ISO: ISO: Vegetarian main dish recipes, they do not need to be vegan. I would prefer T& T. Thanks!
- Thread starter dawn_mo
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dawn_mo
Well-known member
Here is one we like...REC: Kima-Curry
* Exported from MasterCook *
KIMA-CURRY
Recipe By : Sunset Magazine (I believe)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
1 large onion -- chopped
2 stalks celery -- chopped
1 green pepper -- chopped
2 tablespoons fresh parsley -- chopped
1 large potato -- chopped
2 cloves garlic -- minced
1/4 cup olive oil or butter
black pepper -- to taste
1/4 cup vegetable or chicken broth
2 cups tofu -- cubed
1 large tomato -- chopped
2 tablespoons curry powder
1/2 bunch kale or other greens -- coarsely chopped
Saute the vegetables in butter for 5 to 7 minutes (they should be crisp) in a large frying pan. Add the curry, pepper, and tofu to the vegetables, stir frequently, about 10 minutes. Add the tomato and broth to the mixture, and cook for 10 minutes. Serve over rice or couscous.
- - - - - - - - - - - - - - - - - -
NOTES : For and added zip, add some chopped jalapenos to taste.
* Exported from MasterCook *
KIMA-CURRY
Recipe By : Sunset Magazine (I believe)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
1 large onion -- chopped
2 stalks celery -- chopped
1 green pepper -- chopped
2 tablespoons fresh parsley -- chopped
1 large potato -- chopped
2 cloves garlic -- minced
1/4 cup olive oil or butter
black pepper -- to taste
1/4 cup vegetable or chicken broth
2 cups tofu -- cubed
1 large tomato -- chopped
2 tablespoons curry powder
1/2 bunch kale or other greens -- coarsely chopped
Saute the vegetables in butter for 5 to 7 minutes (they should be crisp) in a large frying pan. Add the curry, pepper, and tofu to the vegetables, stir frequently, about 10 minutes. Add the tomato and broth to the mixture, and cook for 10 minutes. Serve over rice or couscous.
- - - - - - - - - - - - - - - - - -
NOTES : For and added zip, add some chopped jalapenos to taste.
Since I eat mostly vegetarian, I have lots of good recipes. Here are some:
Black Bean Patties with Cilantro and Lime, Vegetable Couscous Paella, Tomato Cheese Pie with Crumb Crust, Vegetable Chili, Sweet Peppers With Pasta, Pasta with Roasted Vegetables and Garlic Broth...
Let me know if you're interested in any of these.
Black Bean Patties with Cilantro and Lime, Vegetable Couscous Paella, Tomato Cheese Pie with Crumb Crust, Vegetable Chili, Sweet Peppers With Pasta, Pasta with Roasted Vegetables and Garlic Broth...
Let me know if you're interested in any of these.
dawn_mo
Well-known member
Would it be easy to post all of those?
I don't want you having to type all of them, but if you have them so you can cut and paste, I would love them all. Especially the Black Bean Patties and Pasta with veggies and garlic broth. These all sound great. Any cookbooks that you like in particular? Thanks, Meryl!
I don't want you having to type all of them, but if you have them so you can cut and paste, I would love them all. Especially the Black Bean Patties and Pasta with veggies and garlic broth. These all sound great. Any cookbooks that you like in particular? Thanks, Meryl!
Gosh, those look great! I too am a almost vegetarian and have a question?....
Is there anyway to get an Adobe Reader recipe here without typing it all in?? I have several good recipes, but they are long. I will do it if there is no other way. One I call Mary's Mousaka (it's silly, but she lost her lamb). Has lentils and brown rice layed with eggplant and carnivores like it too.
let me know if I need to start typing?
Thanks,
Nan
Is there anyway to get an Adobe Reader recipe here without typing it all in?? I have several good recipes, but they are long. I will do it if there is no other way. One I call Mary's Mousaka (it's silly, but she lost her lamb). Has lentils and brown rice layed with eggplant and carnivores like it too.
let me know if I need to start typing?
Thanks,
Nan
REC: Eggplant au Gratin
Eggplant au Gratin
from German cookbook lent by Pat Byerle
INGREDIENTS:
2 lbs eggplant, peeled and sliced to 1/4"
salt
about 1/2 c. flour for dredging
3 tbs butter
2 tbs olive oil
1 clove garlic, minced
1 tbs flour for sauce
1/2 c cream
1/4 c Gruyere cheese, coarsely grated
pinch ground nutmeg
1/4 c. grated romano or parmesan cheese
2 tbs breadcrumbs
butter
PREPARATION:
Spread eggplant slices in layers, lightly salting each layer. Let sit for 30 minutes to remove bitter taste. Rinse and gently squeeze dry.
Dredge eggplant slices in flour and saute in hot butter and oil mix until flesh is wrinkled. Repeat for other side. Watch heat - don't scorch. Chop coarsely and reserve.
Saute garlic over low heat. Add flour and stir with wire whisk for about 5 minutes. Slowly add cream while continuing to whisk until sauce is smooth and thickened. Watch heat. Add cheese and nutmeg and continue to whisk until cheese has melted.
Add eggplant. Turn into 2 greased 1/2-size loaf pans. Sprinkle with romano and bread crumbs. Dot with butter.
Bake at 475 F until top has browned.
This is adapted from a German cookbook borrowed from a friend who has moved. Sorry i can't credit the author. It's listed as Überbackene Aubergine (the unreadable character for some of you is a U umlaut).
When i served this for 120, i deep fried the eggplant cause sauteing would've taken a week. (nobody complained.)
Eggplant au Gratin
from German cookbook lent by Pat Byerle
INGREDIENTS:
2 lbs eggplant, peeled and sliced to 1/4"
salt
about 1/2 c. flour for dredging
3 tbs butter
2 tbs olive oil
1 clove garlic, minced
1 tbs flour for sauce
1/2 c cream
1/4 c Gruyere cheese, coarsely grated
pinch ground nutmeg
1/4 c. grated romano or parmesan cheese
2 tbs breadcrumbs
butter
PREPARATION:
Spread eggplant slices in layers, lightly salting each layer. Let sit for 30 minutes to remove bitter taste. Rinse and gently squeeze dry.
Dredge eggplant slices in flour and saute in hot butter and oil mix until flesh is wrinkled. Repeat for other side. Watch heat - don't scorch. Chop coarsely and reserve.
Saute garlic over low heat. Add flour and stir with wire whisk for about 5 minutes. Slowly add cream while continuing to whisk until sauce is smooth and thickened. Watch heat. Add cheese and nutmeg and continue to whisk until cheese has melted.
Add eggplant. Turn into 2 greased 1/2-size loaf pans. Sprinkle with romano and bread crumbs. Dot with butter.
Bake at 475 F until top has browned.
This is adapted from a German cookbook borrowed from a friend who has moved. Sorry i can't credit the author. It's listed as Überbackene Aubergine (the unreadable character for some of you is a U umlaut).
When i served this for 120, i deep fried the eggplant cause sauteing would've taken a week. (nobody complained.)
Here's one - Rec: Egg Noodles with Spinach
1/4 pound fresh Chinese egg noodles (rice)
1 teaspoon sesame oil
1 teaspoon chopped fresh ginger
1 medium clove garlic, crushed
10 oz spinach -- washed
2 tablespoons light soy sauce
Salt and freshly ground black pepper --to taste
Bring saucepan half full of water to a boil. Add noodles and simmer 3 minutes or until soft but not sticky. Drain.
Heat oil in the same pan and add ginger and garlic. Let cook a few seconds and add spinach. Pour soy sauce over spinach.
Add noodles and toss with the spinach, breaking up the spinach leaves with the side of the spoon. Add salt and pepper. Spoon onto plate with fish and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 230, Fat: 6g,
Cholesterol: 54mg, Sodium: 831mg, Carbohydrate: 37g, Dietary Fiber: 6g,
Sugars: 3g, Protein: 13g
1/4 pound fresh Chinese egg noodles (rice)
1 teaspoon sesame oil
1 teaspoon chopped fresh ginger
1 medium clove garlic, crushed
10 oz spinach -- washed
2 tablespoons light soy sauce
Salt and freshly ground black pepper --to taste
Bring saucepan half full of water to a boil. Add noodles and simmer 3 minutes or until soft but not sticky. Drain.
Heat oil in the same pan and add ginger and garlic. Let cook a few seconds and add spinach. Pour soy sauce over spinach.
Add noodles and toss with the spinach, breaking up the spinach leaves with the side of the spoon. Add salt and pepper. Spoon onto plate with fish and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 230, Fat: 6g,
Cholesterol: 54mg, Sodium: 831mg, Carbohydrate: 37g, Dietary Fiber: 6g,
Sugars: 3g, Protein: 13g
Posting recipes in PDF format (Adobe Reader)...
You can do it, here's how.
First you have to have web hosting somewhere and/or a way to upload the PDF file to the Internet so that it has it's own URL (like if you have your own personal web site or web page somewhere). So you might upload it to (for example):
http://www.my-personal-website.com/recipes/applepie.pdf
Once that's uploaded and you've verified the URL of the PDF file, then you post a new message in this forum and put the URL in the "Link URL" field below the message subject. When users click on that link it will open the PDF file in a new window.
You can do it, here's how.
First you have to have web hosting somewhere and/or a way to upload the PDF file to the Internet so that it has it's own URL (like if you have your own personal web site or web page somewhere). So you might upload it to (for example):
http://www.my-personal-website.com/recipes/applepie.pdf
Once that's uploaded and you've verified the URL of the PDF file, then you post a new message in this forum and put the URL in the "Link URL" field below the message subject. When users click on that link it will open the PDF file in a new window.
Here ya go, Dawn...
I don't use any vegetarian cookbooks - I've checked out many, and most of the recipes seem really bland to me. So, all the recipes I use are either from the Internet or I make them up as I go along.
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
7/8 pound canned black beans, UNDRAINED (15 oz can)
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty.
Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
from Cooking Light
*(Note: I served this with a yogurt dip: nonfat plain yogurt, chopped cilantro, cumin, and Cajun hot sauce, along with chopped red onion and chopped tomatoes on the side).
VEGETABLE CHILI
(I serve this with brown rice).
From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
VEGETABLE COUSCOUS PAELLA
"Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."
INGREDIENTS:
2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I cheated and used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Serves 6.
From Bon Appétit
TOMATO CHEESE PIE WITH CRUMB CRUST
(In addition to the spices listed, I added some onion powder and a few pinches of oregano. I serve this as a main dish for two along with a tossed salad).
INGREDIENTS:
1 1/2 cups fresh breadcrumbs (I used dried)
3 tablespoons butter or margarine, melted (I used butter)
1/2 cup grated parmesan cheese, divided (I used Parmigiano Reggiano)
2 large firm tomatoes, sliced (The first two times I used 5 medium to medium/large plum tomatoes - the last time I used 5 Campari tomatoes)
1/2 teaspoon granulated sugar
salt and pepper, to taste
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped
2 eggs, beaten
1/2 cup half-and-half (I used lowfat milk)
1/2 cup grated swiss cheese (The last time I made this, I used a combination of extra sharp cheddar, soft goat cheese, and Parmigiano Reggiano)
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Combine crumbs, butter and 1/4 cup (4 Tbsp) Parmesan cheese.
3. Press into greased 9" pie plate and bake for 10 minutes.
4. Remove from oven and cool completely on wire rack.
5. Re-set oven temperature to 350 degrees F.
6. Spread tomatoes in a layer on the crumb crust (I made two layers).
7. Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
8. Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes. (I added some salt and pepper to the egg mixture).
9. Sprinkle the remaining Parmesan over the top.
10. Bake for 30 minutes.
Makes 6 side-dish servings or 2 main dish servings.
Edited from Recipezaar
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
INGREDIENTS:
2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I use 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I make them thinner so they cook through)
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth
2 cups grated Parmesan cheese (use Parmigiano Reggiano)!
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)
DIRECTIONS:
Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
Serves 6.
Bon Appétit
July 1999
Susan Springob, Columbia SC
Too Busy To Cook?
SWEET PEPPERS WITH PASTA
"The key to this recipe is cooking the bell peppers until they’re meltingly tender..."
INGREDIENTS:
4 large garlic cloves, minced (I crush them first, then chop)
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 lb.), cut into 2-inch-long julienne
1/2 cup dry white wine
1 lb. penne
Salt and black pepper, to taste
DIRECTIONS:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, (around 20 minutes or longer).
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
(*Serve with grated Parmigiano Reggiano)!
Makes 4 generous main course servings.
- Gourmet
I don't use any vegetarian cookbooks - I've checked out many, and most of the recipes seem really bland to me. So, all the recipes I use are either from the Internet or I make them up as I go along.
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
7/8 pound canned black beans, UNDRAINED (15 oz can)
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty.
Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
from Cooking Light
*(Note: I served this with a yogurt dip: nonfat plain yogurt, chopped cilantro, cumin, and Cajun hot sauce, along with chopped red onion and chopped tomatoes on the side).
VEGETABLE CHILI
(I serve this with brown rice).
From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
VEGETABLE COUSCOUS PAELLA
"Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."
INGREDIENTS:
2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I cheated and used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Serves 6.
From Bon Appétit
TOMATO CHEESE PIE WITH CRUMB CRUST
(In addition to the spices listed, I added some onion powder and a few pinches of oregano. I serve this as a main dish for two along with a tossed salad).
INGREDIENTS:
1 1/2 cups fresh breadcrumbs (I used dried)
3 tablespoons butter or margarine, melted (I used butter)
1/2 cup grated parmesan cheese, divided (I used Parmigiano Reggiano)
2 large firm tomatoes, sliced (The first two times I used 5 medium to medium/large plum tomatoes - the last time I used 5 Campari tomatoes)
1/2 teaspoon granulated sugar
salt and pepper, to taste
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped
2 eggs, beaten
1/2 cup half-and-half (I used lowfat milk)
1/2 cup grated swiss cheese (The last time I made this, I used a combination of extra sharp cheddar, soft goat cheese, and Parmigiano Reggiano)
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Combine crumbs, butter and 1/4 cup (4 Tbsp) Parmesan cheese.
3. Press into greased 9" pie plate and bake for 10 minutes.
4. Remove from oven and cool completely on wire rack.
5. Re-set oven temperature to 350 degrees F.
6. Spread tomatoes in a layer on the crumb crust (I made two layers).
7. Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
8. Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes. (I added some salt and pepper to the egg mixture).
9. Sprinkle the remaining Parmesan over the top.
10. Bake for 30 minutes.
Makes 6 side-dish servings or 2 main dish servings.
Edited from Recipezaar
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
INGREDIENTS:
2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I use 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I make them thinner so they cook through)
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth
2 cups grated Parmesan cheese (use Parmigiano Reggiano)!
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)
DIRECTIONS:
Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
Serves 6.
Bon Appétit
July 1999
Susan Springob, Columbia SC
Too Busy To Cook?
SWEET PEPPERS WITH PASTA
"The key to this recipe is cooking the bell peppers until they’re meltingly tender..."
INGREDIENTS:
4 large garlic cloves, minced (I crush them first, then chop)
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 lb.), cut into 2-inch-long julienne
1/2 cup dry white wine
1 lb. penne
Salt and black pepper, to taste
DIRECTIONS:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, (around 20 minutes or longer).
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
(*Serve with grated Parmigiano Reggiano)!
Makes 4 generous main course servings.
- Gourmet
Absolutely LOVE, Rec: Wild Mushroom and three Cheese lasagne (m)
I have made this numerous times. You can't go wrong. (Although you could go broke!) I have substituted regular shrooms in the past; when I knew that the guests would not appreciate the wild shrooms, I just added some truffle oil. Very flexible recipe. The tastes are fabulous. You can make ahead, even use the
I know Joe makes this also, so he may chime in...
Regards,
Barb
Wild Mushroom and 3 cheese Lasagne
The combination of ricotta, Parmesan and goat cheese and porcini and shiitake mushrooms makes this classic dish new again. Offer red wine throughout dinner and Italian ice cream and cookies-gelato and biscotti-for dessert.
Sauce
1 7/8-to 1-ounce package dried porcini mushrooms
1 cup hot water
3 tablespoons olive oil
1 medium onion, chopped
12 ounces button mushrooms, sliced
6 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
4 large garlic cloves, minced
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/8 teaspoon dried crush red pepper
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
Filling
2 15-ounce containers ricotta cheese
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup purchased pesto sauce
2 eggs
1 egg yolk
12 (about) lasagne noodles
20 ounces soft mild goat cheese (such as Montrachet), crumbled
1 tomato, seeded, chopped
Fresh basil or rosemary
For sauce:
Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
For filling:
Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.
Serves 8.
Bon Appétit
March 1994
Epicurious.com © CondéNet, Inc. All rights reserved.http://www.epicurious.com/recipes/recipe_views/views/1333
I have made this numerous times. You can't go wrong. (Although you could go broke!) I have substituted regular shrooms in the past; when I knew that the guests would not appreciate the wild shrooms, I just added some truffle oil. Very flexible recipe. The tastes are fabulous. You can make ahead, even use the
I know Joe makes this also, so he may chime in...
Regards,
Barb
Wild Mushroom and 3 cheese Lasagne
The combination of ricotta, Parmesan and goat cheese and porcini and shiitake mushrooms makes this classic dish new again. Offer red wine throughout dinner and Italian ice cream and cookies-gelato and biscotti-for dessert.
Sauce
1 7/8-to 1-ounce package dried porcini mushrooms
1 cup hot water
3 tablespoons olive oil
1 medium onion, chopped
12 ounces button mushrooms, sliced
6 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
4 large garlic cloves, minced
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/8 teaspoon dried crush red pepper
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
Filling
2 15-ounce containers ricotta cheese
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup purchased pesto sauce
2 eggs
1 egg yolk
12 (about) lasagne noodles
20 ounces soft mild goat cheese (such as Montrachet), crumbled
1 tomato, seeded, chopped
Fresh basil or rosemary
For sauce:
Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
For filling:
Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.
Serves 8.
Bon Appétit
March 1994
Epicurious.com © CondéNet, Inc. All rights reserved.http://www.epicurious.com/recipes/recipe_views/views/1333
marsha-tbay
Well-known member
There are tons of vegetarian recipes available (info inside) Thanks to AngAK for referral!
At Yahoo, there are vegetarian groups to join:
vegetarian group
vegetarian_group (probably the best)
feral vegetarian
I joined, though I'm not completely vegetarian. There is a wide variety of people who join, non vegetarian, vegans, etc., just to get access to lots of veggie recipes. Join, you won't be sorry, you don't have to introduce yourself if you don't want, I didn't...just have access to lots recipes of my choice.
once you join, you have access to their archives to search past recipes.
Also, one of the gals is just starting several new groups through google just so she can post vegetarian from years back that lots of folks today never saw.
At Yahoo, there are vegetarian groups to join:
vegetarian group
vegetarian_group (probably the best)
feral vegetarian
I joined, though I'm not completely vegetarian. There is a wide variety of people who join, non vegetarian, vegans, etc., just to get access to lots of veggie recipes. Join, you won't be sorry, you don't have to introduce yourself if you don't want, I didn't...just have access to lots recipes of my choice.
once you join, you have access to their archives to search past recipes.
Also, one of the gals is just starting several new groups through google just so she can post vegetarian from years back that lots of folks today never saw.