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Hi! Today I have two recipes that are suitable for “herbivores” as well as “omnivores”! The fried rice has a bit of a kick to it but you can always leave the sriracha out, if you don’t enjoy the heat.
The stuffed shells recipe has a salad included with the list of ingredients, offering a complete and tasty meal option. Of course, you can always do your own favorite version of salad and dressing. I think all this dish needs yet is some freshly toasted garlic bread! Perfect

Vegetarian Fried Rice

1   Tbsp. Olive Oil

4   oz. Shiitake Mushroom Caps (sliced, save  stems for other use)

1   Tbsp. Toasted Sesame Oil

6   oz. Kale Leaves (thinly sliced, save for other use or toss the stems)

2   Cloves Garlic (pressed)

4   Cups Cooked Long-grain Rice

2   Large Eggs (beaten)

2   Tbsp. Low-sodium Soy Sauce

1   tsp. Sriracha

Heat olive oil in a large skillet on medium-high heat. Add the mushrooms and cook, tossing occasionally, until golden brown, 3 to 4 minutes; transfer to a plate. Add sesame oil to the same skillet, then add kale and cook, tossing, for 3 minutes. Stir in garlic and cook 1 minute. Add the rice and cook, tossing occasionally until heated through, about 2 minutes.

Push the rice to the sides of the pan, pour eggs into the open space and cook, stirring often, until eggs are almost set, then fold in the rice and cook 1 minute more. Toss with soy sauce, sriracha and mushrooms. Serves 4.

Vegetable and Three Cheese Stuffed Shells

16  Jumbo Shells (from a 12 oz. box)

2    Cups Marinara Sauce

1    Pkg. Frozen Leaf Spinach    

1/2 Pkg. Frozen Broccoli Florets

1    Container Part-skim Ricotta

2    oz. Parmesan Cheese

4    oz. Part-skim Mozzarella

Salt and Pepper

2    Tbsp. Olive Oil

1    Tbsp. Red Wine Vinegar

1    Small Head Romaine Lettuce

1    Seedless Cucumber

1/2 Small Red Onion

Heat the oven to 400 degrees F. Cook the pasta according to package directions. Drain and rinse under cold water to cool. Spread the sauce onto the bottom of a large broiler-proof baking dish. Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella and 1/2 tsp. each of salt and pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.

Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes. Meanwhile in a large bowl, whisk together the oil, vinegar and 1/4 tsp. each salt and pepper. Toss with the lettuce, cucumber and onion. Serve with the shells. Serves 4.

PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe.

Send To: “Cooking Corner”c/o Merchandiser, PO Box 840, Lebanon, PA 17042 or Fax: 717-273-0420 or E-mail: cook@themerchandiser.com