Dollars to Donuts posts Tagged ‘vegetarian’

Spinach and Portobello Stuffed Shells

Posted by Dawn Welch

spinachportobelloshellsCovered with the creamy Parm sauce, these shells are a great way to get your kids (and green-averse adults) to eat their vegetables. The sky is the limit when it comes to filling the shells. If you’re craving meat, add some shredded chicken or even lump crabmeat. Broccoli, Swiss chard, and asparagus can all stand in for spinach, and if you’re not big on mushrooms, lose them.

Ingredients
12 ounces jumbo shells
2 tablespoons olive oil
3 ounces (about 1 cup) finely chopped cremini mushrooms
2 garlic cloves, finely minced or pressed through a garlic press
6 ounces frozen or fresh spinach, thawed
1 pound whole-milk or part-skim ricotta cheese
4 cups (16 ounces) grated whole-milk or part-skim mozzarella cheese
2 large eggs, lightly beaten
1⁄2 cup finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano (from about 1 large sprig)
11⁄2 teaspoons salt
3 cups homemade Parmesan sauce or store-bought Alfredo sauce
1⁄3 cup grated Parmesan cheese

Boil the pasta. Preheat the oven to 350°F. Bring a large pot of salty water to a boil over high heat. Add the shells and boil them until just shy of al dente, about 10 minutes. Drain and rinse under cool water and then set aside. Make the fIllIng. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and garlic and cook, stirring often, until the mushrooms get juicy, about 5 minutes. Add the spinach and cook, stirring often, until wilted and most of the liquid is gone, about 5 minutes longer. Transfer the mixture in an even layer to a baking sheet to cool. Meanwhile, stir together the ricotta, 3 cups of the mozzarella, the eggs, basil, oregano, and salt in a large bowl. Stir in the cooled vegetables and set aside.

Stuff the shells. Pour a third of the sauce into the bottom of a 13″ x 9″ baking dish. Use a small spoon to fill each shell with 1 heaping tablespoon of the cheese/spinach mixture, and then place it in the baking dish. Once all of the shells are filled, cover them with the remaining sauce, the remaining 1 cup of mozzarella, and the Parmesan. (At this point, the dish can be frozen for up to 3 months; defrost it overnight in the fridge before baking.)

Bake the shells. Cover the baking dish with foil and bake until bubbly, about 40 minutes. Uncover the dish and bake until the cheese is bubbling and golden brown, another 10 to 15 minutes. Remove it from the oven and let the stuffed shells rest for 5 minutes before serving.

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French Onion Soup with Broiled Swiss Caps

Posted by Dawn Welch

frenchonionsoupWhen I was 19 years old, I joined the crew of a cruise line as a purser. Up until that point, the fanciest sit-down meal I had ever experienced was my prom dinner at a banquet hall in Oklahoma. On the cruise ship, I was just like Julia Roberts in Pretty Woman, not knowing which fork to use, let alone the proper way to hold it! So, at my first dinner I went for soup, the simplest and most straightforward dish I could think of. Though I’d never had French onion soup before, it was truly love at first bite.

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Onion Soup
1⁄2 cup (8 tablespoons) unsalted butter
4 large (3 pounds) white onions, halved and thinly sliced
11⁄2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
8 cups canned beef (or vegetable) broth
3 tablespoons all-purpose flour

Cheese Toast
6 slices (1″ thick) French bread
2 tablespoons unsalted butter, melted
6 slices Swiss cheese
1⁄4 cup finely grated Parmesan cheese

Cook the onions. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, salt, and pepper and reduce the heat to low. Cook until the onions are soft and golden brown, stirring occasionally, about 20 minutes.

Simmer the soup. Meanwhile, bring the beef broth to a boil in another pot. Mix the flour into the onions and cook for 1 minute, stirring constantly, then add 1 cup of beef broth, stirring well to work out any lumps. Add the remaining beef broth and bring to a boil. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 40 minutes.

Make the cheese toasts and serve. Heat the broiler to high. Brush both sides of the bread slices with melted butter and place them on a rimmed baking sheet. Broil until golden on both sides, about 1 minute per side (watch the bread closely, as broiler intensity varies). Top each slice with a piece of Swiss cheese and broil until the cheese is bubbly and browned, about 11⁄2 minutes. Divide the soup among 6 bowls. Add a piece of cheesy bread to each bowl, sprinkle with Parmesan, and serve.

Cook Smart
Turn the last bowl of french onion soup into french dip sandwiches. Warm a few slices of roast beef in a saucepan with some soup. Use tongs to place the beef and onions from the soup between a split french roll. Serve with the broth on the side for dunking.

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Shakshouka Eggs, Tomatoes and Peppers

Posted by Dawn Welch

shakshoukaeggsThough the name shakshouka (shock-SHOE-ka) sounds exotic, this quick, one-pan Middle Eastern–style dish is nothing more than eggs simmered in a sauté of fresh tomatoes, peppers, and onions. It’s beautiful served up in a cast-iron skillet. Just bring the whole pan to the table (tell everyone to mind their fingers as the pan will be hot!) and serve it family-style, straight from the skillet. Warm pita bread for dipping is a must.

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3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
1 small red bell pepper, ribbed, seeded, and thinly sliced
1 small green bell pepper, ribbed, seeded, and thinly sliced
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red-pepper flakes
1 teaspoon salt
Freshly ground black pepper
3 large tomatoes, cored and sliced into 1⁄2″-thick wedges
6 large eggs
Pita bread, for serving

Sauté the vegetables. Heat the oven to 300°F. Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, an additional 2 to 3 minutes. Stir in the garlic, cumin, oregano, red-pepper flakes, 3⁄4 teaspoon of the salt, and a few grinds of pepper, and cook until the garlic is fragrant, 1 to 11⁄2 minutes. Add the tomatoes (if your tomatoes don’t look juicy, add 1⁄4 cup of water to the skillet along with them), reduce the heat to medium, and cook until the tomatoes break down and are saucy, 4 to 5 minutes. (If your pan looks dry, add 1⁄4 to 1⁄2 cup of water to the skillet and let it cook in for a minute or two before adding the eggs.)

Cook the eggs and serve. Crack the eggs over the tomatoes and sprinkle with the remaining 1⁄4 teaspoon of salt. Reduce the heat to medium-low and cook, covered (any lid that is larger than the circumference of the pan will work—it doesn’t have to be a perfect fit or match), until the whites are set and the yolks are still soft, 4 to 6 minutes. While the eggs cook, place the pita bread in the oven to warm. Divide the shakshouka among 6 bowls, making sure each gets an egg on top. Serve with the pita bread for dipping.

Cook Smart
This is a special treat made with ripe and juicy tomatoes, but in the winter, when tomatoes lose their appeal and prices skyrocket, I’ll use canned tomatoes in juice instead.

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Turkey, Swiss and Asparagus Crepes

Posted by Dawn Welch

turkeyswisscrepesCrêpes seem a bit intimidating to make, but if you can make pancakes, you can make these because the batter is essentially the same. Stuff them with just about anything, from a slice of Black Forest ham and jalapeño-Jack cheese, to leftover roasted vegetables and fontina, or even last night’s roasted chicken with mushroom sauce. Of course you can easily turn them into a sweet dish, too, just by adding a swipe of chocolate spread or a sprinkle of granulated sugar before rolling. There you go — breakfast-for-dinner and dessert in one fell swoop.

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16 (11⁄2 pounds) asparagus spears, ends snapped off
Salt
1 cup + 2 tablespoons pancake mix, store-bought or homemade
1⁄2 teaspoon herbes de Provence
3 large eggs
1 cup low-fat or whole milk
1⁄2 cup water
11⁄2 tablespoons unsalted butter, melted
12 slices Swiss cheese
12 slices deli turkey

Steam the asparagus. Bring a large pot with 11⁄2″ of water to a simmer. Add a steamer insert and the asparagus spears, cover, reduce the heat to low, and steam the asparagus until just tender, about 2 to 3 minutes. (If you don’t have a steamer, bring 1⁄2 cup of water to a simmer in a large skillet; add the asparagus, cover, reduce the heat to low, and steam until tender. Lift the asparagus from the pan, leaving any extra water behind. You can also steam the asparagus in the microwave.) Sprinkle the asparagus with a little salt and set aside.

Make the crêpe batter. In a large bowl, whisk together the dry mix and herbs, and set aside. Whisk the eggs together in a small bowl and then whisk in the milk, water, and half of the butter. Slowly pour the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Cook the crêpes. Place a baking sheet or ovenproof platter in the oven and heat the oven to 200°F. Place a medium skillet over high heat. Add 1⁄2 teaspoon of the remaining butter to the pan, tilt the pan toward you, and pour 1⁄4 cup of batter into the upper part of the pan. Swirl and rotate the pan until the batter completely covers the pan bottom. When the crêpe is browned, about 2 minutes, flip it and reduce the heat to medium-low. Immediately top with 1 slice of cheese, 1 slice of turkey, and 2 asparagus spears. Cover the pan and cook until the underside of the crêpe is lightly browned, 1 to 2 minutes, then fold the ends of the crêpe over the filling to make a tidy package. Turn the crêpe out onto a plate, seam-side down, and serve immediately, or transfer the crêpe to the baking sheet or platter in the oven to stay warm while you make the remaining crêpes.

Cook Smart
You can whip up the crêpe batter a few nights ahead and store it covered in the refrigerator. It will keep for up to 3 days.

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Creamy Parmesan Sauce and The Spin Off: Three Cheese White Lasagna

Posted by Dawn Welch

creamyparmesansauceAfter tasting one too many underwhelming and pricey Alfredo dishes in restaurants, I decided to create my own recipe for a perfectly creamy Parmesan sauce, one bursting with garlic and cheese. Of course, it’s yummiest made with heavy cream or half-and-half, but most of the time I’ll go for what’s in the fridge, whole or 2% milk, for a lighter sauce that’s just as tasty. It’s fantastic simply tossed with pasta and some pan-seared shrimp and steamed broccoli.

Ingredients
11⁄2 sticks (3⁄4 cup) unsalted butter
6 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon white pepper
1 quart (4 cups) cream, half-and-half, whole milk, or low-fat milk
1 cup (4 ounces) grated Parmesan-Romano cheese blend or 1⁄2 cup each of Parmesan and Romano
2 cups (8 ounces) grated whole-milk or part-skim mozzarella cheese
1 teaspoon salt

Make the sauce. Melt the butter in a large saucepan over medium-low heat. Add the garlic, pepper, and cream or milk, increase the heat to medium-high, and bring it to a simmer (watch the pot—it can boil over in a split second) while stirring often. Stir in the Parmesan-Romano mixture, reduce the heat to medium-low, and let the sauce simmer, stirring often, until the garlic has mellowed, about 12 minutes. Stir in the mozzarella and continue to cook until the cheese is melted. Turn off the heat and whisk the sauce until it is smooth (a blender or immersion blender works great). Stir in the salt.

Divide and store. Cool the sauce to room temperature and then divide it between 2 quart-size resealable freezer bags. Refrigerate it for up to 3 days or freeze it for up to 3 months. (After defrosting it overnight in the refrigerator, rewarm the sauce gently over medium-low heat, being careful not to let the sauce boil—boiling it will cause it to separate. If it separates, use a whisk, blender, or immersion blender to smooth it out.)

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Peanut Soup with Sweet Potatoes

Posted by Dawn Welch

iconpeanutsoupPeople are cooking recipes from the book and adapting them to fit their lives.  Healthy-eating blogger Heather made this sweet and mellow soup vegetarian-style, replacing the chicken stock with vegetable.  She said, “I made some delicious soup tonight, and Mark liked it so much that he requested that I make variations of it once a week.”

Read the full post here.  Photo: Hangry Pants.

What is this?

Peanut Sauce

1 cup creamy peanut butter
1⁄4 cup light brown sugar (If you’re using unsweetened peanut butter, add an extra 2 tablespoons of brown sugar)
2 garlic cloves, finely minced or pressed through a garlic press
2 tablespoons soy sauce
2 tablespoons fresh lime juice (from 1 to 2 limes)

Soup
1 tablespoon vegetable oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 teaspoon curry powder
4 cups chicken broth, homemade or store-bought
1 medium sweet potato (about 12 ounces), peeled and cut into 3⁄4″ pieces
1⁄2 cup Easy Basic Peanut Sauce (see below)
Salt
Freshly ground black pepper
3 tablespoons finely chopped fresh cilantro

Make the peanut sauce. Place the peanut butter, brown sugar, garlic, soy sauce, lime juice, ginger, and chile paste or hot sauce in a food processor and process until well blended, 15 to 20 seconds, scraping down the sides once or twice. The peanut sauce can be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months, and is great on stir-fries, noodles, or plain white rice as an after-school snack.

Simmer the vegetables. Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and sweet potato, bring to a simmer, then reduce the heat to medium, cover, and cook until the sweet potato is just tender, about 5 minutes.

Finish the soup. Place the peanut base in a medium heatproof bowl. Pour in 1⁄2 cup of the hot broth and whisk until smooth, then scrape this mixture back into the pot and stir to combine. Cover partially, and continue to simmer to blend the flavors, about 3 minutes. Season the soup to taste with salt and pepper and serve sprinkled with cilantro.

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Pantry Veggie Burgers

Posted by Dawn Welch

pantryveggieburgersI make these Oklahoma-style, with pinto beans and bulgur wheat, and top them off with barbeque sauce. Double or triple batches are easy to shape and freeze for a quick meal or afternoon snack.

Ingredients
1 can (14 ounces) pinto beans, drained and rinsed, or 1 1⁄2 cups cooked pinto beans
1⁄2 cup bulgur wheat
1 teaspoon salt
1 tablespoon + 2 teaspoons canola oil
8 ounces cremini mushrooms, stemmed and thinly sliced
1⁄2 yellow onion, finely chopped
1 large garlic clove, minced
1⁄2 cup walnut pieces
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika (optional)
5 tablespoons mayonnaise
2 teaspoons canola oil
6 hamburger buns, toasted
Lettuce leaves
1 large or 2 small ripe tomatoes, cored and thinly sliced
6 tablespoons barbecue sauce or ketchup

Dry the beans. Spread the drained pinto beans on a paper towel–lined plate and set aside.

Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and 1⁄4 teaspoon of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)

Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and 1⁄4 teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.

Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining 1⁄2 teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine.

Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).

Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.

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Burger Redux

Posted by Dawn Welch

Turn these burgers into meatballs by making small, golf ball-size rounds and browning them in the skillet. They’re great with spaghetti or crumbled and used in place of meat in lasagna or chili.

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Cajun-Style Red Beans and Rice

Posted by Dawn Welch

cajunredbeansriceEating this dish is like time travel. It takes me back to New Orleans where I learned how to make it as a way to use leftover rice. We love it so much, it’s a special request and like chili, it’s very wallet-friendly.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
1 green bell pepper, ribbed, seeded, and finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon chili powder
1 tablespoon Tex-Mex Rub
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
3 cups cooked white rice
Hot-pepper sauce, optional

Make the Tex-Mex rub. I keep a couple of my own spice blends in the cabinet.  They keep for up to 4 months if stored in an airtight container or jar in a cool, dark, and dry spot. To make a batch of this one, I mix 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and 2 teaspoons sweet paprika.

Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, salt, and black pepper and cook, stirring often, until the onion is soft, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then add the chili powder and Tex-Mex Rub. Cook, stirring often, for 2 minutes, and then mix in the pinto beans and rice. Continue to cook and stir until the beans and rice are heated through, about 5 minutes, adding water if it looks as if the spices or rice are sticking and burning. Serve with hot-pepper sauce on the side if using.

Meaty Red Beans and Rice
This is the version that is on offer at the restaurant, and people go crazy for it. Before sautéing the onion and bell pepper, I brown 1 pound of ground beef and 1⁄2 pound of sliced smoked sausage (such as andouille or kielbasa). Once the meat is browned, I add in the onion, bell pepper, salt, and black pepper, and continue with the recipe above.

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Couscous with Dried Fruit, Butternut Squash and Turmeric

Posted by Dawn Welch

couscousdriedfruit

Winter squash is a great keeper; there’s often acorn, butternut or spaghetti squash stashed away in my garage (it lasts for months in a cool, dark, dry spot) ready to be turned into quick roasted side dishes.

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5 tablespoons olive oil
2 leeks, white parts only, cleaned and finely minced
5 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon salt
3 cups chicken or vegetable broth, homemade or store-bought
3 cups finely chopped butternut squash
1 cup chopped dried apricots
1 cup chopped dried figs
1 teaspoon turmeric
1⁄2 teaspoon ground ginger
1⁄4 teaspoon cayenne
11⁄2 cups couscous
1⁄4 cup finely chopped mint

Make the couscous base. Heat the oil in a Dutch oven or large pot over medium-low heat. Add the leeks, garlic, and 1⁄2 teaspoon of the salt, cover, and cook until the leeks are very tender but not brown, about 10 minutes, stirring occasionally. Pour in the broth and then add the squash, apricots, figs, turmeric, ginger, and cayenne. Stir in the remaining salt and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the squash is tender, 10 to 12 minutes.

Cook the couscous and serve. Mix in the couscous, cover, turn off the heat, and let it stand for 10 minutes. Add all but 1 tablespoon of the mint and fluff the couscous with a fork to combine. Transfer to a large platter. Serve sprinkled with the remaining mint.

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