Tuesday, January 6, 2015

Pasta "al forno" Casserole with Mushrooms, Peppers & Vegetables


I make this recipe all winter. Hearty, comforting, delicious. Perfect for cold nights. Don't let the long list of ingredients scare you off. The dish comes together quickly and can be made in the morning, refrigerated until ready to use, and then baked hot and cheesy when ready to serve. You can vary the vegetables to use what you have..what you like. Sauteed greens? Broccoli or Cauliflower? Maybe roasted chicken or Italian sausage to make it non-vegetarian? Play with the recipe and please share your "custom" version. Happy New Year! 


Pasta "al forno" Casserole with Mushrooms, Peppers & Vegetables
(adapted from Bon Appetit Magazine)
1/2 oz package mixed dried wild mushrooms  
3/4 c boiling hot water
3 1/2 oz panko bread crumbs (Japanese style bread crumbs)
1/2 c grated parmigiano-reggiano cheese
1/4 c minced flat leaf parsley
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
2 garlic cloves, minced
1/4 c extra virgin olive oil
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 yellow onion, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 clove garlic, minced
1/2 c diced Roma tomatoes
1/4 c carrot, finely minced
1 lb portobello mushrooms, chopped
2 tbsp tomato paste
1 tsp sea salt
1/4 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1 c dry white wine
1/2 lb rotelli pasta
1/2 c parmigiano reggiano cheese, shredded
Preheat oven to 425 degrees F.  Butter a 3 quart baking dish and set aside.

Add  dried wild mushrooms to boiling water and allow to soak for 15 minutes.

Place panko in a rimmed baking sheet and spread out to ensure crumbs are in a thin even layer. Place in oven and bake until golden brown, 5-7 minutes. (stir 2-3 times while cooking). Remove from oven and allow to cool, then add 1/2 c grated cheese, parsley, 1/2 tsp salt, 1/2 tsp pepper and two garlic cloves, minced. Set aside.

Drain mushrooms and reserve soaking liquid. Dry mushrooms with a paper towel and chop.

Place butter and remaining olive oil in large skillet and heat until butter melts. Add onion, peppers and garlic and cook over med heat until softened and golden brown, do not let garlic burn. Add tomatoes, carrot and portobello mushrooms and cook until vegetables are softened and released mushroom juice is evaporated, approximately 10 minutes. Add tomato paste, remaining salt and pepper, red pepper flakes and white wine. Stir well and cook until wine is reduced by about half. Add wild mushrooms and the reserved soaking liquid. Cook until liquid has reduced by half. 

 While mushroom mixture is simmering, cook pasta is a large pot of boiling, well salted water until al dente. Drain pasta and add to wild mushroom mixture, stir well. Add remaining cheese and stir again. Put pasta/mushroom mixture in buttered baking dish. Sprinkle panko/cheese topping evenly over pasta and bake, uncovered for 20 minutes, or until crumbs are golden brown. Let sit for 5 minutes to allow juices to absorb into pasta and then serve.


Winter means comfort food at Food Network and this week we are celebrating Casseroles. Do you have a favorite casserole recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

 The Cultural Dish: Mediterranean Fish Casserole
The Heritage Cook: Arroz Con Pollo Casserole (Gluten-Free)
The Wimpy Vegetarian: Baked Artichoke Radicchio Risotto with Lemon-Caper Breadcrumbs
Taste with the Eyes: Mini Shrimp and Grits Casseroles
Napa Farmhouse 1885: Lasagne al Forno with Chard & Mushrooms
Red or Green: Pasta "al forno" Casserole with Mushrooms, Peppers & Vegetables
Swing Eats: Pastitsio: A Delicious Greek Pasta Casserole (gluten-free)
Virtually Homemade: Tamale Pie
Weelicious: Chicken Wild Rice Casserole
Haute Apple Pie: Tex Mex Spaghetti Squash Casserole
Domesticate Me: Baked Orzo with Turkey Sausage, Broccolini and Fontina
FN Dish: 5 Hearty Casseroles Ready to Warm You Up

Best,
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Monday, December 15, 2014

Roasted Cauliflower & Garlic Soup with Chile


This soup is perfect for cold winter nights.  Roasting the cauliflower and garlic sweetens the vegetables. You get a bit of heat from New Mexican red chile powder and spices.  Creamy coconut milk balances everything out.  Be sure to serve with delicious bread or rolls to dip in the bowls of soup.


I plan to serve this soup as part of Christmas Day dinner this year. I think it will be wonderful served alongside Prime Rib, Honey-Glazed Roasted Carrots with Cayenne Pepper , Spiced Winter Squash Muffins, green salad with a cheese plate and assorted cookies for dessert.  Merry Christmas Everyone!



Roasted Cauliflower & Garlic Soup with Chile
1 large head cauliflower
extra virgin olive oil
6 cloves garlic, peeled
1 white onion, peeled and diced
1 jalapeno, seeded and minced
2 tbsp New Mexican Red Chile Powder
1/4 tsp cayenne pepper
1 baking potato, unpeeled and diced
1 qt plus 4 oz vegetable stock
3/4 cup coconut milk, unsweetened**
sea salt
freshly ground black pepper

Preheat oven to 425 degrees.  Prepare the cauliflower by first washing and removing leaves. (Chop leaves and save for later in the recipe). Cut off the stem and then cut cauliflower in half lengthwise and then again into quarters. Place one of the cut sides down on a cutting board and...with the knife at an angle...cut off stem. Repeat with remaining three pieces. Break cauliflower into bite sized florets. Chop half of florets into small pieces.

Place prepared cauliflower florets (not chopped ones) on a rimmed parchment lined baking sheet. Run 4 passes of olive oil bottle over pan and, using your hands, roll cauliflower in oil ensuring everything is evenly coated. Place in preheated oven for 20 minutes. Remove from oven and add garlic and another 2 passes of e.v.o.o. stir and sprinkle large pinch each salt and peppers over vegetables. Return to pan and roast for another 10 minutes. Keep roasting until the cauliflower is beginning to brown and caramelize.  Remove from oven.

Add 2 tbsp olive oil to a large pot and gently heat.  Add onion, jalapeno and reserved cauliflower greens and cook over medium heat until vegetables are soft. ( about 6 minutes).  Add chile powder and cayenne pepper, stir and cook for an additional minute.  Add potato, chopped cauliflower and 1 quart of vegetable stock.  Increase heat to high, bring to a boil, reduce heat back to medium and simmer for 25 minutes. (Vegetables should be very soft. If not continue simmering for an additional 5-10 minutes.).  Add in the roasted cauliflower, stir and heat for an additional minute.

Using a stick blender***, puree the soup until well mixed and fairly smooth.  (Note, this soup has texture from the potato peel and greens which I like.  If you want a very smooth soup, pass through a strainer or food mill).  Add the coconut milk, small pinch of salt and one of pepper and cook over low heat for 5 minutes.  Add additional vegetable broth if too thick.  Taste and adjust seasonings if needed.  Serve in large bowls, each drizzled with a bit of olive oil, a pinch more of the red chile powder and a sprinkling of cilantro. 

** Use the coconut milk in cartons in the dairy section...not the canned version
*** If you don't have a stick blender you can use a regular blender.  Do this in two batches and be very careful...soup is HOT.  


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Wednesday, December 10, 2014

Spiced Eggnog (Egg and Dairy Free)

I love this version of eggnog. Can I still call it eggnog if there are no eggs in the recipe?  Traditional versions of this wonderful holiday drink are, of course, delicious, but they just don't sit well with me. Too rich, too much dairy.

I combined almond milk and coconut milk and added some coconut oil for richness. The spices scream "the holidays are here!" and the tiny bit of turmeric adds a bit of color to resemble the real thing. I used maple syrup to sweeten to stay away from sugar, but honey, organic sugar or a healthy sugar substitute can also be used. And, to me, it wouldn't be eggnog without the rum...but this is totally your call.  Enjoy!


Spiced "Eggnog" (Egg & Dairy Free)
(serves 4)

 1 1/2 cups almond milk
1 13.5 oz can coconut milk (full fat not low fat)
1 tablespoon coconut oil
1 stick cinnamon
1 whole nutmeg
1/8 teaspoon sea salt
1/8 teaspoon ground turmeric
1 teaspoon pure vanilla extract
1-2 tablespoons maple syrup
1/2 teaspoon freshly grated nutmeg, plus more for dusting
rum to taste

 Add almond milk, coconut milk, coconut oil, cinnamon stick, whole nutmeg, sea salt and turmeric to saucepan, Heat until small bubbles begin to form...do not let boil. When hot, whisk in vanilla, 1/2 teaspoon nutmeg and maple syrup to taste. Remove nutmeg and cinnamon stick.

 Pour into mugs and add the amount of rum you want...usually 1-2 tablespoons. Dust top with grated nutmeg and serve.

 Another Beverage Recipe You May Enjoy For The Holidays:

Oh, By the way, this is my 100th post on the Red or Green? blog. Thank you all so much for your support. I appreciate your follows, comments and suggestions. Here's to the next 100...
My best, 
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