Monday, March 25, 2013

Meatless Monday

So I'm trying something new !

Yes Meatless Monday !
I've been hearing about Meatless Monday 
I've been looking up a lot of recipe ideas and I wanted to share some of my favorites with you . 
( none of the recipes are my mine ! ) 

1. Mac and Cheese 

2 cups small dried pasta, like small shells or elbow noodles (about 8 oz.)
2.25 – 2.5 cups milk (I used 1%)
1 Tbsp. butter
1/2 tsp. dry mustard
1 tsp. salt
1.25 cups loosely packed shredded cheese (I used a combo of extra sharp cheddar and fontina)
Place the dried pasta in a colander and rinse under cold water quickly; let drain. In a medium saucepan, add 2.25 cups milk, butter, dry mustard, salt, and rinsed pasta.
On medium heat, slowly bring the mixture to a simmer, stirring often. Once the mixture comes to a simmer, reduce the heat to low. Continue cooking the pasta, stirring frequently, so that the pasta doesn’t stick and cooks evenly. Cook for about 15-20 minutes, until nearly all nearly all the milk has been absorbed and pasta is cooked. If additional milk is needed, add a couple tablespoons at a time.
Stir in the cheese evenly, cover, and remove from heat. Allow to stand for about 5 minutes. Stir once more and season to taste if necessary before serving.
( recipe by http://ellysaysopa.com ) 

2. Vegetarian Chili


  • 2 medium-sized sweet potatoes,(approximately 500g)
  • 1 level teaspoon cayenne pepper, plus extra for sprinkling
  • 1 heaped teaspoon ground cumin, plus extra for sprinkling
  • 1 level teaspoon ground cinnamon, plus extra for sprinkling
  • olive oil
  • sea salt and freshly ground black pepper
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • a bunch of fresh coriander
  • 1 red chilli
  • 1 green chilli
  • 2 cloves of garlic
  • 2 x 400g tins beans – try kidney, chickpea, pinto, cannellini
  • 2 x 400g tins chopped tomatoes
Directions:
  1. Preheat the oven to 200˚C/400˚F/gas 6.
  2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.
  3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Pick the coriander leaves and put aside, finely chop the stalks. Deseed and finely chop the chillies. Peel and finely chop the garlic.
  4. Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden.
  5. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.
  6. Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick. 
( Recipe by http://www.miratelinc.com) 

3. Eggplant - Succhini Lasagna with Fontina 


Ingredients
About 1/2 cup olive oil
1 large eggplant, cut into 1/2 inch-thick slices
2 large zucchini, cut on the diagonal into 1/2-inch thick slices
Kosher salt
7 plum tomatoes
2 cloves garlic, minced
1/2 pound no-boil lasagna noodles
12 ounces whole-milk ricotta
1/2 teaspoon dried oregano
6 ounces fontina, grated
2 tablespoons freshly grated Parmesan
Preheat the oven to 400°F.
In a medium bowl, toss the zucchini with 1 tablespoon olive oil and about 1/2 teaspoon salt. Place in a single layer on a baking sheet in the oven and roast for 15-20 minutes, until very brown. Remove and let cool. As soon as the zucchini is in the oven, use the same bowl to toss the eggplant with 2 tablespoons olive oil and 3/4 teaspoon salt, making sure all slices are coated (you may need a little bit more). Place the eggplant in a single layer on another baking sheet and roast for 20-25 minutes until cooked through and browned. Set both vegetables aside.
Bring a small pot of water to the boil. Stick the tomatoes in for 1 minute, then remove with tongs and let cool on the countertop for about 5 minutes, until you can handle them. Trim them and pull off the skin (it should slide off easily; discard it), then use your fingers to break up the flesh. Place in a small bowl and combine with the minced garlic, 2 teaspoons olive oil, and about 1/2 teaspoon salt. Taste the tomatoes: you want them to be very well seasoned, so add a bit more salt if necessary.
In a small bowl, combine the ricotta with oregano and 3/4 teaspoon salt and stir to mix.
In a 10-inch round skillet, pour about 1/2 cup of the tomato mixture. Layer with noodles, breaking them to fit the pan. Top with the eggplant in one layer, then spread on half of the ricotta. Sprinkle with a quarter of the fontina and another 1/2 cup of sauce. Repeat this pattern once, using the zucchini instead of eggplant. (That is, noodles, zucchini, the rest of the ricotta, a quarter of the fontina, 1/2 cup of sauce.) Place another layer of noodles, then dice any leftover eggplant or zucchini and sprinkle on top. Spread with the remaining sauce, then top with the remaining half of the fontina.
Cover with foil and bake for 20 minutes, then uncover, sprinkle with the Parmesan, and bake another 25 minutes, until the cheese is browned and bubbly. Let the lasagna rest 10-15 minutes before cutting into squares and serving.
( Recipe by http://www.biggirlssmallkitchen.com ) 

I can't wait to try these 
They all look so yummy
xoxo 
Brittany 
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