Tag Archives: vegetarian

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparaguspesto pasta

Ingredients:

  • 8 ounces medium shell pasta
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 cup basil pesto
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/3 cup diced mozzarella cubes
  • Fried egg, for serving (optional)

Directions:

  1. Preheat oven to 425 degrees F.
  2. Lightly oil a baking sheet or coat with nonstick spray.
  3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  4. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
  5. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
  6. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  7. Serve immediately with a fried egg, if desired.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE 

serves 4

Ingredients

  • 1 (14 ounce) can Rotel Tomatoes
  • 1 (15 ounce) can  whole black beans, drained
  • 1⁄4 cup sliced jalapeno(optional)
  • 1 cup frozen corn
  • 1⁄2 cup vegetable broth
  • 3⁄4 cup quinoa
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 cup grated cheddar cheese
  • sour cream (optional)

 Directions

1.     Preheat oven to 400.
2.     combine all ingredients except cheese and sour cream in a 2 quart casserole.
3.     cover with foil and bake for 30 minutes.
4.     remove and stir.
5.     bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6.     cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
7.     serve with sour cream.
recipes for quinoa

 

Dr. Charmaine’s 16-layer VEGGIE LASAGNA

Dr. Charmaine’s     16 layer VEGGIE LASAGNA

I roast a variety of veggies…..onions, broccoli, cauliflower, yellow and green squash,
Mushrooms  and whatever else you can find.
  1. Layer sauce, veggies, cheese, noodles, rinsed, canned cannelloni beans and Italian seasoning, salt and pepper whichever way rocks your boat until you have as many as 16 layers or as few as you want to have.
  2. Cover and bake at 350 degrees for 35-40 minutes till nice and bubbly.
I have even been known to substitute sliced potatoes for noodles…also very yummy.    Young kids may love the idea of trying to see how many veggies etc you put in the dish.
lasagna

 

ROASTED CAULIFLOWER or BROCCOLI

ROASTED CAULIFLOWER or BROCCOLI serves 4
The new veggie candy…roasting creates magic!!!!!

Ingredients

  • 1 medium head cauliflower /2 good stalks of broccoli  (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

 Directions

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Toss cauliflower/broccoli with oil and salt in a large bowl.
  3. Spread in 1 layer in a large shallow baking pan (1 inch deep)
  4. Roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.roasted cauliflower

 

Asparagus Risotto

Prep time: 10 minutesAsparagus risotto
Cook time: 35 minutes
 Yield: Serves 2-3 as a main course, or 4 as a side

Ingredients

  • About 4 cups vegetable stock
  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Directions

  1. Heat the stock in a small saucepan until it comes to a low simmer.
  2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
  3. Add the white wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  4. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

     5.Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.

Serve immediately.