Baked Macaroni and Cheese (vegan) By Chef Chloe Coscarelli

Ingredients

• 1 pound elbow macaroni or piccolini
• ¼ cup vegan margarine
• 1/3 cup all-purpose flour (or gluten-free all-purpose flour)
• 3 cups soy, almond, or rice milk
• ½ cup nutritional yeast
• 2 tablespoons tomato paste
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon agave
• 2 tablespoons seasoned bread crumbs

Procedure

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste (I added a little black pepper) and stir in lemon juice and agave. Toss the noodles with the sauce and transfer to the prepared pan.

Sprinkle bread crumbs on top of the pasta and bake for 30 minutes or until the top is lightly browned and crisp. Remove from oven and let rest for 5 minutes before serving.

Recipe by Chef Chloe Coscarelli, and can be found in the cookbook Chloe's Kitchen available from amazon. Find the cookbook and many more in my amazon widget in the upper right hand corner of this blog. Photos by Laura Spear 

Vegan Baked Mac and Cheese Recipe By Gluten free Goddess

The Best Vegan Baked Mac and Cheese Recipe

Don't mourn for Kraft-y macaroni goodness, Babycakes. I've got something tastier (and healthier!). This homemade cheesy uncheese sauce is creamy and delicious. 

For the casserole:

10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* - see below

For the sauce:

4 tablespoons light olive oil

4 tablespoons sweet rice flour

2 1/2 cups plain hemp, rice or nut milk

1 rounded tablespoon sesame tahini or almond butter

2 heaping tablespoons nutritional yeast

1/2 teaspoon Dijon mustard

1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste

1/2 teaspoon sea salt, to taste

A dash or two of Simply Organic Garlic Powder

A dash or two of Simply Organic Minced Onion

1/4 teaspoon freshly grated nutmeg

3 tablespoons white wine- Frey Organic wine is vegan and egg-free

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

For the topping:

1 cup Crunchy Gluten-Free "Bread" Crumbs (these crumbs have herbs and olive oil)

10-12 grape tomatoes, halved (optional)

A sprinkle of dried basil and parsley

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and pre-cook the penne just until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the sweet rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Add the toasted sesame tahini, nutritional yeast, Dijon mustard, golden balsamic vinegar, sea salt, a dash or two of Simply Organic Garlic Powder and Simply Organic Minced Onion, nutmeg and white wine. Add turmeric or paprika for color, if desired. Mix well with a whisk.

Remove from heat and set aside.

Preheat the oven to 350 degrees F.

Pour the cooked penne into a 6-cup baking dish. Pour the cheesy uncheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil. (For the sensory sensitive, omit the tomatoes, crumbs and basil.)

For individual gratin dishes, combine the pasta with the cheese sauce first; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil.

Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.

Recipe by Gluten free goddess, photos by Laura Spear

Vegan Hearty Breakfast Casserole

 "Cheez" Sauce Ingredients:
1 cup soy milk
1 cup nutritional yeast
2 tablespoons olive oil
2 tsp garlic powder
1/4 tsp garlic salt
1/2 tsp black pepper


Ingredients:
1 20 oz bag of hash browns (or homemade), thawed
1 14 oz package Lightlife Gimme Lean Sausage
10 oz bag frozen broccoli, thawed
3 tablespoons imitation bacon bits
2 tablespoons hot sauce (we used Tabasco)


Preheat the oven to 375. Mix the "cheez" sauce ingredients together in a bowl until well mixed and set aside. Mix the Egg mixture ingredients together in a bowl for 3 to 5 minutes until well blended and set aside.

In a frying pan add some olive oil and the package of sausage. Chop the sausage into crumbles about the size of a marble. Stir and chop constantly to keep the sausage from sticking to the bottom of the pan. Cook until browned.

Spread the hash browns out into the casserole pan evenly. Top with an even layer of the cooked sausage. Next layer the broccoli over the sausage.  Sprinkle half of the bacon bits onto the broccoli. Drizzle half of the hot sauce onto the broccoli.

Next pour the cheez sauce evenly on top. Top with remaining bacon bits, and hot sauce.

Bake in the oven at 375 for 30 minutes.

Recipe and Photos by Laura Spear

Bon Appétit,

Noodle Kugel

Ingredients

1 stick unsalted butter, plus more for the dish

1 large onion, chopped

1 tablespoon plus 1/4 teaspoon sugar

Kosher salt

12 ounces wide egg noodles

Freshly ground pepper

3 large eggs
2 cups small-curd cottage cheese
2 cups sour cream
2 cups whole milk
Pinch of ground cinnamon
1/2 teaspoon grated orange zest
3 cups cornflakes, coarsely crushed

Directions
Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.

Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.

Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving

Recipe by food network magazine, photos by Laura Spear

Cracker Barrel Holiday Strata

1 pkg. (411 g) frozen puff pastry, thawed
1 lb. (500 g) sliced ham
1 pkg. (300 g) Cracker Barrel Cheddar Cheese, shredded
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 medium red pepper, cut into strips
6 eggs

*optional add 100g  shredded swiss cheese to the shredded cheddar cheese*

PREHEAT oven to 400°F. Roll out two thirds of the pastry. Place on bottom and up side of 9-inch (23-cm) springform pan, letting excess pastry hang over side of pan.

LAYER half each of the ham, cheese, spinach and peppers in prepared pan; repeat layers. Beat eggs lightly with wire whisk or fork. Remove 3 Tbsp. of the eggs; set aside for later use. Pour remaining eggs over ingredients in pan. Roll out remaining pastry to 10-inch circle; place over ingredients in pan. Crimp top crust to bottom crust to seal edges; cut slits in top crust to allow steam to escape. Brush with reserved eggs.

BAKE 45 min. or until pastry is golden brown and filling is set in centre.

Recipe by Kraft foods, Photo by Patty O'Hearn Kickham

Easy Pizza Pasta

1 box Rotini
1 pkg Pepperoni
1 Jar of pasta sauce (any flavor, I used garlic and mushroom)
2 cups shredded cheddar
2 cups shredded mozzarella
basil
pepper


Cook the rotini according to the package instructions, drain.
Add the jar of pasta sauce and mix well.
Add the pepperoni's and mix well.
Add the cheeses and mix well.
Sprinkle basil and pepper on top, to taste.

Recipe and photo by Laura Spear

Turkey Osso Buco

4 turkey thighs or drumsticks, cut crosswise (by the butcher) into 1 1/2-inch-thick rounds (I left mine whole)

4 tablespoons olive oil

1 small onion, peeled and chopped

1 celery stalk, chopped

1 carrot, peeled and chopped

2 cups marinara sauce

1 cup low-sodium chicken broth or dry white wine

A few sprigs of fresh herbs (any combination of parsley, sage, rosemary, and thyme)


Preparation:

Preheat oven to 325°F.

2. In an uncovered Dutch oven over medium heat, brown the turkey pieces on both sides in 2 tablespoons of the olive oil, about 20 minutes. Remove them from the pan; set aside.


3. Brown the onion, celery, and carrot in the remaining olive oil until soft, about 5 minutes.


4. Return the turkey pieces to the pan and add the mari-nara, broth or wine, and herbs. Simmer in the oven, covered, until the meat is fork-tender, about 1/1/2 hours.

Recipe from http://www.epicurious.com and all you magazine 2009. Photo is by Laura Spear

Corn Dog Casserole

What kid doesn't LOVE corn dogs! My kids could not get enough of this kid friendly dish.

Ingredients

• 2 cups thinly sliced celery
• 2 tablespoons butter
• 1-1/2 cups sliced green onions
• 1-1/2 pounds hot dogs
• 2 eggs
• 1-1/2 cups milk
• 2 teaspoons rubbed sage
• 1/4 teaspoon pepper
• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions

• In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes or until vegetables are tender. Place in a large bowl; set aside.
• Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
• In a large bowl, combine the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
• Bake, uncovered, at 400° for 30 minutes or until golden brown. Yield: 12 servings.

Recipe by taste of home Photo by Laura Spear

Buddy Valastros Vegetarian Eggplant Parmesan

This is a recipe by Buddy Valastro (The Cake Boss) Photos by Laura Spear



INGREDIENTS:

4 Fresh Eggplants
Bread Crumbs (Italian) to coat
Finely Chopped Parsley to taste
Sugar, Salt and Pepper to taste
3 Cloves of Garlic
Chopped Fresh Basil to taste
3 large balls of Mozzarella Cheese
1 Block of Romano cheese (grated) to taste
3 cans Hunt’s Tomatoes-Diced (1) and Crushed (2)

DISHES NEEDED
A pot for cooking the sauce
A pan for frying the eggplant
A casserole dish for baking



PREPARATION:

1.Coat the bottom of a pot with olive oil and turn to medium heat. Put a clove of garlic in a garlic press and press the garlic directly into the pan. You should be able to hear it sizzle. Continue with the rest of your garlic.
2. Take a can of Hunt's® crushed tomatoes, a can of Hunt's® diced tomatoes and add them to the pot. Stir and add another can of crushed tomatoes.
3. Add seasoning to taste – salt, pepper and sugar. Stir it all together and add your chopped fresh basil.
4. While that simmers for about 20 minutes begin to prepare your eggplant…
5. Coat your eggplant with breadcrumbs. Place the pan on medium heat and add the olive oil. Place the breaded eggplant slices into the pan. Fry for 3 or 4 minutes total until they are a bit browned and crispy.
6. Place the cooked eggplant pieces on a paper towel-lined plate to absorb the oil. Begin cutting your mozzarella into even slices. Grab your Romano cheese and a shaving tool and you’re ready to start baking.
7. First, coat the bottom of your casserole dish with the fresh sauce from the stove. Take a few pieces of fried eggplant and place them in the sauce until the bottom layer is full. Pour a bit of sauce over the top, shave Romano cheese and place a large slice of mozzarella cheese over each eggplant piece.
8. Add more sauce to taste and a bit of basil over each eggplant and then add another layer of eggplant following the same process: add the eggplant, more sauce, Romano and Mozzarella cheese and basil. Layer on more cheese, sauce and basil to taste.
9. Place the casserole dish in the oven at 350 degrees for 30 to 40 minutes depending on your oven.
10. Remove from oven when the top of the cheese is browned and the sauce is bubbling. Plate and serve right out of the oven.

Summer Sausage Hobo Packets

This recipe is easy and delicious. Perfect for camping! My Family loves having their own packet and I love that clean up is a snap!

Ingredients

1 pound summer sausage, cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch cubes
3 cups shredded cabbage
1 large sweet onion, halved and sliced
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 pound chicken tenderloins, cut into 1-inch pieces
2 medium tomatoes, cut into wedges
1/2 cup butter, cut into eight cubes
1/4 cup prepared Italian salad dressing

Directions

In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube.
Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing.

Yield: 8 servings.

Recipe by Taste of Home, Photo by Laura Spear

Creamy Chicken Pasta Toss

1 tsp. Oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups Milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups Frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
fresh ground pepper to taste

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.

ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.

COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese and top with fresh pepper to taste




Recipe by Kraft, Photo by Laura Spear

Camper's Breakfast Hash Skillet

Ingredients:

1/4 cup butter, cubed
2 packages (20 ounces each) refrigerated shredded hash brown potatoes*
1 package (7 ounces) brown-and-serve sausage links, cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 eggs, lightly beaten
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar cheese

Directions:

In a large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until potatoes are lightly browned, turning once.
Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.


*If you are actually making this dish while camping I recommend only using one package of hash browns as it takes a while to cook over a campfire.  It also requires multiple pans to cool them through, so I would stick to using one bag.

Recipe by Taste of Home, photos by Laura Spear

Ravioli Bake

1 jar (26 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

 1/2 cup water

2 pkg. (1 lb. each) frozen cheese ravioli

 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend

4 Tbsp. KRAFT Grated Parmesan Cheese

Oregano (to top with)

HEAT oven to 400ºF.

MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese, and oregano; cover.

BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

Cheesy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
2 cups KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF.




PREPARE stuffing as directed on package.



COMBINE chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with stuffing.



BAKE 30 min. or until chicken is done and casserole is heated through

Deep Dish Southwestern Quiche

1 container of pillsbury crescent rolls
6 eggs, beaten
1 tsp pepper
4 breakfast sausage links, cooked and chopped
6 slices of bacon, cooked and chopped
4 oz of sliced mushrooms
2-4 tsp hot sauce depending on how hot you want it
1/4 cup chunky salsa
1/2 cup mexican cheese blend
1/2 cup cheddar cheese
1/4 cup choped green onions
1 tbsp grey poupon dijon mustard
Cilantro


Heat oven to 350


Roll out the pillsbury crescent roll, seal seams to make a large flat pc
Spray 9 inch pie pan with cooking spray
Lay the rolled pillsbury crescent roll in the pie plate

Mix all the ingredients together except for the cheese
Pour into the 9 inch deep dish pie plate
Bake 40 to 45 minutes until eggs are set and golden brown
Add cheese in the last few minutes of baking, let melt.
Sprinkle with Cilantro

Potato & Pepper Frittata

You'll Need:

6 slices Bacon, chopped
1 cup shredded potatoes
1/4 cup chopped onions
6 eggs, beaten
1/2 cup  Mexican Style Finely Shredded Cheddar
1/2 cupPepper Jack Cheese
1/2 cup green pepper rings

Directions:

HEAT oven to 350°F.


COOK bacon in medium nonstick ovenproof skillet 4 min.; drain. Add potatoes and onions; cook 7 min. or until crisp-tender, stirring frequently.

STIR in eggs. Remove from heat. Top with cheese and peppers; cover.

BAKE 20 to 25 min. or until center is set.


Recipe and pic from kraft foods

Mexican Lasagna 2

Lasagna
1 lb of lean ground beef
3/4 cup of water
1 packet of ortega taco seasoning mix
3/4 cup shredded mexican cheese blend
1/2 cup nacho cheese sauce
4 8 inch soft flour tortillas
1/2 cup ortega enchilada sauce
4 oz can sliced black olives
Diced Tomatoes

Toppings
Green onion, sour cream, black olives, mexican cheese, sliced jalapenos

Preheat oven to 350.
Brown the beef over medium heat, drain fat.
Stir in water, taco seasoning mix. Cook and stir until thickened.
Remove from heat
Add one half of the cheese and one half of the nacho cheese sauce to the meat mixture; mix well
Place 1 tortilla into a 9 inch pie plate
Layer 1/3 of the meat mixture on top. Spread one quarter of the enchilada sauce onto the meat layer.
add some olives and diced tomatoes, then repeat two more times.
Spread remaining cheese, cheese sauce, and enchilada sauce on top of the lasagna.
Bake uncovered, 15-20 minutes on center rack. Remove from over.
Cut into wedges and serve with desired toppings.

Taco Casserole

Ingredients


1 lb ground beef

1 small onion, chopped (1/2 cup)

1 bottle (8 ounces) ortega taco sauce

3/4 cup water

1 can (4 ounce) can diced green chilies (fire roasted if you can find it)

1 (1.25 ounce) package taco seasoning mix

12 taco shells (try the whole grain!)

2 cups (8 ounces) shredded sharp cheddar cheese or Mexican blend cheese, divided


Directions

Preheat oven to 375

Grease 11 x 7 inch baking dish. (or use the deep covered baker)

Cook beef and onion until beef is browned; drain.

Stir in taco sauce, water, chiles and seasoning mix.

Cook over low heat for 3 to 4 minutes.

Layer half of broken shells on bottom of baking dish.

Cover with half of meat mixture; sprinkle with 1 cup of cheese.

Repeat with remaining ingredients.

Bake for 20 to 25 minutes or until bubbly.
 
 
What to top it with


Chopped tomato, chopped green onion, chopped green bell pepper, sour cream, sliced jalapenos or any combinatons you like.

Cheesy Hashbrown Casserole

Ingredients


3 tablespoons butter

1 bag of Potatoes O'Brien
1 pound bulk sausage, mild, hot or sage (I used Hot)

2 1/4 cups whole milk

8 large eggs

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons Dijon mustard

8 cups cubed French or Italian bread, crusts removed

2 cups (1/2 pound) grated Cheddar

2 cups (1/2 pound) freshly grated Parmesan

Hot sauce to your taste (we like it spicy)

Directions

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Add the butter to the pan then hash browns and break apart. Saute until soft, about 7 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.
Recipe by Paula Deen