Fall pesca-vegetarian main courses that reheat well?
I'm cooking for a family where I make meals for the week and drop them off every monday. They're mostly vegetarian, but eat a little fish.
The trick is finding enough main course dishes that reheat easily in either the oven or stovetop, with minimal work on their part (they don't like the microwave). I've got enough ideas to get me started, but if anyone else out there with more experience in vegetarian cooking has great ideas for easily re-heated, make-ahead vegetarian entrees, I'd love to hear them!
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10 Comments:
This recipe is always a huge hit when I serve it:
Crab and Artichoke Casserole:
4 C crab meat
3 cans artichoke hearts
2 C cooked short pasta
2 C grated Gruyere
Sauce:
1/2 C butter
3 T chopped onion
1/3 C flour
4 C cream
1/2 C Madeira
For the sauce: saute onions in butter until softened. Add flour and cook 1-2 min. Stir in cream. Bring to boil, reduce heat, then add Madeira and simmer to thicken
Combine sauce, crab, artichoke, half of the cheese and pasta in a large casserole dish. Cover with the other half of the cheese. Bake for half hour on 375.
Strictly vegetarian dishes that are ready to bake:
Peppers stuffed with cooked rice, lentils, sauteed mushrooms and onions
Vegetarian Moussaka
Tuscan White Bean Soup
Lentil Loaf with Baked Potatoes and Mushroom Gravy
Tomato/Zucchini/Cheese Bake
Vegetarian Lasagna w/sauteed mushrooms
Stuffed Cannelloni or Manicotti,
yayfood at 4:24PM on 10/02/09
How about Pumpkin and Goat Cheese Lasagna? It should refrigerate and reheat well!
Chew on That at 5:10PM on 10/02/09
-hearty soups (clam chowder, bean soup, pea soup, kale and chickpea, lentil, meatless minestrone, potato soup, creamed vegetable soups, veg. chili, etc.) Serve with a salad and good bread, corn bread or garlic-cheese toasts.
-rice and beans (Cajun, Jamaican, Puerto Rican)
-vegetarian stews
-curries
-chana masala with rice
-spanikopita
-vegetarian moussaka
-vegetarian lasagnes (mushroom with white sauce, spinach or zucchini with red sauce, etc.)
-stir fries (add shrimp or scallops at the end of reheating)
-stuffed squash (zucchini with mushrooms, ricotta and marinara
-winter squash with wild rice and nuts)
-mac & cheese (change it up with different cheeses and herbs for different flavor profiles)
-pastas with ricotta and sauces, baked as a casserole or individual
servings
-vegetarian shepard's pie
-quiches
-frittatas
-burritos
-tacos with meat substitute or rice and bean filling, guacamole and fixins'
-scalloped potatoes and mushrooms
-gratins
-stuffed peppers or eggplants
-mexican lasagne or cheese enchiladas
-stuffed cabbage rolls (rice and vegetables, simmered in tomato sauce)
-pre-assembled pizzas (veg & chs)
-quesadillas with beans, rice, tomato salad, guacamole
-savory bread puddings
-grilled polenta squares with various toppings
-stuffed poatatoes (russets or sweet potatoes)
-pastas with vegetables and sauces (ex: farfalle with artichokes, spinach, parmesan, white wine, lemon or fresh tomaotes, garlic, fresh basil and cannellini beans)
-cannelini beans in red sauce with fresh basil and parmesan cheese
-perogi with saute'd mushrooms and cabbage
-Asian vegetable dumplings, goyza or pot stickers with dipping sauces. Serve with miso soup and soy or rice wine pickled vegetables
-grilled or seared crispy tofu with sesame-soy dipping sauces
-seasame or peanut noodles (use a heavier noodle like rotini so it does not clump, but flavor is still delicious)
-grilled salmon with cucumber dill sauce or soy-mustard-maple glaze
-casseroles utilizing smoked cheeses (gives a very hearty bacon-like smoked flavor without using meat
-tuna casserole (upgrade it with bachamel)
http://www.chow.com/stories/11392
CJ McD at 7:29PM on 10/02/09
-cheese canelloni
-ricotta-spinach pie
-pan bagnat
-white bean and tuna salad
-shrimp or tuna salad (served on lettuce- some assembly required)
-seafood gumbo
-seafood or shrimp etoutffee
-seafood paella
-kasha, cabbage and mushrooms
CJ McD at 7:40PM on 10/02/09
I'm a recent vegetarian-convert, and as the weather is turning colder, I just made my first Chili of the season! It is such a satisfying and filling dish, and very versatile as well--I used kidney beans (light and dark), cannellini's, and chickpeas, and it is easy to chop up veggies and add them to the mix as well. Serve with some cornbread, top with a bit of cheese and it is the perfect fall vegetarian meal.
Mac and Cheese is always pleasing--depending on whether or not they do dairy, it is another recipe that is easy to adapt and vary depending on what you have on hand, and what flavors the family likes.
luswim06 at 8:16PM on 10/02/09
-crab louis
-caramelized onion tart (with gorgaonzola cheese?)
-rarebit
-spinach stuffed artichokes
-roasted vegetable salad with whole grains
-Do vegetarian theme dinners (Italian, Asian, Hispanic, Tex-Mex, Indian, African, Moroccan, French, German, Russian, Balkan, Czech, Greek, Spanish, Korean, Thai, etc.)
-vegetable/mushroom strudels
-vegetable rolls or roulades
-vegetable/seafood hot pot
Cheese and Artichoke Crescents
Makes: 48 crescents
Prep: 40 minutes
Bake: 15 minutes
Ingredients
• 3/4 cup chopped frozen artichoke hearts, thawed
• 1/3 cup plain dry bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup shredded Jarlsberg or Gruyere cheese
• 1/4 cup chopped fresh parsley
• 2 large eggs, divided
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 packages (17-1/4 ounces each) frozen puff pastry, thawed
Directions
1. Preheat oven to 425 degree F. Combine the artichokes, bread crumbs, Parmesan, Jarlsberg, parsley, 1 of the eggs, garlic, salt, and pepper in a small bowl.
2. Between 2 sheets of lightly floured wax paper, roll the puff pastry 1/8-inch thick. Cut with a 3-inch round biscuit cutter into 48 circles. Beat the remaining egg and brush over circles. Refrigerate 10 minutes. Spoon 1 rounded teaspoon filling on each circle and fold dough over filling then press edges to seal.
3. Brush tops of crescents with beaten egg and transfer to an ungreased cookie sheet. Bake about 15 minutes or until puffed and browned. Serve hot. Makes 48 crescents.
Make-Ahead Tip: Cool crescents on a wire rack then wrap well in plastic wrap and foil and freeze up to 1 month. Reheat in a 400 degree F oven about 15 minutes.
CJ McD at 8:20PM on 10/02/09
Mini Puffs with Goat Cheese and Herbs
Makes: 2 dozen puffs
Prep: 35 minutes
Bake: 20 to 25 minutes
Ingredients
• 1/4 cup water
• 1/4 cup milk
• 1/4 cup butter or margarine, cut up
• Pinch salt
• Pinch nutmeg
• 2/3 cup all-purpose flour
• 3 large eggs, divided
• 1 package (3 ounces) cream cheese with chives, softened
• 1 log (3 ounces) goat cheese, softened
• 3 tablespoons milk
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chipped fresh dill or basil
• 1/8 teaspoon freshly ground pepper
• Dill sprigs, for garnish
Directions
1. Preheat oven to 375 degree F. Grease a cookie sheet. Set aside. For pastry, bring the water, milk, butter, salt, and nutmeg to a boil in a large saucepan, stirring until butter melts. Remove from heat and stir in the flour with a wooden spoon. Add 2 of the eggs, 1 at a time, stirring vigorously with the spoon until a stiff batter is formed. Spoon batter into a pastry bag fitted with a 1/2-inch plain tip.
2. Pipe twenty-four 1-inch puffs (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto the prepared cookie sheet. Lightly beat the remaining egg and brush over tops of puffs. Bake for 20 to 25 minutes or until golden brown. Transfer to a wire rack and cool. (Can be made ahead. Cover and freeze up to 2 weeks. Thaw at room temperature 30 minutes.) Slice puffs in half horizontally with a serrated knife. Remove any soft dough from centers.
3. For filling, beat the cream cheese, goat cheese, and milk in a medium bowl until smooth. Add the parsley, dill, and pepper and mix well. Pipe filling with a pastry bag, or spread a scant tablespoon mixture, in bottom half of each puff. Replace tops. (Can be made ahead. Cover and freeze in an airtight container up to 2 weeks. Bake in a preheated 375 degree F oven 10 minutes.) Garnish with dill, if desired. Makes 2 dozen puffs.
CJ McD at 8:21PM on 10/02/09
Moroccan Triangles
Makes: 16 appetizers
Prep: 50 minutes
Bake: 10 minutes
Ingredients
• 1 container (16 oz.) low-fat yogurt
• 1/4 teaspoon ground coriander
• Pinch salt
• 1 large baking potato
• 1 teaspoon dried mint
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1 cup finely chopped onions
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 package (10 oz.) frozen chopped spinach, thawed and well drained
• 3/4 teaspoon salt
• 1/3 cup chopped flat leaf parsley
• 8 sheets phyllo dough
• 3 to 4 tablespoons olive oil
Directions
1. For the dip, line a sieve with a coffee filter. Spoon in the yogurt and let drain 1 hour. Transfer drained yogurt to a medium bowl and discard liquid. Stir in the coriander and a pinch of salt.
2. Meanwhile, for filling, rinse the potato and prick all over with a fork; wrap in wax paper. Microwave on high (100 percent power) about 6 minutes or until tender, turning once. Let potato stand for 5 minutes, then peel and chop.
3. Preheat oven to 400 degree F. Sprinkle the mint over the lemon juice in a large bowl and set aside. Heat the 2 teaspoon oil in a large skillet over medium heat. Add the onions and cook, stirring for 5 to 8 minutes or until tender. Stir in the garlic, cumin, and both peppers and cook 30 seconds or until fragrant. Stir in the spinach and 3/4 teaspoon salt and cook 1 minute more. Add to bowl with mint-lemon mixture and stir in the potato and parsley.
4. Place 1 sheet of phyllo dough on a work surface and brush lightly with some of the 3 to 4 tablespoon oil. (Keep remaining phyllo covered.) Top with a second phyllo sheet and brush lightly with oil. Cut phyllo lengthwise into 4 equal strips. Place 1 generous tablespoon filling on end of each strip and fold up to form triangles. Transfer packets to an ungreased cookie sheet and brush lightly with oil. Repeat with remaining phyllo, oil, and filling to make 16 packets. Bake 10 minutes or until golden. Makes 16 appetizers.
Make-Ahead Tip: Cool. Wrap well and refrigerate up to 24 hours. Reheat in preheated 400 degree F oven 5 to 10 minutes. Serve immediately with dip.
CJ McD at 8:22PM on 10/02/09
Wow! Such great suggetions! Thanks so much guys, this is perfect!
- Kenji
J. Kenji Lopez-Alt at 11:22AM on 10/03/09
yayfood-
Your recipe and food suggestions are making me hungry!
CJ McD at 2:26PM on 10/03/09