meatless

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

garlic,

rosemary

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

<em>Meatless lentil chili with simple ingredients and flavorful spices. It's wholesome, filling, and makes one easy weeknight meal.</em>

Lentil Chilli

onion,

red bell pepper, chopped

chili powder

brown lentils

(14.5 oz.) cans no-salt diced tomatoes

bay leaf

(32 oz.) cartons vegetable stock or chicken stock

cilantro

Kosher salt and fresh ground black pepper

In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.

This was amazing! My husband and I couldn't stop eating your chili! And there are leftovers for lunch tomorrow. We can't wait. It thickened up beautifully. This will be a weekly meal for us. Wish I could post a picture. It made for a great plate presentation as well. Topped it with sour cream and shredded sharp cheddar. I also paired it with beer bread. Unbelievable. Thank you so much!

WOW. All I can say is I'm SUPER impressed. The flavors are an explosion in your mouth. First time cooking with lentils so I was a bit hesitant but I'm so glad I did!! Thank you!!!!! My coworkers are loving it too!!!!!! Surprisingly, it tastes like chili just lighter and DEFINITELY healthier. Don't have that greasy food-coma, acid reflux feeling after this soup. Will be a staple in my cookbook!

So so good! Made it several times already! I prefer it over regular chili ????

The best lentil chili recipe!  My husband loves it!  Thank you so much.

I absolutely love this lentil chili and have made it several times!  Thanks for this amazing recipe!  I have also shared it on my Facebook page.  :-)

I love this recipe! I’ve made it for a few years now and haven’t thought about leaving a review before. I add about a pound of turkey when I make it but it definitely wouldn't need it. Lentils are the best! Thank you for the recipe!!

Great! I didn’t want to bother with the blender so used only 1 qt (32 oz) of stock and it turned out great. It took quite a while to cook - the lentils didn’t want to soften and had a dry, grainy texture. Based on research, that happens when lentils are cooked with acids, including tomatoes. Next time I’ll wait to add the tomatoes later in the cooking to speed it up.

This was my first time making vegetarian chili &amp; this recipe did not disappoint!  My fiancé loved it too and we both agreed we like it better than the usual turkey chili we make.
I pre-soaked the lentils for about 30 minutes.  I added diced poblano peppers, chipotle chili pepper seasoning, pink Himalayan sea salt &amp; turmeric.  After I puréed the 3 cups cooked and added it back in I also added kidney beans and a touch of Sriracha.  Lots of cilantro on top and this was amazing!!  This will definitely be a new staple in our household

Everyone loves this! And we never missed the meat.

This chili is delicious and super easy to make. Has anyone tried freezing it? I made it tonight to kick off Lent and the left overs would be great to pull out of the freezer on Friday’s!

This pastina with butter and milk is made from tiny star-shaped pasta. Classic Italian comfort food for the whole family that's quick and easy.

Pastina with Butter and Milk

“little stars” pastina,

unsalted butter (1 1/2 oz)

milk,

Bring 3 quarts (12 cups) water to a boil. Stir in the pastina and salt. Cook according to the package directions. Drain, reserving the cooking water, and transfer to a bowl.

While the pasta is still piping hot, add the butter, burying it in the pasta to melt it. Stir in the warm milk. If a looser texture is desired, add a little more warm milk. Serve at once to prevent the pastina from drying out and clumping. For best results, stir in a little of the reserved cooking water as needed to keep the pasta moist.

Learn how to flavor and pan-fry tofu for the crispiest, most crave-worthy tofu without deep-frying. 

How To Make Crispy Tofu

extra-firm tofu

cornstarch

vegetable oil

Press the tofu. Remove the tofu from its packaging and any liquid. Line a plate with a folded paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.

Cut the tofu into pieces. Remove the weight and drain off the excess liquid. Pat the tofu dry with more towels. Slice the pressed tofu into cubes, thick rectangles, or sticks, depending on how you plan to use the tofu.

Season with salt. Transfer the tofu to a shallow dish and sprinkle with the salt. Toss to evenly season the tofu.

Coat with cornstarch. Sprinkle 1 tablespoon of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This is most easily done with a small strainer, but can also be done by sprinkling with your hands. After adding all the cornstarch, the tofu should be evenly coated with a sticky, gummy layer of cornstarch.

Warm the oil. Set a large frying pan or cast iron skillet over medium-high heat and add the oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu.

Add the tofu. Add all of the tofu in a single layer. The tofu should sizzle upon contact — if not, wait a few minutes to let the pan heat before continuing.

Pan-fry the tofu until golden. At first the tofu will stick to the pan (unless you&#x27;re using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.

Transfer to cooling rack. Transfer the browned tofu to a cooling rack while you finish your recipe. Eat the tofu immediately. It will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated.

This homemade pasta dough is easy to make by hand or with your Kitchenaid stand mixer. Both Italian and foolproof. Here's how to make it.

Homemade Pasta Dough

flour

eggs

sea salt

Sift the flour onto a clean work surface and use your fist to make a well in the center.

Break the eggs into the well. Add the oil and a pinch of salt to the well. If you&#8217;re coloring your homemade pasta dough, you&#8217;ll want to add the ingredient now. (See How To Color Homemade Pasta Dough below.) 

Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, simply add a little water, a few drops at a time, up to a couple tablespoons; if the dough feels too wet, add a little more flour. Don&#8217;t worry, you&#8217;ll soon grow accustomed to how the dough should feel after you’ve made it a few times.) Note that you don&#8217;t want to add too much flour or your pasta will be tough and taste floury.

Knead the pasta dough until it&#8217;s smooth, 2 to 5 minutes. Lightly massage it with a touch of olive oil, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting than it was before.

Make the homemade pasta dough

[Editor&#8217;s Note: You could opt to roll the pasta dough by hand using a long wooden rolling pin, although a pasta machine makes for far less work.] Feed the blob of pasta dough through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This takes the place of kneading the pasta dough and ensures the resulting pasta is silky smooth.

Pass the sheet of pasta dough through the machine again, repeatedly, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. Your sheet of pasta dough will become quite long—if you have trouble keeping the dough from folding onto itself or if you are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.

After the sheet of pasta dough has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little—this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you&#8217;re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest for just a short spell.

Shape the pasta by hand (see instructions below) or pass the pasta through the chosen cutters (tagliolini, tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry just a little, until ready to cook. (Alternatively, you can toss the cut pasta again lightly in flour—preferably semolina flour—and lay it out in loose bundles on a tray lined with a clean kitchen towel.) Use the pasta as soon as possible before it sticks together or place it in a resealable plastic bag and stash it in the freezer.

Pass the homemade pasta dough through the pasta machine

Tagliatelle On a lightly floured surface, roll or fold one side of the sheet of dough loosely towards the center of the sheet, then repeat with the other side so that they almost meet in the middle. Gently fold one side on top of the other, but do not press down on the fold. Cut the dough into thin slices with a sharp knife, slicing through the folded dough quickly and deftly in a single motion. (It takes very little practice to get the hang of this.) Immediately unravel the slices to reveal the pasta ribbons. (You can do this by inserting the dull side of a large knife into each slice and gently shaking it loose. If you wait, they will stick together. Trust us.) Hang the pasta to dry a little before cooking or dust it well with semolina flour and arrange in loose nests on a tray lined with a clean kitchen towel.

Pappardelle On a lightly floured surface, cut the dough into wide ribbons using a fluted pastry cutter. Hang the pasta to dry a little before cooking.

Tortellini On a lightly floured surface, stamp out rounds of pasta using a round cookie cutter. Pipe or spoon your favorite filling into the middle of each round. Brush the edges with beaten egg and carefully fold the round into a crescent shape, pressing the dough around the filling to push out any trapped air. Using your fingertips, bend the 2 corners of the crescent around to meet one another in the center and press well to seal. Repeat with the remaining dough. Let dry on a floured kitchen towel for about 30 minutes before cooking.

Ravioli If your pasta dough is still in a single sheet, cut it into 2 equal portions. Cover one portion of the dough with a clean kitchen towel or plastic wrap while you work with the rest of the dough. Spoon small mounds (about 1 teaspoon) of filling on the dough in even rows, spacing them at 1 1/2-inch intervals. Using a pastry brush, lightly coat the dough between the mounds with beaten egg. Using a rolling pin, carefully drape the reserved sheet of dough on top of the mounds, pressing down firmly between the pockets of filling to push out any trapped air. Use a serrated ravioli cutter, a pastry cutter, or a sharp knife, cut the ravioli into squares. Transfer the ravioli to a floured kitchen towel to rest for 1 hour before cooking.

Shape the fresh homemade pasta dough by hand

You will need about 4 quarts water and 3 tablespoons of salt for every 13 to 18 ounces of fresh or dried pasta. It is the large volume of water that will prevent the pasta from sticking together. Bring the salted water to a boil in a large pot or saucepan. Throw the pasta into the water. Stir the pasta immediately after you add it to the water and perhaps once again. Stir the pasta only once or twice. If you&#8217;ve used enough water and you stir the pasta as it goes in, it shouldn’t stick.

DO NOT COVER the pot or the water will boil over. Quickly bring the pasta back to a rolling boil, stir, and boil until al dente, or firm to the bite, about 2 minutes. The pasta should not have a hard center or be soggy and floppy. If following a specified cooking time, calculate it from the moment the pasta starts to boil again and have a colander ready for draining. Note: Cooking times for fresh and dried pasta vary according to the size and quality of the pasta. The only way to check is to taste it. However, the basic method of cooking remains the same.

Drain the pasta, holding back 2 to 3 tablespoons of the cooking water. Return the pasta to the pan (the dissolved starch in the water helps the sauce cling to the pasta). Dress the pasta straight away with the sauce directly in the pan. (The Italian way is ALWAYS to toss the cooked, hot pasta with the sauce before serving.) Serve the hot pasta immediately with your favorite sauce. Even a copious drizzle of olive oil or melted butter—cooked just to the point of taking on a slightly nutty, toasty brown tinge—and a smattering of fresh herbs constitutes a sauce when the pasta is as tender and tasty as this.

Cook the fresh homemade pasta dough

https://s23991.pcdn.co/wp-content/uploads/2018/11/how-to-make-pasta.mp4

How to make homemade pasta from flour, eggs, salt, and water.

How to Make Homemade Pasta Dough

This quick and easy recipe for lentil soup puts a hearty vegetarian dinner on the table in just about 30 minutes. 

Red Lentil Soup

carrot,

celery, diced

yellow onion, diced

kosher salt,

red lentils

water broth

lemon juice (from 1/2 large lemon)

For serving: Olive oil, yogurt,

Heat the olive oil. In a medium (2- to 3-quart) saucepan or Dutch oven over medium heat until shimmering. Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Turn off the heat and stir in the lemon juice. Taste and season with salt as needed. Ladle into bowls and serve with toppings if desired. 

Stovetop Rustic Garlic Mashed Potatoes

red potatoes,

buttermilk or milk (not nonfat)

butter

Salt and pepper

Place the potatoes and garlic in a medium (4- to 5-quart) saucepan or pot and add cold water to cover them by one inch. Stir in one tablespoon of salt and bring to a boil over high heat.

When the water begins to boil, turn the heat down to low. Simmer the potatoes until they’re very tender but not falling apart, about 15 minutes.

While the potatoes are cooking, melt the butter in a small (1/2- to 1-quart) saucepan or butter warmer over low heat. When the butter is melted, add the buttermilk and heat until piping-hot but not boiling, about 2 more minutes. Turn off the burner.

When the potatoes are tender, turn off the stove and drain them a colander in the sink. Return the potatoes and garlic to the warm pot, then mash the potatoes and garlic with a potato masher until they reach your desired texture — a few lumps are just fine. Add the butter and milk mixture, season to taste with salt and pepper, and stir to combine. Transfer the potatoes to a serving bowl and serve hot.

Answer the call of creamy comfort food with this nourishing, Whole30- and Paleo-friendly soup. 

Creamy Coconut Cauliflower Soup

cauliflower (about 1 large head)

ghee

water

coconut milk

turmeric

ginger

garlic powder

white pepper

Arrange a rack in the middle of the oven and heat to 375°F. Chop the cauliflower and its stem into bite-sized pieces. Place 1/2 of the cauliflower on a rimmed baking sheet. Drizzle with the ghee or oil, toss to combine, and spread into an even layer. Roast until just golden, 20 to 25 minutes. Meanwhile, start the soup.

Place the remaining cauliflower in a (4-quart) pot. Add the water, coconut milk, turmeric, salt, ginger, garlic, and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.

At this point, the roasted cauliflower should be done. Reserve what you&#x27;d like to keep crisp for topping the soup, then add the remaining roasted cauliflower to the pot. Remove from the heat and use an immersion blender to blend until smooth. (Alternatively, blend in batches in a regular blender.) Top with the reserved roasted cauliflower and serve.

In a mixing bowl, whisk together eggs and milk. Season to taste with salt and pepper.

Omelette With Spinach And Feta

tbsp milk

spinach

oz feta

nutmeg

Omelette with spinach and feta

In a frying pan, sauté the spinach until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.

Melt butter in frying pan, add eggs. Simmer on medium-low heat for approx. 1 min., then sprinkle spinach and feta on top.

Fold omelette to close, like you would a letter, and continue to cook until heated through.Transfer to plate and enjoy!

This traditional Chinese dish hailing from the Qingdao province is sour, savory and unique in flavor.

Chinese Shredded Potatoes With Chili And Vinegar

Yukon Gold or Russet potatoes

garlic (minced)

dry chili peppers (chopped)

soy sauce

Nakano Balsamic Blend Seasoned Rice Vinegar

sesame oil

scallions (finely chopped)

Chinese Shredded Potatoes with Chili and Vinegar

Peel and julienne the potatoes into 1/8-inch thick sticks.

Fill a bowl with cold water and add the potatoes. Set aside for 10 minutes, drain and lightly pat dry.

In a large pan over medium high heat, add vegetable oil and add garlic and chili peppers. Stir fry for 1 minute and add the potatoes.

Pan fry for 3 minutes and add soy sauce, Nakano Balsamic Blend Seasoned Rice Vinegar and kosher salt.

Turn the heat, add sesame oil, stir and transfer to a bowl or plate. Top with chopped scallions and serve.

There’s nothing not to love about freshly baked manakish (Lebanese flatbreads). Thankfully, they’re super easy to make at home.

5-Ingredient Manakish (Lebanese Flatbreads)

active dry yeast

water (warm)

tsp sugar

tbsp Za'atar

oz halloumi

lemon (for serving)

5-ingredient manakish (Lebanese flatbreads)

Dissolve yeast in lukewarm water. Add flour, salt, and sugar to a bowl. Make a well and add yeast mixture, followed by one third of the olive oil. Work into a dough using your hands and knead for 5 min. until elastic. The dough should spring back when poked with your finger. Form dough into a ball, place in a large bowl, oil the top, and cover with plastic wrap. Set aside somewhere warm for 1 hr.

Once the dough has risen, roll out into a log and divide into 4 equal pieces. Place on a parchment-lined baking sheet and press out slightly into flatbreads. Cover with a clean kitchen towel and let rise again while you prepare the topping. Mix the Za’atar with remaining olive oil. Grate halloumi on the largest side of a box grater, then add to the Za’atar mixture and mix to combine.

Preheat oven to 200°C/400°F. Stretch out the flatbreads and dimple the surfaces with your fingertips. Top each generously with the Za’atar-halloumi mixture and drizzle more olive oil, if desired. Transfer to oven and bake for approx. 8 min. Serve immediately with lemon wedges. Enjoy!

Savory Tomato-Basil Morning Muffins

cottage cheese

Parmesan cheese

eggs,

tomato purée

all-purpose flour

baking powder

smoked paprika

basil leaves

Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup muffin tin with paper liners.

Mix the cottage cheese, Parmesan, eggs, and tomato purée together in a large bowl. Add the flour, baking powder, smoked paprika, and salt, and stir until no lumps remain. Fold in the fresh basil.

Divide the batter between the muffin cups. Bake until the muffins are puffed and golden-brown, 30 to 35 minutes. Let cool in the tin on a wire cooling rack until cool enough to handle, 4 to 5 minutes. Gently remove from the pan and place on the rack to cool completely.

In just about 30 minutes, you can make a much better tasting version of the frozen, pre-packaged French bread pizza.

French bread pizza

baguette

tomatoes

oz tomato purée

0.25 tsp chili flakes

tsp basil

oregano

2.5 oz Emmentaler cheese

2.5 oz buffalo mozzarella cheese

Preheat the oven to 180°C/360°F. Cut the tomatoes into small pieces and slice the baguette in half lengthwise. Then cut in half again, this time widthwise.

Mix tomato purée, chili flakes, basil, dried oregano, and olive oil. Season with salt and pepper.

Transfer baguette halves to a parchment-lined baking sheet and spread with the tomato sauce. Place tomato pieces and basil on top and sprinkle with Emmentaler cheese. Pull the mozzarella into pieces and place onto the baguettes. Bake for approx. 15 min at 180°C/360°F. Turn on the grill function and bake for approx. 3 min. more, or until cheese is bubbly and brown on top. Serve and enjoy!

No one can resist this creamy scalloped potato bake with a crunchy golden crust.

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