Category Archives: VEGETARIAN RECIPES

GRUYÈRE CHEESE, SPINACH, AND MUSHROOM BREAKFAST CASSEROLE

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In this day and age, if I don’t know all of the people coming to our home for a JazzVox pre-concert meal, having a vegetarian main dish option always makes me feel more comfortable. I simply can not stand having anyone feel like they are being left out. So as much as possible I make certain that there are at least several dishes that everyone can enjoy. Ok, I don’t go so far as to plan the menu around someone who only eats vegan. My efforts only extends so far. But if I know ahead of time that someone is gluten intolerant, or can’t eat nuts, I make certain that they won’t go hungry or feel deprived.

So for our last JazzVox concert for hosts and regulars, I decided to serve brunch. And because breakfast casseroles are so easy to prepare and must be made ahead of time, why would I serve anything else? My only problem was that in my repertoire of breakfast casseroles, none were vegetarian. So I did what I always do in cases like this – I stole borrowed someone else’s perfectly wonderful recipe. So this is my take on a recipe I found on the Food Network. A couple minor changes here and there, but who’s counting?  

So for a memorable Christmas breakfast this year, prepare this casserole a couple days ahead. Then fry up some sausages or bacon ahead of time and build some cinnamon rolls ahead and freeze them. Then Christmas morning all you have to do is turn on the oven and prepare a simple fresh fruit salad (dressed only with a tiny bit of vanilla Greek yogurt and brown sugar), and combine some orange juice and sparkling wine or Champagne together for a lovely mimosa for all the adults at table. I mean really, what a way to celebrate Christmas morning!  

You know, none of us know what will happen in the immediate future, so go for the gusto while you may. You will never regret that you created too many wonderful and memorable occasions for your family and friends. Or that you always served them wonderful food.

Love comes in all forms. And showing your feelings and love through good food to me is an essential part of that equation. As a very wise woman once told me – the best way to live a happy and fulfilling life is to always treat your family as friends, and your friends as family. And since I have always loved good food, I figure that good food is also of equal importance to everyone I feed. Thus, I have always tried to provide food that is as appetizing and nutritious as possible. Sometimes I succeed better than others, but my intentions are always to provide the tastiest and most wholesome food possible. You know the old aphorism – “she wasn’t good, but she had good intentions”. Well that was written for me when it comes to the kitchen. Some dishes just turn out better than others. But my intentions are always honorable!)

Happy holiday to all my readers in this most delicious of seasons.

For my other breakfast casserole recipes, see Italian Sausage, Mushroom, Cheese, and Egg Casserole, Roasted Potato, Ham, and Sharp Cheddar Cheese Breakfast Casserole, and Pancetta and Gruyère Breakfast Casserole.  

 

  • 4 T. extra-virgin olive oil, divided, plus more for greasing the dish
  • 8 c. cubed sourdough bread (crust removed, cut into 1-inch cubes)
  • kosher salt
  • freshly ground black pepper
  • 10 oz. button mushrooms, sliced (about 4 cups)
  • 2 cloves garlic, minced  
  • 1 tsp. fresh thyme leaves, roughly chopped
  • 5 oz. fresh baby spinach (about 5 cups)
  • 2 c. grated Gruyère cheese (use imported Gruyère, if possible)
  • 1/3 c. grated Parmesan
  • 8 lg. eggs, room temp.
  • 2½ c. half-and-half

Toss the bread cubes with 2 tablespoons of the oil, ¼ teaspoon salt, and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and hard, about 8-10 minutes. Return the toasted bread to the bowl to cool.

Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until they start to brown. Add the garlic, thyme, another ¼ teaspoon salt, and more pepper; stir continuously for 1 minute, then fold in the spinach. Continue to cook until the spinach is wilted, 1 to 2 minutes. Remove from the heat.

Place half the bread cubes in a lightly greased 9×13-inch glass baking dish or 3 qt. casserole dish. Sprinkle with half of the Gruyère and Parmesan. Add all of the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyère, and Parmesan.

In a large bowl, whisk together the eggs, half-and-half, ½ teaspoon salt and several grinds of pepper. Pour the egg mixture over the other ingredients. Cover with plastic wrap, and refrigerate for at least 6 hours up to 2 days. Remove the casserole from the refrigerator 30 minutes before baking.

Bake the casserole in a preheated 350 degree oven until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

ZUCCHINI, CARAMELIZED ONION, AND PEPPER JACK CHEESE GRATIN

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I believe I have mentioned before that I love zucchini. And this gratin, based on a recipe I found on the I Breathe I’m Hungry site, is just one more reason why I cherish the fruit of the zucchini plant. And yes, botanically speaking, zucchini is a fruit. A type of botanical berry called a “pepo”, being the swollen ovary of the zucchini flower. (I bet that’s more than you ever wanted to know about a zucchini, right? But I remain adamant about keeping you riveted by information that you most likely would never learn by watching a cooking show on the Food Network. Beneficial “how to” shows like Cupcake Wars or World’s Worst Cooks, for example.) Leaving sarcasm behind, I shall now get back to the real topic of this recipe preface. (Sometimes I just can’t stop myself. I really should have made political analysis my career. But in retrospect, I’m very glad I did not. At least everyone is still speaking to me today, rather than only half the population. What a world we find ourselves in now !!)   

As I was saying, before I was so rudely interrupted by the recently revealed caustic side of my psyche, this gratin recipe perfectly displays the humble zucchini as a star ingredient. OK, the Pepper Jack cheese, caramelized onion, butter, and heavy cream help. But the zucchini is still the team leader.

So if you want a truly delicious, easy to prepare, and perfect vegetarian main dish or side dish, this is the recipe for you. Enjoy 

  • 2 tsp. extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 – 6 or 7-inch zucchini
  • 2 T. unsalted butter
  • ½ tsp. granulated garlic
  • ½ c. heavy whipping cream
  • ¼ tsp. xanthan gum*
  • kosher salt
  • freshly ground black pepper
  • 1½ c. grated Pepper Jack cheese or cheese of choice
  • 1/3 c. grated Parmesan cheese, or more to taste

Heat the olive oil in a fry pan. Add the chopped onion and cook (stirring frequently) over low heat until the onion is nicely caramelized (a light golden brown). Remove from heat and set aside.

Meanwhile, slice the zucchini on the diagonal about ¼-inch thick. Lay the pieces on paper towels. Cover with more paper towels until needed. (This step helps eliminate the cut zucchini from releasing moisture (weeping) while other recipe preparations are being performed.) 

Combine the butter, granulated garlic, heavy cream, and xanthan gum in a small sauce pan. Over low heat, whisk until the butter has melted and the sauce is smooth. Set aside. 

Butter a 7×11 or 9×9-inch casserole, Pyrex pan, or metal baking pan.

Layer 1/3 of the sliced zucchini then 1/3 of the caramelized onion in the greased pan. Season lightly with salt and pepper, then sprinkle with half of the grated Pepper Jack cheese.

Repeat two more times until you have three layers and have used up all of the zucchini, onions, and grated cheese. (There will only be two layers of the Pepper Jack cheese.)

Gently pour the butter and cream mixture evenly over the top. Sprinkle with Parmesan cheese.

Bake in a pre-heated 400 degree oven for about 30 minutes. Turn off the oven and allow the gratin to sit in the cooling oven for 15 minutes. Remove pan from oven and allow gratin to rest for another 10 minutes or longer. (Allowing the casserole to “rest” helps the gratin set up.) Serve warm.

*From the Bob’s Red Mill flour people: “Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say “a string of multiple sugars.” To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance.

Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.

In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough “doughy.” It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them – this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten. Shop online today to buy xanthan gum for all your gluten free baking adventures.”

 

MUSHROOM PÂTÉ

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Many people I’ve met who have never tasted pâté tell me they don’t like it. Really? They’ve never tasted a pâté, but the very thought of it sends them to their dark place? How can this be when pâté is one of my favorite nibbles? I don’t care if it’s made with duck or goose livers (pâté de foie gras), chicken livers (like my French Chicken Liver Pâté recipe) or mushrooms and cooked lentils as featured in this incredible vegetarian pâté from David Lebovitz. (I made a couple of minor changes BTW, but this is fundamentally David’s recipe.)

All I know is that a truly delicious pâté is a joy and a delight! And when it can be inexpensive to prepare, low in calories, vegetarian, and damn delicious – all the better! I mean really folks, what’s not to like? It’s not cooked turnips for God’s sake!

So for our next JazzVox before concert meal, I’m going to prepare this pâté. And if I’m feeling magnanimous, I might tell our guests beforehand that no duck, goose, or chicken was harmed in the making of the pâté. But I’m old. I might just be feeling cantankerous that day, and leave my guests to wonder if a poor little critter lost its life just so I could prepare this treat for them.

But don’t worry too much for my guests. I’ll probably do the right thing and tell them the truth. So no prayers need be sent their way. On the other hand, I could use a tiny prayer or two sent on my behalf. Mr. C won’t be available to lend a hand during the concert. His hands will be otherwise occupied as piano accompanist for our wonderful guest vocal artist Jackie Ryan. So any help from a benevolent deity on the day of the concert couldn’t possibly hurt. Thank you in advance for your consideration in this matter.

And do try this amazing appetizer recipe for your next get-together. You just will not believe how delicious it is. (And yes, it does take time to prepare. But every single minute spent is well worth the effort.)

Word of advice: if someone offers you a taste of pâté de foie gras, say yes please.  After all, foie gras isn’t considered a luxury food for nothing!

  • 2 c. vegetable broth (I use 2 cups water and 1 slightly rounded teaspoon Better Than Bouillon Vegetable Base)
  • 1 c. dried lentils, rinsed and drained (I use Bob’s Red Mill “Heritage Beans” Lentils)
  • 2 T. extra virgin olive oil
  • 2 T. unsalted butter
  • ½ med. yellow onion, diced   
  • 8 oz. button mushrooms, sliced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 cloves garlic, sliced
  • 1 c. toasted walnuts
  • 2 T. fresh lemon juice
  • 1 T. Tamari or soy sauce (I use organic GF Tamari)
  • 2 tsp. minced fresh rosemary
  • 2 tsp. minced fresh thyme
  • scant 1 T. roughly chopped fresh sage
  • 1 T. chopped Italian parsley
  • 1 T. good Cognac  
  • 1 tsp. brown sugar
  • scant 1/8 tsp. cayenne pepper

Bring broth to boil in a small covered pan. Stir in the lentils, reduce heat, cover, and cook for 25 to 30 minutes or until soft. Stir every once in a while. Remove from heat, uncover, and allow to cool before using.

Meanwhile, heat the olive oil and butter in a large skillet. Add the onions, mushrooms, salt, and pepper. Cook over medium-low heat, stirring frequently, until the onions become translucent and the mushrooms begin to brown, 12-15 minutes. (Don’t rush this step. You want the onions and mushrooms to start caramelizing, but not for the onions to get dark brown, but still be crisp.) Add the garlic and cook for one minute. Remove pan from heat and allow contents to cool.

In a food processor, combine half of the cooked lentils, toasted walnuts, lemon juice, Tamari, rosemary, thyme, sage, parsley, Cognac, brown sugar, and cayenne pepper. Add the cooked mushroom mixture and process until completely smooth. Add the remaining cooked lentils, and whirl again until the pâté is perfectly smooth. Taste, and add additional salt, pepper, Cognac, Tamari soy sauce, or lemon juice as needed. 

Scoop the pâté into a small serving bowl, cover, and refrigerate for a few hours or up to 4 days. Serve with crackers, hearty bread, or toasted baguette slices. Cornichon pickles are a great accompaniment to the pâté.    

 

 

OVEN ROASTED TOMATOES, ZUCCHINI, AND YELLOW SQUASH

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It’s late August and friends are gifting us zucchini faster than the fir trees are dropping their cones! Not that I’m complaining you realize, because I love zucchini, but if I don’t get around to using all my gifts, I feel guilty. (Comes from having parents who lived through the Great Depression.)

So when a friend recently gave us both a zucchini and a yellow squash, I decided to roast them along with the Campari tomatoes which were starting to get that “I’m almost past my prime and nobody loves me” look to them. So I decided roasted veggies were definitely going to be part of our evening meal in the very near future.

I also wanted to use some of the preserved lemon and black garlic I had recently prepared. (Recipes to follow.) And since Italian is probably my favorite ethnic cuisine, I added a wee bit of Italian seasoning and topped the whole mess with Parmesan cheese. Yummy, is all I can say!

I know I’m preaching to the choir here, but roasting or baking veggies together almost always results in great flavor. It’s like the whole dish is much better than the sum of its parts. (Well duh Patti, you could say that about almost any dish! But for me, its veggies that seem to profit the most from a little company.)

So the next time you are blessed with fresh zucchini from a friend, give this recipe a try. Of course, zucchini will never replace chocolate, but then when was the last time a friend or neighbor gave you chocolate from their garden? As my father used to say, “Be happy with what you have”. And I think fresh zucchini, or any kind of home grown veggie or fruit from a friend is a wonderful gift. You know the old saying, “if life gives you lemons make lemonade”, well in this case, if life gives you zucchini, make this dish.

Cheers to all the wonderful people out there who share their bounty with others. I, for one, appreciate your hard work and admire your gardening abilities. I can’t even grow zucchini, so anyone who can, automatically earns my respect! And if you give me one, you get my thanks too!

  • 2 T. extra virgin olive oil
  • 1 tsp. finely chopped preserved lemon   
  • 1 clove black garlic, finely minced
  • 2 cloves garlic, finely minced
  • ½ tsp. Italian seasoning
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 med. zucchini, sliced  
  • 1 med. yellow squash, sliced (you can use additional zucchini if you don’t have yellow squash)
  • 3 Campari or Roma tomatoes, sliced
  • ¾ c. finely grated Parmesan cheese

In a large bowl, whisk together the olive oil, preserved lemon, black garlic, regular garlic, Italian seasoning, salt, and pepper. Add the zucchini, yellow squash, and tomato slices.  Gently toss together with your hands and place in a single layer on a large rimmed baking pan lined with parchment paper. Sprinkle Parmesan over the top.

Roast in a pre-heated 400 degree oven for 25-30 minutes, or until veggies are tender and the Parmesan is a lovely golden brown. Serve warm or at room temperature.

 

TABBOULEH

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OK, sometimes in my haste I don’t even follow my own recipes to a tee. And this past Sunday morning was no exception. (This is happening more and more as advancing years have their way with me!) So, instead of reading my recipe on how to soften the bulgur for this salad, I followed the Red Mill basic cooking instructions on the package. Huge mistake. I basically made porridge. (BTW, not Bob’s mistake. The instructions were perfect if you wanted a soft cereal.)

So what do you do when you realize your mistake and it’s 10:00 am and you have 37 guests coming for a meal at 1:00 pm? Well I’ll tell you what I did. I carried on as if no faux pas had occurred. So the salad was a little soggy, it still tasted just fine. But I knew it could have been better. (Sometimes you just have to suck it up and hopefully learn not to make the same mistake again! In my case, I’m not holding out much hope that it won’t happen again. But I have confidence in you, so not too worry!) Anyway, the salad was still delicious.

So next time you want a wonderful, nutritious, and different salad to serve to your family and friends, I suggest you make Tabbouleh. It’s perfect as a part of a Mediterranean menu, or just as a nice change of pace beside a simple meat entrée. And it keeps really well. Perfect for lunch the next day, be it in your home or in your office lunchroom.

So moral of this story/confession. Stuff happens. You simply have to make lemonade out of the lemons. And – you don’t need to tell anyone about your little mess-ups in the kitchen. Most of the time no one will notice anyway! Happy cooking.

FYI: Bulgur is the traditional grain of the Levant. And since you wondered, the Levant region includes Syria, Lebanon, and southern Turkey.

  • 1½ c. med. sized bulgur (I use Bob’s Red Mill Whole Grain Red Bulgur)
  • 1½ c. boiling water
  • 1 pint cherry or grape tomatoes, halved
  • 1 English cucumber, partially peeled, seeded, and cut into small chunks
  • 8 green onions, finely chopped
  • 2 cloves garlic, finely minced
  • 1 c. chopped Italian parsley, or more to taste
  • ½ c. chopped fresh mint, or more to taste
  • 6 T. fresh lemon juice, or more to taste
  • 6 T. extra-virgin olive oil
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. crumbled feta, or more to taste
  • ½ c. coarsely chopped Kalamata olives, or more to taste 

Combine the bulgur and boiling water; soak for one hour. Drain the bulgur in a fine sieve, pressing firmly to release any excess water. Place on a plate, fluff a little, and allow to cool to room temperature.

Meanwhile prep the tomatoes, cucumber, green onions, garlic, parsley, and mint as described above.

When the bulgur is cool, whisk the lemon juice, olive oil, salt, and pepper together in a large bowl. Add the bulgur and toss until every grain is coated. Then gently stir in the cut veggies. Finally add the crumbled feta and Kalamata olives. Taste and add more of this or that until you reach the desired taste you want.

Tabbouleh is best if it has an hour or so to meditate in a cold place before being served.

ROASTED EGGPLANT WITH LEMON, GARLIC, AND BASIL

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I love eggplant. But sometimes I don’t want to spend a lot of time preparing an eggplant dish. Sometimes (becoming more and more often these days) I want to make life easier on myself. Granted, I don’t mind if there are a few steps to a dish, because normally I would be working on other dishes at the same time anyway. So, as long as the steps are easy, I’m all over preparing almost any simple recipe requiring multiple steps.

And this recipe could not be easier to prepare. Yes, you still have to cut the eggplant, and let it hang out coated with salt for about half an hour, and whisk a “slather” together. But that’s about as difficult as it gets.

So this delicious dish fits right in with my general outlook these days of preparing and serving simpler and more nutritious meals.

This dish also has the advantage of being a lovely addition to a meal featuring a very rich entrée.

Last evening our good friends Mark and Vicki came over for a simple Italian inspired meal. For appetizers I served Creamy Anchovy Garlic Spread with crackers and homemade soft Italian bread (recipe to be published soon), marcona almonds, and Castelvetrano olives. (Mr. C. provided the adult beverages.)

Next I served Angel Hair Pasta with a Butter, Sage, and Lemon Cream Sauce (very rich), Simple Italian Rocket (Arugula) Salad (nice and tangy to offset the richness of the pasta), and this eggplant recipe (again not rich, but contributing a lovely flavor and mouth feel). (Mr. C. served a charming cold Rosé.)

For dessert, Tuscan Cantuccini, espresso, and a delightful licorice dessert liqueur we brought back with us from our last trip to Italy. (Bold = recipes on this site.)

So if you too are an eggplant lover, give this simple, fairly inexpensive, and delicious dish a try some evening. You will not be disappointed. BTW, this dish is based on a recipe I found on the allrecipes.com site.

(Wow, I just now thought how perfect this recipe would be as the base for an easy Eggplant Parmesan! So please excuse me. I can’t write anymore. I need to don my “mad kitchen scientist” hat and write down my “Parmesan” thoughts before they escape to “senior” land.)

  • 1 lg. eggplant
  • 1 T. kosher salt
  • ¼ tsp. granulated garlic
  • ¼ tsp. dried basil
  • freshly ground black pepper
  • 3 T. extra virgin olive oil, plus more to grease the baking dish
  • 2 T. fresh lemon juice
  • lemon wedges, garnish, opt.

Wash, dry, and cut off the leafy end of the eggplant. Then slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each quarter in half (in the middle) to make a total of 16 pieces. Place the eggplant into a bowl and sprinkle with the kosher salt. Gently toss to make certain each piece is thoroughly coated. Let sit for 30 minutes.

Meanwhile, whisk the granulated garlic, dried basil, pepper, and olive oil together. Set aside.

When the eggplant has sat in the salt for 30 minutes, pour it into a strainer and run cold water over each piece to remove most of the salt. Let drain then pat dry with paper towels.

Place the eggplant pieces in a single layer, skin side down, in a greased baking dish. Brush each piece with the olive oil mixture.

Roast in a pre-heated 400 degree oven for 25-30 minutes or until softened and lightly browned. Remove from the oven and sprinkle with the lemon juice. Garnish with lemon wedges and serve immediately.

BROWN RICE PATTIES

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So, what do you do with leftover brown rice? Well often I just warm it up and serve it just like I did the first time. But when I want to mix things up a bit (both literally and figuratively), I make rice patties. They are simple to prepare, and absolutely fantastic with any kind of meat entrée. And the best part, aside from the rice cakes being delicious, is that they warm up wonderfully the next day or someday down the road. And yes I know. I have now given you a recipe for leftovers that could possibly become leftovers themselves. But – I have the perfect solution for you, so don’t think too unkindly of me. Simply freeze any leftover patties.

So then, when you need a quick side dish some evening when the kitchen is the last place you want to spend any time, you won’t have to! Ta Da!

Just let them come to room temperature, then fry them quickly in a lightly greased pan. Side dish ready. And just as good as they were the first time they were leftovers. And I know, only someone with only one oar in the water like me would think to speak so enthusiastically about leftover leftovers. And I’m not especially fond of any kind of leftovers to begin with! Must be my dotage catching up with me.

Any way, if you still have faith that I might know of what I speak, make these some evening when you have leftover (there’s that darn word again!) brown rice. I promise you won’t be disappointed. Did I mention that these patties are really crusty and crunchy on the outside? Well if not, now you know. Enjoy

  • ½ c. bread crumbs (I use Italian flavored)
  • ½ c. finely diced onion
  • 2 sm. garlic clove, finely minced
  • ¼ c. minced fresh Italian parsley 
  • ¼ tsp. kosher salt
  • couple grinds black pepper  
  • pinch crushed red pepper flakes, opt.
  • 1 tsp. Monterey Steak Seasoning, or more to taste
  • 3 lg. eggs 
  • ½ c. grated Parmesan cheese
  • 2 c. cooked brown rice (Leftover brown rice works the best!)
  • 1-2 T. vegetable oil
  • 1-2 T. unsalted butter, or more as needed
  • sour cream, opt.
  • cut fresh chives, opt.

Mix the bread crumbs, onion, garlic, parsley, salt, black pepper, crushed red pepper flakes, Monterey Steak Seasoning, eggs, and Parmesan cheese together in a medium-sized bowl. Stir in the rice.  Form into desired size patties and place in the fridge for at least 1 hour. (Helps the patties set.) (And yes, this is a messy process.)

Pour the oil and add the butter to a large frying pan. Over medium high heat, fry the patties for 4-5 minutes on each side. (They are best when they are brown and crispy.)  Serve immediately. Pass the sour cream and chives at table.

CREAMY BAKED PASTA PRIMAVERA

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In my quest for vegetarian options to offer family and friends, I threw caution to the wind and glommed together this recipe for a primavera in the form of a casserole/lasagna want-to-be. (Too lazy to use lasagna noodles, so used fusilli instead.) (Coincidentally, using fusilli pasta is easy to serve. That always works for me!)

Now, at first glance you might think this recipe very time consuming to fix. But if you study the preparation instructions you will find that actually this dish comes together relatively quickly. Nothing fancy happening in any of the steps. And oh the results. If you are a veggie and cheese lover like I am, this is a dish you will love from first bite.

Now I’m not going to tell you that just because veggies are the star of this show, that this is a nutritionally perfect pasta dish. Yes the veggies are marvels of nature, but the butter, whipping cream, and various cheeses offset some of the benefits gained by “eating your veggies”. But once in a while, every mouth deserves a break from the mundane. And if you are going to indulge every so often, at least you can eat something with some nutritionally redeemable qualities at the same time. (That’s my theory and I’m sticking to it!)

So chop us some of your favorite veggies. (Be inventive and use the veggies you like best.) Grate some cheese, and al dente you up some pasta. (Use your favorite pasta. Doesn’t have to be fusilli.) Stir them all together, throw the whole mess in the oven, and serve yourself up a treat.

Perfect served with a nice crisp green salad and some chewy Italian bread. 

  • 3 T. extra virgin olive oil, plus more as needed
  • 1 sm. carrot, halved lengthwise, then thinly sliced into half rounds  
  • ½ yellow onion, chopped
  • ¼ red onion, chopped
  • ½ bunch asparagus, sliced into diagonal ¾-inch pieces
  • 1 red pepper, seeded and sliced into thin strips
  • 14-16 button mushrooms, thinly sliced
  • 1 sm. yellow summer squash, cut into ¾-inch pieces
  • 1 med. zucchini, cut into ¾-inch pieces
  • 3 garlic cloves, minced
  • ¼ tsp. kosher salt
  • freshly ground pepper
  • 1 c. halved small cherry or grape tomatoes
  • ½ c. unsalted butter (1 stick)
  • 1 c. heavy whipping cream
  • 1 c. whole milk
  • 4 oz. (½ lg. pkg.) cream cheese
  • 1½ tsp. Italian seasoning
  • 2 c. grated Parmesan cheese
  • 1 c. frozen petite peas
  • ¾ lb. fusilli pasta, cooked al dente  
  • vegetable broth or pasta water, as needed
  • 1 c. grated mozzarella cheese

In a large skillet, heat the olive oil over medium heat. Add the carrot and sauté for about 4 minutes. Add the yellow onion, red onion, asparagus, red pepper, and mushroom slices. Sauté until all the veggies are crisp tender, about 4-5 minutes. Add the squash and zucchini and sauté for a couple of minutes. Add the garlic, salt, pepper, and tomatoes; cook for 1 minute. Remove pan from heat; set aside.

In a saucepan set over medium heat, whisk together the butter, heavy whipping cream, milk, and cream cheese until the butter melts and the sauce is smooth and starting to thicken, 3-5 minutes. Remove from heat and add the Italian seasoning and grated Parmesan cheese. Adjust seasoning.

In a large bowl, combine the peas, cooked veggies, sauce, and al dente pasta. If the sauce needs a little more liquid, stir in a small amount of vegetable broth or pasta water.

Lightly grease a 9×13-inch baking dish and scoop in the pasta mixture. Pat down a bit and sprinkle with the grated mozzarella.

Bake in a pre-heated 375 degree oven for 30-40 minutes or until the entire dish is heated through and the mozzarella is melted and turning a light golden brown.

Please Note: If you are making this dish ahead of time, let each part of the recipe come to room temperature before mixing together. Cover and refrigerate until about an hour before you place in pre-heated oven.

 

 

FRIED TOFU AND SHRIMP OR CHICKEN CHOW MEIN

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Yes I know, I already have an Asian inspired recipe on this site that is very similar to this one. However, it (Seafood and Fried Tofu Low Mein) has a few different ingredients and takes a bit longer to prepare. (It’s really good too!)

So one evening a few days ago I was in a hurry. I wanted chow mein but I didn’t want to spend much time in the kitchen. (You know, there are just some days like that!) So I went to one of my favorite sites for inspiration. And Nagi didn’t let me down. Of course I changed things up from her original recipe, but I still felt it only fair to acknowledge her contribution. You too might want to check out RecipeTin Eats. But back to this recipe.

I loved how easy this one-dish meal came together. And man was the chow mein good! But then I am absolutely crazy about fried tofu. I could eat it almost every day. And in combination with either a bit of shrimp or chicken, this dish is like the best chow mein you could ever hope to find in a restaurant. And not greasy. Not in the least!

So if you need to create a quick one-dish meal some evening, give this chow mein a try. It really is easy and fairly quick to prepare. Plus you can add as many veggies to this basic recipe as you desire. Don’t like tofu, leave it out. Want the chow mein to be meat free, leave out the chicken or shrimp. (The dish as written won’t ever be strictly vegetarian because oyster sauce actually does contain oyster extract or essence.) Want to make the dish GF, use rice noodles and make sure your soy sauce is GF. (GF Tamari is really good for that purpose.)

Anyway you prepare this dish, you are going to be pleased with the results. And this dish warms up beautifully. Which BTW, is almost essential here at Chez Carr. We simply don’t eat as much as we used to and planned-overs are now a regular part of our life.

Note: If you are still cooking for a large family, you just might want to double the recipe. And even then you still might not have any leftovers to warm up for lunch the next day. Believe me, I understand all too well. I still remember feeding my kids when they were teenagers. Leftovers! Huh! It was only a distant dream in those days. Now I’m living the dream, in many more ways than leftovers! Happy cooking my friends.

  • ¼ c. soy sauce
  • generous 1/3 c. oyster sauce
  • ¼ c. dry sherry
  • 2 T. cornstarch
  • 1½ tsp. sugar
  • 1 T. sesame oil
  • freshly ground black pepper
  • ½ tsp. Sriracha, or more to taste
  • 1 pkg. firm tofu, sliced and cut into cubes
  • 2 T. vegetable oil
  • 4-5 c. thinly sliced napa cabbage
  • 1 sm. carrot, chopped fairly small
  • 5-6 lg. uncooked shrimp, shelled and cut in thirds or ½ chicken breast, cut into small pieces
  • 3 garlic cloves, minced
  • 6 oz. chow mein noodles, cooked al dente
  • 4 green onions, sliced diagonally
  • 2 c. bean sprouts

Whisk the soy sauce, oyster sauce, dry sherry, cornstarch, sugar, sesame oil, black pepper, and Sriracha together in a small bowl. Set aside.

Gently combine the tofu cubes with 3 tablespoons of the chow mein sauce while you chop the veggies and shell the shrimp or cube the chicken.

When all of the ingredients are prepped, heat the oil in a wok or large non-stick fry pan over medium-high heat. Add the tofu cubes and fry until brown on at least 3 sides. (Reserve the sauce mixture remaining in the bowl after you remove the tofu.) Remove the browned tofu from the pan and set aside. Start noodles cooking.

Add the cabbage and carrot to the pan and stir fry until the cabbage starts to wilt. Add the shrimp or chicken and cook just until done. Add the garlic and cook for 1 minute.

Add the cooked noodles, (I lift them directly from the pasta water into the fry pan with a pair of tongs), fried tofu, green onions, bean sprouts, and sauce. (Don’t forget the sauce in which you marinated the tofu). Gently stir fry until the noodles are warmed through and sauce is thickened, about 1 minute. Don’t over-cook. Serve immediately.

 

CURRIED LENTIL, GARBANZO BEAN, AND VEGETABLE SOUP (VEGAN)

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Most of the time I prefer some kind of meat in my soups, stews, and chowders. But as we are getting a bit older and health issues are starting to raise their ugly little heads here at Chez Carr, I have decided to (for the 3,659th time), try to direct our taste buds toward a more vegetable and meatless protein rich diet. Don’t get me wrong. We eat a lot of veggies already, and both of us love beans and interesting grains, but I could do better. (I say I, because I’m the one in the apron!)

So, in that vein, and because I needed a vegan dish for this Sunday’s JazzVox pre-concert meal, I came up with this soup loosely based on a recipe from the Happy Healthy Mama website.

First of all, we both love Indian curry. So why not start with curry powder. Then some turmeric (super good for us), and a few other spices and lots of veggies. Throw in some lentils and garbanzo beans, and you have a soup that is both delicious and ultra-healthy.

So if you too are trying to eat healthier, but absolutely refuse to give up the quality of the food you put in your mouth, give this recipe a try. The soup is creamy and chunky, with a wonderful mouth feel. (You know, that lovely feeling in your mouth when the consistency and flavor of whatever food you are eating feels so perfect you almost don’t want to swallow.) OK, maybe my definition of “mouth feel” falls into the category of a personal idiosyncrasy. Regardless, this soup is wonderful and perfect for a cold winter evening meal. Enjoy.

And remember, buy all the lovely spices featured in this soup in bulk. You will save yourself so much money. Which only means you can make this soup more often. See how that works!

  • 2 T. curry powder
  • 1 tsp. ground turmeric
  • ½ tsp. ground cumin
  • 1/8 to ¼ tsp. crushed red pepper flakes (I start with 1/8 teaspoon because I’m a wimp!)
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 tsp. extra virgin olive oil
  • 1 lg. carrot, small dice
  • 1 medium-sized yellow onion, chopped
  • 1 celery stalk, plus leaves, small dice
  • 2 garlic cloves, finely minced
  • 1 T. finely chopped fresh ginger
  • 1 c. dry lentils, washed and rinsed
  • 8 c. vegetable broth (I use Better Than Bouillon Seasoned Vegetable Base and 8 cups water, or strained cooking water from garbanzo beans and enough tap water to make 8 cups)
  • 1 lg. sweet potato, cut into small chunks
  • 3 c. cooked garbanzo beans (see cooking recipes below) or 2 cans garbanzo beans, rinsed and drained
  • 1 (15 oz.) can lite coconut milk
  • ½-1 tsp. garam masala, opt.

In a small bowl, combine the curry powder, turmeric, cumin, crushed red pepper flakes, salt, and pepper. Set Aside.

Heat the olive oil in a heavy large covered soup pot. Add the carrot, onion, and celery. Cook until the onion is translucent. Add the garlic and ginger; cook 1 minute. Add the spice mixture and lentils; cook for 1 minute. Stir in the veggie broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring periodically.

Add the sweet potato, and cook for 20-30 minutes or until the lentils and sweet potato chunks are tender. Add the cooked garbanzo beans, coconut milk, and garam masala. Bring to just below a boil. Remove from heat and adjust seasoning. Great served with warm sourdough bread. Reheats beautifully. (Actually this soup is even better the second day.)

Instant-Pot or Pressure Cooker Garbanzo Beans  

  • 1 c. dried garbanzo beans/chickpeas, washed but not pre-soaked
  • 4 c. water
  • ½ tsp. salt, opt.

Add washed chickpeas along with the water to the Instant-Pot insert. Add salt. Close the lid with vent in sealing position.

Set the Instant Pot to High Pressure, and adjust the timer to 35 minutes. When the cooking time is up, unplug the Instant Pot and do a 20 minute NPR, which means if necessary, release the pressure manually 20 minutes after the beep. Strain the liquid and use it to make the vegetable broth. Add the cooked beans to the soup per recipe instructions.

Note: As much as possible I prefer to use cooked dry beans rather than canned beans. But of course, there are just those days when I gladly grab a can of beans out of the pantry. Consistency has always been my motto!

Regular Top-of-the-Stove Cooked Beans (Quick Soak Method)

  • 1 c. dried garbanzo beans/chickpeas, washed
  • water
  • ½ tsp. salt, opt.

Place the washed beans in a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour.

After the beans have been soaked, drain and rinse them well. Add them to a large pot, cover with several inches of water, and bring everything to a boil. Reduce the heat and simmer uncovered 90 to 120 minutes or until tender. Add the salt after the beans have been simmering for about an hour. Remove from heat, allow to cool a bit, then strain the liquid and use it to make the vegetable broth. Add the cooked beans to the soup per recipe instructions.