Category: Entree

Posted on

Spaghetti Squash

Spaghetti Squash
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
155 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 155mg
6%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Spaghetti Squash
  2. Sauce
  3. Salt
Instructions
  1. Cut Spaghetti Squash
  2. You can prick the squash a couple of times and then stick it in the microwave for 5 minutes to soften the skin, if you like, or just pick up your blade of choice and tell that squash who’s in charge.
  3. Cut 1/2″ off each end, then cut in half across the width.
  4. Use a sharp knife to cut around the inside of the each half to get out the seeds and other various innards.
  5. Cut further into rings if you’d like, but it’s not necessary.
  6. Salting Spaghetti Squash
  7. Take the extra 15 minutes and salt the squash first. You can be really liberal with the salt, because you’ll wipe it away before cooking, along with all the water that the salt draws out.
  8. The heat from the oven really helps to get the best texture, by further evaporating much of the moisture. Plus, you can salt the squash on a rack fitted over a sheet pan, and then roast it on the same setup for 30 minutes at 400F.
  9. Once the squash has cooled enough to handle, peel the skin away with your fingers, or if it’s stubborn, use your knife to slice the peel off.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Jicama Hash

Jicama Hash
Print
396 calories
90 g
0 g
2 g
10 g
0 g
1006 g
201 g
27 g
0 g
1 g
Nutrition Facts
Serving Size
1006g
Amount Per Serving
Calories 396
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 201mg
8%
Total Carbohydrates 90g
30%
Dietary Fiber 40g
161%
Sugars 27g
Protein 10g
Vitamin A
112%
Vitamin C
630%
Calcium
15%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 jicama diced into cubes
  2. Chopped onion
  3. Chopped bell peppers
  4. Chopped hot pepper
  5. Finely chopped garlic
Seasonings
  1. Salt (for jicama)
  2. Paprika
  3. Chipotle
  4. Garlic powder
  5. Black pepper
  6. Sometimes I use Italian seasoning
Instructions
  1. Buy jicama with an unblemished, unbroken skin, one that seems heavy for its size since jicama is mostly water.
  2. Wash and cut the skin of the jicama off with a knife.
  3. Dice jicama into cubes and toss in a bowl with salt and set aside.
  4. Heat oil in a skillet and add in the onion, peppers, and garlic.
  5. Sauté for 2-3 minutes and then add seasonings to taste, but don't be shy.
  6. Continue sautéing another 2-3 minutes.
  7. Dry salted jicama with a paper towel and add into the skillet.
  8. Sauté jicama with the other ingredients as desired.
  9. Once the jicama is heated through, the dish is ready.
beta
calories
396
fat
2g
protein
10g
carbs
90g
more
NoMayo https://nomayo.us/

Posted on

Spinach and Gruyere Quiche

Spinach and Gruyere Quiche
Print
7097 calories
547 g
2286 g
440 g
276 g
196 g
4197 g
6238 g
10 g
1 g
217 g
Nutrition Facts
Serving Size
4197g
Amount Per Serving
Calories 7097
Calories from Fat 3908
% Daily Value *
Total Fat 440g
677%
Saturated Fat 196g
982%
Trans Fat 1g
Polyunsaturated Fat 63g
Monounsaturated Fat 154g
Cholesterol 2286mg
762%
Sodium 6238mg
260%
Total Carbohydrates 547g
182%
Dietary Fiber 31g
122%
Sugars 10g
Protein 276g
Vitamin A
2753%
Vitamin C
683%
Calcium
702%
Iron
329%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 tablespoon butter
  2. 3 shallots, minced
  3. 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  4. Coarse salt and ground pepper
  5. 8 ounces Gruyere cheese, grated (about 2 cups)
  6. 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
  7. 8 large eggs
  8. 3 cups half-and-half
  9. 1/8 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
beta
calories
7097
fat
440g
protein
276g
carbs
547g
more
NoMayo https://nomayo.us/
Posted on

Sara’s Spinach Pie

Sara's Spinach Pie
Yields 6
Print
3825 calories
101 g
1683 g
280 g
241 g
146 g
2963 g
9664 g
39 g
0 g
118 g
Nutrition Facts
Serving Size
2963g
Yields
6
Amount Per Serving
Calories 3825
Calories from Fat 2469
% Daily Value *
Total Fat 280g
431%
Saturated Fat 146g
728%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 99g
Cholesterol 1683mg
561%
Sodium 9664mg
403%
Total Carbohydrates 101g
34%
Dietary Fiber 26g
103%
Sugars 39g
Protein 241g
Vitamin A
1833%
Vitamin C
463%
Calcium
629%
Iron
201%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 tablespoons olive oil, more as needed
  2. 2 large yellow onions, finely chopped
  3. Sea salt
  4. 2 pounds fresh spinach, washed and thoroughly dried
  5. Vegetable oil or nonstick spray, for oiling pan
  6. 1 pound feta cheese, rinsed in cool water, then crumbled
  7. 12 ounces ricotta cheese, drained
  8. 5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
  9. 5 large eggs, lightly beaten
  10. Freshly ground black pepper
  11. 1 to 2 tablespoons finely chopped fresh dill, or to taste.
Instructions
  1. 1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
  2. 2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
  3. 3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
  4. 4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Notes
  1. I don't know who Sara is.
beta
calories
3825
fat
280g
protein
241g
carbs
101g
more
NoMayo https://nomayo.us/
Posted on

Baked Lentil and Spinach Stuffed Shells

Baked Lentil and Spinach Stuffed Shells
Serves 6
Here's an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch - you'll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.
Print
3288 calories
424 g
292 g
89 g
199 g
47 g
1965 g
4345 g
55 g
0 g
32 g
Nutrition Facts
Serving Size
1965g
Servings
6
Amount Per Serving
Calories 3288
Calories from Fat 779
% Daily Value *
Total Fat 89g
136%
Saturated Fat 47g
236%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
Cholesterol 292mg
97%
Sodium 4345mg
181%
Total Carbohydrates 424g
141%
Dietary Fiber 116g
464%
Sugars 55g
Protein 199g
Vitamin A
673%
Vitamin C
66%
Calcium
255%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 8 ounces (about 30) jumbo pasta shells
  2. 1 (15-ounce) can lentils, drained
  3. 1 1/2 cup reduced-fat ricotta cheese
  4. 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
  5. 1 (25-ounce) jar marinara sauce
  6. 1 1/4 cup shredded part-skim mozzarella cheese
Instructions
  1. Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again. 

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach. Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Notes
  1. Per Serving: Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrate (7g dietary fiber, 13g sugar), 23g protein
beta
calories
3288
fat
89g
protein
199g
carbs
424g
more
NoMayo https://nomayo.us/
Posted on

Asparagus Quiche with Phyllo Crust

Asparagus Quiche with Phyllo Crust
Makes: One 9-inch quiche (8 slices) / Preparation time: 15 minutes / Total time: 1 hour You can rewrap and freeze the unused phyllo dough.
Print
3139 calories
190 g
1219 g
197 g
176 g
108 g
2783 g
3919 g
37 g
1 g
74 g
Nutrition Facts
Serving Size
2783g
Amount Per Serving
Calories 3139
Calories from Fat 1737
% Daily Value *
Total Fat 197g
303%
Saturated Fat 108g
540%
Trans Fat 1g
Polyunsaturated Fat 12g
Monounsaturated Fat 62g
Cholesterol 1219mg
406%
Sodium 3919mg
163%
Total Carbohydrates 190g
63%
Dietary Fiber 45g
182%
Sugars 37g
Protein 176g
Vitamin A
2260%
Vitamin C
168%
Calcium
412%
Iron
241%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 4 large eggs
  2. 1 cup low-fat milk
  3. 1/2 cup fat-free or low-fat half-and-half
  4. 11/4 cups Italian-blend cheese
  5. 3 tablespoons all-purpose flour
  6. 1/2 teaspoon dried Italian seasoning
  7. Salt and pepper to taste
  8. 8 sheets phyllo dough, thawed, 9-by-14-inch sheets
  9. 3 tablespoons unsalted butter, melted
  10. 2 teaspoons olive oil
  11. 11/2 cups asparagus, cut in 1-inch pieces (plus 8 spears, about 3 inches long, with tips)
  12. 11/2 cups frozen leaf spinach or fresh spinach
  13. 4 thin slices of tomatoes
Instructions
  1. Preheat the oven to 350 degrees. Have ready a 9-inch deep-dish pie plate. In a medium bowl, whisk together the milk, half-and-half, cheese, Italian seasoning, flour, salt and pepper. Set aside.
  2. Set the phyllo on a clean work surface and cover with a damp paper towel. Working with one sheet at a time, brush it lightly in streaks with the melted butter. Place one sheet in the pie plate in the center allowing at least 1 inch to hang over the edge. Brush another sheet and place it on top of the first one crosswise. Continue brushing the sheets with butter and layering them in this fashion, making sure you have an overhang around the entire edge. Fold the overhang over to form an edge and brush with butter.
  3. Bake for 6-8 minutes.
  4. Meanwhile, in a small skillet, heat the olive oil. Add the asparagus pieces and sauté 3 to 5 minutes. Add the spinach and sauté 2 minutes or until almost dry. Season with salt and pepper to taste.
  5. Remove partially baked phyllo crust from the oven. Place the asparagus-spinach mixture over the bottom of the crust. Pour the milk mixture over the asparagus. Arrange tomato slices in the center and then arrange the 8 asparagus spears in a circular pattern out from the tomato slices.
  6. Bake 30 to 35 minutes or until filling is set and slightly puffy. If the edges begin to brown too quickly, cover them loosely with foil.
  7. When filling is set, remove from the oven and let sit 10 minutes before slicing and serving.
Notes
  1. While the custard part of today's quiche recipe is basic, feel free to change up the vegetables and use what you have on hand.
Adapted from From and tested by Susan Selasky in the Free Press Test Kitchen
beta
calories
3139
fat
197g
protein
176g
carbs
190g
more
Adapted from From and tested by Susan Selasky in the Free Press Test Kitchen
NoMayo https://nomayo.us/
Posted on

Angry Sicilian Pasta

‘Angry’ Sicilian Pasta

The “angry” in the dish’s title refers to the inclusion of crushed red pepper, but frankly the little bit in the recipe does not provide much heat at all, and you may want to add a lot more.

  • 2 large (ripe tomatoes, chopped)
  • ½ cup shredded fresh basil
  • ¼ cup capers (rinsed and patted dry)
  • ¼ cup chopped fresh spearmint
  • 2 tablespoons chopped fresh oregano
  • 1 garlic clove (grated (see story) or minced)
  • ¼ teaspoon crushed red pepper
  • 1/3 cup extra-virgin olive oil
  • Salt
  • 1 pound bow-tie pasta
  • ½ cup freshly grated pecorino
  1. 1. In a large serving bowl, toss together the tomatoes, basil, capers, mint, oregano, garlic, red pepper and olive oil. Add salt to taste. (The sauce can be made up to an hour ahead of time. Cover and let stand at room temperature.)
  2. 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir well, and cook, stirring frequently, until al dente. Scoop out some of the cooking water and reserve.
  3. 3. Drain the pasta. Add the pasta to the bowl, with a little of the reserved cooking water if needed, and toss well. Add the cheese and toss again. Serve hot or warm.

Adapted from Recipe from "The Italian Vegetable Cookbook" by Michele Scicolone