Yeah for meatless Monday! Actually, we do sometimes (often) eat meat on Monday's too, but I just happened to make the meatless pasta dish this last Monday and we really enjoyed it. It was something very different, but very tasty. It was pretty simple to make too with most of the ingredients probably on hand already.
Cannellini 'n' Onion Linguine From Healthy Cooking
2 medium onions halved and thinly sliced
1 T butter
1 T olive oil
1/4 cup white wine or vegetable broth
1 tsp brown sugar
10 oz uncooked linguine (I used spaghetti)
1 can (19 oz) cannellini or white kidney beans, rinsed and drained
1 cup vegetable broth (or chicken)
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp pepper
6 T shredded Parmesan cheese
In a large nonstick skillet over medium-low heat, cook onions in butter and oil until tender. Add wine or broth and brown sugar; cook 5 minutes longer. Meanwhile, cook linguine according to package directions. Add the beans, broth, garlic, basil and pepper to the onions; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain linguine; toss with onion mixture. Sprinkle each serving with Parmesan cheese.
Showing posts with label Meatless. Show all posts
Showing posts with label Meatless. Show all posts
Thursday, November 4, 2010
Friday, July 23, 2010
Roasted Vegetable Pasta Primavera
This was so tasty! What a yummy dish to use up whatever fresh veggies you might have on hand from your garden, the farmers market or the grocery store. Try different veggies than the ones in the ingredients. I didn't put in any carrots or tomatoes, but added some green beans which roasted up really nicely too. This is a wonderful summer meal!
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Saturday, March 20, 2010
Mexican Corn and Black Bean Lasagna
This is actually a creation that I made up myself. I have lots of corn in the freezer that needs to be used up and this was one way I put it to good use. I kept the meat out, but we had the added protein of the black beans which complement the corn mixture well. This is fairly easy to put together and resulted in many leftovers for us. It almost tastes better the next day. Enjoy!
Mexican Corn and Black Bean Lasagna From Jackie's Kitchen
6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese
Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.
Mexican Corn and Black Bean Lasagna From Jackie's Kitchen
6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese
Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.
Thursday, October 29, 2009
Butternut Squash and Vanilla Risotto
I'm probably one of the only people who likes to watch the Food Network while I am working out at the gym. We don't have this station at home, but I really like to watch any show about food. Surprise, huh?
Anyway, the other day while I was at the gym, Giada was on and making this risotto. It sounded so good and not too complicated. I grew some butternut squash in the garden this year so I have a few and am always looking for different ways to prepare them. This just sounded like it would be so yummy. It's Italian comfort food and it is good! The only think I had to buy was the vanilla bean which is not cheap, but I only used half and it was worth it.
Butternut Squash and Vanilla Risotto From the Food Network and Giada De Laurentiis
4 cups vegetable broth (I used chicken broth)
1 large vanilla bean
3 cups peeled, cubed butternut squash, about 12 ounces
2 T butter, plus 1 T
3/4 cup chopped onion
1 1/2 cups Arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 tsp salt
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer, reduce heat. Add the squash to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon, remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 T butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more broth, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining T butter and salt. Transfer to serving dish, sprinkle with fresh chopped chives if desired. Serve immediately.
Anyway, the other day while I was at the gym, Giada was on and making this risotto. It sounded so good and not too complicated. I grew some butternut squash in the garden this year so I have a few and am always looking for different ways to prepare them. This just sounded like it would be so yummy. It's Italian comfort food and it is good! The only think I had to buy was the vanilla bean which is not cheap, but I only used half and it was worth it.
Butternut Squash and Vanilla Risotto From the Food Network and Giada De Laurentiis
4 cups vegetable broth (I used chicken broth)
1 large vanilla bean
3 cups peeled, cubed butternut squash, about 12 ounces
2 T butter, plus 1 T
3/4 cup chopped onion
1 1/2 cups Arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 tsp salt
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer, reduce heat. Add the squash to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon, remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 T butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more broth, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining T butter and salt. Transfer to serving dish, sprinkle with fresh chopped chives if desired. Serve immediately.
Friday, September 25, 2009
Mom's Frittata
Ryan and I enjoy eating meat, but once or twice a week I do like to try and make a meatless dinner. It's usually cheaper and often healthier too. This week, I found a recipe for a frittata in Woman's day. I had garden veggies to use up and this was a delicous alternative to the usual dinners. I had to cook mine a little longer than suggested, but I wanted to make sure that the egg was fully cooked (I hate runny eggs).
Mom's Frittata From Women's Day
2 cups sliced zucchini
1 cup diced potatoes (preboiled or baked)
1 cup chopped onion
8 large eggs
1 cup shredded mozzarella
1/3 cup frozen peas
1/4 cup grated Parmesan
1/4 tsp each salt and pepper
Marinara sauce, heated and chopped basil, optional
Turn on broiler. Heat a T oil in a 11 to 12" nonstick skillet. Add vegetables; saute 5 minutes or until almost tender. Whisk egg mixture in a medium bowl. Pour into skillet, shaking pan a bit to distribute evenly. Cover and cook (without stirring) about 4 minutes over medium-low heat, until set on bottom and sides (it will still be runny in center). Wrap skillet handle with foil. Broil 2 minutes or until center is firm. Serve out of skillet or loosen edges and invert onto platter.
Mom's Frittata From Women's Day
2 cups sliced zucchini
1 cup diced potatoes (preboiled or baked)
1 cup chopped onion
8 large eggs
1 cup shredded mozzarella
1/3 cup frozen peas
1/4 cup grated Parmesan
1/4 tsp each salt and pepper
Marinara sauce, heated and chopped basil, optional
Turn on broiler. Heat a T oil in a 11 to 12" nonstick skillet. Add vegetables; saute 5 minutes or until almost tender. Whisk egg mixture in a medium bowl. Pour into skillet, shaking pan a bit to distribute evenly. Cover and cook (without stirring) about 4 minutes over medium-low heat, until set on bottom and sides (it will still be runny in center). Wrap skillet handle with foil. Broil 2 minutes or until center is firm. Serve out of skillet or loosen edges and invert onto platter.
Wednesday, June 10, 2009
Veggie Burrito Bake
This was another excellent dish that I made when my sister was here visiting. It utilizes fresh spinach of the season which I purchased at our local farmers market. I encourage everyone to check out the farmers markets in their area for tasty locally grown fruits and veggies!
Veggie Burrito Bake From Simply in Season
1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice
3/4 tsp turmeric
1 1/2 cup chicken or vegetable broth
16 cups fresh spinach (I didn't have this much-use what you got)
1 1/2 tsp garlic, minced
salt and pepper to taste
2 cups black beans, cooked
1 T chili powder
1 cup cheese
Saute the 1 clove garlic onion, rice and turmeric in 1 T oil until onion is tender. Stir often. Add the broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown. Remove from heat and let stand 5 minutes, fluff with fork. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together. Mix the beans and chili powder in a bowl. Layer ingredients as follows in a 2 quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach. Sprinkle cheese on top. Cover and bake at 375 degrees until sizzling for 45 minutes. Serve by spooning into warm tortillas. Garnish with salsa, avocados, guacamole, sour cream, cilantro or lime wedges.
Veggie Burrito Bake From Simply in Season
1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice
3/4 tsp turmeric
1 1/2 cup chicken or vegetable broth
16 cups fresh spinach (I didn't have this much-use what you got)
1 1/2 tsp garlic, minced
salt and pepper to taste
2 cups black beans, cooked
1 T chili powder
1 cup cheese
Saute the 1 clove garlic onion, rice and turmeric in 1 T oil until onion is tender. Stir often. Add the broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown. Remove from heat and let stand 5 minutes, fluff with fork. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together. Mix the beans and chili powder in a bowl. Layer ingredients as follows in a 2 quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach. Sprinkle cheese on top. Cover and bake at 375 degrees until sizzling for 45 minutes. Serve by spooning into warm tortillas. Garnish with salsa, avocados, guacamole, sour cream, cilantro or lime wedges.
Monday, February 23, 2009
Baked Tilapia
I got home a little later than usual tonight and didn't have anything planned for dinner. If that's the case, it's usually pretty simple to take some frozen tilapia out of the freezer, thaw and bake with some butter and various seasonings for a quick and tasty meal. I was able to find a recipe for tonight's tilapia that I haven't tried before, but we really liked tonight. This is also from Taste of Home. Serve this fish with the Seasoned Couscous. This is a super fast meal if you're short on time and don't know what to make.
Baked Tilapia
4 tilapia filets
3 T butter, melted
3 T lemon juice
1 1/2 tsp garlic powder
1/8 tsp salt
2 T capers
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia filets in bottom of greased 9x13" baking dish. Mix the other ingredients together and spoon over fish. Bake at 425 for 10-15 minutes. Enjoy!
Baked Tilapia
4 tilapia filets
3 T butter, melted
3 T lemon juice
1 1/2 tsp garlic powder
1/8 tsp salt
2 T capers
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia filets in bottom of greased 9x13" baking dish. Mix the other ingredients together and spoon over fish. Bake at 425 for 10-15 minutes. Enjoy!
Saturday, February 21, 2009
Hearty Lentil Soup
I had never had lentils before making this soup. You can buy a bag of them by the bagged, dry beans at the store or in the bulk food aisle as well. They are tiny little beans, I guess, and are packed full of fiber (the recipe says there are 10 grams of fiber per serving from the lentils!).
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
Layered Enchilada Bake
This is another tasty, meatless dish that's good for you. Ryan and I really liked this. It was not too difficult to put together and it filled us up quickly. There are still some leftovers too! Just make sure you figure in the time to cook the brown rice into assembling time (35-45 minutes to cook rice).
Layered Enchilada Bake From Cooking for Life
1 1/2 cups brown rice
8 oz hot pepper cheese, shredded (I used cheddar and added a couple T minced jalepenos)
1 cup low-fat cottage cheese
1/2 cup fat-free sour cream
1/2 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
6 (10") whole wheat tortillas
2 cups rinsed and drained canned black beans
1 tsp minced fresh cilantro
1 1/2 cups shredded part skim mozzarella cheese
1 1/3 cup salsa
Cook the brown rice according to package directions. Combine the brown rice, hot pepper cheese, cottage cheese, sour cream, onion, chili powder and cumin in a bowl and mix well.
Line the bottom of a 9x13" baking dish sprayed with nonstick cooking spray with 2 of the tortillas and spread with 3 cups of the brown rice mixture. Repeat the layering process 2 more times and top with the beans, spreading to the edges. Sprinkle with the tomato, cilantro and mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes or until brown and bubbly. Garnish with salsa.
Layered Enchilada Bake From Cooking for Life
1 1/2 cups brown rice
8 oz hot pepper cheese, shredded (I used cheddar and added a couple T minced jalepenos)
1 cup low-fat cottage cheese
1/2 cup fat-free sour cream
1/2 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
6 (10") whole wheat tortillas
2 cups rinsed and drained canned black beans
1 tsp minced fresh cilantro
1 1/2 cups shredded part skim mozzarella cheese
1 1/3 cup salsa
Cook the brown rice according to package directions. Combine the brown rice, hot pepper cheese, cottage cheese, sour cream, onion, chili powder and cumin in a bowl and mix well.
Line the bottom of a 9x13" baking dish sprayed with nonstick cooking spray with 2 of the tortillas and spread with 3 cups of the brown rice mixture. Repeat the layering process 2 more times and top with the beans, spreading to the edges. Sprinkle with the tomato, cilantro and mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes or until brown and bubbly. Garnish with salsa.
Wednesday, February 4, 2009
Black Bean Veggie Enchiladas
These were a really tasty alternative to beef or chicken tacos like we would usually have. We are working on going meatless for a meal or two every week to eat a little healthier, but it's also generally cheaper as well. These were so simple to make and tasted great!
Black Bean Veggie Enchiladas From Taste of Home Healthy Cooking
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
2 tsp olive oil
15 oz. black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 oz) chopped green chilis
2 T taco seasoning
1 tsp dried cilantro flakes
6 whole wheat tortillas, warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced fat Mexican cheese blend
In a large skillet, saute the onion, pepper, mushrooms and garlic in oil until crisp-tender. Add the beans, corn, chilies, taco seasoning and cilantro; saute 2-3 minutes longer.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9" baking dish coated with cooking spray. Pour sauce over the top: sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
Black Bean Veggie Enchiladas From Taste of Home Healthy Cooking
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
2 tsp olive oil
15 oz. black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 oz) chopped green chilis
2 T taco seasoning
1 tsp dried cilantro flakes
6 whole wheat tortillas, warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced fat Mexican cheese blend
In a large skillet, saute the onion, pepper, mushrooms and garlic in oil until crisp-tender. Add the beans, corn, chilies, taco seasoning and cilantro; saute 2-3 minutes longer.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9" baking dish coated with cooking spray. Pour sauce over the top: sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
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