Ingredient: Onion

Meatless Minestrone for Mondays and Beyond

Meatless Minestrone for Mondays and Beyond
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Servings
4
Servings
4
Meatless Minestrone for Mondays and Beyond
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the tablespoon of olive oil and swirl to coat the bottom of the pan. Add the onions and carrots and a pinch of salt. Cook for several minutes until the vegetables begin to soften.
  2. Add the garlic, red pepper flakes and the bay leaves to the pot and cook another minute or two, stirring frequently.
  3. Pour in the can of tomatoes, juice and all and the vegetable stock. Bring up to a boil over high heat. Reduce the heat to a simmer and cook covered for 20 minutes or so, stirring occasionally. At this point you can cool the stock and refrigerate until the next day. You can also complete the recipe at this time if you want.
  4. Coat a non-stick pan with olive oil cooking spray and heat over medium heat. Add the artichoke hearts and cook for 5 - 6 minutes or so turning once until lightly browned on both sides. Remove from pan and set aside.
  5. Repeat the above process with the zucchini slices.
  6. When you are ready to complete cooking the soup, (re)heat the stock to a simmer. Add the chickpeas ans pasta and cook for 5 minutes, stirring it once or twice.
  7. Add the green beans and cook for 4 minutes or until they are the amount of tender crisp you like.
  8. Add the browned artichokes and zucchini and simmer everything gently until it is all heated through. This should only take a couple of minutes. Taste and add salt and pepper as needed.
  9. Ladle into four soup bowls and top each with two of the toasted bead slices (recipe follows) and a drizzle of olive oil.
Cheese Toasts
  1. Heat oven to 375 degrees. Lightly coat the bread slices on both sides with olive oil cooking spray and place them on a foil lined baking sheet. Toast for 8 minutes, turning once. Top with the cheese and return to the oven set on broil and cook until the cheese is melted and slightly brown.
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Pork Tenderloin A La Boulangere

Pork Tenderloin A La Boulangere
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Servings
2
Servings
2
Pork Tenderloin A La Boulangere
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat oven to 375 degrees. Lightly coat a baking pan with cooking spray. Combine the sliced potatoes, onions, and garlic in the pan. Add the olive oil and toss to coat. Add 1 teaspoon of coarsely ground pepper and a pinch of salt. Roast for 30 minutes.
  2. While the potatoes roast, prepare the pork. Lay the bacon strips crosswise on a cutting board. Brush a little of the mustard down the center of the bacon. Brush mustard on one side of the pork. Lay the pork in the center of the bacon mustard side down.
  3. Brush the remaining mustard on all the other sides of the pork. Wrap the bacon around the pork at a slight diagonal. Fasten with toothpicks. Sprinkle the remaining pepper on all sides of the pork/bacon bundle.
  4. Remove the pan from the oven. Place the pork on top of the potatoes and return it to the oven and roast for about 20 -25 minutes.
  5. Check for doneness with a meat thermometer after 20 minutes. The internal temperature should be 145 degrees. Continue to roast, checking often for the correct internal temperature.
  6. When the meat is cooked, remove the pan from the oven. Transfer the pork to a warm platter, cover loosely with foil and allow to rest for 10 - 15 minutes.
  7. Remove the foil and cut into thick slices. Serve with the potatoes and onions.
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Mama D’s Cali-Itali Stuffing

Mama D's Cali-Itali Stuffing
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Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Mama D's Cali-Itali Stuffing
Print Recipe
Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium high heat. Crumble the sausage into the pan and cook until it is well browned. Turn and break apart as needed.
  2. Remove the sausage from the pan and drain on a paper towel. Pour off most of the drippings. Add 3 tablespoons of olive oil to the pan and add the onions and garlic. Saute stirring frequently until the onion is golden and the garlic is fragrant, 5-7 minutes.
  3. Add the artichokes and spinach to the pan and continue to cook for another 3 - 5 minutes. The artichokes should have a little color and the spinach should be wilted.
  4. In a large bowl, combine the toasted bread cubes, sausage, and the vegetables from the pan (include all the drippings, too). Toss to combine.
  5. Add the seasonings that you are using along with the cheese and toss again to combine.
  6. Pour in the eggs and blend well. Add the chicken stock. Use enough so that the stuffing is very moist, but not mushy. Taste and make any necessary adjustments to the seasonings. Add a little salt if you think it needs it.
  7. Grease a large rectangular baking dish. Add the stuffing and smooth out evenly. Do not pack it down. Cover with foil and bake in a pre-heated 350 degree oven for 35 - 40 minutes.
  8. Combine the remaining olive oil and the melted butter. Remove the stuffing from the oven. Take off the foil and drizzle the butter/olive oil mixture over the top. Return to the oven for another 15 - 20 minutes until the top of the stuffing is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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Halloween Hash

The colors of the ingredients give this dish its name. DIGITAL CAMERAIt is a perfect fall dish, but the ingredients are all available year around. It is cheap to make and healthy to eat. It’s also easy to prepare and is the perfect Meatless Monday recipe.DIGITAL CAMERAQueso Fresco cheese makes a wonderful garnish. The salty yet mild crumbles are a perfect compliment to the richness of the dish.

Halloween Hash
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Servings
2
Servings
2
Halloween Hash
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large fry pan. Add the sweet potatoes and cook over medium heat for 5-6 minutes. They should be slightly brown.
  2. Add the onions and garlic and continue to cook for another 3-4 minutes. The onion should begin to soften and brown.
  3. Add the green chilies and cook for another couple of minutes.
  4. Add the black beans and the cranberries to the pan and toss to mix. Add the cumin, smoked paprika, and chipotle lime dressing, and toss once more.
  5. Cook for 5 minutes or so until everything starts to come together. Spoon into 2 shallow bowls and top with the crumbled Queso Fresco.
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Stuffed Peppers

Stuffed Peppers
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Servings
4
Servings
4
Stuffed Peppers
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the 1-3/4 cups of vegetable stock to boiling in a small sauce pan. Add the rice and stir. Return to boil and cover. Reduce heat and simmer for 35 - 45 minutes. Stock should be absorbed and rice should be fairly tender. Cool slightly and place in a large bowl.
  2. Quarter the zucchini lengthwise and slice thinly. Coarsely chop onion and mushrooms. Set aside with the minced garlic.
  3. Heat a medium fry pan and add the olive oil. Swirl to cover the bottom of the pan. Add the onion and cook and stir for about 3 minutes. Add the mushrooms and cook and stir for 2 minutes more.
  4. Add the zucchini and garlic to the pan and cook for 4 minutes or so. The vegetables should be slightly soft and just beginning to brown. Remove from the heat and add to the rice in the bowl.
  5. Slice the tomatoes into small pieces and add to the bowl.
  6. Roughly chop or crumble the meatloaf and add to the bowl. If you are using another protein, chop it into small bite-sized pieces. Add to the bowl. Stir the ingredients to mix. Add the 1/2 cup of stock and stir once more. Cover and refrigerate for at least 1 hour.
  7. Slice the peppers in half lengthwise. Remove the seeds and white membranes. Spray a medium casserole with non-stick spray. Place the pepper halves in the pan cut side up. Preheat the oven to 375 degrees.
  8. Divide the mixture between the 4 pepper halves, packing lightly. Spoon approximately 1 tablespoon of the marinara on top of each filled pepper. Cover tightly with foil and place in the oven. Bake for 35 minutes.
  9. Remove the pan from the oven and remove the foil. Add another tablespoon or so of the marinara to each pepper and sprinkle with the cheese. Spoon any remaining marinara into the pan to coat the bottom,
  10. Return the pan to the oven uncovered and bake for 10 - 15 minutes until the cheese is melted and the peppers are a little brown. Serve.
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