Mushroom and walnut stew with cheesy cobbler topping. I realise that I have jumped headfirst into wintery recipes, but since that’s what the weather seems to have done, I thought I’d better follow suit.
Sorry to those of you who live in places that are still excruciatingly hot (of which I am jealous, please adopt me) because I’m sure you’re not ready for a stew recipe, but I’m sure you’ll appreciate it eventually. Anyway – mushroom and walnut stew with cheesy cobbler topping. It’s essentially a mushroom cobbler, but that doesn’t sound nearly as exciting. I can’t believe how good this was. Caprese Stuffed Shells Recipe. If your family loves Italian Caprese salad, they’ll love this Caprese Stuffed Shells recipe!
Jumbo pasta shells are filled with a creamy mix of ricotta, mozzarella, and basil pesto, piled in a baking dish with cherry tomatoes and more cheese, then baked until bubbling and melty. It’s a family-friendly dinner that hits all the right notes. Pasta with No-Cook Tomato Sauce Recipe. Cheesy Artichoke Pie Recipe. When I think of a cheesy pie, I imagine something dense and, well, super cheesy.
This pie defies my preconceptions! The main cheese is mild ricotta, with some Swiss cheese and Parmesan for extra oomph. With flaky phyllo dough and plenty of eggs in the mix, the pie turns out to be light and delicate. Linguine With Lemon Sauce Recipe. Chickpea-coconut-and-cashew-curry-recipe. Savory Cheese Soufflé Recipe. Sweet Potatoes with Warm Black Bean Salad Recipe. Greek Pasta Salad Recipe. Curried Chickpea Sandwich Recipe on Food52. Artichoke blue cheese pasta. Fresh Corn Stars in a Delicious Summer Risotto. Earlier this month on a picture-perfect summer evening, my husband and I and a good friend ate outside on the terrace of Amherst’s Lord Jeffrey Inn.
Our group of three looked at the interesting menu, and surprisingly all ordered the corn risotto as our main course. (If you knew what a carnivore my spouse, Ron, is, you’d be as stunned as I that he by-passed the handsome steak offering for this vegetable main course.). The waitress assured us that we wouldn’t be disappointed, and she was right. The chef had made a delicious risotto by cooking arborio rice (the classic short, starchy grain used for this Northern Italian specialty) in simmering stock along with fresh corn kernels. As garnishes he had topped each serving with a spoonful of pickled piquillo peppers and some sautéed hen mushrooms. Quinoa Greek Salad Recipe.
The quinoa takes about 15 minutes to cook and 10 minutes to cool.
While the quinoa is cooking, prep the vegetables and herbs for this recipe. Method 1 Cook quinoa in salted water (1 teaspoon salt for 2 cups water) according to quinoa box instructions. (Usually that means heating 1 cup of quinoa and 2 cups of water until simmering, then lowering the heat to low, covering and cooking for 15 minutes.) Cheesy Tortellini Casserole Recipe. Method 1 Heat a large pot with 3 quarts of water and 1 1/2 tablespoons of salt on high heat.
When the water starts to boil, add the tortellini. Once the water returns to a boil, cook for an additional 2 minutes. Creamy Caprese Quinoa Bake. You need this today.
It’s got tons and tons of basil. It’s my very favorite summer herb. As if you did not notice. It’s also loaded with tons and tons of sweet grape tomatoes. Another summer favorite of mine. Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill. 5 stars based on 6 votes Share on TwitterShare on FacebookShare on Pinterest Made with bulgur, fresh herbs, chopped vegetables and buttery chick peas, this Middle Eastern-style salad is like a bulked-up tabbouleh.
I like to make it over the weekend and keep it in the fridge all week long for healthy lunches. Tomato sauce with onion and butter. I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon.
Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day.
And yet she stayed in and made this one. That sealed the deal. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking. Brown Rice Risotto With Winter Squash - Recipes. Leek and Potato Soufflé. Caramelized Onion Tart with Gorgonzola and Brie Recipe. Quinoa with Roasted Tomatoes, Avocado, and Pesto Recipe. Choose from many recipes Why do I need to sign in?
Smart recipe search. Personal recommendations. Re-discover food with Yummly. The Most Powerful Tool in the Kitchen. Tomato Pie Recipe. If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion. Ingredients 1 9-inch pie shell (see pie crust recipe for homemade version)1/2 yellow or red onion, chopped3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1/4 cup sliced basil (about 8 leaves)*2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)Salt and freshly ground black pepper *To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.
Method 1 Preheat oven to 350°F. 2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.