Growing up Catholic as a kid I always dreaded Lent time~ It meant usually giving up sweets and then the dreaded Friday night dinner. Mom would either make fish sticks or a tuna sandwich. I tried my best to always have a sleepover so I could avoid 2 of the worst meals my Mom prepared. I think she was just angry by Friday and missing sweets so she made us all pay for it by making those unedible nightmares. So, now that I am grown up, I try to make something more creative. These are also super to serve when you have someone over who is a vegetarian! Just because there is no meat does not mean you have to sacrifice flavor! On fact, one of the best meals I have ever had was at Eatily in New York. I ate at the vegetarian restaurant and it was incredible.
My recipes are easy to make. They also can easily have meat added if you desire. But since it is Lent…give them a try this way.
Ingredients
- 2 cups cornmeal
- 3 tbsp olive oil
- 6 cups vegetable broth
- 1/4 cup parmesan cheese
- 1/2 teaspoon fresh rosemary, chopped
- 2 c. butternut squash, cubed
- 2-14 oz cans cannelini beans, drained
- 1-28 oz can fired roasted diced tomatoes, don't drain
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 3 portabella mushrooms, cubed
- 1 red pepper, 1 inch pieces
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 1 cup kale, blanched
- 2 tsp. sugar
- 1 tsp. salt
- goat cheese
Instructions
- In a medium saucepan bring vegetable stock and olive oil to a boil. Slowly whisk in the 2 cups of corn meal. Cover the pot of polenta and let simmer on low-medium heat for 20 minutes. Stir every 5-10 minutes. If after 20 minutes the water is not fully absorbed, continue to cook in 5 minute intervals. Whisk in parmesan cheese and 1/2 cup half and half. Cover and keep on low heat until ready to serve.
- Preheat oven to 450 degrees and spray a large cooking sheet with cooking spray. Place cubed butternut squash, onions, and peppers in a large bowl. Toss with olive oil and cook in oven for 25 minutes or until tender.
- To blanch kale: While veggies are roasting bring a medium saucepan filled with water to a rolling boil. Add in 1 tsp. Salt and 1 tsp. Sugar. Place the chopped kale in the boil water and allow to cook for 3 minutes. Remove from heat and place in an ice bath to stop the cooking process. Drain well and set aside.
- In a large skillet, heat 2 tbsp olive oil over medium heat, add garlic sauté until translucent. Add squash, tomatoes, cinnamon, and nutmeg to pot. Cover and cook for 20 minutes. Check after 15 minutes. If liquid is too low, add 1/4 cup of water. With 5 minutes to go, add the kale and stir.
- Serve over polenta with a dollop of goat cheese.
Ingredients
- 1 package lasagna noodles, boiled and cooled
- 1 (10 ounce container) Italian Cheese and Herb Cooking Creme
- 2 cups spaghetti sauce
- 2 cups mozzarella, shredded
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 egg
- 3 tablespoons flat leaf parsley, chopped
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 350 degrees. In a square casserole pan spray well with cooking spray. Using a small mixing bowl combine 2 cups spaghetti sauce with 1/2 of the container of Cooking Creme. Mix well. Place 1/2 of the sauce mixture in the bottom of the baking pan and cover the bottom.
- In a medium sized bowl, combine the ricotta, mozzarella, parmesan cheese, 1 egg, parsley and basil. Stir till well combined. The place cooled lasagna noodle on a cutting board, spoon about 3 tablespoons of cheese mixture on noodle and roll it up. Place seam side down in baking pan. Continue till baking pan is filled. Cover with remaining sauce mixture and top with a sprinkling of parmesan cheese. Bake for 30 minutes or until bubbly! Serve with a green salad and crusty french bread!