I adapted this recipe from ourbestbites.com. I made it tonight and I thought it was yummy and easy!
8 oz. Penne pasta
1 28-oz. can diced tomatoes
3 c. fresh spinach
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste
Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; top with more feta if you want.
Wednesday, March 31, 2010
Thursday, March 18, 2010
Broccoli, Cheese, and Rice Cassarole
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Preheat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter, and garlic in a food processor until coarsely ground, set aside. Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Turn off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Preheat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter, and garlic in a food processor until coarsely ground, set aside. Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Turn off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.
Black Bean Cakes with Citrus Salsa
Salsa
2 navel oranges, separated and cut into small pieces (or one large can mandarin oranges cut in small pieces)
1 large tomato, cored and diced finely
1 scallion, sliced thin
1 tbsp fresh basil, minced
1 garlic clove, minced
1 tbsp fresh lime juice
2 tsp olive oil
1 small jalapeno pepper seeded and minced
chopped cilantro
1 dash salt
Bean Cakes
4 cups cooked black beans, rinsed and drained if canned
2 eggs
1 egg white
1/2 cup bread crumbs
1 tbsp olive oil, plus oil for greasing pan
1 medium onion, diced finely
2 garlic cloves, minced
1 celery rib, sliced thin
1 tsp ground cumin
1/4 tsp salt
Liberal seasoning of freshly ground pepper
Combine all the salsa ingredients in a bowl. Let sit for at least 1 hour.
Place 3 cups of the black beans in a large bowl. Process the remaining cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs. Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and celery and saute until very tender and beginning to brown. Sprinkle on the cumin and cook 1 more minute. Scrape the vegetables into the bean mixture and add the salt and pepper and egg white. Stir to mix well. Preheat oven to 375 degrees. Lightly oil a baking sheet.Using a 1/3 cup measuring cup, scoop up 12 portions of the bean mixture and place on the baking sheet. Flatten out with the scoop or your hand. Bake 10 minutes, flip and bake 10 more minutes. Serve the bean cakes with a spoonful of salsa on each, and sour cream if desired.
*I found the cakes a little dry. If this is the case, scoop the juice from the bottom of the salsa and pour over your cakes. This makes them very moist, and more flavorful.
2 navel oranges, separated and cut into small pieces (or one large can mandarin oranges cut in small pieces)
1 large tomato, cored and diced finely
1 scallion, sliced thin
1 tbsp fresh basil, minced
1 garlic clove, minced
1 tbsp fresh lime juice
2 tsp olive oil
1 small jalapeno pepper seeded and minced
chopped cilantro
1 dash salt
Bean Cakes
4 cups cooked black beans, rinsed and drained if canned
2 eggs
1 egg white
1/2 cup bread crumbs
1 tbsp olive oil, plus oil for greasing pan
1 medium onion, diced finely
2 garlic cloves, minced
1 celery rib, sliced thin
1 tsp ground cumin
1/4 tsp salt
Liberal seasoning of freshly ground pepper
Combine all the salsa ingredients in a bowl. Let sit for at least 1 hour.
Place 3 cups of the black beans in a large bowl. Process the remaining cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs. Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and celery and saute until very tender and beginning to brown. Sprinkle on the cumin and cook 1 more minute. Scrape the vegetables into the bean mixture and add the salt and pepper and egg white. Stir to mix well. Preheat oven to 375 degrees. Lightly oil a baking sheet.Using a 1/3 cup measuring cup, scoop up 12 portions of the bean mixture and place on the baking sheet. Flatten out with the scoop or your hand. Bake 10 minutes, flip and bake 10 more minutes. Serve the bean cakes with a spoonful of salsa on each, and sour cream if desired.
*I found the cakes a little dry. If this is the case, scoop the juice from the bottom of the salsa and pour over your cakes. This makes them very moist, and more flavorful.
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