Recipes

Tailgate Pasta Salad

Tailgate Pasta Salad

The Tailgate Pasta Salad is a flavorful and colorful dish perfect for outdoor gatherings or picnics. With a mix of gemelli or rotini pasta, fresh vegetables like zucchini, spinach, and cherry tomatoes, and a tangy homemade dressing, this salad is both refreshing and satisfying.
Couverts6 1⅓ cups each
Preparation 2 hours 25 minutes
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Equipment

Ingredients

For the Salad:

For the Dressing:

Instructions

  • Cook the pasta according to the package instructions.
  • Drain the pasta and rinse with cold water to cool; drain well.
  • Meanwhile, in a small bowl, mix together the dressing ingredients: olive or vegetable oil, red wine vinegar, coarse-grained mustard, salt, pepper, and crushed garlic.
  • Mix until well blended.
  • In a large mixing bowl, combine the cooked pasta, sliced zucchini, chopped artichoke hearts, halved cherry tomatoes, fresh spinach leaves, and 1/4 cup of the chopped basil.
  • Pour the dressing over the salad mixture and toss until everything is evenly coated.
  • Cover the salad and refrigerate for 2 to 3 hours to allow the flavors to blend.
  • Just before serving, sprinkle the remaining 1/4 cup of chopped basil over the top of the salad.
  • Serve chilled.

Notes & Wine Advice

This pasta salad pairs well with a light, crisp white wine like a Sauvignon Blanc or a Pinot Grigio.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 3 g
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Course; Pasta / Salad / Side Dish
Cuisine; American
Diets; Vegetarian

Tempeh Stir-Fry with Yogurt-Peanut Sauce

Tempeh Stir-Fry with Yogurt-Peanut Sauce

4 servings
Preparation 40 minutes
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Equipment

  • Small bowl

Ingredients

  • 1 ⁄4 cup creamy peanut butter
  • 1 ⁄4 cup vanilla fat-free yogurt
  • 3 tablespoons teriyaki marinade from 12-oz bottle
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 1 package 8 oz tempeh, cut into 2×1⁄4×1⁄4-inch strips
  • 1 medium onion cut into thin wedges
  • 4 medium carrots cut into 2×1⁄4×1⁄4-inch strips (2 cups)
  • 12 oz fresh green beans cut in half crosswise (2 cups)
  • 1 ⁄4 cup water
  • 1 medium red bell pepper cut into thin bite-size strips
  • 2 cups hot cooked white or brown rice
  • 1 ⁄4 cup chopped fresh cilantro

Instructions

  • In small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with whisk until smooth; set aside.
  • In wok or 12-inch skillet, heat 1 tablespoon of the oil over medium heat.
  • Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown.
  • Remove tempeh from skillet.
  • In same skillet, heat remaining 1 tablespoon oil over medium heat.
  • Add onion; cook 1 minute, stirring occasionally.
  • Stir in carrots, green beans and water.
  • Cover; cook 5 minutes.
  • Stir in bell pepper.
  • Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in tempeh and reserved peanut butter mixture until well mixed.
  • Cook 1 to 2 minutes, stirring occasionally, until hot.
  • Serve over rice.
  • Sprinkle with cilantro.

Notes & Wine Advice

Tempeh, pronounced TEHM-pay and also spelled tempe, is a fermented, high-protein soybean cake with a chewy texture and slightly nutty flavor. If you can’t find it in your supermarket (sometimes it’s sold in the freezer case with other vegetarian foods), check a co-op or natural foods grocer.

Nutrition values

Calories: 490 kcal
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Course; Meat substitutes
Diets; Vegetarian

Sweet-and-Sour Chicken

Sweet-and-Sour Chicken

4 servings
Preparation 20 minutes
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Ingredients

  • 1 package 10 to 10.5 oz frozen chicken-style breaded soy-protein nuggets
  • 1 bag 1 lb frozen broccoli, carrots and water chestnuts
  • 1 can 20 oz pineapple chunks, drained
  • 1 jar 10 oz sweet-and-sour sauce (11⁄3 cups)

Instructions

  • Bake nuggets as directed on package.
  • Meanwhile, in 3-quart saucepan, heat 1⁄4 cup water to boiling.
  • Add frozen vegetables; reduce heat to medium.
  • Cover; cook 7 to 8 minutes, stirring occasionally and breaking apart large pieces, until hot.
  • Drain; return vegetables to saucepan.
  • Stir in nuggets, pineapple and sweet-and-sour sauce.
  • Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot.

Notes & Wine Advice

This dish is great served over hot cooked rice or Japanese curly noodles; try sprinkling toasted regular sesame seed or untoasted black sesame seed over the top for extra Asian taste.
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Course; Meat substitutes
Diets; Low Fat / Vegetarian

Skillet Chicken Parmigiana

Skillet Chicken Parmigiana

4 servings
Preparation 25 minutes
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Equipment

  • skillet 10-inch

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 package 10 oz frozen chicken-style breaded soy-protein patties
  • 2 cups tomato pasta sauce any variety
  • 1 ⁄2 cup shredded mozzarella cheese 2 oz

Instructions

  • In 10-inch skillet, heat oil over medium heat.
  • Add patties; cook 5 to 7 minutes, turning once, until thoroughly heated.
  • Pour pasta sauce over patties in skillet; sprinkle with cheese.
  • Reduce heat to low; cover and cook 5 to 7 minutes or until sauce is hot and cheese is melted.

Notes & Wine Advice

Is company coming? Serve the patties over steaming-hot spaghetti and top with the pasta sauce and cheese. Add a bagged salad with Italian dressing and some sorbet for dessert and you’re all set.

Nutrition values

Calories: 270 kcal
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Course; Meat substitutes
Diets; Vegetarian

Vegetable Tetrazzini

Vegetable Tetrazzini

6 servings
Preparation 45 minutes
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Equipment

  • 3-quart saucepan
  • oven

Ingredients

  • 7 oz uncooked spaghetti
  • 2 cups vegetable broth
  • 2 cups half-and-half
  • 1 ⁄2 cup all-purpose flour
  • 1 ⁄4 cup butter or margarine
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 2 cups frozen mixed vegetables
  • 1 can 21⁄4 oz sliced ripe olives, drained
  • 1 ⁄2 cup slivered almonds
  • 1 ⁄2 cup shredded Cheddar cheese 2 oz

Instructions

  • Heat oven to 350°F.
  • Cook and drain spaghetti as directed on package.
  • Rinse with cold water; drain.
  • In 3-quart saucepan, mix broth, half-and-half, flour, butter, salt and pepper.
  • Heat to boiling over medium heat, stirring constantly.
  • Boil 1 minute, stirring constantly.
  • Stir in spaghetti, frozen vegetables and olives.
  • In ungreased 2-quart casserole, spread mixture.
  • Sprinkle with almonds and cheese.
  • Bake uncovered 25 to 30 minutes or until hot and bubbly.

Notes & Wine Advice

Less fat doesn’t mean less taste! Lower the fat by substituting fat-free half-and-half for the regular half-and-half, cutting the butter from 1⁄4 cup to 2 tablespoons and using 1⁄2 cup reduced-fat Cheddar cheese.
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Course; Pasta
Diets; Low Fat / Vegetarian

Vegetable Curry with Couscous

Vegetable Curry with Couscous

4 servings
Preparation 15 minutes
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Equipment

  • skillet 12-inch

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper cut into thin strips
  • 1 ⁄4 cup vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 bag 1 lb frozen broccoli, cauliflower and carrots (or other combination)
  • 1 ⁄2 cup raisins
  • 1 ⁄3 cup mango chutney
  • 2 cups hot cooked couscous or rice
  • 1 ⁄4 cup chopped peanuts

Instructions

  • In 12-inch skillet, heat oil over medium-high heat.
  • Add bell pepper; cook 4 to 5 minutes, stirring frequently, until tender.
  • Stir in broth, curry powder, salt and vegetables.
  • Heat to boiling.
  • Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in raisins and chutney.
  • Serve over couscous.
  • Sprinkle with peanuts.

Notes & Wine Advice

Mango chutney is a delicious sweet-spicy blend of mango, raisins, vinegar and spices.

Nutrition values

Calories: 330 kcal
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Course; Curry / Vegetables
Diets; Vegetarian

Curried Ravioli with Spinach

Curried Ravioli with Spinach

4 servings
Preparation 20 minutes
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Ingredients

  • 1 package 9 oz refrigerated cheese-filled ravioli
  • 1 box 9 oz frozen chopped spinach
  • 2 oz cream cheese softened
  • 2 ⁄3 cup canned coconut milk not cream of coconut
  • 1 ⁄3 cup vegetable broth
  • 3 ⁄4 teaspoon curry powder
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 cup chopped peanuts
  • 1 ⁄4 cup sliced green onions 4 medium

Instructions

  • ook and drain ravioli as directed on package.
  • Cook and drain spinach as directed on box.
  • In 1-quart saucepan, mix cream cheese, coconut milk, broth, curry powder and salt.
  • Cook over medium heat, stirring occasionally, until hot.
  • Spoon spinach onto serving plate.
  • Top with ravioli and sauce.
  • Sprinkle with peanuts and onions.

Notes & Wine Advice

Coconut milk, which is richly flavored and slightly sweet, is made from simmering fresh coconut meat and water. It is used extensively in Thai and Indonesian cooking. Don’t buy cream of coconut by mistake; that is for making tropical-flavored drinks and desserts.

Nutrition values

Calories: 420 kcal
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Course; Pasta
Diets; Low Fat / Vegetarian

Alfredo Pasta Pie with Toasted French Bread Crust

Alfredo Pasta Pie with Toasted French Bread Crust

6 servings
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Equipment

  • oven

Ingredients

  • 4 oz uncooked angel hair capellini pasta
  • 18 slices French bread about 1⁄4 inch thick
  • 2 tablespoons butter or margarine softened
  • 3 ⁄4 cup shredded Swiss cheese 3 oz
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 1 container 10 oz refrigerated Alfredo sauce
  • 3 medium plum Roma tomatoes, chopped ( 1 cup)
  • 4 medium green onions sliced (1⁄4 cup)
  • 1 tablespoon grated Romano or Parmesan cheese

Instructions

  • Heat oven to 400°F.
  • Cook and drain pasta as directed on package.
  • Meanwhile, brush bread with butter.
  • Line bottom and side of 10-inch pie plate with bread, buttered sides up and slightly overlapping slices.
  • Bake about 10 minutes or until light brown.
  • Reduce oven temperature to 350°F.
  • In medium bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.
  • Gently stir in pasta.
  • Spoon into baked crust.
  • In small bowl, mix tomatoes, onions and remaining 1 tablespoon basil.
  • Sprinkle over pasta mixture; lightly press onto surface.
  • Sprinkle with Romano cheese.
  • Bake at 350°F 15 to 20 minutes or until hot.
  • Let stand 5 minutes before cutting.

Notes & Wine Advice

This is vegetarian comfort food and a delicious way to use up leftover French bread! The bread becomes a toasted crust for this creamy pasta pie. Just add veggies or a salad for a family-pleasing dinner.

Nutrition values

Calories: 480 kcal
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Course; Pasta / Quiche
Diets; Vegetarian

Butternut Squash Ravioli

Butternut Squash Ravioli

6 servings (6 ravioli and 1 tablespoon sauce each)
Preparation 1 hour 30 minutes
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Equipment

  • Dutch oven
  • oven

Ingredients

Instructions

  • Heat oven to 400°F.
  • Place squash halves, cut side up, on ungreased cookie sheet.
  • Brush with oil.
  • Roast 30 minutes or until squash is very tender.
  • Cool slightly.
  • When squash is cool enough to handle, use spoon to remove pulp; place in small bowl.
  • Stir in ricotta cheese, 1⁄4 cup Parmesan cheese, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper and the nutmeg.
  • Spoon 1 tablespoon squash mixture onto center of each wonton skin.
  • In another small bowl, beat together egg and water.
  • Brush edges of wonton skins with egg-water mixture.
  • Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins.
  • (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.
  • )
  • In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted.
  • Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps.
  • Add garlic; cook 1 minute or until butter is amber in color and garlic is tender.
  • Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
  • Set aside; keep warm.
  • In Dutch oven or sauce pot, heat 4 quarts water to boiling.
  • Slip filled wonton skins into boiling water in batches so as not to crowd them.
  • Boil 3 minutes or until tender.
  • (Do not overcook.
  • ) Use slotted spoon to lift ravioli from boiling water; place on serving plates.
  • Drizzle butter mixture evenly over ravioli.
  • Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

Notes & Wine Advice

Filled ravioli made from wonton skins can be frozen. Cook the number you would like to serve, then freeze the rest. Arrange filled ravioli in a single layer on a tray and freeze 1 to 2 hours or until they are firm. Transfer to a freezer storage bag, label and freeze. No need to thaw when cooking, just increase the cooking time about 1 minute.

Nutrition values

Calories: 430 kcal
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Course; Nuts / Pasta
Diets; Vegetarian

Tofu-Teriyaki-Mushroom Noodles

Tofu-Teriyaki-Mushroom Noodles

4 servings
Preparation 30 minutes
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Equipment

  • skillet 12-inch
  • Small bowl

Ingredients

  • 6 dried Chinese black or shiitake mushrooms 1⁄2 oz
  • 8 oz uncooked soba buckwheat noodles or whole wheat spaghetti
  • 1 package 14 oz firm tofu packed in water, drained
  • 1 tablespoon vegetable oil
  • 1 large onion sliced
  • 1 package 8 oz sliced fresh mushrooms (3 cups)
  • 8 oz fresh shiitake crimini or baby portabella mushrooms, sliced
  • 1 ⁄3 cup teriyaki sauce
  • 1 ⁄4 cup chopped fresh cilantro
  • 1 tablespoon sesame seed toasted, if desired

Instructions

  • In small bowl, pour 1 cup hot water over dried mushrooms; let stand about 20 minutes or until soft.
  • Meanwhile, cook and drain noodles as directed on package.
  • Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
  • Cut into 1⁄4-inch cubes; set aside.
  • Drain water from dried mushrooms; rinse with warm water and drain again.
  • Squeeze out excess moisture from mushrooms.
  • Remove and discard stems; cut caps into 1⁄2-inch strips.
  • In 12-inch skillet or wok, heat oil over medium-high heat.
  • Add onion; cook and stir 3 minutes.
  • Add all mushrooms and tofu; cook and stir 3 minutes.
  • Stir in teriyaki sauce.
  • Reduce heat; partially cover and simmer about 2 minutes or until vegetables are tender.
  • Stir in noodles, cilantro and sesame seed.

Notes & Wine Advice

Soba noodles are made with buckwheat and wheat flour. These quick-cooking noodles have a similar taste to wheat noodles. Look for them near the Asian ingredients in the grocery store.

Nutrition values

Calories: 420 kcal
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Course; Meat substitutes / Noodles
Diets; Vegetarian