Saturday, January 15, 2011
New Year
It's a new year, 2011 to be exact and after a few months of vegetarian cooking for Tatyana, I was at a loss for new ideas. The Internet is a great resource, but can become overwhelming to a new cook. I rediscovered the joy of cookbooks. Betty Crocker's Easy Everyday Vegetarian. I checked it out from the library. The key words besides Vegetarian were Easy and Everyday. It has to be easy to be sustainable for me. :) Another frustration with the internet is that sometimes the ingredients are not readily available in the middle of the high desert of California and if there are too many steps, my mind wanders after a full day of teaching. I found several recipes to post here and I will try them and see if they are ones that will become new favorites.
Italian "Veggie Burger" Bake
Ingredients
1 cup uncooked orzo or rosamarina pasta (6 oz.)
4 frozen soy-protein burgers
3 cups frozen bell pepper and onion stir-fry (from 1 lb. bag)
1 can diced tomatoes with basil, garlic, and oregano, undrained
1 container (7-8 oz.) plain hummus (3/4 cup)
1 cup crumbled tomato-basil feta cheese (4 oz.)
1/3 cup pitted Kalamata olives, coarsely chopped
Directions
Heat over to 350 degrees F. Spray 8 inch square glass baking dish with cooking spray. Cook and drain pasta.
On a large microwaveable plate, microwave burgers uncovered on High 2-3 minutes, turning once, until thawed.
Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pepper and onion stir-fry; cook 2-3 minutes, stirring frequently, until crisp-tender. Stir in diced tomatoes. Cook 4-6 minutes, stirring frequently, until slightly thickened. Remove from heat.
In medium bowl, stir pasta and hummus until coated. In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers. Repeat with remaining pasta mixture, vegetable mixture and cheese. Sprinkle olives evenly over top. Cover tightly with foil. Bake 35 min.. Uncover and bake 5-10 min loner or until heated through. Let stand 5 min. before serving.
1 cup uncooked orzo or rosamarina pasta (6 oz.)
4 frozen soy-protein burgers
3 cups frozen bell pepper and onion stir-fry (from 1 lb. bag)
1 can diced tomatoes with basil, garlic, and oregano, undrained
1 container (7-8 oz.) plain hummus (3/4 cup)
1 cup crumbled tomato-basil feta cheese (4 oz.)
1/3 cup pitted Kalamata olives, coarsely chopped
Directions
Heat over to 350 degrees F. Spray 8 inch square glass baking dish with cooking spray. Cook and drain pasta.
On a large microwaveable plate, microwave burgers uncovered on High 2-3 minutes, turning once, until thawed.
Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pepper and onion stir-fry; cook 2-3 minutes, stirring frequently, until crisp-tender. Stir in diced tomatoes. Cook 4-6 minutes, stirring frequently, until slightly thickened. Remove from heat.
In medium bowl, stir pasta and hummus until coated. In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers. Repeat with remaining pasta mixture, vegetable mixture and cheese. Sprinkle olives evenly over top. Cover tightly with foil. Bake 35 min.. Uncover and bake 5-10 min loner or until heated through. Let stand 5 min. before serving.
Winter Vegetable Stew
Ingredients
1 can (28 oz) Italian-style peeled whole tomatoes
4 medium red potatoes; cut into 1/2 inch pieces
4 medium stalks of celery, cut into 1/2 inch pieces
3 medium carrots, cut into 1/2 inch pieces
2 medium leeks, cut into 1/2 inch pieces
1 can (14 oz) vegetable broth
1/2 tsp salt
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
3 T. cornstarch
3 T. cold water
Directions
Drain tomatoes, reserving liquid. Cut up tomatoes. In 4-5 quart slow cooker, mix tomatoes, tomato liquid and remaining ingredients except cornstarch and water.
Cover; cook on Low heat setting 8- 10 hours.
In a small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally until thickened.
1 can (28 oz) Italian-style peeled whole tomatoes
4 medium red potatoes; cut into 1/2 inch pieces
4 medium stalks of celery, cut into 1/2 inch pieces
3 medium carrots, cut into 1/2 inch pieces
2 medium leeks, cut into 1/2 inch pieces
1 can (14 oz) vegetable broth
1/2 tsp salt
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
3 T. cornstarch
3 T. cold water
Directions
Drain tomatoes, reserving liquid. Cut up tomatoes. In 4-5 quart slow cooker, mix tomatoes, tomato liquid and remaining ingredients except cornstarch and water.
Cover; cook on Low heat setting 8- 10 hours.
In a small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally until thickened.
Tex-Mex Pinto Beans
Ingredients
1 pound dried pinto beans (2 cups) sorted, rinsed
1 large onion, chopped
2 cloves garlic, finely chopped
6 1/2 cups water
1 T. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
Directions
In a 3-4 quart slow cooker, mix all ingredients. Cover; cook on High heat setting 7-9 hours.
Serve with cornbread and coleslaw
1 pound dried pinto beans (2 cups) sorted, rinsed
1 large onion, chopped
2 cloves garlic, finely chopped
6 1/2 cups water
1 T. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
Directions
In a 3-4 quart slow cooker, mix all ingredients. Cover; cook on High heat setting 7-9 hours.
Serve with cornbread and coleslaw
Cuban Black Beans and Rice
Ingredients
1 lb. dried black beans
1 large onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 dried bay leaves
1 can diced tomatoes, undrained
5 cups water
2 T. olive oil
4 tsp. ground cumin
2 tsp. finely chopped jalapeno chili
1 tsp. salt
3 cups cooked rice
Directions
In a 3-4 quart slow cooker, mix all ingredients except rice. Cover; cook on High heat setting 6-8 hours. Remove bay leaves. Serve beans over rice.
1 lb. dried black beans
1 large onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 dried bay leaves
1 can diced tomatoes, undrained
5 cups water
2 T. olive oil
4 tsp. ground cumin
2 tsp. finely chopped jalapeno chili
1 tsp. salt
3 cups cooked rice
Directions
In a 3-4 quart slow cooker, mix all ingredients except rice. Cover; cook on High heat setting 6-8 hours. Remove bay leaves. Serve beans over rice.
Veggie-burger with Vegetable Sauce
Cook Boca burger according to direction and serve over Chinese noodles with this Vegetable sauce.
Ingredients
1 cup frozen mixed vegetables
1/2 cup water
2 T. stir-fry sauce
Directions
Mix vegetables, water and stir-fry sauce; heat to boiling.
Reduce heat to medium; add patties. Cover; cook 5 minutes until patties are hot and vegetables are crisp-tender. Serve sauce and patties over noodles.
Ingredients
1 cup frozen mixed vegetables
1/2 cup water
2 T. stir-fry sauce
Directions
Mix vegetables, water and stir-fry sauce; heat to boiling.
Reduce heat to medium; add patties. Cover; cook 5 minutes until patties are hot and vegetables are crisp-tender. Serve sauce and patties over noodles.
Lemon Pepper Pasta and Asparagus
Ingredients
2 cups bow tie pasta
1/4 cup olive oil
1 medium red bell pepper, chopped
1 pound asparagus cut into 1-inch pieces
1 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. ground pepper
3 T. lemon juice
1 can navy beans, drained and rinsed
Fresh ground black pepper
Directions
Cook and drain pasta
Heat oil over medium-high heat in a skillet. Stir-fry bell pepper, asparagus, lemon peel, salt and pepper until vegetables are crisp.
Stir in lemon juice and navy beans. Cook until beans are hot. Add pasta and toss with vegetable mixture. Sprinkle with pepper.
2 cups bow tie pasta
1/4 cup olive oil
1 medium red bell pepper, chopped
1 pound asparagus cut into 1-inch pieces
1 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. ground pepper
3 T. lemon juice
1 can navy beans, drained and rinsed
Fresh ground black pepper
Directions
Cook and drain pasta
Heat oil over medium-high heat in a skillet. Stir-fry bell pepper, asparagus, lemon peel, salt and pepper until vegetables are crisp.
Stir in lemon juice and navy beans. Cook until beans are hot. Add pasta and toss with vegetable mixture. Sprinkle with pepper.
PAD thai
Ingredients
4 cups water
1 pkg. (6-8 oz.) linguine-style stir-fry rice noodles (rice stick noodles)
1/3 cup fresh lime juice
1/3 cup water
3 Tablespoons packed brown sugar
6 Tablespoons soy sauce
1 Tablespoon rice vinegar
3/4 tsp. ground red pepper (cayenne)
3 Tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped or 1/4 cup finely chopped onion
2 eggs, beaten
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced
1/4 cup firmly packed fresh cilantro leaves
Directions
Heat water to boiling and remove from heat. Add noodles. Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain and rinse with cold water.
In a small bowl, mix lime juice, 1/3 cup water, brown sugar, soy sauce, vinegar, red pepper, and 1 T. of the oil. Set aside.
Heat remaining oil in a skillet or wok. Add garlic and shallots, cook about 30 seconds, stirring occasionally until they begin to brown. Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.
Stir in noodles and lime juice mixture. Increase heat to high; cook about 1 min. tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing until noodles are tender. Place on serving platter. Sprinkle with cilantro. If desired, garnish with additional chopped dry-roasted peanuts and green onions.
4 cups water
1 pkg. (6-8 oz.) linguine-style stir-fry rice noodles (rice stick noodles)
1/3 cup fresh lime juice
1/3 cup water
3 Tablespoons packed brown sugar
6 Tablespoons soy sauce
1 Tablespoon rice vinegar
3/4 tsp. ground red pepper (cayenne)
3 Tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped or 1/4 cup finely chopped onion
2 eggs, beaten
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced
1/4 cup firmly packed fresh cilantro leaves
Directions
Heat water to boiling and remove from heat. Add noodles. Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain and rinse with cold water.
In a small bowl, mix lime juice, 1/3 cup water, brown sugar, soy sauce, vinegar, red pepper, and 1 T. of the oil. Set aside.
Heat remaining oil in a skillet or wok. Add garlic and shallots, cook about 30 seconds, stirring occasionally until they begin to brown. Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.
Stir in noodles and lime juice mixture. Increase heat to high; cook about 1 min. tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing until noodles are tender. Place on serving platter. Sprinkle with cilantro. If desired, garnish with additional chopped dry-roasted peanuts and green onions.
Vegetarian Italian Skillet Supper
Ingredients
1 can (14 oz.) vegetable broth
1 1/4 cups uncooked rosamarina or orzo pasta (8 oz)
1 can (15 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 oz.) black beans, drained, rinsed
2 cups frozen broccoli, carrots, and cauliflower
1//2 cup shredded Parmesan cheese
Directions
Heat broth to boiling in a large skillet.
Stir in pasta; return to boiling. Reduce heat to low; cover and simmer 10 - 12 minutes or until liquid is absorbed.
Stir in tomatoes, beans and vegetables. Cover; cook over medium heat 5-10 minutes, stirring occasionally, until vegetables are tender.
Sprinkle with cheese.
1 can (14 oz.) vegetable broth
1 1/4 cups uncooked rosamarina or orzo pasta (8 oz)
1 can (15 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 oz.) black beans, drained, rinsed
2 cups frozen broccoli, carrots, and cauliflower
1//2 cup shredded Parmesan cheese
Directions
Heat broth to boiling in a large skillet.
Stir in pasta; return to boiling. Reduce heat to low; cover and simmer 10 - 12 minutes or until liquid is absorbed.
Stir in tomatoes, beans and vegetables. Cover; cook over medium heat 5-10 minutes, stirring occasionally, until vegetables are tender.
Sprinkle with cheese.
Garbanzo Beans with Raisins
Ingredients
1 1/3 cups uncooked rice
2 2/3 cups water
1 Tablespoon peanut or vegetable oil
1 large onion, sliced
1 medium onion, chopped
1 clove garlic, finely chopped
1 cup diced acorn or butternut squash
1/4 cup raisins
1 cup vegetable broth
1 tsp. ground turmeric
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 can (15 - 16 oz.) garbanzo beans, drained, rinsed
Directions
Cook rice.
Meanwhile in a 3-quart saucepan, heat oil over medium heat. Add sliced and chopped onions and garlic; cook about 7 minutes, stirring occasionally until onions are tender.
Stir in remaining ingredients except garbanzo beans
Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally until squash is tender. Stir in beans, heat thoroughly. Serve over rice.
1 1/3 cups uncooked rice
2 2/3 cups water
1 Tablespoon peanut or vegetable oil
1 large onion, sliced
1 medium onion, chopped
1 clove garlic, finely chopped
1 cup diced acorn or butternut squash
1/4 cup raisins
1 cup vegetable broth
1 tsp. ground turmeric
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 can (15 - 16 oz.) garbanzo beans, drained, rinsed
Directions
Cook rice.
Meanwhile in a 3-quart saucepan, heat oil over medium heat. Add sliced and chopped onions and garlic; cook about 7 minutes, stirring occasionally until onions are tender.
Stir in remaining ingredients except garbanzo beans
Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally until squash is tender. Stir in beans, heat thoroughly. Serve over rice.
Indian Lentils and Rice
Ingredients
4 medium green onions, chopped
1 Tablespoon finely chopped gingeroot
1/8 tsp. crushed red pepper
2 cloves garlic, finely chopped
3 cans (14 oz.) vegetable broth
1 1/2 cups dried lentils (12 oz.)
1 tsp. ground turmeric
1/2 tsp. salt
1 cup uncooked rice
2 cups water
1 large tomato, chopped
1/4 cup shredded coconut
2 Tablespoons chopped fresh mint (or 2 tsp. dried)
1 1/2 cups plain yogurt
Directions
Spray 3-quart saucepan with cooking spray. Add onions, gingeroot, red pepper and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally until onions are tender.
Stir in 5 cups of the broth, teh lentils, turmeric, and salt. heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
Meanwhile, cook rice in water as directed on package.
Stir in tomato, coconut and mint. Serve over rice with yogurt.
4 medium green onions, chopped
1 Tablespoon finely chopped gingeroot
1/8 tsp. crushed red pepper
2 cloves garlic, finely chopped
3 cans (14 oz.) vegetable broth
1 1/2 cups dried lentils (12 oz.)
1 tsp. ground turmeric
1/2 tsp. salt
1 cup uncooked rice
2 cups water
1 large tomato, chopped
1/4 cup shredded coconut
2 Tablespoons chopped fresh mint (or 2 tsp. dried)
1 1/2 cups plain yogurt
Directions
Spray 3-quart saucepan with cooking spray. Add onions, gingeroot, red pepper and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally until onions are tender.
Stir in 5 cups of the broth, teh lentils, turmeric, and salt. heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
Meanwhile, cook rice in water as directed on package.
Stir in tomato, coconut and mint. Serve over rice with yogurt.
Vegetable Paella
Ingredients
1 cup uncooked rice
2 3/4 cup water
1 pound asparagus cut into 2-inch pieces
2 cups fresh broccoli florets
2 tsp. olive oil
1 medium red bell pepper, chopped
2 small zucchini, chopped
1 medium onion, chopped
3/4 tsp. salt
1/2 tsp. saffron threads or 1/4 tsp. ground turmeric
2 large tomatoes, seeded and chopped
2 cans garbanzo beans, drained, rinsed
1 box (10 oz.) frozen peas, thawed, drained
Lettuce leaves in desired
Directions
Cook rice and keep it warm.
Heat 1 inch of water to boiling. Add asparagus, and broccoli, return to a boil for about 4 minutes or until crisp-tender. drain
In a skillet, heal oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and turmeric. Cook 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients except lettuce leaves. Serve on platter or individual serving plates lined with lettuce if desired.
1 cup uncooked rice
2 3/4 cup water
1 pound asparagus cut into 2-inch pieces
2 cups fresh broccoli florets
2 tsp. olive oil
1 medium red bell pepper, chopped
2 small zucchini, chopped
1 medium onion, chopped
3/4 tsp. salt
1/2 tsp. saffron threads or 1/4 tsp. ground turmeric
2 large tomatoes, seeded and chopped
2 cans garbanzo beans, drained, rinsed
1 box (10 oz.) frozen peas, thawed, drained
Lettuce leaves in desired
Directions
Cook rice and keep it warm.
Heat 1 inch of water to boiling. Add asparagus, and broccoli, return to a boil for about 4 minutes or until crisp-tender. drain
In a skillet, heal oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and turmeric. Cook 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients except lettuce leaves. Serve on platter or individual serving plates lined with lettuce if desired.
Sunday, January 9, 2011
Potato Soup
Ingredients:
3 1/2 cups peeled, diced potatoes
1/3 cup diced celery
1/3 cup chopped green onion
3/4 cup chopped ham (optional)
3 1/4 cup water
2 Tablespoons chicken or vegetable bouillon granules
1/2 tsp sea salt
1 tsp. black pepper
5 Tablespoons butter
5 Tablespoons Wondra flour
2 cups non-fat milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 -15 minutes. Stir in the bouillon, salt and pepper.
2. In a saucepan, melt butter over medium-low heat, whisk flour into milk until dissolved then slowly pour into butter. Continue stirring over medium-low heat until thick. 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
3 1/2 cups peeled, diced potatoes
1/3 cup diced celery
1/3 cup chopped green onion
3/4 cup chopped ham (optional)
3 1/4 cup water
2 Tablespoons chicken or vegetable bouillon granules
1/2 tsp sea salt
1 tsp. black pepper
5 Tablespoons butter
5 Tablespoons Wondra flour
2 cups non-fat milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 -15 minutes. Stir in the bouillon, salt and pepper.
2. In a saucepan, melt butter over medium-low heat, whisk flour into milk until dissolved then slowly pour into butter. Continue stirring over medium-low heat until thick. 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Subscribe to:
Posts (Atom)