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Cajun Mahi Mahi at LB Fish Co. (with a few bites missing)
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Cajun Mahi Mahi at LB Fish Co. (with a few bites missing)
I forgot to come over here. I made this for my son's girlfriend, she is a vegetarian. Also, I truly do not know how to make the pics smaller. sorry.
Stuffed Cheese pasta Shells
When you watch as much hockey as my hubbypat and I do, we cannot eat greasy game food all the time. First off, we would be over 300 pounds each because we watch hockey every night! So the challenge is finding healthy balanced foods that we can cook and not miss any of the action of the game.
I found this recipe with lots of meat and veggies in it and picked it apart. I added and subtracted ingredients until I felt it was a great dish for us. Plus, I can put it together early and keep refrigerated until I want to cook it. Add a salad and you have an easy dish and you won’t miss a minute of the hockey game.
Here are a few pics and recipes below:
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I put a small amount of sauce on the bottom of the pan. I used the new Reynolds wrap with parchment paper. Perfect! Nothing sticks at all.
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Cover with remaining sauce and left over cheese. I use a lot of fresh parmesan and I think it really adds the right amount of oomph! to the shells.
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Cook until hot inside and all the cheese is golden brown, about 45 min to an hour.
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Serve on a pretty plate with a salad on the side. Who says vegetarian is boring? Not us!!
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Stuffing Ingredients
•1 (12 ounce) package jumbo pasta shells
•2 eggs, beaten
•1 (32 ounce) container ricotta cheese
•1 pound shredded mozzarella cheese, divided
•8 ounces grated Parmesan cheese, divided
•1 tablespoon dried parsley
•1/2 lb fresh spinach (or 1-10 oz frozen, thawed and dried)
•2 teaspoons salt
•1 teaspoon ground black pepper
Sauce Ingredients
•1 28 oz can tomato sauce
•1 tbs each basil and oregano
•1 tbs smashed garlic
•1 pinch sugar
•1 pinch fennel (if you have it, if not its fine without)
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large pot, bring tomato sauce and spices together to a boil and simmer for as long as you like. The longer the better!
3.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4.Chop and then steam your spinach in the microwave for a few minutes until done. Pat dry.
5.In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, spinach, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
6.Pour sauce over stuffed shells and top with left over cheeses.
7.Bake in preheated oven 45 to 60 minutes, until done.
vegetarian is totally not boring. i'm vegetarian half the week (3-4 days) for now. i can't totally give up meat, but i feel better when i don't eat so much of it.
ps. bacon doesn't count. totally making bacon tonight. i'll post pics.
I'm the only female in my house so I really haven't cooked without meat and potatoes for years. Now, we have my son's darling little girlfriend so I'm having fun trying to learn new recipes. I;m going to spend a weekend trying to figure out a veggieburger. lol. I want to make my own.Quote:
Originally Posted by lunchbox
Bacon isn't meat, it is a life sustaining food of the gods that cannot be put into any ordinary category.Quote:
Originally Posted by lunchbox
Lover of bacon and I'm not going to put a vegan meal down because of what it lacks but at the same time I know where Tony Bordain was coming from when he said:
“Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.”
“your body is not a temple, it's an amusement park. Enjoy the ride.”
I used to live within short walking distance of THE SPOT in Hermosa Beach and having enjoyed many vegan meals there because of my girlfriend's preferences, I can say that their Neptune Loaf™ was one of my favorites. But that was a long time ago...
Ricotta can be an underappreciated ingridient. I used to mix it with raw shredded carrots, skip the mayo and make it a sandwich on whole wheat olive rosemary bread. The mixture takes spices well.
I like what you got going on here Tracy. Is that bag on the left from Penzeys Spices Torrance Store?
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savory crępe with bacon, Brie and avocado. we also had dessert crępes with jam or sugar. all because it's crępe day (la chandeleur). my MIL is a recovering catholic and my husband's favorite food is crępes so this was his special request...
totally feelin' ya. i only ate meat 2 days/wk and no red meat before i met my husband. i was also way skinny. as we started living together, i started catering to his tastes more and now that we have a kid, i want to provide them with balanced meals and ironically, my husband did the whole vegetarian thing for a number of years while he was a young punk in SLC but he definitely doesn't want to go back to it.Quote:
Originally Posted by Tracy M
amen.Quote:
Originally Posted by Blueline
haha. ya, i dated a guy whose family (except for him) were vegetarian. i hate the taste of tempeh and lentils. i really do think you're missing out if you refuse entirely to eat meat. i've mentioned here on these boards before that the one thing that stopped me from completely turning vegetarian is my love for vietnamese food. the vegan substitutes that you would make when you have buddhist monks over just do not live up to the real thing. not to me at least. i compromise by consciously making the decision to eat meat that i know i will enjoy. i don't regularly go out and order food at places where there's a chance the meat is just "meh" or "fuel" to keep me going. if there's enough of a doubt, i will go for the vegetarian option on the menu and when cooking at home, i try to buy sustainably farmed or kosher meat. bourdain's buddy eric ripert has gone on a number of times about respecting the animal and that's what i try to do! ;)Quote:
Originally Posted by Riofan
I would marry brie if it asked me.Quote:
Originally Posted by lunchbox
I've never been to a Penzy's store, but I only buy and use Penzy's spices. I buy online and I just cringe having to buy anything in the regular store. Plus my hubby is addicted to the course ground tellicherry pepper, I keep huge bags of it in fridge! lol. Torrance is far away from me, I wish there was one around here (Glendale) I would check it out for sure.Quote:
Originally Posted by Riofan
