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Posts Tagged ‘vegetarian’

This is a great way to make butternut squash without any heavy creams or cheese. Its a delicious flavor combination!

Roasted Butternut Squash with Garlic, Sage, and Pine Nuts (from Recipe Girl)

3 lbs butternut squash, peeled, seeds scooped out & cut into 1/2-inch cubes
2 Tbs olive oil, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large garlic cloves, minced
2 Tbs chopped fresh sage
1/3 cup pine nuts
1. Preheat oven to 450°F. Line baking sheet with parchment paper, or spray lightly with cooking spray.
2. In a medium bowl, toss butternut squash cubes with 1 1/2 Tbsp. olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.
3. While squash is roasting, heat 1/2 Tbsp. olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.
4. Scoop butternut squash into a large bowl. Scrape contents from the skillet onto the butternut squash and gently toss. Serve immediately.

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Spanakopita

Need a quick appetizer? Well, this probably isn’t it! However, using the puff pasty is a great time saving trick and the result tastes very good.

Puff Pastry (Cheater’s) Spanakopita (From Elly Says Opa)

Makes 18 spanakopita triangles

a little olive oil
1/2 cup sliced leeks or about 1/4 cup diced onion
fresh dill, to taste
fresh parsley, to taste (you can tell this recipe is very technical)
1/2 lb. fresh spinach (right around 1 bunch)
4 oz. feta cheese, crumbled
2 eggs, divided
salt and pepper
1 box (2 sheets) puff pastry dough, thawed

Preheat oven to 375.

In a large skillet, heat a little bit of olive oil until shimmering. Add the leeks or onions and saute until tender. Stir in the spinach and then turn off the heat. The spinach will start to wilt down, but not much.

Meanwhile, roll the puff pastry dough into a square, making it slightly thinner and then cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.

To the spinach mixture (you can move it to a bowl if you like), add the feta, parsley, dill and salt and pepper to taste. Beat one egg and add that into the mixture.

Spoon about 1-2 Tbsp. of the spinach mixture in each puff pastry square. Brush the sides of the square with a little water and then being 2 opposite sides together to form a triangle. Press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.

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Pesto

When you have an abundance of basil in your garden, the best thing to do is make pesto. Lots and lots of pesto. It freezes so well that you can enjoy it for several months after your basil plants have stopped producing. I love to use it for pasta, pizza, and even just to dip bread into. Its super simple to make too.

Basil Pesto (Joelen’s Culinary Adventures)

Ingredients:
2 cups packed fresh basil leaves (2-3 bunches)
1/4 cup toasted pine nuts
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Place all the ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

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Caprese Salad Bites

This is a simple, healthy, and delicious appetizer to make for parties.

Caprese Salad Bites (by ME!, ok.. so Caprese salad has been around for decades, this is just a miniature version of it)

Ingredients:
1 log fresh mozzarella cut into bite sized pieces (or balls), approx +8oz, no positive on the amount
bunch of basil leaves (20-30 small leaves or break up bigger ones)
1 package grape tomatoes (20-30 tomatoes?)
3 T balsamic vinegar
1/4 cup olive oil
salt, pepper to taste
20-30 toothpicks

Take a toothpick and spear the piece of mozzarella, basil, and 1 tomato. Repeat until you run out of ingredients. Place on a platter.

In a bowl mix together the olive oil and balsamic vinegar. Add salt and pepper to taste.

Drizzle dressing over the caprese bites. If you need more dressing, just make more. Each bite should have a taste of dressing.

Sorry its not more precise, but I promise its easy!

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I love quiche. Its really easy to make and you can put pretty much anything into it and it tastes good. One of my favorites is a simple spinach and mushroom quiche.

Spinach and Mushroom Quiche (Adapted from Paula Deen’s Spinach and Bacon Quiche)

Ingredients
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 packages chopped frozen spinach, defrosted and press the water out
1 1/2 cups shredded Swiss cheese (I used Gruyere)
1 8oz package mushrooms
1 small onion chopped
dash red pepper flakes
1 9inch pie crust (see below)

Directions
Preheat the oven to 375 degrees F.

Mix the eggs, cream, salt, and pepper in a bowl. Add spinach, mushrooms, red pepper flakes, and onion. Mix until combined. Pour into pie shell. Bake for 35 to 45 minutes until the egg mixture is set (My oven took 65 minutes). Cut into 8 wedges.

Pie Crust (Martha Stewart)

Ingredients:
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Directions:
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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I made sliders for our annual Super Bowl Party and decided to try some veggie sliders. I took a veggie burger recipe and just made them into mini burgers. They were so good! I will make these again for sure.

Southwest Pinto Bean Burgers with Chipotle Mayonnaise (Cooking Light)

Ingredients
BURGERS:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

CHIPOTLE MAYONNAISE:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Preparation
To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

I made these into sliders and used mini buns. You can make regular burgers too.

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Macaroni and Cheese

Can you believe I have never made home made macaroni and cheese? I found this recipe and decided to give it a shot. It was very simple and tasty, but too cheesy for my husband. I guess thats kind the point of mac and cheese though, right? If you like comfort food, you’ll enjoy this.

Macaroni and Cheese (crumblycookie.wordpress.com)

I did not make the bread crumb topping, but just sprinkled more cheddar on top and broiled as directed. Thats just a personal preference of mine.

Bread Crumb Topping:
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces

Pasta and Cheese:
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1½ teaspoons powdered mustard
¼ teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt

Directions:

1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

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