Favourite.Recipe.Ever. This is my comfort food. I love, love, love it. I think I'm going to make it for dinner tonight. So good. 'nough said.
1 box of whole wheat pasta in your favourite shape (I'm doing mini shells tonight)
3 Tbsp butter
3 Tbsp all purpose flour
black pepper to taste
3 3/4 cups of milk
4ish cups of shredded cheddar cheese
Cook noodles according to package directions. Drain and set aside.
In a medium saucepan combine butter, flour and pepper to create a smooth paste. Add milk all at once. Cook while stirring over medium heat until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in cooked noodles and transfer to a casserole dish. (I use my Pampered Chef deep covered baker... love that thing. Best kitchen investment I have made, with the exception of my knife set. Every mom needs a good knife set)
Bake uncovered at 350 degrees for 25-30 minutes. Let stand for 10 minutes before serving.
Showing posts with label Vegetarian Meals. Show all posts
Showing posts with label Vegetarian Meals. Show all posts
Thursday, March 3, 2011
Tuesday, February 22, 2011
Mediterranean Rice Packets
4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice
Preheat oven to 450 degrees. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Divide rice evenly between pieces of foil and sprinkle with lemon pepper or Greek seasoning.
In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide veggie mixture and any juices between foil.
Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.
Place packets on a baking sheet and bake in preheated oven for about 15 minutes. Open packets carefully at the table and garnish with parsley if desired.
** Great as a side dish or a main dish. I always double or triple the recipe and store the extra rice packets in the fridge. They rarely last more than a day or two. This is a definite family favourite.
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice
Preheat oven to 450 degrees. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Divide rice evenly between pieces of foil and sprinkle with lemon pepper or Greek seasoning.
In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide veggie mixture and any juices between foil.
Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.
Place packets on a baking sheet and bake in preheated oven for about 15 minutes. Open packets carefully at the table and garnish with parsley if desired.
** Great as a side dish or a main dish. I always double or triple the recipe and store the extra rice packets in the fridge. They rarely last more than a day or two. This is a definite family favourite.
Twice Cooked Spaghetti
6 oz spaghetti
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage
Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.
Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.
Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.
Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.
**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage
Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.
Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.
Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.
Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.
**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.
Taco Soup
Olive oil or canola oil
1 or 2 cans chopped green chilis
1 small onion, chopped
1 tsp pepper
1 tsp salt
1 pkg taco seasoning
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) small white beans or kidney beans, rinsed & drained
1 can (28 oz) peeled, cut tomatoes
1 can (14 ½ oz) hominy or corn, drained
2 Tbsp Salsa
2-3 cups water
In a large kettle, sauté onion & chilis in oil for about 3 minutes. Add all other ingredients and bring to a boil. Reduce heat & simmer for 30 minutes.
Serve with tortilla chips, grated cheddar cheese & sour cream.
1 or 2 cans chopped green chilis
1 small onion, chopped
1 tsp pepper
1 tsp salt
1 pkg taco seasoning
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) small white beans or kidney beans, rinsed & drained
1 can (28 oz) peeled, cut tomatoes
1 can (14 ½ oz) hominy or corn, drained
2 Tbsp Salsa
2-3 cups water
In a large kettle, sauté onion & chilis in oil for about 3 minutes. Add all other ingredients and bring to a boil. Reduce heat & simmer for 30 minutes.
Serve with tortilla chips, grated cheddar cheese & sour cream.
Black Bean Burgers
1 Tbsp canola oil, divided
¼ cup each minced onion, green pepper, carrots and celery
2/3 cup drained black beans, white kidney (cannelloni) beans or red kidney beans
1 egg, lightly beaten
1/3 cup seasoned dried bread crumbs
In a non-stick skillet, heat 1 tsp of the oil. Add onion, pepper, carrot and celery. Cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated (about 1 minute). Set aside to cool slightly.
In a medium bowl, use a fork to mash beans. Stir in egg then add bread crumbs and vegetables. Mix thoroughly. Shape into 4 equal patties. Set patties on a plate, cover and refrigerate until chilled, at least 20 minutes.
In a skillet heat 1 tsp of remaining oil. Add 2 patties cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate and keep warm. Repeat with remaining oil and 2 patties.
Serve as you would beef burgers, with lettuce and tomatoes on a hamburger bun.
**Variations- for extra spice, add cilantro and jalepeno
** I use Bush's Seasoned Black Beans when I make these... Very, very yummy!
¼ cup each minced onion, green pepper, carrots and celery
2/3 cup drained black beans, white kidney (cannelloni) beans or red kidney beans
1 egg, lightly beaten
1/3 cup seasoned dried bread crumbs
In a non-stick skillet, heat 1 tsp of the oil. Add onion, pepper, carrot and celery. Cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated (about 1 minute). Set aside to cool slightly.
In a medium bowl, use a fork to mash beans. Stir in egg then add bread crumbs and vegetables. Mix thoroughly. Shape into 4 equal patties. Set patties on a plate, cover and refrigerate until chilled, at least 20 minutes.
In a skillet heat 1 tsp of remaining oil. Add 2 patties cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate and keep warm. Repeat with remaining oil and 2 patties.
Serve as you would beef burgers, with lettuce and tomatoes on a hamburger bun.
**Variations- for extra spice, add cilantro and jalepeno
** I use Bush's Seasoned Black Beans when I make these... Very, very yummy!
Easy, Easy Delicious Stuffed Shells
4 cups (16 oz) shredded mozzerella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce
Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.
** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce
Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.
** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.
Spaghetti Squash With Sauteed Veggies
1 spaghetti squash, halved lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes (I like to use fresh, so I blanch them to remove the skins before chopping them)
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil
* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance, through the skin of the squash. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon or a meat fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sauteed vegetables, feta cheese, olives and basil.
Serve warm and prepare to fall in love with spaghetti squash Ü
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes (I like to use fresh, so I blanch them to remove the skins before chopping them)
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil
* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance, through the skin of the squash. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon or a meat fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sauteed vegetables, feta cheese, olives and basil.
Serve warm and prepare to fall in love with spaghetti squash Ü
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