Vegetarian Delights: A Confessions of a Foodie Offspring: Cheese-Stuffed Shells in Marinara Sauce

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Monday, April 18, 2022

Monday Recipes

It's Monday...Hope your weekend was good. Here are six recipes to help you through the day, including Vegetarian Chili and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “t's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

VEGETARIAN CHILI

This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, click here.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Monday, March 28, 2022

Monday Recipes

Monday, February 28, 2022

Monday Recipes

Monday, August 9, 2021

Monday Recipes

Thursday, May 13, 2021

Pasta

I've loved pasta most of my life. What's not to love?

For everyone else who loves pasta, today's post is sure to please. Check out the Cheese-Stuffed Shells in Marinara Sauce, the Angel Hair Pasta, or any of the other six yummy recipes in today's post. Enjoy!

CREAMY LEMON PASTA

This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."

Time: 30 minutes; Yield: 6 servings

This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.

Ingredients

12 ounces wide egg noodles

Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long

1 cup heavy cream

Kosher salt, to taste

Lots of freshly ground black pepper

Ingredients

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.

Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

SPAGHETTI AGLIO E OLIO

This is from Katherine Gillen, a contributor to PureWow. She wrote, "There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we’ll do almost anything to not make dinner. Spaghetti aglio e olio is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

"A few tips come dinnertime: One, you’ll want to use a good quality olive oil, since it’s one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you’re free to toss vigorously when you add the noodles. It’ll make achieving a glossy sauce *that much* easier."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.purewow.com/recipes/spaghetti-aglio-e-olio.

Ingredients

Kosher salt

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

1/4 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

1/2 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

Directions

Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about 1/2 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

This comes from Colu Henry in The New York Times cooking enewletter. Colu wrote, "There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao."

Yield: 4 servings; Time: 30 minutes

View this online at https://cooking.nytimes.com/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew.

Ingredients

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons chopped fresh rosemary

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

1 packed cup canned whole tomatoes, drained

1 (15-ounce) can chickpeas, rinsed

1 cup ditalini

4 cups roughly chopped escarole, Tuscan kale or radicchio

Grated pecorino, for serving

Preparation

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

MUSHROOM BOLOGNESE WITH FETTUCCINE

This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."

Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 cup diced onions

1/2 cup diced carrot

1/4 cup finely chopped celery

4 1/2 teaspoons finely chopped garlic

1/4 teaspoon salt

2 packages (8 oz each) baby bella mushrooms, coarsely chopped

2 packages (8 oz each) white button mushrooms, coarsely chopped

1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper flakes

1 tablespoon soy sauce

12 oz uncooked fettuccine (from 16-oz box)

1/2 cup shredded Parmesan cheese, if desired

1/4 cup thinly sliced fresh basil leaves, if desired

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.

In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.

Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.

Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

Expert Tips

Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.

Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.

ANGEL HAIR PASTA

I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.

Ingredients

1/2 C water

2 T balsamic vinegar

1 onion, diced

2 cloves garlic, minced

1/2 red pepper, diced

1/2green pepper, diced

1 T oregano

1 lb. angel hair pasta

Directions

Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”

Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Monday, April 26, 2021

Monday Recipes

Thursday, December 17, 2020

Thursday Recipes

It's a little more than a week until Christmas, and two weeks until New Year's Eve. Wow! Is anyone else totally ready to see 2020 out the door? (Yeah, I see you nodding!)

Okay, here's today's offerings include Broccoli Chowder and Vegan Swedish Meatballs. Enjoy!

LEMON-GINGERBREAD ICE CREAM SANDWICHES

This was posted on the Vegetarian Times web site on MAY 1, 2017, and begins, “These ice cream sandwiches will become a year-round favorite.” Makes 12 servings.

To view this online, click here.

Ingredients

1/3 cup molasses

1/2 tsp. baking soda

1/4 cup boiling water

2 cups all-purpose flour

2 1/2 tsp. ground ginger

2 1/2 tsp. ground cinnamon

1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt

8 Tbs. (1 stick) soy margarine, softened

1/2 cup light brown sugar

2 pints lemon sorbet

4 cups vanilla soy "ice cream"

Preparation

Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.

Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.

Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.

Repeat with remaining dough.

Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.

Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.

Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.

When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

TWICE BAKED POTATOES

This is from The Food Network and can be viewed online here.

Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy

Ingredients

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

Freshly grated nutmeg, optional

1/2 cup shredded sharp cheddar

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”

Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

VEGAN SWEDISH MEATBALLS

This is from Karissa, who posts on her wonderful blog, Karissa’s Vegan Kitchen. For this recipe, she wrote, “Super flavorful Vegan Swedish Meatballs that are also gluten-free, oil-free and nut-free.”

“Ultimate comfort food, at your service. But this comfort food is also healthy, so it’s a total guilt-free win.

“I HAD to make a vegan recipe for Swedish meatballs – the gravy alone is just so good. The meatballs are made from lentils, mushrooms, oat flour, soy sauce, and more seasoning. For the accompanying gravy, we’ll achieve that luscious gravy using a combination of coconut milk and soy (or almond) milk.”

I originally found this on Vegan Heaven, a blog from another blogger, Sina. I seriously advise checking out both Vegan Heaven and Karissa’s Vegan Kitchen. You won’t regret it

You can view this online on Karissa’s blog at https://www.karissasvegankitchen.com/vegan-swedish-meatballs/.

Ingredients

Meatballs

3 tbsp water

1/2 yellow onion chopped

4 cloves garlic minced

1/2 cup dry lentils green or brown

1.5 cup water

1.5 cup mushrooms roughly chopped

3 tbsp water

1 cup rolled oats

2 tsp dried parsley

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp black pepper

2-3 tbsp soy sauce

2 tsp Worcestershire sauce make sure its vegan

Gravy

1 cup unsweetened, plain soy or almond milk

1 can (13.5oz) low-fat/light coconut milk

1 tbsp soy sauce

1 tsp dijon mustard

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

pepper to taste

1 tbsp cornstarch or arrowroot powder

2 tbsp cold water

Instructions

Meatballs

In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2-3 minutes.

Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15-20 minutes (until liquid is absorbed and lentils are tender.)

In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.

Blend oats in a food processor (or a blender) to create oat flour.

To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.

Process until everything is combined. Don't process until it's total mush - some texture from the lentils and mushrooms should still be there.

Add more soy sauce (or salt) and pepper if needed.

Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.

Pre-heat oven to 425F degrees.

Cover a baking sheet with parchment paper or a silicone baking mat.

Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20-25 minutes, flipping halfway.

Gravy

In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.

Bring to a simmer on medium heat, stirring occasionally. Remove from heat.

In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.

Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it's too thin, add a little more cornstarch slurry.

Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.

Notes

This recipe makes about 20 meatballs if measured at 1.5 tbsp each.

If you can't find vegan Worcestershire sauce, you can substitute more soy sauce and a dash of apple cider vinegar.

SOUTHERN MACARONI AND CHEESE

This is from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, “There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl growing up in Georgia. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.”

Time: 35 minutes, plus cooling; Yield: 8 to 10 servings.

You can view this online at https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Tuesday, October 13, 2020

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Vegan Lentil Burgers and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

VEGAN LENTIL BURGERS

This comes from Bunny Erica on the Genius Kitchen site. Time: 1 hour 10 minutes; Yield: 8-10 burgers

To view this online, click here.

Ingredients

1 cup dry lentils, well rinsed

2 1⁄2 cups water

1⁄2 teaspoon salt

1 tablespoon olive oil

1⁄2 medium onion, diced

1 carrot, diced

1 teaspoon pepper

1 tablespoon soy sauce

3⁄4 cup rolled oats, finely ground

3⁄4 cup breadcrumbs

Directions

Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.

Fry the onions and carrot in the oil until soft, it will take about 5 minutes.

In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread crumbs.

While still warm form the mixture into patties, it will make 8-10 burgers.

Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

ORIGINAL PLUM TORTE

This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Eating Well” and can be viewed online here.

Ingredients

3/4 to 1 cup sugar

1/2 cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

Pinch of salt (optional)

2 eggs

24 halves pitted purple plums

Sugar, lemon juice and cinnamon, for topping

Preparation

Heat oven to 350 degrees.

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip

To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

CHOCOLTE BEAN CUPCAKES

This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.

To view this online, click here.

Ingredients

Cupcakes

1/3 cup soy margarine, melted

1 1/4 cups granulated sugar

2 large eggs or 1/2 cup egg substitute

2 tsp. vanilla extract

2 Tbs. grated orange zest, optional

1 15.5-oz. can black beans, drained, rinsed and pureed

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

2 tsp. baking powder

Frosting

1/2 cup soy margarine

2 cups confectioners' sugar

4 Tbs. frozen orange juice concentrate, thawed

12 chocolate kisses

Preparation

Preheat oven to 375F. Line 12 cupcake tins with paper liners.

To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.

Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.

Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.

Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”

Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Monday, October 5, 2020

Pasta

Today's post deals with one of my favorites, pasta. I've loved the stuff since I was a kid. What's not to love? Yummy pasta - whether spaghetti, lasagna noodles, macaroni, an endless variations - along with sauce, veggies, cheese...the possibilities are endless.

So, without any further intro, here are six yummy recipes, including Cheese-Stuffed Shells in Marinara Sauce and Pasta with Pumpkin Sauce (because it is autumn, after all!). Enjoy!

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

This is from David Tanis in The New York Times cooking e-newsletter, and begins, "This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat."

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in "The Time Is Right to Make Tomato Sauce", and can be viewed online at https://cooking.nytimes.com/recipes/1017651-pasta-with-fresh-tomato-sauce-and-ricotta.

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

Preparation

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

QUICK FRESH TOMATO SAUCE

This is from David Tanis in The New York Times cooking e-newsletter, and begins, "In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer."

Yield: About 2 1/2 cups; Time: 30 minutes

This was featured in "The Time Is Right to Make Tomato Sauce", and can be viewed online at https://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce.

Ingredients

5 pounds tomatoes

3/4 teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

Preparation

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME

This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).

I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.

Anywho, this recipe's prep time is 30 minutes, and serves 4.

Ingredients

3 cups bite-size pieces of broccoli florets

12 oz penne pasta

1/2 cup oil-packed sun-dried tomato slices

2 garlic cloves, minced

1/4 cup freshly squeezed lime juice (from 1 large lime)

Salt and freshly ground black pepper

Directions

Steam broccoli for 5 minutes until tender. Set aside.

Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.

Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.

Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.

PASTA WITH PUMPKIN SAUCE

This is from The Mayo Clinic diet.

Serves 4.

To view this online, click here.

Ingredients

2 cups whole wheat bow-tie pasta

2 teaspoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

8 ounces fresh mushrooms, sliced

1 cup fat-free low-sodium vegetable broth

1 can pumpkin puree (15 ounces)

1/2 teaspoon sage, rubbed

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley

Directions

Cook pasta according to package directions.

Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.

Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.

Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.

Nutritional Information: Amount per serving: Calories: 220; Total fat: 4 g; Saturated fat: 1 g; Sodium: 150 mg; Total carbohydrate: 39 g; Dietary fiber: 7 g; Protein: 10 g

POT LUCK PASTA SALAD (KID-FRIENDLY)

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.”

POINTS® Value: 3; Servings: 12; Preparation Time: 30 minutes; Cooking Time: 15 minutes; Level of Difficulty: Easy

Ingredients

4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)

4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups)

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tsp dried oregano

1 Tbsp Dijon mustard

1/2 tsp table salt

1/4 tsp black pepper

2 medium garlic cloves, minced

2 1/2 oz olives, canned, sliced, black (about 10 medium black olives)

1 medium green peppers, chopped (about 1 cup)

1 medium sweet red peppers, chopped (about 1 cup)

3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)

1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)

1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)

1 cup frozen green peas, thawed

Directions

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.

In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This recipe is from FamilyTime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!”

Serves: 6; Prep. time: 15 minutes; Cooking time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Friday, March 6, 2020

Friday Recipes

It's finally Friday. Yay! Here's to the upcoming weekend.

Here are six recipes to help you through the weekend, including Tomato & Mozzarella Pasta and Cheese-Stuffed Shells in Marinara Sauce. Enjoy!

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “t's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

VEGETARIAN CHILI

This comes from Ken Stross on Runner’s World website. The recipe begins, “Bursting with protein and fiber, this chili makes a hearty dinner. Serve with brown rice and a green salad.” Total Time: 2 hours 30 minutes

To view this online, click here.

Ingredients

4 ribs celery, chopped

4 cloves garlic, minced

2 large onions, chopped

2 large green bell peppers, chopped

2 cans (14.5 ounces each) diced tomatoes, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) chickpeas, rinsed and drained

2 cups frozen whole kernel corn

1 can (4 ounces) chopped green chiles

1 cup salsa

1 cup low-sodium tomato or vegetable juice

1 1/2 cups reduced-sodium beef broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon ground smoked paprika

Directions

Combine the celery, garlic, onions, bell peppers, tomatoes, beans, chickpeas, corn, chiles, salsa, juice, broth, cumin, chili powder, and paprika in a large stockpot.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours.

FRESH PEAS WITH MINT

Makes 8 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1338.shtml

Ingredients

2 cups sugar snap peas, blanched

2 cups frozen peas, thawed

1/4 cup sliced green onion

2 tablespoons butter

1 tablespoon fresh mint, finely chopped

Salt and pepper, to taste

Directions

In large skillet over medium-high heat, cook sugar snap peas, peas and green onion in butter 4 to 5 minutes or until heated.

Stir in mint.

Season with salt and pepper.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 2 g; Sodium: 20 mg; Cholesterol: 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 3 g; Carbohydrates: 7 g

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

CHEESE-STUFFED SHELLS IN MARINARA SAUCE

This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions

1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided

1 cup fat free or reduced-fat ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon ground black pepper

1 container (15 oz.) BUITONI® refrigerated Marinara Sauce

Directions

Preheat oven to 350 degree F.

Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.

Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

For Freeze Ahead:

Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350° F.

Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.