This vegetarian entrée will be a hit with meat-eating partygoers since it’s stuffed with lots of flavorful ingredients including walnuts, two kinds of cheese and roasted vegetables. Toast the walnuts in a dry skillet on the stovetop to bring out their nutty flavor. Add leftovers of the loaf to chili, or use slices to make “mock meatloaf” sandwiches.
1 cup brown and wild rice blend (such as Lundberg)
2 tablespoons olive oil, divided
1 bay leaf
11/2 teaspoons salt, divided
2 slices whole-grain bread
11/2 cups chopped red and yellow bell pepper
11/2 cups chopped eggplant
1 cup chopped yellow or white onion
3 cloves garlic, minced
1 cup finely chopped walnuts, toasted
1/2 cup 1-percent reduced-fat cottage cheese
1/2 cup shredded reduced-fat white cheddar cheese
1/3 cup chopped fresh parsley
1/2 teaspoon freshly ground black pepper
3 eggs, lightly beaten
Preheat oven to 425 degrees.
1. Combine rice, 2 cups water, 1 tablespoon olive oil, bay leaf and 1/4 teaspoon salt in a large saucepan. Bring to a boil; reduce heat and simmer 45 to 50 minutes or until rice is tender. Set aside to cool slightly.
2. Tear bread and place into a mini food chopper or blender. Pulse until it forms small breadcrumbs.
3. Add peppers and eggplant to a large bowl. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt; place on nonstick baking sheet and bake at 425 degrees for 20 minutes or until vegetables are tender and lightly browned. Remove from oven and reduce heat to 375 degrees.
4. Heat remaining 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion and sauté for four to five minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook one minute. Remove from heat and add to rice. Stir in breadcrumbs, remaining 3/4 teaspoon salt, eggplant, nuts, cheeses, parsley and pepper.
5. Reserve 1/2 cup of vegetable mixture. Stir remaining vegetables into rice mixture and carefully fold in eggs; pat mixture into an 8-by-4-inch loaf pan coated with a small amount of olive oil. Arrange reserved 1/2 cup of vegetables across the top of loaf and press down gently with fingers to make them stick. Bake at 375 degrees for 45 to 50 minutes or until loaf is firm. Remove from oven and let cool in pan for 10 to15 minutes before slicing. Cut into 12 slices and serve warm or at room temperature.
Yield: 12 servings (1 slice)
8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
I just found this recipe thru Southern Butter and couldn't resist....my first love....ok my 2nd love....what caught my eye is that it is made in the microwave....one reason I haven't been baking and you see nothing sweet on my website is because our oven and 1/2 our stove is broken...like everything in our house right now. The other reason is because my eldest daughter loves to bake and she pretty much takes over as soon as I show her something yummy to make. I've been trying to coerce her into going into the baking business...but she's just too smart for that...just my luck!
I'm rather amazed that Ina Garten's recipes haven't made it to this website yet...I think I've made her monthly recipe (or a variation of) in House Beautiful every month for 4 years. We don't have TV but I must go back to her website, I've yet to eat something of hers that isn't delicious.
1/2 cup walnuts
16 ounces very good white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced apricots
Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn't get into the chocolate.
Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes. Set aside to cool and then chop roughly into large pieces.
Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don't trust your microwave timer - time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)
Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut the bark in 16 pieces and serve at room temperature.