3 Tbsp. olive oil
8 oz. container chopped celery, onions, green peppers
1 Tbsp. minced garlic
1 large bay leaf
¼ tsp. dried thyme
36 oz. vegetable broth
1 lb. sliced zucchini
1 can crushed tomatoes
1 can baby corn, drained
1 can red kidney beans, drained and rinsed
1 lb. peeled, cubed butternut squash
1-1/2 cups Arborio rice
2 Tbsp. fresh parsley, chopped
Heat oil in a large soup pan over medium heat. Add celery, onion, and green pepper mixture along with garlic. Cook for 7 minutes. Add bay leaf and thyme and cook for 2 more minutes. Add vegetable broth, stir and bring to a boil. Add zucchini, tomatoes, baby corn, and squash. Reduce heat and simmer for 5 minutes. Stir in rice.
Simmer covered for another 20 minutes, stirring occasionally so rice doesn’t stick to bottom. Mix in beans and parsley and cook for 5 minutes more. When rice is done, serve hot. Serves 6 to 8.
½ cup dried apricots, cut into quarters
1 lb. cauliflower rice
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, sliced
2 cloves garlic, minced
½ package baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
½ cup walnuts, chopped
½ cup green onions, sliced
In a small bowl, put the apricots and cover with boiling water for at least 10 minutes. Drain before using.
In a large pot or skillet, heat 1Tbsp. olive oil and 1Tbsp. butter. Add onion and cook until wilted. Add garlic and stir. Add cauliflower and cook for several minutes, stirring occasionally. Mix in apricots, spinach, chickpeas, chopped nuts, green onions. Stir in remaining olive oil and butter. Heat and serve. Serves six.
2 Tbsp. olive oil
8 oz. diced onion
15 oz. can sweet corn, no salt added
2-16 oz. containers sliced zucchini
8 oz. diced tomatoes
8 oz. sliced mushrooms
1 Tbsp. fresh basil, chopped
1 tsp. dried oregano
12 oz. shredded mozzarella cheese
6 eggs, beaten
Preheat oven to 375 degrees. Heat the olive oil in a large skillet. Add the vegetables and sauté until softened. Remove from heat and stir in seasonings, about 2/3 of the cheese, and the eggs. Mix thoroughly. Transfer into greased casserole dish. Sprinkle remaining cheese on top. Top with foil and bake for 20 minutes. Remove foil and bake 10 minutes more or until browned and bubbly. Serves 6-8.
12 no-cook lasagna noodles
12 oz. shredded Italian blend cheeses
2 medium zucchini, sliced
2 cups broccoli florets
2 large carrots, julienned
2 red bell peppers, julienned
2 tsp. chopped garlic
¾ tsp. dried thyme
¼ cup olive oil
Sauce 1 large onion, chopped
2 cups small Portobello mushrooms, sliced
2 tsp. chopped garlic
2 Tbsp. olive oil
2-28 oz. cans no salt crushed tomatoes
3 tsp. Italian seasoning
2 Tbsp. chopped fresh basil
1-1/4 cups ricotta cheese
8 oz. package cream cheese, room temperature
3/4 cup grated Parmesan cheese
Put first seven ingredients into a bowl and mix to blend. Spread over two greased baking sheets. Bake at 425 degrees for 20 minutes or until tender. Set aside.
In a Dutch oven, sauté onions, mushrooms, and garlic in 2 Tbsp. olive oil until tender. Then stir in crushed tomatoes, Italian seasoning, and fresh basil leaves. Simmer for 15 minutes.
Combine filling ingredients in a separate bowl. In a greased 13 x 9 inch baking dish, spread 1 cup of sauce on the bottom. Then layer with noodles, cheese filling, vegetables, and sauce. Sprinkle shredded Italian cheeses on top. Bake at 350 degrees for 40 minutes or until bubbly.
Serve as a one-dish meal or with garlic bread and salad. Serves 6-8.
*Note: I don’t add salt to my recipes, so you might want to add salt to taste. Also, I use pre-sliced vegetables as a shortcut when possible.
1 large eggplant, peeled and cut lengthwise into half-inch slices
2 cups tomato basil sauce
½ cup part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 tsp. minced garlic
4 oz. shredded mozzarella cheese
In a microwave-safe dish, lay out eggplant. Microwave on high for 6 to 8 minutes until pliable. Transfer to plate and drain liquid from baking dish. Pat eggplant slices dry. In a separate bowl, combine ricotta and Parmesan cheeses, egg, and minced garlic. Mix together.
Starting at the wide end of each eggplant slice, spread a teaspoon or so of the cheese mixture. Roll up each piece and lay seam-side down in greased microwave-safe baking dish. Pour sauce over all. Cover and microwave on high for 15 minutes or until eggplant is tender. Sprinkle mozzarella cheese on top. Microwave until cheese melts, about 2 more minutes. Optional: sprinkle on oregano or chopped basil leaves before cooking. Serves 4.
4 Portobello mushrooms, cleaned and stemmed
4 oz. mozzarella cheese, shredded
Fresh chopped basil
1 large ripe tomato, sliced
Scrape gills out of underside of mushrooms. Place mushrooms top side down on greased baking sheet. In each mushroom hollow, sprinkle some balsamic vinegar.
Top with tomato slice, mozzarella cheese, fresh basil, and a few sprinkles of olive oil.
Bake for 20-25 minutes at 350 degrees. Serves 4.
This dish can be served as an appetizer, as a vegetarian entrée along with a salad, or as a side dish. It stores well refrigerated overnight and reheated in the microwave.
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Happy Friday the 13th and Valentine’s Day! Two whammies in two days. Here’s a hearty mushroom potato casserole to keep you warm this weekend. I served it at critique group this past week and my writing partners loved it.
MUSHROOM POTATO SAVORY
6 oz. box potato pancake mix
16 oz. sliced Portobello mushrooms
8 oz. container diced red onions
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
5 large eggs
Make potato pancake mix according to directions (will require additional eggs). Let sit to thicken. Preheat oven to 350 degrees. Spray a casserole dish with cooking spray. Spread the potatoes along the bottom of the greased dish. Bake for 25 minutes or until lightly browned.
In a large bowl, combine all the other ingredients. Pour on top of the potatoes. Bake for 45 minutes to 1 hour or until bubbly. Serve for brunch, or add garlic bread and a salad for a meat-free dinner. Serves 6-8.
For dessert, try this wine cake:
This Recipe, along with others, can be found on my Website.
Scroll down to the bottom, and you can download the pdf file.
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I like to experiment with healthy cooking, and recently I adapted this recipe from one we ate at Disney’s Rose and Crown Pub at Epcot. Their version may have had cheese on top and been called Cottage Pie, but in the interest of lowering the fat content, I omitted the cheese in my version. As you’ll see, I take the easy route and buy prepared mashed potatoes that can be heated in the microwave. Buying other pre-chopped ingredients also speeds the process.
VEGETABLE SHEPHERD’S PIE
12 oz. low-sodium vegetable broth
1/3 cup dry red wine
1 small can tomato paste
1 Tbsp. all-purpose flour
1 oz. dried porcini mushrooms
24 oz. package prepared garlic mashed potatoes
3 Tbsp. unsalted butter
3 Tbsp. olive oil
2 pounds mushrooms, stemmed and quartered
2-6 oz. packages chopped fresh celery
1-8 oz. package chopped fresh onions
5 medium garlic cloves, finely chopped
1 medium turnip, peeled and diced
2 medium parsnips, peeled and diced
8 oz. crinkle cut carrots, halved
6.5 oz. package peeled pearl onions
1 Tbsp. chopped fresh sage leaves
1 Tbsp. chopped fresh thyme leaves
1 Tbsp. Worchester sauce
In a medium bowl, whisk together vegetable broth, wine, tomato paste, and flour until evenly combined. Stir in dried mushrooms and set aside for at least 30 minutes. Strain and chop mushrooms when softened and reserve liquid.
Meanwhile, melt 1 Tbsp. butter in a Dutch oven over medium-high heat. Add half the mushrooms and 1 Tbsp. olive oil and cook until mushrooms are browned. Remove this batch of mushrooms from pan. Repeat process to cook off the remaining mushrooms. Remove to bowl.
Return pan over medium high heat and add remaining butter and olive oil, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add turnip, carrots, parsnip, herbs, pearl onions, and Worchester sauce. Cook until vegetables are softened.
Add wine mixture to pan and deglaze by scraping up any browned bits. Stir in reserved mushrooms and mix well. Remove from heat and transfer vegetable mixture to a greased baking dish.
Prepare potatoes according to package directions. Thin with butter and milk or half-and-half if desired. Spread potatoes on top of vegetables. Sprinkle with paprika. Bake at 350 degrees until top is golden and mixture is bubbly, about 20 minutes. If you want a more browned look, put briefly under broiler. Or sprinkle shredded cheddar cheese on top and put dish back in the oven until melted. Serve hot. A salad makes a nice accompaniment. Makes 6-8 servings.
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