N & L Cookbook

Archive for the ‘Vegetarian’ Category

Ingredients:

• 1 pound whole wheat capellini
• 2 teaspoons vegetable oil
• 1 large onion, sliced
• 1/4 cup chopped fresh parsley
• cooking spray
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Cook the pasta according to the package.
2. Heat 1 teaspoon of the oil in a large non-stick skillet over medium high heat.
3. Add the onion and cook, stirring, until softened and golden, about 10 minutes.
4. Transfer the onion to a bowl and toss with the parsley.
5. Put the pasta in a large bowl and spray with cooking spray then toss well.
6. Add all but 1/3 cup of the onion mixture, the Parmesan, salt and pepper. Toss to combine.
7. Transfer to the skillet and press with a spatula to form a flat cake.
8. Cook over medium heat until golden brown and crusty, about 15 minutes.
9. Flip and cook other side until golden brown and crusty, about 5 more minutes.
10. Remove from skillet, top with remaining onions, and slice into 8 pieces.

• Servings: 8

• Calories: 236
• Fat: 3g
• Fiber: 5g

• WW Points: 4

Ingredients:

• 1  cup  lemon juice
• 3/4  cup  honey
• 1/4  cup  firmly packed light brown sugar
• 2  fresh pineapples, peeled and cored
• 4  cups  light vanilla ice cream

Directions:

1. Stir together first 3 ingredients in a small bowl; let stand 10 minutes.
2. Cut each pineapple into 8 (3/4- to 1-inch-thick) slices.
3. Place pineapple slices on an aluminum foil-lined baking sheet, and pour honey mixture evenly over top.
4. Broil 3 inches from heat 15 to 17 minutes or until golden brown.
5. Serve with ice cream.

• Servings: 8

Makes 4 servings
Hands-on Time: 0hr 25m
Total Time: 0hr 50m

Ingredients
    * 1 pound dry orecchiette or some other short pasta
    * 2 tablespoons olive oil
    * 4  leeks (white and light green parts only), thinly sliced
    * 1/2 teaspoon kosher salt
    * 1/2 teaspoon black pepper
    * 2  cloves garlic, finely chopped
    * 1  10-ounce package frozen peas, thawed
    * 3/4 cup heavy cream
    * 1 cup (4 ounces) grated Pecorino
    * 2 teaspoons lemon zest
    * 1/4 cup fresh mint leaves, torn

Directions
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
4. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.

Tip
Sugary and slightly crunchy, fresh peas are well worth the extra effort of shelling during the brief period in the spring when they’re available. You can use 2 pounds of fresh peas (2 cups shelled) in place of the frozen ones called for in this recipe.

Ingredients:

• 1 ½ lbs small red potatoes, peeled
• 4 tbsp unsalted butter
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, minced
• salt and pepper to taste

Directions:

1. Parboil potatoes for 10 min, then drain.
2. Melt 4 tbsp butter over low heat.
3. Add potatoes, cover, cook 10 min, swirling occasionally to stir.
4. Then uncover and increase heat to med-high.
5. Sauté 10 min, turning until potatoes are golden brown on all sides.
6. Toss potatoes with 2 tbsp butter, herbs, and salt and pepper.

from Cuisine At Home, Oct, 2004

Ingredients:

• 1 bunch asparagus (about 1 pound), trimmed
• 1 tablespoon virgin olive oil, plus some for the skillet
• salt and freshly ground pepper
• 2 tablespoons balsamic vinegar

Directions:

1. Place the asparagus in a pan or bowl and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat.
2. Lightly grease a large non-stick skillet with oil and place over high heat.
3. When the oil is hot, add the vinegar. When the vinegar is sizzling, add the asparagus and spread out.
4. Reduce heat to medium high and cook, turning the stalks frequently to coat with vinegar, until they are crisp-tender and bright green, 10 to 15 minutes, depending on the thickness of the stalks.
5. Add more pepper.

• Servings: 4 to 6