Tag: meatless monday

Broccoli-Cheddar Oven Risotto — Meatless Monday

by in Recipes, February 24th, 2014

Broccoli-Cheddar Oven RisottoFor better or worse, risotto has garnered a bit of a bad rap. After all, while traditional recipes promise deliciously creamy, comforting results, they do require a bit of attention and greatly benefit from low-and-slow cooking. Food Network Magazine’s Broccoli-Cheddar Oven Risotto (pictured above), however, celebrates the texture and taste of the classic preparation but is made almost entirely in the oven in only 35 minutes, which means little hands-on time is entailed.

The secret to Food Network Magazine’s risotto is twofold: cooking the broccoli separately from the risotto and covering the rice with plenty of hot liquid before baking. After quickly sauteing onions in butter with the rice and wine, stir into the mixture a whopping 4 cups of broth, then transfer it to the oven to finish cooking. In a little while the rice will have absorbed the liquid and become tender, while creating the smooth, rich sauce for which it’s famous. It’s important to use Arborio rice instead of everyday brown or white rice, as the Italian variety has a high starch content, and it’s that starch released during cooking that will ultimately create the creamy consistency. Before serving, add sharp cheddar cheese and a splash of hot water to loosen the texture, then stir in the roasted broccoli to round out the meal. To maintain a wholly vegetarian meal, be sure to use vegetable broth in place of the chicken broth.

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Updated Waldorf Salad with Apple Vinaigrette — Meatless Monday

by in Recipes, February 17th, 2014

Updated Waldorf Salad with Apple VinaigretteRemember the overly sweet Waldorf salad your aunt would bring to the annual potluck picnic when you were young — the salad so drenched with creamy dressing that all of the other ingredients couldn’t be tasted? This Waldorf salad isn’t like that. Giada’s new-age version, her Updated Waldorf Salad with Apple Vinaigrette (pictured above) from Food Network Magazine, is everything your aunt’s isn’t, with a fresh mix of colors and textures, plus a made-over topping that only enhances the best flavors of this tried-and-true dish.

While the old-fashioned recipe largely features fruit and nuts, Giada’s salad goes several steps further by incorporating grains and lettuce. She starts by making whole-wheat pearl couscous, then adds to it crunchy fennel, as well as the requisite green grapes, apples and toasted walnuts so it doesn’t lose that traditional taste. These ingredients become married with a simple dressing of apple cider vinegar and honey. For an additional spin on the classic, Giada serves her Waldorf salad in individual lettuce cups — the leaves of bright-purple radicchio — to offer added crispness. Perhaps best of all, because Giada’s salad takes only 25 minutes to prepare and doesn’t need to chill in the refrigerator before serving, it’s a go-to last-minute recipe for when you’re tight on time.

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Bobby’s Big-Batch Eggplant Parmesan — Meatless Monday

by in Recipes, February 10th, 2014

Eggplant ParmesanWhether you’re cooking for one, feeding a family of four or entertaining a crowd, preparing big-batch dishes is a good idea not only to ensure you don’t run out (especially if you’re entertaining guests), but also so that you’ll have enough left over to enjoy tomorrow. The secret to easy meals is having ready-to-go ingredients on hand, and that includes already-cooked dishes just looking to be reheated. So if you prepare a hearty stew or casserole one day, guarantee quick-fix lunches and easy dinners for the next few days by making a bit extra.

Bobby Flay‘s top-rated Eggplant Parmesan (pictured above) has leftovers built right into it, as this recipe feeds up to a whopping 12 people. Made with a simple red pepper-laced tomato sauce, crispy fried eggplant and layer after layer of creamy cheeses, this hearty Parmesan is the ultimate in Italian comfort food. After simmering the sauce for a bit, Bobby begins building the casserole, starting with a smear of sauce in the pan, then adding crispy fried eggplant, and a combination of mozzarella, Pecorino Romano and fontina cheeses before repeating the process and baking. It’s best to let the Parmesan sit for a few minutes after you’ve taken it out of the oven; this will help prevent the sauce and gooey cheeses from oozing out once you’ve sliced it.

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Kale and Apple Salad — Meatless Monday

by in Recipes, February 3rd, 2014

Kale and Apple SaladWith game day mere hours behind you, chances are you’re probably chock-full of all things saucy, snacky and deep-fried right now. Today, instead of succumbing to more indulgent dishes, start the week off on a fresher note with a simple salad.

With kale all the rage these days, recipes using this good-for-you vegetable are seemingly everywhere. But while some may suggest you cook kale as you would other leafy greens, the experts at Food Network Kitchen explain, “Antioxidant-rich kale is even better for you when eaten raw.” In its top-rated, quick-fix recipe for Kale and Apple Salad (pictured above), the Kitchen celebrates a myriad of textures, plus light, zesty flavors. Start by making a simple dressing of lemon juice and olive oil, then add sliced kale and let it rest for about 10 minutes so the leaves have a chance to absorb the flavor. Since kale is a sturdier green than romaine or iceberg lettuces, you don’t have to worry as much about it wilting quickly. For added texture and a bit of heft, add in crunchy sliced almonds and chewy dates, plus crisp apple slices and pecorino cheese to round out the taste.

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Creamy Baked Macaroni and Cheese with Kale and Mushrooms — Meatless Monday

by in Recipes, January 27th, 2014

Creamy Baked Macaroni and Cheese with Kale and MushroomsRich, hearty and deliciously creamy, macaroni and cheese may be the ultimate comfort food, but that doesn’t mean you can’t dress up the everyday casserole with some healthful additions. Whether you round out the meal with juicy tomatoes, mild-tasting cauliflower or bright-green broccoli, there are indeed ways to incorporate fresh flavors without losing the decadence of the traditional recipe.

Food Network Kitchens put its spin on the indulgent classic with Creamy Baked Macaroni and Cheese with Kale and Mushrooms (pictured above), a big-batch supper that’s simple enough to make on a weeknight. After making a triple-cheese sauce with cheddar, Gruyere and cream cheese, mix in the pasta and add garlic-laced kale, plus meaty sauteed shiitakes. “Don’t be alarmed by how much kale you start with for this recipe,” the Kitchens chefs write. “It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.” Finish the casserole with seasoned breadcrumbs and bake it for just a few minutes until the topping is crispy, and the cheese is gooey and bubbly. Just like with any baked mac and cheese, it’s important to not overcook the noodles in the water, since they’ll finish cooking in the oven. It’s best to remove them when they’re al dente, so they don’t turn mushy when they’re baked.

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15-Minute Burrito — Meatless Monday

by in Recipes, January 20th, 2014

Brown Rice and Bean Burrito
“It’s like eating a hidden salad,” Food Network Kitchens chefs say of their healthy, fuss-free Brown Rice and Bean Burrito (pictured above). “Burritos are a great way to introduce vegetables and salads to your kids.” The quick-fix recipe, ready to eat in only 15 minutes, is rolled full of better-for-you brown rice and protein-packed black beans, plus cheddar, creamy avocado and fresh carrots, so it’s every bit as hearty as meat-filled burritos, but lighter and fresher than the classic variety. If you’ve struggled with rolling burritos or sandwich wraps before, know that the process goes smoothly here, thanks to the avocado, which is gently mashed with zesty lime juice and will act like glue.

This recipe makes enough for just one burrito, so it’s a go-to option when prepping an after-school snack for your child or packing a lunchbox for yourself, but you can also increase the amount of each ingredient and feed a family. Let your kids have a hand in mealtime by rolling their ultimate burrito. Just set up a fillings bar complete with the prepared ingredients, and allow them to add what they’d like to the tortilla and roll it up.

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Soba Noodles with Shiitakes and Edamame — Meatless Monday

by in Recipes, January 13th, 2014

Soba Noodles with Shiitakes and EdamameWhether it’s because of hectic schedules or simply an undeniable craving, sometimes it’s tempting to pick up the phone and order delivery for dinner. But even on the busiest of weeknights, it’s possible to make some of your favorite takeout picks at home, and the results are often healthier and made with better ingredients. The secret to making supper in a flash is keeping a well-stocked pantry, so on the weekend — or when you find yourself with extra time — head to the supermarket to pick up some essentials like dried pasta and rice, cans of beans and basic condiments. It’s far simpler to recreate classic Asian takeout dishes, for instance, when you already have items like soy sauce, sesame oil and rice vinegar on hand.

Food Network Magazine puts all three of those Asian products to work in Soba Noodles with Shiitakes and Edamame (pictured above), its spin on a traditional Asian noodle dish. Ready to eat in only 35 minutes, this recipe comes together simply thanks to frozen, preshelled edamame and quick-cooking soba noodles, which take only 5-6 minutes to become al dente. This dinner gets it heft from tender, earthy shiitake mushrooms, and boasts a light, fresh finish from a dressing featuring blended cilantro and mint, plus soy sauce and sesame oil. For subtle spice and added flavor, add a bit of Sriracha to the food processor when making the dressing and balance the heat with a sprinkling more of cilantro before serving.

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Make Mondays Meatless in 2014

by in Recipes, January 6th, 2014

Vegetarian PotpieWhether you’re a lifelong vegetarian, curious about meat-free cooking or even an unabashed meat lover, the Meatless Monday movement can be for you and your family. The idea is to enjoy meatless dishes one day per week — Monday or any other — not only for your own overall health but for that of the Earth as well. Here on FN Dish, we celebrate Meatless Monday each week by sharing vegetarian recipes for every meal that are seasonal, deliciously simple, family-friendly and cost-effective. This year, regardless of whether you’ve made a resolution to eat healthier or not, commit to trying one of these dishes plus other vegetarian favorites from Food Network every week; you’ll be dabbling in new flavors and ingredients while enjoying tried-and-true comfort foods — all in an effort to put out better-for-you meals.

The first Meatless Monday pick of 2014, Food Network Magazine’s Vegetarian Pot Pie (pictured above), is a fuss-free dinner ready to eat in only 40 minutes. Every bit as hearty as the classic chicken-laced variety, this meat-free casserole gets its heft from extra-firm tofu, which becomes full of flavor when simmered in a creamy sauce of carrots, onions and mushrooms. This easy-to-make supper conveniently requires only one pan (be sure it’s ovenproof, as it needs to move from stove to oven) and comes together quickly thanks to a topping of toasted, buttered bread rather than pastry dough from scratch.

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Guy’s Ginger-Carrot Soup — Meatless Monday

by in Recipes, December 30th, 2013

Carrot-Ginger SoupWhile some soups and stews require hours of slow simmering to achieve their fullest flavor, long cooking times aren’t always required, and it’s indeed possible to turn out a ready-to-eat bowl in well under an hour. Guy Fieri’s big-batch recipe for Ginger-Carrot Soup (pictured above) from Food Network Magazine is one such fuss-free dish, as it can be simply and quickly prepared on a weeknight.

The flavors of fresh carrots and subtle spicy ginger naturally complement each other, and in Guy’s family-friendly soup, they’re combined with sweet caramelized onions and garlic for added depth of flavor. Thanks to a few russet potatoes, Guy manages to make the texture of this soup creamlike, although there’s no heavy cream used; when the potatoes are cooked and pureed along with the rest of the vegetables, their starch will naturally thicken the broth. Just before serving, top each bowl with a tangy mixture of Greek yogurt and thyme, and finish with a sprinkle of pine nuts for welcome crunch.

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Bobby’s Cheesy Cauliflower Gratin — Meatless Monday

by in Recipes, December 23rd, 2013

Cauliflower-Goat Cheese GratinVegetarian eating during the holidays can be tricky, as so many classic main dishes are meaty picks, like turkey, ham and beef. If you’re hosting the celebration this year, you can plan ahead and make a selection of meatless favorites (in addition to beefier items, if you’d like). But if you’ll be gathering at someone else’s house and can’t guarantee what the host will be serving, it’s a good idea to bring at least one vegetarian dish to pass; this way you’ll know you have at least one dish to eat come dinnertime.

Bobby’s Cauliflower-Goat Cheese Gratin (pictured above) is a go-to pick, as it’s every bit as rich and satisfying as a traditional main dish, but it’s wholly meat-free. The beauty of this casserole is that it’s relatively hands-off to prepare. After arranging cauliflower florets alongside a trio of creamy, nutty cheeses and decadent heavy cream, he simply bakes the dish until the vegetables are soft. Your vegetarian guests will enjoy having a comforting, filling dish available, while meat eaters will appreciate the creamy cheese sauce coating each floret.

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