Tag Archives: Mozzarella

Baked Vegetable Tian Casserole

Baked Vegetable Casserole

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free So this is how it went down…i was asked to make a vegetable side dish for the family I cook for and I easily could’ve gone for a nice green bean saute or some lemon broccolini but nooooo, I went for this!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI had been wanting to make this ever since I ran across it on Pinterest. Then recently a friend posted it on Facebook so I took it as a sign that I needed to make this. I loved it because it was so pretty and I like pretty food. Today was the day!!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI got to break out the mandolin and chopped these veggies in a matter of minutes. I always feel like such a professional bad ass when I use it 🙂

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeThey already look pretty and I hadn’t even put it in the oven yet. The only veggies besides the diced onion that I didn’t use the mandolin for was the tomato because it’s just too fragile so my knife worked just fine for me.

Before you line up all the pretty colors, saute a diced onion with a little garlic and put in the bottom of the baking dish.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeNow, the fun part. I alternated the veggies to make them all pretty. I had some grape tomatoes in the fridge that wanted to be part of the party so in they went too. After I took the picture below, I generously sprinkles salt, pepper and a teaspoon of dried thyme.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeBake at 400 for 30 minutes, COVERED in foil. Remove from oven, top with as little or as much mozzarella as you want. Use vegan cheese if that’s your thing. I only used 1 cup of shredded mozzarella.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freePut back in oven UNCOVERED for another 15 – 20 minutes depending on how hot your oven runs. Check it at 15 minutes. The cheese should be browned a little bit.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

This is probably my new favorite vegetable dish. There are so many good ones but since I can’t stop thinking about this one right now, it’s the new favorite :).

Oh, and this is Miss Bella Boo. She keeps me company when I’m whipping up kitchen masterpieces. I’m a lucky Bunny <3

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

Baked Vegetable Tian Casserole
 
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Author:
Recipe type: Vegetarian, Gluten Free
Serves: 6-8 servings
Ingredients
  • *USE ORGANIC INGREDIENTS WHENEVER AVAILABLE*
  • 1 Tablespoon olive oil
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 4 or 5 tomatoes, sliced
  • 1 large yellow squash, sliced
  • 1 large zucchini, sliced
  • 1 potato, sliced
  • 1 onion, diced small
  • salt/pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease baking dish. I used a 9 x 13.
  3. In a medium skillet, heat oil and add diced onion and minced garlic. Saute until lightly browned, about 6 - 8 minutes.
  4. Place cooked onion and garlic in the bottom of your greased baking dish.
  5. Arrange your veggies according to whatever color pattern you choose.
  6. Once you have created your veggie masterpiece, sprinkle a generous amount of salt and pepper over the top. I used about 1½ teaspoons salt and 1 teaspoon pepper. Then sprinkle the teaspoon of dried thyme.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and sprinkle with cheese or no cheese. Either way, uncover and place back in oven for another 15 - 20 minutes. Start checking at 15 minutes to make sure it doesn't burn.

 

 

 

Spaghetti Squash and Zucchini Parmesan Bake – Gluten Free, Vegetarian

Spaghetti Squash and Zucchini Parmesan Bake

Gluten Free & Vegetarian

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThis vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.

This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.

The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThen just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianOnce it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianAll done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!

Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
 
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Author:
Recipe type: Gluten Free,Vegetarian
Serves: 6
Ingredients
  • 1 large spaghetti squash
  • 1 small sweet onion, sliced thin (about a ½ cup cooked)
  • 2 or 3 medium zucchini, shredded and squeezed to remove water
  • 1 cup tomato sauce
  • ¼ cup grated parmasen
  • 4 ounces shredded mozzarella
  • 1 - 2 olive oil
  • dash salt/pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
  3. While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
  4. While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
  5. Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
  6. Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
  7. Remove baking dish from oven and crank it up to broil.
  8. Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
  9. Let cool for 5 - 10 minutes before serving as it will be blazing hot.
  10. Enjoy!

 

 

 

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

In my journey to eat healthier and explore new foods, I thankfully found quinoa.  If you’ve never tried it, it’s an amazing little seed although frequently thought of as a grain.  If you check out my other quinoa recipe I list all the awesomeness of this superseed.  Because it is a seed and not a grain, it’s wheat-free and gluten-free. Quinoa packs a powerful nutritional punch. Just 1 cup has 12 grams of fiber and 24 grams of protein.  It also has magnesium, vitamin B-6 and iron.

Aways use organic when available

quinoapeppercaption

5.0 from 1 reviews
Quinoa Stuffed Peppers
 
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Quinoa Stuffed Peppers! They are packed with protein, fiber and really really good. You will not be disappointed.
Author:
Recipe type: Vegetarian
Serves: 2
Ingredients
  • 2 yellow, red or green bell peppers. (I prefer yellow or red because they are sweeter)
  • ½ cup quinoa (will cook using the liquid from the tomatoes and water if necessary)
  • ½ can diced tomatoes (I used Hunt's Fire Roasted Tomatoes), reserve the liquid
  • ½ cup fresh chopped mushrooms
  • ¼ cup salsa (any kind you prefer)
  • ½ diced onion
  • 1 cup shredded mozzarella cheese
  • dash of salt
  • dash of pepper
Instructions
  1. Preheat oven to 325.
  2. Prepare the quinoa first. Combine the ½ cup of quinoa with a ½ cup of the tomato liquid from the canned diced tomatoes. If your can of diced tomatoes doesn't provide the full 1 cup of liquid needed to cook the quinoa in, just add water to make up the remaining amount. Bring to a boil then cover and lower to a simmer for 15 minutes stirring occasionally. (The usual way to make quinoa is with water but for this recipe I used the tomato liquid to give the quinoa extra flavor.)
  3. While the quinoa is simmering, chop the tops off the peppers, clean out the seeds and steam until soft but not limp. If you don't have a steamer, you can blanch the peppers just to soften them up a bit.
  4. Heat a skillet with a drizzle of olive oil and saute the mushrooms and onions.
  5. Add the tomatoes, salsa and a dash of salt and pepper next.
  6. Cook over low heat for 15 minutes, stirring occasionally. You'll want to cook away most of the liquid.
  7. Remove mushroom/onion/tomato mixture from heat and fold in the cooked quinoa.
  8. I used tinfoil to make a "donut" so the pepper has somewhere to nest. Spoon quinoa mixture into the peppers and top each with mozzarella cheese.
  9. Bake for 30 minutes. Enjoy.

 

This recipe is for 2 servings (2 peppers) but if you would like a serving for 4, just double the recipe.

I honestly didn’t expect this to recipe to be as awesome as it is. It was damn good!  This one will definitely make it into our meal rotation.  Another example of healthy meets yummy.

UPDATE:  I made these for the hubby last night.  He likes his meat and potatoes so I was curious as to what he would think.  These were a HIT!  He ate all of his and part of mine and I saw him out of the corner of my eye scraping up the last little bits off his plate.  I swear there was only a few quinoa seeds left on that plate.  I’ll be making these again for sure.

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Ricotta and Spinach Stuffed Mushrooms

Ricotta and Spinach Stuffed Mushrooms

I wanted to make a new recipe to share so I opened the fridge, stood there and starred.  I always have portabella mushrooms on hand because I don’t eat bread and use them as the base for pizza’s or tostada’s frequently.  I still had some of my organic veggie stash that I stock up on every weekend so what to make, what to make.  Oh look, there is some ricotta cheese.  Delicious is born!

These are really quick to make.  Gluten free and great option for meatless meals.  Your family will think you went to cooking school or something because these are that good!

Ingredients (I always use organic when available): 

  • 2 portabella mushrooms
  • 1/2 cup ricotta cheese
  • 4 slices mozzarella cheese
  • 1/2 onion (diced)
  • 1/2 red pepper (diced)
  • 2 handfuls of fresh spinach
  • A dash of salt and pepper

Makes 2 servings

Preheat oven to 400.  Scoop the stem and dark gills from the underside of the mushrooms. Brush the cap of the  mushrooms with olive oil.

mushroom vegetable portabella portobello stuffed vegetarian healthy

Preheat a skillet with a drizzle of olive oil.  Add diced onions, diced red pepper and 2 handfuls of fresh spinach.  Add a dash of salt and pepper and saute until the spinach leaves have wilted.

Spread half of the ricotta into each mushroom cap.  Top ricotta with the onion/red pepper/spinach mixture.  Finish off with the 2 mozzarella slices on each mushroom.

mushroom vegetable portabella portobello stuffed vegetarian healthy

Bake for 20 minutes.

mushroom vegetable portabella portobello stuffed vegetarian healthy

Holy stuffed mushrooms, these are delicious!

mushroom vegetable portabella portobello stuffed vegetarian healthy

 

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Cauliflower Cheese Sticks

Cauliflower Cheese Sticks

Low Carb, High Protein, Super Good

Originally I was going to post a recipe for a cauliflower pizza crust as mentioned in my Healthy Portabella Pizza post but then I started craving cheese sticks.  And like I’ve said before, I don’t like to say no to myself very often.

But don’t worry your pretty head, I promise to post a great cauliflower pizza crust recipe very soon.

Let’s get started.  I suggest reading through the few instructions before beginning.  It won’t take long, I promise.

Prep time: 10 min., Cook time: 50 – 60 min. total, Makes 2 servings

Ingredients (use organic when available):

  • 1 hefty cup of cauliflower rice (how-to below)
  • 1 large egg or ¼ cup egg substitute
  • 1 cup shredded low-fat or vegan mozzarella cheese (separated in ¾ cup and ¼ cup)
  • Italian Seasoning and/or salt to taste

Preheat oven to 350 degrees.

Cauliflower rice

 

HOW-TO make cauliflower rice.  This is so easy peazy, it’s ridiculous.  I took my head of cauliflower, trimmed off the big green stem and the leaves and took it to the grater.

I grated it just like cheese and it magically became cauliflower rice.  So genius.  I didn’t grate all the down to the stems, I just did all of the florets.  If you have a food processor you can put the “rice” in it for a few pulses to make it finer.  I didn’t pulse mine and I loved them just the same.

Your head of cauliflower will make way more than the recipe calls for but that’s ok because you can cover it and store it in the fridge.  Trust me, you’ll be making another batch of these really soon.  

Cauliflower rice mixture

Combine your cauliflower rice, your egg and ¾ cup of shredded mozzarella.  If using a large egg, beat it before mixing with the cauliflower.  If you use egg substitute, add away.  Mix until everything is combined well.

 

 

Cauliflower rice

Line a cookie sheet with parchment paper, spray with cooking spray and transfer mixture to it.  It’s ok that it doesn’t cover the entire cookie sheet, the important part is that it’s about a 1/2 inch thick.  Mine only covered about ½ of the sheet.  Bake at 350 for 30 minutes or until set.

You’ll know it’s set when you can flip it over easily.

Cauliflower rice bakedRemove from oven and flip.  I found it easier to cut into quarters with a pizza cutter then flip the pieces.  Increase oven temperature to 450 and bake for 15 minutes after you’ve flipped them over.

 

 

Cauliflower rice bakedAfter the 15 minutes is up, remove from oven and cut into strips.  Separate them slightly on the cookie sheet and sprinkle with Italian seasoning and salt (a little or a lot depending on your taste).  Top with the remaining ¼ cup of mozzarella.  Put back in oven for 10 more minutes or until cheese is melted and starting to brown.

 

Cauliflower Cheese StickLet cool slightly, nothing ruins an evening like a burnt tongue, ouch.  Serve with marinara or pizza sauce.  Pat yourself on the back for making an undercover vegetable dish the family will love.  But don’t blink because these will be gone before you know it.

 

*Truth be told, I used a 1/2 cup of Mexican shredded cheese and 1/2 cup of parmesan because I didn’t have shredded mozzarella in the house.  Fingers crossed.  –Update on using the different cheese:  the Mexican cheese burns faster than mozzarella so I suggest flipping them at 27 minutes then only raising the temperature to 400.  Bake for another 15 minutes like the original recipe then just follow along with the rest of the original steps.

Origin of inspiration for this recipe: http://timelesstreasuretrove.com/cauliflower-cheese-sticks/

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