Recipe Tag: Vegetarian

Five Onion Soup

Preheat the oven to 350°F.

Peel and destem the shallots and place them in a heavy saucepan fitted with a lid.

Add 1 teaspoon olive oil and shake to coat the shallots well.

Cover and place the pan in the oven and roast for about 25 minutes, turning the shallots over once.

Remove the shallots to a bowl and set aside.

Slice the white or yellow onions in half, remove the stem, and peel.

Place the onions, cut side down, in a saucepan with 1 teaspoon olive oil.

Place the pan in the oven, and roast, covered, for about 1 hour, turning the onions over every 15 minutes.

While the onions are cooking, place a large skillet over medium-high heat.

Add 1 teaspoon of olive oil and the white part of the leeks.

Saute for about 7 minutes, stirring frequently, or until limp.

Place the cooked leeks in the bowl with the shallots and set aside.

Add 1 teaspoon olive oil to the pan and add the red onion.

Cook, stirring frequently, for about 10 minutes or until they are lightly softened and caramelized.

Place the cooked red onions in the bowl with the leeks and shallots and set aside.

Place 1 teaspoon olive oil in the skillet and add the green part of the leeks.

Cook, stirring frequently, for 5 minutes.

Place the cooked green part of the leeks in the bowl with the white part of the leeks, red onion, and shallots.

Deglaze the pan used to cook the shallots, leeks, and red onion with 1 cup of vegetable stock, then add that liquid to the bowl with the leeks, shallots, and red onion. Set aside.

When the white onions are roasted, add 3 cups of vegetable stock to the roasting pan, and using a stick blender or blender, puree the white onions and stock together until smooth.

Add the cooked shallots, leeks, red onions, and the liquid to the saucepan with the pureed onion mixture.

Place the mixture on the stove over low heat and add the goat cheese and milk.

Cook, stirring very gently, until the goat cheese melts.

Serve.

Tomato and White Bean Bruschetta

Preheat oven to 375°F (190°C).

Cut the baguette into 1/4” thick slices on the bias.

Lay slices in a single layer on a sheet pan.

In a small bowl, combine olive oil with half of the garlic and the black pepper.

Lightly brush mixture onto each slice of baguette.

Bake in oven for 7 to 10 minutes or until golden brown.

Remove and set aside.

Place the beans in a medium bowl and mash lightly with a fork. Leave some of the beans whole.

Add the tomatoes, beans, salt, balsamic vinegar, remaining garlic, basil, and parmesan. Mix well.

Top each slice of the toasted bread with 2 tablespoons of the tomato-bean mixture.

Serve.

Tacos with Black Beans (Taco 4)

Heat a medium/large saute pan over medium-high heat and add the oil.

Once the oil is hot, add the onion and saute until translucent and beginning to brown, about 3 to 4 minutes.

Once the onion is cooked, add the red bell pepper and mushrooms.

These vegetables will release a lot of water as they cook.

Cook until most of the moisture has evaporated, about 5 to 7 minutes.

Add the black beans, taco seasoning, worcestershire sauce, water and salt.

Simmer for 5 to 7 minutes, stirring occasionally.

Prepare the ingredients for the toppings (cheese, lettuce, tomato, and cilantro) while the filling is simmering.

Lightly mash some of the black beans while simmering. Add more water if needed to keep the taco filling from drying out.

When the taco flling is done, turn off the heat and set aside.

Toast the tortillas (see Recipe Notes).

Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce, tomato, and cilantro.

One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.

Spaghetti Squash Pasta

Preheat the oven to 350°F.

Place 1 teaspoon of the olive oil in a large skillet or on a baking sheet.

Place the squash in the pan cut side down and place the pan in the oven.

Roast for 45 minutes.

When the squash is tender, remove from the oven and set aside to cool.

When the squash is cool enough to handle, use a fork to gently remove the flesh of the squash in strands.

Place 1 teaspoon olive oil in a large skillet over medium high heat.

Add the onion and cook for 4 to 5 minutes. Stir frequently.

Add the garlic and cook for one minute. Stir frequently.

Add the tomatoes, salt, pepper, basil, oregano, and marjoram.

Stir and cover the pan.

Simmer over medium low heat for 20 minutes. Stir occasionally.

Add the white beans to the pan.

Stir and cook for another 5 minutes.

Add the spaghetti squash to the tomato sauce with the parsley and parmesan.

Stir gently and heat through.

Serve.

Spaghetti with Lentils (Spaghetti 4)

Gather all ingredients and equipment.

Place 1 1/2 quarts water a medium-sized pot over high heat.

When the water boils add the lentils.

Cook until the lentils are tender, about 20 minutes.

Drain the lentils, rinse and set aside.

Place the olive oil in a medium pot over medium-high heat.

Once hot, add the onions and cook until onions are soft and begin to brown, about 2 to 4 minutes. Stir frequently.

Once the onions are soft, add the celery and pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for 5-10 minutes or until the water has evaporated.

Add garlic and cook for 1-2 minutes. Stir frequently.

Add the tomato sauce, Worcestershire sauce, 1/4 cup water, basil, oregano, marjoram, thyme, pepper, salt, and lentils.

Stir and cover.

Simmer for about 30 minutes over medium low heat. Stir occasionally. Add water 1/4 cup at a time if the sauce is too thick.

While the sauce is simmering, place 4 quarts of water in a large stock pot over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes, until soft but still slightly firm.

Drain and serve 3/4 cup of sauce over 2 ounces pasta.

Low Sodium Penne with Leeks and Asparagus

Place the water in a large sauce pan over high heat. When boiling add the penne and stir. Reduce the heat to a low boil.

While the pasta is cooking place a large skillet over medium-high heat. Add the olive oil and then the green part of the leeks. Cook for about 3 – 5 minutes. As the leeks begin to wilt add the white part of the leek and the asparagus.

Cook for about 5 minutes, tossing frequently. Add the capers, salt, pepper, and thyme leaves.

When the penne is cooked, drain the pasta but reserve 1/2 cup of the pasta water. Add the penne to the skillet with the leeks and asparagus and toss. Add the parmesan cheese and toss well. If the sauce is too thick, add some of the pasta water about 2 tablespoons at a time until the sauce is to your liking.

Low Sodium Penne with Roasted Acorn Squash

Preheat oven to 325°F. Spray a large skillet lightly with oil. Place the acorn squash halves in the skillet, cut side down. Place the pan in the oven and roast for 30 minutes. Remove and let cool in pan.

When the squash is cool cut 1/2 of it into large 3/4 inch cubes. (Put the other half in the fridge for another use.)

Place the water in a large sauce pan over high heat. When the water is boiling, add the penne pasta.

While the pasta is cooking, place a large non-stick skillet over medium heat. Add the celery, shallots and pinenuts. Cook, stirring frequently, for about 10 minutes. Adjust the heat so that none of the ingredients brown, but cook gently.

When the pasta is done, drain, but reserve 1 cup of the cooking water. Add the drained pasta to the skillet with the shallots and celery. Add the white wine, salt and pepper and toss well.

Increase the heat to medium-high. Cook, tossing frequently, for about 3 minutes. Add the pasta water 1/4 cup at a time to help create a sauce. (You may only need about 1/2 cup.)

Add the cubed squash and arugula. Cook for one minute. Add the smoked gouda and cook for about a minute until the cheese is melted. Serve.

Pasta with Mushroom Bolognese

Place the olive oil in a medium skillet over medium-high heat.

Add the onion, celery and garlic.

Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly.

Add the sliced mushrooms.

Cook until the mushrooms are well browned, then add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano and sage.

Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened.

When the sauce is nearly done, place the water in a large sauce pan over high heat.

When it boils, add the fettuccine and cook until it is just tender.

Drain the pasta and add it to the sauce.

Cook over low heat, tossing frequently, for about 2 minutes.

Serve.

Coumadin Safe Fettucine with Roasted Mushrooms and Cipollini Onions

Place a large skillet in the oven and preheat to 375°F.

Place 1 teaspoon of olive oil in the bottom of a medium sauce pan and place the onions in the bottom.

Cover the pan and place in the preheated oven.

Add the remaining 1 teaspoon olive oil in the skillet and add the quartered mushrooms to the pan.

Place the pan in the oven and cook, stirring about every 7 minutes, until the mushrooms take on a caramelized color.

There will initially be liquid in the pan as the mushrooms cook and as it evaporates the mushrooms are nearly done – about 20 to 25 minutes.

When the mushrooms are close to being fully cooked heat the water in a large pot over high heat until boiling.

Add the fettuccine.

Remove the mushrooms from the oven and add the vegetable stock, salt, pepper and goat cheese.

As the cheese melts and the sauce forms swirl the pan to deglaze the bottom.

Add the porcini dust and swirl.

Remove the onions from the oven and divide them between two bowls for serving.

When the fettuccine is done transfer it to the pan with the mushrooms and sauce. It is best to use tongs and drain lightly so that some of the pasta water thins the sauce slightly.

Add the parmesan and toss to coat the pasta well.

Place the mushrooms, pasta and sauce in the bowls on top of the onions.

Serve.

Balsamic Glazed Eggplant with Creamy Polenta

Place a large skillet in the oven and preheat to 325°F.

Place the olive oil, vinegar, honey, salt and pepper in a small bowl and whisk until well blended.

When the oven is hot place the 4 halves of eggplant in the skillet skin side down.

Use about 1/4 of the sauce and coat the top of the eggplant spreading evenly with the back of the spoon.

After ten minutes coat the eggplant with another 1/4 of the sauce and turn them cut side down in the pan.

At 20 minutes turn the eggplant so they are again skin side down and coat with 1/4 of the sauce.

Place the water in a medium sauce pan over high heat.

When the water boils, reduce the heat to medium-high and slowly add the polenta. Stir continuously while adding the polenta.

Reduce the heat to medium and cook the polenta for 12 minutes, stirring frequently to keep the polenta from sticking to the bottom of the pan.

After the polenta has cooked for about 5 minutes, coat the eggplant with the remaining sauce.

When the polenta has cooked for 10 minutes add the goat cheese and the Parmigiano-Reggiano and stir until well blended.

Place the polenta in the bottom of two bowls. Top each bowl with two halves of eggplant cut side up.

Swirl the remaining sauce in the bottom of the skillet and pour evenly over the eggplant.

Serve.