vegetarian Archives - Page 17 of 18

Ravioli with Roasted Zucchini

August 23, 2011 ·

For the second recipe of ‘Zucchini Week,’ I am very excited to share this Ravioli with Roasted Zucchini recipe. This dish has immediately vaulted its way into our rotation, and frankly we have been trying to find excuses to make it again and again and again. It’s that good and easy too!

We are huge garlic fans, so I thought slices instead of crushed would be a nice change. The garlic pieces become a little crispy, which adds nice texture to the dish and the flavor is incredible. The crushed red pepper gives this dish a little kick as well. All together, this becomes the perfect topping for ravioli, or any pasta really.

Ravioli with Roasted Zucchini
Yields 4 servings

4 small zucchini, sliced into 1/4-inch rounds
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
6 garlic cloves, sliced
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground pepper
1 pound fresh cheese or spinach ravioli
3 tablespoons chopped parsley

Preheat oven to 400. Spray baking dish or rimmed baking sheet with cooking spray. Set aside. Bring a large pot of water to a boil
In a small bowl, mix olive oil and crushed red pepper.
Add zucchini, garlic and 3 tablespoons cheese to oil mixture and toss until thorougly coated.
Place zucchini mixture in a single layer on a baking dish or rimmed baking sheet. Bake for 25-30 minutes, tossing halfway through, until tender and golden brown.
Meanwhile, within the last 5-10 minutes of baking time, add ravioli to boiling water and cook per package directions (or 3-5 minutes until they float). Drain and place in large bowl.
Toss ravioli gently with roasted zucchini and garlic, half the parsley, and half of the remaining cheese. Serve immediately, topping with remaining parsley and cheese.

Adapted from Real Simple

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: cheese, dinner, easy, pasta, roasted, zucchini

Mushroom and Spinach Frittata with Smoked Gouda

August 17, 2011 ·

On Monday, I shared with you a summery dessert that uses 4 egg yolks. I also promised you a healthy way to use up those remaining egg whites. A promise is a promise! This Mushroom Spinach Frittata with Smoked Gouda uses exactly 4 egg whites. How is that for even-steven!

Now I’m not normally a ‘smoked’ fan, but smoked gouda is truly the perfect complement to the earthy mushrooms in this frittata. The spinach gives beautiful color and flavor to the dish as well. From the original recipe, I increased the onion and added garlic. To compensate for these additions, I increased the olive oil by 1 teaspoon.

The result is a delicious protein-packed veggie-filled dish that is perfect for breakfast, brunch, or a light dinner served with a side salad (saving room for Lime Tart for dessert, of course).

Mushroom and Spinach Frittata with Smoked Gouda

Yields: 4 servings

Ingredients

1 tablespoon extra virgin olive oil
1 cup chopped Vidalia onion
8 ounces sliced mushrooms (I used baby bellas)
3 garlic cloves, minced
4 cups packed baby spinach leaves
2 large eggs
4 large egg whites
½ cup shredded smoked Gouda cheese, divided
Pinch of salt
¼ teaspoon pepper
Cooking spray

Instructions

Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.

Nutrition Information per Serving (1/4 frittata)

Calories = 177 ~ Fat = 9.6g ~ Carbs = 8.8g ~ Fiber = 1.5g ~ Protein = 13.5g

Adapted from Health Magazine, March 2007

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: cheese, eggs, frittata, mushrooms, spinach

Baked Penne with Cheddar & Leeks

August 12, 2011 ·

Hi friends, are you still with me? In yesterday’s food-free post, I promised you a tasty recipe. What can be more tasty than cheese…and lots of it! Not much if you ask me. This upscale version of macaroni and cheese has plenty of cheese and a twist to boot.

Actually the twist in this dish is two-fold. For one, eggs, in lieu of a roux, are used as a thickener which creates a gooey custard. For two, the addition of sweet leeks provides the perfect counterbalance to the cheddar. All together it takes your everyday macaroni and cheese comfort food to a whole new level of cheesy goodness.

While it takes a little extra effort to make this dish, it is definitely worth it. It makes enough to serve a crowd, a couple of hungry teenagers, or simply to reheat throughout the week for lunches. Served with a side of green beans, a salad or whatever is your favorite vegetable, Baked Penne with Cheddar and Leeks is sure to become a family favorite!

Have a fabulous weekend and thank you for visiting Alida’s Kitchen!

Baked Penne with Cheddar and Leeks
Serves 8 to 10

1/4 cup (1/2 stick) butter (I used light butter)

5 cups chopped leeks, white and pale green parts only; about 5 large
2 garlic cloves, minced

1/4 cup all purpose flour

3 1/2 cups skim milk

1 pound extra-sharp cheddar cheese, coarsely grated, about 4 cups packed

1 tablespoon Dijon mustard

1 teaspoon hot pepper sauce
Fresh ground pepper

2 large eggs

1 pound penne pasta

Spray baking dish with cooking spray 13 x 9 baking dish. Set aside. Preheat oven to 400°F.
Melt 1/4 cup butter in heavy large saucepan over medium heat.
Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally (about 12 minutes; do not brown). After about 10 minutes, add minced garlic to the leeks to cook for the final 2 minutes.
Then uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes. Let stand 15 minutes. Serve hot.

Adapted from Bon Apetit

Filed Under: main dishes, Recipes, vegetarian Tagged With: baby/toddler, dinner, pasta

Pasta with Grape Tomatoes and Mozzarella

August 10, 2011 ·

The first time I made this pasta, I was a little underwhelmed. It was good, but not great. While I love pasta, tomatoes, mozzarella and chickpeas, there was something that just wasn’t doing it for me. However, I was not willing to give up on this recipe so easily. It had all the potential to be something fantastic, just clearly needed a little tweaking.

First, I decided to marinate the tomatoes and mozzarella in the vinaigrette while I cooked the pasta. I also added some garlic for good measure. It then became obvious. While thyme may offer a unique flavor, it was just not right in this dish. What goes best with tomatoes and mozzarella is…basil! Nothing beats classic caprese-inspired flavors.

As I hoped, with just a few changes, this dish became something extraordinary. It was simple, delicious and very easy to make. We enjoyed this pasta warm as an entree, but it would also be excellent served as a pasta salad. This quick and easy pasta has definitely landed a spot in our weeknight dinner rotation!

Pasta with Grape Tomatoes and Mozzarella
Yields 4 to 6 servings

1 tablespoons olive oil
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 tablespoons fresh basil leaves, plus more for garnish

1 pint grape or cherry tomatoes, halved

8 ounces fresh mozzarella, cubed

12 ounces pasta (any shape short pasta, any flavor; I used whole wheat & flax rotini)
1 can (15 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

In a large bowl, whisk together oil, vinegar, garlic and basil. Add tomatoes and mozzarella and toss until combined. Set aside.
Cook pasta in a large pot of boiling water until al dente, according to package instructions. Add chickpeas to pot for the last 2 minutes of cooking. Reserve 1/2 cup pasta water. Drain pasta mixture and return to pot.
Add tomato mixture to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce to coat the pasta (you may not need all of the water).
Season with salt and pepper, as desired and toss to combined. Serve, garnished with basil leaves, if desired.

Adapted from Everyday Food

Filed Under: Recipes, vegetarian Tagged With: beans, cheese, chickpeas, easy, pasta, quick, tomato

Chipotle Black Bean Tacos

August 1, 2011 ·

Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}

Chipotle Black Bean Tacos | alidaskitchen.com

Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

Chipotle Black Bean Tacos

Author: Alida Fischbach

Yields: 6 servings

Ingredients

1 tablespoon canola oil
1 onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1-2 teaspoons chipotle chili in adobo sauce, minced
⅓ cup vegetable broth
2 15 ounce cans of black beans, drained and rinsed
½ cup salsa
6 10-inch whole wheat tortillas
Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa

Instructions

Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
Serve ⅓ cup filling for each tortilla along with desired toppings.

Notes

Adapted from Pink Parsley, originally from Cooking Light

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegan, vegetarian Tagged With: beans, black beans, dinner, easy, Mexican, quick, vegan, vegetable

Rosemary Roasted Potatoes

July 27, 2011 ·

As my rosemary plant continues to flourish, so continues my search for tasty recipes using rosemary. I recently made Herbed Balsamic Grilled Chicken, which required a suitable accompaniment. For some reason it was just screaming potatoes to me.

This recipe for Rosemary Roasted Potatoes has a nice short list of ingredients and could not be any easier. It is very hands off, which worked well with cooking the rest of the meal on the grill (or doing whatever else you need to do).

The only changes I made from the original recipe were adding more garlic and increasing the amount of potatoes to use up my 2 pound bag. Otherwise, this recipe is absolutely THE perfect go-to recipe for roasted potatoes.

Rosemary Roasted Potatoes
Serves 6 to 8

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, quartered
Preheat the oven to 400 degrees.

Cut potatoes in quarters and put in bowl with the olive oil, garlic, rosemary, salt and pepper. Toss making sure potatoes are well-coated.
Dump potatoes on a foil-lined rimmed baking sheet and spread out so they are 1 layer.
Roast in oven for at least an hour, or until browned and crisp. Flip twice during cooking to ensure evenly browning.

Slightly adapted from Ina Garten

Filed Under: gluten free, healthy, Recipes, sides, vegetarian Tagged With: potatoes, rosemary, vegan, vegetable

Garden Pizza Puffs

July 25, 2011 ·

We eat a lot of muffins in this house. We also eat a lot of pizza. So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

The original recipe is made with pepperoni, which would be pretty good. I thought it would be even better with made vegetables and herbs. The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like. I have also used whole wheat and all-purpose flours, and either one works great. The beauty of this recipe is the ability to customize everything to suit your preferences.

Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party. Mike and I had 10 puffs each and called it dinner. These puffs would also be a tasty treat for kids.

Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe. In the meantime, we will just have to continue to test several variations of pizza puffs. Oh the sacrifices we make! 🙂

Garden Pizza Puffs

Yields: Yields 24 puffs (see note)

Ingredients

¾ cup all-purpose flour or whole wheat pastry flour
¾ teaspoon baking powder
¾ cup skim milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
2-3 garlic cloves, minced
½ cup red onion, chopped
½ cup roasted red pepper, chopped
1½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper (optional)
pizza sauce, for serving

Instructions

Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.

Notes

Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

Adapted from Rachael Ray

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: baby/toddler, cheese, dinner, easy, pizza, quick, vegetable, whole wheat

Kiddie Cheese Square

July 19, 2011 ·

All right folks, here is a tasty treat for your little ones. Now Adam is not a picky eater per se, but he will not eat plain cottage cheese, and he will not eat plain eggs (no matter how much cheese is added). Put the 2 together, along with some flour and shredded cheese and voila! Kiddie Cheese Square is delicious, protein-packed, and one of Adam’s favorite lunches!

Making Kiddie Cheese Square could not be any easier – just mix everything together and bake. I typically cut the square in quarters and then wrap each quarter in cling wrap to store (and refrigerate after a couple days). I have also stored cheese square in the pan, but fridge space is a premium in our house, so storing them as quarters is easier. Do what works best for you.

To serve, I cut 1-2 strips from the square and heat in the microwave for about 5 seconds (enough to heat and soften the square). I then cut the strips into bite-sized pieces for Adam. At 16 months, he averages about 4 strips per sitting, and at 12 months, he ate 1-2 strips.

I think cheese square tastes like a cheesy pie crust. Others have remarked it is like kiddie pizza without the sauce. Regardless of what we think, Adam just thinks it’s great! Who would have thought that 4 simple ingredients mixed together could turn into something so tasty!

Kiddie Cheese Square
Yields one 9 x 9 square, serving size varies

3/4 cup all-purpose flour (see note)
1 egg, lightly beaten
3 ounces cheese, shredded (any cheese, such as cheddar, colby jack, mozzarella)
1 cup cottage cheese

Preheat oven to 350 degrees. Spray 9 x 9 inch baking pan with cooking spray. Set aside.
In a large bowl, combine cheese, egg and cottage cheese. Add flour and mix until combined. Be careful not to over mix. (Note: mixture will be stiff to stir, yet sticky to the touch).
Pour mixture in baking pan. Using waxed paper, press mixture to spread out and fill the pan.
Bake for about 35-40 minutes, or until a toothpick in the middle comes out clean. Be careful not to over bake. Cool and cut into squares.

Note: I have tried using whole wheat flour and whole wheat pastry flour, and this definitely works best with all-purpose flour. Whole wheat flours made the square too dense for Adam to “chew” but might work for a child with molars.

Adapted from The Everything Cooking for Baby and Toddler Book

Filed Under: Recipes, vegetarian Tagged With: baby/toddler, cheese, cottage cheese

Herbed-Grilled Tomatoes

July 13, 2011 ·

Growing up, I remember summer was filled with an abundance of zucchini, rhubarb and tomatoes. According to me, zucchini was best served as bread, rhubarb was best served as crisp and tomatoes were best served to someone else. I was not a fan of tomatoes.

Actually, I still do not care for plain tomatoes, unless they are in a salad. I like my tomatoes made into something. And I must say, these Herbed-Grilled Tomatoes are definintely something!

Of course you can’t go wrong with balsamic vinegar, fresh basil and garlic. In fact, that makes for a pretty common (and tasty) vinaigrette. The role of the marinade in this dish is perfectly subtle.

What takes these tomatoes from ordinary to extraordinary is in the grilling. The charring from the grill, combined with the marinade, results in tomatoes literally bursting with fresh flavor. Topped with Parmesan cheese, Herbed-Grilled Tomatoes are an easy, healthy, and delicious side dish made on grill.

Herbed-Grilled Tomatoes
Yields 4 servings (2 tomato halves per serving)

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
3-4 garlic cloves, minced
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 medium tomatoes, halved
1 tablespoon grated fresh Parmesan cheese

In a wide shallow bowl (13 x 9 baking dish works well) mix together the olive oil, vinegar, garlic, basil, salt and pepper.
Add tomatoes, and turn to coat them on all sides.
Prepare grill: brush grates with oil or spray with cooking spray, and preheat to medium high.
Place tomatoes, cut sides down, on the grill rack. Brush once with remaining marinade, and then discard marinade. Grill about 5-7 minutes on each side, or until tomatoes begin to blister, soften and brown. (Note: They can burn easily so keep an eye on them.)
Remove the tomatoes from grill and top with parmesan cheese. Garnish with fresh basil leaves, if desired. Serve immediately.

Adapted from Health, June, 2007

Filed Under: healthy, Recipes, sides, vegetarian Tagged With: easy, grilled

Balsamic Portobello Mushroom Burgers

June 27, 2011 ·

I am always looking for tasty vegetarian options for the grill, and these Balsamic Portobello Mushroom Burgers are a definite winner. The thirsty mushrooms soak up the balsamic vinegar and garlic, yielding an amazing flavor. Paired with the goat cheese, it is a combination that pleases both non-meat and meat eaters alike.

These burgers are very quick to make. Just mix the marinade in the baking dish and let the mushrooms and peppers soak. You can even get your preparation out of the way the day before, intensifying the flavor by letting everything marinate overnight.

On each burger is a slice of red pepper topped with a portobello mushroom, topped with goat cheese, topped with another portobello. Then sprinkle on a little more goat cheese, top with spinach, close the sandwich and eat!

Balsamic Portobello Mushroom Burgers

Yields 4 servings

1/4 cup olive oil, plus more for grates

1/4 cup balsamic vinegar

4 garlic cloves, minced

Coarse salt and ground pepper

1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces

8 portobello mushrooms (about 1 pound total), stems and ribs removed

4 onion hamburger buns

4 ounces goat cheese (crumbled or log; if using a log, cut into slices to place in between the mushrooms)
several spinach leaves

In a shallow dish (a 13 x 9 baking dish works well), whisk together oil, vinegar, garlic, salt, and pepper. Add bell pepper and mushrooms, turning to make sure everything gets coated. Marinate in the refrigerator for 30 minutes up to overnight.
Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill and place in Ziploc bag. When cool enough to handle, remove and discard skin; set bell pepper aside.
Starting with dome-side down, grill mushrooms, covered, until lightly charred. Flip and grill the other side of mushroom until lightly charred and mushroom is tender. (approx. 3 to 4 minutes per side).
Dividing evenly, top bottom half of each bun with bell pepper and mushrooms. Put goat cheese in the middle of the 2 mushroom caps. Top with spinach and sprinkle with remaining goat cheese. Close burger, and serve immediately.

Alternative: This recipe would also make an excellent salad (great for someone who is watching carbs or if you just want more veggies). To make this into a salad, follow the directions above through step 3. Then slice the mushrooms and peppers, toss with a bowl of spinach or mixed greens and top with goat cheese.

Adapted from Everyday Food