Tortellini Salad, but not
slightly adapted from ...and a cookie for dessert
Makes 8-10 side dish servings
2 bags frozen cheese tortellini or 1 pound pasta (campanelle)
1 small can sliced black olives, coarsely chopped
7-ounce jar roasted red peppers, coarsely chopped
6.5-ounce jar marinated artichoke hearts, coarsely chopped
8 ounces sun-dried tomato vinaigrette dressing
1/4 cup grated Parmesan cheese
8 ounces fresh mozzarella, cut into bite-sized pieces
Cook pasta according to directions. Drain and rinse with cold water.
Toss pasta in a large bowl with olives, peppers, and artichokes. Toss with dressing and Parmesan cheese. Cover and chill for 1-4 hours. Add mozzarella, gently combine, and add more dressing if necessary. Chill until ready to serve.
Saturday, May 30, 2009
Thursday, May 7, 2009
VEGIE ENCHILADA
VEGETARIAN ENCHILADAS
INGREDIENTS (Nutrition)
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
ADD: Cumin and Chili Powder, Taco Spices to taste
Also may stove top grill the veggies
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
May Subsitute:
Leeks
Green Peppers
Red Pepper
INGREDIENTS (Nutrition)
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
ADD: Cumin and Chili Powder, Taco Spices to taste
Also may stove top grill the veggies
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
May Subsitute:
Leeks
Green Peppers
Red Pepper
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