I love cooking, especially when I can get ingredients fresh from my garden or from a farmer's market. I also love paging through magazines & blogs & trying to figure out ways to vegetarianize (such a word??) a dish. I thought it would be fun to start posting Mondays' supper in a catchy sort of way, by calling it mmmmMonday Meals.
I've been making this dish for years and it's a combo of things we like to eat. It's one of my daughters favorites, too.
I like to pretend when I'm cooking that I'm on a cooking show (tho we don't get cable), so I love having bowls of pre-measured spices and fresh-cut herbs & veggies set before me ready to mix together all the colors, textures, and flavors into a nutrition-sustaining meal for my family.
I simplify my recipes by grouping my activities & creating "centers" where I do the different processes, so that's why you'll see the division lines in the ingredient list.
Ingredients: (serves 6-7). Prep time: 15 min. Bake time: 20
8 oz of pasta. I love using De Boles' fettuccine (high in protein, fiber & even probiotic!),
boiled 6-8 minutes & drain
8-10 slices of bread (lately we've been using potato, but you can use whole wheat, French, etc),
"buttered" with Earth Balance spread (gluten-free & vegan)
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1/2-1 grater full of Monterey Jack or Colby cheese, shred (optional)
1 tsp dried or 1 T fresh basil, chop (fresh is great, but our growing season hasn't started yet)
4 T Earth Balance "butter" or other
2 c milk or plain soy/hemp milk
2 T. flour
3/4 c parmesan cheese or substitute, shred
black pepper, to taste
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3 small tomatoes, dice
1 slice onion, dice (I love the sweetness of a red onion, but any will do. Vidalia would be good, too)
sprinkles of parmesan cheese and/or basil (optional)
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roasted sunflower seeds, hulled (optional)
Directions: (all of this can be done simultaneously, which is a great time-saver)
1. 400 degree oven. Use a med-large pot with lid on to boil water. Lid off/stays off & put pasta in to boil for 6-8 min & drain. Turn off heat. Keep in same pot, but lid it to keep warm.
2. Meanwhile, put spread on bread & cut into fourths and put on bottom of casserole dish (13" x 9") and line edges with buttery spread facing inwards. Bake for ~10 min. 'til lightly brown & remove dish from oven. Lower oven temp to 350 degrees.
3. Meanwhile, In another med-size pot, make a roux by melting the butter on low with a little bit of milk and a little bit of flour & stirring with a whisk to keep lumps from forming. Once thickened into a nice sauce-like consistency, change out to a spoon to stir & add your herb, pepper, & cheeses. Pour over pasta & mix well. Pour pasta into casserole dish on to top of toasted bread squares.
4. Sprinkle with tomatoes & onions, and parmesan & basil , if desired. Bake in oven for 20 minutes uncovered, 'til heated through. Remove & serve.
5. Sprinkle sunflower seeds for extra crunch & flavor, if desired.
Sides: a fresh green lettuce salad with avocados.
If you make it, let me know how it goes.
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