Monday Recipes

It's Monday, time to get the week started. If you're like me, you probably feel like the weekend wasn't quite long enough. Fortunately, there's always next weekend.

In the meantime, here are six yummy vegetarian recipes to get your week started, including Black Bean and Corn Quessadillas and Black Bean Chili. Enjoy!

SAUTEED JAMAICAN CALLALOO

This yumminess is from Gabi Odebode on the Food Network.

This recipe starts off, "Callaloo is so popular in Jamaica that this leafy green is often referred to as Jamaican spinach. Although it looks something like spinach, it has a sturdier texture that’s akin to collard greens. Believed to have traveled to the Caribbean from West Africa, callaloo is cooked in many ways throughout the islands, including in ways similar to Southern braised collards. In Jamaica, it’s often sautéed, particularly with bell peppers and other vegetables for a bit of sweetness. Herbs and spice are added for robust flavor that’s bound to please even those who aren’t greens fans. Fresh callaloo can be difficult to find so we use frozen leaves in this recipe. Serve the dish with rice, plantains or boiled dumplings for a full Jamaican experience."

Active Time: 40 minutes; Total Time: 50 minutes; Yield: 4 Servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sauteed-jamaican-callaloo-18572553.

Note: This recipe originally called for either chicken or vegetable bouillon powder. I’ve omitted the chicken option, leaving it at vegetable bouillon.

Ingredients

5 ounces frozen callaloo

2 tablespoon vegetable oil or olive oil

1 small onion, chopped

3 cloves garlic, minced

1 small red bell pepper, diced

1 small yellow bell pepper, diced

2 scallions, sliced

1 habanero pepper or scotch bonnet pepper, chopped, optional

2 teaspoons vegetable bouillon powder, optional

1 teaspoon fresh thyme leaves

Sea salt, to taste

Directions

Place the frozen callaloo in a medium bowl and allow it to thaw about 10 minutes. Remove and discard the thick stems from the callaloo but keep the thin stems attached to the leaves. Roughly chop the callaloo, place it in a strainer and rinse it thoroughly with room-temperature water to remove any dirt. Set aside in the strainer.

Fill a bowl large enough to comfortably hold the strainer with boiling water. Place the strainer with the callaloo into the water for about 3 minutes. Rinse the callaloo in cold water until cool, about 2 minutes. This step helps soften the callaloo and brighten its color. Press down on the callaloo in the strainer to remove excess water or wrap it in cheesecloth and wring out the water. Set aside.

Heat the oil in a medium skillet or saucepan over medium heat. Add the onions and cook, stirring, until the onion is translucent, 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the red and yellow bell peppers and cook until slightly tender, about 2 minutes. Add the scallions and habanero pepper, if using, and cook for another minute. Add the callaloo and cook, stirring occasionally, for 3 minutes.

Reduce the heat to medium low. Stir in the bouillon powder, if using, and the thyme and cook for another 3 minutes. Add salt to taste and continue cooking until the callaloo is completely wilted and dark green, about 5 minutes. Taste again and add more salt if needed.

CRANBERRY GRILLED CHEESE

This is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas."

Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 sandwich

To view this online, go to https://cooking.nytimes.com/recipes/1026217-cranberry-grilled-cheese. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)

Ingredients

Mayonnaise

2 (1/2-inch-thick) slices sourdough or sandwich bread

Softened salted butter

2 ounces coarsely grated Cheddar (about 1/2 cup)

2 tablespoons leftover cranberry sauce

Preparation

Heat a large skillet over medium.

Thinly spread mayonnaise on one side of each slice of bread. Thinly spread butter on the other side of each slice of bread. Sprinkle cheese evenly on the buttered side of each slice.

Place the bread slices in the skillet, mayonnaise-side down. Cover the pan and cook until the cheese is about halfway melted, about 2 minutes.

Spread the cranberry sauce on top of the cheese on one slice of the bread. If using jellied or solid cranberry sauce, mash it to loosen before spreading. Then flip the other slice onto the cranberry sauce, cheese side down. Press the top of the sandwich with a spatula and cook until the cheese has melted, 1 to 2 minutes, flipping a few times to melt the cheese thoroughly.

Remove the sandwich from the pan, let cool for a minute or two, then serve.

OCEAN SPRAY FRESH CRANBERRY SAUCE

This is from Ocean Spray. Prep Time: 5 minutes plus cooling; Cooking Time: 15 minutes; Serving Size: 2-1/4 cups

To view this online, go to https://www.oceanspray.com/recipes/fresh-cranberry-sauce.

Ingredients

1 cup sugar

1 cup water

1 package (12 oz) fresh cranberries (fresh or frozen)

Directions

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2-1/4 cups.

RESTAURANT-STYLE SPINACH MANICOTTI

This is from Everyday Diabetic Recipes, and begins, "Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!"

Cook Time: 50 minutes; Serves: 7

To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.

Ingredients

1 (8-ounce) package manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 (32-ounce) container fat-free ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 egg

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1-1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons freshly grated Parmesan cheese

Directions

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.

Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

BLACK BEAN AND CORN QUESADILLAS

This was submitted by EFasse to allrecipes. The recipe begins, "These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time! Delicious with salsa and sour cream."

Prep Time: 10 mins; Cook Time: 30 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/.

Ingredients

2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained and rinsed

1 (10 ounce) can whole kernel corn, drained

1/4 cup salsa

1 tablespoon brown sugar

1/4 teaspoon red pepper flakes

2 tablespoons butter, or as needed

8 (8 inch) flour tortillas

1-1/2 cups shredded Monterey Jack cheese

Directions

Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.

Melt about 1-1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

Cook’s Note

This is a very versatile recipe. Feel free to play around and add chicken or veggies if you desire.

BLACK BEAN CHILI

This is from allrecipes, and was submitted by someone name JaneD. The recipe begins, "This vegetable chili is best prepared with fresh veggies but still delicious with canned or frozen. Serve by itself or over rice."

Prep Time: 20 mins; Cook Time: 20 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/22924/black-bean-chili/.

Ingredients

1 tablespoon olive oil

6 roma (plum) tomatoes, diced

2 red bell pepper, seeded and chopped

1 onion, chopped

10 fresh mushrooms, quartered

1 cup fresh corn kernels

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 (15 ounce) cans black beans, drained and rinsed

1-1/2 cups chicken broth or vegetable broth

1 teaspoon salt

Directions

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1-1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.