Needing inspiration for tasty meatless main dishes to counter rich, heavy meals!

[KValley]

Since Thanksgiving, I've been feeling overloaded on eating and preparing rich foods (meats, baked goods, starches) and I know there are several more meals of this variety in the weeks to come- I really want to enjoy them, but I need a break. I am making a concerted effort in meal planning to fill up our days in between heavier meals with dishes full of veggies, whole grains, that are simple to prepare and have low cal/high nutrient factors, I'm throwing in some chicken/salmon dishes once a week so DH feels like he's getting some animal protein. :)

THis week I made a thick and hearty chickpea soup; Peperonata over spelt pasta; Cajun Black-eyed Peas over polenta; frittata. Tonight it is indeed chicken and tomorrow I will sit down and plan for next week.

Do you have any favorites that fit the bill? We're not big fans of pasta, other than the occasional whole wheat or spelt, but whole grains of any variety would be welcome, as would SOUPS! My imagination and energy are feeling strained and worn down lately and I need to be inspired!

Thanks!

[LGBurns]

Hi Julie. I'm almost embarrassed to post this recipe once again--I'm sure you've seen it before--but it is truly my favorite soup and it totally fits the bill.

Once again, because I can't seem to shut up about it, here is Eating Well's...

Autumn Minestrone

1 cup dried white beans, such as cannellini or great northern (I always use 1 can, instead)
1 cup wheat berries
2 Tbsp. olive oil
1 onion, chopped
4 cloves garlic, minced (I usually add more -- I love garlic)
1 Tbsp. chopped fresh sage (I've used dried and it's fine)
1 Tbsp chopped fresh rosemary (ditto)
1 14-oz can diced tomatoes, undrained
3 cups reduced-sodium chicken broth or vegetable broth
3 cups water
1/2 small head cabbage, halved, cored and coarsely chopped
2 carrots, peeled and cut into 1/2-inch dice
1/2 lb. green beans, ends trimmed, cut into 1/2-inch lengths
1/4 cup chopped fresh parsley, preferably Italian flat-leaf
Sat & freshly ground black pepper to taste
3/4 cup freshly grated Parmesan cheese (optional)

1. Put dried beans and wheat berries in separate bowls. Add enough water to cover each by 1 inch. Soak for at least 8 hours or overnight.
2. Drain wheat berries and set aside. Drain beans and place in a large saucepan. Add cold water to cover by 1 inch. Bring to a simmer over medium heat, cover and adjust heat to maintain a gentle simmer. Cook until beans are just tender, 45 minutes to 1 hour. Set aside to cool. (If you use canned beans, you can obviously skip this step.)
3. Meanwhile, in a large pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add garlic, sage and rosemary. Cook, stirring, until fragrant, about 1 minute more. Add reserved wheat berries, tomatoes, broth and water; bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until wheat berries are al dente, 1 to 1-1/2 hours.
4. Add cabbage, carrots, green beans and reserved beans with their liquid. Bring to a simmer. Cover and simmer gently until vegetables are tender, 25 to 30 minutes. Stir in parsley and season with salt and pepper. Serve garnished with Parmesan, if using.
(The soup will keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month.)
Makes about 16 cups for 12 servings.
170 calories; 8 grams protein; 3 grams fat (0.4 saturated); 29 grams carbs; 210 mg sodium; 1 mg chol; 6 grams fiber.

[Grace]

I have been feeling the same way as you, Julie. Like I've been eating nothing but meats and "breads". We went back to eating better last week - I made Bree's Lentil-Tomato Soup from the September issue, Split Pea with Rosemary Soup from Dec 99, and I plan to make the Harvest Minestrone from Sept 99 this weekend (all three of these are Fab!!). I made the Black Bean and Goat Cheese Quesadillas too, which were great. You could do those on whole wheat tortillas. So for us it's been soups and salads and nice sandwiches (tuna salad on grainy wheat with lettuce and sprouts and tomato, etc.). I for one have been feeling much better, and I am also looking forward to others' replies as well, as I'd like a few more good ideas too!

[beckms]

Check out this thread:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=14180&highlight=savoy

I made DMOrtega's Cabbage Soup with mozzarella Crostini, and it is sooo good! in fact, I think I'll make it this weekend. It's very much a comfort food....it makes me think it sitting curled up on the couch next to the fire while it snows outside...

[KValley]

Linda I am sooo glad you posted the Autumn Minestrone recipe. It's perfect. We're having some of Brendan's fellow grad school students over for dinner on Wednesday and I thought I would make up two or three soups and grilled cheese sandwiches on homemade bread. I was planning to make Bree's Lentil Tomato Soup (which I love, Grace!) for the vegetarians in the crowd- I think I will do this instead. Or in addition to- we can always use the leftovers.

Black Bean and Goat Cheese Quesadillas will be on the menu next week, Grace. This is exactly what I'm looking for. I've got black beans in the freezer that I made up this summer in my BB frenzy.

beckms I missed this thread the first time around- thank you! I think the mention of cabbage threw me- I've never much cared for it, but on second glance(hah- first for me!) there are some awesome recipes therein.

Keep 'em coming!!

[lweiss]

I am so ignorant, but what are wheat berries? I have never heard of them. Thank you for your patience with novices like me.

[LGBurns]

Shirley Panek posted the following definition on the last thread in which this recipe was featured:

wheat berries = hard wheat berries = whole wheat berries Notes: These are wheat kernels that have been stripped only of their inedible outer hulls. They're nutritious, but they take hours to cook. If you don't have the patience to use the whole berries, try the more convenient cracked wheat, bulgur, or wheat flakes. Substitutes: kamut berries OR spelt berries OR soft wheat berries (softer and starchier) OR triticale berries OR cracked wheat OR bulgur

Personally, I think they are totally worth the extra time. One solution to the time issue of soaking and cooking them is to cook a large amount when you have time and freeze them. If you are interested in other recipes featuring this delicious, nutritious grain check out the following link:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=6684&highlight=wheatberries

[kima]

Hi Julie. Your recent menus sound very imaginitive to me!! If that's you in a rut- pity my poor family!!:D
Anyway here is a recipe we like. Not sure if it is what you are currently looking for but maybe for later?? I'll keep looking through my books and see what I can come up with!

Vegetarian Chili in Sweet Potato Boats

6 large sweet potatoes
1 tbsp. olive oil
2 green peppers,diced
2 onions, chopped
2 cloves garlic, minced
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp ground coriander
1/2tsp. salt
1/4 tsp. pepper
1 28 oz. can tomatoes, chopped
1 can 14 oz. black beans, drained and rinsed
1 cup corn kernels
1/4c. chopped fresh coriander or parsley
1/3c. plain yogurt
Lime wedges

1. place sweet potatoes on baking sheet; pierce all over with a fork. Bake in 400 deg. oven for about 1hour and 25 minutes or until tender.
2. Meanwhile, in a large nonstick skillet, heat oil oover medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, salt and pepper, stirring occasionally, for 10 mins.
3. Stir in tomatoes and beans; bring to a boil. Reduce the heat, cover and simmer for 20 mins. Stir in corn and half of the coriander; cook, uncovered for 5 mins.
4. Place sweet potatoes on plates; slit lengthwise through the middle and mash the insides with a fork. With back of spoon, press hollows in potatoes; spoon in chili. Top with a spoonful of yogurt; sprinkle with remaining coriander. Garnish with lime. Makes 6 servings.


oh yes- I would love the black eyed peas recipe sometime!!

[kima]

Here's another great recipe from Jeanne Lemlin's book Vegetarian Classics

She writes:" This is my favorite way to eat sweet potatoes. A tian is an eartenware casserole as well as the name of the finished dish. Because the vegetables are coated with olive oil and slowly baked, they exude juices that caramelize and develop a rich flavor. White beans enhance the protein content of the dish while adding a soft, buttery dimension. No precooking is needed before piling everything into the casserole, so you can assemble this main course in no time."

Sweet Potato, Whie Bean and Pepper Tian

3 medium large sweet potatoes, peeled, quartered lenghtwise and sliced 1/4" thick
1 14oz. can white beans, rinsed in a strainer
1 red pepper, cut into 1-inch chunks
1 green pepper, cut into 1 inch chunks
1 medium red onion, cut into 2 inch chunks and sections, separated
2 plum tomatoes, cut into 1/2 inch chunks
5 garlic cloves, thinly sliced
1/2 tsp. salt
fresh black pepper
1/3c. olive oil

The topping:
3 slices homemade style white bread
1 tbsp. olive oil

1. Preheat the oven to 375 deg. Combine all the vegetables, garlic salt and pepper and oil in a large bowl and toss well. (the vegetables can be prepared to this point up to 4 hours ahead.)
Pack the mixture into a 2 1/2 qt. or 3 qt. shallow baking dish and flatten the top surface.
Bake 45 minutes.
To make the fresh bread crumbs, tear up the bread and make crumbs out of it in a food processor or blender. Pour the crumbs into a bowl and drizzle with the oil.Rub the oil into the crumbs with your fingertips to moisten them evenly.
Remove the tian from the oven. Spread the crumbs all over the top.
Return the tian to the oven and bake 15 minutes more, or until the topping is a rich golden color.
Let sit 10 mins. before serving.

[KValley]

Maureen- I knew you'd find me! I love this recipe- I am just all about sweet potatoes! Would it be overkill to serve this AND the minestrone soup to our friends? Talk about fiber overload!:D

My week is certainly coming together with all of the great ideas.

Here is the black-eyed pea recipe. I originally served it over basic polenta. The leftovers have been even better- I had some for lunch today on top of the chickpea soup, with a dollop of sour cream.

Cajun Skillet Beans
from Moosewood Restaurant Cooks at Home

Servings 6
Total Time 20 minutes
Similar in taste to the pungent, cooked-forever beans found in Southern barbecue joints, this attractive, colorful dish can prbably be made even faster if you put some zydeco on the hi-fi while you cook
1 medium onion, chopped
2 garlic cloves, minced or presses
2 tablespoopns vegetable oil
3 celery stalks (about 1 cup chopped)
2 green or red bell peppers (about 1 1/2 cups chopped)
1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 teaspoon chopped fresh oregano (1/2 teaspoon dried)
1/4 teaspoon groud black pepper (or more to taste)
pinch each cayenne and salt
2 cups chopped fresh or canned tomatoes (14.5 ounce can)
1 tablespoon honey or molasses
1 tablespoon Dijon mustard
4 cups cooked black-eyed peas or butter beans (2 10 ounce frozen packages or two 16-ounce cans, drained)
~~
chopped scallions (optional)
grated cheddar cheese (optional)

In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat. Chop the celery and bell peppers and add them to the pan. Continue to saute for about five minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for five minutes or until the onios are golden, stirring once or twice. Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10 minutes, but frozen beans need to simmer for 15 to 20 minutes.

Top with scallions or grated cheese if desired, and serve.

Per 8 oz serving: 200 calories, 10.2 grams protein, 4.5 grams fat; 31.7 grams carbohydrates

[clarksmom]

:)
I have the Dean Ornish Vegetarian Chili recipe. It's really great. If you'd like the recipe I'll be happy to post it.

I'm feeling the same way - I need nourishment but not to leave the table feeling like I've just eaten a clydesdale.

[kima]

Thanks Julie! I ahve that cookbook so could haave spared you the typing. Oh well I amsure others will want the recipe too!
Oh yes, the computer is now in the kitchen- what bliss. i never need to leave this rroom. Coffee, food, and all my friends (well not all I do have some "real" ones!!). I will post a few more later!

[BlueMoose]

I've been feeling the same way lately. I'm totally in a salad mood and I'm really missing all of the recipes using cilantro and fresh tomatoes! Not to mention.....juicy grapes and cantaloupe and strawberries....well, you get the picture. I decided today that I definitely prefer "summer" foods to "winter" foods. Too many starches these days!

* Exported from MasterCook *

Vegetable Couscous

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces fresh mushrooms -- chopped
3 cloves garlic -- minced
3/4 cup roasted red peppers -- chopped
1 can diced tomatoes -- undrained
10 ounces frozen chopped spinach -- thawed and drained
1 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons lemon juice
1 box couscous
2 cups water
4 ounces feta cheese -- crumbled

In a large skillet saute the mushrooms and garlic in 1 tablespoon of oil. Add the remaining vegetables, the oregano, and the basil, and heat over high heat. Add the water and heat to boiling. Add the couscous; cover and cook over low heat for about 6 or 7 minutes, until couscous is done (add more water if needed). Stir in the lemon juice and feta cheese; heat and serve.

- - - - - - - - - - - - - - - - - -

[KelLeg]

What about the Hearty Bean and Barley Soup? We really loved this stuff. Also, I love a great veggie sandwich. I spread my Great Harvest bread with hummus and then add roasted red peppers, spinach, cucumber, etc.

I don't make a lot of meatless meals b/c my husband doesn't like beans :mad: and he really seems to miss the meat in meals. Oh well, nearly all of my lunches are meatless (or one slice of turkey) and I have small portions of meat at dinner.

[browneye]

Hi Julie,

The Red Curry Tofu was quite nice with added seasonings, I think it was from March or maybe April, (reviewed on a previous thread) as well as the Fettucini with Finger-lickin' sauce (you know the one with Tofu and Peanut sauce).

Also, From the Moosewood books, I really like the Black Bean Chilaquile....(sp?) with black beans, corn, greens, corn tortillas, tomatoes, reduced fat cheese. It is a must try vege entree...AND it's one of our favorite meals...

OR, how about the Eggplant Parmesan Lasagna?( I think it's from March '01)

Recently I made a Lasagna with Mixed Wild Mushrooms and Tomato and Garlic Parmesan Sauce. Barillo no-cook noodles made this a quick and easy light but flavorful lasagna. It was really nice and not at all heavy or filling. DH decided it was his new favorite lasagna. - He being the big beef eater and all, that was a Giant Step FOr MAN KIND. If you want, I will post that recipe.

Or, there is a wonderful Eggplant with pasta dish from Moosewood Cooks Light.

Have you tried the White Bean and Tomato Soup from CL? It is really nice, with added herbs, (of course). I always add rustic pan-browned croutons with garlic and parmesan. It is a most satisfying soup.

Well, I thinks that is about it for now, I know I have more ideas. However, it is challenging for me to think them up tonight.

See ya,
P

[kima]

Hi Paula- I think I can speak for Julie and request that wonderful sounding lasagna dish- when you have time of course. (Julie would have been much more demanding!!!:D )

[KValley]

Originally posted by kima
Hi Paula- I think I can speak for Julie and request that wonderful sounding lasagna dish- when you have time of course. (Julie would have been much more demanding!!!:D )

Oh yes Paula, please post! Soon, hurry :D! And clarksmom I'd love the Veggie Chili recipe.

Chrisi the couscous looks so good- really refreshing. A nice big salad, piping hot garlic soup. Mmm....

Kel We love the Hearty Bean and Barley soup, too.

Oh, now I am overwhelmed by the possibilities, but happily so. First project is to find wheat berries.

I had a dream last night about eating eggplant. I don't really like the stuff, but maybe this was a sign! What does Freud have to say about eggplant? ;)

[browneye]

Here you go,

I up the seasonings a bit sometimes. This is a nice break from the meats!


* Exported from MasterCook *

Mixed Mushroom Lasagna with Parmesan Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Casseroles Easy and delicious
Low-Fat Entrees Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Teaspoon olive oil
2 tblsp minced garlic
3 teaspoons dried oregano
1 tablespoon dried basil
28 ounces canned crushed tomatoes
1 teaspoon red pepper flakes -- more or less, to personal taste
2 pounds fresh mushrooms -- (mixed, such as crimini, portobello, shitakes, porcini, etc.) sliced
1/3 cup dry white wine
12 lasagna noodle -- from 8 ounce package of No-Boil such as Barilla)
Parmesan sauce
1/4 cup grated parmesan cheese

For Parmesan Sauce:
1/3 cup flour
2 3/4 cups 1% low-fat milk
1/4 cup dry sherry (or white wine)
1/4 teaspoon ground nutmeg
3/4 cup grated fresh Parmesan cheese
1 teaspoon butter
salt and pepper

Preheat oven to 425º. Spray a 13x9x2 inch glass baking dish with cooking spray. Heat 1/2 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add garlic and oregano and stir 30 seconds. Add crushed tomatoes and 1/3 cup wine, basil, red pepper and bring to a boil. Reduce heat and simmer until slightly thickened, about 6 minutes. Season with salt and pepper to taste. Set aside.


Heat 1/2 tsp. olive oil in another large skillet over med-high heat. Add mushrooms, saute until mushrooms begin to release juices, about 9 minutes. Season the mushrooms with salt and pepper. Set aside.

Spread 1/3 cup tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 cup Parmesan Sauce over. Arrange 1/3 of the mushrooms over the sauce. Spoon 1/2 cup tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles, Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce, and Sprinkle with 1/4 cup Parmesan Cheese.


Cover lasagna with foil. Bake 20 minutes. Uncover and bake until noodles are tender and top is golden, about 25 minutes longer. Let stand 10 minutes.

For Parmesan Sauce:
Whisk flour in a heavy medium sauce pan to remove any lumps, Gradually add 1 cup milk, whisking until smooth. Add remaining milk, wine or sherry, and nutmeg. Whisk over medium heat until mixture thickens and boils, about 4 minutes. Remove from heat. Stir in Parmesan and butter. Season liberally to taste with salt and pepper.

Start to Finish Time:
"1:00"

- - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 271 Calories; 6g Fat (20.2% calories from fat); 15g Protein; 40g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 372mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.



NOTES : I make variations of this and have added fresh rosemary, goat cheese into the sauce, Roasted Red Bell Peppers, etc depending on the mood I'm in!

Adapted from a recipe in Bon Appetit 1998.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[LGBurns]

Originally posted by KValley


I had a dream last night about eating eggplant. I don't really like the stuff, but maybe this was a sign! What does Freud have to say about eggplant? ;)

Dear Miz Julie:

Zum times an eggplant iz juzt an eggplant.

Zinzerely,

Dr. Freud

[catharine]

I posted this on another thread and thought it would fit the bill.

I was so pleasantly surprised with this dish. I think it was really excellent I made it as a take-to-work dish - I especially love when I can combine bean and vegetable servings, especially when I can work some grains in there.

While it took a bit longer than I expected to make I was really delighted with the result. You have to cook the barley ahead of time, but not knowing that the whole thing took over an hour to cook, maybe close to two hours.

However, I highly recommend this dish. It was hearty and delicious – it has a nice bite to it with the bulgur and barley, and it had a great flavor. Admittedly it is not that “pleasing-to-the-eye” but it isn’t terrible. I used canned soybeans because I didn’t have chick peas – it was surprisingly good this way and if I make it again I will probably use soybeans..

The yogurt part of the recipe is just like a yogurt cheese – it adds a great zippiness. I stored the yogurt separately and added the cold yogurt to the hot dish. Sooo good. I know all of you bean and grain lovers are going to love this dish.

Here’s the recipe:


Lentil Potage With Spinach and Yogurt

"A potage (poh-TAHZH) like this one is more than a soup; it's thick and hearty because of its mixture of chickpeas, barley, lentils, and bulgur (cracked wheat). The recipe calls for cooked pearl barley, so you'll need to prepare that first."

Cooking Light, March 2000. page 165

2 tablespoons olive oil
1 1/2 cups onion -- diced
2 teaspoons cumin -- ground
1 1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon allspice -- ground
1/2 teaspoon black pepper
1 bay leaf
6 1/2 cups water
1 cup dried petit black or other lentils
14 cups spinach ( about 8 ounces) -- chopped
1/2 cup bulgur or cracked wheat -- uncooked
1/2 cup pearl barley -- cooked
1 can (15 1/2- ounce) chickpeas (garbanzo beans). rinsed and drained
1 carton (8-ounce) plain low-fat yogurt

Heat olive oil in a large Dutch oven over medium heat. Add the onion and the next 7 ingredients (onion through bay leaf); cook 10 minutes. Add the water and lentils, and bring to a boil. Reduce heat, and simmer 30 minutes. Add spinach, bulgur, barley, and chickpeas; cook 1 minute. Cover mixture and let stand 15 minutes.

Spoon the yogurt onto several layers of heavy-duty paper towels, spreading to 1/2 inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape yogurt into a bowl using a rubber spatula. Serve the drained yogurt with potage.

Source:
"Inspired Vegetarian by Deborah Madison"
Yield: "8 servings"

Per serving: 108 Calories (kcal); 4g Total Fat; (33% calories from fat); 3g Protein; 15g Carbohydrate; 2mg Cholesterol; 363mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serving size: 1 cup potage and 1 tablespoon drained yogurt

[KValley]

Originally posted by LGBurns


Dear Miz Julie:

Zum times an eggplant iz juzt an eggplant.

Zinzerely,

Dr. Freud


Channeling dead Austrians, Linda? Methinks you need a vacation :D Thanks for the grins!!

My printer is busy!! I'm preparing the Autumn Minestrone tonight, to eat throughout the week (lunches and Tuesday night dinner) and to freeze. Tonight is frittata using the Peperonata that I made last week; tomorrow is kima's Vegetarian Chile in Sweet Potato Boats; Tuesday is Autumn Minestrone Soup, Paraguayan Corn Bread; our Wednesday night get-together has grown beyond what we can seat around our table, so soup would be rather impractical to eat as we relax in the living room. I think I'm going to make a super-size recipe of CL's Vidalia Onion and Feta Risotto along with homemade bread, Pan Roasted Vegetables 12/01, a big green salad and the Mixed Berry Cobbler from earlier this year (March, I think); Thursday is leftovers; Friday is Sopa de Ajo (Castilian Garlic Soup) from August '01 and a polenta pizza (something simple- onions, tomatoes, cheese). DH will also have to finish leftovers, as we are leaving for the weekend.

catherine and paula I will definitely make the Lentil Potage and Mushroom Lasagna- they look so delicious and I'm going to put them on the menu for the following week!

Thanks again everyone for your great ideas

[Curleytop]

My dh hates broccoli, but I recently made it with cheese sauce, and he LOVED it. This week the Los Angeles Times published a recipe with broccoli, which I ignored, but HE saw it, and "said I would eat this. Wow, I rushed to Pavillions and bough broccoli
crowns. I had my farfala from TJ's, and I made it for dinner.
I cut the recipe in half, and that is what I am sending you; you can always use your Mastercook to double it. It was very good, and I will make it again. We ate the whole thing!

* Exported from MasterCook *

FARFALLE AND CHEESE

Recipe By :Los Angeles Times 12-5-01
Serving Size : 3 Preparation Time :0:00
Categories : Low Fat Meatless
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Tablespoons Butter -- Divided
1/2 Onion -- diced
1/8 Cup Unbleached flour
2 Cups Milk
1 Cup Sharp cheddar cheese -- Grated
Salt and pepper
1/4 Cup Panko* or bread crumbs
1 Tablespoon Parmesan cheese
1/2 Pound Farfalle Pasta
2 Cups Broccoli Florets

Melt 2 tablespoons of the butter in a saucepan over medium-high heat. Add the onion and cook until softened but not browned, about 4 to 5 minutes. Add the flour and cook 2 to 3 minutes. Add the milk, stirring constantly. When it comes to a boil, reduce the heat and simmer for about 15 minutes, stirring frequently. Add the Cheddar cheese, stirring to melt. Don't let it come to a boil, or the sauce will separate. Season to taste with salt and pepper.

Meanwhile, melt the remaining 1/2 tablespoon of butter in the microwave and mix with the bread crumbs and Parmesan cheese. Set aside.

Heat the broiler to high.

Cook the farfalle and broccoli in boiling salted water until the pasta is al dente and the broccoli is tender, 10 minutes. Drain.

Mix the pasta, broccoli and sauce together and turn into a 8X8-inch baking dish. Top with the bread crumb mixture and place the dish about 6 inches beneath the broiler until toasted and golden brown, 30 to 60 seconds. Watch carefully to prevent burning.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 382 Calories; 28g Fat (65.4% calories from fat); 18g Protein; 16g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 457mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat.

NOTES : Panko, Japanese bread crumbs, can be found at Asian markets and well-stocked supermarkets. Can also use regular crumbs
We liked it! A Keeper!

[kima]

Hey Julie. here is a dish we has last night- Colin loved it!!;) :p


Middle Eastern Pilaf

1 Tbsp. vegetable oil
1 onion, chopped
2 minced garlic cloves
2 carrots, grated or finely chopped
1/4 tsp. each of hot chili flakes, cinnamon and cardamon
1/8 tsp. allspice or ground cloves
3/4c. split green peas or brown lentils
2 1/2c. vegetable broth or water
1/2c. orange juice
1 tsp. salt or to taste
1 1/4c. long grain rice, such as basmati
1/2 (10oz. package) bag spinach, stems removed
1 Tbsp. fresh lemon juice
1/4c. chopped peanuts, toasted pine nuts or almonds
1/2c. chopped dried apricots, raisins, currants or dried cranberries

1. Prehaet the oven to 350 deg. Heat oil over medium heat in a large saucepan or pot that can go in the oven. Add the onion, garlc, carrots, chili flakes, cinnamon and cardamon. Saute 5 mins.
Meanwhile place peas in a sieve and rinse with water. Drain. Add to onion with broth and orange juice. Add salt. Bring to a boil.

2. Cover tightly and bake in centre of preheated oven until peas are tender and liquid has been absorbed, 25 to 30 mins.
Meanwhile wash the spinach and drain. You should have four cups. Tear or cut into small pieces. When the rice is ready, stir in the lemon juice,then spinach, peanuts and dried fruit.
Cover and let stand 5 mins. to softhen the fruit and wilt the spinach.

Don't let the length of ingredients turn you off- this dish goes togethet so quickly. I served it with hummus and pita and some sliced tomatoes.

[KValley]

Originally posted by kima
Hey Julie. here is a dish we has last night- Colin loved it!!;) :p


Oh and exactly WHERE was MY dinner invitation!! Harumph.... :D

This looks great! And we had your Sweet Potatoes with Vegetarian Chili earlier in the week- sooo good. Add to the week's menu Linda's Autumn Minestrone soup, last night's Vidalia Onion and Feta Risotto and we are oozing with healthy food in this house. (And, uh, fiber. Thank goodness for scented candles :o )

[kima]

If I had invited someone as beautiful as you Colin may have dumped me!! Those breeches he wore were so cute!!!:D

[Wendy w]

Hi Julie,

I saw this thread last Friday and have not had the time to answer it as I have been extremely busy at work and then have had a lot of "extracurricular" stuff going on in the evenings and weekends-with roomie in the hospital (the dogs are high maintenance) and trying to get ready for the holidays.

I hear you loud and clear as my routine of cooking dinner almost everynight w/leftovers for lunch has been disrupted with too much eating out, rich foods, etc. Here is a good escarole soup that I think you'll enjoy. I always feel so healthy after eating this.

Enjoy!

WHITE BEAN AND ESCAROLE SOUP WITH GARLIC
Easy to make and satisfying.
1 tablespoons olive oil
1 cup chopped onion
1 large carrot, cut into small dice
5 large garlic cloves, peeled, flattened
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) canned vegetable broth or low-salt chicken broth
3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2- to 16-ounce can diced tomatoes, drained
2 tablespoons freshly grated Parmesan cheese

Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Lade soup into bowls. Sprinkle with Parmesan cheese and serve.
Serves 4.

Per serving: calories, 288; total fat, 6g; saturated fat, 1g; cholesterol, 2mg.
Bon Appétit
March 1996

Cooking for Health

PS I love the wheatberry soup too!!!!

[KValley]

Originally posted by kima
If I had invited someone as beautiful as you Colin may have dumped me!! Those breeches he wore were so cute!!!:D

:o :o You are too good to me! Would love to have seen those breeches, though! ;)

Wendy Thank you so much for posting this recipe. It looks delicious and just what I am in the mood for. I wish you much peace as you get through this crazy time!

Julie

[KValley]

Paula Paula- I hope you see this.

I finally made the Mixed Mushroom Lasagna with Parmesan Sauce last night- it was wonderful!! How can something this good be so low-cal!! I even used skim milk in the parmesan sauce. I loaded up on the garlic and used fresh rosemary and thyme in place of basil (I'm out of basil- how did that happen? :o ). Next time I will toss in some broccoli or spinach. I'd never used no-boil lasagna before and now I'm hooked- they came out just great.

This was perfect on a dreary winter's evening- rich, spicy, creamy, but it wasn't heavy at all (I was VERY good and had only one piece). A simple green salad and a glass of merlot made the meal complete.

Thank you!

Julie

[browneye]

Originally posted by KValley
Paula Paula- I hope you see this.

I finally made the Mixed Mushroom Lasagna with Parmesan Sauce last night- it was wonderful!! How can something this good be so low-cal!! I even used skim milk in the parmesan sauce. I loaded up on the garlic and used fresh rosemary and thyme in place of basil (I'm out of basil- how did that happen? :o ). Next time I will toss in some broccoli or spinach. I'd never used no-boil lasagna before and now I'm hooked- they came out just great.

This was perfect on a dreary winter's evening- rich, spicy, creamy, but it wasn't heavy at all (I was VERY good and had only one piece). A simple green salad and a glass of merlot made the meal complete.

Thank you!

Julie

Hi Julie, I just so happened to be passing through, and so I saw this message! I've been less time in the office lately, so it was by chance that I picked up the message.

I am so glad you liked that lasagne. I am sure your choice of herbs added something as well. I often vary the seasonings, depending on my whims for the day. Fresh chopped marjoram from the garden is also great. It is a surprisingly light lasagna, no? Gotta love those no-boil noodles, too. Next best thing to fresh pasta sheets.

Ciao'!

[dmcgreevey]

Can anyone post the Mixed Mushroom lasagna recipe?

I must have missed that one. Sounds great!

[KValley]

Originally posted by dmcgreevey
Can anyone post the Mixed Mushroom lasagna recipe?

I must have missed that one. Sounds great!

D- it's in this thread- about halfway up- from browneye. DH just had some for breakfast this morning- it smelled so good!! I'd already eaten my Kashi, so I resisted a helping. :) Enjoy!

Julie

[Terrytx]

Excellent bean recipe KValley! The Cajun Skillet Beans hit the spot. I served them as a side to Smothered Pork Chops with Onions and Cheddar Cheese and the beans fit just right.

[Curleytop]

Has anyone tried to cut the Mushroom Lasagna in half, for 2 of us that would be better!
Thanks!

[kima]

I love this thread so I am bumping it up! Lots of ideas for fall comfort foods...

[tbb113]

And I need to read titles better...I thought it said TASTLESS, meatless main dishes and I was wondering why anyone would want those kind of recipes :D

Tyra

[KathrynY]

Oooh - Maureen I was just thinking about the Mixed Mushroom Lasagna the other day. DH is travelling for work later this month, and since he doesn't care for mushrooms I'm compiling recipes for a mushroom feast while he's gone! ;)

BTW, we LOVE the Middle Eastern Pilaf you posted above. Haven't made it in a few months, must get it back into the rotation. :D

[Claudia S]

This first recipe isn't vegetarian, but makes excellent use of leftover meat from a previous meal:

White Bean Casserole

2 Tbsp. olive oil
1 Tbsp. unsalted butter
2 Cups chopped onion
2 Teaspoons anchovies, finaly chopped
(2 large or 4 small fillets)
6 Cloves garlic, minced
3 Cups cooked chicken, lamb, pork, orbeef, cut into bite-size pieces
2 15-oz. cans whole tomatoes,
drained and chopped
1 Cup reduced-sodium broth
1 Tablespoons lemon juice
1 1/2 Teaspoons salt*
1/4 Teaspoons course ground pepper
1/3 Cups snipped fresh parsley

In a 4-quart pot, heat olive oil and butter over medium heat. Add onions and anchovies; cook over medium heat for 5 minutes or until tender. Add garlic and cook 1 minute more. Add meat, beans, tomatoes, chicken broth, lemon juice, salt, pepper, and 1/4 cup parsley. Bring to boiling. Transfer to a 1 1/2-quart casserole. Bake, covered, in a 400 degree oven for 25 minutes. Garnish with remaining parsley. Makes 4 to 6 servings.

Chris Kimball
March/April 1999 Country Home

*Note: Salt to taste, 1 1/2 tsp. it was too much salt for my taste


This second recipe is from a weight watcher's cookbooks (unfortunately I don't know which one!):

Couscous-Stuffed Portobellos

1 (6-ounce) package fat-free couscous with wild mushrooms
such as Marrakesh Express)
1 1/2 Cups water
3/4 Cup finely chopped red bell pepper
1 Cup chopped arugula
3/4 Cup (3 ounces) preshredded fresh Parmesan cheese, divided
1/2 Cup (2 ounces) crumbled feta cheese
1 Tablespoon balsamic vinegar
1 Teaspoon olive oil
1/4 Teaspoon pepper
4 Large portobello mushroom caps (about 1 pound)

1. Preheat oven to 350.
2. Combine seasoning packet from couscous and water in a saucepan; bring to a boil. Gradually stir in couscous and bell pepper. Remove from heat; cover and let stand 7 minutes. Fluff with a fork; stir in arugula, 1/2 cup Parmesan cheese, and feta cheese. Set aside.
3. Combine vinegar, oil, and pepper; brush over mushroom caps. Top each cap with 1 cup couscous mixture, pressing firmly to pack. Place stuffed caps in a shallow roasting pan; add water to pan to depth of 1/4 inch. Bake at 350 for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until cheese melts. YIELD: 4 servings.

POINTS: 7. Per serving: CAL 310 (30% from fat); PRO 18.4g; FAT 10.3 g (sat 5.9g); CARB 36.7g; CHOL 27 mg; IRON 2.6 mg; SOD 739mg; CALC 339 mg

NOTES: I used a 7 oz. box of Casbah brand couscous which wasn't fat free but contained only a small amount of fat . The recipe never mentions removing the stem before stuffing -- I removed the gills as well.

Claudia

[kima]

I need to make that pilaf again myself!
It makesa huge amount so if you are a couple you might half it!
the chili in Sweet Potato boats is also very good.
I love the idea of adding to this thread too!:)

[Gilgamesh37]

Originally posted by Claudia S

White Bean Casserole

2 Tbsp. olive oil
1 Tbsp. unsalted butter
2 Cups chopped onion
2 Teaspoons anchovies, finaly chopped
(2 large or 4 small fillets)
6 Cloves garlic, minced
3 Cups cooked chicken, lamb, pork, orbeef, cut into bite-size pieces
2 15-oz. cans whole tomatoes,
drained and chopped
1 Cup reduced-sodium broth
1 Tablespoons lemon juice
1 1/2 Teaspoons salt*
1/4 Teaspoons course ground pepper
1/3 Cups snipped fresh parsley



Claudia? Am I just blind, or....are there no beans listed in those ingredients? Help? It sounds good, I'd like to try it....

[Claudia S]

Just testing to see if anyone would read my recipe :o . Okay, the White Bean Casserole has several cans of white beans, but I'm at work right now and can't check the recipe until I get home. I would say 2 14 oz cans, but it may be more :confused: . Sorry for the confusion!

Claudia