Tag: meatless monday

Grilled Cheese-Stuffed Chile Tacos — Meatless Monday

by in Recipes, October 20th, 2014

Grilled Cheese-Stuffed Chile TacosWho says you can’t have your very own fall fiesta on a Monday? If you’re in a jovial mood and want to spice up your meal for a flavorful start to your week, try Grilled Cheese-Stuffed Chile Tacos (pictured above). You will not be disappointed. You’ll also be surprised at how quickly you can make such a piquant meal, with the cook time being 15 minutes and the prep time just 10 minutes. Besides, you can’t really go wrong with zesty ingredients like Cubanelle peppers, plum tomatoes, Monterey Jack cheese and cilantro.

There are a few steps to cooking this meal. Once the peppers, onions and tomatoes are cut and cleaned, drizzle oil and some salt over them. Grill the vegetables for about 6 minutes. Then, put the grilled tomatoes and onions, garlic, chipotles, cilantro, lime juice and salt into a food processor and mix together. Once that’s completed, cut and scoop the avocados into a bowl and add lime juice and salt. Then, lightly mash the avocados.

Next, stuff the peppers with the Monterey Jack cheese. Place the peppers on an aluminum foil sheet in the grill and melt the cheese for about 4 minutes. Then, heat up the tortillas on the grill for about a minute. To complete the meal, spread the avocado on the tortillas, place the stuffed peppers on top and then add some salsa, sour cream and cilantro.

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Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette — Meatless Monday

by in Recipes, October 13th, 2014

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate VinaigretteNow that it’s autumn, playful outdoor activities abound, such as apple picking. Though it’s fun, it can be difficult to figure out what to do with the surplus of apples you collect. But there’s a Meatless Monday solution to your predicament: put them to use in a fun, fresh dinner. After all, apples are for much more than just dessert! Bobby Flay’s Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette from Food Network Magazine is a crisp and sweet treat for your Monday. In addition to the apples, ingredients like spinach, endive, walnuts and blue cheese give the salad a savory balance, so there’s a flavor for everyone.

This dish requires you to whip up the dressing as well as the salad. For the dressing, you’ll take the pomegranate molasses, vinegar, mustard, honey, and salt and pepper, and whisk them together. Then, slowly whisk in the olive oil until emulsified.

Then, for the salad, mix the apples, spinach, endive, walnuts and blue cheese together. Toss in the vinaigrette and add salt and pepper to season.

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Creamy Baked Fettuccine with Asiago and Thyme — Meatless Monday

by in Recipes, October 6th, 2014

Creamy Baked Fettucine with Asiago and ThymeMonday tends to be the busiest day of the week, so if you’re aiming to make a satisfying dish in a short amount of time, Giada De Laurentiis’ Creamy Baked Fettuccine with Asiago and Thyme might be just what you’re looking for. It takes only 35 minutes to both prepare and cook, but the short time doesn’t detract from its heartiness or taste. The Asiago and thyme components give the dish a kick of unexpected and pungent flavor that’s accentuated by the crispy texture once baked.

To prepare your meal like Giada does, bring salted water to a boil over high heat. Put in the pasta and cook until it’s tender, stirring occasionally. When you drain the pasta, save a cup of the pasta cooking liquid. Next, put the Asiago, creme fraiche, Parmesan, thyme, salt, pepper, pasta and the pasta cooking liquid in a large bowl. Lightly mix until the pasta is coated and ingredients are combined. Put the pasta in a buttered baking dish and distribute the remaining Asiago over the top. Bake until golden.

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Three-Cheese and Artichoke Calzones — Meatless Monday

by in Recipes, September 29th, 2014

Three Cheese and Artichoke CalzonesThe benefit of Italian-inspired dishes is that oftentimes meat never even factors into them. Giada De Laurentiis’ Three-Cheese and Artichoke Calzones is one of those particular meals — satisfying and appetizing all on its own. Another draw to this cheesy dish? Food Network lists it as one of its Top Tailgating Recipes, a fancy and flavorful pick to accompany you in your Monday Night Football fun.

There’s a cheese for everyone’s varying palate in this recipe, and the artichoke hearts only enhance the pungent flavor. To make Giada’s dish, first, take the three cheeses (ricotta, Pecorino Romano and fontina), the artichoke hearts, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest and combine in a food processor. For the outer shell, cut up the dough and roll it out into separate circles, and brush the dough circles with egg white. Then, put the cheese-and-artichoke mixture on one side of each circle so you can fold the dough over. Pinch the dough closed with your fingers and put the calzones on a baking sheet. Drizzle them with extra virgin olive oil and add a bit of salt and pepper. Bake till the calzones are golden brown and the filling is bubbling. Once done, serve with warmed tomato-basil sauce.

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Macaroni and Cheddar Cheese — Meatless Monday

by in Recipes, September 22nd, 2014

Macaroni and Cheddar CheeseWhat better way to celebrate Meatless Monday than with a classic, cozy favorite? This Rachael Ray dish is here just in time for autumn, a warm and creamy meal to soothe the outside chill. Despite its savory, mouthwatering nature, this Macaroni and Cheddar Cheese (pictured above) recipe is actually quite easy. It’s an ideal meal to prepare when you’re in a time crunch, taking only 30 minutes to both prepare and cook.

The draw of this meal, other than its rapidity, is that it uses few, readily available ingredients. One of them, of course, is cheese. Rachael’s cheese of choice is pungent white cheddar. Other ingredients include butter, flour, olive oil, nutmeg, cayenne pepper and elbow macaroni. In fact, this meal may not even require a trip to the store! For this dish, the sauce comes first as you let the butter and oil melt together, subsequently adding in flour and then whisking in milk. Once the mixture thickens, cheddar is added a handful at a time. To spice up the sauce, you can season it with the cayenne, nutmeg and a bit of salt. Once the sauce is complete, you can mix in the cooked pasta, coating it with the cheese sauce. From there it’s simple: Put it in a baking dish, add more cheese, and bake until the cheese topping has browned.

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Gnocchi with Squash and Kale — Meatless Monday

by in Recipes, September 15th, 2014

Gnocchi with Squash and KaleAlthough summer’s juicy tomatoes and sweet peaches are nearly a thing of a past, fall brings with it an abundance of produce too: Welcome to the season of crisp apples, golden sweet potatoes and a myriad of squash, like kohlrabi, acorn and butternut. A bell-shaped squash with a thick skin, butternut squash shines in dishes from creamy soups and simple salads to rich purees and hearty casseroles, like Food Network Magazine’s Gnocchi with Squash and Kale (pictured above).

The beauty of this one-pan supper is that it starts with store-bought potato gnocchi, which means that the dish can be on the table in as few as 35 minutes. After sauteing the squash in a buttery mixture with garlic and sage, add the kale and gnocchi, then top with a blanket of nutty Parmesan cheese and finish in the broiler for a cheesy, comforting family-friendly dinner ideal for busy weeknights. Since this pan moves from the stove to the broiler, be sure to start with an oven-safe pan.

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Vegetable Paella — Meatless Monday

by in Recipes, September 8th, 2014

Vegetable PaellaWhile some meat-focused recipes may suffer if you remove their beefy components, paella — often made with chorizo, chicken and shellfish — isn’t one of them. This classically Spanish meal is rice based, and so long as you keep the bold flavors of spices like paprika and saffron, it will maintain its tried-and-true flavor when you swap out the meat for nearly any and all of the vegetables in your refrigerator.

Food Network Magazine’s Vegetable Paella (pictured above) is a big-batch dinner that’s surprisingly simple to prepare. This stir-fry-casserole hybrid starts with fresh veggies like fennel, baby artichokes and eggplant seared on the stove, then it’s moved to the oven for the final minutes of cooking. Because this hearty meal is made with short-grain paella rice, similar to risotto rice, it needs that time in the oven so the rice can absorb the rich taste of the tomatoes and white wine and become tender. A final addition of salty capers and sweet piquillo peppers promises next-level flavor and texture, while parsley will offer a welcome burst of freshness before serving.

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Grilled Shiitake and Tofu Banh Mi — Meatless Monday

by in Recipes, September 1st, 2014

Grilled Shiitake and Tofu Bahn MiChicken, burgers, brats and barbecue may be all the rage on Labor Day, but you don’t have to forgo your plans for Meatless Monday on account of the holiday. Celebrate the day with a hearty, satisfying cookout starring tofu instead of traditional meats. If you’ve never before cooked with tofu, know that while its flavor is plain on its own, tofu can easily adopt the bold tastes of marinades, rubs and sauces. Plus, extra-firm tofu is hearty enough to stand up to high heats, so it’s a go-to pick for grilling on this unofficial last day of summer. Try featuring it with barbecue sauce, in tacos or in a next-level take on the classic banh mi sandwich.

Ready to eat in only 35 minutes, Food Network Kitchen’s Grilled Shiitake and Tofu Banh Mi (pictured above) is both easy to make and packed with tastes and texture, boasting layer upon layer of earthy mushrooms, fresh produce and a creamy mayonnaise dressing. The secret to flavor in this sandwich lies in the marinade for the mushrooms and tofu, as this sweet and tangy combination features fresh garlic and hoisin sauce. Once the mushrooms are charred and nearly tender, and the tofu slightly smoky, serve them on a toasted roll and finish with a refreshing salad of cool cucumbers and carrots. Be sure to add a mixture of mayonnaise and Sriracha to the roll for a punch of flavor and subtle heat.

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Easy Pasta with No-Cook Sauce — Meatless Monday

by in Recipes, August 25th, 2014

Mediterranean Summer Pasta with Salsa CrudaAside from boiling a pot of water for noodles, pasta doesn’t necessarily require the heat of the stove or oven, as sauces can come together with little more than some stirring or blending. And during the dog days of summer like these, that’s indeed welcome news, on account of the scorching temperatures outside. While pesto may be the most-common no-cook sauce, tomato sauces, too, can be served raw, especially at this time of year when tomatoes are at their ripest — and sweetest.

Melissa d’Arabian lets seasonal tomatoes shine in her recipe for light and fresh Mediterranean Summer Pasta with Salsa Cruda (pictured above). The star of this fuss-free supper is a simple yet bold combination of seeded tomatoes, briny olives, salty capers and fragrant mint; after incorporating these go-to ingredients with bright orange zest and olive oil, let their flavors marry for a bit, then top them with just-cooked noodles. The heat of the pasta will gently cook the salsa-like tomato mixture to create a warm, satisfying plate, finished with grated Parmesan for added flavor.

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Quinoa and Vegetable Stuffed Peppers — Meatless Monday

by in Recipes, August 18th, 2014

Quinoa and Vegetable Stuffed PeppersTrying to pick a protein source that isn’t tofu for vegetarian meals can be frustrating, which is where quinoa comes in. It has a slightly nutty taste and can easily be topped with a number of seasonings, which adds to its versatility. Packed with flavor, quinoa is the ideal pick when it comes to a weeknight dinner.

In this Quinoa and Vegetable Stuffed Peppers recipe from Rachael Ray, the quinoa is cooked with garlic, chiles, mint leaves and basil to give it a burst of flavor and is topped with feta cheese for a tangy twist. Vegetables like eggplant and zucchini give it an additional nutritional boost, and it is then stuffed in olive oil-roasted peppers for a colorful, tender dish.

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