Rolodex of Recipes

robotheartrecipes:

Turkey-Free Thanksgiving—Vegetarian Main Dishes

20 meat-free Thanksgiving main dishes from Whole Living, Everyday Food, and Martha Stewart Living to prove that a turkey-free table can be just as delicious, if not more so! Two of the recipes below come Robot Heart Recipes Test Kitchen approved. I have made the Apple, Leek, and Butternut Squash Gratin, as well as the Curried Coconut Pumpkin Stew—both are wonderful and delectably full of flavor!

Apple, Leek, and Butternut Squash Gratin

Butternut Squash and Sage Lasagna

Butternut Squash Curry

Chard Quiche

Curried Coconut Pumpkin Stew

Delicata Squash Salad with Kale and Cranberry Beans

Forbidden Rice with Cranberries, Carrots, and Ginger

Kale, White Bean, and Sweet Potato Soup

Lighter Eggplant Parmesan

Maple-Roasted Pumpkin Salad

Mushroom, Spinach, and Scallion Tart

Pumpkin Pasta

Pumpkin Thyme Rigatoni

Pumpkin with White Beans

Quinoa Pie with Butternut Squash

Roasted Vegetable Ragout with Creamy Polenta

Spaghetti Squash with Sage and Orange

Spinach Souffle

Sweet Potato with Kale and Ricotta

Wild Rice-Stuffed Squash

anotherveganpunk:

Dinner:

Quarter pounder beet burger with potato rounds.

I liked the burgers, they were just really squishy, so I think I’m going to add vital wheat glutten to the left over beet mash and see if that will help it al stick together and be less squish.

Boyfriend had expressed some doubt about them, he was worried they’d be too beety and i was just informed they were not too beety.

gastrogirl:

butternut squash and spinach tart.

disgustinghuman:

fithealthyandhappy:

Spinach Burgers

Ingrediënts

Makes about 4

• 1 bag of thawed and well drained chopped spinach
• 2 egg whites
• 1 whole egg
• 1/4 c diced onion
• 1/2 c shredded cheese
• 1/2 c bread crumbs
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp garlic powder

How to

• Put all ingrediënts in a bowl and mix well.
• Now, form into burger-sized patties. (or you can do spinach balls)
• Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
• Cook about 5-6 minutes. 
• Serve on your choice of bread product, or eat them “naked”.

 

O_O

(Source: fighting-the-fat)

foodfuckery:

Popeye’s Favorite Lasagna

Recipe

gastrogirl:

crock pot chicken taco chili.

beccasfitlife:

These were so good! However next time, I won’t be using any pepper besides black. It was pretty spicy. Haha :)

hellyeahrecipes:

Chicken Pot Pie with Cream Cheese and Chive Biscuits

For the biscuits:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
• 1/4 cup chopped fresh chives
• 1/4 cup (2 ounces) unsalted butter, cold and cut into cubes
• 4 ounces (half of a brick) cream cheese, cold
• 3/4 cup buttermilk, cold

For the Filling:

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups whole milk
• 4 ounces (half of a brick) cream cheese
• salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon fresh ground nutmeg
• 3 cups shredded chicken meat
• 2 tablespoons butter or olive oil
• 1 small onion, diced
• 1 small garlic clove, minced
• 1 1/2 cup thinly diced carrots
• 1 cup diced zucchini (optional)
• 1 1/2 cup frozen peas, thawed

1. Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.
2. Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter and cream cheese with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.
3. Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.
4. Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.
5. Next, make the filling. Place a rack in the center of the oven and preheat oven to 400 degrees F.
6. Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.
7. In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, untilcream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.
8. In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for about 3 minutes. The vegetables will not be entirely cooked through. Remove from heat and add vegetable mixture to the creamy chicken mixture. Stir to combine.
9. Spoon filling into a 9×13-inch pan. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.
10. Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and allow to cool slightly before serving.
11. To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve.

foodfuckery:

Chicken Lasagna roll ups

Recipe

Chicken Pot Pie