Archive for meat free recipes
Meatless Monday with Spicy Mac and 3 Cheeses with Broccoli
Posted by: | CommentsWelcome to the blog and thanks for taking the time to stop by on another Meatless Monday. We support this great movement because it promotes green living through choosing eco-friendly meat-free food choices one day per week in support of personal and planetary health. A small sacrifice for a great reward.
Do you and your family love broccoli in a cheese sauce? How about macaroni and cheese? If you answered yes to one or more of these questions, then this is the dish for you. Our recipe today is for a spicy mac and 3 cheeses with broccoli. The cheese sauce in this meal is light and delicious. This recipe comes courtesy of daytime darling Rachel Ray’s talk show The Rachel Ray Show. Since we know what’s for dinner, let’s get cooking.
Ingredients
• 4 cups broccolini florets, chopped broccoli rabe or broccoli florets
• Salt
• 1 pound whole wheat penne, twists or elbows or brown rice pasta
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 3 tablespoons butter
• 2 shallots, very finely chopped
• 4 cloves garlic, finely chopped
• 1 small Fresno chili pepper or red cherry pepper, seeded and very finely chopped
• 3 tablespoons flour
• 2 1/2 cups whole milk
• Pepper
• 1 1/2 cups shredded yellow sharp cheddar cheese
• 1 cup shredded aged Gouda cheese
• 1 cup Parmigiano-Reggaino cheese, freshly shredded
• A few sprigs fresh thyme, finely chopped
Preparation
Bring a few inches of water to a boil. Salt water and parboil broccoli, rabe or broccolini 4-5 minutes. Drain and cold shock, then dry on kitchen towels. Bring a large pot of water to a boil for the pasta and undercook the pasta by about 2 minutes. Preheat oven to 425°F. Heat a saucepot over medium heat with EVOO and butter. Sauté shallots, garlic and chilies 2-3 minutes then add flour and stir 1 minute. Whisk in milk and season sauce with salt and pepper, melt in cheddar and Gouda. Combine pasta with broccoli, broccolini or rabe and the sauce, and transfer to a baking dish. Top with Parm cheese, sprinkle with fresh thyme and bake until brown and bubbly.
Meatless Monday with Martha Stewart Quinoa Spinach Bake
Posted by: | CommentsHello and welcome back for another delicious Meatless Monday recipe. Planet Forward and The Sustainable Scribe proudly endorses the Meatless Monday movement in support of reducing meat consumption to improve personal and planetary health.
On the menu tonight is a quinoa spinach bake that comes by way of Martha Stewart’s Whole Living. This bake is nutritious, delicious and easy to make s let’s get cooking.
Ingredients
• 1 pound spinach, leaves picked and washed
• 2 teaspoons olive oil
• 1 yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 tablespoon picked fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red-pepper flakes
• 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
• 1 cup nonfat cottage cheese
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• Olive-oil cooking spray
Directions
1. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.
2. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.
3. Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.
Tags: Climate Change, easy vegetarian recipes, eco-friendly recipes, eco-vegetarian, eco-vegetarianism, Global Warming, healthy recipes, Johns Hopkins Bloomberg School, Martha Steart recipes, martha stewart, Martha Stewart Whole Living, meat free recipes, Meatless Monday, Meatless Mondays, meatless recipes, planet forward, Quinoa Spinach Bake, Quinoa Spinach Bake recipe, recipes, Vegetarian, vegetarian recipes, vegetarianismMeatless Monday with Five-Grain Salad
Posted by: | CommentsWelcome to the blog and thanks for taking the time to stop by on another Meatless Monday. We support this great movement because it promotes green living through choosing eco-friendly meat-free food choices one day per week in support of personal and planetary health. A small sacrifice for a great reward.
In keeping with our collective vow to be healthier in 2011, our recipe today is a five-grain salad. This salad is light and flavorful and full of protein and fiber. Don’t be put off if you haven’t cooked or eaten any of these grains before. They are all easy to cook, tasty and the nutritional content of this dish makes it a complete meal. This delicious recipe comes courtesy of whole living by Martha Stewart. Now, let’s get cooking.
INGREDIENTS
• 1/2 cup red quinoa
• 1/2 cup white quinoa
• 1/2 cup semi-pearl farro
• 1/2 cup pearl barley
• 1/2 cup purple (black) barley
• 10 ounces red pearl onions
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup apple cider
• 3 tablespoons balsamic vinegar
• 1/2 cup feta cheese, crumbled (2 ounces)
• 1/3 cup fresh flat-leaf parsley, leaves only
• 1 tablespoon finely grated lemon zest
• 1 small Fuji apple, cored and thinly sliced
DIRECTIONS
Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
