Tag Archives: vegetarian

Appetizers, Dips

Spinach Artichoke Dip – Olive Garden Recipe

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Olive Garden’s Spinach & Artichoke Dip Recipe

1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.  Coat a large non-stick baking pan with pan spray; fill pan with mixture.

Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil.  Grill bread on both sides. Sprinkle top of heated dip with Parmesan cheese.  Serve hot with grilled bread.

Olive Garden's Spinach Artichoke Dip

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Spinach Artichoke Dip – Olive Garden Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 servings

Spinach Artichoke Dip – Olive Garden Recipe

Ingredients

1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature

8 oz mascarpone cheese, room temperature

2 Tbsp all-purpose flour, sifted

1 cup Parmesan cheese, grated

1/4 tsp fresh thyme leaves

1/4 tsp crushed red pepper

1 Tbsp fresh flat leaf parsley, chopped

1 garlic clove, minced

5 green onions, chopped

Salt to taste

Ground black pepper to taste

1 6-oz pack fresh spinach, chopped

8 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Instructions

Preheat oven to 325ºF

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.

Coat a large non-stick baking pan with pan spray; fill pan with mixture.

Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil.

Grill bread on both sides.

Sprinkle top of heated dip with parmesan cheese.

Serve hot with grilled bread.

https://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip-olive-garden-recipe/

Breakfast, Casseroles, Main Dish, Quiche, Vegetarian

Asparagus Mushroom Strata

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English Muffin Asparagus Mushroom Strata*Photo by Oliveland

INGREDIENTS:
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterrey Jack
cheese
1 pound fresh asparagus, trimmed and
cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterrey Jack
cheese

DIRECTIONS:
Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterrey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C).
Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterrey Jack cheese in a layer over the casserole.
Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Original recipe at:
http://allrecipes.com/Recipe/Overnight-Asparagus-Mushroom-Strata/Detail.aspx

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Sharon Springfield

Sharon Springfield  

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Asparagus Mushroom Strata

Black Beans, Mexican, Soups, Vegetables, Vegetarian

Black Bean Soup

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Black Bean Soup

Black Bean Soup Recipe

This is such an easy Black Bean Soup recipe that you can whip it up in 10 minutes and have a great, filling meal on Meatless Mondays.

All you need is:

2 cans organic black beans
1/4 medium onion, diced
2 organic mini sweet peppers – one diced, one sliced for garnish
1 tablespoon olive oil
dash or two of cumin powder, chili powder, Adobo seasoning
1/2 teaspoon minced garlic
1 teaspoon lime juice
sliced green onion tops, cheddar cheese, pepper jack cheese, sour cream, sliced jalapenos (for garnish)

Saute onion and diced sweet peppers in olive oil until onions are clear.  Add the canned black beans, spices, garlic and lime juice.  Simmer on low heat 15 minutes.  Ladle into soup bowls and garnish with shredded cheese, green onions, jalapenos or sour cream.

Serve with homemade baked corn tortilla chips.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

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Black Bean Soup Recipe

Appetizers, Dips, Vegetarian

Spinach Artichoke Dip

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Spinach Artichoke Dip

1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese

Thaw spinach as package directs, squeeze out any excess liquid.  Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.  Pulse until blended.  Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish.  Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges.  Stir and serve with crackers.

14  Servings

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Spinach Artichoke Dip

Yield: 14 servings

Ingredients

1 -10 oz. package frozen chopped spinach

1 -8 oz. package cream cheese

1/2 cup sour cream

1 -12 oz. jar marinated artichoke bottoms or hearts

1 -7 oz. jar roasted red peppers, drained

1/4 cup grated Parmesan cheese

Instructions

Thaw spinach as package directs, squeeze out any excess liquid. Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.

Pulse until blended.

Add drained peppers and Parmesan cheese; pulse until fairly smooth.

Transfer mixture to a 1 1/2 quart baking dish.

Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges.

Stir and serve with crackers.

https://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip/

Main Dish, Mexican, Tortillas, Vegetarian

Spinach and Black Bean Enchiladas

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Several quarts of water

8 cups fresh spinach leaves, stemmed (1 pound)
Vegetable oil spray, if needed
15-ounce can black beans, drained and rinsed
1/2 cup low-sodium salsa
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
6 6-inch corn tortillas or nonfat or low-fat flour tortillas
1/2 cup nonfat or low-fat sour cream
1 1/2 to 2 teaspoons lime juice
4 ounces shredded nonfat or low-fat Monterey Jack cheese (about 1 cup)
2 Italian plum tomatoes, diced
2 green onions (green and white parts), thinly sliced

In a large pot, bring water to a boil over high heat.
While water heats, thoroughly rinse spinach. Add spinach to boiling water and cook for 1 minute. Remove with a slotted spoon and drain well in a colander. Press out as much liquid as possible with the back of a large spoon. (Discard water or save for vegetable stock.)
Preheat oven to 3500 F. If using a casserole dish, spray it with vegetable oil spray and set aside.
In a medium bowl, combine spinach, black beans, salsa, cumin, and chili powder.
Spoon 1/4 of the mixture down the middle of one tortilla. Roll the tortilla around the filling (jelly-roll style). Place tortilla seam side down in a shallow nonstick baking pan or prepared casserole dish. Repeat process with remaining tortillas.
Bake enchiladas, uncovered, for 15 minutes.
Meanwhile, combine sour cream and lime juice. Remove enchiladas from oven and spread sour cream mixture evenly over enchiladas. Top with cheese, tomatoes, and green onions and bake for 5 minutes.
Cook�s Tip: This dish freezes so well that you might want to make a batch to keep on hand for unexpected guests or evenings when you just don�t want to cook. After rolling the enchiladas, place them in a container and cover tightly with foil or put them in an airtight plastic freezer bag. Increase baking time to 35 to 40 minutes.
You can substitute a 10-ounce package of no-salt-added frozen spinach for the fresh spinach. Cook according to package directions, omitting salt and oil, then continue with the recipe.

Serves 6