Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts

Monday, June 17, 2019

Meatless Monday 30-Minute Ravioli Casserole




Ravioli Casserole? Really? I know. But, you seriously have to try this because this creation even surprised me! When I'm in the kitchen and I'm super focused on cooking, I think about "flavor friends." You know, all of those spices, herbs or fruits that just absolutely enhance a dish. This dish is so, so good with the lemon and the thyme that you'll want to have seconds. Plus, it comes together so easily and on a Monday no less! If you worried about the humidity, oh I get it as I'm eating my second fruit bar at 9:30 am, however you'll only be turning on the oven for 30 minutes.

Ingredients
  • 2 cups low-sodium chicken broth
  • 1/2 cup zinfandel (or whatever wine that you have on hand -- excluding red)
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds frozen cheese ravioli
  • 1 medium lemon, thinly sliced and seeds removed
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 cup frozen peas
  • parsley for sprinkling


Instructions 

  1. Preheat to 400°F.
  2. Place the broth, wine, cornstarch, garlic, thyme, salt, and pepper in a 9x13-inch baking dish (this is the one I use) and whisk until the cornstarch is fully dissolved.
  3. Add the ravioli and arrange in an even layer. Place the lemon slices over the ravioli. Dot the top of the casserole with the butter. Cover the baking dish tightly with aluminum foil.
  4. Bake for 30 minutes. Uncover and sprinkle with the peas. Bake uncovered until the sauce bubbles around the edges, about 10 minutes more. Sprinkle with the parsley and let sit 5 to 10 minutes for the sauce to thicken slightly before serving.


As with most of the recipes that I share, you can easily add a protein like shrimp or chicken. But I found that this dish was super satisfying all on its own. However you decide to create this dish -- Good Eating To You!




Tuesday, May 28, 2019

Vegetarian Caprese Spaghetti Squash Recipe With Roasted Peppers




Happy Tuesday! Has everyone recuperated from the weekend festivities? No? Check out our article, "Party SurvivalGuide," for all of the best tips to help you survive a fun filled summer. We digress. This past weekend, we whipped up this dish that came together very simply, and was gone in a flash. It's delish and packed with nutrients.

Ingredients

Spaghetti Squash
  • 1 spaghetti squash
  • 2 oz. fresh mozzarella, diced
  • 5 fresh basil leaves, thinly sliced


Roasted Peppers
  • 2 roasted red peppers, diced
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground pepper


Sauce
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp  honey
  • 1/8 tsp salt



Directions

The Spaghetti Squash:
  1. Preheat the oven to 450 degrees F.
  2. Cut in half and remove seeds.
  3. Brush each side with olive oil and place face done on a baking sheet.
  4. Roasted for about 40 minutes until tender.
  5. Before handling, let the squash rest for 10 minutes.
  6. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.


The Peppers: (they're already roasted, but we like to warm them up and roast 'em again)
  1. Place the peppers in a single layer on the prepared baking sheet.
  2. Drizzle the peppers with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
  3. Roast until the peppers are slightly shriveled -- about 5 minutes. Dice the peppers and set aside.


The Sauce:
  1. In a small bowl, whisk together the lemon juice, olive oil, honey and salt.


Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve. If you're in the mood for fish or chicken, the recipe easily suits shrimp or grilled chicken, as well as easily subbing tomatoes for roasted peppers. Good Eating To You!