Posts Tagged ‘Vegetarian’
Baked Ziti
Posted on: October 9, 2009
Ingredients
1 28-ounce can whole peeled tomatoes, undrained
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
3 cups water
12 ounces ziti
1/2 cup heavy cream
4 tablespoons Parmesan cheese
1/4 cup chopped fresh basil
8 tablespoons shredded mozzarella cheese
Directions
Preheat the oven to 400°F. Meanwhile, pour the can of tomatoes into a food processor. Process until the tomatoes are roughly chopped, not pureed.
Pour the oil into a large oven-safe skillet set over medium-high heat. Add the garlic and red pepper flake and cook for about 1 minute, or until fragrant. Dump in the chopped tomatoes and salt. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Pour in the water, stir, and then add the pasta. Turn the heat back up to medium-high. Cook until the pasta is tender, about 15 minutes.
Add the cream, Parmesan, and basil and stir well. Season with salt and pepper to taste. Then sprinkle the mozzarella on top. Place skillet in the oven and cook for 10 to 15 minutes, or until the cheese has melted and slightly browned.
Adapted from: Cooks Illustrated, The Best Skillet Recipes.
Ranch Dip
Posted on: September 28, 2009
Ingredients
3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
Directions
Chill for at least an hour (best overnight) to allow flavors to meld.
Source: Sara Moulton
Pancakes
Posted on: September 7, 2009
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Source: All Recipes
Ingredients
2 cups roasted vegetables
4 oz. aged Cheddar cheese, grated
4 happy organic free-range eggs, beaten
1/2 cup light cream, Half & Half
A pinch of nutmeg
10 sweet grape or cherry tomatoes, halved
Chopped basil or parsley
Directions
Pre-heat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate.
Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.
In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)
Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.
Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.
Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.
Serves 4 for dinner, 5-6 for lunch.
Source: Karina’s Kitchen
Spinach Dip
Posted on: September 7, 2009
Ingredients
1 can artichoke hearts, drained and roughly chopped
1 package frozen, chopped spinach, thawed and drained
1 8 oz block of Monterey jack cheese, cubed
1 cup Parmesan cheese (about half of the cylinder tube)
1 cup mayonnaise
A few cloves of garlic (you can also use garlic powder), minced
Instructions
Combine everything in a Crockpot and mix, adding garlic to taste. Set on High for an hour stirring occasionally so the edges don’t burn. You can also microwave it until cheese is melting, stirring every couple of minutes.
Onion Dip
Posted on: September 7, 2009
Ingredients
2 large yellow onions
3 tablespoons butter
1/8 teaspoon paprika
1/8 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, softened – I used neufatchel
1/2 cup sour cream – I used light
1/2 cup mayonnaise
Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
Heat the butter in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in a bowl and beat with an electric mixer until smooth. Add the onions and mix well. Taste for seasonings.
Adapted from: The Barefoot Contessa Cookbook
Bean Dip
Posted on: September 7, 2009
Ingredients
8 oz cream cheese
1 small can chopped green chilis
1 can vegetarian chili (can be w/ meat, if you want)
1 onion, chopped finely
cheddar cheese
Directions
In a 9 in round glass dish, layer the cream cheese, chilis, chili, onion, and
cheese. Microwave for about 5 min, or until heated through.
Source: My friend Sarah
Rachel's Recipes 