Going meatless

As the nine days continue (and even afterwards), we are taking a break from meat. Here are some simple pasta and bean recipes guaranteed to fill hungry tummies.

By GOURMETKOSHERCOOKING.COM
August 7, 2011 12:02
2 minute read.
Children keep their appetite for this homey casser

mac and cheese 311. (photo credit: Brian Corn/Wichita Eagle/MCT)

White Bean Stew

4 tablespoons olive oil
1 onion, chopped
2 teaspoons minced fresh garlic
1 (32-ounce) box vegetable broth
2 (19-ounce) cans cannellini beans, drained
1 teaspoon dried rosemary (or 2 teaspoons chopped fresh – the smell and taste are so much better!)
1 teaspoon pepper
3 (8-ounce) jars (or the equivalent) roasted red peppers, thinly sliced
2 tablespoons balsamic vinegar

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In a large medium Dutch oven, heat olive oil over medium heat. Add onion and garlic and sauté until soft – about 5 minutes.  Pour in broth and bring to a boil.  Stir in beans, rosemary and pepper.  Reduce heat and simmer for 10 minutes, stirring occasionally.  Add roasted peppers and vinegar and cook for an additional 5 minutes.  Serve in bowls alongside a crusty bread, if desired.

Pasta and Pesto

1 (16-ounce) package linguine
¼ cup pine nuts
2 cups basil leaves
1 teaspoon minced fresh garlic
¼ cup grated Parmesan cheese (fresh not dry)
½ cup olive oil

Cook pasta according to package directions.  Drain.  In the meantime, place all other ingredients except olive oil in a food processor and purée.  Slowly add olive oil, processing as you go.  Toss with warm pasta and serve.  Garnish with additional grated Parmesan, if desired.

Macaroni and Cheese

It doesn’t get more basic than this – but macaroni and cheese is so popular it is only the menu of many a high-end restaurant.  This is our favorite version.



1 (16-ounce) package elbow macaroni, cooked according to package instructions and drained
½ cup butter
½ cup flour
4 cups whole milk
2 tablespoons Dijon mustard
1 pound Cheddar cheese, grated

Preheat oven to 350 degrees.  In a large skillet with 2-inch sides, melt butter over medium-high heat.  Whisk in flour until smooth.  Gradually add milk, whisking constantly, until thickened. Stir in mustard.  Gradually add 2/3 cheese, stirring constantly, until smooth.  Mix with macaroni and pour into greased 9 x 13-inch pan.  Cover top with remaining cheddar (you can add more if top isn’t covered and you like it cheesy) and bake for about 45 minutes (less if you don’t like the top crunchy – we do!)

Recipe by www.gourmetkoshercooking.com


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