“Meatless Monday” Recipe of the Week – Asparagus Pasta

March 27, 2017 at 5:14 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Asparagus Pasta. There’s many versions of this recipe online but I’m going with this one off the CooksRecipes website. The Cooks website has a great selection of recipes to please all tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asparagus Pasta
Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.

Recipe Ingredients:

1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese

Cooking Directions:

1 – In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2 – Add cooked asparagus and dry spices, stirring constantly.
3 – Add Marsala wine to flash point, then add vegetable stock.
4 – Add cornstarch slurry to thicken.
5 – Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.
* Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.
http://www.cooksrecipes.com/mless/asparagus_pasta_recipe.html

“Meatless Monday” Recipe of the Week – Chile and Cheese Enchilada Stack

March 20, 2017 at 6:26 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Chile and Cheese Enchilada Stack. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Chile and Cheese Enchilada Stack

This simple recipe layers typical enchilada ingredients for an easy entrée with the same great flavor. The stack is cut into wedges and may be served with sour cream and warm refried beans.

Recipe Ingredients:

2 (10-ounce) cans enchilada sauce – divided use
3 cups shredded Monterey Jack or cheddar cheese – divided use
1 (7-ounce) can diced green chiles
12 (6-inch) corn tortillas, warmed

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.
2 – Combine 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.
3 – Bake for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.
Makes 6 servings.
http://www.cooksrecipes.com/mless/chile_and_cheese_enchilada_stack_recipe.html

“Meatless Monday” Recipe of the Week – Queso Tortilla Torte

March 13, 2017 at 5:22 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week s a Queso Tortilla Torte. It’s from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html) You’ll find a fantastic selection of recipes at Cooks site. Enjoy and Eat Healthy!

 
Queso Tortilla Torte

Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 -Mix together the green chiles, green onions and cumin.
2 – Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 – First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 – Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 – Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 – Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 – Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 – Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
Add cooked crumbled ground beef, pork or chorizo to potato mixture.
For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html

“Meatless Monday’ Recipe of the Week – Rustic Mushroom Tart

March 6, 2017 at 6:38 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is a Rustic Mushroom Tart. It’s from the CooksRecipes website. The Cooks site has a fantastic selection of recipes to satisfy all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Rustic Mushroom Tart

This tart is stunning as an appetizer when sliced and served with wine, and is hearty enough as a full meal.

Recipe Ingredients:

Béchamel Sauce:
2 tablespoons unsalted butterCooksrecipes 2
2 tablespoons all-purpose flour
1 1/4 cups milk, heated
Pinch of salt

Tart:
1 to 2 tablespoons extra virgin olive oil
1/2 onion, minced
8 ounces button mushrooms, sliced
Salt and ground black pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
1/4 cup prepared béchamel sauce
1 large egg, beaten

Cooking Directions:

1 – For Béchamel Sauce: Into a small sauce pan add butter and melt over medium heat. Add flour and salt, and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.
2 – For Tart: Add olive oil to a medium sauté pan. Heat over medium-high. Add onion and sauté until softened. Add mushrooms. Season with salt and ground black pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.
3 – Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place 1/4 cup Béchamel sauce into center of pie crust. Top with mushrooms. Carefully fold pie crust so that it overlaps mushrooms but does not enclose.
4 – Brush top of pie crust with beaten egg.
5 – Bake for approximately 30 minutes or until crust is golden.
6 – Serve drizzled with the remaining béchamel sauce, if desired.
Makes 4 servings.
http://www.cooksrecipes.com/mless/rustic_mushroom_tart_recipe.html

“Meatless Monday” Recipe of the Week – Green Chile and Cheese Strata

February 27, 2017 at 6:14 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Green Chile and Cheese Strata. Put a fresh and Meatless twist on your Stratas with this week’s recipe. It’s from the CooksRecipes website which has an endless selection of recipes to please any taste or diet. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Green Chile and Cheese Strata

This South-of-the-Border strata will be a welcome change from other versions you may be familiar with.

Recipe Ingredients:Cooksrecipes 2

6 slices thick white bread
6 thick slices Monterey Jack cheese
1 (4-ounce) can ORTEGA Diced Green Chiles
2 cups milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon salt
3/4 cup shredded cheddar cheese

Cooking Directions:

1 – Preheat oven to 325°F (160°C). Grease a 13x9x2-inch baking dish.
2 – Place bread in bottom of prepared baking dish; top with Monterey Jack cheese. Sprinkle with chiles.
3 – Combine milk, eggs, green onion, hot pepper sauce and salt in small bowl. Pour over bread and cheese; sprinkle with cheddar cheese.
4 – Bake for 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Makes 6 servings.
http://www.cooksrecipes.com/mless/green_chile_and_cheese_strata_recipe.html

“Meatless Monday” Recipe of the Week – Vegetable Lasagna

February 20, 2017 at 6:25 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetable Lasagna. You’ll never miss the meat! Enjoy and Eat Healthy.

 

Vegetable Lasagna

Ingredients
1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
2 eggs
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
Directions
1 – Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 – In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 – Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 – Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 – Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

February 13, 2017 at 5:55 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Eggplant “Steak” with Blue Cheese Cream. This is from the CooksRecipes website. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Ejoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Eggplant “Steak” with Blue Cheese Cream

Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:

8 slices (1/2 inch thick, 4 inches wide) eggplant, peeledCooksrecipes 2
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:

1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.
http://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Vegetables Bolognese

February 6, 2017 at 6:13 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Vegetables Bolognese. A vegetarian alternative to the traditional Italian meat-based sauce, bolognese. It’s from the CooksRecipes website. the Cooks site has an incredible selection of recipes to suit all tastes and cuisines! Be sure to check it out soon. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Vegetables Bolognese

Recipe Ingredients:Cooksrecipes 2

1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
Hot cooked pasta for accompaniment

Cooking Directions:

*Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside.
*Sauté onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato.
*Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
http://www.cooksrecipes.com/mless/vegetables-bolognese-recipe.html

“Meatless Monday” Recipe of the Week – Butternut Squash Bake

January 30, 2017 at 6:32 AM | Posted in Meatless Monday | 4 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Butternut Squash Bake. Enjoy and Eat Healthy!

 

Butternut Squash Bake

Ingredients
1 (4 pound) butternut squash – peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra light olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese (Mayfield)
1 teaspoon roasted ground cumin
1/2 teaspoon ground nutmeg
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs (Progresso)

 
Directions
1 – Preheat an oven to 425 degrees F (220 degrees C).
2 – Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season cumin, nutmeg, and salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3 – Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

“Meatless Monday” Recipe of the Week – Tamale Pie

January 23, 2017 at 6:45 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tamale Pie. As most recipes you can find this recipe on many sites with different versions, I went with one on the CooksRecipes website. Check the Cooks site out and all their great recipes! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 
Tamale Pie

This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.Cooksrecipes 2

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
http://www.cooksrecipes.com/mless/tamale_pie_recipe.html

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