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.
Thursday, February 25, 2010
Crispy Southwest Wraps with Salsa and Guacamole
I got this recipe from sisterscafe.blogspot.com I thought it turned out well, and my kids liked it too. The Salsa recipe I got from a friend, and it is delicious!
1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)
6 medium tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!
Guacamole
2 avocados, mashed
1 jalapeno minced
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon
Salsa
2 cans Mexican Stewed Tomatoes
1 small can green Herdez salsa
2 cloves garlic
1 half bunch cilantro
*Put one can stewed tomatoes and cilantro in processor or blender and blend until mixed. Add everything else and pulse until there are no chunks of garlic.
Tuesday, February 9, 2010
Inside Out Lasagna
10 oz. rotini pasta cooked to pkg directions
8 oz. spinach, chopped
1 onion, diced
3 cloves garlic, minced
sliced mushrooms
1 15 oz can italian diced tomatoes
1 pkg Morning Star sausage crumbles (found in frozen food section)
salt & pepper
1/2 tsp. crushed red pepper (opptional)
Warm sausage crumbles in pan and set aside. Saute onion and garlic in olive oil. Add mushrooms and cook until they have released their liquid. Add spinach and cook until wilted. Add tomatoes and sausage crumbles then season well. Add cooked pasta and stir well to combine. Place in 4 bowls and add one large dallop of ricotta cheese then mix until combined.
8 oz. spinach, chopped
1 onion, diced
3 cloves garlic, minced
sliced mushrooms
1 15 oz can italian diced tomatoes
1 pkg Morning Star sausage crumbles (found in frozen food section)
salt & pepper
1/2 tsp. crushed red pepper (opptional)
Warm sausage crumbles in pan and set aside. Saute onion and garlic in olive oil. Add mushrooms and cook until they have released their liquid. Add spinach and cook until wilted. Add tomatoes and sausage crumbles then season well. Add cooked pasta and stir well to combine. Place in 4 bowls and add one large dallop of ricotta cheese then mix until combined.
Monday, February 1, 2010
Skillet Mac with Corn and Green Chili's
I just made this tonight for my family and I will definitetly be making it on a regular basis now. It had really great flavor! I got it from another vegetarian food blog called vegginout247.blogspot.com so if you're looking for even more meat free recipes, you should check out this site :)
tablespoon olive oil
1 package Morning Star Crumbles
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a Mexican shredded cheese blend)
Heat oil in a 12-inch non-stick skillet over medium heat. Add the Griller crumbles, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook until heated through. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.
tablespoon olive oil
1 package Morning Star Crumbles
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a Mexican shredded cheese blend)
Heat oil in a 12-inch non-stick skillet over medium heat. Add the Griller crumbles, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook until heated through. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.
Monday, January 25, 2010
Pineapple Black Bean Enchiladas (Maridyn Weatherly)
2 t vegetable oil
1 large yellow onion, chopped
1 medium red pepper, chopped
1 20 oz can pineapple tidbits, drained. Reserve 1/3 c juice
1 15 oz can black beans, drained and rinsed
1 4 oz can green chili's
1 tsp salt
1/2 c chopped cilantro
3 c shredded cheddar cheese
8 tortillas
mild red enchilada sauce
sour cream
Saute onion and pepper in oil 4-5 minutes. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add cilantro and 2 cups of the cheese. Spread 1 T enchilada sauce on each tortilla and ¾ cup mix inside tortilla. Roll up and place seam side down. Mix remaining enchilada sauce and pineapple juice and pour on top. Sprinkle with remaining cheese. Cover with foil and back on 350 for 35-40 minutes. Remove foil for last 10 minutes. Top with sour cream and cilantro.
1 large yellow onion, chopped
1 medium red pepper, chopped
1 20 oz can pineapple tidbits, drained. Reserve 1/3 c juice
1 15 oz can black beans, drained and rinsed
1 4 oz can green chili's
1 tsp salt
1/2 c chopped cilantro
3 c shredded cheddar cheese
8 tortillas
mild red enchilada sauce
sour cream
Saute onion and pepper in oil 4-5 minutes. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add cilantro and 2 cups of the cheese. Spread 1 T enchilada sauce on each tortilla and ¾ cup mix inside tortilla. Roll up and place seam side down. Mix remaining enchilada sauce and pineapple juice and pour on top. Sprinkle with remaining cheese. Cover with foil and back on 350 for 35-40 minutes. Remove foil for last 10 minutes. Top with sour cream and cilantro.
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