Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Vegetable Tian

Ingredients

1/4 cup olive oil (divided)
2 large sweet yellow onion, sliced
4 cloves of garlic, minced
3 russet potatoes, unpeeled
2 zucchini
2 yellow squash
6 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1 cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 2 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

From Vegetable Tian from For the Love of Cooking.

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Cornmeal-Crusted Roasted Ratatouille Tart

Ingredients

Crust:

  • 2/3 cup yellow cornmeal
  • 1/3 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 3 tablespoons water

Filling:

  • 2 tablespoons plus 1 teaspoon olive oil
  • 1/3 cup onion, chopped
  • Cooking spray
  • 1/2 pound thinly sliced eggplant rounds
  • 1 zucchini, sliced into 1/8-inch rounds (about 1/2 pound)
  • 3 medium tomatoes, sliced thinly
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces shredded part-skim mozzarella cheese
  • 1/4 cup shredded fresh basil leaves, or dried basil to taste
  • 1/4 cup freshly grated Parmesan

Directions

For the crust: Preheat the oven to 350 degrees F.

Combine cornmeal, pastry flour, and salt.  Add butter and oil and cut in using a pastry cutter (or food processor), until mixture resembles small pebbles. Add water and mix until mixture forms a loose dough. Press dough into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked beans, or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; cook onion until beginning to caramelize. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and onion, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

Adapted slightly from Cornmeal-Crusted Roasted Ratatouille Tart by Ellie Krieger.

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Baked Eggplant Parmesan

This dish is a lot of work, but is a real crowd-pleaser – for vegetarians and carnivores alike!  I frequently double, or even triple, the recipe.

Ingredients

  • 1 medium eggplant
  • 1 egg, lightly beaten
  • Italian-seasoned breadcrumbs
  • spray canola or olive oil
  • shredded mozzarella
  • shredded Parmesan
  • marinara sauce

Directions

Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

Peel eggplant and slice into 1/2 inch thick slices.  Dredge each slice in beaten egg, then in breadcrumbs, and place on baking sheet in a single layer.  Once all eggplant is on the sheet, spray with cooking oil and bake for about 12 minutes.  Remove from oven, flip each slice, spray again, and bake for another 12 minutes.

Cover bottom of baking dish with marinara sauce.  Arrange largest eggplant pieces on the bottom. Sprinkle with mozzarella and Parmesan, then top with some sauce.  Repeat steps with a second layer, and a third layer if necessary.  Sprinkle extra Parmesan on top of marinara sauce of last layer.  Bake for about 30 minutes, or until cheese is melted and eggplant is heated through.

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Eggplant Rollatini

Ingredients

  • 2 pounds eggplant, trimmed and sliced lengthwise into 1/4-inch thick slices
  • canola or olive oil for brushing eggplant
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1/4 cup shredded Parmesan
  • 1 large egg, beaten
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 2 cups marinara sauce

Directions

Slice the eggplant into long strips, chopping off the stem and cutting off the fleshy sides as they will be too thick to roll. Preheat broiler and lightly oil 2 large sheet pans. Brush slices of eggplant with olive oil on both sides, then arrange in one layer on the bottom of each pan. Broil eggplant in batches, turning once, until golden brown on both sides, about 2 minutes per side. Let cool.

Preheat oven to 375°F. Spoon 1 cup of tomato sauce in bottom of a baking dish.

In mixing bowl, beat one large egg, then stir in ricotta. Add mozzarella, Parmesan, garlic, salt, pepper, and basil, and stir to combine.

Top each slice of eggplant with 2 tablespoons of ricotta filling, spreading it evenly down the eggplant. Starting at a short end, roll up eggplant and arrange seam side down in prepared baking dish. Repeat with remaining slices, and arrange in one layer in dish. Spoon remaining sauce over top of eggplant and sprinkle with extra Parmesan, if desired.

Bake, uncovered in middle of oven, until sauce is bubbling and heated through, 25 to 30 minutes.

Adapted from Eggplant Parmesan from Kitchen Daily.

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Baked Penne

Ingredients

  • 4 cups cooked pasta, penne or ziti
  • 1 cup part skim ricotta cheese
  • 2 cups marinara sauce
  • 1 cup grated mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided

Directions

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the cooked pasta, ricotta, marinara sauce, 1/2 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Stir to mix well. Pour into a greased casserole dish, or individual ramekins, and sprinkle evenly with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan. Bake for 15 -20 minutes, until the cheese has melted. Best when eaten immediately.

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Stuffed Zucchini

Ingredients

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons canola or olive oil
  • 12  mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
  • 2 small handfuls of Italian breadcrumbs
  • 3/4 cup shredded Parmsan
  • 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve the zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining oil in a skillet over medium-high heat and saute the mushrooms and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, and heat through for 1 minute.  Remove from the heat.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Adapted from Stuffed Young Zucchini by Rachel Ray.

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Orzo Stuffed Bell Peppers

Ingredients

  • 3 14-ounce cans Italian style tomatoes
  • 3 zucchini, grated
  • 1 teaspoon dried mint
  • 3/4 cup grated Parmesan, plus more for sprinkling*
  • 6 tablespoons canola or olive oil
  • 4 cloves garlic, minced or pressed
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups chicken broth
  • 2 1/4 cups orzo (rice-shaped pasta)
  • 12 sweet bell peppers (We like orange and yellow, but you could use red or green, too.)

Directions

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl with the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the broth to a boil in a large saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm broth to a 4-quart baking dish (about 10×13 inches).

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

*Sometimes I substitute 1/2 cup of the Parmesan for Mozzarella, because it tastes just as good and costs less.

Adapted from Orzo Stuffed Peppers by Giada de Laurentiis.

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Spinach and Artichoke Baked Pasta

Ingredients

  • 1 10-ounce box frozen spinach
  • Salt
  • 13.25 ounce box whole grain short cut pasta
  • 2 tablespoons canola or olive oil
  • 4 garlic cloves, pressed
  • 1 14-ounce can quartered artichoke hearts, drained, patted dry
  • 1/2 cup vegetable broth
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 1 1/2 cups Mozzarella cheese, shredded (about 5 ounces)
  • 1 cup shredded Parmesan cheese

Directions

Preheat the oven to 375 degrees F.

Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible.

Bring a pot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.

Meanwhile, heat 2 tablespoons of the oil in a small skillet over medium to medium-high heat and add the garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the broth to deglaze the pan.

While the artichokes and pasta cook, melt the butter in a  medium pot over medium to medium-high heat. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Mozzarella cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a 2-quart baking dish and cover with the remaining cheese.  Bake until cheese is melted and starting to brown on top, about 30 minutes.

Or, cool and store for a make-ahead meal.  When ready to cook, preheat oven to 375 degrees F.  Bake on a baking sheet 45 minutes or until brown and bubbly on top.

 

Adapted from Spinach and Artichoke Baked Whole Grain Pasta by Rachel Ray.

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