Thursday Recipes

Here are today's six vegetarian recipes. Enjoy!

QUICK AND EASY CHEESY PASTA AND BEAN CASSEROLE

This comes from Jolinda Hackett, Vegetarian Food expert for About.com. Jolinda wrote, “A super quick and easy vegetarian pasta casserole recipe. This is a great way to use up any leftover cooked pasta you have lying around. Just "dump" a few ingredients into a dish and bake. Although you do have to cook the pasta beforehand, this pasta casserole only has five ingredients, so it really can be a time saver on a busy night.

“What to do with all the extra time you'll have on hand by preparing such a simple and easy dinner as this one? Make a fresh green salad to go along with it or try baking a simple whole wheat dinner roll. Why not?

“Pasta and bean casserole recipe courtesy of Bush's® Beans.”

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: about 4 servings

To view this online, click here.

Ingredients

1 16 ounce package penne pasta

1 14.5 ounce can diced tomatoes

2 16 ounce cans kidney beans, drained and rinsed

1 26 ounce jar spaghetti sauce

2 cups shredded mozzarella cheese

Preparation

Preheat oven to 375 degrees.

Prepare pasta according to package directions. Drain and return to saucepan.

Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Enjoy your easy pasta bake for dinner!

VEGETARIAN ENCHILADA CASSEROLE WITH BLACK BEANS

This also comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A Mexican casserole, sometimes called a tortilla pie or a tortilla casserole, is simply a few Mexican ingredients layered in between tortillas (similar to the way a lasagna is layered) then baked in the oven. Sound good? Read on!

“This vegetarian Mexican casserole recipe is a one dish vegetarian casserole perfect for those busy nights. You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. Don't be fooled by the somewhat long ingredients list. All you really need to do is lay a few corn tortillas in a casserole or baking dish, cover it with beans (and some sauteed veggies) and cheese, and repeat, just like making a lasagna. The garnishes are all optional.

“A simple Mexican-inspired meal the whole family will enjoy, and, because this recipe makes quite a bit, you can plan on having leftovers.

“Recipe courtesy of Bush's® Beans.”

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 8-10 servings

To view this online, click here.

Ingredients

2 cups chopped onion, fresh or frozen

1 1/2 cups chopped red pepper, fresh or frozen

2 garlic cloves, minced

3/4 cup salsa

2 teaspoons ground cumin

2 15.8 ounce cans black beans, drained

12 6-inch corn tortillas

2 cups Monterey Jack and Cheddar blend cheese shredded

3 tomatoes chopped (optional)

1/2 cup sour cream (optional)

1/2 cup sliced black olives (optional)

Preparation

Preheat oven to 350 degrees.

Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.

Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.

Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.

Garnish with tomatoes, sour cream and olives.

Makes 8 servings of Mexican enchilada casserole.

ONE-POT MEXICAN RICE WITH BLACK BEANS AND CORN

This came from Maggie Shi in The Today Show cooking e-newsletter. Cook Time: 30 minutes; Prep Time: 20 minutes.

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 cup frozen corn kernels

1 15.5-ounce can black beans, drained and rinsed

1 14.5-ounce can diced tomatoes, with juices

2 teaspoons chili powder

1 teaspoon cumin

1 cup long-grain white rice

salt and freshly ground black pepper

1 cup shredded cheddar, Monterey Jack or pepper jack cheese

Chopped cilantro, for garnish

Preparation

In a Dutch oven or other heavy-bottomed pot with a lid, heat the olive oil over medium high heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic, corn and black beans and cook until the corn and beans are heated through, about 2 minutes.

Stir in 1 1/2 cups water, the diced tomatoes and their juices, chili powder, cumin, rice and a pinch of salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.

Stir in the cheese until melted. Taste for seasoning and serve garnished with chopped cilantro.

MINT POTATO SALAD

This comes from Patricia Wells in the July 2012 issue of Runner’s World. It begins, “Potatoes are rich in potassium, which helps lower blood pressure. ‘Serve the salad as part of a summer buffet with grilled fish or chicken,’ says Wells.” Serves 4.

To view this online, go to http://www.runnersworld.com/recipes/mint-potato-salad.

1 pound Yukon Gold potatoes

1 quart water

1/4 cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon French mustard

6 small spring onions or scallions, white part only, trimmed, peeled, and thinly sliced

1/4 cup jarred capers, drained

Fine sea salt to taste

1/4 cup fresh mint leaves, cut into thin strips

Scrub the potatoes but don't peel.

Bring the water to a simmer in a steamer. Place the potatoes on a steaming rack over the simmering water, cover, and steam until fully cooked, about 25 minutes. (Alternatively, boil the potatoes.)

Meanwhile, in a large salad bowl, whisk the oil, lemon, and mustard. Add the spring onions and capers, and toss to blend. Add salt to taste.

Once potatoes are cooked, cut them crosswise into thin slices. Add potatoes directly to the dressing while they are still warm (so they will absorb the dressing). Toss to thoroughly coat the potatoes with the dressing.

Add the mint and toss again. Taste for seasoning. Serve warm.

Calories Per Serving: 235; Carbs: 25 g; Fiber: 3 g; Protein: 3 g; Fat: 14 g

CHERRY SMOOTHIE

This comes from Yishane Lee in the July 2012 issue of Runner’s World, page 48. I couldn’t find a link for it…

1 cup pitted cherries

3/4 cup plain yogurt

2 tablespoons honey

3/4 cup ice

Place ingredients in blender and blend. Yum!

TANGERINE-GINGER CUSTARDS

This comes from the November/December 2008 issue of Vegetarian Times, page 51. It begins, “Citrus zests are an ideal addition to custard-style recipes such as this one because they infuse the desserts with flavor but don’t curdle the creamy mixture the way a citrus juice would.” Serves 6.

To view this online, go to http://www.vegetariantimes.com/recipe/tangerine-ginger-custards/.

2 cups reduced-fat milk

1/2 tsp. tangerine zest

2 1/4-inch coins fresh ginger

1/2 cup sugar

2 large eggs

2 tangerines, peeled and sectioned

Slivered candied ginger, for garnish

Heat milk, tangerine zest, and ginger coins in medium saucepan over medium heat, until milk’s surface begins to bubble, stirring frequently. Remove from heat, and cool.

Strain milk through fine sieve into medium bowl, discarding tangerine zest and ginger coins. Mix in sugar. Beat eggs with pinch of salt in small bowl. Whisk beaten eggs into milk mixture.

Preheat oven to 350°F. Fill 6 4-oz. (1/2-cup) ramekins with custard. Place ramekins in roasting pan. Fill roasting pan with boiling water that reaches about one-third up sides of ramekins. Bake 40 to 50 minutes, or until custards jiggle slightly. Remove from water bath, and cool. Garnish each custard with a tangerine section and slivered candied ginger before serving.

nutritional information Per Serving: Calories: 144; Protein: 5 g; Total Fat: 3.5 g; Saturated Fat: 1.5 g; Carbohydrates: 24 g; Cholesterol: 77 mg; Sodium: 57 mg; Fiber: 1 g; Sugar: 24 g; Gluten-Free