Recipe Box

Fried Ravioli January 2, 2010

Filed under: appetizers,vegetarian — bonny @ 2:17 pm
Tags:

 oil, for frying

1 cup buttermilk

2 cups flour mixed with Italian seasoning

1 package frozen cheese ravioli (about 24 ravioli)

1/4 cup freshly grated Parmesan

1 jar store bought marinara sauce, heated, for dipping

Heat oil  to 325 degrees F in a fryer according to manufacturers directions.

While the oil is heating, put the buttermilk and the seasoned flour in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the seasoned flour. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

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Bonny’s Mac and Cheese January 30, 2008

Filed under: main dishes,vegetarian — bonny @ 11:05 pm

1/4 cup butter or margarine

1/4 cup flour

1 teaspoon salt

2 cups milk

1/4 pound American cheese, cut up

1 (8 ounce) package shredded cheese

1 lb. whole wheat pasta, cooked and drained

Melt butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in pasta.

Pour into lightly greased 1-1/2-quart casserole. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated.

 

Pan Bagnat June 26, 2007

Filed under: main dishes,vegetarian — bonny @ 9:56 pm

My version is based on about 20 different variations, and is different every time I make it, too.  I use assorted combinations of the following:

1 baguette or ciabatta

Newman’s Own Olive Oil & Vinegar dressing

thinly sliced tomato

thinly sliced cucumber

thinly sliced red onion

pitted Calamata olives

sliced provolone, crumbled feta or smoked gouda cheese

sliced hard-boiled egg

sliced roasted bell pepper

capers

quartered artichoke hearts

fresh basil &/or oregano leaves

spinach leaves

hard salami &/or sliced smoked turkey (optional)

anchovies or tuna (optional)

Slice loaf of bread in half, lengthwise, scooping out some of the bread, if desired.  Drizzle dressing on both sides of bread.  Layer ingredients on the bottom half of bread, cover with the top half.  Wrap sandwich in foil or plastic wrap. Place on a baking tray and weigh the sandwich down with something heavy. Refrigerate a few hours before eating.

 Slice and serve.

 

Breaded Polenta Cutlets June 12, 2007

Filed under: main dishes,vegetarian — bonny @ 9:30 pm

This is one of my favorite polenta recipes, from Moosewood Restaurant New Classics. I usually serve it topped w marinara sauce.

1 tsp salt

2 1/2 c water

1 c cornmeal

1 c chopped onions

1 – 2 cloves minced garlic

1/2 tsp ground fennel seeds

2 T olive oil

1/2 c grated Parmesan cheese

1 egg

1/4 c milk

1 c herbed bread crumbs

 Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken.  Lower heat and simmer, stirring frequently, until polenta tastes done.

Saute the onions garlic and fennel in the olive oil over medium heat for about 7 minutes.  Remove the cooked polenta from heat.  Stir in the onion mixture and grated cheese.  Add salt to taste.

Pour polenta into an oiled 10 inch pie pan.  Spread evenly with rubber spatula.  Refrigerate for at least 30 minutes.  The polenta will thicken as it cools.

Preheat the oven to 375.

In large bowl, whisk egg until foamy and then whisk in the milk.  Place the bread crumbs in a separate shallow bowl.  Cut the cooled polenta into wedges. 

One cutlet at a time, dip into the egg mixture, gently shaking off the excess, then the bread crumb mixture.  Arrange the breaded cutlets on an oiled baking sheet, about an inch apart.

Bake for 35 minutes until golden brown on both sides, turning once after about 20 minutes.

 

White Bean Salad with Cilantro Vinaigrette January 30, 2007

Filed under: salads,vegetarian — bonny @ 6:04 pm

1 red bell pepper

4 – 6 green onions

2 c cooked great northern beans, or navy beans

1 c cooked garbanzo beans

1 c cooked barley

1/2 c Italian dressing

2 tbsp white wine vinegar

1 tbsp dried cilantro

2 tsp sugar

2 tsp olive oil

Chop vegetables, combine with beans, barley, and dressing ingredients.  Chill several hours before serving.

 

Black Bean Burgers January 10, 2007

Filed under: main dishes,vegetarian — bonny @ 11:00 pm

1 (15 ounce) can black beans, drained and rinsed

1 c cooked brown rice

1 small onion, finely chopped

1 beaten egg

2 tbsp salsa

1 c whole wheat bread crumbs

 

In a large bowl, mash beans with a fork.  Add remaining ingredients,  mixing well.  Drop by 1/2 cupfuls onto an oiled skillet, flattening to 1/2 inch thickness.  Cook over medium heat 4 – 5 minutes on each side, or until firm and browned.

 

Falafels January 3, 2007

Filed under: main dishes,vegetarian — bonny @ 12:59 pm

1 can garbanzo beans, drained

1 onion

1/2 c parsley

2 cloves garlic

1 egg

2 tsp cumin

1 tsp coriander

1/2 tsp salt

dash pepper

1 pinch cayenne pepper

1 tsp lemon juice

1 tsp baking powder

1 tbsp olive oil

1 c ww bread crumbs

In food processor, chop garbanzo beans, onion, parsley and garlic.  Mix in remaining ingredients.

Shape into 8 balls or patties.  Fry in olive oil, or bake on a well oiled baking sheet, until golden brown and crisp on both sides. 

Serve w tahini, hummus or cucumber sauce.