vegetarian | Good Dinner Mrs Mellen

Tag: vegetarian
- Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  Posted at 11:16 am by Good Dinner Mrs Mellen
  
  Sep 11th
  First let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size. Eating rich dishes and staying thin is all about portion control and exercise. It’s important to me that I don’t encourage anyone to over eat. With that said let’s get on to this wonderful bread pudding. Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. One summer in New Hampshire I ordered a savory bread pudding and I was hooked. I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish.
  
  Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  1(1pound) loaf crusty white bread
  
  1/4 cup olive oil
  
  1 tablespoon fresh thyme
  
  2 tablespoon fresh basil
  
  1 tablespoon fresh oregano
  
  1 garlic clove, minced
  
  3 tablespoon olive oil
  
  2 shallots, chopped
  
  2 cloves garlic chopped
  
  2 cups chopped heirloom tomatoes
  
  3 1/2 cup heavy whipping cream
  
  8 large eggs
  
  1 teaspoon black pepper
  
  8 ounces fresh mozzarella chopped into 1-in cubes
  
  2 tablespoon grated Parmesan cheese
  
  Heat oven to 375 F. Butter or spray with cooking spray a 13x9x2-inch baking dish. Cut bottom crust and short ends off bread, discarding. Cut remaining bread with crust into 1-inch cubes(about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, basil, oregano and garlic; toss to coat. Spread bread cubes out on large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 15-20 minutes. Return toasted bread cubes to the same bowl.
  
  Add olive oil to large skillet. Add shallot and garlic saute about 5 minutes stirring occasionally. Add tomatoes continuing to cook for additional 5 minutes. Set aside.
  
  Whisk heavy cream, eggs, salt and ground pepper in large bowl. Mix egg mixture into bread. Place 1/3 of bread and egg mixture in prepared pan. Layer with 1/2 tomato then cheese. Continue layering 1/3 bread then 1/2 tomato and cheese then finally remaining 1/3 bread mixture. Sprinkle top with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate.
  
  Preheat oven 350 F. Bake uncovered until set and top is golden about 50-60 minutes. Let stand 15 minutes before cutting and serving.
  
  Enjoy!
  
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  Posted in Casserole, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Vegetarian, Weeknight dinner | Tagged bread, family meal, heirloom tomatotes, herbs, Mozzarella, savory bread pudding, vegetarian
- Farro Stuffed Eggplant
  
  Posted at 5:42 am by Good Dinner Mrs Mellen
  
  Aug 20th
  I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer’s markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.
  
  Farro Stuffed Eggplant
  
  2 round eggplants
  
  1/4 cup olive oil
  
  1 bunch scallions, sliced, white part only
  
  2 cloves garlic, chopped
  
  red pepper flakes
  
  2 tablespoons fresh basil, chopped
  
  1 large red pepper, shopped in to small pieces
  
  1 cup chopped cherry tomatoes
  
  1/2 cup farro, cooked according to directions
  
  Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of eggplant and discard. Cut out the pulp of the eggplant. Using a spoon scoop out remaining pulp making a bowl out of the eggplant. Chop eggplant pulp into cubes then place the pulp in a colander; sprinkle with salt. Also sprinkle salt inside eggplant bowl, both set for 30 minutes. Rinse eggplant pulp and bowls with water patting dry with paper towels. Heat olive oil in medium sauteing pan add scallions cooking on medium for a few minutes then add garlic. Cook just until you can smell the garlic, add red pepper flakes and basil. Continue to cook for a minute then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly. Then add farro stir to combine. Remove from heat cooling for 15 minutes. Stuff eggplant with farro filling. Place in prepared baking dish and bake for 20-25 minutes.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, light dinner, Side dish, vegetable bake, Vegetables, Vegetarian | Tagged easy, Eggplant, farm fresh, farro, tomatoes, vegetarian
- Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Posted at 3:38 pm by Good Dinner Mrs Mellen
  
  Jul 13th
  Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad.
  
  Ingredients
  
  4-5 cups bitter or spicy greens
  
  1/2 honeydew melon, cubed
  
  1/2 cup blueberries
  
  1/4 cup chopped apricots
  
  1/4 cup chopped pecans
  
  2 tablespoon sliced red onion*
  
  Preparation
  
  Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette.
  
  Balsamic Vinaigrette
  
  Ingredients
  
  3 tablespoons balsamic vinegar
  
  1 tablespoon Dijon mustard
  
  1 garlic clove, minced
  
  1/2 cup olive oil
  
  Salt and freshly ground pepper
  
  Preparation
  
  In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
  
  *Soaking the onion mellows the taste.
  
  Enjoy!
  
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  Posted in entertaining, family meals, Farm Fresh Produce, Food, Healthy, Salad, vegan, Vegetarian | Tagged blueberries, Good Dinner Mrs Mellen, melon, pecans, salad, Tart Greens, vegetarian
- Pine Nut, Tomato and Cucumber salad
  
  Posted at 12:32 pm by Good Dinner Mrs Mellen
  
  Jul 10th
  Can’t get enough of salads, neither can I. Nor can I ever say no to delicious fresh picked tomatoes. Ah, this tomato and cucumber salad capture the essence of summer, cool, crisp and fresh. I’ve added a little spice and crunch to the mix creating a refreshing salad that compliments meat or fish.
  
  Ingredients
  
  1 pound tomatoes, thinly sliced crosswise
  
  1 pound gourmet cherry tomatoes, slice in quarters
  
  1 thinly sliced English cucumber
  
  1 tablespoon soy sauce
  
  1 tablespoon rice vinegar
  
  2 teaspoons olive oil
  
  1 1/2 teaspoons granulated sugar
  
  2 medium scallions, dark green parts only, thinly sliced
  
  1 medium jalapeno chile, thinly sliced crosswise
  
  2 teaspoons toasted pine nuts
  
  1/4 teaspoon sea salt
  
  1/4 teaspoon black pepper
  Preparation
  
  Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle dressing over tomatoes and cucumbers, and top with scallions, chile, and pine nuts . Sprinkle with salt and pepper. Serve immediately. Can be made a day ahead. Refrigerate until serving then drizzle with dressing.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, scallops, Side dish, vegan, Vegetarian | Tagged cucumbers, easy, Good Dinner Mrs Mellen, pine nuts, salad, tomatoes, vegetarian
- Easy sauteed fresh vegetables
  
  Posted at 8:25 am by Good Dinner Mrs Mellen
  
  Apr 16th
  Eat your vegetables your Mom always said and she was right! Veggies are so good tasting as well as good for you. Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner. I just serve over greens, polenta, farro or any whole grain. I wonderful healthy satisfying meal.
  
  Sauteed Fresh Vegetables over Greens
  
  2 tablespoons olive oil
  
  2 cloves garlic, minced
  
  1 large shallot, chopped
  
  Two Red peppers, chopped
  
  8 oz fresh sliced mushrooms, I like baby portabella
  
  1 cup sliced grape tomatoes
  
  1 can chick peas, drained and rinsed
  
  2 teaspoon capers
  
  1/4 cup sliced kalamata olives
  
  1/4 teaspoon pepper
  
  2 tablespoon fresh basil, chopped
  
  Fresh greens, I used a combination of kale and baby spinach
  
  Heat olive oil in medium saute pan over medium heat. Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter. Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes. Add capers, olives, pepper and basil cooking for a few minutes. Place veggie mixture on top of greens.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Healthy, light dinner, lunch, vegan, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged beans, easy, Good Dinner Mrs Mellen, vegetarian
- Healthy Homemade Granola
  
  Posted at 7:48 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  I love Granola for breakfast combined with blueberries and Greek yogurt. Lately I’ve become concerned with how much sugar store bought granola contains. So I decided to make my own version with less sugar tasting just as flavorful.
  
  Homemade Granola
  
  2 cup regular Oats, not quick
  
  1 cup sliced almonds
  
  1/2 cup dried cranberries
  
  2 tablespoon honey
  
  2 tablespoon healthy oil, I use olive
  
  1 teaspoon of vanilla
  
  pinch of sea salt
  
  Preheat oven 300 F. Combine all ingredients in large bowl, tossing until thoroughly combined. Place in sallow baking pan and bake for 10 minutes. Cool before pointing in a air tight container. I like to store in refrigerator to keep fresh.
  
  You can change up this recipe by adding an assortment of nuts and seeds or use other dried fruits. If you like cinnamon add a tablespoon for additional flavor
  
  Enjoy!
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  Posted in Easy recipes, Food, Healthy, vegan, Vegetarian | Tagged Breakfast, easy, Good Dinner Mrs Mellen, granola, Healthy, vegetarian
- A Trio of Heart Warming Soups for a Snowy Day!
  
  Posted at 5:48 pm by Good Dinner Mrs Mellen
  
  Dec 30th
  One of my favorite things about living in New England is snow days! Mother Nature visits our part of the earth all winter long with the gift of beautiful fresh snow which means for most of us an impromptu snow day. Ah, safe in my warm home looking out on the majestic brilliant white snow falling in my back yard starts me thinking that it’s time to restock my freezer with home made soups to warm us all on the snowy winter days ahead!
  
  I’ve spotlight a trio of my family favorites heart warming soups for a snowy day or any day in fact!
  
  Garlicky Baby Bela Mushroom Soup with Brown Rice
  
  Making soup is so much fun on a cold wintry day especially when I use mushrooms. I make many different soups but I like this soup so much that I make it over and over changing a little here and a little there. Today I wanted the soup very flavorful add four cloves of garlic! Garlic sauteing filled my kitchen, so delightful.
  
  Baby Bela Garlic Mushroom Soup with Brown Rice
  
  2 tablespoon olive oil with Myer lemon
  
  4 cloves garlic, minced
  
  8 oz baby Bela mushrooms, chopped
  
  32 oz organic vegetable broth
  
  2 teaspoons Herbs de Provence
  
  1/4 cup brown rice, I used Trader Joe’s Brown Rice Melody
  
  Rinse mushrooms well and pat dry. Heat olive oil in medium sauce pan over medium heat. Add garlic sauteing for 5 minutes on low heat. Don’t let garlic brown. Add mushrooms; continue sauteing for 10 minutes. Pour in broth bring to a boil. Add herbs and rice; cover and simmer on low for 30 minutes.
  
  Spinach, cheese and egg Chichen Soup – Stracciatella
  
  This recipe for Stracciatella is an old family recipe that my grandmother passed down to my mother and my mother to me. Every Italian family has their own way of making Stracciatella, some families use eggs, cheese and pasta, some families use only eggs and cheese, our family uses spinach, eggs, cheese and chicken. I love this wonderful soup that is a meal with a salad and a beautiful loaf of bread. I have included my mothers recipe for Chicken stock or you can substitute low fat chicken broth.(chicken stock isn’t that hard to make!) If you use chicken broth use 4 quarts. And I love chicken in the soup so just add 3 cups of cooked chicken.
  
  Stracciatella
  
  Chicken Stock
  
  1 4 1/2 lb 5 lb whole chicken
  
  2 celery ribs, cut into 2-inch lengths
  
  2 carrots, quartered
  
  2 medium onions, halved
  
  6 fresh parsley stems(without leaves)
  
  1 Turkish bay leaf
  
  8 black peppercorns
  
  3-4 qt cold water, enough to cover the chicken
  
  1 1/2 tsp salt
  
  Wash chicken well. My mother always put a tablespoon of sea salt in the chicken cavity for a few minutes and then rinses the chicken well. Bring all ingredients to a boil in a large 10-qt pot. Skim the frothy fat off until there is no more sudsy fat. Simmer for 3 hours, covered. Remove chicken to a large bowl and set aside. The chicken will be very tender and fall apart. Let cool and then remove meat from the chicken. set aside The white meat is what I like to use in my soup. Pour stock through a fine-mesh sieve into a large bowl and discard the remains in the sieve. If using stock right away, skim off and discard any reminding fat. If not cool stock completely, skim fat and then chill covered. If you make the stock a day ahead and chill over night the fat will form on the top and is very easy to remove making the stock lower in fat. Stock will keep chilled for 3 days or can be frozen for 1 month.
  
  Soup
  
  1 box 10 oz frozen chopped spinach
  
  5 eggs
  
  1 cup Parmesan cheese, plus additional for serving
  
  Cooked chicken about 3 cups cut into bit size pieces
  
  Cook spinach according to package instructions, I like to microwave. Beat eggs well in large bowl adding spinach and 1 cup cheese. Bring stock to boil, add spinach mixture. Don’t stir for a minute or two. Stir and reduce heat immediately to low. Continue stirring for 4 to 5 more minutes. Add cooked chicken. Season to taste with salt and pepper. Serve hot, topped with additional grated cheese.
  
  Tortellini and Escarole Soup
  
  3 Tablespoon olive oil
  
  3 clovers garlic crushed
  
  2 shallots, chopped
  
  1 head of escarole, thoroughly washed and cut into bit size pieces
  
  1 box(32 oz.) organic low salt chicken broth, I love Trader Joe’s
  
  1 package cheese tortellini(9 oz) fresh or frozen
  
  Parmesan cheese (optional)
  
  Cook garlic and shallots in olive oil on low for 5 just until shallots are translucent. Don’t brown garlic (it taste bitter if you do). Add escarole, stir, coating escarole with olive and cook for another 5 minutes just until the escarole is wilted. Add chicken broth, tortellini, salt and pepper to taste. Bring to boil, then simmer for 20 minutes.
  
  Sprinkle Parmesan cheese over individual servings if you want. Serve with fresh Italian bread and a salad for a wonderful fall meal.
  
  Enjoy!
  
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  Posted in Chicken, Soups | Tagged easy, garlic, Good Dinner Mrs Mellen, Soup, vegetarian
- Blizzard 2015 Provencal Vegetable Soup with Pistou
  
  Posted at 9:54 am by Good Dinner Mrs Mellen
  
  Jan 29th
  On a snowy blizzard day or any day what could be more enjoyable than a bowl of homemade Vegetable Soup with Pistou. I make this classic french Provencal soup vegetarian by using vegetable stock. You can substitute chicken stock if you prefer. I also added one of my favorite grains, farro for an added nutty grain taste.
  
  Ingredients
  
  2 tablespoons good olive oil
  
  2 cups chopped onions (2 onions)
  
  1 cup chopped celery (4 stalks)
  
  2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  
  3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
  
  3 cups 1/2-inch-diced carrots (1 pound)
  
  1 1/2 tablespoons kosher salt
  
  1 teaspoon freshly ground black pepper
  
  32 ounces (box) no salt added vegetable broth or home made
  
  1 cup water
  
  1 cube vegetable bullion
  
  1 teaspoon saffron threads
  
  1/2 pound haricots verts, ends removed and cut in 1/2
  
  1/2 cup farro
  
  1 cup Pistou, recipe follows
  
  Freshly grated Parmesan, for serving
  
  Directions
  
  Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the vegetable stock,water, bullion and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and farro, bring to a simmer, and cook for 30 more minutes.
  
  To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Serve with grated Parmesan cheese and more pistou.
  
  Pistou:
  
  4 large garlic cloves
  
  3 cups basil leaves
  
  1/2 cup freshly grated Parmesan
  
  1/2 cup good olive oil
  
  Place the garlic, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pour into container placing plastic wrap directly on Pistou surface. Can be make two days ahead and refrigerated.
  
  Yield: 1 cup
  
  Enjoy!
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  Posted in Easy recipes, Food, Soup, Vegetarian | Tagged pistou, Soup, vegetable, vegetarian
- Super Bowl Vegetarian Chili
  
  Posted at 7:10 am by Good Dinner Mrs Mellen
  
  Jan 24th
  Who says you can’t watch the Super Bowl while eating healthy! Chili is easy to make, can be made in large quantities and most importantly tastes delicious. I’ve make this chili vegetarian to cut out fat and calories but not the taste! Chipotle chiles in adobo give the chili just enough kick!
  
  Vegetarian Chili
  
  2 tablespoons olive oil
  
  2 cups diced onions
  
  4 cloves minced garlic
  
  1 teaspoon unsweetened cocoa
  
  2 teaspoons ground cumin
  
  2 teaspoon chili power
  
  1/2 teaspoon ground coriander
  
  1 teaspoon salt
  
  1/2 teaspoon black pepper
  
  1/2 cup canned mild green chilies
  
  1 to 2 chipotle chilies in adobo, sauce, minced, Add two if you like your chili with a stronger kick!
  
  1 (14.5) can diced tomatoes in juice
  
  2 11.5 can V-8 vegetable juice
  
  1 cup dark beer or hard cider
  
  14.5 ounce can kidney beans, drained and rinsed
  
  14.5 ounce can pinto beans, drained and rinsed
  
  14.5 ounce can black beans, drained and rinsed
  
  juice of 1/2 lime
  
  1 package veggie crumbles, I used Morning Start
  
  Tabasco sauce or chili garlic paste to taste
  
  Shredded cheese
  
  Sour cream
  
  Avocado, chopped
  
  In a large pot or Dutch oven set over medium heat, heat the olive oil until hot. Add the onion, garlic, cocoa, and spices and cook, stirring occasionally, for 3 to 5 minutes, until the onions are clear and the spices fragrant.
  
  Add the peppers and cook for 2 minutes, then add the tomatoes, V-8, beer or cider, beans, and veggie crumbles. Simmer for 30 minutes, until the flavors are blended.
  
  Add the lime juice and Tabasco or chili garlic paste to taste. Serve warm, or chill and rewarm the next day for even better flavor.
  
  Serve with shredded cheese, sour cream and chopped avocado.
  
  Makes eight 12-ounce servings.
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  Posted in Chili, Easy recipes, Food, Super Bowl Recipes | Tagged beans, Chili, Morning Star, Super Bowl Chili, vegetarian
- Hot Spicy Vegetarian Black Bean Chili
  
  Posted at 4:37 am by Good Dinner Mrs Mellen
  
  Nov 10th
  If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chilli!
  
  3 (15.5-oz.) cans black beans, I used Goya beans
  1 large sweet onion, chopped
  3 garlic cloves, minced
  2 tablespoons vegetable oil
  4 teaspoons chili powder
  1 teaspoon ground cumin
  1/2 teaspoon pepper
  1/4 teaspoon salt
  2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
  1 can (7.75 oz) can sliced green jalapenos, I used Chi Chi Fiesta Green wheels
  1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
  1 vegetable bouillon cube
  2 teaspoon hot sauce or more if you want it even hotter, I used Franks Hot Sauce
  Toppings: sour cream, shredded Cheddar cheese, guacamole
  
  Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen | Tagged black beans, BuzzChomp, Chi Chi Fiesta, Chili, Del Monte, Franks Hot sauce, Goya, spicy, vegetarian
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