Let me preface by saying - this post is not meant to offend anyone who is not Catholic. I simply thought it would be nice to share some non-meat recipes, since we [Catholics] have several weeks ahead where we abstain from eating meat on Fridays.
Okay, I'll start Tonight, I made a really yummy pasta dish...it doesn't have a name b/c I just concocted it as I was standing in front of the fridge and the stove
Step One - bring to a boil one huge pot of water (for the pasta of your choice). You should add the pasta to the water right after you add the wine to the ingredients below...this way, they will be done at the same time.
Step Two - in a large saute pan, heat 3 Tblspns EVOO and 2 large cloves of crushed garlic. Add chopped broccoli florets and saute a few minutes. Add salt and pepper. Add one pint of grape tomatoes, each halved. Saute for a few minutes and add a jar of chopped artichoke hearts (packed w/water...but drained well!) and then add about 1/4 cup of white table wine (I used a Pindar Chardonnay, b/c it was open!) Let wine reduce and add 3/4 of a can of chicken stock. You may need to add a little more salt and pepper. Bring to a boil and allow the liquid to reduce slightly. Drop in a pat of butter to help thicken.
Drain pasta well (I used a pound of Gemelli) and add to the pan with the sauce. Toss the pasta to coat and serve hot with parmesan cheese.
I have posted this one before but I love it-- it has become a staple for those special meals.
Shrimp Scampi
1.5 pounds of raw shrimp - cleaned and deveined. 2 tbspns Olive oil 2 garlic cloves - finely chopped or you can use the freshly chopped garlic in jars. 1 large white onion - finely chopped Several leaves of fresh basil 1 can of chicken broth 2 tblspoons lemon juice 5 sprigs of parsley- finely chopped Breadcrumbs, salt and pepper
Heat olive oil in skillet until hot. Add garlic and onions - heat on med. for a 1-2 minutes. Add shrimp, half can of chicken broth- cook several mins until pink. Add lemon juice, parsley, basil Do not overcook shrimp - turn off flame when shrimp look done. Add breadcrumbs, salt and pepper to taste.
Serve with rice or pasta and sprinkle with grated Parm. cheese./pecorino romano (locatelli preferred)
Here are some of my favorites (I'm vegetarian) that are from allrecipes.com.
Insanely Easy Vegetarian Chili This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious. Prep Time: approx. 25 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 55 Minutes. Makes 8 servings. Printed from Allrecipes, Submitted by Tianne -------------------------------------------------------------------------------- 1 tablespoon vegetable oil 1 cup chopped onions 3/4 cup chopped carrots 3 cloves garlic, minced 1 cup chopped green bell pepper 1 cup chopped red bell pepper 3/4 cup chopped celery 1 tablespoon chili powder 1 1/2 cups chopped fresh mushrooms 1 (28 ounce) can whole peeled tomatoes with liquid, chopped 1 (19 ounce) can kidney beans with liquid 1 (11 ounce) can whole kernel corn, undrained 1 tablespoon ground cumin 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil
Directions 1 Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. 2 Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Addictive Sweet Potato Burritos Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos. Prep Time: approx. 25 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 40 Minutes. Makes 12 burritos (12 servings). Printed from Allrecipes, Submitted by Karena -------------------------------------------------------------------------------- 3 teaspoons vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tablespoons chili powder 2 teaspoons ground cumin 4 teaspoons prepared mustard 1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cups cooked and mashed sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese
Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. 3 Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. 4 Bake for 12 minutes in the preheated oven, and serve.
Barley Bake Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley. Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour 25 Minutes. Ready in: approx. 1 Hour 40 Minutes. Makes 6 servings. Printed from Allrecipes, Submitted by Kat -------------------------------------------------------------------------------- 1/4 cup butter 1 medium onion, diced 1 cup uncooked pearl barley 1/2 cup pine nuts 2 green onions, thinly sliced 1/2 cup sliced fresh mushrooms 1/2 cup chopped fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper 2 (14.5 ounce) cans vegetable broth
Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth. 3 Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Caramelized Onion and Blue Cheese Orzo Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish. Prep Time: approx. 10 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 45 Minutes. Makes 4 servings. Printed from Allrecipes, Submitted by Lindsay Perejma -------------------------------------------------------------------------------- 1 pound uncooked orzo pasta 2 tablespoons butter 3 tablespoons olive oil 4 onions, sliced 6 1/2 ounces blue cheese, crumbled 3 1/2 ounces mascarpone cheese 2 cups shredded spinach salt and pepper to taste
Directions 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2 While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels. 3 In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
Easy Mashed Potato and Roasted Vegetable Enchiladas This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through. Prep Time: approx. 40 Minutes. Cook Time: approx. 1 Hour 10 Minutes. Ready in: approx. 1 Hour 50 Minutes. Makes 12 servings. Printed from Allrecipes, Submitted by Letty -------------------------------------------------------------------------------- 1 head broccoli, cut into florets 8 ounces whole button mushrooms 3 small zucchini, chopped 2 cups chopped carrots 1/4 cup olive oil salt and pepper to taste 3 cups water 1 cup milk 1/4 cup butter 1 (7.6 ounce) package instant mashed potato flakes 1 (12 ounce) package corn tortillas 3 cups enchilada sauce 8 ounces shredded Cheddar cheese
Directions 1 Preheat oven to 425 degrees F (220 degrees C). 2 In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C). 3 Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables. 4 In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a
9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. 5 Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Eggplant Tomato Bake This is a simple, easy and low-fat recipe. Makes 4 servings. Printed from Allrecipes, Submitted by Michelle -------------------------------------------------------------------------------- 1 eggplant, sliced into 1/2 inch rounds 1 tomato, sliced 1/4 cup grated fat-free Parmesan cheese Italian seasonings, salt, pepper, bread crumbs to taste.
Directions 1 Preheat oven to 400 degrees F (200 degrees C). 2 Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese. Italian seasonings, salt, pepper, bread crumbs to taste. 3 Bake for 10 to 15 minutes.
Mama's Best Broiled Tomato Sandwich A broiled sandwich, made of fresh season tomatoes, with an Italian taste. A perfect match for soup. Prep Time: approx. 10 Minutes. Cook Time: approx. 5 Minutes. Ready in: approx. 15 Minutes. Makes 2 servings. Printed from Allrecipes, Submitted by kat -------------------------------------------------------------------------------- 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 ripe tomatoes, sliced 3 tablespoons mayonnaise 1/2 teaspoon dried parsley 1/4 teaspoon dried oregano 1/4 teaspoon black pepper 3 tablespoons grated Parmesan cheese, divided 4 slices bread, lightly toasted
Directions 1 Preheat oven to broil. 2 In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally. 3 Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese. 4 Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
I've modified each of these as I saw fit. Sorry I didn't type out my other favorites that I only have on recipe cards! I'm pressed for time this morning! ENJOY!
Tofu Spinach Patties! 1 lb of soft tofu crumbled 10 oz. frozen chopped spinach, thawed and drained 1/2 cup of parmesan cheese 1 1/2 cup of shredded mozzarella 1/4 tsp nutmeg 2 cloves garlic mashed 1 tsp salt 1/4 tsp black pepper 2 or more cups of italian bread crumbs 3 tbs. of olive oil
mix all together. if too wet add more crumbs ..if too dry add more oil. form into patties and fry on oil.. serve with marinar sauce.
Addictive Sweet Potato Burritos Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos. Prep Time: approx. 25 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 40 Minutes. Makes 12 burritos (12 servings). Printed from Allrecipes, Submitted by Karena
Just wanted to add that I tried this recipe last Friday and it was GREAT and easy to make!! Thanks!
