Individual Vegetable Terrines with a Spicy Tomato Sauce

So I was shelving book in the library and saw this cookbook Vegetarian: Tasty Recipes for Every Day, by Helen Aitken, and was just captured by that image on the cover. I had to check it out and make it for myself

Ingredients:

Vegetable Terrines

  • 1/2 Cup of Oil
  • 2 Zucchini, Sliced on the Diagonal
  • 1 lb Eggplant, Sliced
  • 1 Small Fennel Bulb, Sliced
  • 10 oz of Ricotta Cheese (I don’t like Ricotta so I use Cottage Cheese)
  • 2 oz of Parmesan Cheese, Grated
  • 1 Tablespoon of Fresh Flat-leaf Parsley
  • 1 Tablespoon of Chopped Fresh Chives
  • 1 Red Bell Pepper, Grilled, and cut into large pieces
  • 1 Yellow Bell Pepper, Grilled, and cut into large pieces

Spicy Tomato Sauce

  • 1 Tablespoon of Oil
  • 1 Onion, finely chopped
  • 2 Cloves of Garlic, crushed
  • 1 Red Chili, seeded and chopped
  • 14 oz Can of Chopped Tomatoes
  • 2 Tablespoons of Tomato Paste

Directions:

Vegetable Terrines

  1. Heat 1 tablespoon of oil in a large frying pan. Cook the vegetables in separate batches on high heat for 5 mins, or until golden, adding oil if needed.
  2. Drain vegetables separately on paper towels.
  3. Preheat the oven to 400 degrees F.
  4. Place the cheeses and herbs in a small bowl and mix together.
  5. Lightly grease four 1 1/4 cup ramekins and line with baking paper.
  6. Using half the eggplant, put a layer in the base of each dish.
  7. Layer with zucchini, bell pepper, cheese mixture, fennel and onion over the eggplant.
  8. Cover with the remaining eggplant and press down firmly.
  9. Bake for 10-15 mins or until hot.
  10. Leave for 5 minutes before turning out.

Spicy Tomato Sauce

  1. Heat oil in a saucepan and cook the onion and garlic for 2-3 mins or until soft.
  2. Ass the chili, tomato, and tomato paste and simmer for 5 mins or until thick and pulpy.
  3. Purée in a food processor.
  4. Return to the saucepan and keep warm.
  5. Spoon over the terrines.

Thoughts After Reading:

This was sooooooooooooooooooo good that I ate it all instantly and forgot to take a pic. I strongly recommend it! Like I am serious, words cannot describe how delicious this was.

And if in a time crunch, you can substitute the spicy sauce for pasta sauce.

For more vegetarian recipes, go to Vegetable Tempura

For more recipes, go to Scrambled Eggs with Spinach & Parmesan

 

Cottage Cheese Toast

Every time I make a recipe with cottage cheese, I always have a ton left over and am looking for something to do with it after. I found this recipe online, what site? I don’t remember.

Well here we go, a fast and easy (healthy) recipe.

Ingredients:

  • Cottage Cheese
  • Bread (Any but I like Sourdough)
  • Salt
  • Pepper

Directions:

  1. Toast the bread.
  2. Cover toast with cottage cheese.
  3. Add salt and pepper to taste.

Thoughts After Cooking:

It was delicious and a great snack or breakfast.

For more toast, go to Twin Sun Toast

For more low calorie recipes, go to Cucumber Hummus Sandwich

For more recipes, go to Sugar Puffs

Spanakopita Penne Bake

I found this recipe in an old Good Housekeeping magazine. I’ve never had spanakopita but have heard it is good and wanted to try out this variant.

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Ingredients:

  • 1 lb Penne
  • 2 10-oz Boxes of Frozen Chopped Spinach
  • 1 Cup of Crumbled Feta Cheese
  • 1/4 Cup of Loosely Packed Dill, Chopped
  • 15-oz Part-Skim Ricotta or Cottage Cheese
  • 1/2 Tsp. of Salt
  • 8-oz Part Skim Mozzarella Cheese, Shredded

Directions:

  1. Cook penne for half the time said on the box; adding the spinach.
  2. When draining, reserve 1/2 cup of the pasta/spinach water.
  3. Combine feta, dill, cottage cheese, & salt in a bowl.
  4. Add penne, spinach, and the 1/2 cup of water.
  5. Spread evenly in a 3 quart baking dish. Top with the Mozzarella Cheese.
  6. Cover with foil and bake at 400 degrees F for 25 mins.
  7. Uncover and bake for 10 mins.
  8. Serve.

Thoughts after cooking:

I thought it was absolutely delicious.

I couldn’t stop eating it.

For more casseroles, go to Too Easy Hotdish

For more recipes from Good Housekeeping, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Herbed Eggs with Sour Cream

Two-Cheese Roasted-Veggie Pasta

Pasta Noodles

I wanted to pair Paper Roses with this chili recipe I have, but I can’t find the recipe book ANYWHERE. Oh well, when I find the cookbook, I’ll post it. Until then, I have a different recipe for you all.

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Thoughts Before Cooking:

I found this recipe out of a Good Housekeeping magazine, August 2016 issue. It is low-calorie, healthy, and vegetarian. I had to tweak the recipe a bit as I didn’t like some of the ingredients.

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Ingredients:

  • 1 Pint of Grape Tomatoes
  • 2 Large Summer Squash
  • 1 Small Red Onion
  • 3 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 8 oz of Whole-Wheat Fusilli (Or a pasta of your choice: I used Campanelle)
  • 1/4 Cup of Pecorino Cheese (Can be substituted by Parmesan)
  • 1/2 Cup of Part-Skim Ricotta or Cottage Cheese (I did cottage as I hate ricotta cheese)
  • Basil

Directions:

  1. Prepare the pasta according to package directions.
  2. While the pasta is cooking, slice the grape tomatoes in half.
  3. Chop the squash into 1/4 an inch pieces
  4. Slice the onion.
  5. Toss the vegetables, olive oil, and salt in a bowl; then arrange on a rimmed baking sheet.
  6. Bake at 450 degrees F for ten minutes
  7. Remove the sheet and rotate, baking for ten more minutes.
  8. Toss vegetables, pasta, and 1/4 cup of the Pecorino or Parmesan cheese.
  9. Dollop with ricotta or cottage cheese and garnish with basil. Serves ~ 4

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Thoughts After Cooking:

I loved it!

fantastic

In fact just reading this makes me want to make it again…and eat it all.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more Good Housekeeping recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more low calorie recipes, go to Lemon Scones

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

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Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

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Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

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For more Real Simple Magazine recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

For more pasta dishes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

 For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to Lemon Scones