The Seated Cook

Simple, healthy, vegetarian food


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Cheesy Baked Pumpkin Pasta (Gluten-free)

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It’s been a while since I posted a recipe.  I’ve still been enjoying looking at the Reader and getting inspiration from you all.

This dish is modified from the recipe found here (with thanks to the woman behind this blog for alerting me to the recipe)

I used gluten-free pasta (Ancient Harvest is a good brand), took out the bacon and added in chick peas, subbed vegetable broth for chicken broth, and used a cup of shredded mozzarella cheese in lieu of the 1/2 cup shredded mozzarella/1/4 cup shredded pecorino romano.  I may have added more rosemary than was called for, too!

It was a delicious, hearty dish for a fall evening, and one to not feel too guilty about!

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Mexican Mac’N’Cheese

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I know, it’s been a while since I’ve cooked a new savory entrée.  But I finally did last night, and it was very good.

The recipe is adapted from one in “Clean Eating” magazine.

I didn’t have macaroni on hand, and made it with brown rice and quinoa fusilli.

Ingredients:

3 cups pasta

1 can black beans, rinsed and drained

1 plum tomato, diced

1/2 avocado, pitted and diced

1 tsp lime juice

1 tbsp butter

1/4 red onion, diced

1 tbsp flour

1.5 cups 1% milk

1 cup shredded cheese

6 oz. nonfat plain Greek yogurt

chopped cilantro leaves

salt, pepper, and crushed red pepper flakes, to taste

 

Cook pasta, drain and return it to the pot.  Add in beans and cover.

In a bowl, combine the tomato, avocado, cilantro, and lime juice.

In a saucepan on medium, melt the butter and sauté the onions.  Add flour and cook for about a minute, stirring.  Add the milk and heat for another few minutes, continuing to stir.  Remove from heat and stir in cheese until mostly melted.  Stir in yogurt.  Sprinkle in salt, pepper, and crushed red pepper flakes to taste.  Add this mixture to the pot with macaroni and beans.  I left everything covered for a little while, and that seemed to help it thicken up.

Serve with tomato mixture on top (unfortunately, did not get a good picture with the tomatoes on top).

It was a delicious, creamy pasta dish, and still fairly healthy.  And I loved the Mexican twist on it.

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Pasta with “Smashed Tofu” Sauce

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This picture is from 5 years ago, so I think it’s time I made this dish again! I sometimes add beans to tomato sauce to add some protein, but tofu is another great way to make the sauce heartier.

Ingredients:

Pasta of your choice
Tomato Sauce of your choice
Silken tofu
Grated cheese

Boil water and cook pasta in it. Dry silken tofu and smash it down with a fork. Add desired amount of tofu to red sauce and heat in pan. Pour tofu sauce on top of pasta, and serve with grated cheese (it also looks like I added a little broccolini to this dish).


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Pasta with “Green” Cottage Cheese Sauce

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This recipe is adapted from a recipe in the Moosewood Restaurant’s Low Fat Favorites cookbook.  Even though they’re not that complicated, I used to be intimidated by recipes that involved food processers, so it took me some time to finally make this.

Ingredients:

1 package of fresh spinach

½ cup of walnuts, coarsely chopped

2 cups low-fat cottage cheese

2 garlic cloves, minced

¼ cup grated cheese

1 cup chopped fresh basil

Salt & black pepper

1 pound of pasta

1 head of broccoli

(4 servings)

First, toast the walnuts by placing them in a single layer on a baking tray in a 350 degree oven for about 5 minutes.  Steam the spinach (after washing it, place it in a large pot- the water remaining on the leaves should provide enough moisture to steam it).  Cover and cook on medium-high heat until the spinach is wilted.  Drain the steamed spinach.  In a food processer, add the spinach, walnuts, cottage cheese, garlic, grated cheese, basil, and salt and pepper, blending until the ingredients combine into a smoother texture (this was 2 batches in my Mini Prep).  I put in more basil than the original recipe calls for, and that, along with the spinach, turned the mixture a nice green color, and the taste reminded me of pesto.  My husband and I couldn’t resist eating a couple spoonfuls of the sauce before I started to cook the pasta.

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Cook the pasta and steam the broccoli.  The original recipe calls for penne, but I used this fun-looking multi-colored pasta I found at Trader Joe’s.

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It was a good texture for the sauce since it helped the sauce cling to the pasta.  Fusili would work well, too.  Put some of the cottage cheese sauce on top of the pasta and stir it in, and add some spears of broccoli (and more grated cheese on top if you wish, as I always do).