Main course ideasssss?!
i am entering the young chef award for the third time this year, but i have no ideas for my main course!. i want something that will go with a side of cheddar cheese rissoto (from nigella lawsons book)!.
MUST BE VEGETARIAN!
that means NO meat and NO FISH!
lol people always say something with fish if i say i'm veggie
please help, i have got loads of coursework to do over christmas, and need to get this sorted out by the first day backWww@FoodAQ@Com
MUST BE VEGETARIAN!
that means NO meat and NO FISH!
lol people always say something with fish if i say i'm veggie
please help, i have got loads of coursework to do over christmas, and need to get this sorted out by the first day backWww@FoodAQ@Com
Answers:
I'm glad you asked this question, because I've been dying to share these recipes with another vegetarian like myself who can appreciate them! :) Hope these help you out, or at least give you some inspiration!.
PASTA WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS
Yield
4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)
Ingredients
3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
Preheat oven to 475°!.
Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well!. Bake at 475° for 20 minutes or until tender, stirring occasionally!. Stir in sage!.
While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat!. Drain!. Place cooked pasta in a bowl!. Add 2 teaspoons oil; toss well!. Serve the squash mixture over pasta!. Sprinkle with cheese!.
BLACK BEAN BURGERS WITH SPICY CUCUMBER AND RED PEPPER RELISH
Yield
4 servings (serving size: 1 burger)
Ingredients
Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
Preparation
To prepare relish, combine first 8 ingredients in a medium bowl!. Cover and chill 2 hours!.
To prepare burgers, place beans in a large bowl; partially mash with a fork!. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg)!. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty!.
Prepare grill!.
Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated!. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun!. Garnish with dill sprigs, if desired!.
ENJOY! ;)Www@FoodAQ@Com
PASTA WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS
Yield
4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)
Ingredients
3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
Preheat oven to 475°!.
Combine the squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well!. Bake at 475° for 20 minutes or until tender, stirring occasionally!. Stir in sage!.
While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat!. Drain!. Place cooked pasta in a bowl!. Add 2 teaspoons oil; toss well!. Serve the squash mixture over pasta!. Sprinkle with cheese!.
BLACK BEAN BURGERS WITH SPICY CUCUMBER AND RED PEPPER RELISH
Yield
4 servings (serving size: 1 burger)
Ingredients
Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
Preparation
To prepare relish, combine first 8 ingredients in a medium bowl!. Cover and chill 2 hours!.
To prepare burgers, place beans in a large bowl; partially mash with a fork!. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg)!. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty!.
Prepare grill!.
Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated!. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun!. Garnish with dill sprigs, if desired!.
ENJOY! ;)Www@FoodAQ@Com
Spicy Baked Eggplant!. I think this would go great inside of a pasta with whole wheat linguine!.
* 2 eggplants
* 1 tsp salt
* 3 tbsp olive oil
* 1/2 tsp hot sauce
* 2 cloves garlic, minced
* 1 tbsp balsamic vinegar
* 1/2 tsp rosemary
* 1 tbsp fresh parsely, chopped
* salt and pepper to taste
Preparation:
Slice eggplants in half!. Sprinkle salt over each half and let sit for at least 20 minutes, then rinse and gently pat dry!.
Pre-heat oven to 350 degrees!.
In a small bowl, whisk together 2 tablespoons of the oil and the hot sauce, and spread this over the eggplants!.
Bake for 8-10 minutes, then turn eggplants, and bake another 5-7 minutes!. Broil for an additional one minute per side!. Eggplants should be browned and tender!.
In a small bowl, whisk together the remaining one tablespoon of oil with the remaining ingredients and gently brush this mixture over the broiled eggplants!.Www@FoodAQ@Com
* 2 eggplants
* 1 tsp salt
* 3 tbsp olive oil
* 1/2 tsp hot sauce
* 2 cloves garlic, minced
* 1 tbsp balsamic vinegar
* 1/2 tsp rosemary
* 1 tbsp fresh parsely, chopped
* salt and pepper to taste
Preparation:
Slice eggplants in half!. Sprinkle salt over each half and let sit for at least 20 minutes, then rinse and gently pat dry!.
Pre-heat oven to 350 degrees!.
In a small bowl, whisk together 2 tablespoons of the oil and the hot sauce, and spread this over the eggplants!.
Bake for 8-10 minutes, then turn eggplants, and bake another 5-7 minutes!. Broil for an additional one minute per side!. Eggplants should be browned and tender!.
In a small bowl, whisk together the remaining one tablespoon of oil with the remaining ingredients and gently brush this mixture over the broiled eggplants!.Www@FoodAQ@Com
You could just do a vegetarian lasagna and skip the risotto, or maybe some eggplant parmesan (delicious!) with the risotto!. I don't really have a recipe, but hopefully that gives you an idea!.Www@FoodAQ@Com