Prep Time 10 minutes
Cook Time 20 minutes
Serves 6
Ingredients:
1 tbsp. olive oil
1 cup arborio or short grain rice
1 garlic clove
3 cups low sodium vegetable broth
1 tsp. crumbled sage
1 lb. butternut squash, peeled and cut into 1/2 inch cubes
1/4 cup grated Romano or Parmesan cheese
Directions:
1. Heat oil in a large sauce pan over medium high heat. Then add rice and garlic, and saute for 2 minutes. Stir in broth, sage, and pepper to taste. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2. Stir in squash, and cook for 5 more minutes. Stir in cheese. Let stand, covered, for 5 minutes and serve.
Showing posts with label The Main Course. Show all posts
Showing posts with label The Main Course. Show all posts
Sunday, April 17, 2011
Monday, January 3, 2011
Mushroom Marsala
Every time I make this dish, it reminds me of the family owned Italian restaurant I used to waitress at in high school. The fragrant smell of garlic, mushrooms, and onion cooking in the butter and Marsala wine smell just as they did then...like heaven!
After I've prepared my Mushroom Marsala, I like to serve it over a bed of egg noodles and mashed potatoes. You can lose the mashed potatoes if you're worried about the extra carbs...however, I highly recommend this combination! Serve with a side salad and enjoy!
Ingredients:
1/2 cup unsalted butter
4 cloves of garlic, peeled and finely minced
1 lb. fresh mushrooms (I prefer baby portabella), cleaned and thinly sliced
1/4 tsp. hot red pepper flakes
4 green onions, thinly sliced (or you can substitute half of a medium sized thinly sliced sweet onion)
1 tbsp. flour
1 cup dry Marsala wine
1 cup vegetable broth
salt and pepper to taste
Directions:
*Melt your butter in a 10 inch frying pan over medium heat. Once the butter is hot, and garlic and saute for 30 seconds.
*Add mushrooms and saute for 2 minutes while stirring constantly but gently so you don't break up the mushrooms.
*Add red pepper flakes and onions and cook for another 2 minutes.
*Sprinkle with flour and and cook while stirring constantly for 2 minutes.
*Add Marsala and bring to a boil. Cook until Marsala is evaporated, about 5-7 minutes.
*Add vegetable stock and boil until almost totally evaporated, about 10 minutes.
*Garnish with a sprig of fresh rosemary or parsley and serve immediately.
After I've prepared my Mushroom Marsala, I like to serve it over a bed of egg noodles and mashed potatoes. You can lose the mashed potatoes if you're worried about the extra carbs...however, I highly recommend this combination! Serve with a side salad and enjoy!
Ingredients:
1/2 cup unsalted butter
4 cloves of garlic, peeled and finely minced
1 lb. fresh mushrooms (I prefer baby portabella), cleaned and thinly sliced
1/4 tsp. hot red pepper flakes
4 green onions, thinly sliced (or you can substitute half of a medium sized thinly sliced sweet onion)
1 tbsp. flour
1 cup dry Marsala wine
1 cup vegetable broth
salt and pepper to taste
Directions:
*Melt your butter in a 10 inch frying pan over medium heat. Once the butter is hot, and garlic and saute for 30 seconds.
*Add mushrooms and saute for 2 minutes while stirring constantly but gently so you don't break up the mushrooms.
*Add red pepper flakes and onions and cook for another 2 minutes.
*Sprinkle with flour and and cook while stirring constantly for 2 minutes.
*Add Marsala and bring to a boil. Cook until Marsala is evaporated, about 5-7 minutes.
*Add vegetable stock and boil until almost totally evaporated, about 10 minutes.
*Garnish with a sprig of fresh rosemary or parsley and serve immediately.
Tuesday, July 6, 2010
Vegetarian Shepherds Pie!
I found some beautiful multi-colored carrots at the farmers market a couple of days ago, and decided this recipe would be the perfect way to enjoy them! Feel free to use the orange carrots too, as they are equally flavorful. I served the shepherds pie with a side of roasted fennel sprinkled with parmesan...this recipe will be featured in my next blog post- so stay tuned!
Ingredients
1 bunch of carrots, gently peeled, and chopped into large bite size pieces
1 medium onion, quartered and the petals pulled apart
1 cup of fresh or frozen peas
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons fresh lemon juice (1 for the veggies and one for mashed pots)
2 cups of homemade or instant mashed potatoes
1 cup of parmesan cheese
2 tablespoons of butter
1 teaspoon everyday seasoning
salt & pepper to taste
Directions
1. Preheat oven to 425 degrees.
2. Place all ingredients in a baking dish, and toss with olive oil, salt & pepper, everyday seasoning, and 1 tablespoon of lemon juice.
3. Roast this mixture in the oven for 15 minutes.
4. While the vegetable are roasting, prepare your mashed potatoes, stirring in 1 tablespoon of lemon juice.
5. After 15 minutes, remove the roasted veggies from oven and stir. Then evenly spread your mashed potatoes over them.
7. Cut your 2 tablespoons of butter into little pieces and sprinkle over the potatoes.
8. Sprinkle the top of your mashed potatoes with the entire cup of parmesan cheese.
9. Place in the oven and broil for a few minutes, until the mashed potatoes are lightly browned.
10. If you'd like a garnish, fresh parsley is a wonderful addition! Enjoy!
Tuesday, June 29, 2010
Oven Roasted Vegetables
This recipe is simple and delicious. It can be served alone, over your favorite grain (such as rice or quinoa), or over a mound of creamy mashed potatoes!! I am currently doing a gluten/yeast detox diet (which doesn't give me many food options!) and find this extremely flavorful and filling.
This recipe makes 4 servings
Ingredients
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion, cut into bite-size pieces
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
1.Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, lemon juice,salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
This recipe makes 4 servings
Ingredients
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion, cut into bite-size pieces
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
1.Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, lemon juice,salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Friday, June 25, 2010
Toasted Quinoa Pilaf with Garlic, Kale, and Pine Nuts
I am trying to eliminate more gluten from my diet, and on a recent search to find some gluten free recipes, I came across this wonderful blog...http://glutenfreebay.blogspot.com. This vegan salad has a wonderful nutty flavor, and can be served as a main dish on it's own, or over a bed of fresh spinach.
Ingredients
1 Tbsp extra virgin olive oil
1/2 cup onions, chopped finely
6 cloves garlic
1 cup quinoa
2 cups chicken or vegetable broth
1/4 tsp sea salt
1 large carrot, shredded
2 cups finely shredded kale
1 Tbsp tomato paste
1/3 cup celery, minced
1 tsp fresh thyme
Freshly ground black pepper, to taste
1/4 c pine nuts
If you purchased quinoa in bulk, make sure you rinse it thoroughly in a fine strainer to remove its bitter coating. If you purchased a boxed brand, no rinsing is necessary unless otherwise stated on the label.
Place quinoa in a heavy, large skillet over medium heat. Cook for about 15 minutes, shaking the pan frequently to move the quinoa around. Cook until the quinoa becomes golden brown. Remove from heat.
Heat oil in the bottom of a medium saucepan. Add onions and sautee until just beginning to brown. Add garlic and cook for another 1-2 minutes. Add quinoa and sautee for a minute. Add all remaining ingredients except for celery and pine nuts.
Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes. Add the celery and mix well, then cover and continue cooking for 5 minutes or until done. When quinoa is done, it should be tender and the spiral-like germ will have separated from the rest of the grain.
In the dry skillet used for toasting the quinoa, now lightly toast pine nuts over medium-low heat. Pine nuts burn quickly so stir them frequently and remove them from the pan the moment they appear golden brown. Stir into pilaf before serving.
Serve hot or at room temperature.
Ingredients
1 Tbsp extra virgin olive oil
1/2 cup onions, chopped finely
6 cloves garlic
1 cup quinoa
2 cups chicken or vegetable broth
1/4 tsp sea salt
1 large carrot, shredded
2 cups finely shredded kale
1 Tbsp tomato paste
1/3 cup celery, minced
1 tsp fresh thyme
Freshly ground black pepper, to taste
1/4 c pine nuts
If you purchased quinoa in bulk, make sure you rinse it thoroughly in a fine strainer to remove its bitter coating. If you purchased a boxed brand, no rinsing is necessary unless otherwise stated on the label.
Place quinoa in a heavy, large skillet over medium heat. Cook for about 15 minutes, shaking the pan frequently to move the quinoa around. Cook until the quinoa becomes golden brown. Remove from heat.
Heat oil in the bottom of a medium saucepan. Add onions and sautee until just beginning to brown. Add garlic and cook for another 1-2 minutes. Add quinoa and sautee for a minute. Add all remaining ingredients except for celery and pine nuts.
Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes. Add the celery and mix well, then cover and continue cooking for 5 minutes or until done. When quinoa is done, it should be tender and the spiral-like germ will have separated from the rest of the grain.
In the dry skillet used for toasting the quinoa, now lightly toast pine nuts over medium-low heat. Pine nuts burn quickly so stir them frequently and remove them from the pan the moment they appear golden brown. Stir into pilaf before serving.
Serve hot or at room temperature.
Wednesday, June 2, 2010
Lentils with Brown Rice and Kale
This yummy recipe combines 2 of my favorite ingredients...lentils & kale! It's packed full of vitamins and nutrients, and is an excellent source of fiber...enjoy!
Prep time: 5 mins Cook Time: 35 minutes
Ingredients for lentils and kale:
1 C brown lentils, rinsed
¼ tsp salt
⅛ tsp ground black pepper
4 C kale, with heavy stems removed, rinsed and dried
For brown rice:
1 C instant brown rice, uncooked (for quinoa, follow cooking instructions on box)
¼ tsp salt
½ tsp dried basil
For onion:
2 Tbsp olive oil
2 C onion, diced
¼ tsp salt
⅛ tsp ground black pepper
Directions:
1. Rinse lentils thoroughly in a fine wire colander, and remove any stones or debris.
2. In a 4-quart saucepan, cover lentils with 2½ cups of water. Add salt and pepper. Cover, and bring to a boil over high heat. Reduce heat. Simmer for 15 minutes (until adding kale in step 5).
3. In another saucepan, bring 2 cups of water to a boil. Add rice, salt, and basil. Cover, and cook for 10 minutes. Set aside.
4. In a medium sauté pan, warm olive oil over medium heat and add onion, salt, and pepper. Cook and stir until the onion pieces become soft and dark brown (caramelized), but not burnt. If the onions start to stick to the pan, add a few drops of water and scrape the onions loose. Keep cooking until onions are completely caramelized (about 10–15 minutes total). Remove from pan and set aside.
5. After the lentils have cooked for 20 minutes, lightly place the kale on top of the lentils. Do not stir. Cover. The kale will steam while the lentils continue to cook, for another 10 minutes.
6. When the lentils are tender, but not mushy, mix the lentils, kale, and caramelized onions in the sauté pan and stir.
7. To serve, place a serving spoon full of brown rice on plate and top with lentil mixture. Serve immediately.
Prep time: 5 mins Cook Time: 35 minutes
Ingredients for lentils and kale:
1 C brown lentils, rinsed
¼ tsp salt
⅛ tsp ground black pepper
4 C kale, with heavy stems removed, rinsed and dried
For brown rice:
1 C instant brown rice, uncooked (for quinoa, follow cooking instructions on box)
¼ tsp salt
½ tsp dried basil
For onion:
2 Tbsp olive oil
2 C onion, diced
¼ tsp salt
⅛ tsp ground black pepper
Directions:
1. Rinse lentils thoroughly in a fine wire colander, and remove any stones or debris.
2. In a 4-quart saucepan, cover lentils with 2½ cups of water. Add salt and pepper. Cover, and bring to a boil over high heat. Reduce heat. Simmer for 15 minutes (until adding kale in step 5).
3. In another saucepan, bring 2 cups of water to a boil. Add rice, salt, and basil. Cover, and cook for 10 minutes. Set aside.
4. In a medium sauté pan, warm olive oil over medium heat and add onion, salt, and pepper. Cook and stir until the onion pieces become soft and dark brown (caramelized), but not burnt. If the onions start to stick to the pan, add a few drops of water and scrape the onions loose. Keep cooking until onions are completely caramelized (about 10–15 minutes total). Remove from pan and set aside.
5. After the lentils have cooked for 20 minutes, lightly place the kale on top of the lentils. Do not stir. Cover. The kale will steam while the lentils continue to cook, for another 10 minutes.
6. When the lentils are tender, but not mushy, mix the lentils, kale, and caramelized onions in the sauté pan and stir.
7. To serve, place a serving spoon full of brown rice on plate and top with lentil mixture. Serve immediately.
Sunday, March 14, 2010
Black Bean & Corn Quesadillas
This recipe is proof that you can make a tasty & filling meal in no time at all!
Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar 1/4 cup salsa 1/4 teaspoon red pepper flakes
2 tablespoons butter (or non-stick cooking spray)
8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided
Directions:
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes.
2. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
3. Melt 2 teaspoons of the butter in a large skillet over medium heat (or lightly coat pan with non-stick cooking spray). Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar 1/4 cup salsa 1/4 teaspoon red pepper flakes
2 tablespoons butter (or non-stick cooking spray)
8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided
Directions:
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes.
2. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
3. Melt 2 teaspoons of the butter in a large skillet over medium heat (or lightly coat pan with non-stick cooking spray). Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Tuesday, March 2, 2010
Broccoli Cheese Quiche
Quiche is incredibly easy to make, and is one of the most versatile and delicious dishes out there. You can serve it for any meal, and if you're lucky, there will be leftovers for lunch the next day!
ingredients:
1 pre-made deep dish pie crust (you can find these in the frozen foods section of your local grocery store)
4 eggs
1 cup of half & half
1 large sweet chopped onion
3 cups of fresh chopped broccoli florets
5 cloves of fresh garlic
1 1/2 cups of shredded cheese (I prefer fresh parmesan, asiago, extra sharp cheddar or gruyere- the stinkier the better!)
paprika
garlic powder
salt & pepper
directions:
Preheat oven to 350 degrees.
Saute the chopped onions in 2-3 tablespoons of olive oil over low heat until they start to carmalize.
Add chopped garlic and broccoli to pan and saute until soft. Then remove from heat and set aside.
Once oven is ready , place the frozen pie crust on a cookie sheet on the bottom rack of oven for 5 minutes. Use a fork and gently poke holes in the pie crust so it doesn't bubble up.
Bake pie crust in oven for 5 minutes. Remove and sprinkle half of your shredded cheese over the bottom of the pie crust (this will protect the bottom of the crust from getting soggy from the egg mixture).
Evenly distribute all veggies over the cheese. sprinkle veggies with cracked pepper & garlic powder.
Sprinkle remaining cheese evenly over veggies.
In a separate container, mix eggs and half & half together.
Add 2 pinches of salt and cracked black pepper (i usually use 4 twists with the pepper grinder), 1 dash of garlic powder, and 2 dashes of paprika.
Pour egg mixture into pie crust so that all ingredients are saturated evenly.
Bake at 350 degrees for 40 minutes, or until a fork comes out of the center clean. Enjoy!
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