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Category: Meat Free

Perogie Casserole

Perogie Casserole

8 oz. lasagna noodles

2 large onions, diced

8 oz. sharp cheddar cheese, grated (2 C. s)

4 C. mashed potatoes, made fresh or leftover

4 T. butter

Salt and pepper to taste

 

Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned.  Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly. Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don’t have enough leftover potatoes, add some fresh or make some from instant potatoes.

 

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Winter Vegetable Curry in a Hurry

Winter Vegetable Curry in a Hurry

 

currt3 T. extra-virgin olive oil (EVOO)

1 1/2 C. basmati rice

1 quart chicken or vegetable broth

1 fresh or dried bay leaf

Grated zest of 1 lemon

2 tsp. ground coriander

2 tsp. ground cumin

1 tsp. ground turmeric

1/2 tsp. ground cardamom (optional)

1 T. butter

1 small head cauliflower, chopped

1 eggplant, peeled and chopped (I leave on half the skin-I like the color and texture it gives the dish)

1 red bell pepper, seeded and chopped

1 onion, thinly sliced

3 cloves garlic, chopped

One 14.5-oz. can fire-roasted diced tomatoes, drained

One 15-oz. can chickpeas, drained

3 T. mild or hot curry paste

3 T. mango chutney

Salt and freshly ground pepper

3 scallions, chopped, for garnish

Cilantro or parsley, chopped (a generous handful)

Slivered almonds or chopped cashews, toasted, for garnish

 

In a large saucepan, heat 1 T. EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 C. chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside. While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 C. chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

 

 

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Chickpea Pancakes

Chickpea Pancakes

1 15 oz. can chickpeas, drained and rinsed well

About 1/3 C. very thick tomato sauce

1 egg

A few T. heavy cream, but you could use bean broth or stock

Cumin to taste (I used quite a bit, a T. probably)

2 cloves garlic, minced

1/4 C. all-purpose flour

Oil to cook the garlic and to fry the patties.  I used olive oil

 

Heat 1 T. oil in a small pan and sauté the garlic for a few minutes.  Add the tomato sauce and cook a few minutes more. Add the sauce mix, the chickpeas, egg, cumin, flour, and cream to a food processor.  Process until the chickpeas are pureed with the other ingredients.  Add salt and pepper if you wish. I didn’t.  Wet your hands and form the puree into rough patties and drop them gently into a non-stick skillet with about an inch of hot oil.  It took me about 2 minutes per side to cook the pancakes.  Drain them ion paper towels and serve with whatever you like–cheese, sour cream, tomato sauce, etc.

 

 

 

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Cheese-Stuffed Manicotti

Cheese-Stuffed Manicotti

8 Manicotti Shells

1/4 C. Sliced Green Onion

1 Clove Garlic, chopped

2 T. Butter

2 T. Flour

1 1/3 C. Milk

1 C. Shredded Swiss Cheese

1/4 C. White Wine

1 Beaten Egg

1 C. Ricotta Cheese

1 C. Shredded Mozzarella

1/2 C. Shredded Mozzarella

1/2 C. Parmesan Cheese

1/3 C. Parsley

1/4 tsp. Shredded Lemon Peel

1/8 tsp. Nutmeg

 

Cook manicotti according to package directions.  For sauce in a saucepan cook onion and garlic in butter until tender.  Stir in flour.  Add milk all at once.  Cook and stir until thick and bubbly.  Add swiss cheese and wine.  Stir until cheese melts.  In bowl stir together egg, ricotta, mozzarella, parmesan, parsley, peel, and nutmeg.  Fill manicotti with ricotta mixture.  Arrange in baking dish.  Pour sauce over filled shells.  Cover and bake in 350 degree oven for 35-40 minutes until hot.

 

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Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

fiddle1 box of pasta

 

3 tablespoons olive oil

 

2 cloves of garlic, crushed

 

1 cup Fiddlehead ferns, tips trimmed

 

1 cup cherry tomatoes, halved

 

1 package button mushrooms, sliced

 

8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside

 

1/4 cup fresh parsley, finely chopped

 

parsley for garnish

 

dressing

 

1/4 cup extra-virgin olive oil

 

1/2 lemon, juiced

 

1/8 cup Tamari Soy Sauce

 

1 large clove garlic, crushed

 

1 tsp dijon mustard

 

Kosher salt and freshly ground black pepper

 

Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.  Prepare the Dandelions, parsley and the cherry tomatoes, set aside In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste.  Place pasta in a large serving bowl.  Add parsley as garnish and serve.

 

 

 

Zucchini Fritters – Meze

Zucchini Fritters – Meze

Although these fritters are at their best when hot, in many Turkish cafés they are served at room temperature accompanied by the yogurt-cucumber sauce called cacik. Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.

1 pound small zucchini, coarsely grated

Salt

1/2 pound feta cheese, or equal parts feta and kasseri or ricotta

6 green onions, minced

1/2 C. chopped fresh dill

1/4 C. chopped fresh mint

1/4 C. chopped fresh flat-leaf (Italian) parsley

3 eggs, lightly beaten

1 C. all-purpose flour

Freshly ground pepper

Peanut oil for frying

Yogurt-Cucumber Sauce

Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well.  In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.   Arrange the fritters on a warmed platter and serve hot.

 

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Thai Vegetable Medley with Coconut Milk and Cilantro

Thai Vegetable Medley with Coconut Milk and Cilantro

3/4 C. uncooked short or long grain brown rice

1 T. canola oil

1 tsp. minced gingerroot

1 medium onion, cut in half and sliced

1 tsp. kosher salt, or to taste

Neck of 1 butternut squash, cut into1-inch cubes (about 11/2 C.)

2 medium turnips, trimmed and cut into 8 wedges each

2 medium carrots, cut into 1-inch pieces

4 medium red or fingerling potatoes, cut into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

2 plum tomatoes, seeded and diced

2 1/2 C. hot vegetable broth, or more as needed

1 tsp. red or yellow Thai curry paste, or more to taste

1 C. low-fat coconut milk

1 1/2 T. fresh lime juice

1/4 C. cilantro leaves

 

Cook the brown rice; keep warm. Meanwhile, heat the canola oil in a large nonstick pan set over medium-high heat. Add the ginger, onions and salt; cook 4 to 5 minutes, or until the onions begin to soften. Reduce the heat to low and, in separate sections of the saucepan, add the butternut squash, turnips, carrots, potatoes and zucchini. Scatter the tomatoes over the other vegetables; simmer gently. In a separate saucepan set over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour just enough of the curried broth over the vegetables to cover them; simmer over medium heat, covered, for 20 to 25 minutes, or until the vegetables are tender but not overcooked. In a separate pan set over medium-high heat, boil the coconut milk until it reduces in volume by half. Pour over the vegetables; simmer gently for 5 minutes. When you are ready to serve, stir in the lime juice. Spoon equal portions of cooked brown rice into warmed bowls and top with the curry. Scatter cilantro leaves on top for garnish.

 

Egg Chili Puff

Egg Chili Puff

10 eggs

1/2 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 pt. cottage cheese

1 lb. shredded Jack cheese

1/2 C. melted butter

2 (4 oz.) cans diced green chilies

 

Preheat oven to 350 degrees.  Beat eggs until light. Sift together flour, baking powder, and salt.  Add to eggs.  Add cottage cheese, Jack cheese and melted butter.  Stir in chilies. Pour into greased Dutch oven.  Bake for 35-45 minutes or until the top is golden brown and center is firm.  Serve hot for breakfast, lunch or dinner.

 

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Quesadillas

Quesadillas

8” Flour Tortillas

3 C. Jack Cheese, grated

2 C. Cheddar Cheese, grated

Sliced Black Olives

Chopped Green Onion

Diced Tomatoes

 

Place tortillas on ungreased baking sheet.  Bake at 400 degrees for 1-2 minutes.  Don’t let them crisp.  Remove from oven and sprinkle half with cheese and toppings as desired.  Cover with remaining tortillas.  Return to oven and bake until cheese is melted, about 3-4 minutes.

 

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

gritd

2 cups water

2 cups reduced-fat milk

1 cup grits

2/3 cup shredded smoked cheddar cheese

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

4 slices heirloom tomatoes

 

Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes.  Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper. Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don’t have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, and then sprinkle a little additional salt and pepper on top. Place ramekins on a baking sheet and broil for 5-10 minutes, or until the tomato is softened and starting to blister.

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

GH0101_Orecchiette-with-Greens_lg1 lb. orecchiette or other short pasta

1/2 C. olive oil

2 garlic cloves, crushed

12 oz. Swiss chard or mustard greens, stemmed

12 oz. baby spinach leaves

1 (15-oz.) can garbanzo beans, rinsed and drained

2 C. small cherry or grape tomatoes

8 oz. ricotta salata cheese, crumbled

2 tsp. lemon zest

Kosher salt and freshly ground black pepper

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 C. of the pasta water. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed. Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

 

 

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Jamaican Red Bean Stew

Jamaican Red Bean Stew

1 T. extra-virgin olive oil

2 cloves garlic, minced

2 C. sliced baby carrots

3 scallions, chopped

1 sweet potato, peeled and diced

1 (15-ounce) can diced tomatoes, drained

2 tsp. curry powder

1/2 tsp. dried thyme

1/4 tsp. red pepper flakes

1/4 tsp. ground allspice

Salt and freshly ground black pepper

2 (16-ounce) cans red kidney beans, drained and rinsed

1 (14-ounce) can unsweetened light coconut milk

1 C. vegetable broth

 

Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients. To the cooker, add the carrots, scallions, sweet potato and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice and salt and pepper to taste. Add the beans, coconut milk and broth. Cover and cook on low for 6 to 8 hours. Serve over rice or couscous.  Top with diced tomato and red onion if desired.

jamaican-red-bean-stew

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Soy Sloppy Joe’s

Soy Sloppy Joe’s

1 1/2 T. canola oil

1/2 medium green pepper

12-16 oz. package of textured vegetable protein  (TVP)

1 medium onion, chopped

1/2 medium red pepper

16 oz. pizza sauce

1 T. cumin

1 T. chili powder

Hamburger buns (preferably whole grain)

 

In a skillet, cook the peppers and onion in the oil until soft (5-6 minutes). Add the vegetable protein and increase the heat to brown off. Cook for 3-4 minutes, stirring often. May need to use a spatula to break up the granules as one would do with ground beef. Add the pizza sauce, cumin and chili powder, stirring occasionally until hot and flavors blended, about 3 minutes. Serve the sloppy joe’s mixture on the hamburger bun or in a tortilla as a wrap.

 

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Spicy Black Bean Corn Casserole

Spicy Black Bean Corn Casserole

SpicyBlackBeanCorn2 small cans diced green chiles

1 C. salsa

1/2 C. chopped scallions

1/2 C. chopped cilantro

2 cans black beans, rinsed and drained

2 cans corn with red and green bell peppers, drained

2 10-ounce cans enchilada sauce

2 C. shredded Mexican cheese blend or cheddar cheese

1 16-ounce box cornbread mix

2 eggs

Sour cream for garnish

Chopped fresh cilantro for garnish

 

To prepare for freezer:  In a gallon zip-lock bag, combine 1 can green chiles, salsa, scallions, cilantro, beans, corn, and enchilada sauce.  Squeeze out excess air and seal. Place sealed bag into another bag for safety. Place cheese in a separate bag and add to larger bag. Label, date, and store in freezer until ready to serve. When ready to serve: thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 4 hours. Combine remaining can of chiles, eggs, and cornbread mix and mix well. Drop by spoonfuls into top of hot slow cooker, cover, and cook for 1 hour or until cornbread is done. Sprinkle cheese over the top, cover, and cook until cheese is melted. Garnish with sour cream and fresh sliced cilantro.

 

Yield: 8 servings

Calories: 540

Fat: 21g

Fiber: 8g

 

 

Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Chile Relleno Casserole

Chile Relleno Casserole

8 whole Roasted, Peeled, And Seeded Green Chiles

1-1/2 cup Monterey Jack Cheese, Grated

5 whole Large Eggs

2 cups Whole Milk

Salt And Black Pepper To Taste

1/2 teaspoon Paprika

1/4 teaspoon Cayenne Pepper

Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set. Cut into squares and serve with warm corn tortillas.

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Roasted Corn Poblano Chowder

Roasted Corn Poblano Chowder

2 T. butter

2 cloves garlic, minced

1 stalk celery, chopped

1 onion, chopped

1/4 C. plus 1 T. flour

6 C. veggie stock

2 C. milk

1 1/2lbs new potatoes, unpeeled & diced

3 poblano chilies, roasted & chopped

1 16oz package frozen corn

1 red pepper, roasted & chopped

a couple good pinches of cayenne pepper

 soup

In a large pot, melt the butter and add onion, celery & garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly whish in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes or until potatoes are cooked through. Add cayenne pepper to taste. Top with goodies like: a squeeze of fresh lime juice, sour cream, chopped cilantro, avocado, or grated sharp cheddar cheese.

 

 

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Zucchini Puff

Zucchini Puff

zucchini2 C. Grated zucchini, drained

1/2 C. finely chopped parsley

1/2 C. freshly grated Parmesan

1 clove minced garlic
1/4 C. olive oil
3 eggs, beaten
salt, pepper

3/4 C. packaged biscuit mix

Mix together zucchini, parsley, cheese, garlic, and olive oil. Stir in eggs and season w/salt & pepper. Blend in biscuit mix until smooth. Spread in greased 8-1/2″ round or 9″ square dish. Bake 350 deg. 35-40 min. Cut in wedges or squares.

 

Veggie Sandwich with Roasted Garlic-Shallot Spread

Veggie Sandwich with Roasted Garlic-Shallot Spread

2 heads (each 3 in. wide) garlic

4 shallots (each 3 in. wide)

1 baguette (8 oz.)

1 firm-ripe avocado (6 oz.)

Salt and pepper

1 C. thinly sliced cucumber

1/2 lb. Roma tomatoes, rinsed and thinly sliced

1 C. lightly packed fresh basil leaves

 

Set garlic heads and shallots in an 8- or 9-inch pan. Bake in a 375° oven until garlic and shallots are very soft when pressed, 35 to 40 minutes. Let cool. Split baguette in half lengthwise. Cut root end off garlic and squeeze out soft pulp; discard skin. Cut root end off shallots, peel, and discard skin; chop soft interior. Mix garlic and shallots and spread onto cut sides of baguette. Peel, pit, and thinly slice the avocado. Lay slices over bottom baguette half and sprinkle lightly with salt and pepper. Arrange cucumber, tomatoes, and basil leaves on avocado. Cover with top half of baguette. With a serrated knife, carefully cut sandwich into 3 or 4 portions.

 

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Belgian Leek Tart with Aged Goat Cheese

Belgian Leek Tart with Aged Goat Cheese

tartCrust:

4 T. (or more) ice water

3/4 tsp. apple cider vinegar

1 1/2 C. unbleached all purpose flour

3/4 tsp. salt

1/2 C. (1 stick) plus 1 T. chilled unsalted butter

 

Filling:

1/2 C. whole milk

1/2 C. heavy whipping cream

1 large egg

1 large egg yolk

1/4 tsp. salt

1/2 C. crumbled aged goat cheese (such as Bûcheron), rind trimmed

1 1/2 C. Leek Confit

 

Combine 4 T. ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by tsp.fuls.  Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.  Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 C. cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

 

 

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Coconut Vegetable Curry

Coconut Vegetable Curry

 

1 can light coconut milk

1 C. prepared vegetable broth

3 T. granulated sugar

3 T. soy sauce

2 T. lime juice

1 tsp. red curry paste

1 can (19 oz.) chickpeas, rinsed and drained

1 can (14 oz.) cut baby corn, drained

1 C. each chopped onion, sliced carrot, sliced celery

1/2 C. pot barley

1 C. chopped fresh asparagus

1 C. chopped red pepper

 

Whisk first six ingredients in medium bowl until smooth. Put next six ingredients in 31/2- to 4-quart slow cooker. Pour coconut milk mixture over top. Stir. Cook, covered, on low for eight to nine hours or on high for four to 41/2 hours. Add asparagus and red pepper. Cook, covered, on high for 20 to 30 minutes or until asparagus and red pepper are tender-crisp.

 

 

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Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

Flour for the work surface

1 sheet puff-pastry dough, thawed according to package directions

4 plum tomatoes, sliced 1/4 inch thick

1 clove garlic, finely chopped

6 sprigs fresh thyme, leaves only

2 tsp. olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 3-oz. package goat cheese

 

Heat oven to 375° F. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet. In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar (if using), salt, and pepper. Using a slotted spoon, transfer the tomato mixture to the pastry, overlapping the tomatoes slightly if necessary, leaving a 1/2-inch border. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.

 

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Avocado Egg Rolls

Avocado Egg Rolls

1 pkg (6″) egg roll wrappers

3 avocados, peeled and sliced into long chunks

1 small red onion, sliced thinly

1/4 C. cilantro, chopped

light oil, such as vegetable oil, for frying

soy sauce

 

Pour enough oil in a heavy pan to cover the bottom. Heat on medium high. While the oil is getting hot, chop avocado, onion, mango and cilantro. Run your knife through the cilantro thoroughly until it is almost a paste.   To assemble to egg rolls, place a single wrapper on your work surface at an angle so it looks like a diamond rather than a square. Spread a pinch of the cilantro across the center of the wrapper. Top with a slice of avocado, mango and red onion. Fold the corner closest to you over the filling. Fold the sides of the wrapper in and roll the whole thing away from you – much like you are wrapping a burrito. Seal the edge with a little bit of warm water. Repeat with the remaining wrappers.   To fry the egg rolls, place 3-5 in the hot oil, seam side down. Fry 2-3 minutes on each side and drain on paper.

 

 

 

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Cream Cheese and Mushroom Enchiladas

Cream Cheese and Mushroom Enchiladas

1/2 cup chopped onion

1 clove garlic, minced

1 tbsp. cooking oil

28 oz. can tomatoes

1 tbsp. honey

1 tbsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

16 oz. fresh mushrooms, sliced

2 tbsp. margarine

8 oz. pkg. cream cheese, cut up

1 cup sour cream

3/4 cup sliced green onions

8 – 7 inch flour tortillas

2 cups shredded pepper cheese

dash ground red pepper

 

Cook onion and garlic in oil until tender. Stir in tomatoes (cut up), honey, 1 tsp. chili powder, cumin, coriander, and red pepper. Bring to a boil, reduce heat, and simmer uncovered about 30 minutes or until thick, stirring occasionally. In a saucepan cook mushrooms and remaining chili powder (2 tsp.) in margarine on medium high 4 to 5 minutes until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Add 1/4 cup sour cream and the chopped green onion. Spoon 1/3 cup mushroom mixture in center of each tortilla. Sprinkle with pepper cheese and rollup. Place seamside down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas. Cover and bake in a 350 degree oven for 30 minutes or until heated through. Top with shredded pepper cheese and return to oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired.

 

 

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Chickpea Burgers and Tahini Sauce

Chickpea Burgers and Tahini Sauce

For the chickpea burgers:

1 19-ounce can chickpeas, rinsed

4 scallions, trimmed and sliced

1 egg

2 T. all-purpose flour

1 T. chopped fresh oregano

1/2 tsp. ground cumin

1/4 tsp. salt

2 T. extra-virgin olive oil

2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired

For the tahini sauce:

1/2 C. low-fat plain yogurt

2 T. tahini (see Ingredient note)

1 T. lemon juice

1/3 C. chopped flat-leaf parsley

1/4 tsp. salt

 

To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 tsp. salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.  Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.  To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 tsp. salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.  To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

 

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Falafel

Falafel

4 C. chickpeas, cooked (2 C dried chickpeas: soak 1 1/2 hrs, boil until soft; drain)

3 cloves garlic, crushed

2 eggs

1/2 C. EACH finely minced scallions and celery

1/2 tsp. ground cumin

3 T. sesame tahini

1/2 tsp. tumeric

3 T. flour, or fine bread crumbs

1/4 tsp. cayenne

Dash black pepper

1 1/2 tsp. salt

 

Mash the chickpeas well, combine with other ingredients. Chill well. With floured hands make the batter into one inch diameter balls. Dust each one lightly with flour. Heat a 2 inch pool of oil in a heavy skillet to 365 degrees. Deep fry the falafel until golden and serve immediately. Serve with tahini-lemon sauce, diced cucumbers, tomatoes and peppers in pocket bread.

 

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Layered Mac ‘n Cheese Italiano

Layered Mac ‘n Cheese Italiano

1 tsp. garlic powder

1 3/4 C. fat-free ricotta cheese or part-skim ricotta cheese

1 T. dried parsley flakes

1/4 tsp. ground black pepper

2 T. grated parmesan cheese

1/2 (4 oz) package light cream cheese, cubed

3 C. elbow macaroni, uncooked

3/4 C. shredded part-skim mozzarella cheese

3 C. spaghetti sauce

3/4 C. vegetable broth

 

In small saucepan over med-heat/flame, broth, parmesan cheese & seasonings; heat until cream cheese melts & mixture is smooth, whisk together ricotta cheese, light cream cheese, stirring frequently. Heat oven to 375°F. Meanwhile, cook pasta according to package directions; drain. Heat spaghetti sauce. Toss hot pasta & ricotta sauce; spread into 13x9x2 inch baking dish. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 mins or until cheese melts.

 

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Cheesy Baked Supper Omelet

Cheesy Baked Supper Omelet

omelet

1 tablespoon butter or margarine

1/2 cup chopped red or green bell pepper (1 small)

1/4 cup chopped onion (1/2 medium)

12 eggs

1 container (8 oz) sour cream

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups shredded Cheddar-Monterey Jack cheese blend (6 oz)

 

Heat oven to 325°F. Spray 12×8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender. In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish. Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Italian Zucchini Frittata

Italian Zucchini Frittata

Italian Zucchini Frittata4 C. Grated Zucchini

2 T. Chopped Onion

1/2 tsp. Chopped Garlic

4 Eggs

2 T. Skim Milk

1/2 tsp. each Oregano and Basil

1/4 tsp. each Salt and Pepper

2 T. Parmesan Cheese

 

Spray a 10″ oven safe skillet with a non-stick coating.  Sauté first three ingredients until zucchini is tender, pouring off any liquid.  Meanwhile, mix eggs, milk and seasonings (except cheese). Add to the zucchini and cook until eggs begin to set.  Top with parmesan cheese.  Broil until top is golden.

 

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Mediterranean Vegetable Sandwich with Basil and Feta Pesto

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

1 C. fresh basil leaves, packed

1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4 whole wheat hoagie buns, split

 

Puree the basil through the olive oil in a food processor or blender.   Pulse in the olives, and set aside.  Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray.  Season with salt and pepper, then grill until softened and slightly charred.  Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.

SBD Light Spinach Frittata with Salsa

SBD Light Spinach Frittata with Salsa

1 tsp. extra virgin olive oil

1 small onion, sliced

2 cloves garlic, minced

1 package (10 oz.) frozen spinach, thawed and well drained

2 large eggs

3 egg whites

1/3 C. evaporated skim milk

1/2 C. shredded low-fat mozzarella cheese

 

Heat the oil in a skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 – 7 minutes, until the egg mixture is almost set on top. Sprinkle with the cheese. Serve with salsa.

 

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Spinach Phyllo Triangles

Spinach Phyllo Triangles

Spinach Phyllo Triangles10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

 

Brie Basil Tomato Pasta

Brie Basil Tomato Pasta

Dice about 8 Roma tomatoes into a bowl. Add a couple pinches of sugar and stir.  Add a few tsp. of balsamic vinegar (more if you like that taste). Drizzle olive oil over the mixture.  Add fresh basil (I usually use a handful or two). Stir and let marinate while you cook the pasta (it can also be made ahead of time and allowed to marinate longer). Cook angel hair pasta.  Place cubes of brie into bowls or serving bowl.  Pour hot pasta over the brie and toss.  Put tomato mixture over the pasta/brie.

 

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Fat Smash Hearty Black Bean Soup

Fat Smash Hearty Black Bean Soup

1 lb. black beans (soaked in water overnight or for at least 6 hours)

2 medium onions, chopped

2 small carrots, chopped

1 celery stalk, chopped

4 tsp. extra virgin olive oil

4 cloves garlic, minced

1/2 tsp. dried oregano

1/2 tsp. cumin

1 tsp. soy sauce

1 T. fresh lemon juice

 

Drain the beans. Put them in a large pot and add water to cover. Simmer beans until they are soft, about 1 1/2 hours. Sauté’ onion, celery, and carrots in olive oil. Add garlic, oregano, cumin, and soy sauce. Cook, while stirring, for 5 minutes. Add the vegetables to the beans. Cook for another 30 minutes. Add more water if necessary. Just before serving, add the lemon juice.

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

 

12 (6 inch) flour tortillas

1 ½ c. grated Monterey Jack Cheese (about 6 ounces)

8 ounces goat cheese, crumbled

2 large red jalapeno chiles, finely diced (I used green jalapenos)

¼ c. fresh basil leaves, chiffonade

Salt & Pepper

2 T. canola oil

¼ c. grated Cotija cheese

2 t. Ancho chile powder

Smoked Red Pepper Sauce (recipe follows)

Charred Corn Relish (recipe follows)

 

Smoked Red Pepper Sauce (Make first)

 

Makes about 2 ½ cups

4 red bell peppers, roasted, peeled, seeded, and chopped

½ small red onion coarsely chopped

4 cloves of roasted garlic

¼ c. red wine vinegar

1 T. honey

1 T. Dijon mustard

1 T. chipotle chile in Adobo sauce, puree

Salt & Pepper

½ c. canola oil

 

Roast the red peppers and the garlic in a 375 oven until peppers are charred and garlic is tender. Set garlic aside. Put peppers in a bowl and cover with a lid or plastic wrap and let sit for about 15 minutes. Peel, halve and seed. (Peppers and chiles can be roasted ahead and stored for about 5 days in the refrigerator.) Combine all ingredients except oil in a blender or processor and blend until smooth. With motor running slowly add oil and blend until emulsified. Strain into a bowl. (Can be made one day ahead and refrigerated)

Charred Corn Relish (Make Second)

 

4 ears of corn, grilled and kernels removed from the cobs

½ small red onion, thinly sliced

2 T. balsamic vinegar

1 T. honey

2 T. chopped fresh basil

Salt & Pepper

 

Combine all ingredients, S&P to taste. Let sit at room temp for at least 15 minutes or up to one hour before serving.

 

To Assemble:  Preheat oven to 425. Place 8 tortillas on a flat surface and divide in order, the Monterey Jack, goat cheese, jalapenos and basil among the tortillas. Season with salt and pepper. Stack the tortillas to make 4 2-layer tortillas and top each with the one remaining tortilla. ** Brush the tops with oil and sprinkle with the cotija cheese and the chile powder.  Transfer to a baking sheet and bake for 8-10 minutes or until the tortillas are lightly browned and the cheese has melted. Cut into quarters and top with the Charred Corn Relish and a drizzle of Smoked Red Pepper Sauce.  ** You don’t have to do triple layers…I like it better with just two tortillas instead of three.

Fat Smash Greek Vegetable Stew with Garbanzo Beans

Fat Smash Greek Vegetable Stew with Garbanzo Beans

1 tsp. Olive Oil

2 C. diced Onion

1 1/2 C. diced Green Bell Pepper

2 C. sliced Mushrooms

2 C. sliced Artichoke Hearts

1 tsp. Cumin

1 pinch Cinnamon

2 tsp. Minced Garlic

1 1/2 qt. Vegetable Stock

3 C. Roma Tomatoes, chopped

Salt and Pepper to taste

2 C. cooked (or rinsed canned) Garbanzo Beans

1 tsp. Lemon Juice

1/3 C. Kalamata Olives, pitted and sliced

1 tsp. minced fresh Oregano

2 tsp. minced Mint

2 tsp. minced Dill

1/2 C. crumbled Feta Cheese

 

In a sauté pan, heat olive oil over high heat and add onion, pepper, mushrooms, artichokes, cumin and cinnamon. Cook until golden brown, approximately five minutes, stirring occasionally. Add garlic and stir. Cook for 30 seconds just until the aromas are released. Add stock and simmer for 15 minutes. Add tomatoes and garbanzo beans and simmer an additional five minutes. Remove from heat. Add lemon juice, olives and herbs and serve in bowls garnished with crumbled feta.

Artichoke Gnocchi with Thyme

Artichoke Gnocchi with Thyme

3 1/2 C. all-purpose flour

4 artichoke hearts, minced

2 eggs, beaten

9 oz bread without crusts, cubed

1 C. dry white wine

3/4 C. Freshly grated parmesan cheese plus additional cheese, for serving

salt

3 T. butter

1 sprig thyme

 

Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth. Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 in lengths. Cook the gnocchi in plenty of boiling salted water; drain. In a skillet heat the butter with the thyme sprig. Sauté the gnocchi quickly. Sprinkle with a little Parmesan and serve.

Alton Brown’s Baked Macaroni and Cheese

Alton Brown’s Baked Macaroni and Cheese

 

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

 

Preheat oven to 350 degrees F.  In a large pot of boiling, salted water cook the pasta to al dente.  While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.  Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.  Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.  Remember to save leftovers for fried Macaroni and Cheese.

Alton Brown’s Next Day Mac and Cheese “Toast”

Alton Brown’s Next Day Mac and Cheese “Toast”

 

Leftover baked macaroni and cheese, refrigerated for at least overnight

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cayenne

1 egg beaten with 2 ounces water

1 cup panko bread crumbs

Oil for deep frying, preheated to 375 degrees

 

Cut refrigerated macaroni and cheese into slices or bite size pieces.  Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

2 T. peanut oil

1 large yellow onion, cut into 1/4 inch thin slices

1 red pepper, cut into 1/4 inch thin slices

2 tsp. minced ginger

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. Chinese five spice

2 acorn squashes, seeded, peeled and cut into 3/4 inch chunks

2 firm bosc pears, peeled, seeds removed and sliced into thin slices (roughly one inch long)

4 C. vegetable broth

15 oz can adzuki beans, drained and rinsed (about a C. and a half)

1 T. fresh lime juice

4 oz fresh shiitakes, sliced in half (about a C. and a half)

2 tsp. peanut oil

1/2 tsp. sesame oil

1 T. soy sauce

 

Preheat a large dutch oven over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown. Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, set the heat to medium-low to simmer for about 20 minutes, or until the squash is tender. Puree half the soup by transferring half the soup to a food processor or blender and then back into the rest of the soup. Add the adzuki beans and lime. Cover and simmer on low, just until the beans are heated through. While the soup is heating, prepare the mushrooms. Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute). Ladle soup into bowls and top with sautéed mushrooms.