What's For Dinner? Part 72 [OLD]
Yup - that previous thread filled up quickly! So here's where you put what's cooking in your house...your condo...your cabin...over your campfire. Wherever you're dining these days. :-)
for meatless Monday:
Tofu and Cheese Stuffed Jumbo Shells
• 8 jumbo whole grain pasta shells (or more; ones I found weren’t very jumbo)
• 2 T finely grated, peeled carrot
• 1 ½ T thinly sliced green onions
• 6 oz tofu (I used silken)
• 1/3 c. low fat ricotta cheese (I used low fat cottage cheese)
• 1/3 c. shredded reduced fat Monterey Jack cheese
• 1/3 c. shredded part-skim mozzarella cheese
• 1 egg, beaten
• 1 t. toasted and crushed fennel seeds (see Note)
• 2 t. sliced fresh basil or ½ t. dried, crumbled
• ½ t. granulated garlic (or fresh)
• ½ t. salt
• Coarsely ground black pepper to taste
• 3 c. warm Marinara sauce
• 1 T. finely minced fresh parsley for garnish
Cook the pasta shells according to package direction and drain. Rinse with cold water and drain again. Set aside. Meanwhile, cook the carrot and green onion in a very small amount of water until tender (I stuck them in the microwave for a minute). Drain.
In a medium bowl, mash the tofu with a fork and blend with the carrot mixture, ricotta, Monterey Jack, and half of the mozzarella, and egg white. Add the fennel seeds, basil, granulated garlic, salt, and pepper, making sure the mixture is thoroughly combined.
Preheat oven to 350 degrees.
Spread 1/3 of the sauce in an 8 inch square baking dish. Stuff each pasta shell with the tofu filling and place it the baking dish. Cover the shells with the remaining sauce and top with the rest of the mozzarella. Cover and heat in the oven for about 20 minutes or until hot. Top with parseley, if desired, and serve.
Note: Toast fennel seeds in a dry skillet over medium heat and toss until aromatic.
Tonight's 'Philly-style' sandwiches of chicken cutlets, broccoli rabe and sharp provolone. Potato salad from superbowl dinner last night. Yukons, celery, red onion, Hellman's, Gulden's, relish, and lotsa flat parsley. Last night's bbq chicken and ribs (lump charcoal - Weber grill) with Sylvia's bbq sauce yielded only a small amount of leftovers. Also, a tasting of Ital pastries: cannoli cake, bahba au rum, and cannoli. And as always, mesclun salad.
tcamp, my "Monday" was a rare meat Monday since most of my meals are meatless.
I had one piece of chicken basil sausage that I crumbled and browned and then added about 5 cloves of sliced garlic, 4 mushrooms, 1/2 lb. of asparagus, evoo and chili flakes and S&P.
I tossed this with some fusilli (penne or ziti would have been better) and used some of the pasta water for the sauce. Topped it with some shredded asiago.
I could think of a number of ways to improve on this, but I was hungry and all of my fresh herbs are dead due to all the sub freezing temps and snow and ice here. I could have made a salad but I was too lazy.
Tonight we had chicken pot pie made with leftover roasted chicken, freshly cooked diced carrots and celery, baby peas cooked in chicken broth and white wine. I made a roux and added the drained broth and some milk to make the sauce, seasoned it with a little curry, salt and pepper. I topped the casserole with biscuit dough and baked it until they were done. Some sauteed green beans and homemade cranberry relish on the side.