Keep this recipe in mind for the summer when yellow squash is aplenty. I made it with the sorry looking imported yellow squash the grocery store has in February because I just HAD to try it. It is a definite comfort food. Mmmm...
2 lbs yellow squash, chopped
1 onion, chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons
Preheat oven to 350 degrees
Saute squash and onion in a little olive oil for about 10 minutes or until tender. Transfer to a 2 quart casserole dish.
Mix together soup, cheese, and egg. Pour over the squash and onion.
Bake for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Tuesday, February 1, 2011
Saturday, January 1, 2011
January 2011--Chickpea Sandwich Filling
This is one of my new favorite lunches. It's super quick to prepare and super yummy. It's made with things I usually have on hand.
1 (19 oz) can garbanzo beans
2 stalks celery, chopped
1/4 cup chopped onion
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
salt and pepper to taste
Directions:
Drain and rinse the chickpeas. Put them in a mixing bowl and mash them with a fork. Mix in remaining ingredients.
Of course this will taste better after it has sat for a few hours (and the onions will be less strong) but it is still good right after it is made. I put it on whole wheat toast with lettuce, honey mustard, and avocado slices...If tomatoes were in season I'd include those too.
1 (19 oz) can garbanzo beans
2 stalks celery, chopped
1/4 cup chopped onion
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
salt and pepper to taste
Directions:
Drain and rinse the chickpeas. Put them in a mixing bowl and mash them with a fork. Mix in remaining ingredients.
Of course this will taste better after it has sat for a few hours (and the onions will be less strong) but it is still good right after it is made. I put it on whole wheat toast with lettuce, honey mustard, and avocado slices...If tomatoes were in season I'd include those too.
Wednesday, December 1, 2010
December 2010--Spinach Manicotti
I was making this delicious dish way before I was a vegetarian. You'll want to eat the sauce by itself... It is adapted from the classic Better Homes and Gardens Cookbook.
Ingredients:
8 dried manicotti shells
1/4 cup sliced green onions (about 2)
1 clove of garlic, minced
2 tablespoons butter or margarine
2 tablespoons flour
1 1/3 cups milk
2 ounces Swiss cheese, torn
1/3 cup vegetable broth
1 beaten egg
10 oz package frozen chopped spinach, thawed and well drained (I personally use about 3/4 of the package--I think the whole package is too much)
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
Directions:
Cook manicotti according to package directions. Cool manicotti on a piece of foil sprayed with cooking oil.
Meanwhile, for the sauce, cook green onions and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
For filling, stir together egg, spinach, ricotta cheese, and Parmesan cheese. Fill manicotti shells and place in a 2 quart baking dish. Pour sauce over the shells.
Bake, covered, at 350 degrees for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
Ingredients:
8 dried manicotti shells
1/4 cup sliced green onions (about 2)
1 clove of garlic, minced
2 tablespoons butter or margarine
2 tablespoons flour
1 1/3 cups milk
2 ounces Swiss cheese, torn
1/3 cup vegetable broth
1 beaten egg
10 oz package frozen chopped spinach, thawed and well drained (I personally use about 3/4 of the package--I think the whole package is too much)
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
Directions:
Cook manicotti according to package directions. Cool manicotti on a piece of foil sprayed with cooking oil.
Meanwhile, for the sauce, cook green onions and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
For filling, stir together egg, spinach, ricotta cheese, and Parmesan cheese. Fill manicotti shells and place in a 2 quart baking dish. Pour sauce over the shells.
Bake, covered, at 350 degrees for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.
Tuesday, November 30, 2010
November 2010--Raviloi with Broccoli and Red Peppers
This recipe is easy, fast, and cheap. The perfect weeknight dinner trifecta. Did I mention it's also quite tasty?
3 Tablespoons olive oil
1 red bell pepper, cut into thin 2 inch strips
3 garlic cloves, minced (I cheat and use the pre-minced kind in a jar)
1 pound frozen cheese ravioli
3 cups tiny broccoli florets
2 tablespoons shredded fresh basil, or 1/2 tsp dried
Salt and pepper to taste
Parmesan Cheese
Being a large quantity of water to a boil in a stockpot. Heat 2 tablespoons oil in a medium sized skillet over medium heat. Add the red pepper and garlic, and saute until the pepper is very soft and golden, about 10 minutes. Keep warm over low heat.
Drop the ravioli into the boiling water. About 3 minutes before the ravioli is finished cooking (check package) add the broccoli and cook together until tender, about 3 minutes. Drain in a colander.
Add ravioli and broccoli into the red pepper and garlic. Add 1 tablespoon of olive oil and stir together. Sprinkle with Parmesan cheese (or, if you are my husband, dump on the Parmesan).
Recipe adapted from Vegetarian Classics by Jeanne Lemlin.
Sunday, November 7, 2010
October 2010--Drive-In Walnut Burgers
This is another recipe from my friend Jenee (I am still mourning her move to Colorado). This recipe is a favorite because 1-It tastes good. 2-It's really, really fast to make.
Ingredients:
1 cup chopped walnuts
3/4 cup canned garbanzo beans, drained
1/3 cup plain dried bread crumbs
1 Tablespoon grill seasoning (recommended:McCormick)
1 tablespoon cider vinegar
1 tablespoon olive oil
1 egg
Fixings: I like lettuce, tomato, and avocado on mine. And of course, ketchup, mayo, and mustard. Kameron likes to put barbecue sauce on his.
Directions:
In a blender, combine walnuts, garbanzo beans, bread crumbs, grill seasoning, and oil and vinegar and pulse until coarsely ground. Add the egg and pulse for ten seconds. Guess what--that's pretty much it!
Form into four patties. You can either grill these or bake them. I usually bake them--350 degrees for ten minutes on each side.
Eat up! I think you'll love them!
Ingredients:
1 cup chopped walnuts
3/4 cup canned garbanzo beans, drained
1/3 cup plain dried bread crumbs
1 Tablespoon grill seasoning (recommended:McCormick)
1 tablespoon cider vinegar
1 tablespoon olive oil
1 egg
Fixings: I like lettuce, tomato, and avocado on mine. And of course, ketchup, mayo, and mustard. Kameron likes to put barbecue sauce on his.
Directions:
In a blender, combine walnuts, garbanzo beans, bread crumbs, grill seasoning, and oil and vinegar and pulse until coarsely ground. Add the egg and pulse for ten seconds. Guess what--that's pretty much it!
Form into four patties. You can either grill these or bake them. I usually bake them--350 degrees for ten minutes on each side.
Eat up! I think you'll love them!
Sunday, September 19, 2010
September 2010--Curried Walnut Rice Sald
I've been trying to add some side dishes into my menu. I usually just make a main dish and put a green salad on the table. I tried this salad to mix things up--it was a huge hit with me and my hubby. This was just as good eaten right away as it was after it sat in the refrigerator overnight. I think I want to make this again right now...
1 3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
3 TB fat-free mayonnaise (full fat makes it too rich. I use reduced fat.)
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/2 cup walnuts, toasted (spray a microwave safe dish with oil. Put the walnuts in one layer on the dish and put in the microwave about 2 minutes--or until they smell nice and toasty)
Directions:
In a large bowl, combine first four ingredients. In another bowl, whisk mayonnaise, oil lemon juice, honey, curry powder, garlic, salt and pepper, stir into rice mixture. Just before serving, stir in nuts.
Recipe adapted from allrecipes.com
1 3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
3 TB fat-free mayonnaise (full fat makes it too rich. I use reduced fat.)
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/2 cup walnuts, toasted (spray a microwave safe dish with oil. Put the walnuts in one layer on the dish and put in the microwave about 2 minutes--or until they smell nice and toasty)
Directions:
In a large bowl, combine first four ingredients. In another bowl, whisk mayonnaise, oil lemon juice, honey, curry powder, garlic, salt and pepper, stir into rice mixture. Just before serving, stir in nuts.
Recipe adapted from allrecipes.com
Sunday, August 15, 2010
August 2010--Macaroni and Cheese with Secret Silken Tofu Sauce
From: The Vegetarian Family Cookbook by Nava Atlas
Here is a super sneaky way to eat tofu--I swear, no one but the cook will even know it is in there...
10 to 12 ounces elbow macaroni
One 12.3 ounce package silken tofu
2 tablespoons butter
1 1/2 to 2 cups firmly packed grated cheddar cheese
Salt to taste
Peas (my addition, I always mix peas in with my macaroni)1. Cook the pasta in plenty of rapidly boiling water until al dente, then drain.
2. Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium saucepan and add the butter and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melter.
3. Combine the cooked macaroni and sauce. Season with salt and serve at once.
Click here to go to my Vegetarian Recipe of the Month Archive!
Here is a super sneaky way to eat tofu--I swear, no one but the cook will even know it is in there...
10 to 12 ounces elbow macaroni
One 12.3 ounce package silken tofu
2 tablespoons butter
1 1/2 to 2 cups firmly packed grated cheddar cheese
Salt to taste
Peas (my addition, I always mix peas in with my macaroni)
2. Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium saucepan and add the butter and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melter.
3. Combine the cooked macaroni and sauce. Season with salt and serve at once.
Click here to go to my Vegetarian Recipe of the Month Archive!
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