AwesomeBites

Category: Vegetarian

  • Butternut Squash Ravioli with Brown Butter Sage

    Butternut Squash Ravioli with Brown Butter Sage

    Recipe (Modified from a recipe in Gourmet, 1997)

    Filling:
    2 c. roasted butternut squash
    1 medium onion, chopped (about 1 1/2 cups)
    1 T. fresh chopped
    1 tablespoon unsalted butter
    1 garlic clove, minced
    3 ounces aged goat cheese, grated or you can use parmesan

    Sauce:
    1 stick (1/2 cup) unsalted butter
    1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
    1 T. chopped fresh sage

    Make filling:
    Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

    While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute. Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

    Sauce:
    In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

    Cook ravioli in 3 batches in gently boiling either 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
    Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

    Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Sage-and-Goat-Cheese-Ravioli-with-Hazelnut-Brown-Butter-Sauce-14287#ixzz1020wDfGW

    Pasta (Tyler Florence):
    2 c. flour
    1 t. salt
    3 eggs
    2 T. Extra Virgin Olive Oil

    To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax

  • Grilled Pesto Veggie Pizza Portabello Mushroom Caps

    Grilled Pesto Veggie Pizza Portabello Mushroom Caps


    Spread pesto sauce onto marinated portabello mushroom caps

    cover pesto with thinly sliced black olives, sliced cherry tomatoes and minced garlic.
    Add tiny dollops of ricotta cheese over veggies. Sprinkle with goat or mozzarella cheese or both if you like.

    Cover cheese with juliene sliced yellow peppers and zucchini slices.

    Bake at 400 degrees for 15-20 minutes until mushroom is fork tender.

    To grill on the BBQ:

    Spray olive oil on mushroom cap. Cook the top of the cap first (gill side down) for 8-10 minutes, remove from heat and fill with your toppings. Allow to grill for another 6-10 minutes until fork tender and your cheese has melted.

  • Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

    Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

    If you want to make appetizers, just use the baby portabellos instead of the big guys.

    Ingredients

    1 jar (16 ounces) Whole Pickled Beets
    4 large portobello mushrooms (about 1 pound)
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup fresh bread crumbs, such as sourdough or whole wheat*
    1/4 cup sliced green onions or chopped chives
    1/4 cup coarsely chopped walnuts, toasted
    1/2 cup (2 ounces) crumbled goat cheese

    Preparation

    Preheat oven to 400°F. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets; set remaining whole beets aside with beet liquid to use in Vegetable Platter With Balsamic-Beet Vinaigrette (recipe follows).
    Trim stems flat and remove gills from mushroom caps using a spoon; discard. Place caps, rounded sides down, on foil-lined baking sheet; season with salt and pepper.
    Combine chopped beets, bread crumbs, green onions and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

  • Portabello Mushrooms with Tomato Bruschetta

    Portabello Mushrooms with Tomato Bruschetta

    Portabello instead of bread

    My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello.
    Heavenly.

    Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom cap with plenty of “bowl” space.
    Marinade the caps for 2 hours to overnight in your favorite vinegar oil dressing.

    Heat oven to 400 degrees and bake mushroom caps for 20-25 minutes until tender.
    Remove from oven, let cool.
    Top with Tomato Bruschetta and a thin slice of parmesan.
    Enjoy.

    Remember to use the baby portabellos if you are making for appetizers.

  • Tuscan Tomato Basil Bisque

    Tuscan Tomato Basil Bisque

    Garnished with fresh pepper
    Definately one of my favorite soups. And, I love this soup served with grilled cheese sandwiches or any half sandwich. Happy lunching.

    2 tablespoons butter or extra-virgin olive oil
    1 onion, chopped
    3 cloves garlic, minced
    1 (28-ounce) can whole tomatoes, with liquid (or Fresh quartered tomatoes roast at 400 degrees for 30)
    1/4-1/2 cup roasted garlic tomato paste
    2 cups vegetable or organic chicken or vegetable stock
    2-2 1/2 cups butternut squash, peeled and diced (Roast at 400 degrees for 30 minutes)
    Salt and ground pepper to taste
    2 tablespoons fresh basil, chopped
    1/2 teaspoon dried thyme
    1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt or cream
    Several dashes of Tabasco or other hot pepper sauce

    In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, roasted butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup, but do not boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.

    Equally good served chilled on a hot summer night or hot on a cold winter day.

  • Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

    Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

    4 large Portobello mushrooms
    2/3 cup Ricotta cheese
    10 oz bag spinach, cooked, squeezed and chopped
    2 tbsp flour
    1 large garlic clove, minced
    1 medium onion, chopped
    1 cup monterrey jack or mozzarella cheese, grated or finely diced
    2 tbsp Parmesan cheese, grated
    2 tsp dried oregano

    Instructions
    Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining ingredients in a large bowl. Season to taste. Place mushrooms on a baking sheet, underside up. Mound stuffing on mushrooms and smooth over. Cook in center of preheated oven at 400° F for 20 to 25 minutes until golden.

  • Tomato and Basil Topping for Bruschetta

    Tomato and Basil Topping for Bruschetta

    Take one!

     
    2 Diced tomatoes (Some recipes would have you peel the tomatoes, not happening in my kitchen. Who has that kinda time?)

    5-10 Finely chopped or shredded basil leaves

    Finely chopped garlic (at least one clove)

    Splash with Champagne Vinegarette

    Salt and freshly ground black pepper

    1/2 tsp dijon mustard or worcestershire sauce to give it more kick (optional)

    1 tsp balsalmic vinegar (optional)

    Allow to mingle for the flavors to marinade for 15 minutes. 1 hour is even better.

    Serve on top of hot bruschetta and along side White Cheddar Cheese Spread, or shaved parmesan

    Tomato Bruschetta
  • Salsa Cruda and Spaghetti

    Salsa Cruda and Spaghetti

     The combination of hot pasta and fresh, cool, ripe tomatoes, basil and garlic is fabulous.  Do not serve cheese with this sauce.

    Awesome Salsa Cruda

    3-4 large, ripe eating tomatoes

    1/2 cup shredded basil leaves

    1 clove garlic, minced

    1/2 cup good olive oil

    salt and freshly ground black pepper

    1 pound spaghetti

    Dice tomatoes and mix ingredients together. Chill for 1 hour. Cook pasta  “al dente”. Drain and pout into pasta bowl. Pour Salsa Cruda over, toss and serve immediately. You can also do pineapple salsa the same way with a slight replacement of ingredients.   Marvelous summer meal.  Serves 4

    Spaghetti and Salsa Cruda
    Linguini with Shrimp and Salsa Cruda
    Grilled Salmon, Black Beans and Salsa Fresca
  • Parsnip, Apple, Carrot, Macadamian Nut Soup

    Parsnip, Apple, Carrot, Macadamian Nut Soup

    My Mom used to make parsnips.  I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain! 

    Serves 4
    Cooking time: 50 minutes

    Ingredients:

    • 2 oz butter or olive oil 
    • 3 parsnips, peeled and chopped
    • 2 carrots, peeled and chopped
    • 1 small onion, finely chopped
    • 2 celery stocks chopped finely
    • 2 pints chicken or vegetable stock for you Vegans out there.
    • 1-2 medium apples, diced
    • 1 tsp ginger or curry powder (sometimes I am not in the mood for curry)
    • 1 teaspoon fresh sage, finely chopped
    • 3 tablespoons single cream (optional)
    • Salt and freshly ground black pepper
    • 6 oz whole chestnuts or macadamian nuts, roasted, peeled and finely chopped

      Try some!

    Method:

    1. Melt half the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes, or until beginning to soften.
    2. Add the stock, apple, nuts and sage, ginger powder cover then simmer for a further 20 minutes until the vegetables are tender.
    3. Blend until smooth.
    4. Return to the pan, add the cream, season to taste, and then reheat gently for 5 minutes.
    5. Meanwhile melt the remaining butter in a pan, add the roasted chestnuts, season and fry for 3-4 minutes until they are lightly coloured, ensuring the butter does not burn.
    6. Spoon the chestnuts into the centre of the serving bowl, ladle the soup over and serve.
    7. Garnish with fresh sage and a drizzle of olive oil. 
    Parsnip Apple Carrot Macadamian Nut Soup garnished with olive oil and freshly ground black pepper.

  • Eggplant Parmesan – Parmigiana di Melanzani

    1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices

    Salt

    Flout

    1/4 to 1/2 cup olive oil

    2 cups your favorite pasta sauce

    8 ounces mozzarella cheese, thinly sliced

    1/2 cup freshly greated Parmesan cheese

    Preheat oven to 400 degrees. Choose a shallow 2 quart baking dish that is attractive enough to serve from and rub with olive oil.

    Sprinkle both sides of eggplant slices with salt (to draw out the moisture)  and spread them out in one layer on a platter or board. After 20-30 minutes pat he eggplant dry with paper towels. dip each slice in flour and shake off excess.  In a heavy skillet, in oil, brown both sides of the eggplant. Drain on paper towels.

    Pour 1 cup of tomato sauce into the oiled bake and serve pan. Spread the eggplant slices over tomato sauce, top with a layer of mozzarella and parmesan. Repeat with 1 or 2 more layers being sure to finish up with tomato and cheese on top. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes.  You can place the dish under the broiler for a few minutes to brown the cheese, but be careful not to overdo.