Recipe of the Day: Cauliflower Cheese

Cauliflower Cheese

Ingredients
2 2/3 cups cauliflower
1½ cups milk
1 tablespoon butter, melted
2 tablespoons plain flour
1 cup cheddar cheese, grated
2 tablespoons parmesan cheese, grated
Salt and pepper

Directions
1. Boil or steam cauliflower until just cooked. Drain.

2. Whisk together, melted butter, milk and flour.

3. In a saucepan over medium heat, heat milk mixture stirring until sauce thickens.

4. Remove sauce from heat and set aside.

5. Place cauliflower in a rectangular shallow oven-proof dish and pour sauce over.

6. Sprinkle mixed cheeses over top.

7. Place in oven 180°C and bake until cheese is browned and cauliflower is heated through.

Recipe found here: Cauliflower Cheese

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Recipe of the Day: Vegetable Tempura *National Tempura Day*

Vegetable Tempura

Ingredients
3/4 cup Argo® Corn Starch
1/4 cup flour
1 teaspoon Argo® Baking Powder
2 1/2 teaspoons Spice Islands® Garlic Salt
1 1/2 teaspoons Spice Islands® Onion Powder
1/4 teaspoon Spice Islands® Fine Grind Black Pepper
1/8 teaspoon Spice Islands® Cayenne Pepper
1/2 cup water or beer
1 egg, slightly beaten
Mazola® Corn Oil for deep fat frying
4 cups cut-up vegetables, such as zucchini, carrots, onion or mushrooms

Preparation

COMBINE corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth.

HEAT 3 to 4 inches of oil in a deep pot over medium heat to 350°F.

DIP vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp.

DRAIN on paper towels. Serve immediately.

Recipe variation: 1 1/2 pounds raw, peeled shrimp can be substituted for the vegetables.

Recipe found here: Vegetable Tempura

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Recipe of the Day: Roasted Vegetable Medley

Roasted Vegetable Medley

Ingredients
3 Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Directions
In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.

Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Recipe found here: Roasted Vegetable Medley

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Recipe of the Day: Zucchini Fritters *National Fritters Day*

Zucchini Fritters

Ingredients
1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup panko (Japanese) bread crumbs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons taco seasoning
1/4 teaspoon garlic salt
3 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free sour cream
1/4 cup fat-free ranch salad dressing
1/4 cup salsa

Directions
In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the bread crumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then bread crumb mixture.

Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.

In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield: 10 servings (3/4 cup sauce).

Recipe found here: Zucchini Fritters

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Recipe of the Day: Creamy Spinach Casserole

Creamy Spinach Casserole

Ingredients
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions
In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.

Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Creamy Spinach Casserole

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Recipe of the Day: Steamed Zucchini

Steamed Zucchini

Ingredients
4 zucchini
2 cloves garlic
1 tablespoon olive oil

Directions
Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.

Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.

Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Recipe found here: Steamed Zucchini

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Recipe of the Day: Harvest Moon Macaroni *National Macaroni Day*

Harvest Moon Macaroni

Ingredients
1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika

Directions
Bring water to a boil, season with salt and cook macaroni to al dente.

Preheat broiler and place rack in middle of the oven.

Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.

Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.

Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

Recipe found here: Harvest Moon Macaroni

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Recipe of the Day: Sensational Foil-Pack Vegetables

what you need
1 zucchini, cut into 1-1/2 inch chunks
1cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1cup large cherry tomatoes
1/4cup KRAFT Lite Zesty Italian Dressing
2Tbsp. KRAFT Grated Parmesan Cheese

COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.

CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.

Recipe found here: Sensational Foil-Pack Vegetables

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Recipe of the Day: Farmer’s Market Vegetarian Quesadillas

Farmer’s Market Vegetarian Quesadillas

Ingredients
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions
In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Recipe found here: Farmer’s Market Vegetarian Quesadillas

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Recipe of the Day: Snappy Herbed Spinach *National Spinach Day*

Snappy Herbed Spinach

Ingredients
1 teaspoon butter
2 tablespoons finely chopped onion
2 eggs
1/3 cup fat-free milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked long grain rice
1/2 cup shredded cheddar cheese, divided

Directions
In a small microwave-safe bowl, melt butter. Add onion; cover and microwave at 50% power for 1 minute, stirring after 30 seconds. Set aside.

In a large bowl, whisk the eggs, milk, Worcestershire sauce, salt and rosemary. Stir in the spinach, rice, onion mixture and 1/4 cup cheese. Transfer to an 8-in. x 4-in. microwave-safe dish coated with cooking spray.

Microwave, uncovered, on high for 6-8 minutes. Sprinkle with remaining cheese; microwave 1-2 minutes longer or until firm and a thermometer reads 160°. Cover and let stand for 5 minutes before cutting. Yield: 4 servings.

Recipe found here: Snappy Herbed Spinach

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