Feeds:
Posts
Comments

Posts Tagged ‘crushed tomatoes’

Last night for Meatless Monday I made these stuffed bell peppers. I do want to apologize to my brother-in-law. You see, he was in town and stopped by for dinner. My sister is a vegetarian (well, she will eat some seafood) which basically makes him one when he eats at home. In the past I would treat him to a big honking piece of meat since he doesn’t eat that at home. He just happened to be in during Meatless Monday. Sure, I could have made this week Meatless Tuesday, but that just doesn’t sound quite right. Sorry Dave. I did dig on that wine you brought over though.

To start, I made the stuffing. I took a medium onion and sliced it. That got sautéed in olive oil with three minced garlic cloves. After a few minutes I added a zucchini that I diced as well as a handful of sliced cremini mushrooms. I let that all cook for a few minutes and then added a 14oz can of crushed tomatoes. I let that all simmer at a low boil for about 15 minutes to thicken up the sauce, then I added a drained can of Italian brown beans as well as a bunch of chopped basil. I set all of that aside.

Meanwhile, I took 4 large yellow bell peppers and halved them. I scooped out the seeds and the white pith and then dropped them in boiling water for just a few minutes. I didn’t want to cook them, just get them slightly pliable.

Then I laid the peppers on a large baking sheet and stuffed them with the tomato sauce mixture. I covered it all with foil and cooked at 350 degrees for about 20 minutes. Then I took them out and sprinkled some freshly grated Parmigiano Reggiano over the tops and put them back in, uncovered, for another 10 minutes just until the cheese and the edges of the peppers started to brown a little.

I served them with a mixed green salad with cherry tomatoes and shiitake vinaigrette as well as white rice. I sprinkled some fresh basil and more cheese on top. Dave brought over some kick ass white wines. It was a good Meatless Monday.

Read Full Post »

IMG_1117

I wanted to make my own spaghetti sauce this past Monday for our meatless dinner. I was disappointed that Stanley’s didn’t have any canned tomatoes Monday morning when I went shopping for my veggies. I was going to make a mushroom ragu with basil, but those plans went out the window because I didn’t feel like cruising to any other stores just for a can of crushed tomatoes. I knew I had an unopened jar of Whole Foods Marinara sauce, so I figured I’d just doctor that up instead of running around town all morning.

I diced up some onion, carrots, and cremini mushrooms then sauteed them in olive oil for about 5 minutes or so with garlic. Then I dumped half the jar of marinara and a half cup of red wine and let them come to a simmer. I tossed in some soft goat cheese and let it melt into the sauce. Seasoned to taste with salt and pepper. Turned off the heat and tossed in a bunch of fresh basil. Then I tossed it with al dente spaghetti. Easy as can be.

I still had a bunch of hummus left that I had to use, so instead of garlic bread we had toast with hummus instead. It worked well since there’s a ton of garlic in my hummus.

Next week’s Meatless Monday will be much more interesting. I promise.

Read Full Post »