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Sunday, February 4, 2018

Zucchini With Quinoa Stuffing

Zucchini With Quinoa Stuffing

Quinoa is a complete protein, containing all nine essential amino acids. It's also a good source of magnesium, which protects against osteoporosis.
 
Hands-On Time
20 Mins
Total Time
55 Mins
Yield
Serves 4
 
Ingredients: 
  • ½ cup quinoa, rinsed
  • 4 medium zucchini
  • 1 15-ounce can cannellini beans, rinsed
  • 1 cup grape or cherry tomatoes, quartered
  • ½ cup almonds, chopped (about 2 ounces)
  • 2 cloves garlic, chopped
  • ¾ cup grated Parmesan (3 ounces)
  • 4 tablespoons olive oil
Directions:

Step 1
Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
Step 2
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
Step 3
Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
Step 4
Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.
Source: realsimple.com

Pasta With Kale and Walnut Pesto

Pasta With Kale and Walnut Pesto
 
This unusual but oh-so-delicious pesto sauce—made by combining walnuts, kale, pecorino, and garlic in the food processor—can be stored in the fridge for five days or in the freezer for three months. When you need a meal in a pinch, just toss the sauce with cooked pasta. 
 
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4

Ingredients:
  • 1/3 cup plus 2 tablespoons walnuts
  • 1 bunch kale, thick stems discarded and leaves torn (about 12 cups)
  • 1 cup grated pecorino (2 ounces), plus more for serving
  • 1 small clove garlic
  • kosher salt and black pepper
  • 1/2 cup olive oil
  • 3/4 pound fusilli, penne, or some other short pasta
Directions:

Step 1
Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. Chop 2 tablespoons of the walnuts and set aside.
Step 2
Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.
Step 3
In a food processor, combine the kale, pecorino, garlic, the remaining ⅓ cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.
Step 4
Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with the pecorino and chopped walnuts.

Source:  realsimple.com

 

Butternut Squash Flat Bread With Cheddar and Pine Nuts

Butternut Squash Flat Bread With Cheddar and Pine Nuts

Extra-sharp Cheddar cheese balances out the sweetness of the butternut squash, while the red onion adds delicious bite. To make it a meal, serve the flat bread alongside an arugula salad tossed in a simple homemade dressing. Alternatively, serve bite-sized slices on a tray or wooden cutting board at your next party.

Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Serves 4

Ingredients:
  • 1 pound store-bought pizza dough, thawed if frozen
  • cornmeal for the pan
  • 1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
  • 1/2 red onion, thinly sliced
  • 1/4 cup pine nuts
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
  • 1 bunch arugula, thick stems discarded (about 4 cups)
Directions:

Step 1
Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
Step 2
In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Step 3
Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.
Step 4
Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.

Source:  realsimple.com

Vegetable Shepherd’s Pie

Vegetable Shepherd's Pie

Shepherd’s pie, a classic English comfort food, gets a meatless makeover. The vegetarian meal is packed with six different kinds of vegetables—onion, parsnips, celery, fennel, Brussels sprouts, and Swiss chard leaves—and then topped with a smooth sweet potato puree.  

Hands-On Time
30 Mins
Total Time
50 Mins
Yield
Serves 6-8

Ingredients:
  • 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 parsnips, peeled and sliced 1/4 inch thick
  • 2 stalks celery, sliced 1/4 inch thick
  • 2 medium fennel bulbs, cut into a 1/2-inch dice
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon black pepper
  • 1 14.5-ounce can vegetable broth
  • 3 cups fresh spinach or torn Swiss chard leaves (optional)
  • pinch ground nutmeg
Directions:

Step 1
Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
Step 2
Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat.
Step 3
Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.
Step 4
Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

Source:  realsimple.com

Thai Spiced Tofu

Thai Spiced Tofu

Tofu may be high in protein, but it can be downright bland. To add a burst of flavor, marinate the tofu with a bit of Thai red curry paste, sugar, and a splash of Asian fish sauce for 15 minutes before cooking. Serve each portion with a side of tender green beans.

Hands-On Time
20 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 2

Ingredients:
  • 8 ounces firm tofu, cut into four 1/2-inch slices
  • 3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce (or tamari, for vegetarians who don't eat fish)
  • 1/2 pound green beans
  • 1/2 cup vegetable broth
  • 1 tablespoon peanut oil
Directions:

Step 1
Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
Step 2
Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
Step 3
In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
Step 4
Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with the green beans.

Source: realsimple.com

Slow-Cooker Bean and Spinach Enchiladas

Slow-Cooker Bean and Spinach Enchiladas

This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day.

Hands-On Time
30 Mins
Total Time
3 Hours 30 Mins
Yield
Serves 4

Ingredients:
  • 1 15.5-ounce can black beans, rinsed
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 cup frozen corn
  • 1/2 teaspoon ground cumin
  • 8 ounces sharp Cheddar, grated (2 cups)
  • kosher salt and black pepper
  • 2 16-ounce jars salsa (3 1/2 cups)
  • 8 6-inch corn tortillas, warmed
  • 1 medium head romaine lettuce, chopped (6 cups)
  • 4 radishes, cut into matchsticks
  • 1/2 cup grape tomatoes, halved
  • 1/2 cucumber, halved and sliced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • sliced scallions, for serving
Directions:

Step 1
In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.
Step 2
Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
Step 3
Cover and cook until heated through, on low for 2½ to 3 hours.
Step 4
Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Source:  realsimple.com

Polenta-Stuffed Poblano Peppers

Polenta-Stuffed Poblano Peppers

Stuffed peppers are typically filled with rice, but a smooth creamy polenta filling ups the comfort level in this tasty dish. While the polenta is still warm, stir in the corn, goat cheese, and scallions. Then, fill the poblano pepper halves with a hefty scoop and bake until heated through.

Hands-On Time
25 Mins
Total Time
35 Mins
Yield
Serves 4

Ingredients:
  • 4 plum tomatoes, halved
  • 1 red onion, cut into wedges
  • 1 tablespoon olive oil
  • 4 poblano peppers, halved lengthwise and seeded
  • 1/4 teaspoon ground cinnamon
  • kosher salt and pepper
  • 1/2 cup instant polenta
  • 1 10-ounce package frozen corn
  • 1/4 cup soft goat cheese (2 ounces)
  • 4 scallions, sliced
Directions:

Step 1
Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down.
Step 2
Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
Step 3
Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
Step 4
In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
Step 5
Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Source: realsimple.com