“Meatless Monday” Recipe of the Week – Baked Rice Primavera

June 18, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Rice Primavera. An Italian-Style Baked Rice and Vegetable Casserole Dish. It’s from the CooksRecipes website. You can find this recipe and variations of it on different sites but I went with this one at the Cooks site. The Cooks site is loaded with delicious and healthy recipes so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Baked Rice Primavera
A hearty, Italian-style baked rice and vegetable casserole.

Recipe Ingredients:
10 large mushrooms, cleaned and quartered
2 medium zucchini, cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1 inch cubes
1 medium onion, coarsely chopped
5 teaspoons olive oil
4 cups cooked rice
1 (15-ounce) can chunky Italian-style tomato sauce, or 2 cups homemade sauce
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/3 cup chopped fresh Italian parsley (flat-leaf)
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Wisconsin Parmesan cheese

Cooking Directions:
1 – Lightly butter a 13 x 9 inch baking dish; set aside.
2 – In large roasting pan, toss vegetables and oil until ingredients are lightly coated. Roast at 425°F (220°C) for about 35 minutes, or until vegetables are nicely browned, stirring occasionally.
3 – Reduce oven temperature to 325°F (160°C).
4 – In large mixing bowl, combine roasted vegetables and remaining ingredients, except Parmesan cheese.
5 – Spoon mixture into reserved baking dish; smooth to make an even layer. Sprinkle Parmesan over the top. Cover with aluminum foil, and bake for 20 minutes, or until heated through.

Makes 4 servings.
https://www.cooksrecipes.com/mless/baked_rice_primavera_recipe.html

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“Meatless Monday” Recipe of the Week – Bean and Cheese Enchiladas

June 11, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Bean and Cheese Enchiladas. Refried Beans, Onion, Spices, and shredded Wisconsin Sharp Cheddar Cheese are just some of the ingredients that make up this week’s recipe. It’s from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!

Bean and Cheese Enchiladas
Serve these tasty bean and cheese enchiladas on a bed of shredded lettuce topped with sour cream, shredded cheese and sliced olives.

Recipe Ingredients:
1 (16-ounce) can refried beans
1 cup coarsely chopped onion
1 1/2 cups sour cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
8 small corn or flour tortillas
1 (16-ounce) can enchilada sauce
1/2 cup sliced black olives

Cooking Directions:
1 – Stir together beans, onion, 1/2 cup sour cream, seasonings and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
2 – Pour a thin layer of enchilada sauce on bottom of 13×9 inch baking pan. Placed filled tortillas in pan. Cover with remaining sauce.
3 – Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes.
4 – Serve on a bed of shredded lettuce and top with remaining sour cream, cheese and olives.

Makes 4 servings.
https://www.cooksrecipes.com/mless/bean_and_cheese_enchiladas_recipe.html

“Meatless Monday” Recipe of the Week – Penne with Asparagus

June 4, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Penne with Asparagus. Easy dish to prepare and some of the ingredients be needing; Sautéed Asparagus pieces, Italian Tomato Sauce, Parmesan Cheese, Herbs, Spices, and Penne Pasta. The recipe is from the CooksRecipes website. The Cooks site has a huge selection of recipes for all tastes, diets, or cuisines. Check it out today! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Penne with Asparagus
Tender, sautéed asparagus pieces, an Italian tomato sauce and Parmesan cheese are tossed with penne pasta in this simple, yet sophisticated dish.

Recipe Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 medium onions, chopped
4 large garlic cloves, finely minced
2 (14-ounce) cans Italian-style tomatoes with juice
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
Salt and freshly ground black pepper to taste
1 pound penne, cooked according to package directions
1/2 cup grated fresh Parmesan cheese
Additional grated fresh Parmesan cheese

Cooking Directions:
1 – Melt butter with oil in large cooking pot over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl.
2 – Add onions to pot and sauté until lightly golden in color, about 10 minutes. Add tomatoes with their juices, basil, oregano, red pepper, salt and ground black pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes and stirring occasionally, about 15 minutes.
3 – Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add cooked penne and 1/2 cup Parmesan. Toss to combine. Season with additional salt and ground black pepper, if needed. Transfer pasta to large serving bowl. Serve, passing additional cheese separately.

Makes 4 servings.
https://www.cooksrecipes.com/mless/penne-with%20asparagus-recipe.html

“Meatless Monday” Recipe of the Week – Tamale Pie

May 28, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe is – Tamale Pie. It’s a Vegetarian Tamale Pie! Another one of those Meatless Recipes that needs no meat! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. The Cooks site has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:
Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:
1 – In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 – Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 – In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 – Spread batter over bean mixture and top with cheese.
5 – Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.

Makes 4 to 6 servings
https://www.cooksrecipes.com/mless/tamale_pie_recipe.html

“Meatless Monday” Recipe of the Week – Spanish Potato Skillet

May 7, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Spanish Potato Skillet. If you’re a Potato Lover like myself you’ll love this week’s recipe of Spanish Potato Skillet! White Potatoes, Onions, Eggs, Salt, Pepper, Hot Red Pepper Sauce, and Flat Leaf Parsley make up this Dish. Where’s the Meat? Who cares! It’s from one of my favorite Recipe Sites, the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spanish Potato Skillet

Recipe Ingredients:
1 1/3 pounds unpeeled potatoes, such as round reds or long whites (about 4 medium) cut into 1/8-inch thick slices
1/4 cup olive oil
1 large onion, thinly sliced
4 large eggs
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Several drops hot red pepper sauce
Chopped fresh flat-leaf parsley or chives (optional)

Cooking Directions:
1 – Put the potatoes into a large saucepan with enough salted water to cover. Bring to a boil over high heat. Reduce the heat; cover and simmer for 8 minutes or until the potatoes are tender. Drain well.
2 – Meanwhile, heat half of the oil in a large nonstick skillet over medium heat. Add the onion and sauté for 6 to 8 minutes, or until soft and golden; remove from heat.
3 – Beat the eggs, salt, black pepper and hot pepper sauce in a large bowl.
4 – Add the onion and potatoes to the eggs, tossing until mixed well. (It’s okay if some of the potato slices break.)
5 – Preheat the broiler.
6 – Heat the remaining oil in the same skillet over medium-high heat. Spread the potato mixture evenly and press it down lightly. Reduce the heat to medium and cook for about 4 minutes, or until bottom is golden brown, shaking the pan back and forth once or twice.
7 – Place the skillet under the broiler. (If the skillet handle is not oven-proof, wrap it in triple thickness of aluminum foil before placing it in the oven.) Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the eggs are set. Watch carefully! Sprinkle with parsley. Cut into wedges; serve hot or warm.
Makes 4 servings.

https://www.cooksrecipes.com/mless/spanish_potato_skillet_recipe.html

“Meatless Monday” Recipe of the Week – Mozzarella Risotto Cakes with Marinara Sauce

April 30, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mozzarella Risotto Cakes with Marinara Sauce. Made using BUITONI Risotto and BUITONI® Marinara Sauce, so you know this is going to be a winning dish! The recipe is off the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Be sure to check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Mozzarella Risotto Cakes with Marinara Sauce
These risotto cakes, topped with marinara sauce, make a wonderful vegetarian entrée that is simply delicious.

Recipe Ingredients:
1 (5.5-ounce) package BUITONI Risotto with Rosemary & Potatoes, cooked and cooled
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons freshly grated Romano cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup olive oil – divided use
1(15-ounce) container BUITONI® Marinara Sauce, warmed

Cooking Directions:
1 – Combine risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with bread crumbs.
2 – Heat 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.
Makes 12 risotto cakes.

Nutritional Information Per Serving (1/12 of recipe): Calories: 150 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 450 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 3 g Protein: 4 g.
https://www.cooksrecipes.com/mless/mozzarella_risotto_cakes_with_marinara_sauce_recipe.html

“Meatless Monday’ Recipe of the Week – Jamaican Beans and Rice

April 23, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Jamaican Beans and Rice. You’ll never miss the Meat with this week’s recipe of Jamaican Beans and Rice. Red Beans, Black Beans, and Sweet Potatoes are just a few of the ingredients that make up this recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Jamaican Beans and Rice
Sassy Jamaican-style beans and rice makes for a quick and easy weekday or weekend meal.

Recipe Ingredients:
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 teaspoon minced garlic
1/2 jalapeño chile, veins and seeds discarded, minced
1 1/4 teaspoons dried thyme leaves
1/4 teaspoon ground allspice
1 tablespoon vegetable oil
1 (14.5-ounce) can fat-free reduced-sodium vegetable broth
2 (15-ounce) cans red or black beans, rinsed, drained (3 cups cooked)
2 cups cubed peeled sweet potatoes (1/2-inch cubes)
3 tablespoons lime juice

Cooking Directions:
1 – Sauté onion, pepper, garlic, jalapeño, thyme, and allspice in oil in medium saucepan 3 to 4 minutes.
2 – Add vegetable broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.
Makes 4 servings (about 1 cup each).

Tips: Frozen onion and green pepper, and prepared garlic can be used. Recipe can be prepared 1 to 2 days in advance; refrigerate, covered.

Nutritional Information Per Serving (1/4 of recipe): Calories 392; Fat 4g; % Calories from Fat 8; Carbohydrate 74g; Folate 210mcg; Sodium 547mg; Protein 18g; Dietary Fiber 7g; Cholesterol 0mg.

https://www.cooksrecipes.com/mless/jamaican_beans_and_rice_recipe.html

“Meatless Monday” Recipe of the Week – Spring Vegetable Ragout

April 16, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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“Meatless Monday” Recipe of the Week – Spring Vegetable Ragout MONDAY

This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragout. Fiddleheads, Squash, Carrots, and Peas are just some of the ingredients that make up this week’s Recipe. It’s from the CooksRecipes website which has a huge selection of Recipes for all tastes and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spring Vegetable Ragout
A spring vegetable and wild mushroom stew with fiddleheads.

Recipe Ingredients:
1/2 pound fiddleheads cleaned, procedure follows
1/2 pound baby pattypan squash, trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf
1 cup vegetable broth
1/4 pound fresh morels washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh mint leaves
1 large garlic clove, minced
Salt and freshly ground pepper to taste

Cooking Directions:
1 – In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.

2 – In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and ground black pepper, to taste, and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.
Makes 4 servings.

To Clean Fresh-Picked Fiddleheads: Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.
https://www.cooksrecipes.com/mless/spring_vegetable_ragout_recipe.html

“Meatless Monday” Recipe of the Week – Savory Navy Bean Casserole

April 9, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Savory Navy Bean Casserole. Navy Beans, Tomato Puree, Cheddar Cheese, ans Mozzarella Cheese make up this week’s recipe. It’s from the Cooks Recipes website which has a huge selection of recipes for all tastes and Cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Savory Navy Bean Casserole
A Mediterranean-style baked navy bean, tomato and cheese casserole.

Recipe Ingredients:
2 (15-ounce) cans navy beans, drained and rinsed.
1 (10-ounce) can tomato purée, no salt added
1 cup shredded cheddar cheese
1 cup shredded mozzarella
2 tablespoons dried oregano

Cooking Directions:
1 – Lightly spray an 11×7 1/2-inch casserole dish with cooking spray.
2 – Mix cooked beans with tomato purée, and pour into dish.
3 – Combine cheeses and oregano, and spread on top of beans.
4 – Bake uncovered at 275°F (135°C) for 1 hour.
Makes 4 servings.
https://www.cooksrecipes.com/mless/savory_navy_bean_casserole.html

“Meatless Monday” Recipe of the Week – Cheesy Polenta Casserole MONDAY

April 2, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheesy Polenta Casserole. Another delicious Meatless Recipe from the CooksRecipes website. Just the sound of this makes the mouth water. This is just one of many delicious and healthy recipes that you can find at the Cooks website, check it out today! Enjoy and Healthy in 2018! https://www.cooksrecipes.com/index.html

Cheesy Polenta Casserole
Recipe Ingredients:
1 (16-ounce) tube refrigerated prepared polenta, original flavor
1 (24-ounce) jar marinara sauce
1 cup TVP (Texturized Vegetable Protein)
1 cup chopped fresh basil – divided use
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Remove polenta from packaging and cut it into 1/4-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish.
2 – In a medium, heat-proof bowl, rehydrate TVP with water according to package directions.
3 – Mix the TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and Parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses.
4 – Bake in 350°F (175°C) oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil.
Makes 6 servings.

https://www.cooksrecipes.com/mless/cheesy_polenta_casserole_recipe.html

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