Tuesdays after a three-day-weekend are a little rough. But on the plus side, it leaves us with a four-day work-week (some of us, anyway). In the meantime, here are today's recipes. Enjoy!
PEACH COOKIES
This comes from Delish's newsletter; it's originally from Cooking Classy. The official recipe's title is: Peach Cookies {That Look Like a Real Peach}. Yield: 17 sandwiched cookies (34 singles)
To view this online, click here.
Ingredients
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/4 tsp salt
10 1/2 Tbsp butter, softened
1/3 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
2 Tbsp sour cream
3/4 tsp vanilla extract
Filling and Coating
peach jam or preserves
6 Tbsp milk, divided
red and yellow food coloring
1/2 cup granulated sugar
fresh mint leaves, for garnish (optional)
you'll also need a clean paintbrush
Directions
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated.
Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn't matter to try and fit that many). Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won't become soggy. You really don't need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.
BLUEBERRY-PINEAPPLE PARFAIT
This comes from FamilyTime.com, and starts off, “A quick and easy parfait!” Pref time: 5 minutes; Cooking time: 0; Serves: 4.
To view this online, click here.
Ingredients
1 can (20 ounces) pineapple chunks, drained
1 container (8 ounces) fat free lemon yogurt
1 1/2 cups fresh blueberries
1/2 cup granola
Directions
In a small bowl, combine pineapple, with half of the yogurt.
In four small wine or juice glasses, spoon alternate layers of pineapple mixure, blueberries and granola, repeating twice.
Top with a dollop of yogurt.
VEGETABLE BEEF BARLEY SOUP
Yield: 4 Servings
Find this recipe at: http://diabeticgourmet.com/recipes/html/376.shtml
Ingredients
1 tablespoon vegetable oil
2 teaspoons crushed garlic
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups sliced mushrooms
3-1/2 cups beef stock
1/3 cup barley
2 small potatoes, peeled and diced
4 oz. stewing beef, diced
2 tablespoons chopped fresh parsley
Directions
In large non-stick saucepan, heat oil; saute garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes.
Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.
Nutritional Information Per Serving: Calories: 208; Protein: 11 g; Fat: 5 g; Sodium: 1009 mg; Cholesterol: 13 mg; Carbohydrates: 31 g; Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat
BROCCOLI RAAB WITH GARLIC, WHITE BEANS, TOMATOES, AND PARMESAN
This one is from the September 2008 issue of Vegetarian Times, page 44. It starts off, “The depth of the wok allows you to simultaneously sauté and steam the broccoli raab while preserving its beautiful green color. To make the dish vegan, garnish with toasted breadcrumbs instead of Parmesan cheese.” Serves 5 in 30 minutes or less.
To view this online, click here.
3 Tbs. olive oil, divided
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches broccoli raab, trimmed and coarsely chopped
1 tsp. red pepper flakes
1 pint grape tomatoes
1 14-oz. can white beans, rinsed and drained
1/4 cup grated Parmesan cheese, for garnish
Heat 2 Tbs. oil in wok over medium-high heat. Sauté garlic until it sizzles, then add broccoli raab and red pepper flakes. Season with salt, and sauté 5 to 7 minutes, or until broccoli raab is wilted. Transfer broccoli raab from wok to serving plate.
Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans, and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccoli raab, and garnish with Parmesan.
nutritional information Per Serving: Calories: 220; Protein: 11 g; Total Fat: 9.5 g; Saturated Fat: 2 g; Carbohydrates: 24 g; Cholesterol: 0 mg; Sodium: 604 mg; Fiber: 7 g; Sugar: 3 g; Gluten-Free
EGGPLANT AND PASTA ROLLS
This comes from Danette St. Onge, About.com's Italian Food expert. She writes, "This dish is quick and easy to prepare, but makes for a beautiful presentation and a satisfying antipasto, primo, or even a vegetarian main dish accompanied by a salad or vegetable side. " Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients
2 large eggplants, washed and dried
Olive oil, for brushing eggplant slices before grilling
4 large, very ripe and flavorful tomatoes (should give you about 3 cups when diced)
2 tablespoons extra-virgin olive oil
1 small clove garlic, peeled and finely minced
1 small shallot, peeled and finely minced
2 fresh basil leaves, roughly chopped
Fine sea salt and freshly ground black pepper, to taste
1/2 pound (227 grams) spaghetti
Freshly grated Parmigiano Reggiano cheese, for serving
Optional: finely chopped chives, fresh basil leaves, or flat-leaf parsley, for garnish
Preparation
For the eggplants:
Cut off the stem end of the eggplants and then cut the eggplants lengthwise into slices about 1/4-inch (1/2-centimeter) thick. Lightly brush each side with olive oil and then grill the slices for 2 to 3 minutes per side on a charcoal or gas grill or stovetop grill pan over medium-high heat. Set grilled eggplant slices aside while you make the tomato sauce.
For the sauce:
Cut a small, shallow "X" shape in the bottom of each tomato with a sharp paring knife.
Drop the tomatoes into a large pot of boiling water for about 45 to 60 seconds, then remove the tomatoes from the boiling water with a slotted spoon or mesh skimmer and drop them into a bowl of ice water to cool. When the tomatoes are cool enough to handle, drain them well, slip the peels off (they should peel away easily from the X using either your fingers or a paring knife) and finely dice the tomatoes. Heat the extra-virgin olive oil and the minced garlic and shallot in a heavy-bottomed pot over medium heat. Saute until softened and lightly golden, about 3 to 5 minutes. Add the diced tomatoes and basil, season to taste with salt and pepper, and cover. Let simmer over low heat for 15 to 20 minutes while you cook the spaghetti.
While sauce is simmering, cook the spaghetti just until al dente in a large pot of boiling salted water. When done, drain and return to the pot. Add the tato sauce (reserving several spoonfuls for garnishing the finished rolls) and stir with a wooden spoon to coat the pasta well with the sauce.
To assemble:
Divide the spaghetti evenly between the eggplant slices, using a fork or your fingers to arrange it into a loop shape. Roll up the eggplant around each pasta bundle (use a toothpick to secure the roll, if necessary). Add a dollop of the reserved tomato sauce to each roll and a sprinkle of freshly grated Parmigiano Reggiano cheese. Serve immediately.
Optional:
Sprinkle the eggplant rolls with finely chopped chives, fresh basil or flat-leaf parsley and freshly grated Parmigiano Reggiano cheese.
CACCIATORE
This also comes from The Healing Heart Foundation website, and starts off, "A single-skillet quick and easy version of the old Italian favorite Hunters' Stew." It serves 6.
This recipe also comes with several Healing Heart Hints:
"This is the way hunters in old Italy prepared whatever game they found. It's just as delicious made with all vegetables, meat substitutes or low-fat tofu. If bean curd or seitan is not available, crumble in two or three fat-free Boca Burgers instead for a 'beef' flavored dish that meat-eaters will not know was vegetarian.
"Dried bean curd (thit chay) is available in many Asian food markets. It comes in many forms, but for this dish, chips are recommended. Be sure to read the labels, some brands of bean curd are high in fat, others contain no fat at all.
"Seitan is a meat substitute made from wheat gluten, a protein in wheat that can be boiled and baked with various spices to make it resemble almost any kind of meat or fish. Seitan can be prepared at home, or it can be bought already prepared, usually frozen, in many health food stores and some Asian food markets."
2 T balsamic vinegar
1 1/2 C seitan or bean curd
1 C mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 large onion, coarsely chopped
2 sweet bell peppers, 1 green & 1 red, coarsely chopped
3 cloves of fresh garlic (or 1 t dried minced)
28-oz can chunky tomato sauce
1/3 C dry white wine or sherry
2 t dried oregano
2 t sweetener (succanat, sugar or substitute)
1/8 t freshly-ground pepper
1/2 t salt
In a large skillet, saute mushrooms, celery, carrot, onion, peppers and garlic in balsamic vinegar until tender (add a small amount of water, if needed). Add tomato sauce, bean curd, wine, oregano, salt, black pepper, and sugar. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Serve over rice or pasta.
6 servings, each 164 calories: 6% from fat (0.6 g), 67% from carbohydrates (26.2 g), 30% from protein (12.2 g). Sodium 284 mg, Fiber 3.6 g.
Showing posts with label Cacciatore. Show all posts
Showing posts with label Cacciatore. Show all posts
Tuesday, May 26, 2015
Tuesday, March 24, 2015
Tuesday Recipes
Where I'm sitting, I'm looking at a dreary-ish sky. It definitely looks like rain. Considering how much snow parts of the U.S. got this past winter, you're not going to hear me complain about the possibility of a little rain. If anything, it'll give me a chance to stay indoors and (maybe) get caught up so that I can get my Confessions of a Foodie blog out earlier in the day than I have in recent weeks.
On that note, here are today's recipes. Enjoy!
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
SLOPPY JOES
This comes from The Healing Heart Foundation website. Click the Recipes link on the left-hand side of the home page to find more yummy recipes. This one starts off, "You'd never know it's meatless." Serves 6
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
CACCIATORE
This also comes from The Healing Heart Foundation website, and starts off, "A single-skillet quick and easy version of the old Italian favorite Hunters' Stew." It serves 6.
This recipe also comes with several Healing Heart Hints:
"This is the way hunters in old Italy prepared whatever game they found. It's just as delicious made with all vegetables, meat substitutes or low-fat tofu. If bean curd or seitan is not available, crumble in two or three fat-free Boca Burgers instead for a 'beef' flavored dish that meat-eaters will not know was vegetarian.
"Dried bean curd (thit chay) is available in many Asian food markets. It comes in many forms, but for this dish, chips are recommended. Be sure to read the labels, some brands of bean curd are high in fat, others contain no fat at all.
"Seitan is a meat substitute made from wheat gluten, a protein in wheat that can be boiled and baked with various spices to make it resemble almost any kind of meat or fish. Seitan can be prepared at home, or it can be bought already prepared, usually frozen, in many health food stores and some Asian food markets."
2 T balsamic vinegar
1 1/2 C seitan or bean curd
1 C mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 large onion, coarsely chopped
2 sweet bell peppers, 1 green & 1 red, coarsely chopped
3 cloves of fresh garlic (or 1 t dried minced)
28-oz can chunky tomato sauce
1/3 C dry white wine or sherry
2 t dried oregano
2 t sweetener (succanat, sugar or substitute)
1/8 t freshly-ground pepper
1/2 t salt
In a large skillet, saute mushrooms, celery, carrot, onion, peppers and garlic in balsamic vinegar until tender (add a small amount of water, if needed). Add tomato sauce, bean curd, wine, oregano, salt, black pepper, and sugar. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Serve over rice or pasta.
6 servings, each 164 calories: 6% from fat (0.6 g), 67% from carbohydrates (26.2 g), 30% from protein (12.2 g). Sodium 284 mg, Fiber 3.6 g.
ROASTED VEGETABLES WITH AIOLI
This comes from Rebecca Franklin, About.com's French Food expert. She writes, "This roasted vegetables with aioli recipe makes an easy, elegant dish that can be served for a light lunch or a healthy dinner party. Take advantage of seasonal vegetables and the aioli variations listed below to make this Provencal specialty your own signature French recipe." Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6 to 8
To view this online, click here.
Ingredients
Aioli:
8 cloves garlic, crushed and chopped
1/2 teaspoon salt
6 egg yolks
2 1/2 cups extra-virgin olive oil
1/4 teaspoon ground black pepper
Roasted vegetables:
12 small golden flesh potatoes, peeled and halved
12 medium beets, peeled and quartered
24 medium carrots, peeled and cut into 3-inch pieces
24 asparagus spears, trimmed and cut into 3-inch pieces
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
6 hard-boiled eggs, quartered
Preparation
Bring water in a double-boiler pan to a simmer. Puree the crushed garlic, salt, and egg yolks in a blender. Scrape contents of blender into the top of double boiler and cook, whisking constantly, until the mixture tests 160F on an instant-read thermometer for 2 minutes.
Remove from heat, set the mixture aside and allow it to cool to room temperature. Pour oil into the garlic mixture in a slow, steady stream, while whisking constantly. Season the aioli with the black pepper and chill the mixture until serving time.
Heat the oven to 400F. Toss the prepared vegetables with the olive oil. Arrange the potatoes and beets on a parchment-lined baking sheet, and the carrots and asparagus on another. Roast the asparagus for 18 minutes, the carrots for 25 to 30 minutes, and the potatoes and beets for 35 to 40 minutes.
Arrange the roasted vegetables on a serving platter and season them with salt and pepper. Garnish the platter with the hard-boiled eggs and serve immediately.
Aioli Variations:
Tangerine Aioli: Prepare the aioli according to the instructions, adding 1 tablespoon of fresh tangerine zest to the ingredients in the blender.
Caper Dill Aioli: Prepare the aioli according to the instructions, adding 2 teaspoons of fresh, chopped dill and 2 tablespoons of drained capers when whisking in the oil.
Creole Aioli: Prepare the aioli according to the instructions; substitute 1 teaspoon of Creole seasoning for the salt and substitute 1 tablespoon coarse-grain mustard for 1 tablespoon of olive oil.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
On that note, here are today's recipes. Enjoy!
CRANBERRY HOT CROSS BUNS
This recipe comes from the FamilyTime newsletter. It starts off, "Put a little twist in your hot cross buns by adding dried cranberries!" Prep. time: 20 minutes; Cooking time: 20; Serves: 12
This can be viewed online by clicking here.
Ingredients
18 Rhodes™ Dinner Rolls, thawed
12 tablespoons dried cranberries
Frosting:
1 1/3 cups Powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 - 2 tablespoons milk
Directions
With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the bough. Shap into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
SPINANCH LASAGNA WITH MUSHROOM RAGU
This is from The Food Network. Total Time: 4 hr.; Prep: 30 min; Cook: 3 hr. 30 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-lasagna-with-mushroom-ragu-recipe.print.html?oc=linkback
Ingredients
For the ragu:
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
For the lasagna:
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
12 ounces dried lasagna noodles
Directions
Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
SLOPPY JOES
This comes from The Healing Heart Foundation website. Click the Recipes link on the left-hand side of the home page to find more yummy recipes. This one starts off, "You'd never know it's meatless." Serves 6
1 large onion, chopped
1 to 2 C celery, chopped
1 t balsamic vinegar (other vinegar can be used)
1 green bell pepper, chopped
3 cloves garlic, crushed (or 2 t dried minced garlic or garlic powder)
1 T chili powder (will not make it too hot)
2 T cumin
2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)
1 T prepared yellow mustard
1 T ground dry mustard
1 T brown sugar
1 t black strap molasses
1 1/2 cups dry TVP granules
1 1/2 C boiling water
optional spicy version: 1 to 3 t hot sauce or roasted chilies
Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.
Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.
6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g
CACCIATORE
This also comes from The Healing Heart Foundation website, and starts off, "A single-skillet quick and easy version of the old Italian favorite Hunters' Stew." It serves 6.
This recipe also comes with several Healing Heart Hints:
"This is the way hunters in old Italy prepared whatever game they found. It's just as delicious made with all vegetables, meat substitutes or low-fat tofu. If bean curd or seitan is not available, crumble in two or three fat-free Boca Burgers instead for a 'beef' flavored dish that meat-eaters will not know was vegetarian.
"Dried bean curd (thit chay) is available in many Asian food markets. It comes in many forms, but for this dish, chips are recommended. Be sure to read the labels, some brands of bean curd are high in fat, others contain no fat at all.
"Seitan is a meat substitute made from wheat gluten, a protein in wheat that can be boiled and baked with various spices to make it resemble almost any kind of meat or fish. Seitan can be prepared at home, or it can be bought already prepared, usually frozen, in many health food stores and some Asian food markets."
2 T balsamic vinegar
1 1/2 C seitan or bean curd
1 C mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 large onion, coarsely chopped
2 sweet bell peppers, 1 green & 1 red, coarsely chopped
3 cloves of fresh garlic (or 1 t dried minced)
28-oz can chunky tomato sauce
1/3 C dry white wine or sherry
2 t dried oregano
2 t sweetener (succanat, sugar or substitute)
1/8 t freshly-ground pepper
1/2 t salt
In a large skillet, saute mushrooms, celery, carrot, onion, peppers and garlic in balsamic vinegar until tender (add a small amount of water, if needed). Add tomato sauce, bean curd, wine, oregano, salt, black pepper, and sugar. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Serve over rice or pasta.
6 servings, each 164 calories: 6% from fat (0.6 g), 67% from carbohydrates (26.2 g), 30% from protein (12.2 g). Sodium 284 mg, Fiber 3.6 g.
ROASTED VEGETABLES WITH AIOLI
This comes from Rebecca Franklin, About.com's French Food expert. She writes, "This roasted vegetables with aioli recipe makes an easy, elegant dish that can be served for a light lunch or a healthy dinner party. Take advantage of seasonal vegetables and the aioli variations listed below to make this Provencal specialty your own signature French recipe." Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6 to 8
To view this online, click here.
Ingredients
Aioli:
8 cloves garlic, crushed and chopped
1/2 teaspoon salt
6 egg yolks
2 1/2 cups extra-virgin olive oil
1/4 teaspoon ground black pepper
Roasted vegetables:
12 small golden flesh potatoes, peeled and halved
12 medium beets, peeled and quartered
24 medium carrots, peeled and cut into 3-inch pieces
24 asparagus spears, trimmed and cut into 3-inch pieces
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
6 hard-boiled eggs, quartered
Preparation
Bring water in a double-boiler pan to a simmer. Puree the crushed garlic, salt, and egg yolks in a blender. Scrape contents of blender into the top of double boiler and cook, whisking constantly, until the mixture tests 160F on an instant-read thermometer for 2 minutes.
Remove from heat, set the mixture aside and allow it to cool to room temperature. Pour oil into the garlic mixture in a slow, steady stream, while whisking constantly. Season the aioli with the black pepper and chill the mixture until serving time.
Heat the oven to 400F. Toss the prepared vegetables with the olive oil. Arrange the potatoes and beets on a parchment-lined baking sheet, and the carrots and asparagus on another. Roast the asparagus for 18 minutes, the carrots for 25 to 30 minutes, and the potatoes and beets for 35 to 40 minutes.
Arrange the roasted vegetables on a serving platter and season them with salt and pepper. Garnish the platter with the hard-boiled eggs and serve immediately.
Aioli Variations:
Tangerine Aioli: Prepare the aioli according to the instructions, adding 1 tablespoon of fresh tangerine zest to the ingredients in the blender.
Caper Dill Aioli: Prepare the aioli according to the instructions, adding 2 teaspoons of fresh, chopped dill and 2 tablespoons of drained capers when whisking in the oil.
Creole Aioli: Prepare the aioli according to the instructions; substitute 1 teaspoon of Creole seasoning for the salt and substitute 1 tablespoon coarse-grain mustard for 1 tablespoon of olive oil.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
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