Tuesday, February 25, 2014

Creamy Mushroom & Leek Pasta

Source: http://natashaskitchen.com/

2 TB olive oil
2 large leeks, white & light green parts finely chopped
1/2 pound mushrooms, chopped (~2 cups)
3 cloves garlic, minced
1/2 cup vegetable broth
1 1/2 cups cream
2 TB chopped fresh dill
salt & pepper to taste
12 oz. angel air pasta (or other pasta)

  1. Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
  2. Add mushrooms and garlic. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
  3. Stir in ½ cup chicken broth and 1½ cups heavy whipping cream.
  4. Add 2 Tbsp chopped dill, salt and pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
  5. Pour over your favorite cooked pasta. Sprinkle with parmesan if you like 

Saturday, February 22, 2014

Roasted Sweet Potatoes, Caramelized Onions, & Goat Cheese

Source: Clean Eating

2 TB olive oil
4 lbs sweet potatoes, peeled & cut into 3/4 inch chunks
1/2 tsp salt
4 TB orange juice, divided
1 TB honey
1 red onion, thinly sliced
1/2 tsp ground thyme
3 TB panko bread crumbs
3 oz. crumbled goat cheese

1. Preheat oven to 425. In large bowl, toss sweet potatoes with 1 TB olive oil and salt. Divide among 2 baking sheets, and roast 10 minutes.
2. Meanwhile, combine 2 TB orange juice and honey in small bowl.
3. Remove potatoes from oven and drizzle with OJ mixture. Toss to coat and spread potatoes in single layer. Return sheets to oven and roast 8 minutes more.
4. Meanwhile, in large skillet, heat 1 TB olive oil in large skillet. Add onions & cook 18-20 minutes, stirring occasionally, until lightly browned and caramelized.
5. Reduce oven temp to 375.  In 13 x 9 dish, gently combine sweet potatoes with 2 TB OJ and thyme. Layer onions, panko, and cheese over the top. Bake 25 minutes.

Thursday, February 20, 2014

Winter Vegetable Minestrone

Source: Real Simple online

2 TB olive oil
1 cup chopped onion
1 can (15 oz) diced tomatoes
32 oz. vegetable broth
2 cups water
1 small butternut squash, peeled & cut into 1 inch chunks
3 carrots, diced
1 can (15 0z) navy beans, drained & rinsed
1 cup cooked pasta shells
1 cup shredded green cabbage (loosely packed)

1. If needed, cook pasta shells according to package directions.
2. Heat oil in large pot; saute onion until fragrant. Add tomatoes & simmer until thickened, about 6 minutes.
3. Add broth, water, squash, & carrots; bring to a boil. Reduce heat & simmer until vegetables are tender, about 25 minutes. Add beans, pasta, & cabbage; simmer until heated through.

Wednesday, February 12, 2014

Garlic 'Mashed' Cauliflower

Source: foodnetwork.com

1 head cauliflower, cut into florets
1 TB cream cheese, softened
1/4 cup grated Parmesan
1/2 tsp minced garlic
1/2 tsp chives
1/2 tsp salt
1/4 tsp pepper
2 TB butter

1. Steam cauliflower until tender. Remove & place on paper towels; pat dry while still hot. Transfer to food processor.
2. Add rest of ingredients to food processor except butter. Puree until almost smooth. Transfer to bowl & top with pats of butter.

Sunday, February 9, 2014

Stuffed Acorn Squash

Source: Vegetarian Times
Makes 8 servings

3 TB olive oil
4 tsp minced garlic
1/2 tsp chili powder, plus extra to sprinkle
1/2 tsp coriander, plus extra to sprinkle
3 cups corn kernels
2/3 cup cornmeal
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup buttermilk
2 eggs
4 TB melted butter or olive oil
1/3 cup goat cheese crumbles (3 oz.)
3/4 cup shredded cheddar cheese (3 oz.), plus more to sprinkle
15 oz. can black beans, drained & rinsed
1 large poblano chile or 1 small red bell pepper, diced
1 bunch green onions, sliced (reserve some for sprinkling)

1. Preheat oven to 350. To prevent squash halves from wobbling on the baking sheet, cut a thin slab off the bottom of each so they can sit flat.
2. Combine oil & 2 tsp minced garlic in small bowl. Brush squash halves with garlic oil; sprinkle lightly with extra chili powder & coriander.
3. Place cornmeal in mixing bowl. Whisk in 1/2 tsp each coriander and chili powder, along with sugar, baking soda, salt, & cayenne. Set aside.
4. Pulse 2 cups corn in food processor until finely chopped & milky. Set aside.
5. Whisk together buttermilk & eggs in separate bowl. Whisk in butter, pureed corn, remaining 1 cup corn kernels, goat cheese, cheddar, and remaining 2 tsp garlic.  Fold in cornmeal mixture; fold in beans, poblano or red pepper, and green onions.
6. Divide filling among squash halves. Sprinkle each with extra cheddar & green onion. Bake 45 minutes or until squash are tender and filling is set.

Monday, February 3, 2014

Aimee's Toasted Ravioli

20 oz. frozen bite-size cheese ravioli
2 small eggs
1 cup panko style bread crumbs (Italian seasoned)
3 TB olive oil
marinara sauce for dipping

1. Preheat oven to 375. Cook ravioli according to package directions; drain & wait until cool enough to handle.
2. Beat eggs in bowl. Pace bread crumbs in another bowl.
3. Spread olive oil on large baking sheet.
4. Dip 1 ravioli in egg, turning to coat.  Coat in bread crumbs & place on oiled sheet. Repeat with remaining ravioli. Bake, turning once, 14-16 minutes. Serve warm with marinara.