It's Monday, time to get the week started off just right. To that end, here are six yummy vegetarian recipes to try, including Potato Corn Chowder and Italian Grilled Stuffed Peppers. Enjoy!
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. 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.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy."
Prep Time: 5 minutes; Cook Time: 2-3/4 hours; Total Time: About 3 hours; Yield: 6 to 8 servings
This yumminess was featured in "Three Hands-Off Centerpieces to Simplify Holiday Hosting," and can be viewed online at https://cooking.nytimes.com/recipes/1024893-whole-roasted-squash-with-tomato-ginger-chickpeas. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 (15-ounce) cans chickpeas, drained
2/3 cup extra-virgin olive oil, plus more for drizzling
3 (14-1/2-ounce) cans diced tomatoes
3/4 teaspoon ground cinnamon
4 marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
2-1/2 tablespoons peeled, finely chopped ginger
Salt and black pepper
2 (3- to 4-pound) kabocha, butternut or koginut squash
3/4 cup full-fat plain Greek yogurt (one 5-ounce container)
Preparation
Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, 2/3 cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.
Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.
Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2-1/2 hours, stirring the chickpeas occasionally.
Meanwhile, stir the remaining 1/2 tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.
Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
POTATO CORN CHOWDER
This comes from UnitedHealthcare, and begins, "Serving more than two? Double the recipe for a cold-weather meal."
Time: 20 minutes; Servings: 2
To view this online, go to https://www.medicare.uhc.com/wellness/health/uhcarticle/hwal-potato-corn-chowder.
Note: The recipe originally called for chicken bouilion granules. I changed it for this blog.
Ingredients
1 cup loose-pack frozen whole-kernel corn
1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
3/4 cup water
3/4 teaspoon instant veggie bouillon granules
1 clove garlic, minced
Dash white or black pepper
1 12-ounce can evaporated fat-free milk
1 tablespoon all-purpose flour
Snipped fresh parsley (optional)
Directions
In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.
Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
Showing posts with label Whole Roasted Squash With Tomato-Ginger Chickpeas. Show all posts
Showing posts with label Whole Roasted Squash With Tomato-Ginger Chickpeas. Show all posts
Monday, December 1, 2025
Friday, July 11, 2025
Friday Recipes
It's finally Friday. Yay! Here are six vegetarian recipes to help you through the weekend, including Vegan Stuffed Peppers and Beans Bourguignon. Enjoy!
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy."
Prep Time: 5 minutes; Cook Time: 2-3/4 hours; Total Time: About 3 hours; Yield: 6 to 8 servings
This yumminess was featured in "Three Hands-Off Centerpieces to Simplify Holiday Hosting," and can be viewed online at https://cooking.nytimes.com/recipes/1024893-whole-roasted-squash-with-tomato-ginger-chickpeas. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 (15-ounce) cans chickpeas, drained
2/3 cup extra-virgin olive oil, plus more for drizzling
3 (14-1/2-ounce) cans diced tomatoes
3/4 teaspoon ground cinnamon
4 marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
2-1/2 tablespoons peeled, finely chopped ginger
Salt and black pepper
2 (3- to 4-pound) kabocha, butternut or koginut squash
3/4 cup full-fat plain Greek yogurt (one 5-ounce container)
Preparation
Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, 2/3 cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.
Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.
Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2-1/2 hours, stirring the chickpeas occasionally.
Meanwhile, stir the remaining 1/2 tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.
Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
BEANS BOURGUIGNON
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.
Ingredients
1 ounce dried porcini mushrooms
1-1/2 cups boiling water
1/4 cup plus 1 tablespoon olive oil
1 pound cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
3 small carrots (about 5 ounces), sliced 1/8 inch thick
1 medium onion (about 10 ounces), chopped
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, thinly sliced
1-1/2 cups vegan dry red wine, such as cabernet sauvignon
8 ounces frozen pearl onions (about 2 cups)
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
12 ounces cavatappi pasta
Directions
Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.
VEGAN STUFFED PEPPERS
This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."
Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.
Ingredients
Stuffed Peppers:
6 medium sweet bell peppers
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, diced
Two 14.5-ounce cans chopped tomatoes
Kosher salt and freshly ground black pepper
One 14.5-ounce can corn kernels, rinsed
One 14.5-ounce can black beans, rinsed
3 cups baby spinach
1 cup cooked quinoa
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
Vegan Cilantro-Lime Cream:
1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)
1 teaspoon lime zest plus 1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
Kosher salt
Directions
For the stuffed peppers: Preheat the oven to 350 degrees F.
Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.
Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.
Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.
Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.
Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.
For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.
Top the peppers with the cream immediately before serving.
Cook’s Note
If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.
TEA TIME SCONES
This is from the infamous-long-since-forgotten emailing list. Both my son and I were on several of these lists years ago. He forwarded this to me, as he had a thing for scones. The recipe makes 12 scones.
Ingredients
Cooking spray
3-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup mini chocolate chips
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
4 eggs
1/2 cup non-fat milk
Directions
Preheat oven to 425ºF. Lightly coat baking sheet with cooking spray.
In a large bowl, stir together flour, sugar, chocolate chips, baking powder, and salt. With pastry blender, cut in butter to resemble coarse crumbs. In medium bowl, beat together eggs and milk. Add egg mixture to the dry ingredients. Stir only until dry ingredients cling together.
On floured surface, with lightly floured hands, pat dough to 3/4-inch thickness. With 3-inch round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake for 10 minutes or until golden brown. Remove to wire rack to cool.
CHICKLESS POT PIE
This comes from country star Trisha Yearwood, who also has her own show on The Food Network (called Trisha's Southern Kitchen). The recipe starts off, “Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.” Total Time: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 8 servings; Level: easy
Read more online at: http://www.foodnetwork.com/recipes/trisha-yearwood/chickless-pot-pie-recipe.html?oc=linkback
Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond milk
Two 9-inch unbaked pie crusts, lard free
Directions
Preheat the oven to 425 degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy."
Prep Time: 5 minutes; Cook Time: 2-3/4 hours; Total Time: About 3 hours; Yield: 6 to 8 servings
This yumminess was featured in "Three Hands-Off Centerpieces to Simplify Holiday Hosting," and can be viewed online at https://cooking.nytimes.com/recipes/1024893-whole-roasted-squash-with-tomato-ginger-chickpeas. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 (15-ounce) cans chickpeas, drained
2/3 cup extra-virgin olive oil, plus more for drizzling
3 (14-1/2-ounce) cans diced tomatoes
3/4 teaspoon ground cinnamon
4 marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
2-1/2 tablespoons peeled, finely chopped ginger
Salt and black pepper
2 (3- to 4-pound) kabocha, butternut or koginut squash
3/4 cup full-fat plain Greek yogurt (one 5-ounce container)
Preparation
Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, 2/3 cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.
Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.
Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2-1/2 hours, stirring the chickpeas occasionally.
Meanwhile, stir the remaining 1/2 tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.
Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
BEANS BOURGUIGNON
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan recipe is a wonderful alternative to classic beef bourguignon (and is fast, too). Dried porcinis are soaked to create a flavorful, earthy broth. Next, meaty mushrooms are browned to perfection, then added to a rich wine sauce along with carrots and the star of the show, cannellini beans, which soak up all the flavors as they simmer and naturally thicken the sauce so you can skip the usual flour. Served over herbed pasta, this dish is ideal for chilly nights when you crave a satisfying and cozy stick-to-your-ribs stew."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beans-bourguignon-13447307.
Ingredients
1 ounce dried porcini mushrooms
1-1/2 cups boiling water
1/4 cup plus 1 tablespoon olive oil
1 pound cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
3 small carrots (about 5 ounces), sliced 1/8 inch thick
1 medium onion (about 10 ounces), chopped
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, thinly sliced
1-1/2 cups vegan dry red wine, such as cabernet sauvignon
8 ounces frozen pearl onions (about 2 cups)
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
12 ounces cavatappi pasta
Directions
Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
Meanwhile, heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.
VEGAN STUFFED PEPPERS
This comes from Whitney English at the Food Network. The recipe begins, "Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick."
Active Time: 30 minutes; Total Time: 1 hour 20 minutes; Yield: 6 servings: Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/vegan-stuffed-peppers-12154163.
Ingredients
Stuffed Peppers:
6 medium sweet bell peppers
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, diced
Two 14.5-ounce cans chopped tomatoes
Kosher salt and freshly ground black pepper
One 14.5-ounce can corn kernels, rinsed
One 14.5-ounce can black beans, rinsed
3 cups baby spinach
1 cup cooked quinoa
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
Vegan Cilantro-Lime Cream:
1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note)
1 teaspoon lime zest plus 1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
Kosher salt
Directions
For the stuffed peppers: Preheat the oven to 350 degrees F.
Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.
Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.
Transfer 1-1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.
Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.
Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.
For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.
Top the peppers with the cream immediately before serving.
Cook’s Note
If substituting with vegan cream cheese, add 1 to 2 tablespoons of water to thin the mixture.
TEA TIME SCONES
This is from the infamous-long-since-forgotten emailing list. Both my son and I were on several of these lists years ago. He forwarded this to me, as he had a thing for scones. The recipe makes 12 scones.
Ingredients
Cooking spray
3-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup mini chocolate chips
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
4 eggs
1/2 cup non-fat milk
Directions
Preheat oven to 425ºF. Lightly coat baking sheet with cooking spray.
In a large bowl, stir together flour, sugar, chocolate chips, baking powder, and salt. With pastry blender, cut in butter to resemble coarse crumbs. In medium bowl, beat together eggs and milk. Add egg mixture to the dry ingredients. Stir only until dry ingredients cling together.
On floured surface, with lightly floured hands, pat dough to 3/4-inch thickness. With 3-inch round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake for 10 minutes or until golden brown. Remove to wire rack to cool.
Monday, April 14, 2025
Monday Recipes
It's Monday, time to get the week started off just right. To that end, here are six yummy vegetarian recipes to try, including Potato Corn Chowder and Italian Grilled Stuffed Peppers. Enjoy!
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. 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.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy."
Prep Time: 5 minutes; Cook Time: 2-3/4 hours; Total Time: About 3 hours; Yield: 6 to 8 servings
This yumminess was featured in "Three Hands-Off Centerpieces to Simplify Holiday Hosting," and can be viewed online at https://cooking.nytimes.com/recipes/1024893-whole-roasted-squash-with-tomato-ginger-chickpeas. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 (15-ounce) cans chickpeas, drained
2/3 cup extra-virgin olive oil, plus more for drizzling
3 (14-1/2-ounce) cans diced tomatoes
3/4 teaspoon ground cinnamon
4 marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
2-1/2 tablespoons peeled, finely chopped ginger
Salt and black pepper
2 (3- to 4-pound) kabocha, butternut or koginut squash
3/4 cup full-fat plain Greek yogurt (one 5-ounce container)
Preparation
Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, 2/3 cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.
Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.
Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2-1/2 hours, stirring the chickpeas occasionally.
Meanwhile, stir the remaining 1/2 tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.
Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
POTATO CORN CHOWDER
This comes from UnitedHealthcare, and begins, "Serving more than two? Double the recipe for a cold-weather meal."
Time: 20 minutes; Servings: 2
To view this online, go to https://www.medicare.uhc.com/wellness/health/uhcarticle/hwal-potato-corn-chowder.
Note: The recipe originally called for chicken bouilion granules. I changed it for this blog.
Ingredients
1 cup loose-pack frozen whole-kernel corn
1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
3/4 cup water
3/4 teaspoon instant veggie bouillon granules
1 clove garlic, minced
Dash white or black pepper
1 12-ounce can evaporated fat-free milk
1 tablespoon all-purpose flour
Snipped fresh parsley (optional)
Directions
In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.
Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. 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.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
WHOLE ROASTED SQUASH WITH TOMATO-GINGER CHICKPEAS
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "With creamy squash, sticky chickpeas and tangy yogurt, this vegetarian sheet-pan feast easily serves a crowd. The method here doesn’t bother with cutting rock-hard raw winter squash. Instead, roast them whole until you can rip them apart into wedges. Meanwhile, chickpeas, tomatoes, olive oil and a warming combination of cinnamon, ginger and marjoram concentrate until the chickpeas are buttery-soft and the tomatoes caramelized. Accompany with yogurt and perhaps salad greens dressed with lemon or lime juice. To make ahead, refrigerate the cooked squash pieces, chickpeas and yogurt separately for up to 4 days; reheat the squash and chickpeas covered in a low-temperature oven or serve at room temperature. To make vegan, add lemon or lime juice to non-dairy yogurt until tangy."
Prep Time: 5 minutes; Cook Time: 2-3/4 hours; Total Time: About 3 hours; Yield: 6 to 8 servings
This yumminess was featured in "Three Hands-Off Centerpieces to Simplify Holiday Hosting," and can be viewed online at https://cooking.nytimes.com/recipes/1024893-whole-roasted-squash-with-tomato-ginger-chickpeas. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 (15-ounce) cans chickpeas, drained
2/3 cup extra-virgin olive oil, plus more for drizzling
3 (14-1/2-ounce) cans diced tomatoes
3/4 teaspoon ground cinnamon
4 marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
2-1/2 tablespoons peeled, finely chopped ginger
Salt and black pepper
2 (3- to 4-pound) kabocha, butternut or koginut squash
3/4 cup full-fat plain Greek yogurt (one 5-ounce container)
Preparation
Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, 2/3 cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.
Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.
Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2-1/2 hours, stirring the chickpeas occasionally.
Meanwhile, stir the remaining 1/2 tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.
Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.
MARRY ME BEANS
This is from Laurel Randolph, senior editor at Simply Recipes. The recipe begins, "Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans...
"After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic."
Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Servings: 3
To view this online, click here.
Note: The recipe originally called for 1/2 cup chicken or vegetable broth. Since I’m posting it on a vegetarian blog, I eliminated the “chicken” part of that.
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Directions
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
Top with a drizzle of additional sun-dried tomato oil, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
ONE-POT CREAMY BROCCOLI PASTA BAKE
This is from Olivia Counter at thekitchn. For this recipe, Olivia wrote, "Craving comfort food without the mountain of dishes? Look no further — this one-pot creamy broccoli pasta bake is the answer! It’s easy weeknight comfort and a satisfying crowd-pleaser in one. Not only does it deliver on flavor, but it also uses up the entire broccoli, even the stems, to reduce food waste and sneak in extra fiber (always a plus in my book!).
"The creamy pasta sauce is perfectly rich, thanks to a combination of whole and evaporated milk. As for the broccoli, it’s cooked in two quick steps to deepen its flavor and bulk up the dish while staying tenderly crisp. Finish with melty cheddar cheese (the sharper the better!) to cut through the richness. All in all, this comforting dinner is a delicious and effortless way to end the day."
Prep Time: 20 minutes; Cook Time: 45 minutes; Serves: 6 to 8
To view this online, go to https://www.thekitchn.com/creamy-broccoli-pasta-bake-recipe-23710983.
Ingredients
1 pound broccoli
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided, plus more as needed
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes (optional)
1 pound dried short, small pasta, such as elbow macaroni or small shells
2-1/4 cups water
2 cups whole milk
1 (12-ounce) can evaporated milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Freshly ground black pepper
Instructions
Heat the oven to 375°F. Trim 1 pound broccoli. Keeping the stems and florets separate, dice the stems, then cut the florets into 1-inch pieces.
Heat 1 tablespoon of the olive oil in a Dutch oven or broiler-safe large pot over medium heat until shimmering. Add the broccoli florets and 1/4 teaspoon of the kosher salt. Cook until the broccoli brightens in color, about 3 minutes. Transfer to a plate.
Add 1 tablespoon of the olive oil to the pot. When shimmering, add the broccoli stems and 1/4 teaspoon of the kosher salt. Cook until softened and starting to brown, 2 to 3 minutes.
Add the remaining 1 tablespoon olive oil, 1 diced small yellow onion, and 1/4 teaspoon of the kosher salt. Cook, stirring often, until softened but not browned, about 5 minutes. Stir in 4 thinly sliced garlic cloves, 1/2 teaspoon ground mustard, and 1/2 teaspoon red pepper flakes if using. Cook until fragrant, about 1 minute.
Stir in 1 pound dried short pasta, 2-1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1-1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, stirring halfway through to break up any clumps of pasta, until the pasta is almost tender, 18 to 20 minutes total.
Remove the pot from the oven. Heat the broiler on high. Stir 6 ounces of the shredded sharp cheddar cheese (1-1/2 cups) and the reserved broccoli florets into the pasta until the cheese is melted. Taste and season with kosher salt and black pepper as needed.
Evenly sprinkle with the remaining 2 ounces shredded cheddar cheese (1/2 cup). Return to the oven and broil uncovered until the cheese on top is melted and brown in spots, 3 to 5 minutes.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 5 days. The pasta will lose some of its creaminess upon refrigeration; add a splash of milk or water during reheating to loosen the sauce.
You can freeze the finished recipe in an airtight container for up to 3 months (I like to freeze in individual portions). Reheat from frozen, adding additional milk or water to help loosen the sauce.
POTATO CORN CHOWDER
This comes from UnitedHealthcare, and begins, "Serving more than two? Double the recipe for a cold-weather meal."
Time: 20 minutes; Servings: 2
To view this online, go to https://www.medicare.uhc.com/wellness/health/uhcarticle/hwal-potato-corn-chowder.
Note: The recipe originally called for chicken bouilion granules. I changed it for this blog.
Ingredients
1 cup loose-pack frozen whole-kernel corn
1 cup loose-pack frozen diced hash brown potatoes with onion and peppers
3/4 cup water
3/4 teaspoon instant veggie bouillon granules
1 clove garlic, minced
Dash white or black pepper
1 12-ounce can evaporated fat-free milk
1 tablespoon all-purpose flour
Snipped fresh parsley (optional)
Directions
In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.
Serving Size: 2 cups. Nutrition Facts Per Serving: 281 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 438 mg sodium, 55 g carb., 3 g fiber, 25 g sugar, 16 g protein
ITALIAN GRILLED STUFFED PEPPERS
This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”
Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings
To view this online, click here.
Ingredients
1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded
Directions
Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).
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