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dinner italian food Vegan

RUSTIC ITALIAN VEGETABLE BAKE


This tasty and comforting Rustic Italian Vegetable Bake is easy to make, ultra-satisfying, and brimming with feel good ingredients and flavors.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Yield: 4-5 Servings

INGREDIENTS
Bake Ingredients:
  • 1 medium yellow onion, sliced in wedges
  • 1 red bell pepper, diced
  • 2 lbs. Russet potatoes, unpeeled, sliced in wedges *
  • 2 Tablespoons minced garlic
  • 1 medium zucchini, cut into thick rounds *
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 2 to 4 Tablespoons vegetable broth *
  • ¼ teaspoon baking soda *

Spice/Herb Ingredients:
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoon dried minced onions
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon dried ground rosemary
  • 1 teaspoon dried crushed thyme leaves *
  • 2 bay leaves
  • 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)

Other Ingredients:
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed

Optional Toppings:
  1. Nutritional yeast (or Vegan Parmesan Cheese)
  2. Freshly chopped parsley
  3. Dried red pepper flakes

INSTRUCTIONS
  1. Preheat the oven to 400 F.
  2. Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
  3. Place all the Bake Ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated.  Sprinkle the top lightly with some additional sea salt and black pepper.  Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
  4. After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes. (see notes on baking time).
  5. After 5 minutes (or 20 minutes), remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
  6. Sprinkle individual portions with nutritional yeast (or Vegan Parmesan Cheese) and serve with some freshly chopped parsley.

For full information kindly visit monkeyandmekitchenadventures.com.
Categories
appetizer shrimp

Spicy Louisiana Shrimp Dip


Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It’ll be the hit of your party.

Yield: 12 servings

Ingredients
  • 1/4 cup chives or minced green onions
  • 1 red bell pepper minced
  • 1/4 cup mayonnaise
  • 8 ounces cream cheese
  • 1/4 cup Parmesan Cheese
  • 12 ounces SeaPak Shrimp Scampi
  • 2 tablespoons lemon juice
  • 1 lemon zested
  • 1 tablespoon cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 sourdough bowl

Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Preheat the oven to 375 degrees.
  2. Defrost the shrimp, drain well and chop the shrimp into 1/2 inch dice.
  3. In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined.
  4. Cut the top of the sourdough loaf off the bread.
  5. Scoop out the insides until the walls of the bread are 1/2 inch thick.
  6. Put the dip into the bread bowl.
  7. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned.
  8. Serve with crackers or baguette slices.

For full information kindly visit dinnerthendessert.com.
Categories
cake Chocolate dessert tart

Dark Chocolate Tart with Espresso Whipped Cream


This is what your morning coffee dreams about.  A chocolate crust, not-too-sweet dark chocolate filling topped with luscious swirls of deep espresso flavored whipped cream.

Serving: 12 servings

INGREDIENTS
For Chocolate Crust:
  • 14 5 X 2 1/4 inch chocolate graham crackers about 7 ounces, finely ground
  • 1 stick butter melted
  • 6 tablespoons sugar

For Dark Chocolate Filling:
  • 1 1/4 cup heavy cream
  • 9 ounces bittersweet or dark chocolate not more than 65% cacao, chopped or in chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoons salt

For Espresso Whipped Cream:
  • 4 teaspoons warm water
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon espresso powder or 1 packet Starbucks Via
  • 1 cup heavy whipping cream very cold
  • 1/3 cup powdered sugar
  • Dark Chocolate Tart with Espresso Whipped Cream

INSTRUCTIONS
For Chocolate Crust:
  1. Preheat oven to 350 degrees F.
  2. Combine graham crackers, butter and sugar then press evenly into the bottom and sides of a 10″w x 2″h tart pan. Bake for 10 minutes then cool on a rack for at least 15 minutes.

For Filling:
  1. Boil cream, then pour over chocolate in a microwave-safe bowl. Let stand 5 minutes then stir until smooth. Let cool until no longer warm to the touch.
  2. Whisk together the eggs, vanilla, and salt in a separate bowl then stir into the chocolate mixture until smooth.
  3. Pour filling into the cooled crust. Bake until filling is set around the edges but still just a bit wobbly in the middle, about 20 minutes. Cool completely (about an hour) on a rack.

Make Espresso Whipped Cream:
  1. In your smallest pan, combine gelatin, espresso powder and warm water. Let stand until thickened.
  2. Heat over low heat until gelatin and espresso are just dissolved. Remove from heat. Do not allow it to set, move directly on to the next step.
  3. In a cold bowl, with a cold whisk attachment, with the mixer on high, beat the cream and powdered sugar until slightly thickened.
  4. Reduce the mixer speed to low and slowly pour in the gelatin mixture. Then whip at high speed until stiff peaks form and it is thick enough to pipe.
  5. With a 1M tip, pipe the whipped cream in large rosettes onto the top of the cooled tart, filling in any gaps with small stars. The tart should keep, covered in the refrigerator for up to 3 days.

For full information kindly visit bakersbrigade.com.
Categories
dinner pasta

Creamy Beef and Shells

Creamy Beef and Shells is a hearty pasta dish that is perfect for a quick dinner for the whole family! It is rich, flavorful, and cheesy and even kids will love it!

Serves: 6 servings

Ingredients
  • 8 ounces  medium pasta shells 
  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 2 tablespoons  all-purpose flour 
  • 1 cup  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  • Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)

Instructions
  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. To the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.
Categories
cake dessert pumpkin

Pumpkin Sheet Cake

One bowl pumpkin sheet cake with pumpkin spice frosting.

Yield: 1 Quarter sheet cake

Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 large egg white (yolk removed)
  • 3/4 cup canned pumpkin puree
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice*
  • For the pumpkin spice frosting:
  • 7 tablespoons unsalted butter
  • 3 tablespoons buttermilk
  • 2 heaping cups powdered sugar
  • 1 teaspoon pumpkin pie spice

Instructions
  1. Preheat the oven to 350 and spray a quarter sheet pan (9″ x 13″ x 1″) with cooking spray.
  2. In a large bowl, whisk together the flour, sugar and salt.
  3. In a separate bowl, whisk together the melted butter, buttermilk, egg white, pumpkin, baking soda and pumpkin pie spice. Mix very well.
  4. Pour the pumpkin mixture into the bowl with the flour, and stir until everything is combined.
  5. Pour the batter into the prepared pan and bake for 16-18 minutes, or until a toothpick inserted comes out clean.
  6. While the cake cools, make the frosting: in a small sauce pan, melt the butter over medium heat. You can brown the butter if you like. Whisk in the buttermilk and powdered sugar. Add the pumpkin spice last, and whisk very well to combine.
  7. Pour the warm frosting over the cake, let rest for about 15 minutes (or longer) before slicing and serving.

For full information kindly visit dessertfortwo.com.
Categories
salad

Melon Pineapple Fruit Salad with Berries

This refreshing Melon Pineapple Fruit Salad with Berries is the summer star you’re looking for! It’s perfect any time of day and has an unexpected pop of fresh flavor!

Servings: 10

Ingredients
For the Fruit
  • 1 cantaloupe, cut into bite-sized cubes
  • 1 pineapple, cut into bite-sized cubes
  • 2 cups sliced fresh strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries

For the Dressing
  • ⅓ cup honey
  • ¼ cup lemon juice
  • 2 tablespoons chopped fresh basil

Instructions
  1. Cut up the fruit and drain any excess liquid.
  2. Place fruit in a large salad bowl; set aside.
  3. In a small mixing bowl combine honey and lemon juice; whisk to combine. Stir in the basil.
  4. Pour dressing over the salad and gently toss to coat.
  5. Cover and refrigerate for 30 minutes.
  6. Serve.

For full information kindly visit diethood.com
Categories
appetizer italian food maindish

Italian Cheese & Tomato Pie

Easy Italian Fresh Tomato Cheese Pie, a delicious Italian healthy summer savory pie recipe, the perfect appetizer or main dish.

Servings8 servings

Ingredients
  • 1 pre-made pie crust or puff pastry
  • 1 tablespoon butter melted
  • 7 ounces firm mozzarella thinly sliced (200 grams)
  • 5 1/4 ounces fontal cheese / gouda / gruyere (or any soft cheese of choice) (150 grams)
  • 2 ripe / firm tomatoes thinly sliced
  • 1 1/2 teaspoons oregano
  • 1 teaspoon basil
  • 1/4 -1/2 teaspoon salt
  • 1 1/4 tablespoons olive oil for drizzling
  • 3-5 leaves fresh basil
Instructions
  1. Pre-heat oven to 375° (190°). Lightly grease a 12 inch (30 cm) round pizza pan.
  2. Place the puff pastry / savory crust on the prepared pan, brush the pastry with the melted butter, top with first the thinly sliced mozzarella, then the thinly sliced fontal cheese, and finally top with the thin slices of tomato (if they are really seedy i remove the seeds & pulp) sprinkle with salt, oregano and basil, drizzle with olive oil and bake for approximately 35 minutes or until golden. Remove and top with chopped fresh basil. Serve immediately. 
  3. Enjoy!
For full information kindly visit anitalianinmykitchen.com.
Categories
dinner pasta shrimp

CREAMY PARMESAN GARLIC SHRIMP PASTA

Creamy Parmesan Garlic Shrimp Pasta is the perfect quick and easy meal that is on the dinner table in less than 20 minutes! Shrimp get coated in the very best creamy parmesan garlic sauce and is wonderful tossed with fresh pasta.

Serves: 4

Ingredients
  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, peeled and deveined
  • salt and pepper
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 8 ounce linguine, cooked to al dente and drained
  • Garnish with chopped fresh parsley, shredded parmesan, and lemon wedges
Instructions
  1. In a medium sized skillet add the olive oil. Add the shrimp and garlic and cook over medium high heat until it is almost pink but not cooked completely.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese and stir with shrimp until smooth. Let simmer for about 3-5 minutes until the sauce starts to thicken. Add the pasta and stir until the pasta is coated.
  3. Garnish with chopped fresh parsley, shredded parmesan, and lemon wedges
For the recipe notes kindly visit therecipecritic.com.
Categories
cake dessert

Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake – a gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze.

Servings: 12

Ingredients
For the Cake Batter:
  • 1 box super moist yellow cake mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 1/2 Teaspoons pumpkin pie spice
  • 3/4 cups brown sugar
  • 1/2 cup chopped walnuts

For the Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 Teaspoon vanilla

Instructions
  1. Heat oven to 350 degrees. Greased the bottom and sides of a 13×9 inch baking pan.
  2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
  3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 – 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

Make the glaze:
  1. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

For full information kindly visit bunnyswarmoven.net.