2 1/4 cups dried macaroni
1/2 red pepper, deseeded and finely diced
1/2 yellow pepper, deseeded and finally diced
dash of olive oil
For the sauce:
1/4 cup butter
1/2 cup all-purpose flour
2 1/2 cups milk
2 tsp French mustard
1/2 cup grated Cheddar cheese
salt and freshly ground black pepper
For the topping:
1 cup fresh breadcrumbs
3/4 cup grated Cheddar cheese
Bring a large saucepan of water to boil, and add the macaroni with the diced peppers and a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and transfer to a shallow, ovenproof dish. Set aside. Preheat the oven to 400 degrees.
To make the sauce, melt the butter in a large saucepan, then stir in the flour to make a paste. Gradually stir in the milk, a little at a time, until evenly blended, with no lumps.
Gently bring the sauce to a boil, sitrring constantly, until thickened. Stir in the mustard and cheese and season with salt and pepper. Continue to cook for a further 1-2 minutes, until the cheese has melted.
Pour the cheese sauce over the macaroni and pepper mixture, and mix it in with a spoon. When the sauce and pasta are evenly combined, sprinkle with the topping ingredients and bake for 25-30 minutes, until crisp and golden.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
Sunday, November 15, 2009
Fusilli with Roasted Peppers
1 lb dried long fusilli
dash of olive oil
2 yellow peppers, deseeded and cut into chunks
3 cloves of garlic, crushed
1/4 cup olive oil
1 1/2 cups grated Cheddar cheese
2/3 cup freshly grated Parmesan cheese
chopped, fresh parsley, to garnish
Bring a large saucepan of water to boil, and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, return to the saucepan, and set aside.
Arrange the chucks of pepper on a baking sheet, and place in a broiler for about 5 minutes, or until slightly charred. Preheat the oven to 400 degrees.
Mix the pepper into the pasta with the remaining ingredients, and toss together to combine. Transfer to the ovenproof dish and bake for about 15 minutes, or until heated through and cheese has melted. Sprinkle with the chopped parsley, and serve.
Note: To prevent the pasta from sticking together, wash off the starchy cooking liquid by rinsing the pasta under boiling water from the kettle. Continue as directed in the recipe.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
dash of olive oil
2 yellow peppers, deseeded and cut into chunks
3 cloves of garlic, crushed
1/4 cup olive oil
1 1/2 cups grated Cheddar cheese
2/3 cup freshly grated Parmesan cheese
chopped, fresh parsley, to garnish
Bring a large saucepan of water to boil, and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, return to the saucepan, and set aside.
Arrange the chucks of pepper on a baking sheet, and place in a broiler for about 5 minutes, or until slightly charred. Preheat the oven to 400 degrees.
Mix the pepper into the pasta with the remaining ingredients, and toss together to combine. Transfer to the ovenproof dish and bake for about 15 minutes, or until heated through and cheese has melted. Sprinkle with the chopped parsley, and serve.
Note: To prevent the pasta from sticking together, wash off the starchy cooking liquid by rinsing the pasta under boiling water from the kettle. Continue as directed in the recipe.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
Saturday, November 14, 2009
Pinwheel Pasta Bake
1 1/2 lb dried rotelle (pinwheels)
dash of olive oil
2 tbsp sunflower oil
1 clove of garlic, crushed
1/2 lb mushrooms, quartered
1/4 lb zucchini, chopped
3 tbsp chopped, fresh parsley
2/3 cup vegetable broth
2 1/4 cups grated mature Cheddar cheese
Bring a large saucepan of water to boil, and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, and set aside.
Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and zucchini, and cook, covered, for 5 minutes, or until softened.
Stir the chopped parsley and vegetable broth into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the rotelle, and stir in the grated cheese.
Preheat the oven to 400 degrees. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
dash of olive oil
2 tbsp sunflower oil
1 clove of garlic, crushed
1/2 lb mushrooms, quartered
1/4 lb zucchini, chopped
3 tbsp chopped, fresh parsley
2/3 cup vegetable broth
2 1/4 cups grated mature Cheddar cheese
Bring a large saucepan of water to boil, and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, and set aside.
Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and zucchini, and cook, covered, for 5 minutes, or until softened.
Stir the chopped parsley and vegetable broth into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the rotelle, and stir in the grated cheese.
Preheat the oven to 400 degrees. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
Tagliatelle with Mushrooms
I love making pasta dishes. Here are some of my favorites from one of my vegetarian pasta cookbooks.
1 lb tagliatelle
dash of olive oil
2 tbsp butter
1 clove of garlic, crushed
2 tbsp chopped, fresh parsley
1/2 lb button or cup mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups light cream
freshly grated Parmesan cheese, to serve
Can also use spaghetti or linguini.
Bring a large saucepan of water to boil, and add the tagliatelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Meanwhile, melt the butter in a large frying pan, and saute the garlic and chopped parsley for 2-3 minutes. Add the sliced mushrooms and cook for 5-8 minutes, or until softened and slightly browned.
Season the mushroom mixture with salt and freshly ground black pepper, then stir in the cream. Cook the sauce for 1-2 minutes, then stir in the tagliatelle. Continue to cook while stirring to coat the tagliatelle in the sauce. Serve with plenty of freshly grated Parmesan cheese.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
1 lb tagliatelle
dash of olive oil
2 tbsp butter
1 clove of garlic, crushed
2 tbsp chopped, fresh parsley
1/2 lb button or cup mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups light cream
freshly grated Parmesan cheese, to serve
Can also use spaghetti or linguini.
Bring a large saucepan of water to boil, and add the tagliatelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
Meanwhile, melt the butter in a large frying pan, and saute the garlic and chopped parsley for 2-3 minutes. Add the sliced mushrooms and cook for 5-8 minutes, or until softened and slightly browned.
Season the mushroom mixture with salt and freshly ground black pepper, then stir in the cream. Cook the sauce for 1-2 minutes, then stir in the tagliatelle. Continue to cook while stirring to coat the tagliatelle in the sauce. Serve with plenty of freshly grated Parmesan cheese.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998
Cranberry Couscous
This is great for Thanksgiving, or for any time. This is an amazing couscous dish! I usually use only half an onion. A frying pan was too small for this recipe.
1 large onion
2 tsp. olive oil
2 tsp. butter
salt as needed
3 3/4 cups vegetable broth
1/2 cup dried cranberries
2 cups couscous
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick saute pan and saute the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
The New Vegetarian Epicure, Anna Thomas, 2007
1 large onion
2 tsp. olive oil
2 tsp. butter
salt as needed
3 3/4 cups vegetable broth
1/2 cup dried cranberries
2 cups couscous
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick saute pan and saute the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
The New Vegetarian Epicure, Anna Thomas, 2007
Honey-Sweetened Buttermilk Cornbread
A really good cornbread.
1 c. white flour
1 1/2 c. cornmeal
1/2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
3 large eggs
1 1/3 c. buttermilk
3 Tbs honey
2 Tbs melted butter
Preheat oven to 350 degrees.
Sift together the flour, cornmeal, soda, baking powder, and salt. Whisk together the eggs, buttermilk, honey, and melted butter. Combine the wet and the dry mixtures, stirring gently just until the lumps are gone.
Pour the batter into a buttered 12-by-15-inch baking dish and bake in a pre-heated 350 degree oven for 30-35 minutes, or until a straw inserted in the center of the cornbread comes out clean. Cut into squares and serve hot or warm.
The New Vegetarian Epicure, Anna Thomas, 2007
1 c. white flour
1 1/2 c. cornmeal
1/2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
3 large eggs
1 1/3 c. buttermilk
3 Tbs honey
2 Tbs melted butter
Preheat oven to 350 degrees.
Sift together the flour, cornmeal, soda, baking powder, and salt. Whisk together the eggs, buttermilk, honey, and melted butter. Combine the wet and the dry mixtures, stirring gently just until the lumps are gone.
Pour the batter into a buttered 12-by-15-inch baking dish and bake in a pre-heated 350 degree oven for 30-35 minutes, or until a straw inserted in the center of the cornbread comes out clean. Cut into squares and serve hot or warm.
The New Vegetarian Epicure, Anna Thomas, 2007
Friday, November 13, 2009
Harira!
according to Wikipedia, Harira is the national traditional food of Morocco, and is a traditional break-the-fast food for Ramadan. I've found recipes for Harira in my Jewish cookbooks, and my Mediterannean cookbooks. Somewhat of a hodgepodge stew of chicken, beef, or lamb, it includes north african spices, tomatoes, chickpeas, lentils, noodles, and sometimes hard boiled eggs. We skipped the eggs, but i can't wait to make this again. A super easy one pot dish, you'll wish you had doubled the recipe.
Moroccan Harira
adapted from Mediterranean:a taste of the sun, by Jaqueline Clark
1 lb Chunked chicken, beef, or lamb (we used chicken sausages)
1/2 tsp ground cinamon
2 tbsp butter
2 tbsp ground coriander
2 tbsp chopped parsley
1 onion, chopped
1 can diced tomatoes
1/2 cup green or brown lentils
1 can chickpeas, drained and rinsed
small package pearl onions (usually has 12-20 onions in package)
1/2 cup vermicelli or soup noodles
salt & pepper
lemon slices
put meal, cinnamon, butter, coridander, parsley and onions into a large heavy bottomed pan, and cook over medium heat until meat is browned and onions are soft, 5-10 minutes. add the tomatoes, cook another 50 minutes. rinse the lentils under running water, then add them to the pot along with the chickpeas and 3 cups water. bring to a boil, then cover and simmer for 45 min or until meat is cooked (if using beef or lamb, you will need to simmer longer).
near the end of this cooking time, prepare the pearl onions - bring a small pot of water to a boil, add onions. let them boil for 2-3 minutes, then remove and put the onions in a bowl of cold water. with a very sharp knife, cut the end off the onion, and push out the insides, and throw away the outer skins.
add the onions to the pot, and simmer uncovered for another 20 min. add noodles, and continue simmering until noodles are cooked, maybe 10 more minutes. season to taste with salt & peper. serve hot, and garnish with lemon slices.
You can control how "stewy" or how "soupy" this is by changing the amount of water added. stewy is nice, but soupy is nice too, because you get more leftovers. with the above recipe, we got about about 6 large servings.
in the last few years, I have truly learned that cinammon and meat is a match made in heaven.
Moroccan Harira
adapted from Mediterranean:a taste of the sun, by Jaqueline Clark
1 lb Chunked chicken, beef, or lamb (we used chicken sausages)
1/2 tsp ground cinamon
2 tbsp butter
2 tbsp ground coriander
2 tbsp chopped parsley
1 onion, chopped
1 can diced tomatoes
1/2 cup green or brown lentils
1 can chickpeas, drained and rinsed
small package pearl onions (usually has 12-20 onions in package)
1/2 cup vermicelli or soup noodles
salt & pepper
lemon slices
put meal, cinnamon, butter, coridander, parsley and onions into a large heavy bottomed pan, and cook over medium heat until meat is browned and onions are soft, 5-10 minutes. add the tomatoes, cook another 50 minutes. rinse the lentils under running water, then add them to the pot along with the chickpeas and 3 cups water. bring to a boil, then cover and simmer for 45 min or until meat is cooked (if using beef or lamb, you will need to simmer longer).
near the end of this cooking time, prepare the pearl onions - bring a small pot of water to a boil, add onions. let them boil for 2-3 minutes, then remove and put the onions in a bowl of cold water. with a very sharp knife, cut the end off the onion, and push out the insides, and throw away the outer skins.
add the onions to the pot, and simmer uncovered for another 20 min. add noodles, and continue simmering until noodles are cooked, maybe 10 more minutes. season to taste with salt & peper. serve hot, and garnish with lemon slices.
You can control how "stewy" or how "soupy" this is by changing the amount of water added. stewy is nice, but soupy is nice too, because you get more leftovers. with the above recipe, we got about about 6 large servings.
in the last few years, I have truly learned that cinammon and meat is a match made in heaven.
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