Category: Vegetarian

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Spinach and Cheese Strata

Spinach and Cheese Strata
Serves 6
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2549 calories
193 g
1971 g
138 g
137 g
72 g
2179 g
7171 g
57 g
2 g
55 g
Nutrition Facts
Serving Size
2179g
Servings
6
Amount Per Serving
Calories 2549
Calories from Fat 1222
% Daily Value *
Total Fat 138g
212%
Saturated Fat 72g
361%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 40g
Cholesterol 1971mg
657%
Sodium 7171mg
299%
Total Carbohydrates 193g
64%
Dietary Fiber 19g
76%
Sugars 57g
Protein 137g
Vitamin A
748%
Vitamin C
192%
Calcium
250%
Iron
145%
* 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 box fresh baby spinach (stems removed)
  2. 1 1/2 cups finely chopped onion (1 large)
  3. 3 tablespoons unsalted butter
  4. 1 teaspoon salt
  5. 1/2 teaspoon black pepper
  6. 1/4 teaspoon freshly grated nutmeg
  7. 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
  8. 6 oz coarsely grated Gruyere (2 c ) used low fat crumbled feta) 2 oz finely grated Parmigiano-Reggiano (1 cup)
  9. 2 3/4 cups milk ( used low fat)
  10. 9 large eggs (used 1-1/2 cartons Costco Egg Starts)
  11. 2 tablespoons Dijon mustard (used 1 T.)
Instructions
  1. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat
  2. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). (used 2 8X8 Corning-type casseroles)
  3. (instead of layering, I tossed bread and cheese, then added spinach)
  4. Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours or overnight (for bread to absorb custard).
  5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes
  6. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
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calories
2549
fat
138g
protein
137g
carbs
193g
more
NoMayo https://nomayo.us/
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Sautéed Broccoli and Mushrooms

Sautéed Broccoli and Mushrooms
Serves 6
Print
412 calories
41 g
0 g
17 g
21 g
2 g
803 g
1317 g
10 g
0 g
14 g
Nutrition Facts
Serving Size
803g
Servings
6
Amount Per Serving
Calories 412
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 1317mg
55%
Total Carbohydrates 41g
14%
Dietary Fiber 5g
19%
Sugars 10g
Protein 21g
Vitamin A
185%
Vitamin C
459%
Calcium
18%
Iron
28%
* 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 tablespoon olive oil
  2. 4 cups sliced mushrooms
  3. 1/4 cup sliced shallot
  4. 1/4 cup dry sherry
  5. 4 cups broccoli florets
  6. 1/2 teaspoon kosher salt
  7. crushed red pepper flakes
  8. 1/2 cup reduced-sodium fat-free chicken broth
  9. 1/4 teaspoon fresh ground black pepper
  10. Slivered & toasted almonds or toasted cashews
Instructions
  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
  3. Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
  4. Add broccoli and salt to pan; stir well.
  5. Stir in broth & red pepper flakes; bring to a boil.
  6. Cover and cook 5 minutes or until broccoli is crisp-tender.
  7. Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
beta
calories
412
fat
17g
protein
21g
carbs
41g
more
NoMayo https://nomayo.us/
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Sara’s Spinach Pie

Sara's Spinach Pie
Serves 6
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
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
Servings
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.
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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.
Adapted from NYT Cooking
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calories
3825
fat
280g
protein
241g
carbs
101g
more
Adapted from NYT Cooking
NoMayo https://nomayo.us/
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Roasted Carrots and Parsnips with Herbs

Roasted Carrots and Parsnips with Herbs
Serves 8
Print
1387 calories
217 g
0 g
58 g
16 g
8 g
1456 g
3929 g
66 g
0 g
48 g
Nutrition Facts
Serving Size
1456g
Servings
8
Amount Per Serving
Calories 1387
Calories from Fat 514
% Daily Value *
Total Fat 58g
90%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 41g
Cholesterol 0mg
0%
Sodium 3929mg
164%
Total Carbohydrates 217g
72%
Dietary Fiber 61g
242%
Sugars 66g
Protein 16g
Vitamin A
1430%
Vitamin C
316%
Calcium
54%
Iron
45%
* 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 parsnips
  2. 7 carrots
  3. 1/4 cup olive oil
  4. 1 1/2 teaspoons salt, or to taste
  5. 1 teaspoon freshly ground black pepper, or to taste
  6. 1 tablespoon freshly chopped rosemary
  7. 1 tablespoon freshly chopped sage
Instructions
  1. Preheat the oven to 350 degrees. Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches long and 3/4-inch thick. All the pieces should be of uniform size and shape. Toss the parsnips and carrots with the oil, salt, pepper, rosemary and sage in a large bowl.
  2. Spread in a large, shallow baking pan. Roast the vegetables in the lower one-third of the oven until tender, about 30-35 minutes.
Notes
  1. From "Gourmet Meals in Minutes," by the Culinary Institute of America (Lebhar-Freidman, $40). Tested by Susan M. Selasky for the Free Press Test Kitchen. 130 calories (48% from fat), 7 grams fat 1 gram sat. fat), 16 grams carbohydrates, 1 gram protein, 460 mg sodium, 0 mg cholesterol, 3 grams fiber
beta
calories
1387
fat
58g
protein
16g
carbs
217g
more
NoMayo https://nomayo.us/
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Potato Latkes

Potato Latkes
Yields 20
Print
1716 calories
328 g
277 g
27 g
49 g
5 g
1771 g
2583 g
15 g
1 g
20 g
Nutrition Facts
Serving Size
1771g
Yields
20
Amount Per Serving
Calories 1716
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 277mg
92%
Sodium 2583mg
108%
Total Carbohydrates 328g
109%
Dietary Fiber 23g
93%
Sugars 15g
Protein 49g
Vitamin A
12%
Vitamin C
154%
Calcium
30%
Iron
84%
* 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 potatoes (Yukon Gold is recommended)
  2. 1 onion
  3. 2 eggs, scrambled
  4. ½ cup of flour
  5. 1 tsp salt
  6. pepper to taste
  7. A buttload of canola oil
Instructions
  1. Wash potatoes well; do not peel. Cut small enough to fit into food processor.
  2. Insert shredding blade and shred potatoes and onion.
  3. Mix all ingredients in mixing bowl.
  4. Pour into towel and squeeze out as much liquid as possible.
  5. Hand form into patties. Discard leftover liquid.
  6. Heat one inch of oil (I use a wok) and fry latkes until golden brown, turning once. Drain on paper towel.
Notes
beta
calories
1716
fat
27g
protein
49g
carbs
328g
more
NoMayo https://nomayo.us/
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Marinated Tomatoes

Marinated Tomatoes
Print
257 calories
29 g
0 g
15 g
5 g
2 g
525 g
36 g
19 g
0 g
12 g
Nutrition Facts
Serving Size
525g
Amount Per Serving
Calories 257
Calories from Fat 128
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 36mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
25%
Sugars 19g
Protein 5g
Vitamin A
79%
Vitamin C
114%
Calcium
8%
Iron
13%
* 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. 16 ounces cocktail tomatoes, halved
  2. 1 tablespoon extra-virgin olive oil
  3. 3 tablespoons balsamic vinegar
  4. 2 cloves garlic, minced
  5. 1 tablespoon minced fresh rosemary
  6. 1 tablespoon chopped fresh thyme
Instructions
  1. In a medium bowl, toss together all ingredients and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
257
fat
15g
protein
5g
carbs
29g
more
NoMayo https://nomayo.us/
Posted on

Marinated Peppers

Marinated Peppers
Print
Total Time
3 hr
Total Time
3 hr
116 calories
24 g
0 g
1 g
4 g
0 g
365 g
169 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
365g
Amount Per Serving
Calories 116
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 24g
8%
Dietary Fiber 6g
24%
Sugars 5g
Protein 4g
Vitamin A
85%
Vitamin C
839%
Calcium
7%
Iron
12%
* 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 yellow bell pepper
  2. 1 red bell pepper
  3. 2 tablespoon minced fresh rosemary
  4. 3 tablespoons red wine vinegar
  5. 1 clove garlic, minced
  6. Zest of 1/2 orange
  7. Salt and ground black pepper to taste
Instructions
  1. Using a gas flame, a grill or a broiler, roast the peppers near the heat source until the skin blisters and turns black. Place the peppers in a bowl and cover with plastic wrap to allow the steam to loosen the skin When the peppers are cool enough to handle, peel off the skin, Seed the peppers and cut into strips. In a medium bowl, combine the rosemary, vinegar, garlic and orange zest. Add the peppers, then season with salt and black pepper. Marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
116
fat
1g
protein
4g
carbs
24g
more
NoMayo https://nomayo.us/
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Marinated Asparagus

Marinated Asparagus
Print
294 calories
87 g
0 g
2 g
8 g
0 g
505 g
366 g
28 g
0 g
1 g
Nutrition Facts
Serving Size
505g
Amount Per Serving
Calories 294
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 366mg
15%
Total Carbohydrates 87g
29%
Dietary Fiber 47g
186%
Sugars 28g
Protein 8g
Vitamin A
10%
Vitamin C
886%
Calcium
70%
Iron
41%
* 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 cloves garlic, minced
  2. 1/4 cup balsamic vinegar
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon chopped fresh rosemary
  5. 1 tablespoon chopped fresh thyme
  6. 1 tablespoon chopped fresh oregano
  7. Zest of l lemon
  8. Salt and ground black pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil. Set a bowl of ice water next to the stove. Add the asparagus to the boiling water and blanch for 3 to 4 minutes or until just tender. Remove from the pot and set in the ice water just until cool. Drain well in a shallow dish, combine the garlic, vinegar, worcestershire, rosemary, thyme, oregano and zest. Season with salt and pepper, then add the asparagus. Toss to coat and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
294
fat
2g
protein
8g
carbs
87g
more
NoMayo https://nomayo.us/
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Marinated Mushrooms

Marinated Mushrooms
Print
255 calories
22 g
0 g
15 g
9 g
2 g
320 g
179 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
320g
Amount Per Serving
Calories 255
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
24%
Sugars 10g
Protein 9g
Vitamin A
7%
Vitamin C
24%
Calcium
15%
Iron
26%
* 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 tablespoon extra-virgin olive oil
  2. 8 ounces white button mushrooms
  3. 2 cloves garlic, peeled, minced
  4. 2 tablespoons white balsamic vinegar
  5. 2 tablespoons white wine
  6. 2 tablespoons chopped fresh thyme
  7. 1 tablespoon chopped fresh oregano
  8. Salt and ground black pepper to taste
Instructions
  1. In a large skillet over medium-high, heat the oil Add the mushrooms and sauté for 3 minutes. Add the garlic and sauté for another 3 minutes. Add the vinegar and wine. Remove from the heat and stir in the thyme and oregano. Season with salt and pepper marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
255
fat
15g
protein
9g
carbs
22g
more
NoMayo https://nomayo.us/
Posted on

Potato Nik

Potato Nik
Print
2156 calories
348 g
372 g
68 g
54 g
7 g
2109 g
400 g
21 g
0 g
57 g
Nutrition Facts
Serving Size
2109g
Amount Per Serving
Calories 2156
Calories from Fat 599
% Daily Value *
Total Fat 68g
104%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 44g
Cholesterol 372mg
124%
Sodium 400mg
17%
Total Carbohydrates 348g
116%
Dietary Fiber 28g
112%
Sugars 21g
Protein 54g
Vitamin A
34%
Vitamin C
189%
Calcium
57%
Iron
102%
* 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. 8 potatoes
  2. 2 onions
  3. 1 heaping tsp baking powder
  4. 2 heaping tbsp flour
  5. garlic powder
  6. salt
  7. pepper
  8. paprika
  9. 1/4c oil
  10. 2 eggs
Instructions
  1. Grate oil and potatoes, using fine side of grater
  2. Break eggs into mixture and add seasonings
  3. Add flour and baking powder
  4. Mix well
  5. Add 1/4c oil to 13x9 pyrex dish and add ingredients
  6. Bake for 1 hr or more at 300º
Notes
  1. NYT recipe: https://cooking.nytimes.com/recipes/12207-potato-nik
beta
calories
2156
fat
68g
protein
54g
carbs
348g
more
NoMayo https://nomayo.us/