by Maria Russo in Recipes, January 12th, 2015
by Maria Russo in Recipes, January 5th, 2015
When you’ve nearly exhausted your usual recipes for dinner, it may be time to explore not only other supper options but also traditional breakfast ideas. After all, a hearty breakfast platter is just as satisfying at the end of the day as it is in the morning, and when you present an unexpected feast of eggs or pancakes, your family will likely be wowed by the surprise.
Food Network Magazine’s quick-fix Goat Cheese Quiche (pictured above) uses go-to ingredients, and perhaps best of all, the crust comes together with a store-bought timesaver: packaged puff pastry. After rolling out the dough and fitting it in a pie plate, start building the filling: first a layer of nutty Parmesan and tangy goat cheese, then chopped greens and plenty of creamy whisked eggs for fluffy results. After only 20 minutes in the oven, the eggs will have set and the crusts will have turned a warm shade of golden brown.
by Maria Russo in Recipes, December 29th, 2014
From salads and sandwiches to casseroles and pasta, the key to bulking up vegetarian dishes and turning them into satisfying meals is adding hearty, protein-rich ingredients other than meat. If you’re new to Meatless Monday or vegetarian cooking in general, consider stocking your refrigerator with eggs and tofu, and your pantry with good-for-you grains and your favorite varieties of beans. Along with fresh vegetables, these go-to picks can transform everyday dishes into rich, comforting plates to look forward to.
Pinto beans play a shining role in Food Network Kitchen’s Baked Nachos with Roasted Sweet Potatoes (pictured above), an eat-with-your-hands meal ideal for weeknights and game days alike. To guarantee layer upon layer of flavor, FN Kitchen tosses spiced baked tortilla chips with bright lime zest, then piles on the bold toppings, including a pinto bean mixture laced with adobo sauce and cumin-scented roasted sweet potatoes. For an added burst of freshness, top the platter with a simple tomato-serrano salsa and finish with cool, creamy avocado slices.
by Caitlyn Callegari in Recipes, December 22nd, 2014
If you’re already looking ahead to the lighter dishes you hope to enjoy in 2015, don’t fear that you’ll have to say goodbye to comfort food once and for all. With the help of a few smart ingredient swaps, you can surely cozy up to cheesy casseroles and better-for-you sweet treats alike with the help of Food Network’s meal makeovers.
Every bit as satisfying as its traditional counterpart, Food Network Kitchen’s Spinach and Artichoke Macaroni and Cheese (pictured above) is a surprisingly healthy family-friendly favorite you’ll keep coming back to this winter. Think of this pasta bake as next-level spinach-artichoke dip with good-for-you whole-wheat pasta mixed in; it’s made with tender artichoke hearts and fresh spinach, plus a bit of sour cream for tang and mozzarella cheese for gooey richness. The key to maintaining the flavor of this classic dish without added calories is balancing a pat of butter and nutty Parmesan cheese with other low-fat and part-skim dairy ingredients — like the sour cream and mozzarella — because, after all, a little goes a long way when it comes to bold ingredients like these.
by Caitlyn Callegari in Recipes, December 15th, 2014
Christmas is on the horizon, and if you feel like your holiday spread is missing just a little something, this Meatless Monday recipe may just be the dish that completes it. Food Network Magazine’s Eggplant Ricotta Bites (pictured above) are the perfect last-minute appetizer addition, being as delectable as they are simple to make. Taking only 35 minutes to prepare, these crispy, savory treats won’t cause you any added hosting stress, either.
And, if you were worried about a proper holiday presentation, fear not. These bites are seasonally colored in a snowlike white from the ricotta spread, a vibrant red from the diced plum tomatoes and a festive green from the fresh basil topping.
by Caitlyn Callegari in Recipes, December 8th, 2014
Despite what your parents might have told you as a kid, breakfast food is most certainly not just for the morning. You’ll forget all about the time of day when you’re enjoying a savory, hearty egg dish such as this week’s Meatless Monday recipe, Mushroom-Spinach Baked Eggs (pictured above) from Food Network Magazine. In fact, once you make this meal, you might be mealtime swapping more often.
This dish takes about an hour to both cook and prep, and it is composed of familiarly delicious ingredients, including olive oil, onion, white mushrooms, baby spinach, potato bread, eggs, milk and Gruyère cheese. These satiating ingredients make sure that though you could potentially eat this meal morning or night, it doesn’t feel like you’re sacrificing taste or quality in the name of change.
by Caitlyn Callegari in Recipes, December 1st, 2014
If you’ve ever gotten home on a particularly draining Monday and wished dinner would just cook itself, then this recipe for Slow-Cooker Bean and Barley Soup is just for you. After all, what better way to celebrate Meatless Monday than with a recipe that’ll hit the spot and save you some precious time?
This no-hassle meal can be prepped in merely 15 minutes, with minor work involving some chopping and squeezing. Once that’s done, you put the sorted-out ingredients together in the slow cooker before work, and by the time you’re home about eight hours later — voila! Your dinner is nearly done. All you have left to do is add in the cheese, stir in the spinach, season and serve.
by Caitlyn Callegari in Recipes, November 24th, 2014
If you’re still reeling from your holiday feasting, you are not alone. Overindulging in mashed potatoes, stuffing and pumpkin pie is likely to happen. So if you’re looking for something to separate yourself from your holiday feast, this week’s Meatless Monday is just for you. This dish of Whole-Wheat Spaghetti with Leeks and Hazelnuts (pictured above) from Food Network Magazine serves as a nice contrast to those heavy Thanksgiving staples.
This recipe is full flavored, through calls for only a few simple ingredients of whole-wheat spaghetti, leeks, radicchio, hazelnuts, balsamic vinegar, sugar, and Italian cheeses like fontina or Taleggio. And are you still too tired to prepare a big meal after your Thanksgiving feasting? This pasta dish takes only 35 minutes to both cook and prepare.
by Caitlyn Callegari in Recipes, November 17th, 2014
Broccoli is a versatile ingredient that’s unfortunately gotten a bad rap since childhood. But we’re casting away that stereotype and giving it the chance to show off what it’s got. This Meatless Monday, indulge in a creamy, cheesy and soothing meal of Broccoli and Orzo Casserole (pictured above) from Food Network Kitchen. The broccoli serves to complement the orzo, Havarti, butter, onion, garlic, pepper, Parmesan, sour cream, kosher salt and panko breadcrumbs, taking a back seat to stronger-tasting ingredients while holding the meal on its steamy shoulders.
Despite its rich texture and overall heartiness, this meal is relatively easy to make. And another added benefit is that you get a daily dose of vegetables while indulging in delicious Havarti cheese. On a frigid and busy Monday, you can’t ask for a meal more agreeable than that. In fact, you may just go back for seconds.
by Caitlyn Callegari in Recipes, November 10th, 2014
Bundling up in your scarf, gloves and hat isn’t the only efficient way to stay cozy this fall. Warm up with Veggie Pot Pie with Cornmeal Pie Crust from Damaris Phillips’ recipe reserve this Monday. This steamy, comforting dish is exactly what your body needs while adapting to the worsening weather. The recipe calls for fragrant ingredients like rosemary, thyme, mushroom broth and sherry vinegar, as well as hearty, substantial vegetables like potatoes, yams, parsnips, celery, shiitake mushrooms and frozen peas. And the fixings prove that the meal will please your palate along with your nose.
This recipe stands out because it calls for a made-from-scratch crust that consists merely of flour, cornmeal, salt, butter and an egg yolk. You’ll be happy you didn’t bother with those store-bought, premade crusts when you realize that all it takes to make this showstopper crust is a food processor.
If you’ve feel that you’ve exhausted your Monday meal repertoire, perhaps it’s time to branch out and try something new — maybe even by tapping into the cuisine of a different culture. So, for this week, serve up Ina Garten’s crispy and savory Dinner Spanakopitas. Don’t be intimidated by its name: It’s really just a center of spinach, scallions, onion and cheese, surrounded by flaky phyllo dough. And even if you’re not familiar with the word, you know that Ina’s cooking never fails to impress.
To get started, heat the olive oil in a pan, add the onion and cook over medium-low heat. Then, put in the scallions and cook them until they’re wilted but still green. Drain most of the water from the spinach and add the cooked onion and scallions to it. Mix in the eggs, Parmesan cheese, breadcrumbs, nutmeg, salt and pepper, feta and pine nuts.
Lay out a sheet of phyllo dough, brush it lightly with butter and sprinkle it with breadcrumbs. Add another sheet of phyllo dough on top of the first, and repeat the same actions. Do this with 4 more layers. Then, cut the phyllo dough in half lengthwise. Put the spinach filling on and roll the phyllo up diagonally. After, fold the triangle of phyllo over straight and then diagonally again. Do this until you reach the end of the sheet, and make sure the filling is completely inside of the dough. Place on a cooking sheet, brush with melted butter, sprinkle with flaked salt and bake until the phyllo is browned and crisp. Serve hot.