Spinach and Chard Souffle

Source - http://www.janssushibar.com/?p=13830

perfectly-lola:

Shiitake Mushrooms & Herbs

Ingredients
2 cups shiitake mushrooms, sliced (dried works fine, just make sure to soak them in some water ahead of time)
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon green onion or scallions, thinly sliced
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh or dried thyme
1/2 teaspoon fresh or dried oregano
1 teaspoon red pepper flakes
1/4 cup chicken broth
3 tablespoons sake
2 tablespoons butter
Sea salt and pepper to taste 

Directions 

1. Heat oil in pan and add garlic, rosemary, thyme, oregano and red pepper flakes over medium heat. Cook for about a minute.

2. Stir in shiitake mushrooms. Cook for 5 minutes, stirring occasionally.

3.  Add chicken broth and sake. Cook for another 3-5 minutes. Make sure most of the liquid has cooked off.

4.  Stir in butter and let brown for another 2 minutes. Salt and pepper to taste.

5. Turn off the heat and stir in green onions. Garish with a few extra green onions (optional). Serve hot. 

Creamy Goat Cheese Risotto

Source - http://iadorefood.com/recipes/creamy-goat-cheese-risotto/

Ingredients:

2 shallots, thinly sliced

1 half a red pepper, diced

4 mushrooms, sliced

2 garlic cloves, minced

2 Cup of fresh baby spinach

6 big sun dried tomatoes, chopped

1 Cup of white wine

2 Cup of chicken broth (you might need a bit more)

1 Cup of risotto

14 Ounce can of diced tomatoes, drained

140 Gram of goat cheese

1/2 Cup of grated parmesan

1 Tablespoon of butter

Cooking instructions:

In a large saucepan, heat up the butter until metled and bubbling. Throw in your sliced shallots and cook for 3 minutes on medium heat, stir frequently. Add the garlic, the pepper and the mushroom and continue cooking for about 3 to 4 minutes. Throw in the risotto, mix well and bring the heat up. Cook on high for about 1 minutes and throw in the white wine. Deglaze the pan and bring the heat down to medium high. Stirring frequently, wait until the liquid has almost all been absorbed. At that point, stirring in 1 cup of chicken broth and bring the heat down to medium. Throw in the parmesan and the sun dried tomatoes. Continue cooking and stirring until the liquid has almost all been absorbed. Add in 1/2 cup of chicken broth along with the diced tomatoes. Continue cooking until there is almost no liquid left. Test your risotto. If it is still hard, add in the rest of the chicken broth and stir frequently until the liquid has been absorbed. Test your risotto again and do the same thing, 1/2 cup at a time until it is cooked o your liking. When the risotto is cooked, throw in the spinach and cover, on low heat for about 2 minutes. The spinach will wilt. Mix the spinach in and add the crumbled goat cheese and mix thoroughly. Keep cooking until the cheese has melted and is well incorporated.

Serve immediately!

Taco Casserole

Source - http://littlebcooks.blogspot.com.au/2012/05/taco-casserole.html

1 lb ground beef
2 tsp chili powder
1/2 cumin 
1/2 cup black beans, rinsed and drained 
1, 14.75 oz can of corn, drained
1 1/2 cups salsa  
3 cups Doritos, crushed (I like to use their taco or enchilada chips)
1 cup sour cream
1/2 cup chopped scallions
2 cups shredded cheddar cheese

Preheat oven to 350, and spray a 11 x 7 pan with cooking spray.  In a large skillet, cook beef until no longer pink and drain off any excess fat.  Add the chili powder & cumin and stir until well combined.  Add 1 cup of salsa and the beans, reduce heat and simmer for 15 minutes.  


Spread crushed chips into bottom of baking dish.  Layer the beef on top of the chips, then sprinkle the corn over the beef.  Spread the sour cream over the corn.  Add the remaining salsa on top of the sour cream and then sprinkle on the scallions.  Top with the cheddar cheese and bake for 30 minutes or until bubbly.

Baked Eggplant Casseroles Recipe

Source - http://www.wishfulchef.com/2011/09/baked-eggplant/

1/2 cup olive oil

4 slices eggplant

4 slices tomato

4 slices fresh mozzarella

1/2 cup or more bread crumbs (mixed with grated parmesan cheese, optional)

salt and pepper to taste

dried herbs (like parsley, oregano, or basil) for topping

Preheat oven at 400°F.

Heat a skillet with about 1/4 cup olive oil on medium-high heat. Make four slices each of the eggplant and tomato, about 1/2 inch thick rounds and season with salt and pepper. Sauté eggplant until golden brown, about 3-4 minutes on each side. Eggplant is like a sponge, so if they seem dry in the skillet just add more olive oil, but don’t drown them.

Assemble your two large ramekins first by placing the sautéed eggplant slices on the bottom, followed by tomato slices, then mozzarella slices and topped with about a tablespoon of bread crumbs. Depending on the size of your ramekins, repeat this step once or twice, like a lasagna. Sprinkle more bread crumbs, salt, pepper and dried herbs on top, then drizzle with a little olive oil.

Place ramekins on a baking sheet and bake for about 30 minutes or until the tops are golden brown and crisp. When finished, let ramekins sit until cool enough to touch.

Total Time: 35-45 minutes

Yield: 2 servings

Mini Shells and Cheese Ramekins

Source - http://www.theknead4speed.com/2010/08/lets-go-somewhere-where-theres-cheese/

Yield: two 6-ounce or one 10-ounce ramekin(s)

• 2.5 ounces mini shells pasta
• 1 Tablespoon unsalted butter
• 1/8 teaspoon all-purpose flour
• 1/4 cup skim milk
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• dash of cayenne pepper
• ground black pepper, to taste
• 2 ounces (about 1/2 cup) shredded mild or sharp cheddar cheese
• 2 Tablespoons shredded Parmesan cheese
• 1.5 Tablespoons shredded Parmesan cheese, divided (for topping)

1. Preheat oven to 375 degrees F and lightly grease two 6-ounce ramekins with butter or cooking spray.
2. Place a small pot of water over high heat.  Bring water to a boil and then add shell pasta.  Cook for 8 minutes and drain.
3. Melt butter in a separate saucepan over low heat.  Add flour, stirring with whisk.
4. Once butter appears slightly foamy, add milk and cook until smooth.  Turn off heat.
5. Add cheese and seasonings to hot butter mixture, stirring to combine.  Add cooked shell pasta and stir well.
6. Divide shells and cheese between ramekins.  Divide 1.5 Tablespoons Parmesan cheese and sprinkle onto pasta.
7. Bake for 11-13 minutes and serve.

Philly Cheese Steak Bagel Bites

Source - http://www.hardlyhousewives.com/2012/01/philly-cheese-steak-bagel-bites.html

6 Mini Bagels, halved

1 10.5 oz Pkg of Philly Sandwich Steak (freezer section

8 Slices of White American Cheese

Toast the mini bagels until light and golden brown.  Cook the steak over medium high heat per packages instructions.  Add cheese to the pan a little at a time so cheese blends well.  Serve on toasted bagels and enjoy!

Broccoli-Basil Mac and Cheese

Source - http://www.joanne-eatswellwithothers.com/2012/01/recipe-broccoli-basil-mac-and-cheese.html

Serves 6, adapted from 101 Cookbooks

Ingredients

1 small kabocha or butternut squash, seeded and cut into tiny chunks

1 tbsp olive oil

1 bunch basil, stems removed

2 slices good brown bread, stale or dried out in the oven

1 small head broccoli, roughly chopped

4 tbsp nonfat greek yogurt

3.5 oz grated white cheddar cheese (I used Cabot reduced fat sharp cheddar)

3.5 oz grated gruyere

large handful of yellow cherry tomatoes

3 cups whole wheat elbow macaroni

Instructions

Preheat oven to 400 with a rack in the middle. Set a large pot of water to boil.

Place the squash on a large baking sheet lined with foil.  Spray with cooking spray.  Sprinkle with salt and black pepper.  Bake for 20-25 minutes or until tender.

While the squash is cooking, pulse half the basil, all of the bread, the broccoli, and a bit of water in the food processor until there is a fine crumb. It may be a bit damp.  Transfer to a small bowl and rinse out the processor.

In a separate bowl, combine the Greek yogurt and grated cheeses.

Place the cherry tomatoes in the food processor with the remaining basil.  Pulse to break things up a bit, then add it to the cheese mixture.

Boil the pasta in well-salted water until it is slightly undercooked.  Drain, reserving a cup of pasta water for later use.  Put pasta back in pot and add the cheese mixture to it.  Add the squash and stir it.  Add pasta water until the sauce is thinned to the consistency of cream.  It’s okay if it’s a bit runny, as the pasta will absorb the liquid in the oven.

Transfer everything to large casserole or 9x13-inch baking pan.  Sprinkle the green breadcrumbs across the top and bake for 20-25 minutes or until topping is crunchy.  Remove from the oven. Let sit 10 minutes before serving.

Looking for more mac and cheese inspiration?  Check out these recipes:

Macaroni and Goat Cheese with Roasted Red Peppers

Baked Zucchini Macaroni and Cheese

Caramelized Sweet Potato, Garlic and Rosemary Mac and Cheese

I am submitting this to Presto Pasta Nights which is being hosted by Emma of Souperior.