Recipes

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
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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
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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)
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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

Black Bean–Corn Enchiladas

Black Bean–Corn Enchiladas

5 servings (2 enchiladas each)
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Ingredients

ENCHILADAS

GARNISHES, IF DESIRED

Instructions

  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat.
  • Add corn and garlic; cook 3 minutes.
  • Stir in spinach and beans; sprinkle with cumin.
  • Cook 3 minutes longer, stirring constantly, until spinach wilts.
  • Remove from heat; cool slightly.
  • Stir in 11⁄2 cups cheese.
  • Pour 1 can of the enchilada sauce into baking dish.
  • Spoon scant 1⁄2 cup filling onto each tortilla.
  • Roll up each tightly; place seam side down in baking dish.
  • Pour remaining can of enchilada sauce over top.
  • Sprinkle with remaining 1⁄2 cup cheese.
  • Bake uncovered 20 minutes or until thoroughly heated and cheese is melted.
  • Garnish with onions, cilantro and sour cream.

Notes & Wine Advice

Leftover enchiladas? Bring a few to work to reheat for a quick, homemade lunch. Store cooled enchiladas in a resealable plastic bag in the refrigerator. To reheat, simply move to a plate and microwave until hot.

Nutrition values

Calories: 460 kcal
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Course; Casserole / Vegetables
Diets; Vegetarian

Mushroom-Spinach Stroganoff

Mushroom-Spinach Stroganoff

4 servings (12⁄3 cups each)
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Ingredients

  • 4 cups wide or dumpling egg noodles 8 oz
  • 3 tablespoons chopped fresh Italianflat-leaf parsley
  • 1 tablespoon olive oil
  • ½ cup chopped onion 1 medium
  • 1 lb mixed fresh mushrooms such as crimini, portabella and regular white, cut into 1⁄4-inch slices
  • 2 cloves garlic finely chopped
  • 2 tablespoons tomato paste
  • 2 cups fresh spinach leaves
  • 1 container 8 oz sour cream
  • ¾ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Cook noodles as directed on package; drain.
  • Toss with 2 tablespoons of the parsley; place in serving dish.
  • Cover to keep warm.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat.
  • Add onion and mushrooms; cook 10 minutes, stirring occasionally.
  • Add garlic; cook 1 minute, stirring occasionally.
  • Reduce heat to medium.
  • Stir in tomato paste.
  • Stir in spinach; cook 1 to 2 minutes or until spinach is wilted.
  • Gently fold in sour cream, milk, salt and pepper.
  • Cook just until hot, stirring constantly.
  • Cover; remove from heat.
  • Pour onion-mushroom mixture over noodles.
  • Sprinkle with remaining tablespoon parsley.

Notes & Wine Advice

Tomato paste, available in a tube, is a convenient way to use a small amount. Store the rest of the tube, tightly covered, in the refrigerator for up to a year. If you use a can of tomato paste, freeze the rest in 1-tablespoon portions; add a frozen amount to a soup, stew or chili without thawing it first. Be sure to seal the tomato paste in an air-tight container, label and date it.

Nutrition values

Calories: 370 kcal
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Course; Casserole / Vegetables
Diets; Vegetarian

Indian-Style Vegetable Casserole

Indian-Style Vegetable Casserole

8 servings (11⁄3 cups each)
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Equipment

  • Saucepan 2-quart
  • foil
  • oven

Ingredients

  • 1 can 13.5 oz unsweetened coconut milk (not cream of coconut)
  • ¾ cup water
  • 1½ teaspoons salt
  • 1 cup uncooked basmati rice
  • 1 bag 1 lb frozen sliced carrots , thawed, drained (about 4 cups)
  • 1 bag 1 lb frozen cauliflower florets, thawed, drained (about 5 cups)
  • 1 can 15.8 oz black-eyed peas, drained, rinsed
  • 1 serrano chile seeded, finely chopped
  • 2 tablespoons olive oil
  • 1½ teaspoons garam masala
  • Chopped fresh cilantro if desired
  • Lime wedges if desired

Instructions

  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1⁄2 teaspoon of the salt and the rice.
  • Heat to boiling over high heat.
  • Stir; reduce heat to low.
  • Cover; simmer 15 minutes or until liquid is absorbed.
  • Remove from heat; fluff rice with fork.
  • In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala.
  • Stir in cooked rice and remaining coconut milk until well blended.
  • Spoon into baking dish.
  • Cover with foil; bake 40 minutes or until thoroughly heated.
  • Garnish with cilantro; squeeze lime juice over top.

Notes & Wine Advice

Be sure to use plastic gloves when seeding and chopping the chile. Its essential oils can burn if you use your hands and then touch your face. If you’d like extra heat, don’t remove all of the seeds . . . or try using 2 serranos!
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Course; Casserole
Cuisine; India

Caramelized Onion, Barley and Bella Casserole

Caramelized Onion, Barley and Bella Casserole

8 servings
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Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 5-quart Dutch oven, melt butter over low heat.
  • Add onions and sugar; cook about 20 minutes, stirring occasionally, until onions are golden brown.
  • Add garlic and mushrooms; cook 5 to 10 minutes longer, stirring occasionally.
  • Add barley; cook 2 minutes.
  • Remove from heat; stir in bell pepper, parsley, soy sauce, sesame oil, pepper and thyme.
  • Pour into baking dish.
  • In microwavable bowl, microwave broth uncovered on High 4 minutes.
  • Pour broth over onion-mushroom mixture.
  • Cover with foil.
  • Bake 1 hour.
  • Let stand 10 minutes before serving.
  • Sprinkle with cheese.

Notes & Wine Advice

Mushrooms add an earthy flavor to this dish. Feel free to use any variety of mushrooms, substituting them for the baby portabella mushrooms suggested in this recipe. Button mushrooms are readily available and offer a mild flavor, while wild mushrooms, such as enoki or shiitake, offer a richer flavor. In a taste panel, we thought this was reminiscent of the flavors of French Onion Soup, with the added meatiness of the mushrooms, in a delicious casserole.

Nutrition values

Calories: 280 kcal
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Course; Casserole / Vegetables
Diets; Vegetarian

Lasagna Cupcakes

Lasagna Cupcakes

Deel op Facebook Print Recipe

Ingredients

  • 1 cup ricotta cheese
  • 1 ⁄2 cup grated Parmesan cheese
  • 1 egg
  • 1 jar 25.5 oz pasta sauce (any variety)
  • 1 ⁄2 lb frozen Italian sausage-style soy-protein crumbles 2 cups
  • 36 round pot sticker gyoza wrappers
  • 1 cup shredded mozzarella cheese 4 oz

Instructions

  • Heat oven to 375°F.
  • Spray 12 regular-size muffin cups with cooking spray.
  • In small bowl, mix ricotta cheese, Parmesan cheese and egg.
  • In another small bowl, mix pasta sauce and soy-protein crumbles.
  • Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture.
  • Repeat layers, ending with pasta sauce mixture.
  • Sprinkle each with mozzarella cheese.
  • Spray sheet of foil large enough to cover pan with cooking spray; place sprayed side down over pan.
  • Bake 15 minutes.
  • Uncover; bake 15 minutes longer.
  • Let stand about 15 minutes before serving.

Notes & Wine Advice

These are fantastic little casseroles to freeze and eat for a quick dinner—or to take to work for lunch. Microwave 1 frozen cupcake uncovered on Medium (50%) for 5 to 6 minutes or until hot.

Nutrition values

Calories: 170 kcal
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Course; Cupcakes-Brownies / Pasta
Diets; Vegetarian

Lasagna Primavera

Lasagna Primavera

8 servings
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Equipment

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

Ingredients

  • 12 uncooked lasagna noodles
  • 3 cups frozen broccoli cuts thawed, well drained
  • 3 large carrots coarsely shredded (2 cups)
  • 2 cups organic diced tomatoes from 28-oz can, well drained
  • 2 medium bell peppers cut into 1⁄2-inch pieces
  • 1 container 15 oz ricotta cheese
  • 1 ⁄2 cup grated Parmesan cheese
  • 1 egg
  • 2 containers 10 oz each refrigerated Alfredo pasta sauce
  • 1 package 16 oz shredded mozzarella cheese (4 cups)

Instructions

  • Heat oven to 350°F.
  • Cook and drain noodles as directed on package.
  • Meanwhile, if necessary, cut broccoli florets into bite-size pieces.
  • In large bowl, mix broccoli, carrots, tomatoes and bell peppers.
  • In small bowl, mix ricotta cheese, Parmesan cheese and egg.
  • In ungreased 13×9-inch (3-quart) glass baking dish, spread 2⁄3 cup Alfredo sauce.
  • Top with 4 noodles.
  • Spread half of the cheese mixture and 21⁄2 cups of the vegetables over noodles.
  • Spoon 2⁄3 cup sauce in dollops over vegetables.
  • Sprinkle with 1 cup of the mozzarella cheese.
  • Top with 4 noodles; spread with remaining cheese mixture and 21⁄2 cups of vegetables.
  • Spoon 2⁄3 cup sauce in dollops over vegetables.
  • Sprinkle with 1 cup mozzarella cheese.
  • Top with remaining 4 noodles and the vegetables.
  • Spoon remaining sauce in dollops over vegetables.
  • Sprinkle with remaining 2 cups mozzarella cheese.
  • Bake uncovered 45 to 60 minutes or until bubbly and hot in center.
  • Let stand 15 minutes before cutting.

Notes & Wine Advice

Make sure you thoroughly drain the broccoli and tomatoes so the lasagna won’t be watery. Use a paper towel to remove any excess moisture from the broccoli. Slightly undercook the pasta when making lasagna because it cooks again in the oven.
—layer yogurt, granola or slightly crushed cereal and fresh fruit
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Course; Pasta
Diets; Low Fat / Vegetarian