Tag Archives: entree

Mac & Cheese with Cauliflower

12 Apr

Cauliflower-Mac-n-Cheese-Fork

Michael loves comfort food and loves pasta so I figured mac n’ cheese would make the perfect homecoming meal. I had previously made a modified version of the Mac-n-Cheese Style Cauliflower from Vegetarian Times and I loved it. The cauliflower made such a great change from traditional mac-n-cheese. I felt like it kept it much lighter but Michael felt like it was more of a side dish. This time around I decided to add pasta for Michael, while I ate most of the cauliflower.

Cauliflower-Mac-n-Chese-Close

This time around, I omitted the cayenne, eggs and didn’t bake the dish. I also used heavy cream because I needed to use it up and added about 1/4 package of pasta.

You can find the recipe on Vegetarian Times

Cauliflower-Mac-n-Chese-Close

As always, enjoy!

Creamy Tomato and Roasted Red Pepper Pasta

9 Apr

Roasted-Red-Pepper-Asparagus-Pasta-Plate

I think I love this pasta so much because it has fresh mozzarella. I could eat this amazing cheese all day and never get sick of it. In order to prevent gorging myself on cheese, I don’t make this dish very often. Typically when I make this pasta I use Pacific Creamy Tomato Soup but this time I tried making my own version. It turned out really well but it’s not worth the hassle. Just use the pre-made soup.

Roasted-Red-Pepper-Asparagus-Pasta-Side

Just a warning, this makes a lot of sauce. But you can freeze the leftovers.

Ingredients:
1 onion, diced
1 bunch asparagus, trimmed and cut in half
4-6 roasted red peppers, cut into strips (you can use jarred roasted red peppers)
1 cup frozen peas
1 cup fresh mozzarella, diced
2-3 cloves garlic, minced
1 tbsp olive oil
1 box Pacific Creamy Tomato Soup
1/2 cup fresh basil, julienned
1 lb whole wheat pasta, cooked according to package
salt and pepper to taste

Directions:

  1. Cook pasta according to package.
  2. In a saute pan, heat oil over medium heat. Add the onion and cook until clear.
  3. Add the asparagus and cook until easily pierced with a knife. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add the soup and red peppers. Bring to a boil, reduce the heat to medium-low and add the peas. Simmer until the sauce is hot.
  5. Combine the sauce with the pasta. Mix in the diced mozzarella and basil. Season with salt and pepper.

As always, enjoy!

Roasted-Red-Pepper-Asparagus-Pasta-Top

Tagliarelle with Pesto Sauce and Roasted Green Vegetables

2 Apr

Pesto-Vegetables-Side

This was my first attempt at making pesto and I totally lucked out that it worked! I haven’t had pesto in years and I had forgotten how much I like it. I made this dish two ways but forgot to take pictures of the first version which had cauliflower instead of pasta. The cauliflower version would also work well as a side dish.

Pesto

Ingredients:
2 cups basil leaves
2-3 cloves garlic
1/2 cup parmesan
1/4 cup pine nuts
1/2 cup olive oil
1 package pasta or 1 head cauliflower
salt and pepper to taste

Directions:

  1. Combine the first five ingredients, salt and pepper in a blender.
  2. Blend until well combined.

For the Pasta Version:

  1. Cook the pasta according to package.
  2. Drain the cooked pasta and transfer the pasta to a bowl. Add the pesto and toss well.
  3. Sprinkle with parmesan and pine nuts and serve.

For the Cauliflower Version:

  1. Cut the cauliflower in florets.
  2. Bring a pot of water to boil and add the florets and cook until tender.
  3. Drain the cauliflower and toss with the pesto.
  4. Sprinkle with parmesan and pine nuts.

Pesto-Vegetables-Top

As always, enjoy!

Roasted Root Vegetables topped with Baked Portobello Mushroom and Frisee

26 Mar

Roasted-Root-Vegetables-Baked-Portobello-Mushroom-Frisee-Salad-3

I saw a picture of a similar meal posted on Facebook and thought it looked delicious. I decided to try my hand at it and added more root vegetables, changed the salad to frisee and had to figure out what dressing would pair well with all the flavors. I almost used apple cider vinegar for the dressing, but made a game time decision and decided to go with champagne vinegar. Definitely the way to go. The champagne vinaigrette stood up really well to the bitterness of the frisee and the root vegetables really brought out the flavor of the vinegar. Michael’s only complaint was that there was only one of them!

Roasted-Root-Vegetables

Ingredients:
Serves 2
2 carrots, peeled and cubed
1 large parsnip, peeled and cubed
1 large beet, peeled and cubed
2 portobello mushrooms, stemmed
Pizza Dough or puff pastry
2 cups frisee, washed and chopped
2 tbsp goat cheese
1 tbsp olive oil
Salt and pepper

For the Vinaigrette:
1/4 cup olive oil
3-4 tbsp champagne vinegar
1/2 tsp german mustard
1/2 small shallot, minced
2 tbsp honey

Directions:

  1. Preheat the oven to 400o.
  2. Place the diced vegetables on a baking sheet and lightly toss with 1 tbsp olive oil, salt and pepper. Roast the vegetables until soft, about 30 minutes turning them half way through.
  3. On a floured surface, roll out the pizza dough or puff pastry until 1/16 inch thick. Place the mushrooms on the dough and cut circles about an inch larger than the mushrooms. Wrap the edges around the mushrooms, place on a baking sheet and bake along with the vegetables.
  4. Wash the frisee, place in a large bowl and set aside.
  5. In a small bowl, whisk together the remaining olive oil, vinegar, mustard, shallot and honey. Pour the dressing over the frisee, add the goat cheese and toss well.
  6. Place the roasted vegetables on a plate, then the mushroom and top with the frisee salad.

As always, enjoy!

Roasted-Root-Vegetables-Baked-Portobello-Mushroom-Frisee-Salad-2

Tempeh Marsala

22 Mar

Tempeh-Marsala-Side

Here is another household favorite, especially for Michael. He could eat this everyday of the week and be a very happy camper. Whenever I’m making the grocery list and ask him if he has any requests for the week, it’s always the same answer, Marsala.

This recipe was inspired by the recipe from 100 Days of Real Food. I altered the recipe long before we stopped eating meat because I didn’t feel like there was enough flavor. You can always substitute cubed chicken for the tempeh.

Tempeh-Marsala-Top

Ingredients:
Inspired by Chicken Marsala Pasta
1 lb whole wheat pasta, cooked according to the package
1 bunch asparagus, trimmed
3 cloves garlic, minced
1/2 block tempeh, cubed and seasoned according to package
1/2 cup whole wheat breadcrumbs
1 tbsp Italian Seasoning
1/2 tbsp garlic powder
3 tbsp olive oil, plus a little extra
11/2 cup marsala wine
1 cup heavy cream, at room temperature
salt and pepper

For the Asparagus:
Directions:

  1. Preheat the oven to 350o.
  2. Spread the asparagus out in baking dish and drizzle with olive oil, minced garlic, salt and pepper. Lightly toss the asparagus to coat well.
  3. Bake for 20-25 minutes or until the asparagus is soft enough to pierce with a knife.

For the Marsala:
Directions:

  1. Cook the pasta according to the package
  2. Cut the tempeh into strips and lightly drizzle with olive oil. On a plate, combine the bread crumbs, garlic powder and italian seasoning.
  3. Heat 2 tbsp olive oil in a non-stick pan over medium heat. Toss the oiled tempeh in the bread crumb mixture and add to the pan. Cook until golden brown on both sides.
  4. Remove the tempeh from the pan, reduce the heat to low and add the marsala. Bring the heat back up to medium and slowly add the cream.
  5. Add the tempeh back into the sauce, reduce to low to keep warm.
  6. Toss the pasta with the sauce, plate with the asparagus on top.

As always, enjoy!