Tag: tomato sauce
Mushroom and Bean Chili with Mushroom Quinoa
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 10 ounces cremini mushrooms, cut into quarters
- 1 5 ounces shiitaki mushrooms, cut into quarters
- 2 tablespoons cilantro stems, chopped
- 2 tablespoons dill stems, chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 medium red pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon roasted cumin seeds, crushed
- 1 cup tomato sauce, homemade or store bought
- 1 can red beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 2 cups mushroom broth
- 2 teaspoons salt
Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.
Mushroom Quinoa
- 1 cup white quinoa, rinsed
- 1 tablespoon extra virgin olive oil
- 2 cups mushroom broth
- 1 teaspoon salt
Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.
Roasted Pesto Chicken Pizza
What do you do with leftover roast chicken and cauliflower??? Well, you make individual, homemade pizzas, of course!
- One large pizza dough from a pizzeria cut into four pieces
- ¼ cup all-purpose flour
Preheat convection oven (preferred) to 450 degrees F.
Take one piece and form into a round ball and using some of the all-purpose flour roll into a 9-inch circle. Keep aside. Repeat with the other three pieces.
- 1 cup fresh tomato sauce
- 1 cup shredded mozzarella
Spread the tomato sauce on each rolled out pizza dough. Sprinkle the shredded cheese evenly and keep aside.
- 1 cup leftover roast chicken, potatoes and cauliflower- cut into small pieces
- Salt
- Pepper
Add a quarter cup of the roast chicken mixture on top of each pizza and bake for 8 to 10 minutes. Sprinkle with salt and pepper. Serve hot.
Mushroom and Scallion Enchiladas
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 4 cups Cremini mushrooms, sliced
- 2 garlic cloves, chopped
- 1 bunch scallions, cut into 1 inch diagonal pieces
- Salt
Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.
Sauce
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 medium onion, chopped fine
- 3 garlic cloves, chopped
- 3 cups tomato sauce/passata, homemade or store bought
- 1 cup water
- Salt
- Sugar
- ½ cup cilantro, chopped
Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.
- 6 to 8 small corn tortillas
- Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups
1 8X8 oven ready pan
Preheat oven to 350 degrees F.
Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)
Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.
Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.
Gluten Free Pasta Bake
I wanted to experiment with gluten free pasta. I actually went shopping for lasagna noodles but couldn’t find the gluten free variety. The store had run out of them, due to their popularity. I instead bought some penne and planned on layering my dish like a lasagna using penne instead lasagna noodles. It turned out delicious!!
- ½ pound gluten free penne (lasagna sheets will be great as well)
Cook 2 minutes short of package instructions. Drain and keep aside making sure
pasta doesn’t stick together.
- 2 tablespoons extra virgin olive oil
- 1 small medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 yellow squash, chopped
- 2 small zucchini, chopped
- 1 yellow pepper, chopped
- 2 cups tomato sauce
- Salt
Heat a wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the squash, zucchini and pepper. Saute on medium heat until the vegetables are golden brown (careful not to overcook them). Add the tomato sauce and salt. Bring to a boil and simmer for 3 to 4 minutes. Check for seasonings and keep aside.
Ricotta Filling
- 1 cup low fat ricotta cheese
- 2 garlic cloves
- 1 cup basil
- ½ cup parsley
- 1 teaspoon salt
- 1 egg, beaten
- ½ cup shredded cheese
Preheat oven to 350 F degrees.
Place the garlic, basil and parsley in a food processor and process till chopped well. Place the ricotta in a medium bowl. Transfer the chopped herbs, salt and egg to the ricotta cheese. Mix well.
Layer like a lasagna starting with the vegetable mixture (divide into 3 parts). Top with half the pasta. Place half of the ricotta filling. Repeat the layering. Top with cheese and bake for 30 minutes.
Pasta Primavera with Rice Pasta
Another gluten free, vegetarian recipe!!
- 2 medium zucchini, chopped into ¼ inch pieces
- 1 10 oz Cremini mushrooms, chopped into ¼ inch pieces
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 1 tablespoon rosemary, chopped
- 2 tablespoons extra light olive oil
- 2 cups homemade or store bought marinara sauce
- ½ pound rice pasta, cooked
- Salt
- ½ cup Parmesan cheese
Heat a large frying pan with olive oil. Add the mushrooms and sauté on high heat for 2 to 3 minutes. Add the garlic, rosemary and shallots. Saute for another 2 to 3 minutes. Add the zucchini and sauté for another 2 minutes. Add the marinara sauce and mix well. Add the cooked pasta and mix well. Check for seasonings and top with Parmesan cheese.
Shrimp and Sausage Gumbo
- 1 pound jumbo shrimp, cleaned
- 2 teaspoons bay seasoning
- Salt
- 1 pound andouille sausage, casing taken off
Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.
- ¼ cup extra light olive oil
- ¼ cup all-purpose flour
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- ½ large green pepper, chopped
- 1 celery stalk, chopped
- 3 to 4 fresh thyme sprigs
- 1 bay leaf
- ½ cup white wine
- 2 cups tomato sauce
- 1½ cups chicken broth
- 2 cups fresh or frozen okra
- Salt
- ½ cup parsley, chopped
Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.
Pasta Primavera with Wine Sauce
Meatless Monday continues with this delicious pasta primavera I made with a wine sauce. I served it on top of healthy whole wheat spaghetti! It was yum!
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme
- 1 cup Cremini mushrooms, cleaned and chopped into quarters
- 1 cup Shiitake mushrooms, cleaned and chopped into 2 inch pieces
- 1 medium red pepper, chopped
- Salt
- 2 garlic cloves, grated
- 1 cup zucchini, chopped
- 1 cup dry red wine
- 3 cups homemade or store brought tomato sauce
- ½ pound whole wheat spaghetti, cooked al dente
- Parmigiano Reggiano cheese, grated
Heat a large frying pan with the butter and oil. Add the thyme and both the mushrooms. Saute on medium heat for 4 to 5 minutes. Add the red pepper, salt and garlic. Saute for 2 to 3 minutes and add the zucchini. Saute for a minute and transfer the vegetables to a plate. Deglaze with wine and scrape all the brown bits off and cook the wine down to about half a cup. Add the tomato sauce and bring to a boil and cook for 10 to 15 minutes. Add the vegetables back and check for seasonings. Serve on top of spaghetti and top with cheese.