Pasta with Eggplant, Zucchini & Tomatoes

• 2 tablespoons extra virgin olive oil (vegetable oil also acceptable)
• 2 cloves garlic, chopped
• 1 can (28-ounce) crushed tomatoes
• 4 tablespoons fresh parsley, chopped
• 2 tablespoons dried oregano (or Italian Seasoning, though beware of rosemary sticks)
• 1/8 teaspoon red pepper flakes
• 1 pound eggplant, ends removed and chopped into 1-inch cubes
• 1/2 pound zucchini, ends removed, sliced into 1-inch slices
• 3/4 pound pasta
• Salt and black pepper
• 1/4 cup parmesan

1. Pour 1/2 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.
2. Pour the rest of the oil into a large, deep nonstick skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15-20 minutes.
3. Add tomato sauce to the eggplant and zucchini and simmer for another 15 minutes. If it appears to be getting too dry, add some pasta water to the mix. Speaking of…
4. While everything is cooking together, bring a large pot of water to a boil, and cook the pasta according to the instructions on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.

Found On: Cheap Healthy Good

Pioneer Woman's Springy Shells

• 16 ounces medium pasta shells (or other short pasta)
• 1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
• 1/2 pound broccoli, cut into small florettes
• 1/2 pound zucchini (about 1 medium zucchini), diced
• 1/2 cup frozen peas
• 3 green onions, sliced (white and light green parts)
• 3 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 20 to 22 ounces whole milk ricotta cheese
• 2 eggs
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 1/2 cup Parmesan cheese, grated
• Extra olive oil, for drizzling

1. Cook pasta until extremely al dente—with still quite a bit of bite.
2. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
3. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
4. In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
5. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
6. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Found On: The Pioneer Woman Cooks!

Balsamic Veggie Quesadillas

• 4 whole wheat tortillas

Vegetable Filling:

• 1 medium zucchini, sliced
• 1 medium summer squash, sliced
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 c. white button mushrooms, sliced
• 1 red bell pepper, sliced
• 2 c. packed baby spinach
• salt and pepper
• 2 tbsp. balsamic vinegar

Spread:

• 4 oz. organic goat cheese
• 10 sun dried tomato pieces, reconstituted in hot water
• 2 tbsp. grated parmesan cheese
• 2 oz. soft tofu
• 10 basil leaves
• Salt and pepper

1. Heat a nonstick skillet over medium heat. Add 1 tbsp. EVOO, zucchini, squash, onion, garlic and bell pepper. Sautee' for 10 minutes, or until vegetables have sweat out all of their moisture. Season with salt and pepper, again, cook out the liquid the salt draws out.
2. While veggies sweat out, put all spread ingredients in a food processor. Pulse until the ingredients are combined and make a spread. Set aside.
3. Add spinach to veggies and toss, again, cook out all of the liquid.
4. Turn heat to high, add balsamic vinegar, glaze veggies, turn heat off.
5. Preheat a large nonstick skillet to medium heat. Spray with nonstick spray. Lay out tortillas, add 1/4 of the spread to each, top each with 1/4 of the veggies. Fold over, place in the skillet. Cook for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden brown.
6. Serve with sour cream and sprinkle with cayenne.

Found On: A Year in the Kitchen

Eggplant Rollatini

• 3 medium-sized eggplants (about 4 pounds total)
• Sea salt and freshly ground black pepper
• Can vegetable spray
• 32 ounces ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 3 tablespoons toasted pine nuts
• 20 basil leaves, chiffonaded
• 2 cups tomato sauce

1. Preheat the grill pan and preheat the oven to 375 degrees.
2. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant and cut eggplants lengthwise, into 1/2-inch thick slices.
3. Arrange eggplant slices on rack; sprinkle with sea salt and set aside for about 10 to 15 minutes.
4. Rinse off the salt from the eggplants with cold water and pat dry with a towel.
5. Then place eggplant slices on the prepared grill until lightly browned on each side and tender(4 minutes).
6. Remove slices from the grill pan and allow to cool.
7. Meanwhile, in a large bowl mix the ricotta in with the eggs.
8. Add 1/4 cup mozzarella, Parmesan cheese and toasted pine nuts and gently combine. Fold in basil until just combined. Do not overmix.
9. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly.
10. Place the eggplant rollatini into prepared 13 by 9-inch baking dish, seam side down.
11. Continue with remaining eggplant.
12. Evenly distribute any remaining filling and the tomato sauce on top of the eggplant rollatini.
13. Season with salt and pepper and sprinkle with remaining mozzarella cheese.
14. Bake for 20 minutes then remove from oven.
15. Let set for five - ten minutes before serving.

Found On: Noodle Nights and Muffin Mornings

Spicy Mexican Broccoli-Noodle Casserole

• 1/2 lb macaroni elbows, small penne or shell pasta
• 1 cup whole milk or half-and-half
• 2 tbsp butter, divided, plus extra for greasing
• 2 tbsp flour
• 1 cup shredded cheddar or jack cheese
• 1 jalapeno pepper, with seeds, minced
• 1 small bunch cilantro, chopped
• 2 scallions, sliced
• 2 cups broccoli florets
• 1/4 cup breadcrumbs
• salt and pepper to taste

1. Preheat oven to 400
2. Cook the pasta according to directions in salted water. Drain and set aside.
3. Lightly butter an 8” pie plate or baking dish. Set aside.
4. In a medium saucepan melt the butter over medium heat. Stir in the flour and whisk until a thin dough forms.
5. Gradually whisk in the milk or half-and-half until you develop a creamy white sauce.
6. Slowly stir in the cheese until it is fully melted.
7. Stir in the jalapeno, cilantro and scallions and salt and pepper to taste.
8. Add the broccoli florets and pasta and stir well.
9. Use a spatula to scrape the entire mixture into the buttered casserole dish. Sprinkle with the breadcrumbs.
10. Bake for 15 minutes or until the breadcrumbs are crisp.
11. Serve with your favorite hot sauce.

Found On: BrokeAss Gourmet

Pioneer Woman's Creamed Spinach

• 1 stick butter
• 8 tablespoons flour
• 1/2 medium onion, finely diced
• 3 garlic cloves, finely minced
• 2 cups milk
• Salt & Pepper to taste
• Pinch of ground nutmeg
• 3 tablespoons butter
• 24 ounces baby spinach

1. Melt 1 stick of butter in a pot.
2. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown.
3. Throw in onion and garlic and stir together, cooking for another minute.
4. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
5. Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
6. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.
7. Serve immediately.

Found On: The Pioneer Woman Cooks!

Grilled Corn Salad

• 4 ears fresh corn, husks removed
• 1 red bell pepper, roasted (can use from jar)
• ½ red onion diced
• 1 lemon, juiced
• 1 lime, juiced
• Salt & Pepper to taste
• Chopped parsley (optional)

1. Brush corn with olive oil on all sides. Sprinkle w/ salt & pepper, reserve extra oil.
2. While grilling corn (directly on grill), chop onion, parsley, and red pepper. Combine in a bowl. Add lemon & lime juice.
3. When corn is cooked (should have char marks) remove kernels w/ a knife and add to bowl. Add the rest of oil and adjust seasonings. Add more oil if needed.

Found On: My Italian Grandmother

Creamy Broccoli and White Bean Soup

• 1 head of broccoli, steamed
• 1 15 oz. can cannellini beans, drained
• 1 tbsp. EVOO
• 1 yellow onion, grated
• 2 garlic cloves, grated
• 2 c. vegetable or chicken stock
• 1/2 c. skim milk
• ¼ tsp. dried oregano
• Salt and Pepper

1. Heat a large soup pot over medium heat.
2. Add EVOO, onion and garlic. Sauté for 5 minutes.
3. While onions and garlic cook, add stock and 2/3 of the broccoli to a blender. Puree.
4. Pour into the pot with the onions and garlic.
5. Put the cannellini beans in the blender with the milk, puree.
6. Pour into the soup.
7. Chop the remaining steamed broccoli to desired size, add to pot.
8. Add oregano, taste for seasoning.
9. Bring to a bubble. Serve.

Found On: A Year In the Kitchen

Dilly Pickled Green Beans

• 4 Lbs of Green Beans (approx)
• 1/2 tsp crushed red pepper flakes (per jar)
• 1/2 tsp mustard seeds (per jar)
• 1/2 tsp dill seed (per jar)
• 1 garlic clove (per jar)
• 5 C vinegar
• 5 C water
• 1/2 C Salt

1. Clean your green beans & cut them to fit in your 1pt canning jars.
2. Put pepper flakes, mustard seeds, dill seed, & a garlic clove into the bottom of each jar.
3. Pack raw beans into jar. Make these as tight as you can, they will shrink when they cook.
4. Boil together the vinegar, water and salt-this is your brine.
5. Pour enough brine over the beans in each jar to cover completely while still leaving 1/4 inch of headspace. (that's empty space between the top of the food and the rim of the jar)
6. Wipe rim clean, then add lid and tighten. Process in a boiling water bath for 5 minutes.
7. Wait a minimum of 6-8 weeks before eating. They need to "marinate".

One of the great things about this recipe is you can just make it with however many beans you have on hand-you don't have to wait till you have 4 lbs exactly, or worry if you have 6 lbs instead. Just fill up jars until you run out of beans, then make the brine. If you have left over brine go ahead and refrigerate it for use later (you have to reheat it to boiling of course). I you don't have enough brine make some more.

Found On: Frugal Upstate

Black Bean & Roasted Pepper Enchiladas

• 5 whole wheat flour tortillas
• 2 1/2 c. enchilada sauce (I use this recipe, canned is fine)
• 1 15 oz. can organic black beans, drained and rinsed
• 1 small zucchini, sliced in half moons
• 2 poblanos, roasted, peeled and sliced
• 2 yellow bell peppers, roasted, peeled and sliced
• 1 red onion, sliced
• Salt and Pepper
• sprinkle of cayenne pepper
• 1 c. shredded cheddar cheese

1. Heat oven to 400 degrees.
2. Sautee zucchini and onions in a large skillet over medium-high heat. Season with salt and pepper. Sweat veggies for 5 minutes. Add in peppers, beans, 1/2 c. enchilada sauce, and cayenne.
3. Pour half the remaining sauce in a casserole dish.
4. Lay out tortillas, spoon mixture into each. Place in baking dish.
5. Top with remaining sauce, followed by cheese.
6. Bake for 20 minutes, until browned and bubbly.
7. Top with sour cream.

Found On: A Year In The Kitchen

Zero Point Garden Vegetable Soup

• 4 cans fat free chicken broth
• 2 C. diced carrots
• 1 large onion, diced
• 1/2 head of cabbage, chopped (I am not a big fan so I usually omit this, but others say it makes the soup)
• 1 zucchini diced
• 1/2lb frozen green beans
• 4 garlic cloves, minced
• 1 sm can tomato paste
• 1 10 3/4 oz can diced tomatoes
• 1 tsp basil
• 1 tsp oregano
• 1 tsp salt

1. On med-high heat cook carrots, onion, and garlic for about 5 minutes.
2. Add all the remaining ingredients and bring to a boil.
3. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
4. Enjoy your guilt free lunch, dinner, or snack!!

Found On: Blissfully Domestic

PW's Creamy Carrot Soup for Kids

• 8 large carrots, peeled and sliced
• 1 1/2 cups low-sodium chicken broth
• 2 cloves garlic, pressed
• zest of 1 lemon
• 1 1/2 cups half & half
• lemon juice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt (or regular salt to taste)
• ground black pepper
• fresh basil

1. Simmer carrots with chicken broth, garlic, and lemon zest for 20 minutes or until tender.
2. Blend carrots and broth until smooth.
3. Add in half & half and juice of 1/2 lemon.
4. Stir to combine.
5. Add nutmeg, salt, and pepper to taste, checking seasoning as you go.
6. Heat soup until just warm, then serve in bowls, garnished with basil.

Found On: Pioneer Woman

Corn Pudding

• 2 ears worth of corn kernels
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 tablespoon all-purpose flour
• 1 egg (beaten)
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 tablespoon of melted butter
• 1/4 teaspoon freshly grated nutmeg

1. Preheat oven to 350
2. 1. Mix everything in a bowl.
3. Pour into a baking dish.
4. Bake until it is golden brown on top and set like a custard, about 30 minutes. (A knife inserted into the center should come out clean.)

Found On: Closet Cooking

Fresh Corn & Wild Rice Casserole

• 2 cups cooked wild rice
• 3 to 4 cups fresh corn kernels (scraped off the cob)
• 2 eggs, beaten
• 1 cup heavy cream
• 1 to 2 teaspoons kosher salt (or table salt to taste)
• cayenne pepper to taste
• 6 tablespoons butter
• 1/2 to 1 cup milk, for thinning

1. Preheat oven to 350 degrees.
2. Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
3. Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
4. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.Taste for seasonings, adding more salt or cayenne pepper if needed.
5. Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set

Found On: The Pioneer Woman Cooks!

CrockPot No Noodle Vegetarian Lasagna

• 1 26 oz jar of your favorite pasta sauce
• 1 small container of ricotta cheese
• 8 slices of mozzarella cheese
• 2 cups shredded Italian cheese mix
• 1 large eggplant
• 3 summer squash
• 1 pound of slices mushrooms
• bag of baby spinach
• 2 T warm water

1. Use 6 qt crock pot
2. Wash all of the vegetables. Slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant.
3. In the bottom of your crockpot, pour about 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant. Smear some ricotta cheese on top. Add a handful of baby spinach and mushrooms, and a few slices of mozzarella cheese. Pour in some more pasta sauce.
4. Continue layering the ingredients until your crockpot is full, and you have run out of ingredients.
5. Top with the end of the pasta sauce and the shredded cheese.
6. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything.
7. Cover your crockpot and cook on low for 5-8 hours. This is done when the vegetables have reached their desired tenderness and the cheese is melty.

Found On: A Year of CrockPotting

Recipe-Less Bodega Beans

1. Buy a big can of white beans. Pintos are my favorite for this, having texture and flavor that holds up well, but any white beans will work. Make sure to rinse the beans in a colander.
2. Cut up an onion and sauté that in olive oil. I like to cook it slowly, caramelizing a little, for about 20 minutes .A little salt helps them release their moisture. This is also when you’d add garlic, if you’re using it.
3. Add the beans, heat it through. At this point I add the veggies, so they don’t get cooked to mush.
4. Lately I'll also grab a chunk of brown rice from my freezer (Don't you stock cooked rice by the half-cup in your freezer? Why not?), to stretch the veggies a little farther - this makes me feel a little poor, but also clever and frugal, and full. (Without the rice, this makes two servings rather than three.)
5. Drizzle with olive oil. Mmm.
6. Sprinkle with salt and pepper. Mmmmmm.
7. Top with shredded or grated cheese.

Found On: Cheap Healthy Good

Vegan Lentil Casserole

• 2 cups dried lentils
• 4 cups water
• 1TBSP extra virgin olive oil
• 1 onion - diced
• 2 cloves garlic - minced or pressed
• 2 celery ribs chopped
• 2 carrots - chopped
• 1 red bell pepper (optional)
• 1 green bell pepper (or two if the red is omitted)
• 1 tsp basil
• 1/4 cup soy sauce
• 2 cups rolled oats
• 2 tsp vinegar

1. In a lidded sauce pan heat the lentils and water over medium heat for ten minutes, then reduce to low, cover, and simmer for 20 - 25 minutes. The lentils should absorb most of the water. Stir occasionally
2. While the lentils are cooking, heat the olive oil over medium heat. Cook the onion until soft, add the celery, carrot, bell pepper, and garlic. Cook for 3 - 4 minutes, the carrot should be beginning to soften. Stir in the basil, soy sauce, and vinegar.
3. Preheat the oven to 350F and grease a 9 x 9 pan.
4. Stir the lentils into the vegetables with a fork, as you want the lentils be somewhat mashed. Stir in the oats. Press into the pan and bake 20 - 25 minutes and firmly set.
5. Let the casserole stand for 5 - 10 minutes before serving.

Found On: Home-Ec 101

Cherry (or Grape) Tomato Crisp

• 1 1/2 pounds (about 5 cups) cherry (or grape) tomatoes
• 2 slices white sandwich bread
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley leaves
• 1 tablespoon olive oil
• 1 chopped garlic clove
• Coarse salt and ground pepper

1. Preheat oven to 400 degrees.
2. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
3. In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture.
4. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

Found On: Cheap Healthy Good

Summertime Gazpacho

• 2 cups corn, fresh or frozen
• 4 cups tomato juice
• 1 cucumber, peeled, seeded and cubed
• 2 ripe avocados, peeled and cubed
• 4 tablespoons fresh lime or lemon juice
• 1 large garlic clove, minced
• 1 1/2 teaspoons ground (toasted) cumin
• 1/4 teaspoons cayenne
• salt to taste
• 1 bell pepper, minced
• 1 teaspoon honey
• 4 scallions, minced
• 1 teaspoon tarragon (or 1 T. fresh chopped tarragon)
• 1 teaspoon basil (or 1 T. fresh chopped basil)

Combine and chill.

Found On: Cheap Healthy Good

Many Bean Salad

This is a recipe for "Many Beans Salad" that I asked my sister-in-law for after it was a hit at a 4th of July picnic. The amounts for the veggies are adjustable to according to your preference and what is available.

• 1 can each: Black Beans, Dark Kidney Beans, Pinto Beans, Garbanzo Beans, Black-Eyed Peas, Yellow Corn, White Corn, Water Chestnuts
• Fresh Vegetables: Celery, Green Pepper, Red Pepper, Red Onion
• Dressing: 2/3 cup Olive Oil, 2/3 cup Cider Vinegar, 1/2 tsp. Salt, Sugar or Sweet-n-Low to taste (approx. 6 tsp. if using Sweet-n-Low)

1. Drain, rinse, and "dry" beans, black-eyed peas, and corn. Place all in large bowl and stir well.
2. Drain and rinse water chestnuts. Chop them, add to the beans, and mix together.
3. Chop celery, green pepper, red pepper, and red onion. Add all to the other assembled ingredients and mix again.
4. Boil 2/3 c. cider vinegar and 6 tsp. Sweet-n-Low. Remove from heat. Add 2/3 c. olive oil. Pour dressing over bean mixture. Add 1/2 tsp. salt. Stir well.
5. Cover and refrigerate overnight. Stir well and serve.

Found On: Frugal Upstate