This week's "Meatless Monday" Recipe of the Week is Annie's Vegetarian Stuffed Peppers. Why Annie's you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!
Vegetarian Stuffed Peppers
Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend
Directions
1 - Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 - Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 - In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 - Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.
Showing posts with label "Meatless Monday" Recipe of the Week. Show all posts
Showing posts with label "Meatless Monday" Recipe of the Week. Show all posts
Monday, July 10, 2017
Monday, October 12, 2015
"Meatless Monday" Recipe of the Week - Pumpkin Alfredo with Ricotta Stuffed Shells
This week's "Meatless Monday" Recipe of the Week is a Pumpkin Alfredo with Ricotta Stuffed Shells. Celebrate the Fall Season with this Vegetaian Dish. It's from the PBS/Recipe website, which has countless recipes for all occasions. Check it out soon, enjoy! http://www.pbs.org/food/recipes/
Pumpkin Alfredo with Ricotta Stuffed Shells
Pour the pumpkin Alfredo sauce over the ricotta stuffed shells for a hearty Fall meal.
Ingredients
12 ounces of pasta (about 26 jumbo shells)
For the Ricotta Filling:
1 cup ricotta
1/4 cup shredded mozzarella
1 large egg
3 fresh basil leaves, minced
3 fresh sage leaves, minced
1 garlic clove, minced
1/4 teaspoon salt
Pinch of crushed red pepper
For the Pumpkin Alfredo Sauce:
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
3/4 cup canned pure pumpkin puree
2 to 3 fresh sage
2 tablespoons yogurt or labneh or creme fraiche (basically something tart!)
1/4 cup grated parmesan cheese, plus more for garnish
Pinch of nutmeg
Salt
Freshly cracked black pepper
Directions
1 - Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8 minutes. Reserve about 1 cup of pasta water and set it aside (we’re going to use it with the sauce later on). Drain the pasta and toss with a teaspoon of olive oil (this will ensure the pasta doesn’t stick). Set aside.
2 - Preheat the one to 375 degrees F. To a small bowl, whisk together the ricotta, mozzarella, egg, minced basil and sage, garlic, salt and crushed red pepper.
3 - In a medium saucepan, set over medium heat. Cook the butter, stirring constantly, until it begins to foam and brown speckles appear. Keep stirring until the foam subsides and the color turns medium brown. Add the shallots and garlic clove and turn down the heat to mediumlow. Cook until the shallots have softened, about 1 minute.
4 - Stir in the pumpkin, sprigs of sage, yogurt or labneh or creme fraiche, Parmesan and 1/2 to 3/4 cup reserved pasta water. The sauce should be saucey! It will thicken as it bakes with the shells so feel free to add a bit more pasta water, if needed.
5 - Stuff each shell with a spoonful of the ricotta mixture and arrange in a 2 3/4-Qt braiser or 13x9 inch casserole dish. Pour the sauce around the shells and cover with a sheet of foil. Bake for 15 to 20 minutes.
http://www.pbs.org/food/recipes/pumpkin-alfredo-ricotta-stuffed-shells/
Pumpkin Alfredo with Ricotta Stuffed Shells
Pour the pumpkin Alfredo sauce over the ricotta stuffed shells for a hearty Fall meal.
Ingredients
12 ounces of pasta (about 26 jumbo shells)
1 cup ricotta
1/4 cup shredded mozzarella
1 large egg
3 fresh basil leaves, minced
3 fresh sage leaves, minced
1 garlic clove, minced
1/4 teaspoon salt
Pinch of crushed red pepper
For the Pumpkin Alfredo Sauce:
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
3/4 cup canned pure pumpkin puree
2 to 3 fresh sage
2 tablespoons yogurt or labneh or creme fraiche (basically something tart!)
1/4 cup grated parmesan cheese, plus more for garnish
Pinch of nutmeg
Salt
Freshly cracked black pepper
Directions
1 - Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8 minutes. Reserve about 1 cup of pasta water and set it aside (we’re going to use it with the sauce later on). Drain the pasta and toss with a teaspoon of olive oil (this will ensure the pasta doesn’t stick). Set aside.
2 - Preheat the one to 375 degrees F. To a small bowl, whisk together the ricotta, mozzarella, egg, minced basil and sage, garlic, salt and crushed red pepper.
3 - In a medium saucepan, set over medium heat. Cook the butter, stirring constantly, until it begins to foam and brown speckles appear. Keep stirring until the foam subsides and the color turns medium brown. Add the shallots and garlic clove and turn down the heat to mediumlow. Cook until the shallots have softened, about 1 minute.
4 - Stir in the pumpkin, sprigs of sage, yogurt or labneh or creme fraiche, Parmesan and 1/2 to 3/4 cup reserved pasta water. The sauce should be saucey! It will thicken as it bakes with the shells so feel free to add a bit more pasta water, if needed.
5 - Stuff each shell with a spoonful of the ricotta mixture and arrange in a 2 3/4-Qt braiser or 13x9 inch casserole dish. Pour the sauce around the shells and cover with a sheet of foil. Bake for 15 to 20 minutes.
http://www.pbs.org/food/recipes/pumpkin-alfredo-ricotta-stuffed-shells/
Monday, July 6, 2015
"Meatless Monday" Recipe of the Week - Baked Polenta with Provolone, Roasted Peppers and Mushrooms
This week's "Meatless Monday" Recipe of the Week is Baked Polenta with Provolone, Roasted Peppers and Mushrooms. It's from the Cooks Recipes website, which has recipes for all occasions and cuisines. http://www.cooksrecipes.com
Baked Polenta with Provolone, Roasted Peppers and Mushrooms
Baked Polenta with Provolone, Roasted Peppers and MushroomsVersatile and delicious served as is, or topped with marinara sauce, or other complementary sauce, this makes a wonderful meatless entrée, appetizer or side dish. http://www.cooksrecipes.com/index.html
Recipe Ingredients:
Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes
Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shiitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper
10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese
Cooking Directions:
Preheat oven to 375°F (190°C).
For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
Let sit until the polenta sets and can be cut in servings (it will still be quite soft).
Makes 8 to 10 entrée servings; 24 appetizer servings.
http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html
Baked Polenta with Provolone, Roasted Peppers and Mushrooms
Baked Polenta with Provolone, Roasted Peppers and MushroomsVersatile and delicious served as is, or topped with marinara sauce, or other complementary sauce, this makes a wonderful meatless entrée, appetizer or side dish. http://www.cooksrecipes.com/index.html
Recipe Ingredients:
Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes
Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shiitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper
10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese
Cooking Directions:
Preheat oven to 375°F (190°C).
For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
Let sit until the polenta sets and can be cut in servings (it will still be quite soft).
Makes 8 to 10 entrée servings; 24 appetizer servings.
http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html
Monday, June 22, 2015
"Meatless Monday" Recipe of the Week - Southwest Tofu Scramble
This week's "Meatless Monday" Recipe of the Week is Southwest Tofu Scramble. Put a different spin on your Tofu with this one! It's from the PBS Recipe site. http://www.pbs.org/food/recipes/
Southwest Tofu Scramble
Make this flavorful dish in about 10 minutes for a delicious breakfast or quick dinner.
Ingredients
1 pack firm tofu (400 grams)
1 tablespoon olive oil
1 large clove garlic, minced (7 grams)
1/2 small onion, chopped (85 grams)
1 mild pepper, chopped (70 grams)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon turmeric
2 small tomatoes, chopped (140 grams)
cilantro (for garnish)
tortillas (to serve)
Directions
1 - Drain and roughly crumble the tofu onto a piece of butter muslin, and squeeze out the extra water. Rearrange the tofu and then repeat.
2 - Add the olive oil to a frying pan over medium high heat, and sauté the garlic, onions and peppers until the onions are starting to brown around the edges.
3 - Add the squeezed tofu and sauté until the tofu is just starting to brown. Add the chili powder, salt and turmeric and stir to coat evenly.
4 - Add the tomatoes and continue frying until the tomatoes have broken down and the mixture is no longer watery.
5 - Garnish with cilantro and serve with warm tortillas.
http://www.pbs.org/food/recipes/southwest-tofu-scramble/
Southwest Tofu Scramble
Make this flavorful dish in about 10 minutes for a delicious breakfast or quick dinner.
Ingredients
1 pack firm tofu (400 grams)
1 large clove garlic, minced (7 grams)
1/2 small onion, chopped (85 grams)
1 mild pepper, chopped (70 grams)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon turmeric
2 small tomatoes, chopped (140 grams)
cilantro (for garnish)
tortillas (to serve)
Directions
1 - Drain and roughly crumble the tofu onto a piece of butter muslin, and squeeze out the extra water. Rearrange the tofu and then repeat.
2 - Add the olive oil to a frying pan over medium high heat, and sauté the garlic, onions and peppers until the onions are starting to brown around the edges.
3 - Add the squeezed tofu and sauté until the tofu is just starting to brown. Add the chili powder, salt and turmeric and stir to coat evenly.
4 - Add the tomatoes and continue frying until the tomatoes have broken down and the mixture is no longer watery.
5 - Garnish with cilantro and serve with warm tortillas.
http://www.pbs.org/food/recipes/southwest-tofu-scramble/
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