, letting any excess drip off. Coat each cake completely with the seasoned bread crumbs. In a sauté pan, heat the olive oil. When the pan is smoking hot, add the cakes. Sauté until golden brown, about 2-3 minutes. Flip the cakes over and continue sautéing until golden brown. Remove from pan and drain on a paper-lined plate. Season with Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives.

 

 

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Easy Cheesy Stuffed Shells

Easy Cheesy Stuffed Shells

shells1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese OR mix 1/2 with cottage cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley (I use fresh)
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce OR make your own

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan. Pour over stuffed shells. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Baked Gnocchi with Sage and Cheese Sauce

Baked Gnocchi with Sage and Cheese Sauce

gnocchi

2 pounds Yukon gold potatoes, cut into large pieces

1 1/2 cups all purpose flour

2 teaspoons salt

–

4 tablespoons unsalted butter

4 tablespoons flour

2 cups chicken stock (recipe) or vegetable stock (recipe), warmed

1 cup Fontina cheese, grated

1 cup Parmesan cheese, grated

6 fresh sage leaves, finely chopped

Small pinch fresh nutmeg

Preheat oven to 350 degrees F. Fill a large saucepan with water. Add the potatoes and 1 teaspoon of salt and bring to a boil. Boil the potatoes until they are very soft. Drain and set run through a food mill, or ricer for nice smooth potato. Put the potatoes in the fridge until they are cool, this will help keep them fluffy. Prepare 2 sheet pans by dusting them with flour, set aside. On a clean work surface mix together the potato and the flour and knead for about 4-5 minutes until the dough is soft and smooth. Only add enough flour so the dough comes together and is not tacky. Cut the dough into 4 equal parts. Roll one 1 quarter of the dough into a 3/4 inch log. Cut the log into 3/4 inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges onto the floured sheet pan in a single layer. Repeat with the rest of the dough. Let the rolled gnocchi dry out for about 1 hour before cooking. Bring a large saucepan of water to a boil. Once the water is boiling, turn the heat to a gently boil, so you don’t break up the gnocchi. Add the gnocchi and boil for about 3 minutes, or until they rise to the top.

For the cheese sauce (while the gnocchi is cooking)

In a medium saucepan over medium heat, melt butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and continue to whisk until it thickens, about 3 minutes. Add the fontina and parmesan cheese and stir with a spoon until melted. Stir in the chopped sage. Stir in the cooked gnocchi and transfer to a casserole or baking dish. Bake for 15-20 minutes or until the top is golden brown and bubbly.

 

Corn Cakes with Tomato Avocado Relish

Corn Cakes with Tomato Avocado Relish

corn cakes3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying
For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced
Ranch dressing, for serving (optional)

Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.
To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter. Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Onion & Gouda Tart with Sun-Dried Tomatoes

Onion & Gouda Tart with Sun-Dried Tomatoes

Pastry for Tart Shell

1 Egg White, lightly Beaten

2 T. Butter

1 1/2 lb. Yellow Onion, thinly sliced

1 T. minced Tarragon

1 tsp. minced Thyme

4 Sun-Dried Tomatoes, softened in boiling water, drained and minced

4 large Eggs, beaten

1 Egg Yolk, beaten

1 1/2 C. Milk

1 C. Heavy Cream

1/2 tsp. Pepper

1/4 tsp. Nutmeg

6oz. aged Gouda, shredded (about 1 1/2 C.)

2 T. Dry Bread Crumbs

2 T. Parmesan Cheese

 

Prepare tart shell by fitting to pan and baking.  When cool, lightly brush shell with beaten egg white to seal bottom and prevent it from getting soggy.  Preheat oven to 400.  In nonstick skillet, melt butter over low heat.  Add onions and herbs and cook until tender, about 10 minutes.  Stir in tomatoes and cook 2 minutes more.  Scoop into strainer and drain until ready to use.  In mixing bowl combine eggs, yolk, milk, cream, pepper and nutmeg.  Stir in gouda.  Spread onions over bottom of tart shell.  Pour in egg mixture.  Sprinkle with bread crumbs and grated parmesan.  Bake for 30 to 40 minutes, until top is lightly browned and filling is set.  Let cool on a rack for a few minutes before serving.  Serve hot.

 

 

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Poblano Chilies Stuffed with Yam and Black Beans with Cilantro Lime Cream

Poblano Chilies Stuffed with Yam and Black Beans with Cilantro Lime Cream

2 large poblano chilies

1 tsp. olive oil

2/3 C. chopped onion

1 C. yam, peeled, diced (1/2-inch thick)

2 garlic cloves, chopped

1 C. drained, canned black beans

1 canned chipotle chili in adobo, minced

1 T. minced fresh oregano (or 1 tsp. dried)

Cilantro-lime cream (see recipe below)

Cilantro sprigs

Cilantro-Lime Cream

1 14-ounce package soft (silken) tofu, drained

1/2 C. firmly packed cilantro leaves

1 green onion, cut into 2-inch pieces

1 large jalapeño, stemmed and seeded

1 garlic clove

2 tsp. ground cumin

1/3 C. fresh lime juice

2 T. extra virgin olive oil

 

Char chili peppers over gas flame or grill under broiler, turning frequently, until blackened on all sides. Transfer to a plastic bag and seal to enclose steam. Heat olive oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until tender and golden brown, about 10 minutes. Add yam and garlic and sauté until yam is just tender, about 8 minutes. Stir in beans, chipotle, and oregano. Season with salt and allow to cool. Peel chilies. Using small sharp knife, carefully cut around stem of each pepper. Remove stem and seeds leaving chili intact. Fill with bean mixture, dividing evenly. Return stems to chilies. (Can be prepared up to 1 day ahead, cover and refrigerate.) For the cilantro-lime cream: Combine first 6 ingredients in food processor or blender. Blend until smooth. Mix in lime juice and olive oil. Season generously with salt. (Can be prepared 3 days ahead. Thin with 2 T. water if necessary.) Makes about 2 C.. Preheat oven to 350°F. Bake chilies until heated through, about 15 minutes. Spoon 1/4 C. cilantro-lime cream onto center of each plate. Place chili atop cream. Garnish with cilantro sprigs and serve.

 

Linguine with Butter, Pecorino, Arugula, and Black Pepper

Linguine with Butter, Pecorino, Arugula, and Black Pepper

1 lb. linguine
1/4 C. unsalted butter, at room temperature
1 1/4 C. finely grated Pecorino Romano Cheese
1 1/2 tsp. freshly ground black pepper
1 C. coarsely chopped arugula
Salt, to taste

Linguine-with-Arugula-1

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 1/2 cups of the pasta water.   Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved pasta water evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta with salt. Divide the pasta among 6 plates and serve.

Couscous Risotto with Butternut Squash and Preserved Lemon

Couscous Risotto with Butternut Squash and Preserved Lemon

israeli-couscous-with-butternut-squash-and-preserved-lemon1 1/2 lb. butternut squash, peeled and cut into 1/2 inch dice

4 T. melted, unsalted butter

1 1/2 C. white onion, finely diced

2 T. garlic, finely chopped

2 tsp. whole cumin seed

2 C. Israeli couscous

1/2 C. dry white wine

4 C. rich vegetable or chicken stock, heated to simmering

1/2 C. golden raisins

1/2 C. toasted pine nuts

1/2 C. parsley, chopped

2 T. fresh mint, chopped

1 C. Pecorino cheese, freshly grated

1/3 C. preserved lemons, rinsed, diced and preserved, pulp discarded

Freshly grated nutmeg

Salt and freshly ground pepper

 

Deep-fried sweet potato, thinly sliced (optional)

Mint sprigs

 

Toss the squash in a large shallow roasting pan with 2 T. of the butter and season lightly with salt, pepper and a grating or two of nutmeg. Spread in one layer and roast in a preheated 475°F oven for 18-20 minutes or until squash is just tender and lightly browned. Set aside.  In a large deep saucepan sauté the onions, garlic and cumin over moderate heat in the remaining butter until softened but not brown. Add the couscous and sauté for a minute or two more to lightly toast. Add the wine, cinnamon stick and a C. or so of the broth and stir occasionally until most of the liquid is absorbed. Add another C. or so of stock and stir until liquid is again absorbed. Continue adding broth in this manner until couscous is just tender but still al dente. Stir in the raisins, pine nuts, parsley, mint, cheese and preserved lemon. Serve immediately garnished with fried sweet potato and mint.

 

Red Pepper Sauce

 

1 1/4 C. fresh red bell pepper juice (3­4 large red bell peppers)

3-4 T. softened, unsweetened butter

Cayenne pepper, salt and freshly ground pepper to taste

 

Warm the juice in a small saucepan and season to taste with the cayenne, salt and pepper. With a hand held blender process the butter into the juice until its fully incorporated and foamy. Place the Couscous above in the center of warm shallow bowls and ring with the sauce. Serve immediately.

 

 

Yield:

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Baked Polenta with Mushrooms

Baked Polenta with Mushrooms

polenta4 1/2 cups water

1 1/2 teaspoons salt

1 1/2 cups coarse or medium cornmeal

3 tablespoons olive oil

3/4 teaspoon dried sage

7 tablespoons grated Parmesan

2 tablespoons butter

1 1/2 pounds mushrooms, sliced thin

1/4 teaspoon fresh-ground black pepper

6 ounces fontina, grated (about 1 1/2 cups)

 

Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.    Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.    Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.

Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy

Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy

poblano_21 large tomato or 4 plum tomatoes (about 3/4 pound)

6 medium fresh poblano peppers

1 medium yellow onion, peeled and quartered

2 large cloves garlic, unpeeled

1 T. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

3 C. cooked cheddar cheese grits

Freshly ground black pepper to taste

1/2 C. coarsely grated extra-sharp cheddar cheese

 

Core the tomato with a sharp paring knife. Arrange the tomato, pepper, onion, and garlic in a 9-x-13-inch roasting pan, with the peppers gathered at one end. Brush all the vegetables with the olive oil and sprinkle them with salt. Slide the pan under the broiler about 3 inches from the flame or heating element, with the peppers nearest you; you’ll be turning them frequently as they roast. Turn the peppers every 3 minutes until their skins are blistered and blackened all over, about 9 minutes total. The onion, garlic, and tomato will be nicely charred as well. Transfer the peppers to a large bowl, transfer the tomato, onion, and garlic to a medium bowl, and let them cool. Set aside the roasting pan. Preheat the oven to 400 degrees F. When the peppers are cool enough to handle, gently massage their skins to remove them and discard. Cut a 3-inch slit down the side of each pepper and gently spoon out the seeds and any whitish, fibrous veins. Fill each pepper with 1/2 C. cheese grits and place in the roasting pan. When the tomato, onion, and garlic have cooled, remove the skins from the tomato and garlic, and discard. Process the tomato, onion, and garlic to a chunky puree in a blender or food processor, about 30 seconds. Season to taste with salt and pepper. Pour the sauce over the peppers. Bake the peppers on the middle rack until the tomato sauce bubbles gently, about 15 minutes. Scatter the cheese on top and place the pan under the broiler about 2 inches from the flame or heating element until the cheese has browned. Serve immediately.

 

 

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Southern Style Macaroni & Cheese

Southern Style Macaroni & Cheese

129-elbow-room_southern-style-mac-and-cheese4001 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1⁄2″ cubes (about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
2 T. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire

Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9″ x 13″ baking dish. Stir in the cubed cheddar cheese and set aside. Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving

One Pot Wonder Thai Peanut Pasta

One Pot Wonder Thai Peanut Pasta

Thai-Pasta-121412 ounces linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime

Chopped peanuts
Mung bean sprouts
Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.  Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.  Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

One Pot Pasta with Parmesan and Pine Nuts

One Pot Pasta with Parmesan and Pine Nuts

c6d6aea98ecc9fd5c5e1573378a5c5d012 ounces spaghetti, linguini or fettuccine
2 large shallots, very thinly sliced, about a cup
6 garlic cloves, minced
3 cups grape tomatoes, halved, I used half red grape and sunburst tomatoes
12 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
1 cup freshly grated Pecorino Romano or Parmesan cheese
1/2 cup toasted pine nuts

Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy. Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Stir in half of the cheese and the pine nuts. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with the rest of the cheese.

Chickpea Soup with Tomatoes and Warming Spices

Chickpea Soup with Tomatoes and Warming Spices

chickpea soup2-3 tablespoons olive oil
1 onion, peeled and finely chopped
4 cloves garlic, finely chopped
3 carrots, peeled and diced
2 sticks celery, washed and diced
1 large fresh rosemary sprig
1 tablespoon of fresh sage
1 tablespoon fresh parsley
Sea salt and freshly ground black pepper
A good sized pinch of red pepper flakes
2 teaspoons cumin
1/2 teaspoon smoked paprika
2, 14 oz cans chickpeas, drained and rinsed
1, 14 oz can crushed tomatoes
Water
1 tablespoon parmesan cheese

In a large pan or Dutch oven heat the olive oil and add the finely chopped onion. Sprinkle with some sea salt and sauté on low for about 10-15 minutes until just caramelizing. Add the garlic, carrots, rosemary, parsley, sage and celery and continue to cook for another 5 minutes making sure the vegetables don’t burn. Add the spices and chickpeas and stir well. Add the tomatoes and enough water to cover the vegetables and chickpeas and stir in a tablespoon of Parmesan cheese. Bring to a boil, turn down to a simmer and cover. Cook for approximately 40-50 minutes checking occasionally to make sure the soup is not too thick, add a little more water if needed and continue cooking until the vegetables are cooked through and the chickpeas are cooked but not mushy. Remove from heat and serve with a little extra fresh parsley and parmesan cheese.

Leek, Mushroom and Goat Cheese Tart

Leek, Mushroom and Goat Cheese Tart

1 small bulb fennel

2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully

16 medium cremini or white mushrooms (about 1 pound)

1 tablespoon plus 1 teaspoon olive oil

Salt and pepper

1 4-ounce package puff pastry (like Dufour), defrosted according to package directions

3 eggs

8 ounces goat cheese

 delicious

Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms. Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove from heat. Unfold puff pastry onto lightly floured surface or Silpat; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside. Meanwhile, combine remaining eggs with 6 ounces of goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts for a few minutes, until cheese softens and starts to brown. Garnish with fennel fronds.

Pepper Jack Soup

Pepper Jack Soup

2 T. butter

1 small red bell pepper, diced

1/2 to 1 small yellow bell pepper, diced

1 small green bell pepper, diced

1 medium onion, diced

2 tsp. minced garlic

1/4 C. flour

1 can low-fat, low-sodium chicken broth

2 C. half and half

2 C. shredded Pepper Jack cheese

1/8 tsp 1/4 tsp. white pepper, to your taste

Dash of Cayenne pepper, optional

Salsa & sour cream for garnish

 

In a heavy soup kettle over medium heat, melt butter. Add red, yellow, and green peppers, onions, and garlic, and sauté until vegetables are tender. Add flour and stir for about 2 minutes. While whisking, pour in the chicken broth and then the half and half. Simmer until slightly thickened, stirring constantly to avoid scorching.  Gradually add cheese, 1/2 C. at a time, stirring after each addition until the cheese melts and the soup is smooth. Season to taste with pepper.

 

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Roasted Acorn Squash Soup with Horseradish and Apples

Roasted Acorn Squash Soup with Horseradish and Apples

roasted_acorn_squash_soup_hd3 acorn squash, (about 3 lb. total)

3 1/2 C. Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat

1 1/2 C. apple cider

1 T. freshly grated horseradish

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 Granny Smith apples, (about 1 pound)

Juice of 1 lemon

1/4 C. coarsely chopped fresh flat-leaf parsley, leaves

Olive-oil cooking spray

 

Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 tsp. horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 C. hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 tsp. horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley.

 

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Gypsy Soup

Gypsy Soup

Olive oil for sautéing

1 large onion, chopped

2 cloves garlic, passed through a press

3 smallish sweet potatoes, peeled and chopped

3 stalks celery, chopped

2 medium fresh tomatoes, chopped

1 green bell pepper, chopped, membrane and seeds removed

1 1/2 C. cooked chickpeas

4 C. water

 

2 tsp. paprika

1 tsp. turmeric

1 tsp. dried basil

1 tsp. salt

Pinch of cinnamon

Pinch of cayenne

2 bay leaves

1 T. tamari

 

In a dutch oven, warm the oil and sauté the onions, garlic, celery and sweet potatoes for 5 minutes.  Add the seasonings, except for the tamari, and the water.  Cover and simmer for 15 minutes.  Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you’d like.  Stir in the tamari and adjust the seasonings.

 

 

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Creamy Potato Miso Soup

Creamy Potato Miso Soup

1 tsp. Grapeseed or Olive Oil

2 Cloves Garlic, minced

3 C. Chicken Broth or Chicken-Flavored Vegetarian Broth

¾ lb. Potatoes, diced into ½ inch cubes

¼ tsp. Onion Powder

1 T. Cashew Butter (optional, but a nice addition for flavor and texture)

1 T. Light Miso

1 Tsp. Dried or Fresh Chives

Fresh Ground Black Pepper

 

Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes. Add in the broth, potatoes, and onion powder, and bring the soup to a boil.  Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender. Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!). Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature. Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips  (not unlike wonton strips) that were leftover from a dinner out. Miso is sold in the refrigerated section of many grocers and Asian markets.  I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while.  It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor.  You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.

 

 

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Lacy Zucchini Herb Fritters with Jack Cheese

Lacy Zucchini Herb Fritters with Jack Cheese

1 C. Flour

3/4 C. plus 2 tsp. cold Chicken Stock

2 Eggs

1 tsp. Salt

1/2 tsp. Pepper

6 small Zucchini, ends trimmed and shredded

1/2 C. minced Parsley

1/4 C. minced Mint

1/4 C. minced Chives

1/2 C. grated Jack Cheese

1/4 C. Parmesan Cheese

Corn Oil for Deep Frying

 

Combine flour, stock, eggs, salt and pepper in a small bowl and whisk until smooth. In large bowl combine zucchini, herbs and cheeses. Add batter and mix well. In deep saucepan or deep fryer, heat at least 2 inches of corn oil to 350F. Spoon batter by generous tablespoonfuls into the oil in a sweeping motion to create a thinnish, lacelike, fritter and fry until golden brown, about 1-2 minutes. Remove with slotted spoon and drain on paper towels. Serve right away.

 

 

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Zucchini Squares

Zucchini Squares

3 C. of zucchini, diced

1 C. of Bisquick

1 1/2 C. of Parmesan cheese, grated

1/2 tsp. of  Oregano, dried

1/2 C. of vegetable oil

4 Eggs, beaten

1 C. of pepperoni, iced

1/2 tsp. of  Salt

1/2 C. of onion, chopped

2 T. of Parsley, dried

1 Clove garlic, crushed or pressed

1/2 C. of Green pepper, chopped/optional

 

Preheat oven to 350ºF.  Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9″ x 13″ pan. Bake for 30 – 35 minutes at 350ºF Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

 

 

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Spinach and Cheese Manicotti

Spinach and Cheese Manicotti

1 (10 oz) pkg frozen chopped spinach
olive oil flavored cooking spray
2 tsp. olive oil
2/3 C. finely chopped onion
2 cloves garlic, minced
1 (15 oz) carton light ricotta cheese
1/2 C. parmesan cheese, divided
2 egg whites
1/4 tsp dried crushed red pepper
1/8 tsp. ground nutmeg (omit if desired)
8 manicotti shells*
2 C. fat free spaghetti sauce

 

Cook spinach according to package directions. Drain well, and press gently between paper towels to remove excess moisture. Set spinach aside. Coat a medium saucepan with cooking spray; add oil. Place over medium high heat until hot. Add onion and garlic; sauté 8 minutes. transfer onion mixture to a bowl. Add spinach, ricotta cheese, 1/4 C. parmesan cheese, egg whites, crushed red pepper, and nutmeg; stir well. Cook manicotti shells according to package directions, omitting salt and oil; drain well. Stuff spinach mixture evenly into cooked shells. Spread 1/2 C. spaghetti sauce over bottom of a 9×13 inch pan. Place filled shells over sauce. Pour remaining spaghetti sauce over shells. Cover and bake at 375* for 30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 C. parmesan cheese.*Fill uncooked manicotti shells and add a little water to the sauce. They will be easier to fill, and the final texture will be al dente.

 

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Zucchini Bake

Zucchini Bake

1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
1 (8 oz) carton egg substitute
2 T. margarine, melted
1/2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup parmesan cheese
3 cups diced, unpeeled zucchini
1 small onion, finely chopped
1 cup reduced fat buttermilk baking mix

In medium bowl, combine pureed zucchini, egg substitute, margarine, parsley, salt, pepper, and 6 tablespoons of the parmesan cheese; blend well. Stir in 3 cups diced zucchini and the onion. Add baking mix; mix well. Pour into a 9×13 inch baking dish which has been sprayed with nonstick spray. Sprinkle with remaining cheese. Spray with nonstick spray to lightly coat top. Bake at 350* for 35 to 45 minutes, til golden brown and toothpick inserted in center comes out clean.

Spinach and Cheese Strata

Spinach and Cheese Strata

spinachcheese3 tbsp. unsalted butter
1½ cups onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 cups)
2 oz. finely grated Parmesan (about 2/3 cup)
9 large eggs
2¾ cup milk

 

Melt the butter in a medium skillet over medium heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

Tube-Shaped Pasta with Wild Mushrooms

Tube-Shaped Pasta with Wild Mushrooms

4 T. olive oil

1 clove garlic, minced

1/2 medium onion, finely chopped

1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces

2 T. fino sherry

1 T. parsley, chopped

1/2 pound tube-shaped pasta (such as rigatoncini or penne)

1 1/2 ounces Parmigiano-reggiano, freshly grated

Salt and pepper

tube

Bring a large pot of water to a boil. Toss in about 3 T. of salt.  Meanwhile, pour 1 T. of the oil into a large skillet over medium heat. Add the garlic and onions. Cook for 5 minutes, stirring occasionally, or until the onions are translucent. Remove the vegetables from the skillet and set aside. Pour another T. of olive oil to the now empty skillet, turn the heat to high, and then add the mushrooms. Season with salt. Cook for 10 to 12 minutes.  Pour the sherry in to deglaze the skillet. Scrap the bottom with a wooden spoon, dislodging any browned bits. Cook for 2 minutes. Toss in the parsley, reduce the heat to medium-low.  While the mushrooms are cooking, start the pasta. Cook according to package instructions, subtracting about a minute off the finished time. When ready, scoop out about a quarter C. of the pasta water and set aside. Drain the pasta and then immediately toss with the mushroom sauce. Add the water if it needs to be more substantial. Sprinkle with Parmesan.

 

 

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Lasagna-Spinach Spirals

Lasagna-Spinach Spirals

rolls12 pieces lasagna, uncooked

1/2 T. Olive oil

1 small onion, finely chopped

2 10 oz. packages frozen chopped spinach, drained well

15 oz. lowfat ricotta cheese

1/2 C. freshly grated parmesan cheese

1 egg, lightly beaten

1/2 tsp. thyme

1 dash ground nutmeg

30 oz. meatless spaghetti sauce

4 oz. lowfat mozzarella cheese, shredded, (optional)

 

Drain spinach well, squeezing out excess juice.  Prepare lasagna according to package directions.  Rinse and drain.  Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat.  Add onion and sauté until tender.  Mix in spinach.  Set aside and cool slightly.  In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheese, egg and spices.  Spread spinach mixture equally on lasagna and roll up each piece jelly-roll style.  Place half of the spaghetti sauce in a 13-by-9-by-2-inch baking dish.  Place pasta spinach spirals, seam side down, in dish.  Top with remaining spaghetti sauce and mozzarella cheese, if desired.  Bake, uncovered, in a 350 degree oven until heated, about 25 minutes.

 

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Lemon Pepper Pasta and Asparagus

Lemon Pepper Pasta and Asparagus

2 C. uncooked farfalle (bow-tie) pasta (4 oz.)

1/4 C. olive or vegetable oil

1 medium red bell pepper, chopped (1 C.)

1 lb. asparagus, cut into 1-inch pieces

1 tsp. grated lemon peel

1/2 tsp. salt

1/2 tsp. freshly ground pepper

3 T. lemon juice

lemonpeper1 can (15 to 16 oz.) navy beans, rinsed and drained

Freshly ground pepper, if desired

 

Cook and drain pasta as directed on package.   Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender.   Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

 

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Royal Carrot Soup

Royal Carrot Soup

soup3 C. chicken broth

2 C. Florida grapefruit juice

6 to 8 carrots, pared, cut in chunks

1 onion, cut in chunks

3/4 tsp. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 C. sour cream, or yogurt

diced fresh herbs, if desired

In large saucepan, combine broth, grapefruit juice, carrots, onion, cumin, cinnamon and salt.  Bring to a boil.  Reduce heat.  Simmer 25 minutes or until carrots are tender.  Puree vegetables and cooking liquid in a blender or food processor.  Return to saucepan; heat.  Serve with sour cream or yogurt. Sprinkle with herbs, if desired.