My husband had a craving for stuffed shells, and we settled on spinach and ricotta manicotti. We tried this recipe: https://www.recipetineats.com/spinach-ricotta-cannelloni/. Our modifications: first, we used 1 lb uncooked manicotti shells, which were the right amount for the spinach ricotta filling. The stuffed shells also fit in a 13 x 9” baking dish. Second, instead…… Continue reading Italian-style spinach and ricotta manicotti
Tag: casserole
Simple baked ziti
We had a craving for baked ziti, but we had limited ingredients in our pantry – 1 lb uncooked ziti, Rao’s marinara sauce, and some cheese. We tried this simple recipe that doesn’t use ricotta cheese or heavy cream: https://asimplepalate.com/blog/easy-baked-ziti/ Our modifications: first, to manage sodium for the 3 cups of tomato sauce, we combined…… Continue reading Simple baked ziti
Mexican-style black bean and vegetable enchiladas
After trying Amy’s cheese enchiladas (a frozen meal that is surprisingly tasty), we felt inspired to make a vegetarian enchilada recipe. We tried this recipe from Feasting at Home: https://www.feastingathome.com/vegetarian-enchiladas/ First, for the sauteed vegetable filling, we used: 1 medium red onion, 4 garlic cloves, 1 small Korean sweet potato (skin on), 2 small-medium poblano…… Continue reading Mexican-style black bean and vegetable enchiladas
Baked ziti with roasted cauliflower, bell pepper, and shallots
We love making casseroles for Sunday dinners and weekday lunch, so we tried this Cookie + Kate recipe: https://cookieandkate.com/baked-ziti-recipe-with-roasted-vegetables/ Our modifications: first, to reduce sodium, we mixed 24 oz Rao’s marinara with 8 oz no-salt tomato sauce to make 32 oz (4 cups) of red sauce. We also added crushed red pepper flakes (approx. 1/2…… Continue reading Baked ziti with roasted cauliflower, bell pepper, and shallots
Chicken broccoli rice casserole
Craving homestyle comfort food, we tried this recipe: https://www.recipetineats.com/one-pot-chicken-broccoli-rice-casserole/ We found this recipe especially appealing because it calls for a roux with flour and milk, rather than canned soup. Our modifications: first, because my husband prefers white meat, we used 1 lb boneless, skinless chicken breast (2 pieces) instead of thigh, and we diced it…… Continue reading Chicken broccoli rice casserole
Lentil mushroom shepherdess pie
We love this recipe: https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie?smid=ck-recipe-iOS-share Of the many plant-forward / vegetarian shepherdess pie recipes we have made, this version is our favorite. It is well-balanced and satisfying. Our modifications: first, for the lentils we used 2 cups Better Than Bouillon chicken broth (omitting additional salt) and later for the filling 1.5 cups chicken broth instead… Continue reading Lentil mushroom shepherdess pie
Beet greens and rice casserole
To make use of a bounty of fresh beet greens, we made this NYT recipe: https://cooking.nytimes.com/recipes/1014672-beet-greens-and-rice-gratin?smid=ck-recipe-iOS-share We used about 4 cups of beet stems (diced) and leaves (julienned), which we had thoroughly cleaned (several rinses of water) and dried. Our modifications: first, we did not blanch the beet greens separately. Second, we substituted 2 small… Continue reading Beet greens and rice casserole
Turkey cottage pie
We tried a lighter approach to cottage pie, replacing the beef and adding more vegetables. Because we had 2 lb minced turkey, we doubled the recipe: https://piglettedc.tumblr.com/post/114585999926/shepherds-pie-heat-oil-in-a-wok-cook-1-chopped Instead of ½ cup peas, we used 1 ½ cups diced vegetables (green beans, carrots, peas, and corn kernels). We also added some additional beef flavor (1 tsp… Continue reading Turkey cottage pie
Roasted vegetable, kale, and lentil shepherdess pie
First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25… Continue reading Roasted vegetable, kale, and lentil shepherdess pie
Roasted vegetable makloubeh (Palestinian upside-down rice)
We tried this recipe: https://plantbasedfolk.com/maqlouba/ Our modifications: first, we prepared ½ large cauliflower (cut into ½" thick small florets), one Russet potato (peeled, ½" thick slices), one red bell pepper (seeded and cut into ½" vertical slices), and one red onion (cut into ½" vertical slices), tossed in 1-2 Tbsp canola oil, seasoned lightly with… Continue reading Roasted vegetable makloubeh (Palestinian upside-down rice)
Cooking Adventures 