2 Ibs red potatoes
4 cloves garlic
1/2 cup buttermilk
Salt and Pepper
Put potatoes and garlic in a large stock pot, cover with cold water,put lid on and bring to a boil. Take lid off and boil about 15 minutes until tender. Drain potatoes reserving 1/2 cup of liquid. Add buttermilk and reserved liquid. Mash, Salt and Pepper to taste
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Thursday, July 2, 2015
Potatoes and Onions
Ingredients
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.
Recipe courtesy of Giada De Laurentiis
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.
Recipe courtesy of Giada De Laurentiis
Wednesday, November 19, 2014
Golden Winter Soup
8 Servings
2 Tbsp butter
5 cups cubed peeled butternut squash (about 1 1/2 Ibs or 1 medium squash)
2 cups cubed peeled russet potatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups sliced leek
4 cups fat-free, less sodium chicken broth
1 cup half-and-half
12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese
Preheat broiler
Melt butter in a large Pot (or dutch oven) over medium high heat. Add squash, potato, salt and pepper to pan. Sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture into a blender. Remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; Servce 2 bread slices with each serving. Garnish with freshly ground black pepper if desired.
Calories 329
Fat 10.9 g
Sat Fat 6.2 g
Mono fat 3 g
Protein 12.8 g
Carb 46.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 3.2 mg
Sodium 813 mg
Calcium 217 mg
From Cooking Light- Barbara Kafka
2 Tbsp butter
5 cups cubed peeled butternut squash (about 1 1/2 Ibs or 1 medium squash)
2 cups cubed peeled russet potatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups sliced leek
4 cups fat-free, less sodium chicken broth
1 cup half-and-half
12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese
Preheat broiler
Melt butter in a large Pot (or dutch oven) over medium high heat. Add squash, potato, salt and pepper to pan. Sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture into a blender. Remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; Servce 2 bread slices with each serving. Garnish with freshly ground black pepper if desired.
Calories 329
Fat 10.9 g
Sat Fat 6.2 g
Mono fat 3 g
Protein 12.8 g
Carb 46.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 3.2 mg
Sodium 813 mg
Calcium 217 mg
From Cooking Light- Barbara Kafka
Thursday, May 8, 2014
Escalivada
2 Japanese or 1 regular eggplant, cut into chunks
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked
For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil
Preheat oven to 400 degrees. Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar. Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked
For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil
Preheat oven to 400 degrees. Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar. Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.
Spaghetti with Three Tomato Sauce
1 pound spaghetti
1/2 cup oil packed sun-dried tomatoes, chopped, oil reserved
4 garlic cloves
1 28 oz can whole peeled tomatoes
1 pound fresh cherry tomatoes, halved
1/4-1/2 tsp crushed red pepper
coarse salt and freshly ground pepper
fresh parmesan and fresh basil
Cook spaghetti al dente. Drain and return pasta to pot. Meanwhile heat 2 Tbsp sun dried tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes, simmer until soft, 10 minutes. Add to pasta. Season with coarse salt and ground pepper. Toss and serve immediately. Garnish with freshly grated parmesan and torn basil leaves.
Crazy Guacamole
Makes 3 cups
4 ripe Haas avocados
3 Tbsp freshly squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 medium tomato, seeded and small diced
Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the remaining ingredients except tomatoes. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
4 ripe Haas avocados
3 Tbsp freshly squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 medium tomato, seeded and small diced
Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the remaining ingredients except tomatoes. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Saturday, April 12, 2014
Mediterranean Veggie Sandwiches
3 Large Zucchini cut lengthwise into thick slices
1 Large Red Onion, cut into 6 Thick slices
1/4 cup olive oil divided
1/2 tsp salt, 1/4 tsp pepper
2 cloves garlic, minced
1 tsp grated lemon rind
3/4 cup mayonnaise
1 1/2 loaves ciabatta bread, halved lengthwise
11/2 cups shredded mozzarella chese
18 Large Fresh basil leaves
1 15oz jar roasted red and yellow bell peppers, drained
Preheat broiler. Brush zucchini and onion with 2 Tbsp oil and sprinkle with salt and pepper on a baking sheet. Broil veggies 5-6 minutes per side or until charred. Stir garlic and lemon rind into mayonnaise. Brush cut sides of bread tops, and assemble sandwiches with charred veggies, basil leaves, and roasted red peppers.
1 Large Red Onion, cut into 6 Thick slices
1/4 cup olive oil divided
1/2 tsp salt, 1/4 tsp pepper
2 cloves garlic, minced
1 tsp grated lemon rind
3/4 cup mayonnaise
1 1/2 loaves ciabatta bread, halved lengthwise
11/2 cups shredded mozzarella chese
18 Large Fresh basil leaves
1 15oz jar roasted red and yellow bell peppers, drained
Preheat broiler. Brush zucchini and onion with 2 Tbsp oil and sprinkle with salt and pepper on a baking sheet. Broil veggies 5-6 minutes per side or until charred. Stir garlic and lemon rind into mayonnaise. Brush cut sides of bread tops, and assemble sandwiches with charred veggies, basil leaves, and roasted red peppers.
Wednesday, April 2, 2014
Lentil Soup
2 Tbsp olive oil
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat oil in a heavy large pot over medium. Add onions, carrots and celery. Add garlic, salt and pepper and sauté until veggies are tender 5-8 min. Add tomatoes with juice. Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min). Add lentils and mix to coat. Add broth and stir. Add thyme sprigs bring to a boil over high heat. Cover and simmer over low heat until lentils are almost tender (30 min). Stir in pasta. Simmer until pasta is tender 8 min, Season with salt and pepper to taste. Serve in bowls, sprinkle with Parmesan
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Heat oil in a heavy large pot over medium. Add onions, carrots and celery. Add garlic, salt and pepper and sauté until veggies are tender 5-8 min. Add tomatoes with juice. Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min). Add lentils and mix to coat. Add broth and stir. Add thyme sprigs bring to a boil over high heat. Cover and simmer over low heat until lentils are almost tender (30 min). Stir in pasta. Simmer until pasta is tender 8 min, Season with salt and pepper to taste. Serve in bowls, sprinkle with Parmesan
Spicy Black Bean Soup
2 Tbsp olive oil
1 1/2 cup chopped onion
2 cloves garlic
1 cup chopped green peppers
1 cup chopped red pepper
1 Tbsp cumin
1tsp cayenne
6 cups chicken stock
2 cans black beans drained
salt
pepper
cheddar cheese
sour cream
Cook veggies in pan with olive oil. Add seasoning, stock and black beans. Cook 25 minutes. Pour 1/2 into blender, blend. Mix blended soup with unblended soup. Garnis with cheese and sour cream.
1 1/2 cup chopped onion
2 cloves garlic
1 cup chopped green peppers
1 cup chopped red pepper
1 Tbsp cumin
1tsp cayenne
6 cups chicken stock
2 cans black beans drained
salt
pepper
cheddar cheese
sour cream
Cook veggies in pan with olive oil. Add seasoning, stock and black beans. Cook 25 minutes. Pour 1/2 into blender, blend. Mix blended soup with unblended soup. Garnis with cheese and sour cream.
Tuesday, April 1, 2014
Pinto and Rice Burgers
2 15oz cans pinto beans, rinse and drain
1 3/4 cup cooked white rice
1/2 cup plain breadcrumbs
1/2 cup minced green onions
1/4 cp chopped fresh cilantro
2 Large eggs beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp vegetable oil
6 hamburger buns
7 oz package sliced cheddar cheese
tomatoes
lettuce
condiments
Mash beans until a paste forms. Add rice, breadcrumbs, green onion, cilantro, eggs, salt and pepper. Form mixture into 6 patties. Heat oil over medium high in a large nonstick skillet. Cook patties until browned and cooked through about 4 minutes per side. Top with cheese. Serve on toasted buns with desired toppings.
1 3/4 cup cooked white rice
1/2 cup plain breadcrumbs
1/2 cup minced green onions
1/4 cp chopped fresh cilantro
2 Large eggs beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp vegetable oil
6 hamburger buns
7 oz package sliced cheddar cheese
tomatoes
lettuce
condiments
Mash beans until a paste forms. Add rice, breadcrumbs, green onion, cilantro, eggs, salt and pepper. Form mixture into 6 patties. Heat oil over medium high in a large nonstick skillet. Cook patties until browned and cooked through about 4 minutes per side. Top with cheese. Serve on toasted buns with desired toppings.
Ratatouille
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium dced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 Tbsp thinly sliced fresh basil leaves
1 Tbp chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12 inch sauté pan over medium high heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Stir well to blend and serve either hot or room temp
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium dced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 Tbsp thinly sliced fresh basil leaves
1 Tbp chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12 inch sauté pan over medium high heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5-7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Stir well to blend and serve either hot or room temp
Skillet Gnocchi with Chard & White Beans
1 Tbsp plus 1 tsp EVOO
1 16oz package shelf stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped spinach
1 15-oz diced tomato with Italian seasonings
1 15-oz can white beans, rinsed
1/4 tsp freshly ground pepper
1/2 cup shredded part skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Heat 1 tsp oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until pumped and starting to brown, 5-7 minutes. Transfer to a bowl. Add the remaining 1 tsp oil and onion to the pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4-6 minutes. Add spinach and cook, stirring, until starting to wilt 1-2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parm. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
1 16oz package shelf stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped spinach
1 15-oz diced tomato with Italian seasonings
1 15-oz can white beans, rinsed
1/4 tsp freshly ground pepper
1/2 cup shredded part skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Heat 1 tsp oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until pumped and starting to brown, 5-7 minutes. Transfer to a bowl. Add the remaining 1 tsp oil and onion to the pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4-6 minutes. Add spinach and cook, stirring, until starting to wilt 1-2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parm. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Penne with Mushrooms and Herbs
1 ib uncooked penne pasta
1 pkg mushrooms
3 Tbsp olive oil
1 1/2 cup chopped onion
4 cloves garlic
1 24 oz jar creamy tomato pasta sauce
2 Tbsp fresh thyme
1 tsp salt
1/2 tsp pepper
2 cups freshly grated Parmesan cheese
Cook pasta according to package directions. Preheat oven to 425 degrees. Chop mushrooms. Heat oil in pot over medium high heat, sauté onion and garlic 3-4 minutes. Stir in pasta, mushrooms, pasta sauce, thyme, salt, pepper and 1 cup cheese. Cook 2-3 minutes, stirring to combine. Transfer pasta mixture into a 9X13 inch baking dish coated with cooking spray and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes until lightly browned.
1 pkg mushrooms
3 Tbsp olive oil
1 1/2 cup chopped onion
4 cloves garlic
1 24 oz jar creamy tomato pasta sauce
2 Tbsp fresh thyme
1 tsp salt
1/2 tsp pepper
2 cups freshly grated Parmesan cheese
Cook pasta according to package directions. Preheat oven to 425 degrees. Chop mushrooms. Heat oil in pot over medium high heat, sauté onion and garlic 3-4 minutes. Stir in pasta, mushrooms, pasta sauce, thyme, salt, pepper and 1 cup cheese. Cook 2-3 minutes, stirring to combine. Transfer pasta mixture into a 9X13 inch baking dish coated with cooking spray and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes until lightly browned.
Ravioli Nicoise
2 9 oz packages refrigerated fresh cheese ravioli
2 cups 1 inch cut fresh green beans
1 cup pitted Nicoise or other small black olives
1 pint grape tomatoes halved
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1 tsp minced fresh garlic
1/2 cup fresh torn basil
Cook pasta according to package directions, drain. Cook green beans in boiling salted water 4 minutes or until crisp-tender; drain. Stir together pasta, beans, olives, and tomatoes; sprinkle with salt and pepper. Whisk together oil, vinegar, and garlic; toss with pasta mixture. Sprinkle with basil
2 cups 1 inch cut fresh green beans
1 cup pitted Nicoise or other small black olives
1 pint grape tomatoes halved
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1 tsp minced fresh garlic
1/2 cup fresh torn basil
Cook pasta according to package directions, drain. Cook green beans in boiling salted water 4 minutes or until crisp-tender; drain. Stir together pasta, beans, olives, and tomatoes; sprinkle with salt and pepper. Whisk together oil, vinegar, and garlic; toss with pasta mixture. Sprinkle with basil
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