Category Archives: Vegetarian Main Dish

Spinach Rice Bake

10 oz package frozen spinach

1 cup cooked long grain rice

1 cup shredded cheddar cheese

2 eggs, lightly beaten

1/3 cup milk

3 T finely chopped onion

2 T minced fresh parsley

2 T butter, softened

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp dried thyme

1/8 to 1/4 tsp ground nutmeg

Cook spinach according to package directions; drain well. Add the remaining ingredients; mix well. Transfer to a greased 1-quart baking dish. Cover and bake at 350 for 20 minuets. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean.

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Filed under Casserole, Cheese, Comfort Food, Rice, Side Dish, Vegetarian Main Dish

Italian Potato Pancake (For One)

This recipe is by Celeste Rossmiller from Denver, Colorado.

1 medium potato, peeled and grated

2 T chopped onion

2 T whole wheat flour

1 egg

1/4 tsp dried basil

1/4 tsp dried oregano

s & p to taste

1 T olive oil

shredded mozzarella cheese

Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, s & p. In a skillet, heat oil; add potato mixture. Cover and cook over med-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.

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Filed under Cheese, Comfort Food, Italian, No oven necessary., Potatoes, Side Dish, Vegetarian Main Dish

Tangy Three Bean Stoup (starring Freddy Quimby)

Rachael Ray coined the term “stoup,” which is halfway between a stew and a soup. I think the rest of the world calls this a chowder. And this makes me think of the Simpson’s, naturally.

3 T olive oil

1 lb baby red potatoes, thinly sliced

4 ribs of celery from the heart, chopped

5 carrots, shredded (2 cups)

2 onions, chopped

1 bay leaf

32 oz container (4 cups) vegetable or chicken broth

15 oz can tomato sauce

15.5 oz can chickpeas, rinsed

15.5 oz can kidney beans, rinsed

1/2 lb green beans, cut into 1″ pieces

s & p

1/2 cup pickle relish

flat-leaf parsley, chopped (a couple generous handfuls)

dill sprigs for garnish

crusty whole grain bread for serving

1. In a soup pot, heat the oil over med-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7-8 minutes. Add the broth, tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Add the green beans and cook until just tender, 5 minutes. Season liberally with salt & pepper. (If it is too thick for your taste, add a little water.)

2. Stir in the relish and parsley and turn off the heat. Discard the bay leaf. Top the stoup with dill sprigs and serve with the bread.

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Filed under Comfort Food, Healthy, No oven necessary., Potatoes, Soup, Vegetarian Main Dish

Roasted Garlic & Butternut Squash Soup

1 butternut squash (about 2 3/4 lbs), halved lengthwise & seeded

4 cloves garlic, peeled

1 T olive oil

s & p

4 sprigs fresh thyme

1 large yellow-fleshed potato, such as Yukon gold (about 8 oz), peeled and cut into 2″ pieces (or use a large apple)

2 1/2 cups chicken broth

1/4 cup plain yogurt

1/4 cup carmelized onions

2 tsp finely chopped fresh parsley or chives

1. Heat oven to 375. Line a baking sheet with parchment paper. Brush the cut sides of the squash and the garlic cloves with the oil, season with s & p. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes.

2. Meanwhile, place the potato (or apple) in a medium saucepan and fill with enough water to cover by 1″. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.

3. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic cloves, potato and chicken broth. Season with s & p.

4. In a medium saucepan, heat the soup over med-low heat until warmed through. Divide among 4 serving bowls and top with yogurt, parsley and onions.

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Filed under Comfort Food, Entertaining, Healthy, Potatoes, Soup, Squash, Vegetarian Main Dish

Baked Macaroni & Gouda

Rachael Ray’s tip: Skip the sausage and add chopped tomato to the cooked pasta and onions.

1 lb macaroni

1 1/2 lbs uncooked sweet Italian sausage, casings removed

1 1/2 cups carmelized onions

1 quart whole milk

6 T unsalted butter

6 T flour

3/4 pound aged Gouda cheese, grated (about 4 cups)

Salt and pepper

1. Preheat the oven to 350°. In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes.
 
2. Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer the sausage to a large bowl and wipe the saucepan clean.
 
3. Add the pasta and 1 cup caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming.
 
4. Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2-1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.
 
5. Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1-1/2 cups cheese on top. bake until golden and bubbling, about 40 minutes. Remove from the oven and let rest for 10 minutes before serving.

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Filed under Casserole, Cheese, Comfort Food, Pasta, Pork, Vegetarian Main Dish

John & Caryn’s Pizza & Sauce (starring Rocky Balboa)

Be sure to place the pizza stone in the oven at least 1/2 hour ahead of time to make sure it gets good and hot.  475 for wheat dough or 450 for white dough. 

In a small sauce pan:

2 cans tomato sauce (15 oz each)

2 tsp sugar

shake of dry oregano

shake of garlic powder

salt (coat the entire surface)

Cook until it bubbles.

Here’s well, frankly, things get more stressful than I prefer in the kitchen.  The rest of the recipe needs to be done quickly so that the dough doesn’t stick to the counter or pizza paddle and so the sauce doesn’t make it mushy before the time comes to slide it on the stone.  I recommend a couple jogs in place and some neck stretches like Rocky would do.  Or you can just hype yourself up with this short video:

Now that you’re ready, roll pizza dough (such as Trader Joe’s) on a clean countertop into a circle. Use lots of cornmeal.  John’s tip: Think of the cornmeal as ball bearings so the pizza slides easily on and off the pizza paddle.

Quickly top that baby with sauce, cheese, & whatever toppings keep you happy.  Keeping with the cornmeal/ball bearings rule, slide the pizza on a pizza paddle and then slide it on the hot stone.  Remember: the oven isn’t cooking your delicious dinner–that burning hot hunk of pizza stone is. 

When it looks done it probably is.  Employ your pizza paddle for duty once again and serve your pizza up for dinner.  (Feel free to shout, “Adrian!” at any time now.)

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Filed under Basic Cooking, Healthy, Italian, Mike's favorite, Pizza, Quick, Vegetarian Main Dish

Roasted Acorn Squash with Cinnamon Butter

Martha Stewart’s tip: “You can make the squash up to one day ahead–reheat in the oven before serving.”

2 acorn squash (about 1.5 lbs each), unpeeled,  quartered lengthwise, and seeded

1 T olive oil

coarse s & p

4 T butter

1/8 tsp ground cinnamon

1. Preheat oven to 450. On a large rimmed baking sheet, toss squash with oil; season with s & p. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35-45 minutes.

2. In a small saucepan, melt butter over medium, stirring, until golden brown, 4-6 minutes. Immediately pour into a small bowl; stir on cinnamon. Place squash on a serving platter; top with cinnamon butter.

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Filed under Side Dish, Squash, Vegetarian Main Dish