Recipes

Samosa Patties with Mint Relish

Samosa Patties with Mint Relish

4 servings (1 patty and 2 teaspoons relish each)
Preparation 45 minutes
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Equipment

  • Saucepan 2-quart
  • nonstick skillet 10-inch

Ingredients

PATTIES

RELISH

  • ½ cup loosely packed mint leaves finely chopped
  • ¼ cup loosely packed cilantro finely chopped
  • 1 serrano chile seeded, finely chopped
  • 3 tablespoons lime juice
  • ½ teaspoon salt

Instructions

  • Cut potatoes into 2-inch pieces.
  • Place potatoes in 2-quart saucepan; add enough water just to cover potatoes.
  • Heat to boiling.
  • Reduce heat; cover and simmer 20 minutes or just until tender.
  • Drain.
  • Mash potatoes slightly with potato masher, leaving potatoes slightly lumpy; set aside.
  • Meanwhile, in small bowl, mix relish ingredients; set aside.
  • In 10-inch nonstick skillet, melt butter over medium heat.
  • Add onion, gingerroot and 1 chile; cook and stir about 6 minutes or until onion is tender.
  • Stir in peas, cashews, garam masala and 1⁄2 teaspoon salt; cook until thoroughly heated.
  • Stir onion mixture into potato mixture until well combined.
  • Stir in egg white to bind ingredients together.
  • Shape mixture into 4 patties, about 3⁄4 inch thick.
  • Wipe skillet clean with paper towels.
  • In same skillet, heat oil over medium heat.
  • Add patties; cook 10 minutes, turning once, until golden brown on each side.
  • Serve patties with relish.

Notes & Wine Advice

These flavorful patties are hearty enough to stand alone without the need for buns. If you prefer them as a sandwich, burger buns work well.

Nutrition values

Calories: 230 kcal
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Course; Casserole
Diets; Low Fat / Vegetarian

Fajita Pot Pie

Fajita Pot Pie

4 servings
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Equipment

  • skillet 10-inch
  • small microwavable plate
  • oven

Ingredients

  • 4 frozen grilled chicken-style soy-protein patties
  • 1 teaspoon vegetable oil
  • 1 ⁄2 medium bell pepper cut into 1⁄2-inch strips
  • 13 ⁄4 cups chunky-style salsa
  • 1 ⁄4 cup water
  • 1 cup Original Bisquick® mix
  • 1 ⁄3 cup shredded Monterey Jack cheese 11⁄3 oz
  • 1 ⁄2 cup milk

Instructions

  • Heat oven to 400°F.
  • On small microwavable plate, microwave patties on High 30 to 45 seconds or until slightly thawed.
  • Cut patties into cubes to make about 2 cups; set aside.
  • In 10-inch skillet, heat oil over medium heat.
  • Add bell pepper; cook, stirring occasionally, until crisp-tender, about 2 minutes.
  • Stir in patty cubes, salsa and water.
  • Cook 1 to 2 minutes, stirring occasionally, until bubbly.
  • Pour into ungreased 11⁄2-quart casserole; set aside.
  • In small bowl, stir remaining ingredients with fork until blended.
  • Pour over patty mixture; carefully spread almost to edge of casserole.
  • Bake uncovered about 30 minutes or until light golden brown.
  • If desired, with squeezable ketchup, write a message on top.

Notes & Wine Advice

Frozen grilled chicken-style soy-protein patties offer a very tasty “chicken” patty option without breading.

Nutrition values

Calories: 300 kcal
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Course; Meat substitutes / Pie
Diets; Vegetarian

Easy Spinach Pie

Easy Spinach Pie

4 servings
Preparation 50 minutes
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Equipment

  • Pie plate 9-inch
  • skillet 12-inch
  • oven
  • Small bowl

Ingredients

Instructions

  • Heat oven to 350°F.
  • Grease 9-inch pie plate with shortening.
  • In 12-inch skillet, melt butter over medium heat.
  • Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
  • In small bowl, beat remaining ingredients except cheese with whisk until smooth.
  • Pour over vegetables in skillet; stir to mix.
  • Pour into pie plate.
  • Bake uncovered about 30 minutes or until center is set.
  • Sprinkle with cheese.
  • Serve immediately.

Notes & Wine Advice

This pie is somewhere between a spinach soufflé and crustless quiche. It makes a good main dish for casual entertaining. Serve it with your favorite pasta sauce or cheese sauce and add a salad of fresh orange and red onion slices sprinkled with toasted almonds.

Nutrition values

Calories: 180 kcal
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Course; Nuts / Pie
Diets; Vegetarian

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

6 servings
Preparation 35 minutes
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Equipment

  • nonstick skillet 10-inch

Ingredients

Instructions

  • In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling.
  • Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
  • In 2-quart saucepan, heat water, milk, butter and salt to boiling.
  • Remove from heat.
  • Stir in mashed potato mix just until moistened.
  • Let stand about 30 seconds or until liquid is absorbed.
  • Whip mashed potatoes with fork until fluffy.
  • Spoon mashed potatoes onto bean mixture around edge of skillet.
  • Cover; simmer 5 minutes.
  • Sprinkle with cheese and chives before serving.

Notes & Wine Advice

Leftover mashed potatoes, instant mashed potatoes or refrigerated, prepared mashed potatoes are all quick options for topping this hearty vegetable and bean pie.

Nutrition values

Calories: 340 kcal
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Course; Pie
Diets; Vegetarian

Chicken Alfredo Pot Pie

Chicken Alfredo Pot Pie

6 servings
Preparation 50 minutes
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Equipment

  • 3-quart saucepan
  • microwavable plate
  • oven

Ingredients

  • 1 can 11 oz refrigerated original breadsticks
  • 4 frozen grilled chicken-style soy-protein patties
  • 1 ⁄3 cup milk
  • 1 jar 16 oz Alfredo pasta sauce
  • 1 bag 1 lb frozen broccoli, cauliflower and carrots, thawed, drained
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions

  • Heat oven to 375°F.
  • Unroll dough; separate at perforations into 12 breadsticks.
  • Set aside.
  • On small microwavable plate, microwave patties on High 30 to 45 seconds or until slightly thawed.
  • Cut patties into cubes to make about 2 cups.
  • In 3-quart saucepan, mix patty cubes, milk, pasta sauce and vegetables.
  • Heat to boiling, stirring occasionally.
  • Spoon into ungreased 13×9-inch (3-quart) glass baking dish.
  • Twist each breadstick; arrange crosswise over hot patties mixture, gently stretching strips if necessary to fit.
  • Sprinkle with cheese and Italian seasoning.

Notes & Wine Advice

The pasta sauce mixture needs to be good and hot before spooning it into the baking dish so the breadsticks will bake through.
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Course; Pie
Diets; Vegetarian

Portabella and Vegetable Pot Pie

Portabella and Vegetable Pot Pie

6 servings
Preparation 1 hour 20 minutes
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Equipment

  • medium bowl

Ingredients

  • 1 1 ⁄3 cups all-purpose flour
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon dried thyme leaves
  • 1 ⁄3 cup vegetable oil
  • 2 tablespoons cold water
  • 1 tablespoon butter or margarine
  • 8 oz baby portabella mushrooms each cut into quarters (31⁄2 cups)
  • 1 1 ⁄2 cups half-and-half
  • 1 package 1.6 oz garlic herb sauce mix
  • 1 bag 12 oz frozen mixed vegetables, thawed
  • 1 teaspoon half-and-half

Instructions

  • In medium bowl, mix flour, salt, thyme and oil until all flour is moistened.
  • Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
  • Gather pastry into a ball.
  • Place pastry between 2 sheets of waxed paper.
  • With rolling pin, roll into 81⁄2-inch round; set aside, covered with towel.
  • Heat oven to 425°F.
  • In 12-inch skillet, melt butter over medium-high heat.
  • Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender.
  • Stir in 11⁄2 cups half-and-half and the sauce mix.
  • Heat to boiling over medium-high heat, stirring constantly.
  • Stir in vegetables.
  • Cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
  • Spoon vegetable mixture into ungreased 91⁄2-inch deep-dish pie plate.
  • Remove top waxed paper from crust; cut about 1-inch hole in center of crust.
  • Carefully invert crust over filling; remove remaining waxed paper.
  • Cut small slits in several places in crust.
  • Brush crust with 1 teaspoon half-and-half.
  • Bake 25 to 30 minutes or until crust is golden brown.
  • Let stand 10 minutes before cutting.

Notes & Wine Advice

Why a pie crust made with oil? While it’s a bit more fragile to work with than a traditional shortening crust, and although it’s not flaky, it’s very, very tender.

Nutrition values

Calories: 390 kcal
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Course; Pie
Diets; Vegetarian

Denver Eggs Frittata

Denver Eggs Frittata

4 servings
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Ingredients

Instructions

  • In medium bowl, beat eggs and salt with fork or whisk; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add bell peppers and onion; cook about 5 minutes, stirring occasionally, until tender.
  • Spread vegetables evenly in skillet.
  • Pour eggs over vegetables.
  • Reduce heat to low; cover and cook 7 to 9 minutes or until eggs are set.
  • Remove from heat.
  • Sprinkle with potatoes and cheese.
  • Cover; let stand about 2 minutes or until cheese is melted.
  • Cut into wedges to serve.

Notes & Wine Advice

You can use any color of bell peppers that you have on hand to equal 1 cup.

Nutrition values

Calories: 360 kcal
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Course; Eggs / Vegetables
Cuisine; American
Diets; Vegetarian

Italian Sausage Egg Bake

Italian Sausage Egg Bake

12 servings
Preparation 1 hour 10 minutes
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Equipment

  • glass baking dish 13×9-inch 3-quart

Ingredients

  • 1 package 6 oz seasoned stuffing mix
  • 1 package 12 oz frozen sausage-style soy-protein crumbles
  • 1 medium red bell pepper cut into 1⁄2-inch pieces
  • 2 medium green onions sliced (2 tablespoons)
  • 1 cup shredded Swiss cheese 4 oz
  • 2 cups original-flavored soymilk
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • 1 can 103⁄4 oz condensed cream of mushroom soup
  • 6 eggs

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch 3-quart glass baking dish with cooking spray.
  • In dish, layer stuffing mix, crumbles, bell pepper, onions and cheese.
  • In small bowl, mix remaining ingredients with whisk until blended; pour over ingredients in dish.
  • Bake uncovered 45 to 55 minutes or until knife inserted in center comes out clean and top is set and lightly browned.
  • Let stand 5 minutes before serving.

Notes & Wine Advice

Here’s a light, golden, flavor-rich egg dish for your next weekend brunch! Vary the flavor by using broccoli or mushrooms instead of bell pepper and different varieties of cheese or seasoned stuffing mix.
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Course; Meat substitutes
Cuisine; European / Italian
Diets; Vegetarian

Caribbean Soybean and Rice Bake

Caribbean Soybean and Rice Bake

4 servings
Preparation 50 minutes
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Equipment

  • glass baking 11×7-inch 2-quart
  • oven

Ingredients

  • 1 1 ⁄2 cups uncooked instant brown rice
  • 1 cup frozen shelled edamame green soybeans (from 12-oz bag)
  • 1 ⁄2 medium green bell pepper coarsely chopped (1⁄2 cup)
  • 4 medium green onions sliced (1⁄4 cup)
  • 1 tablespoon Caribbean jerk seasoning
  • 1 cup water
  • 1 can 15 oz soybeans, drained, rinsed
  • 1 can 141⁄2 oz Italian-style stewed tomatoes, undrained, cut up
  • 1 cup shredded Cheddar cheese 4 oz

Instructions

  • Heat oven to 375°F.
  • Spray 11×7-inch 2-quart glass baking dish with cooking spray.
  • In dish, mix all ingredients except cheese.
  • Cover tightly with foil; bake 25 to 30 minutes or until liquid is absorbed and rice is tender.
  • Uncover; stir in 1⁄2 cup cheese.
  • Sprinkle remaining cheese over top.
  • Bake uncovered 5 minutes longer or until cheese is melted.

Notes & Wine Advice

If you can’t find Caribbean jerk seasoning, you can substitute any type of seasoning labeled “jerk,” or try Cajun or Creole seasoning.

Nutrition values

Calories: 660 kcal
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Course; Rice
Cuisine; Caribbean
Diets; Low Fat

Bell Pepper–Mac and Cheese with Fondue Cheese Sauce

Bell Pepper–Mac and Cheese with Fondue Cheese Sauce

7 servings (about 11⁄2 cups each)
Preparation 1 hour
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Equipment

  • oven

Ingredients

Instructions

  • Set oven control to broil.
  • Broil bell peppers with tops about 5 inches from heat about 20 minutes, turning occasionally, until skins are blistered and evenly browned.
  • Place peppers in plastic bag; close tightly.
  • Let stand 20 minutes.
  • Remove skin, stems, seeds and membranes from peppers.
  • Cut peppers into 1-inch pieces; set aside.
  • Meanwhile, cook and drain pasta as directed on package, using minimum cook time.
  • Heat oven to 350°F.
  • Spray 3-quart casserole with cooking spray.
  • While pasta is cooking, in medium bowl, toss cheese with flour until cheese is coated.
  • In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to a simmer.
  • Reduce heat; gradually stir in cheese, salt, pepper and nutmeg until cheese is melted.
  • Cook and stir 2 minutes longer.
  • Stir pasta, roasted peppers and parsley into sauce.
  • Spoon into casserole.
  • In small bowl, stir together bread crumbs and butter.
  • Sprinkle over pasta mixture.
  • Bake uncovered 20 to 30 minutes or until edges are bubbly.

Notes & Wine Advice

For a flavor twist, try half Gruyère and half Emmentaler cheese.

Nutrition values

Calories: 490 kcal
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Course; Casserole / Cheese / Sauce
Diets; Vegetarian