ISO Dairy dishes that don't use pasta

Diamond Member Joined: Jan 24 2010 Posts: 3399

I'm trying to figure out what to make that doesn't require the use of noodles. Anyone have some good dairy recipes for a main dish?

Thanks

Diamond Member Joined: Oct 26 2009 Posts: 2510

What about quiches? brocolli, mushroom, sweet potato, etc. ? They're yum!
cheese blintzes/puffs/perogies/balls etc..

eggplant parm

fish

frittatta

Active Poster Joined: Aug 17 2011 Posts: 33

Burritos/enchiladas

Silver Member Joined: Jan 29 2012 Posts: 741

Borekas, mini pizzas,eggplant parmeasan

Active Poster Joined: Nov 10 2010 Posts: 27

B"H
Just a few idea's... enjoy!

Vegan Sausage Kale Potato Casserole

3-4 russet potatoes, sliced thin
2-3 Tbsp unsalted butter, plus extra for greasing
1 lb bulk VEGAN Italian sausage (4-5 links) (I use litelife- pareve, Italian)
1/2-2/3 bunch of curly-leaved kale or any leafy green like spinach, chard, etc.
1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees Fahrenheit. Grease a 9�13 baking dish and set aside.
Wash potatoes but do not skin them. Slice thinly and arrange in a single layer in the bottom of the baking dish. Drop a few thin pats of butter across the top of the potatoes. Bake for about 30 minutes.
While the potatoes are baking, brown the sausage. pull the kale off the stems and wash and dry it. If you have a Salad Spinner, use it. It makes the job so much easier. Set the kale aside.
Remove the sausage from the pan to a bowl and set it aside. Saut� the kale in the same pan in the sausage drippings until wilted to about half its original size. Remove from heat.
At this point, about 30 minutes should have passed. Take the baking dish out of the oven and layer on top of the potatoes the kale, sausage, and cheddar cheese. Return to the oven, uncovered, for 10 minutes.
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Crazy for Rustic Kale Pies
adapted from Trader Joe's

2 Pie Crusts
3/4 bag Kale
4 tablespoons Garlic Infused Olive Oil
1/4 cup Water
1 cup Mini Pearl Tomatoes, sliced
Salt and Pepper, to taste
1/2-1 cup vegan sausage
1/2-1 cup Cheese
1egg beaten

Preheat oven to 350� F. In a large frying pan, heat garlic oil and add kale; add water, cover and steam, stirring occasionally for about 10-15 minutes. Add the tomatoes to the pan and continue to cook for a few more minutes (add a little more oil, if desired); season with salt and pepper. While the kale is cooking, split each pie crust in half and roll into 4 rounds of dough. Scoop kale mixture into the center of each dough round and top with desired amount of sausage (or falafel) and cheese. Fold dough up and pinch around; kale mixture will stick out of the top. Top with more cheese, if desired. Brush dough with egg. Place in oven and bake for about 30-40 minutes or until crust is golden brown.
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Stuffed Swiss Chard

One 15 ounce container ricotta cheese (skim or whole milk)
1 egg
1/2 cup grated Parm or Romano cheese
Salt to taste
2 tablespoons chopped parsley
8 large whole Swiss chard leaves with stems, washed or any large leaf veg, even lettuce works well
2 tablespoons extra virgin olive oil
1 small onion, diced

Preheat the oven to 350�F.
In a bowl combine the ricotta cheese, egg, 1/4 cup of the grated cheese, salt and parsley. Set aside.
Cut away the stems from the Swiss chard and thinly slice them. Set aside.
Bring a large pot of water to the boil and add 1 teaspoon salt. Add the whole leaves and blanch for 10 seconds. Carefully remove the leaves with a slotted spoon and allow them to cool.
Meanwhile heat theolive oil in a saut� pan. When the oil is hot add the onion and stems and cook them over medium heat until the stems soften. Cool the mixture slightly, then add to the bowl with the ricotta cheese mixture.
Lay each Swiss chard leaf flat and spread 1/4 cup of the cheese mixture downthe center of each. Starting from the end nearest you roll each leaf up to encase the filling, folding in the sides as you go.
Spread 1/2 cup of the tomato sauce in the base of the casserole.
Place the Swiss chard rolls in asingle layer in the casserole and spread the remaining tomato sauce over the tops of each.
Sprinkle the tops with the rest of the cheese.
Cover the dish tightly with aluminum foil and bake for 35 minutes. Uncover and serve.

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Vegetable Stuffed Zucchini Pizza Boats

This can be done with smaller zucchinis, try to pick the ones that are the most even in shape. If you want to make pareve, I suggest stuffing these zucchinis with some vegetables and couscous or rice for another twist on this great idea.

4 extra large zucchini , halved
2 tbsp. olive oil
1 red pepper, julienned
1 yellow pepper, julienned
1 small onion, diced
1 cup mushrooms, sliced
Kosher salt & black pepper
1 tsp. garlic powder
1 tsp. ginger
1tsp. cumin
1tsp. parsley
1 cup diced tomatoes
1 cup ricotta cheese, skim
2 cups shredded cheddar & mozzarella mix

Pre Heat Oven to 400.
Scoop out the inside of your zucchinis with a spoon. Reserve the pulp on a separate plate.
Bake in oven for about 10 minutes, remove from oven and set aside to cool. (you can skip this step if your zucchinis are smaller than the extra large ones)
In a large frying pan, saut� the peppers, onions, mushroom, and all the spices in the olive oil for about 6 minutes. Place all the cooked vegetables in a mixing bowl, let it cool down for about 8 minutes and then add the reserved zucchini pulp, diced tomatoes and the ricotta cheese.
Spoon cheese vegetable mixture into the hollowed out zucchinis, filling them up to almost overflowing. Sprinkle the tops generously with the shredded cheese mixture and bake in oven for about 15 minutes. Remove when zucchini�s have been cooked through and cheese has melted and is crispy golden.
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Indian Herbed Fish Patties

1 cup cilantro leaves
� cup scallions
1 teaspoon hot curry powder or regular curry powder plus 1/8 � 1/4 teaspoon cayenne pepper flakes (to taste)
3 tablespoons flour
1 lb. � 500 grams raw ground fish I use a gefilte fish roll defrosted (salmon or regular)
� teaspoon salt
Oil

1. Chop the cilantro and scallions finely. You may pulse them in a food processor, but don�t process them to a paste. Those bits of green herbs give the patties a certain home-made attraction.
2. Add the curry powder, flour, and fish. Mix very well.
3. Make patties in the palm of your hand, pushing the edges together so they don�t crack in frying. Press a shallow dimple in the center of each patty with your forefinger: this helps the patty stay together (do this with hamburgers too). Fry the patties in shallow oil till brown on both sides.

for a real Indian treat serve with:

Fried or Oven baked onion bhajis

3 large Onions, sliced
3 tbsp Flour or chickpea flour
1 tbsp Tomato puree dissolved in boiling water
1 tsp Cumin
1 tsp Turmeric
1/4 tsp ground Coriander
1/4 tsp Chilli powder
1/4 tsp Ginger
2 tbsp Vegetable Oil
Salt

Heat the oil in a frying pan and fry the onions for 6-7 minutes until soft.
*Preheat the oven to 400 F
Place fried onions in a mixing bowl with flour, spices and dissolved tomatoes and mix well.
Lightly grease a baking dish and form the bhaji mixture into small cakes and place on the baking tray.
Cook in the oven for 15 minutes or more until golden *or fry in hot oil.

and if your adventures...

Flatbread with Olive Oil and Sea Salt makes one sheetpan

1 1/4 cup warm water
1 1/4 teaspoon yeast
1 tablespoon granulated sugar
1 1/4 cups bread flour
2 1/2 cups all purpose flour
1 1/2 teaspoon salt
2 tablespoons olive oil
2 tsp maldon salt (sea or pink salt)

In a mixing bowl, dissolve the yeast and sugar in warm water. Add the flours and kosher salt and mix with a dough hook on medium speed for 10 minutes until the dough is compact and smooth. Remove from the mixing bowl and knead on a lightly-floured counter top for a few minutes and shape into a ball. Transfer the ball into an oiled bowl, cover and rest for 1 1/2 hours in a warm spot. Place the dough ball on a lightly oiled sheet pan and spread dough to the ends, drizzle lightly with oil and cover loosely. Rest for 45 minutes.
Preheat oven to 400�F, sprinkle the dough with flaky sea salt.
Bake 25 minutes, until the bottom is lightly browned. Cut into desired shapes and sizes. Serve warm or at room temperature.

I have many more if you want them Wave

- vegetarian cottage/shephards pie (base; vegetarian mince, top with mashed potato with real milk and butter)
- scallopped potato
- cauliflower cheese (just like mac n' cheese but use cooked and broken up cauliflower florets)
- savory crepe
- french onion soup
-

mushi, I have a very similar fish patty recipe--we call it fish pakora which is a cross between onion bhaji and fish nuggets. I use 1 egg and gram (ground chickpea) flour as binder, add chopped onions.

Diamond Member Joined: Jan 24 2010 Posts: 3399

Oh wow! Thank you all so much for your ideas. They sound delicious. And mushi, thank you so much for those recipes! I love them! If you have more, please post them. Thanks! Smile

Active Poster Joined: Nov 10 2010 Posts: 27

B"H
Thanks, Mrs. Bissli...
My family loves onion bhaji,,I definately will try your version, it sounds wonderful.

Yoshi...
Here are a few more fish ideas...

3 POACHED White fish recipes
use any mild white fish or salmom

Ginger and Soy

Put a large, deep skillet over medium heat; add 2 tablespoons vegetable oil and 1 tablespoon minced ginger; cook until sizzling. Add fish, � cup soy sauce, 1� cups water, � cup chopped scallions, � cup chopped cilantro and a teaspoon rice vinegar. Boil, cover and turn off heat. Fish will be done in about 10 minutes. Garnish: Chopped scallions.

Curried With Zucchini

Saut� 1 chopped onion and 2 chunked zucchini in oil for 5 minutes, then add 1 tablespoon ginger and 1 tablespoon curry powder (or to taste). Cook for a minute, then add fish. Substitute 1 cup coconut milk for soy sauce and use 1 cup water. Skip scallions and vinegar. Garnish: Cilantro.

In Tomato-Fennel Broth

Skip ginger; use olive oil. When oil is hot, add 1 chopped onion and 2 chopped fennel bulbs; cook 5 minutes. Add the fish, a pinch of saffron and 1 tablespoon fennel seeds. Substitute 1 cup diced tomatoes (canned are fine) for soy sauce; use 1 cup water. Skip scallions, cilantro and rice vinegar. Garnish: Chopped fennel fronds.

Active Poster Joined: Sep 13 2010 Age: 30 Posts: 97

I'm making spanikopita and blintzes. You could also make cheese enchiladas or bell peppers stuffed and then baked with a mix of rice, cheese, eggs and veggies. I used to make a veggie pot pie with a puff pastry crust filled with butternut squash soup mixed with veggie boullion and sauteed veggies (carrots, frozen peas, squash, onions, garlic, potatoes). And of course eggplant parmesean.