Ingredients:
1 onion, chopped
1/4 cup olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups chicken/vegetable broth (I use Herb Ox sodium free packets)
2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
Parmesan Cheese
Directions:
1.In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2.Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
2. Serve in bowl topped with parmesan cheese.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Monday, February 1, 2010
Vegetarian Pot Pie
Ingredients:
1 cup sliced carrots
1 cup frozen green peas
1 cup frozen potatoes
1 cup sliced mushrooms
3/4 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 tsp poultry seasoning
1/4 teaspoon celery seed
1 3/4 cups vegetable broth
2/3 cup milk, skim
4 Pet Ritz Frozen Pie Crusts (it will make 1 pies) OR 1 box crust mix to make indivudual servings (which is great for leftovers!)
Directions:
1.Preheat oven to 425 degrees
2.In a saucepan, carrots, peas, potatoes, and celery. Add water to cover and boil. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions and mushrooms in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning and celery seed. Slowly stir in vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the carrot mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
*If you prefer to use a pie crust mix, I put my pot pie filling in a large stoneware bowls, cover with pie crust (trim away excess and cut slit in top), and bake the same way (on a cookie sheet of course).
1 cup sliced carrots
1 cup frozen green peas
1 cup frozen potatoes
1 cup sliced mushrooms
3/4 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 tsp poultry seasoning
1/4 teaspoon celery seed
1 3/4 cups vegetable broth
2/3 cup milk, skim
4 Pet Ritz Frozen Pie Crusts (it will make 1 pies) OR 1 box crust mix to make indivudual servings (which is great for leftovers!)
Directions:
1.Preheat oven to 425 degrees
2.In a saucepan, carrots, peas, potatoes, and celery. Add water to cover and boil. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions and mushrooms in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning and celery seed. Slowly stir in vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the carrot mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
*If you prefer to use a pie crust mix, I put my pot pie filling in a large stoneware bowls, cover with pie crust (trim away excess and cut slit in top), and bake the same way (on a cookie sheet of course).
Tuesday, January 26, 2010
Pineapple Enchiladas/Burrito's
Ingredients:
1 (20 ounce) can crushed pineapple, drained
3/4 cup sour cream (light or fat free)
4 oz light cream cheese, softened
2 cups shredded Cheddar cheese (I use 2%), divided
1 (10 ounce) can enchilada sauce, divided
6 (8 inch) flour tortillas
*optional- small can of sliced black olives
Directions:
1.Preheat oven to 375 degrees F.
2.In a medium bowl combine pineapple, sour cream, cream cheese, and 1 cup cheese.
3.Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
4.Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese and black olives.
5.Bake, covered, in preheated oven for 20 minutes. Uncover, and cook 10 more minutes.
*sometimes, I put shredded chicken inside the burritos/enchiladas. Either way, they are always devoured! I serve with saffron rice.
1 (20 ounce) can crushed pineapple, drained
3/4 cup sour cream (light or fat free)
4 oz light cream cheese, softened
2 cups shredded Cheddar cheese (I use 2%), divided
1 (10 ounce) can enchilada sauce, divided
6 (8 inch) flour tortillas
*optional- small can of sliced black olives
Directions:
1.Preheat oven to 375 degrees F.
2.In a medium bowl combine pineapple, sour cream, cream cheese, and 1 cup cheese.
3.Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
4.Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese and black olives.
5.Bake, covered, in preheated oven for 20 minutes. Uncover, and cook 10 more minutes.
*sometimes, I put shredded chicken inside the burritos/enchiladas. Either way, they are always devoured! I serve with saffron rice.
Wednesday, January 13, 2010
Crock Pot Vegetable (Beef) soup
Ingredients:
(Ground Beef/stew meat/leftover roast beef)
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice (or frozen potato cubes)
1 (28 ounce) can crushed tomatoes
1 (16 oz) pkg frozen lima beans
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste
Directions:
Pour all ingredients into crock pot, cook over low for 6 hours.
Ladle into bowls, top with parmesan cheese and croutons. Serve hot.
(Ground Beef/stew meat/leftover roast beef)
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice (or frozen potato cubes)
1 (28 ounce) can crushed tomatoes
1 (16 oz) pkg frozen lima beans
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste
Directions:
Pour all ingredients into crock pot, cook over low for 6 hours.
Ladle into bowls, top with parmesan cheese and croutons. Serve hot.
Wednesday, October 28, 2009
Puttanesca
Spicy and delicious, serve with any type of noodle!
Ingredients:
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
(4 anchovy filets, rinsed and chopped) *** Optional***
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Directions:
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2.Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in (anchovies,) tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3.Toss pasta with sauce, and serve.
Ingredients:
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
(4 anchovy filets, rinsed and chopped) *** Optional***
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Directions:
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2.Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in (anchovies,) tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3.Toss pasta with sauce, and serve.
Smashed Cauliflower
a great low carb side dish!
Ingredients:
1 large head cauliflower, cut into florets
1.5 cups chicken broth
2 tablespoons butter
1 cup shredded Vermont white Cheddar cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions:
1.Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2.Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.
Ingredients:
1 large head cauliflower, cut into florets
1.5 cups chicken broth
2 tablespoons butter
1 cup shredded Vermont white Cheddar cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions:
1.Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2.Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.
Saturday, October 17, 2009
Baked Penne with Roasted Vegetables
Ingredients
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small eggplant, cubed
4 oz mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade- Ragu actually works well in this!)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
I highly recommend using the fontina and smoked mozzarella as the taste is to die for. However, if you don't want to go to this expense or can't find it, almost any white cheese will do. I change those 2 cheeses up each time- I've use havarti, regular mozzarella, gouda, etc. It has tasted wonderful each time.
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small eggplant, cubed
4 oz mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade- Ragu actually works well in this!)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
I highly recommend using the fontina and smoked mozzarella as the taste is to die for. However, if you don't want to go to this expense or can't find it, almost any white cheese will do. I change those 2 cheeses up each time- I've use havarti, regular mozzarella, gouda, etc. It has tasted wonderful each time.
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