INGREDIENTS 1 1/2 cups Polenta (dry) 4 1/2 cups Water 1/2 cup Parmesan Cheese, grated 4 cups Mushrooms, thinly sliced 3 cups Baby Spinach, stems removed 1 1/2 cups Fontina Cheese, grated [or Gruyere] 3 tbsp Olive Oil 3/4 tsp Sage (dried) 1 1/2 tsp Salt 1/2 tsp Pepper, ground 1 tbsp Butter DIRECTIONS 1.) Heat oven to 350 degrees. In medium saucepan, bring 4 1/2Continue reading “Baked Polenta with Mushrooms and Spinach”
Category Archives: Main Dish
Zucchini Lasagna – Running in a Skirt
Serves 8 Ingredients 2 large zucchini 0.25 teaspoon salt, plus an additional pinch, divided 0.25 teaspoon pepper, divided 1 tablespoon olive oil 16 oz Portobello mushrooms, sliced 30 ounces skim milk ricotta 2 eggs, beaten 0.25 cup grated Parmesan 2 teaspoons Italian seasoning 2 cups shredded part-skim mozzarella cheese 26 oz jar of pasta sauce Cooking spray Instructions Slice the zucchini with a mandolin into 3/16th thick slices. Put in a strainer and lightly sprinkle with salt. Allow toContinue reading “Zucchini Lasagna – Running in a Skirt”
Instant Pot Black Beans and Rice
Yield: 6 servings (1.5 cups each) Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes This healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in under an hour. Ingredients Base Recipe for Rice and Beans 1 and 1/2 cups brown rice, rinsed 1 and 1/2Continue reading “Instant Pot Black Beans and Rice”
Ratatouille Plus
Ingredients: 3Tablespoons olive oil 1 onion, chopped 2 large garlic cloves, sliced 1 small bay leaf 1 small eggplant, cut into 1/2 inch pieces (about 3 cups) 2 small zucchini, cut into pieces 2 small summer squash, cut into pieces 1 red bell pepper, cut into pieces 1/2 can of plum tomatoes (I use SanContinue reading “Ratatouille Plus”
Ratatouille Provencal
Olive oil, extra virgin Mediterranean origin 2 eggplants, stripe peeled lengthwise & sliced 1/2″ 2 large zucchini, sliced 1/2″ 2 large green peppers cut into strips 1 large or 2 med onions, diced 4 huge ripe tomatoes, peeled & chopped, or 2 lg cans Hunts diced 2-4 cloves garlic Fistful of chopped Italian parsley BayContinue reading “Ratatouille Provencal”
Easy Coconut Chickpea Curry
Makes 4 Servings Ingredients 1 tbsp coconut oil 1 large red onion thinly sliced 3 cloves garlic minced 1 inch fresh ginger peeled and minced or grated 1 tbsp garam masala 1/4 tsp ground turmeric 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground) 1/4 tsp cayenne pepper (or to taste) 1/4 tspContinue reading “Easy Coconut Chickpea Curry”
Sweet Potato and Apple Chili
Makes about 8 cups 1-1/ 2 cups cooked or canned Red Beans 1-1/ 2 cup cooked or canned White Beans 1-1/ 2 cup cooked or canned Pinto Beans 1 Tablespoon Olive Oil 1 large Onion, peeled and diced fine 2 cloves Garlic, peeled and minced 3 Tablespoons Tomato Paste 1 Tablespoon Chili Powder 1 TablespoonContinue reading “Sweet Potato and Apple Chili”
Lentil and Black Bean Chili
Ingredients 1½ cup(s), dry lentils, French-variety, picked over for debris 1 Tbsp olive oil 1 large, diced uncooked onion(s) 1 large, diced sweet red pepper(s) 2 Tbsp minced garlic 3 Tbsp chili powder 2 tsp dried oregano 1½ tsp ground cumin ½ tsp cayenne pepper 1 tsp kosher salt cannd diced tomatoes 29 oz, fire-roastedContinue reading “Lentil and Black Bean Chili”
Black Bean Lasagna
Serves 8 4 C canned black beans, rinsed and divided 5 TBSP olive oil, divided 1 small onion, chopped 4 garlic cloves, minced 3/4 C dry red wine 2 C tomato puree 2C canned crushed tomatoes 1 tsp sugar tsp dried oregano, crumbled 1/4 tsp salt 2C part-skim-milk ricotta 1 large egg, lightly beaten 1Continue reading “Black Bean Lasagna”
Corn Casserole
This makes enough for 12. 5 slightly beaten eggs 1 can whole kernel corn drained 2 cans cream style corn 1/2 c. Low fat milk 1/2 cup melted butter 1/4 cup sugar – I think you can omit this is you like 4 Tbsp Corn starch 1 and 1/2 teaspoon season salt 1 TbspContinue reading “Corn Casserole”
Mount Vernon Unitarian Church 