Four Cheese Mini Rigatoni Pasta Skillet

Holidays can be hard when your a vegetarian. Most holiday traditions include cooking ham or turkey and preparing cold cuts of meat and cheese as an appetizer. For this easter I tried to think of the perfect comforting dish that would satisfy everyone in my family. Mac and cheese has always been a favourite of mine. Its so rich and comforting. This recipe includes four types of cheese, a bit of nutmeg, lots of butter and lots of milk. The mini rigatonis add a nice look and texture to the dish. A perfect holiday side or main!

Ingredients:
1 pound mini rigatoni pasta
1 shallot, sliced
2 garlic cloves, minced
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/3 cup mascarpone cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup panko bread crumbs

Preheat oven to 375 degrees. Grate cheeses, placing them together in a large bowl. 

Boil water and prepare pasta according to directions.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft.

Add in garlic and cook for 30 seconds. 

Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. 

Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes.

Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheeses and breadcrumbs.

Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Mushroom Melts with Mustard Aioli

mmmm love love love appetizers... from my fav food blog how sweet it is

Ingredients:
3 cups sliced cremini mushrooms

3 tablespoon unsalted butter
3 tablespoon olive oil
3 garlic cloves, minced or pressed
a pinch of salt + pepper
12 slices whole grain bread
12 - 14 ounces fontina cheese, freshly grated

3 tablespoons dijon mustard
2 large egg yolk
1 tablespoon fresh lemon juice
1 cup olive oil
4 tablespoons whole grain mustard
2 tablespoon horseradish
a pinch of salt + pepper


Heat a large skillet over medium-low heat. Add olive oil and butter, then add mushrooms and toss well to coat. Cover and cook for 8-10 minutes, until soft and juicy, stirring once or twice during cooking time.

While mushrooms are cooking, whisk together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with salt and pepper as desired.

Heat the broiler on your oven to the highest setting, placing an over rack directly underneath. Lay slices of whole grain bread on a baking sheet and pop under the broiler for 1-2 minutes, until golden. Remove and spread a layer of mustard aioli on top.

Remove the cover from the mushrooms and stir in the garlic, salt and pepper, cooking for one minute. Turn off heat, then distribute mushrooms evenly among the four slices of toast. Cover with grated cheese. Place back under the broiler for 1-2 minutes, until cheese is bubbly and slightly golden. Remove and serve immediately with extra mustard aioli on top.

Pesto Spinach Pasta Bake with Asiago Cheese

Ingredients:
12 ounces pasta
5 cups fresh baby spinach, roughly chopped
2 large shallots, peeled and chopped
4 cloves garlic, minced
1/2 cup Asiago cheese, grated
1/2 cup low-fat Greek yogurt
1/2 cup heavy cream
1/2 cup basil pesto, homemade or jarred
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
2 large eggs


Heat the oven to 350 degrees and lightly grease an 8x8 or 9x9-inch square baking dish with baking spray. 

Bring a large pot of salted water to boil over high heat and add the pasta. Cook according to package instructions, drain, and set aside.

While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, garlic, and cheese.

In a separate bowl whisk together the yogurt, cream, pesto and eggs. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper.

Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish and top with extra cheese if desired.

Bake for 30 minutes or until golden-brown on top and lightly bubbling.

Let cool for 5 to 10 minutes then serve.

Creamed Feta

A simple appetizer for any occasion. The feta becomes surprisingly smooth and creamy. Its perfect with crackers, on toast, and as a veggie dip.

Ingredients: 

1 cup feta

1 cup whipped cream cheese

Combine feta and cream cheese in food processor. Pulse for 5 - 8 minutes until feta has become smooth. 

Place on toasted bread and top with roasted tomatoes and parsley.

Roasted Cauliflower and White Cheddar Soup

This soup is perfect for the cold winter months. It smooth and creamy but without any butter or cream!

Ingredients: 

1 head of cauliflower
3 cloves garlic
3 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
3 1/2 cups vegetable broth
2 teaspoon thyme
1 tablespoon rosemary
1/2 cup shredded white cheddar cheese
Salt and pepper, to taste


Preheat the oven to 400 degrees.

In a large bowl, toss the cauliflower and garlic cloves in 1 tablespoon of olive oil, salt and pepper until well coated. 

Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

Heat the remaining olive oil in a large sauce pan over medium heat. Add the onion and celery and saute until tender, about 5-7 minutes. 

Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. 

Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

Using a blender, blend the soup until smooth. Add the cheddar cheese and stir until melted.

Season with salt and pepper and remove from heat. 

Serve warm.

Mac n Cheese Quinoa

I love finding new ways to use quinoa. It's such great healthy alternative to rice or pasta. When I found a recipe for mac n cheese quinoa I just had to try it. This cheesy bake melts in your mouth and keeps you wanting more. I added broccoli because cheddar and broccoli work so well together, but any vegetable will do!

Ingredients

1 1/2 cups quinoa
1 cup veggie of your choice
2 cloves garlic minced

pinch of salt and pepper
2 large eggs
1 cup milk (I used skim milk)
1 1/2 cups grated Cheddar cheese + more for sprinkling 

seasonings of your choice (I used fresh basil and garlic powder)

1/8 tsp hot sauce (optional)
1/3 cup panko breadcrumbs

Preheat oven to 350 degrees.

Grease a 9 x 13 baking dish with cooking spray.

Cook quinoa according to package instructions.

While quinoa is cooking, heat oil in medium pan. Sauté garlic for about 30 seconds. Add broccoli and cook until slightly done, about 5 minutes. Set aside.

In a large bowl whisk milk and eggs. Set aside.

Once quinoa is cooked, add to milk mixture. Add cheese, seasonings and veggies and stir until combined. Poor into prepared dish then sprinkle with cheese and breadcrumbs.

Bake for 30 - 35 minutes until breadcrumbs are brown.

Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!

Parmesan Herbed Spagetti Squash

lovelovelove spagetti squash!!!

Ingredients:
1 spagetti squash
2 tbs light margarine
1 tsp garlic powder
1 tbs dried oregano
1 tbs dried basil
1 tsp salt and pepper
1/2 cup grated parmesan cheese + shaved pieces for topping

Either bake spaghetti squash skin side up for about 30-40 minutes at 400 degrees or microwave skin side down for about 10-15 minutes.

Let sit for 2-5 minutes. Using a fork scrape center and sides of squash to create spaghetti like strands.

Place strands in bowl. Add butter, mix until melted and covering squash. Add garlic powder, oregano, basil, salt and pepper. Add parmesan cheese and stir until evenly coated.

Top with shaved parmesan.

Easy Peasy!

Parmesan crusted potatoes

mmm potatoes, parmesan cheese and butter. Just bake at 400 degrees for 30 minutes.