Tag Archives: vegetarian

Spinach Artichoke Bread

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , ,
Spinach Artichoke Bread

Spinach Artichoke Bread

In my experience one of the most popular appetizers around is hot spinach dip, or a combination of spinach and artichoke dip.  Hot, cheesy, gooey spinach dip.  Oh yes,  addictively delicious with crackers or chips.

Since we would be sitting at a table with a plate onto which we could place our appetizers, I thought that in place of crackers or chips I would use bread to do two things;  add more substance, and provide a larger surface to carry all that lucious dip.  So this recipe seemed like the perfect solution.

This is great for parties, or could be used as a snack or light lunch, which is what we did with the leftovers.  Wrapped in foil and reheated in a warm oven, they were as good as new.

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 SPINACH ARTICHOKE BREAD

Yield:   12  servings

Ingredients:

  • 8 oz. cream cheese, softened ( low-fat is OK)

    Only low-fat ingredients allowed! :D

    Only low-fat ingredients allowed! 😀

  • 3/4 cup (6oz.) plain, nonfat Greek yogurt
  • 1 pkg. frozen chopped spinach,  defrosted and well drained
  • 12 oz. can artichoke quarters, in water, drained
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese
  • 4 French rolls, or 2 French baguettes

Directions:

1.  Preheat oven to 375*F

2.  With an electric mixer, beat cream cheese until smooth.  Add yogurt, continue mixing until smooth.

3.  Chop artichokes, and squeeze out spinach to remove excess liquid.  Add to cheese-yogurt mixture.  Add onion powder, garlic powder, salt, 1/4 cup mozzarella and Parmesan.  Fold well to incorporate into a uniform mixture.

4.  Cut the French bread in half.  Slightly hollow each half by removing some of the bread from the middle.  Fill with the spinach-artichoke mixture and level the filling.  Sprinkle with the remaining mozzarella.

Breads filled and ready for the oven.

Breads filled and ready for the oven.

5.  Place the loaves on a baking sheet.  Bake for 15 – 20 minutes, until filling is bubbly and the cheese on top is browned slightly.  Allow to cool for several minutes before slicing and serving.

The bread gets toasty, and the filling gets melty and warm.

The bread gets toasty, and the filling gets melty and warm.

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SOURCE:   Happier Holidays Recipe Book

Mac and Cheese with Butternut Squash

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Mac and Cheese with Butternut Squash

Mac and Cheese with Butternut Squash

This entrée is excellent–so flavorful and rich tasting although it uses low-fat ingredients.  You will not notice the lack of fats here, although the final product will be slightly less creamy than traditional mac and cheese.

Instead of making a cheese sauce in the usual way, this recipe uses ricotta cheese and pureed squash to give this familiar dish is creaminess.  I also added a little low-fat sour cream to the squash-cheese mixture to further ensure its creaminess.  For the bread crumb topping, I used seasoned crumbs and coarsely grated Parmesan cheese.  A nice mixture that retained its crunch for a contrast to the macaroni.   The addition of nutmeg to the sauce is important as it brings out the sweetness of the squash, and enhances any cream sauce.

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Although this dish is a departure from the standard mac and cheese we enjoyed it.  I served it with ham and a salad for a complete meal.  Any leftovers warmed up nicely in the microwave, with just a drizzle of milk to bring back its creaminess.

MACARONI AND CHEESE WITH BUTTERNUT SQUASH

Yield:  Serves 6

Ingredients:

  • 1 small butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)IMG_5688
  • 1 cup low-sodium chicken broth
  • 1  1/2 cups non-fat milk
  • pinch of freshly grated nutmeg
  • pinch of cayenne pepper
  • 3/4 tsp. coarse salt
  • ground black pepper
  • 1 pound elbow macaroni
  • 4  oz. extra sharp cheddar cheese, finely grated (about 1 cup)
  • 4 Tbsp. Parmesan cheese, finely grated
  • 2 Tbsp. fine breadcrumbs
  • 1 tsp. olive oil
  • Olive-oil cooking spray
  • 1/2 cup part-skim ricotta cheese

Directions:

1.  Preheat oven to 375*F.  Combine squash, chicken broth, and milk in a medium saucepan;  bring to a boil over medium-high heat.  Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.  Remove from heat.  Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper.  Stir to combine.

2.  Meanwhile, bring a large pot of water to a boil.  Add macaroni; cook until al dente according to package instructions, about 8 minutes.  Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 Tbsp. Parmesan.

Adding cheese to the squash and macaroni mixture.

Adding cheese to the squash and macaroni mixture.

3.  Lightly coat a 9-inch square baking dish (4-inches deep) with cooking spray.  Transfer macaroni mixture to dish.  In a small bowl, combine breadcrumbs, remaining 2 Tbsp. Parmesan, and oil;  sprinkle evenly over noodle mixture.

Crumb topping ready to be sprinkled over the top.

Crumb topping ready to be sprinkled over the top.

4.  Cover with foil and bake 20 minutes.  Remove foil, and continue baking until lightly browned and crisp on top, 30 – 40 minutes more.  Serve immediately.

Browned and bubbly. Ready for the table.

Browned and bubbly. Ready for the table.

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SOURCE:  Martha Stewart Living

Stuffed is a Good Thing

Posted by deliciousonadollar in Vegetables and tagged with , , , , , , ,

What does it mean to be “stuffed”?  Is it good or bad?  Actually, it’s both.

Stuff is a word that has ancient origins, originally pertaining to cloth, but its meaning has changed over time with some interesting applications.  Take the following phrases for instance:

stuff it—expresses rejection

and stuff—additional things, i.e. she had lots of furniture and other stuff

be stuffed up—nasal congestion as with a cold

fill out the skin of a dead animal–stuffed parrot

to over eat–to stuff yourself  (as in Thanksgiving)

to fill a receptacle or cavity–a stuffed toy or the turkey

Since the year 2000 the word stuff  has had an increase in usage usually connected to other words like cool stuff, new stuff, great stuff,  etc.

Well, today’s recipe is about filling a cavity with some really cool stuff.  I’m sure you will like it so well that you will stuff yourself after which time if someone were to offer you another serving you would tell them to go “stuff it”.

Stuffed Acorn Squash

Stuffed Acorn Squash

STUFFED ACORN SQUASH

Yield:   Serves 4

Ingredients:

I used a package of convience rice, precooked.

I used a package of convience rice, precooked.

  • 2 Acorn squash, halved lengthwise, seeds removed
  • 2 Tbsp. butter
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1/2 tsp. dried rubbed sage
  • coarse salt and pepper
  • 1 box (6-oz.) wild rice blend (seasoning packet discarded)
  • 1/2 cup cried cherries or cranberries
  • 1/2 cup chopped pecans, chopped ( I used sliced almonds)

Directions:

1.  Preheat the oven to 450*F.  On a rimmed baking sheet, arrange squash halves cut side down.  Cover tightly with foil.  Roast till tender when pierced, about 40 minutes.

2.  Meanwhile, in a large saucepan, heat butter over medium heat.  Add shallot, garlic, and sage.  Season with salt and pepper.  Cook, stirring occasionally, till tender, 3 – 5 minutes.  Add rice and 1 3/4 cup water;  Bring to boil, cover, and reduce heat to low.  Cook until tender without stirring, about 25 minutes.**

3.  Remove rice from heat and stir in cherries and pecans.  Season with salt and pepper.  Season the inside of each squash half with salt and pepper.

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Mound stuffing into cavities of squash, dividing evenly and serve while hot.

Squash half, filled with rice stuffing.

Squash half, filled with rice stuffing.

**Instead of using wild rice, I used a package of precooked rice, intended for the microwave, but cut it  open and heated it in the skillet with the shallot and garlic, plus a little chicken broth to moisten it.  I’ve recently discovered these packages of rice by Uncle Ben’s.   They are the perfect amount for two people, and saves lengthy cooking time for long-grain rice.

SOURCE:  Martha Stewart.com

Pumpkin Pie Cupcakes

Posted by deliciousonadollar in Desserts and tagged with , , , , , , ,
Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes

Here we are well into the month of November with Thanksgiving looming just ahead.  If you’re anything like me, you’re probably thinking of your menu for the big day, and maybe trying out a new recipe or two.  That’s what I do.  We seem to want the traditional foods, but I try to give a new twist to one or two of those dishes.

In this case it’s a somewhat different way of enjoying pumpkin pie.  These are individual little “cupcakes” that taste just like pumpkin pie, but without the bother of a crust.  These are pretty easy to make.  They go together in only two steps and are baked in muffin tins.  The only thing you need to be concerned about is to make sure you spray the muffin cups well with non-stick spray or line them with foil liners.  Paper liners make if difficult to remove the “cupcakes” from the muffin tins and are hard to peel away from the pumpkin filling.IMG_5636

I’ve also read a review of this recipe with suggestions for making it very low cal. so I am including those suggestions here for any of you who must maintain a low sugar/calorie intake.

PUMPKIN PIE CUPCAKES

Yield:   Makes 12

Ingredients:

All the same ingredients as for pumpkin pie filling.

All the same ingredients as for pumpkin pie filling.

wet:

  • 1   15oz.can pumpkin puree
  • 1/2 cup sugar (or 1/2 cup all natural Stevia in the raw)
  • 1/4 cup brown sugar, packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup evaporated milk, fat free is Ok. (or use 3/4 cup 1% milk with 2 Tbsp. cornstarch whisked in.)

dry:

  • 2/3 cup flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda

Directions:

1.  Preheat the oven to 350*F.   Line a 12 cup muffin tin with foil liners, or spray well with non-stick cooking spray.

2. In a bowl with a pouring spout (batter bowl) whisk together all the wet ingredients.   In another bowl, whisk together the dry ingredients.

3.  Add the dry ingredients to the wet ingredients, and blend well.  Pour the batter into the muffin cups, filling them almost to the tops.  (mine hold 1/3 cup batter each, and this amount filled them to the top).

4.  Bake for 20 minutes.  They will puff up as they bake, but will fall slightly as they cool.  Cool for 20 minutes, them refrigerate to chill until ready to serve.

See how they puff up in the oven--they will fall a little when you take them out.

See how they puff up in the oven–they will fall a little when you take them out.

5.  Carefully run a knife around the edge of each cupcake to remove from the tin.  Top each serving with whipped cream or whipped topping and a sprinkle of more pie spice.   Delicious!!

Top with whipped cream and a sprinkle of pie spice.

Top with whipped cream and a sprinkle of pie spice.

One is not enough :D

One is not enough 😀

SOURCE:   Allrecipes.com

Broccoli-Cheddar Oven Risotto

Posted by deliciousonadollar in Main Dish, Side Dish and tagged with , , , , , , , ,
Broccoli-Cheddar Oven Risotto

Broccoli-Cheddar Oven Risotto

Risotto is one of those old-time comfort foods that I grew up on.  It was prepared by my Northern Italian grandfather who was so fussy about how it was made that he didn’t trust anyone to get it right except himself.  My mother’s sister, my aunt, watched him carefully as he made the risotto in a big copper kettle, and after my grandfather passed on, she was the keeper of the “secret” of how to make a good risotto. And she was the one who continued the tradition of making it for us.

By watching my aunt make this simple rice dish I too learned how to make a “good” risotto.  Without a lot of details here, let me just say it required lots of stirring, and adding the hot chicken broth in small amounts until it was absorbed, then adding a little more, and so on…. Risotto also needed to be flavored with saffron which gave the rice a light yellow color, and enticing aroma and flavor.

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Although we all loved risotto, it was not made frequently, because it was labor intensive beginning with stewing a whole chicken to get the rich broth needed to cook the rice.  All the meat was saved and stirred into the rice at the end of its cooking time, making this dish very filling and hearty.   My Dad particularly loved my aunt’s rice,  rather unusual for a Swede, but you can’t account for a person’s taste, and like him, I love it too.

With this back story in mind, you can imagine my delight when I came across this recipe for risotto, baked in the oven, and no lengthy stirring required.  Well, I was all over that recipe like flies on a dead pig!!

I made it for the first time this week.   Mr. D. thought it was marvelous and I thought it was great, too.  The addition of broccoli that is roasted in the oven while the rice bakes, then added in at the end with cheddar cheese, produces a tasty, cheesy and filling main dish. I treated it as a side dish, and served it with sliced ham.   Not quite the same as the risotto I remember, but certainly a rendition that I plan to make again.

Baked risotto with ham.

Baked risotto with ham.

Times and cooking methods change.  More and more of the old ethnic dishes are being modernized and fused with new ingredients, so that what was once old is new again.  I, for one, like this trend.

BROCCOLI-CHEDDAR OVEN RISOTTO

Yield:    Serves 4

Ingredients:

Use Arborio rice which produces a very creamy risotto.

Use Arborio rice which produces a very creamy risotto.

  • 4 cups low-sodium chicken broth (use vegetable broth for a vegetarian version)
  • 1 bunch broccoli, cut into small florets
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. unsalted butter, divided
  • 1/2 small onion, chopped
  • 1 3/4 cups arborio rice
  • 1/4 cup white wine
  • Kosher salt and black pepper
  • 1 cup grated sharp cheddar cheese (about 4 oz.)

Directions:

1.  Position oven racks in the upper and lower thirds of the oven and preheat to 425*F.    Bring chicken broth to a low simmer in a saucepan.

Warm the chicken broth.

Warm the chicken broth.

Toss the broccoli with the olive oil on a rimmed baking sheet.

Prepare the broccoli for roasting.

Prepare the broccoli for roasting.

2.  Melt 2 Tbsp. butter in a large Dutch oven or ovenproof pot over medium-high heat.  Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.

Sauté onions in butter.

Sauté onions in butter.

Add the rice and stir to coat.

Add the rice to butter and onions and stir to coat.

Add the rice to butter and onions and stir to coat.

Pour in the wine and cook until evaporated, about 1 minute.  Add the hot both, 3/4 tsp. salt, and pepper to taste;  bring to a boil.

Add the wine and chicken broth all at once.

Add the chicken broth all at once.

3.  Cover the pot and set on the bottom oven rack.  Place the broccoli on the upper rack.  Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.

4.  Remove the rice and broccoli from the oven.  Add 3/4 cup hot water, the remaining 1 Tbsp. butter, and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary).  Stir in the broccoli.

Add cheese to baked rice.

Add cheese to baked rice.

Stir in roast broccoli.

Stir in roast broccoli.

Incredibly good served with ham.

Incredibly good served with ham.

SOURCE:    Cooking Light

Broccoli Salad

Posted by deliciousonadollar in Salads and tagged with , , , , , , , ,
Broccoli Salad

Broccoli Salad

This is one of my favorite salads to bring to a pot-luck meal.  I always come home with an empty bowl, and get lots of requests for the recipe.  I have been making this salad for a long time and don’t remember where I learned to make it. These days I pretty much make it from memory.  It’s that easy.

Basically it consists of raw broccoli and sliced celery combined with green grapes, and golden raisins.  I also like to add some salted sunflower seeds for additional texture.  The dressing is made up of mayonnaise and yogurt, or sour cream, with some sugar added and white vinegar.  As you can imagine there’s lots of “crunch” to it provided by the broccoli and celery, and that is off-set by the sweetness and juiciness of grapes and raisins.

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Everyone seems to love it, even children.  Probably because of the sweetness.  So for anyone needing a way to introduce more vegetables into their diet, this salad, I believe, is a good place to start.

In my experience I find that the flavors blend better if you make the salad and refrigerate it at least an hour before you want to serve it.  It keeps well for a few days in the refrigerator if you should happen to have any left over. The amount of the individual ingredients is flexible, so  you can put in as much  of any ingredient as suits your taste.

BROCCOLI SALAD

Yield:   Servings:  8

All the ingredients you need.

All the ingredients you need.

Ingredients:

  • 4 cups small broccoli florets
  • 1  1/2 cups seedless green grapes, halved
  • 1 cup sliced celery
  • 1 cup raisins
  • 1/4 cup salted sunflower seeds
  • 1/4 cup light mayonnaise
  • 1/4 cup plain low-fat yogurt (or sour cream)
  • 3 Tablespoons sugar
  • 1 Tablespoon white vinegar

Directions:

1.  Combine the first 5 ingredients  in a large bowl.

2.  Combine mayonnaise, and remaining ingredients, stirring with a whisk.  Pour dressing over broccoli mixture, and toss well.  Chill for at least an hour before serving.

Mixing up the dressing.

Mixing up the dressing.

Toss salad and dressing and chill for at least an hour.

Toss salad and dressing and chill for at least an hour.

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P.S.  If I’m really feeling “devil-ish”,  I cook up 3 – 4 slices of bacon, and crumble it into the salad as well.    Oh, Yeah!!

Beet and Orange Salad with Goat Cheese

Posted by deliciousonadollar in Salads and tagged with , , , , , ,

Beets are one vegetable that I’ve had a complete turn-around on.  That is to say,  I didn’t used to like them and now I love them.  Roasting is what brought about my change of heart.  Once beets have been roasted they taste like a completely different vegetable.  I’ve described my method for roasting them in an earlier blog post that you can find here.  I frequently use them in salads as they combine well with other vegetables and some fruits.

Beet and Orange salad with Goat Cheese

Beet and Orange salad with Goat Cheese

Oranges are one of the fruits that play well with beets.  Their citrusy sweetness goes well with the sweetness that roasting brings out in beets.  Then I add some greens for color and texture contrast and nuts for crunch, in this case, pistachios.   Over the top is drizzled a Dijon vinaigrette dressing and some crumbled goat cheese.  Mr. D. loves this salad and asks for it on many occasions.  I kind of like it too!

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Please note, in the recipe below, directions are given for quickly cooking beets in the microwave if you are short on time for oven roasting them.  This works well in a pinch.

BEET AND ORANGE SALAD WITH GOAT CHEESE

Yield:   Makes 4 servings

Ingredients:

  • 1  1/2 pounds halved, peeled beets  (wear gloves for peeling or you will have stained fingers)
  • 1 navel orange, peeled and sectionedIMG_5271
  • 2 cups mixed salad greens
  • 1/3 cup salted pistachios
  • 2 Tablespoons goat cheese

Dressing:

  • 2 Tablespoons olive oil
  • 2 teaspoons white vinegar
  • 2 Tablespoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1/4  tsp. salt and 1/4 tsp. pepper

Directions:

1.  Wrap beets in parchment paper.  Microwave on HIGH until tender, about 7 minutes.  Let stand 5 minutes.  Cut into 1-inch pieces and place in a salad bowl.

2.  Section the orange and place the pieces in the salad bowl with the beets.**

3.  Add the salad greens to the salad bowl with the beets and orange sections.

4.  Whisk together all the dressing ingredients till well blended.   Add to salad bowl.  Toss  to coat.

5.  Top with the  pistachio nuts and crumbled goat cheese.

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** When I make this salad for two of us, I construct it on salad plates, as you see pictured.

SOURCE:   Cooking Light

A Recipe of Few—

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,

Today has been a very busy day and at this hour I’m tired so this will be a post of few words.  Luckily the recipe I have to share with you is one of few words also.  A recipe of few—-

few ingredients

few steps

few utensils

BUT

big flavor

Try it!

Old Bay Roasted Sweet Potatoes

Old Bay Roasted Sweet Potatoes

OLD BAY ROASTED SWEET POTATOES

Few ingredients: 1-2-3.

Few ingredients: 1-2-3.

Yield:   Serves 4

Ingredients:

  • 3 medium sweet potatoes  ( about 1 1/2 pounds total),  scrubbed and cut into 1-inch pieces
  • 1 Tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons Old Bay seasoning

Directions:

1.  Preheat oven to 450 *F.  On a rimmed baking sheet, toss sweet potatoes, olive oil, and Old Bay seasoning.

Utensils? a knife and a baking dish.

Utensils? a knife and a baking dish.

Bake until  potatoes are deep golden brown on all sides, about 30 minutes, flipping halfway through.

Out of the oven, crusty and brown.

Out of the oven, crusty and brown.

This side dish goes will with roasted chicken or pork, seared steak, or sautéed shrimp.

If you’ve never used Old Bay seasoning, you must try it.  It contains a mixture of several spices, usually used on shell fish, but it brings out the natural sweetness of sweet potatoes.

SOURCE:    Martha Stewart

Grapes, You Need Them!

Posted by deliciousonadollar in Appetizers, Bread, Rolls and tagged with , , , , , , , ,
Grapes, juicy and sweet.

Grapes, juicy and sweet.

Grapes are ancient.  So ancient that some vines have been growing on this planet long before people arrived.  In certain areas of Italy there is still evidence of late Bronze Age vineyard posts used to train grapevines.  Over the years we’ve been trying to find  ways to make them bigger and sweeter.  Some of the grapes I see at the market are so plump and ripe, I just want to reach out and grab one or two for a juicy bite.  Don’t you?

Red, purple or green, plump or petite, grapes are a healthy pop-in-your-mouth snack.  I love grapes when they are cold as a refreshing way to cool off.  And when we travel, I like to bring along a big bunch of grapes to snack on.  One 3/4 cup serving of grapes is a good source of vitamin K, providing 25% of your daily needs.  Recent studies suggest that Vitamin K reduces the risk of bone fractures, particularly in older women.  Other studies have shown the benefits of having a glass of red wine to reduce the risk of heart and artery problems.  Grapes, particularly red  and black ones, are also rich in antioxidants.  So we know about their benefits, and we eat grapes fresh as a fruit/snack, or drink their juice fermented as wine,  but how many of you cook with grapes?  I’m not taking about making grape jam or jelly, but really incorporating them into a main dish, side dish or salad.

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I’m guessing not many people would even think of cooking with grapes.  Small and juicy with a hint of acid and sweet, they make perfect partners with some foods.  In the weeks ahead, I would like to introduce you to some recipes that utilize grapes in ways you may not have  considered.

Grape and Rosemary Focaccia

Grape and Rosemary Focaccia

The first one is this recipe for Grape-Rosemary Focaccia.  Scattered over the top of the focaccia, the grapes subtly sweeten each bite.  The sweet/salty combination of grapes, Parmesan cheese and rosemary is surprising, and delicious.  It can be served with a soup, or salad, as a dinner accompaniment in place of dinner rolls, or as an appetizer.  To make it quickly, use prepared whole wheat pizza dough from your supermarket, fresh or frozen.  If frozen, defrost thoroughly in the refrigerator or at room temperature.  Open the bag to give the dough room to expand, i.e. “rise”, prior to stretching and shaping.   Once the focaccia is prepared, allow it to sit at room temperature for about half an hour for another small “rise” before baking.

GRAPE-ROSEMARY FOCACCIA

Yield:    Makes 12 servings

Whole wheat pizza dough, grapes, rosemary, and Parmesan cheese.

Whole wheat pizza dough, grapes, rosemary, and Parmesan cheese.

Ingredients:

  • 1 pound prepared pizza dough, preferably whole wheat
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 cup shredded Parmesan cheese
  • 2 tsp. fresh rosemary leaves or 1 tsp. dried
  • 2 cups seedless grapes.  ( If large ones, cut in half.)

1.  Position rack in upper third of oven;  preheat to 425 *F.  Coat a large baking sheet with cooking spray.

2.  Working on a lightly floured surface, pat and stretch dough with damp hands into a 10 by 12-inch oval.  If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again.  Transfer to the prepared baking sheet.

Stretch dough out on a baking sheet and sprinkle with cheese.

Stretch dough out on a baking sheet, drizzle with oil and sprinkle with cheese.

3.  Drizzle the oil over the dough;  sprinkle with Parmesan cheese and rosemary.  Arrange grapes on top and press lightly into the dough.   At this point I let mine sit at room temperature for about 30 minutes to give the dough a chance to rest and rise again a little bit.

Add chopped rosemary and grapes.

Add chopped rosemary and grapes.

4.  Bake until golden around the edges and some of the grapes have burst,  18 – 25 minutes.   (Note:  Mine was done at 15 minutes, so watch carefully,)   Let cool at least 5 minutes before serving.  (The grapes will be very hot inside.)

Golden brown with a heavenly aroma after baking.

Golden brown with a heavenly aroma after baking.

Serve warm with additional olive oil for dipping.

Serve warm with additional olive oil for dipping.

SOURCE:    Eating Well

Braised Cauliflower and Squash Penne Pasta

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,

One of the items I always keep in my pantry is at least one box of chicken broth.  I reach for it when I make a quick sauce or to moisten a leftover casserole.  But more important it’s the way to fast flavorful dinners.  Obviously its used in soups, but I also use it to whip up dishes like risotto, or a one-pot meal such as the one I have for you today.

Braised Cauliflower & Squash Penne Pasta

Braised Cauliflower & Squash Penne Pasta

If I had all the time in the world, making my own chicken broth  by simmering meat, bones, and vegetables for hours would be ideal,  but I don’t, so that’s why I love boxed chicken broth.  I have cans of broth on my shelf too, for when only small amounts are needed, and I know I’ll use all of it, but for convenience, you can’t beat the box.  Pop the top and you’re ready to go.   Even when opened it keeps a long time in the refrigerator.   If you haven’t gotten around to trying boxed chicken broth, try it once for the convenience, but be sure to choose one with reduced sodium content.

A satisfying meatless meal.

A satisfying meatless meal.

This recipe for penne pasta with cauliflower and butternut squash goes together quickly, is a wonderful combination of flavors, and best of all the pasta cooks right in the broth with the vegetables, getting all that extra flavorful.  The starch from the pasta combines with the broth as it simmers and creates a thickened silky sauce.  And because its all cooked in one pot, cleanup is a breeze.  The dish can be vegetarian/vegan by using vegetable broth instead of the chicken, but expect the sauce to be a little bit darker in color.

We loved this dish as a meatless meal, served with a green salad,  but it would also be a great side dish to baked chicken, pork or fish.

BRAISED CAULIFLOWER AND SQUASH PENNE PASTA

Yield:   Makes 4 servings

Just a few ingredients.

Just a few ingredients.

Ingredients:

  • 1 Tbsp. extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1/4 tsp. crushed red pepper
  • 4 cups chicken broth, or vegetable broth
  • 8 ounces whole-wheat penne pasta (about 3 cups)
  • 2 cups cauliflower florets, about 1-inch size
  • 2 cups peeled butternut squash, cut about 1-inch size pieces
  • freshly ground pepper to taste
  • 1/4 cup shredded Romano cheese

Directions:

1.  Heat oil in a large saucepan over medium-high heat.   Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute.

2.  Add broth, penne, cauliflower and squash.  ( a quick side note:  I roasted my squash with red onions and a little olive oil, to caramelize it and intensify the flavor, then added it to the cauliflower and pasta mixture at the end.)

Add cauliflower and pasta to the pan with chicken broth.

Add cauliflower and pasta to the pan with chicken broth.

Bring to a boil over high heat.  Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes.  Remove from heat, stir in pepper and let stand for 5 minutes.  Serve topped with cheese.

Serve topped with grated Romano cheese.

Serve topped with grated Romano cheese.

SOURCE:   Eating Well