meatless mondays recipes?

Seafood oriental wok dishes.

grilled ratatouille
The PBS show Lydia's Italy had a great looking recipe for a zucchini dish with anchovies (in the sauce) that looked great. The zucchini made it look almost like a pasta dish. She might have the recipe in a cookbook. Looked like a great veggie main course.

fishlessman wrote:

i like zuchinni, could do spagetti squash as well

We LOVE this spaghetti squash recipe from Sunset Magazine.

-M

Spaghetti Squash with Jalapeño Cream

Time: 1 1/4 hours. We've tossed spaghetti squash with a spicy cream sauce and baked it, mac-'n'-cheese-style, for a warming, hearty side dish that doubles easily and reheats beautifully. Keep this one in mind for Thanksgiving.

1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapeños, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese

1. Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.

2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.

3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.

Sunset, OCTOBER 2008

Are eggs allowable? If so, ricotta fritatta (or any fritatta), and savory French toast. Or pizza, no meat. Lots of great pies without meat. Or foccacias.

That reminded me of something I haven't made in ages. Spinach-parmesan balls in marinara.

Heat some evoo in frying pan, toss in some anchovies til they're mostly "melted". Then add broccoli florets. Saute to your liking. Mix oil and broccoli with pasta. Would never touch anchovies til I tried this. Quick, easy and not bad.

Here is one my X used to make alot. It was great.

You have mail.

Chili, Beans, Vegetarian


INGREDIENTS:
2 Tbs. Oil
1 1/2 Cups Chopped Celery
1 1/2 Cups Pepper, Green/Red
1 Cup Onion, Chopped
3 Cloves Garlic, Minced
2 28 Ozs. Can Tomatoes, Whole or Chopped, Undrained
3 16 Ozs. Cans Red Kidney Beans, Drained, Save Juice if Needed to add to chili
1/2 Cup Raisins
1/4 Cup Vinegar, Red Wine
1 Tbs Chili Powder
1 Tbs. Parsley
2 Tsps Salt
1 1/2 Tsp. Basil, Dried
1 1/2 Tsps. Oregano
1 1/2 Tsps. Cumin, Dried
1 Tsp Allspice
1/4 Tbs Pepper, Black
1/4 Tbs Tobasco Sauce
1 12 Ozs. Can Beer
3/4 Cup Cashew Nuts
1 Cup Shredded Cheese, Swiss or Choice
1 Bay Leaf




Procedure:
1 In a 1 1/2 gallon heavy pot, saute celery, pepper and onions, then add everything else except the beerr, nuts and cheese. Bring to a boil, reduce heat, simmer covered for about 1 1/2-2 hours. Add beer and nuts, return to a boil and then simmer for another 30-45 minutes. Remove bay leaf.


Recipe Type
Main Dish, Side Dish

Recipe Source

I put anchovies in my Linguini w/Clam Sauce. Sauteed with the minced garlic & hot peppah :laugh: flakes before the addition of the clams, juice, wine, etc.

I'd have to look it up, its been so long, but essentially the cheese and spinach is pressed into balls (a baller helps) and simmered in marinara. If done right, the balls are quite chewy and meatlike in texture.

Fishless, when you forage for fiddleheads this spring, let me know how they are in a risotto. I bet it would be tasty.

Another good forage here in the midwest that shows up around the same time as fiddleheads are ramps, otherwise known as wild leeks. The ones I got last year were not very leek-like. Sort of like a green onion w. a hint of garlic.