by Maria Russo in Recipes, December 21st, 2015
by Maria Russo in Recipes, December 14th, 2015
The roasted turkey, the glazed ham, the standing rib roast, the rack of lamb — there are many ways to make meat the star of your holiday spread, while the veggies often get relegated to the side-dish selection. But that doesn’t have to be the case. Enter this mushroom-instead-of-beef Wellington.
While traditional beef Wellingtons may feature a tenderloin in the center, Food Network Magazine’s Mushroom Wellington with Creamy Carrot Sauce swaps that out and replaces it with a combination of hearty, earthy portobellos and shiitakes. Scented with fresh thyme and a splash of white wine, this filling is full of flavor as well as meaty and substantial. Just like the classic version, this one too features a golden-brown, flaky puff pastry shell to hold the filling, which gives it the striking, holiday-worthy appearance you crave.
by Maria Russo in Recipes, December 7th, 2015
While basil often claims the starring role in traditional pesto recipes, this vibrant green sauce can surely be made with just about any other green, which means that even when fragrant basil is out of season, like it is now, post-steamy days of summer, you can enjoy this quick-fix favorite. Food Network Kitchen’s recipe for Kale and Pistachio Pesto Spaghetti not only calls for kale as the leafy green, but it also puts pistachio nuts to work in place of the classic pine nuts.
“Kale adds a rich earthy note and brilliant green color to this hearty pesto,” the chefs in Food Network Kitchen said, and because this top-rated recipe comes together in only 35 minutes, it’s a go-to pick for those nights when you’re strapped for time. To boost the healthy factor here, Food Network Kitchen chefs opt for whole-wheat spaghetti, but they don’t compromise on flavor: Bold garlic and nutty Parmesan cheese round out the flavor of the sauce. According to the chefs, “This makes about 1 to 1 1/2 cups pesto, which would also be good on fish, chicken, pork or steak,” so keep this recipe in your back pocket even when you’re cooking for Meatless Monday.
by Maria Russo in Recipes, November 30th, 2015
While some soups require hours of slow simmering to achieve their best flavor, it’s indeed possible to turn out the best results in a hurry — think just 30 quick minutes. Food Network Kitchen’s Vegetable Noodle Soup, a fan-favorite recipe with a 5-star rating, comes together quickly once you’ve prepped the veggies and added them to the pot, since the noodles are cooked right in the broth as it boils. To finish, brighten up the soup with fresh herbs and a squeeze of lemon juice for satisfying results.
While this recipe is speedy enough to make and take for lunch, Food Network Kitchen notes that you can also freeze it for later. “Freeze any leftovers or make a double batch to have plenty on hand,” the chefs in the Food Network Kitchen explain. They add, “You can stir in some cooked chicken or mini-meatballs, if desired, for another meal,” so keep it on hand for when you’re not celebrating Meatless Monday too.
by Maria Russo in Recipes, November 23rd, 2015
Cream, cheese, pasta — there’s not much to dislike when it comes to classic macaroni and cheese. But to add even more flavor and an extra layer of heft, try stirring in some fresh add-ins to the mixture the next time you make it. While Ina Garten layers her casserole with sliced tomatoes and Rachael Ray showcases golden butternut squash, Food Network Magazine opts for plenty of mushrooms for hearty, earthy results.
Easy to make and full of the warming comfort you crave in macaroni and cheese, this recipe for Mini Mac and ‘Shrooms features a next-level cheese sauce that’s made with two kinds of bold cheeses: Taleggio (or Brie, if you prefer that) and pecorino. Once the buttery, creamy sauce is smooth, round out the dish with the pasta and a mix of mushrooms, including meaty creminis. For an added layer of texture, Food Network Magazine finishes each bowl of mac with buttery breadcrumbs for subtle crunch.
by Maria Russo in Recipes, November 16th, 2015
Buttery mashed potatoes and gravy; rich, cheesy casseroles; creamy pumpkin pies … there’s no shortage of indulgences come the holidays, and we haven’t even entered Christmas cookie season yet. While these decadent dishes are called for at this time of year, it’s no surprise that you may be craving a bit of balance in your meals. That’s where this healthy recipe comes in.
Ready to eat in only 25 quick minutes, Food Network Kitchen’s Garden Egg Salad is a better-for-you take on traditionally heavy egg salad. By swapping in low-fat mayonnaise and mixing in fresh celery and crunchy radishes, this mustard-laced salad features all of the textures and flavors you crave, but it’s not simply made lighter. Bonus: Opt for romaine lettuce leaves instead of the traditional bread when serving up this fuss-free lunch.
by Maria Russo in Recipes, November 9th, 2015
While traditional Bolognese sauces are packed with meat — often a three-way mix of ground beef, veal and pork — Giada De Laurentiis proves that veggies can indeed steal the spotlight in her top-rated recipe for Rigatoni with Vegetable Bolognese (pictured above).
Featuring a flavor-packed base of onion, carrots and bell pepper, Giada’s herb-laced sauce boasts a key ingredient to bulk it up in place of the meat: assorted mushrooms. “They’re very hearty and substantial,” Giada explains of the mushrooms. Just a splash of red wine adds another layer of complexity to the sauce, while a dollop of mascarpone cheese offers creaminess and a subtle tang. Giada recommends you save a bit of the pasta water when draining the noodles, as you may need it later to loosen up the sauce. Just before serving, toss the pasta with nutty Parmesan cheese to round out the flavor.
by Maria Russo in Recipes, November 2nd, 2015
When time is tight on busy weeknights, the key to easy, enjoyable mealtimes is taking advantage of what you already have. While some nights that may mean looking to a refrigerator full of groceries to put simple, ready-to-go ingredients to work, other times it could call for a bit of creativity in dressing up your pantry staples. Then there are the nights that it can be as simple as letting your past prep help. Enter the frozen casserole.
With a crispy breadcrumb blanket on top and a center of tender, garlic-laced veggies, hearty brown rice and a creamy, cheesy sauce, Food Network Kitchen’s Healthy Squash and Kale Casserole is a make-ahead beauty. It can be assembled up to two weeks before you want to eat it, so perhaps dedicate some time over the weekend to putting this big-batch pick together, and then freeze it for later. When you’re ready to eat, preparing it is as simple as covering it with foil and letting it bake.
by Maria Russo in Recipes, October 26th, 2015
While eggs are likely part of your weekend brunch routine, there’s no reason these protein-packed beauties can’t make an appearance at during the week — at any time of day. They cook up in mere minutes and are hearty enough to keep you feeling full, which is why they’re often called upon to beef up meatless meals.
In Food Network Kitchen’s 25-minute recipe for Baked Eggs with Salsa Verde (pictured above), eggs are the centerpiece of the dish, which is a top-rated fan favorite. Think of this fuss-free meal as eggs in purgatory gone green; while the traditional dish features eggs baked in a spicy tomato sauce, this version lets a tomatillo-based salsa verde act as the sauce. Studded with garlic and jalapeno, this simple homemade sauce is blended until smooth, but the chefs in Food Network Kitchen advise, “If pressed for time, use a mild store-bought salsa, either red or green.” Once the eggs have cooked in the salsa, blanket them with Monterey Jack cheese for a gooey finish, and sprinkle with fragrant cilantro before serving.
by Maria Russo in Recipes, October 19th, 2015
It’s late, you’re hungry and you’d eat just about anything put in front of you. Does that scene sound familiar? It does to us, too. On those nights when time is especially tight and you’re nearly ready to phone in dinner, look no farther than your freezer — but not for store-bought meals. Food Network Kitchen’s Make-It-Don’t-Buy-It Frozen Vegetarian Burritos boast all of the speed and convenience of purchased products, but these are healthy, made with good-for-you ingredients.
Since these satisfying burritos are made sans meat, it’s important to bulk them up with plenty of hearty veggies, including butternut squash and vitamin-packed spinach, as well as black beans for a boost of protein. When you find yourself with extra time on the weekend, go ahead and prep a few of these cheese-stuffed beauties, then wrap them up and freeze them for up to two weeks. When you’re ready to eat, it takes just a few minutes to reheat them in the microwave. For a crunchy bite, a quick bake in the oven will turn the tortilla golden and crispy, and the veggie stuffing hot. Don’t forget the fixings — look to cool sour cream, tangy salsa and creamy guacamole to round out the meal.
No matter what in-season veggie you happen to have on hand, chances are that after just a quick roast in the oven, it will have turned oh-so-sweet — and seasonal squash is no exception. Butternut, acorn, spaghetti and delicata squashes are all overflowing at farmers market stands and in supermarket aisles alike this time of year, and while you can indeed simply roast them and enjoy them as is, in all their tender glory, dressing them up a bit with bold, fresh flavors will transform them even more.
In his recipe for Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese, Guy Fieri precooks the squash for a few minutes in the oven before filling it with a hearty, savory stuffing that’s easy to make yet endlessly impressive. He opts for a mixture of cremini mushrooms, fresh cabbage and colorful bell peppers for heft and texture, plus a few cloves of garlic for over-the-top taste. Follow Guy’s lead and top the filling mixture with goat cheese and roasted acorn seeds before baking; the tangy crumbles of cheese deliver the richness you crave, while the acorn seeds promise a welcome salty, crunchy bite.