Category: Vegetarian

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Hashbrown Casserole

Hashbrown Casserole
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 32 ounces frozen hashbrowns, thawed
  2. ½ cup unsalted butter, melted
  3. 10.25 ounce can cream of chicken soup (For vegetarian version use cream of mushroom)
  4. 16 ounces sour cream, full fat
  5. ½ cup finely chopped yellow onion, about 1 small onion
  6. 8 ounces cheddar cheese, shredded (about 2 cups)
  7. 1 teaspoon salt
  8. ½ teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
  2. In a large bowl, stir together all of the ingredients until thoroughly combined.
  3. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving. Sprinkle with chopped fresh parsley or chives, if desired.
Notes
  1. rozen Shredded Hashbrowns – The hash browns should be thawed before using so that the dish bakes evenly. You can also use the diced hashbrowns if you’d like. I do not recommend using fresh potatoes, as there would be too much excess moisture.
  2. Cream of Chicken Soup – You can also substitute cream of mushroom soup.
  3. Sour Cream – You can substitute full-fat, plain Greek yogurt.
  4. Cheddar Cheese – The classic pick for this type of casserole and you can use sharp cheddar cheese or mild, but you can also use other cheese varieties, too. Other good options are mozzarella, gouda, Montery Jack, and Colby cheese.
  5. Turn it into Funeral Potatoes – Simply add a topping of crushed cornflakes or Ritz crackers for extra taste and texture.
  6. Spice it up – Stir in a 4-ounce can of green chiles to give this casserole a kick and southwest flavor.
  7. Make-Ahead – You can assemble this casserole in the baking dish, cover it with plastic wrap, and refrigerate for up to 2 days before baking.
  8. Storage – Once the casserole is baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
  9. You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.
Adapted from Browneyed Baker
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French Toast

Bon Appetit French Toast
Serves 4
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Amount Per Serving
Calories 0
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 large eggs
  2. ¾ cup heavy cream
  3. ¾ cup whole milk
  4. ¼ cup granulated sugar or light brown sugar
  5. 1 tsp vanilla extract
  6. Pinch of kosher salt
  7. Six ¾"-thick slices challah, brioche, or Pullman loaf
  8. 2 Tbsp. unsalted butter, divided, plus more for serving
  9. 2 Tbsp. vegetable oil, divided
  10. Pure maple syrup, jam, whipped cream, or powdered sugar (for serving)
Instructions
  1. Preheat oven to 250°.
  2. Lightly beat 6 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup granulated sugar or light brown sugar, and pinch of kosher salt in a large shallow dish (a lasagna pan is perfect).
  3. Add six ¾"-thick slices challah, brioche, or Pullman loaf to egg mixture in a single layer, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak 10 minutes.
  4. Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.
  5. Heat 1 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large nonstick skillet or griddle over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side.
  6. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. unsalted butter and remaining 1 Tbsp. vegetable oil.
  7. Serve slices of French toast with pure maple syrup, jam, whipped cream, or powdered sugar.
Notes
  1. Bread can soak overnight.
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Citrus Salad

Citrus Salad
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large oranges
  2. 1 large pink grapefruit
  3. 1 medium blood orange
  4. Kosher salt
  5. For the vinaigrette
  6. 3 tablespoons extra virgin olive oil
  7. 3 tablespoons pomegranate juice
  8. 1 tablespoon red wine vinegar
  9. 1/2 teaspoon honey
  10. Splash lemon juice, to taste
  11. Fresh mint leaves, for garnish
  12. Pomegranate arils, for garnish
Instructions
  1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.
  2. Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.
  3. Garnish salad with pomegranate seeds and fresh mint.
Notes
  1. SUBSITUTIONS
  2. Citrus: Use a combination of colors and flavors. Clementines, Mineola oranges, Cara Cara oranges, tangelos, grapefruit and blood oranges are great choices.
  3. Pomegranate Arils: These add fresh flavor and crunch to the salad. You can omit, if desired, or substitute with sliced almonds for another type of nut.
  4. Olive Oil: You can substitute with avocado oil.
  5. Red Wine Vinegar: You can substitute with apple cider vinegar or balsamic vinegar. These might alter the flavor slightly.
  6. Honey: This slightly sweetens the dressing, but you can omit if desired.
Adapted from Spoonful of Flavor
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Mini Breakfast Casseroles

Mini Breakfast Casseroles
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the ramekins
  1. Cooking spray
  2. 3 slices whole wheat bread, cubed
  3. 1 pint cherry tomatoes, halved
  4. 1 ½ cups chopped fresh spinach
  5. 1 to 1 ½ cups shredded mozzarella cheese
For the egg mixture
  1. 12 large eggs
  2. 1 cup milk (2%, skim or your favorite)
  3. 1 teaspoon ground mustard
  4. 1 teaspoon kosher salt
  5. ½ teaspoon black pepper
Instructions
  1. Preheat the oven to 350.
  2. Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
  3. Place torn pieces of bread in bottom of each ramekin and then top with desired toppings: tomatoes, spinach and mozzarella cheese are suggested here but you can absolutely substitute!
  4. Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
  5. Use a measuring cup or ladle to divide egg mixture evenly among the 6 ramekins. You’ll need about ¾ cup of the egg mixture for each ramekin.
  6. Place the baking sheet with the ramekins in the oven and bake at 350 for 30-35 minutes, until set. Let sit for 5 minutes before serving. (You can serve in the ramekins or use a knife to loosen the egg casseroles from each ramekin and serve on a plate.)
Customize
  1. Vegetables: You can also use your favorite veggies here in place of or in addition to the tomatoes and spinach. If you want to use zucchini, peppers or something else that’s a bit harder, you can sauté them in a pan quickly or steam them for a few minutes to soften them before placing them in the ramekins.
  2. Cheese: I wrote the recipe for mozzarella cheese below but we’ve also used goat cheese here. And cheddar or any other shredded cheese could certainly work too.
  3. Bread: I normally use whole wheat bread (since that’s what we usually have on hand) but I’ve made it before with a harder French bread before and that worked great too.
  4. Eggs: You can substitute egg beaters for the egg mixture (all or part of it), if you prefer. (I’ve done this for my Mom’s ramekin because she has an egg allergy.)
  5. Ramekins: Oh, and I use 4” ramekins like these. The full recipe makes 6 large ramekins - these are big servings! You can adjust to how many you need or try a smaller size and keep an eye on the baking time.
Adapted from Family Food - On the Table
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Tabbouleh

Traditional Tabbouleh
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Polyunsaturated Fat 0g
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Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2c bulgur wheat
  2. 2c chopped fresh parsley (I use curly)
  3. 1c chopped tomato
  4. 1/4c chopped red onion
  5. 3 tbsp lemon juice
  6. 3 tbsp olive oil
  7. 1/2 tsp kosher salt
Instructions
  1. Cover the bulgur with several inches of cold water in large bowl.
  2. Let stand for 30 minutes or until the bulgur is at desired firmness
  3. Drain well and return to bowl.
  4. Add the parsley, tomato, onion, lemon juice, oil and salt.
  5. Toss to combine and serve
Notes
  1. Variations include kale or quinoa instead of parsley.
  2. Pomegranate seeds are a pleasant addition when in season.
Adapted from Zahav
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Brussels Sprouts – Grilled

Grilled Brussels Sprouts
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound Brussels sprouts, as uniform in size as possible (See Cook's Note)
  2. 2 tablespoons olive oil
  3. 1 tablespoon minced garlic
  4. 1 teaspoon dry mustard
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat a grill to medium.
  2. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.
  3. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.
  4. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them.
  5. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame.
  6. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.
  7. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
Notes
  1. I tried this recipe and it's (chef's kiss) The mustard adds a nice kick. The sprouts come out crispy.
Adapted from Food Network
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Three Onion Galette

Three Onion Galette
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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The pastry
  1. One 8 or 9-inch pie crust or one buttery pie dough recipe, see above
  2. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried, crumbled
The onion filling
  1. 2 tablespoons olive oil
  2. 1 large red onion, thinly sliced
  3. 2 leeks, dark green section removed and discarded, and pale green and white section cut in half lengthwise, washed and thinly sliced
  4. 4 scallions, ends trimmed off and then white and green section cut into 1-inch pieces
  5. Salt and freshly ground black pepper
  6. ⅓ cup finely chopped fresh parsley, preferably Italian flat parsley
  7. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried and crumbled
  8. 1 cup half and half or heavy cream
  9. ½ cup grated Parmesan cheese
Instructions
  1. Make the pastry or take your store-bought pastry and let it come to room temperature for about 10 minutes. Place a piece of parchment paper or a silicone mat on a large cookie or baking sheet.
  2. Working on a lightly floured work surface, roll out the dough to a 14-inch circle. Roll the dough around the rolling pin and transfer the dough to the prepared pan. Sprinkle the rosemary on top and press the herb gently into the dough. Refrigerate until your filling is ready.
  3. To prepare the filling: in a large skillet, heat the oil over low heat. Add the onion, leeks, and scallions and cook, stirring frequently, for 10 minutes. Stir in salt and pepper, the parsley and the rosemary and cook for another minute. Add the half and half or cream, raise the heat to medium, and cook until the cream is slightly thickened, about 8 minutes. Remove from the heat and stir in the cheese until melted.
  4. When the filling has cooled to room temperature, spoon the filling into the center of the chilled pastry circle, about 3 inches from the outside edge. Fold the edges of the dough in towards the filling, leaving the center of the filling exposed, pleating the dough as you work around the crostata. For a more refined look, you can roll the edges of the dough (closest to the filling) under to create a cleaner look. Refrigerate for 10 to 15 minutes.
  5. Arrange a rack in the middle of the oven and preheat to 400 degrees. Bake for about 45 to 50 minutes or until the pastry is golden brown and the filling is bubbling. Serve hot or at room temperature.
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Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
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Calories 0
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Cooking spray
  2. 3 cups chopped broccoli florets
  3. 1 cup grated cheddar cheese
  4. 2/3 cup 2% milk
  5. 1/4 cup half & half cream
  6. 5 large eggs
  7. 3/4 teaspoon kosher salt
  8. 1/8 teaspoon ground black pepper
  9. pinch freshly grated nutmeg
Instructions
  1. Preheat your oven to 350 degrees. Spray a pie dish with oil.
  2. Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  3. Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  5. Cut the quiche into 6 pieces and serve.
Notes
  1. Serving: 1slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 178mg, Sodium: 358mg, Fiber: 1.5g, Sugar: 3g
Adapted from skinnytaste.com
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Crispy Baked Potato

Baked Potato
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Calories 0
Calories from Fat 0
% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 large baking potatoes, like russets
  2. 1 teaspoon olive oil
  3. Kosher salt
  4. 4 tablespoons unsalted butter
Instructions
  1. Preheat oven to 450.
  2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
  3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
  4. Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.
Notes
  1. I use a convection oven and bake them at 425°
Adapted from NYT
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Penne alla Vodka

Penne alla Vodka
Serves 4
Rigatoni is an excellent option, too
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Amount Per Serving
Calories 0
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons (45g) unsalted butter
  2. 1 medium (8-ounce; 225g) yellow onion, diced
  3. 3 medium cloves garlic, thinly sliced
  4. Pinch red pepper flakes
  5. Kosher salt
  6. One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  7. One 14 1/2-ounce (411g) can whole peeled tomatoes
  8. 1 cup (240ml) heavy cream
  9. 1 pound (450g) short tubular pasta, such as rigatoni or penne
  10. 1/4 cup (60ml) vodka, plus more if desired
  11. 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving
Instructions
  1. In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onions, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.
  2. Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.
  3. Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.
  4. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.
  5. Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. [Shown here with one serving size.]
  6. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can't detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.
Notes
  1. Why It Works
  2. Using a hefty dose of tomato paste gives the sauce the deeply sweet base notes it needs, while a small can of tomatoes adds a brighter layer of flavor.
  3. Very gently cooking the onions and garlic in butter makes them very sweet and mild, without any harsh onion flavor remaining in the final sauce.
  4. Adding the vodka to the sauce when there are only a handful of minutes left of cooking time ensures the sauce is neither overly boozy nor absent of the flavor-enhancing effects of the vodka.
  5. Make-Ahead and Storage
  6. The vodka sauce can be made ahead through Step 3 (blending). Keep refrigerated in an airtight container up to 5 days. To use, reheat sauce in a pot, then resume recipe instructions with Step 4.
Adapted from from Andrew Miller
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