While I was babysitting the other day, I realized I had forgotten a book to read. I searched the house to find something and came across just one cookbook. Even though it was a Crock Pot book, I looked through it for inspiration. I didn't find a lot that I liked, but I found a recipe for potato soup.
Put in the crock pot:
2 lbs potatoes, peeled and cubed
3/4 cup carrots, chopped
1 medium onion, chopped
3 cups chicken broth
Cook until tender (6-7 hours on low).
Add 1 cup half & half, cook on high for 15 minutes.
Turn off heat and stir in two cups shredded cheese.
Uncover and let stand for five minutes before serving.
I followed the recipe, sort of, but I still count it toward my new recipes because I had never made potato soup before. I added celery, broccoli and cauliflower. And when adding the cream at the end I also added some cubed ham. YUM.
I like soup. Aside from the time it takes to chop the vegetables, it doesn't take a lot of effort. A lot of this batch will be going into the freezer, so I've got meals for later in the winter too. Sounds like a winner to me!
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
15 January 2015
28 September 2014
things to do with zucchini
I've always liked zucchini, but my mother-in-law had a garden this year so I got a LOT of it. I've shredded some for the freezer, I've pureed some and added it to spaghetti sauce. Here's a few other things I've done with zucchini this month.
Zucchini Boats - great to make with small zucchini. Can be used for a whole meal or as a side. Easy enough to change up the ingredients to suit your needs - add ground beef, mushrooms, etc.
Zucchini Chips - I've made these as chips (using small zucchini) and fries (with big to jumbo zucchini), dredging them in either milk or eggs. Both work, both are tasty.
Zucchini Cobbler - I prepared the zucchini according to this recipe, but added my usual crisp blend for the top. My husband loves apple crisp and gave a big thumbs up when he tried this. And THEN I told him it was zucchini. He was stunned. This is now known as deceitful crisp at my house. And this is awesome for large/jumbo zucchini because it uses so much up at once.
Zucchini Pizza - Yum Yum YUM! Fabulous use for large zucchini (not too huge, or you get the soft spot in the middle with all the large seeds). Tastes like regular pizza, but you don't feel so guilty eating a lot of it because there's no crust, just zucchini! Definitely a favorite.
Zucchini Carrot Muffins - when given a lot of zucchini everyone's first thought is to make bread or muffins. This was actually the last thing I tried (and they just came out of the oven). I halved the sugar, and replaced the oil with more applesauce. Very similar to the spiced carrot muffins I made last month, but with added pecans and raisins. I'd make them again. There are many other muffin recipes I'd like to try, so it's a good thing I've got a stash of shredded zucchini in the freezer.
Zucchini Boats - great to make with small zucchini. Can be used for a whole meal or as a side. Easy enough to change up the ingredients to suit your needs - add ground beef, mushrooms, etc.
Zucchini Chips - I've made these as chips (using small zucchini) and fries (with big to jumbo zucchini), dredging them in either milk or eggs. Both work, both are tasty.
Zucchini Cobbler - I prepared the zucchini according to this recipe, but added my usual crisp blend for the top. My husband loves apple crisp and gave a big thumbs up when he tried this. And THEN I told him it was zucchini. He was stunned. This is now known as deceitful crisp at my house. And this is awesome for large/jumbo zucchini because it uses so much up at once.
Zucchini Pizza - Yum Yum YUM! Fabulous use for large zucchini (not too huge, or you get the soft spot in the middle with all the large seeds). Tastes like regular pizza, but you don't feel so guilty eating a lot of it because there's no crust, just zucchini! Definitely a favorite.
Zucchini Carrot Muffins - when given a lot of zucchini everyone's first thought is to make bread or muffins. This was actually the last thing I tried (and they just came out of the oven). I halved the sugar, and replaced the oil with more applesauce. Very similar to the spiced carrot muffins I made last month, but with added pecans and raisins. I'd make them again. There are many other muffin recipes I'd like to try, so it's a good thing I've got a stash of shredded zucchini in the freezer.
06 August 2009
Creamy Chickpea Curry
Another recipezaar success! This is AMAZING! I love Indian food, but no matter what I try it is never as good as you can get at a real Indian restaurant. This one really is! In fact it is so good that I ate it for 5 meals in a row last week and still wasn't tired of it!
I am not going to retype it here- just check out the link: http://www.recipezaar.com/Creamy-Chickpea-Curry-205289
So easy, so yummy, and nice to not have a meat centered dish once in a while!
I am not going to retype it here- just check out the link: http://www.recipezaar.com/Creamy-Chickpea-Curry-205289
So easy, so yummy, and nice to not have a meat centered dish once in a while!
02 February 2009
ratatouille
Adam and I get a kick out of the movie "Ratatouille" (Lauren, give it back!) so when I came across a recipe for it, I of course had to try it out. I made this last winter. I'd make some alterations to the quantities because this made A LOT. It took us almost a week to eat it all, and we were totally sick of it by the end. So either invite someone to dinner when you have this, or cut the quantities.
The thing that takes the longest is the chopping. Once everything was cooking, it went pretty fast.
Chop up the following ingredients:
1 medium onion (small dice)
1 garlic clove
1 red bell pepper
1 green bell pepper
1 medium eggplant
2 zucchini (thin slices)
6 to 8 potatoes in bite-size pieces - boil separately from all other ingredients until soft, drain, set aside.
Start cooking the onion, garlic, and bell peppers in a (very) large skillet or saucepan.
Add to saucepan:
2 14-oz cans of chopped tomatoes - do not drain,
1 can tomato paste
salt and pepper
parsley, thyme, oregano, savory - no measurements on the herbs, do according to taste (or smell).
Cook this COVERED for 5 minutes, stir, cook covered for another 5 minutes.
Add the eggplant and zucchini and cook for another 10 minutes, this time UNcovered, until the vegetables are soft the way you like them. Shorten the time a little if you like them more firm.
Once everything is cooked, put the mixed vegetables in a big flat baking dish. Put the potatoes in a layer on top, then put cheese over the top.
Put under the broiler for about 5 minutes, until the cheese is melted.
If you want, you can add chives over the very top after it comes out of the broiler.
I know things get added in a random sequence, so let me know if any of this was not clear. Like I said, use very large dishes with this. The thing that takes the most time is the chopping. Once it's all cooking, it goes very fast.
The thing that takes the longest is the chopping. Once everything was cooking, it went pretty fast.
Chop up the following ingredients:
1 medium onion (small dice)
1 garlic clove
1 red bell pepper
1 green bell pepper
1 medium eggplant
2 zucchini (thin slices)
6 to 8 potatoes in bite-size pieces - boil separately from all other ingredients until soft, drain, set aside.
Start cooking the onion, garlic, and bell peppers in a (very) large skillet or saucepan.
Add to saucepan:
2 14-oz cans of chopped tomatoes - do not drain,
1 can tomato paste
salt and pepper
parsley, thyme, oregano, savory - no measurements on the herbs, do according to taste (or smell).
Cook this COVERED for 5 minutes, stir, cook covered for another 5 minutes.
Add the eggplant and zucchini and cook for another 10 minutes, this time UNcovered, until the vegetables are soft the way you like them. Shorten the time a little if you like them more firm.
Once everything is cooked, put the mixed vegetables in a big flat baking dish. Put the potatoes in a layer on top, then put cheese over the top.
Put under the broiler for about 5 minutes, until the cheese is melted.
If you want, you can add chives over the very top after it comes out of the broiler.
I know things get added in a random sequence, so let me know if any of this was not clear. Like I said, use very large dishes with this. The thing that takes the most time is the chopping. Once it's all cooking, it goes very fast.
18 January 2009
FRESH CORN FRITTATA AND SMOKED MOZZARELLA
FRESH CORN FRITTATA AND SMOKED MOZZARELLA
Serves 4
Ingredients:
1 teaspoon olive oil, divided
1 ½ cups fresh corn kernals (about 3 ears)
¼ cup smoked mozzarella, shredded (about 1 ounce), divided
1 tablespoon fresh basil, chiffonade (this is a cutting technique where you roll the basil into a tight roll and then thinly slice the bunch)
¼ teaspoon sea salt (preferably Maldon salt – it’s a course Spanish sea salt)
¼ teaspoon freshly ground black pepper
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
Method:
Preheat broiler
Heat a medium nonstick skillet over medium-high heat. You want to use a skillet that is oven safe. Add ½ teaspoon olive oil to pan. Add corn and sauté for 5 minutes. Remove from heat into a large bowl. Let it cool a bit. Add 2 tablespoons of the cheese, basil and the remaining ingredients. Stir well with a whisk.
Heat the skillet over medium high heat. Add remaining ½ teaspoon olive oil to pan. Add corn mixture, cover and cook for 5 minutes or until almost set. Sprinkle with remaining 2 tablespoons cheese. Broil for 5 minutes or until set and browned.
-
While in Texas my father in law paid for my mother in law and I to take a cooking class. Let me say, way fun. If I lived in San Antonio, I think that would become a regular date for Jason and I. Food is excellent, the instructors were excellent. The store they had the classes in was just amazing. You could actually buy Spanish sweet paprika there. Hurray!
Okay, so for dinner tonight I am making some of what was in the class. We made is before and my family loved it so we are using up ingredients (attempting to not be wasteful). I thought some of you might enjoy this as well (its really really easy – no lying about it). Oh, and its totally vegetarian and gluten free
Serves 4
Ingredients:
1 teaspoon olive oil, divided
1 ½ cups fresh corn kernals (about 3 ears)
¼ cup smoked mozzarella, shredded (about 1 ounce), divided
1 tablespoon fresh basil, chiffonade (this is a cutting technique where you roll the basil into a tight roll and then thinly slice the bunch)
¼ teaspoon sea salt (preferably Maldon salt – it’s a course Spanish sea salt)
¼ teaspoon freshly ground black pepper
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
Method:
Preheat broiler
Heat a medium nonstick skillet over medium-high heat. You want to use a skillet that is oven safe. Add ½ teaspoon olive oil to pan. Add corn and sauté for 5 minutes. Remove from heat into a large bowl. Let it cool a bit. Add 2 tablespoons of the cheese, basil and the remaining ingredients. Stir well with a whisk.
Heat the skillet over medium high heat. Add remaining ½ teaspoon olive oil to pan. Add corn mixture, cover and cook for 5 minutes or until almost set. Sprinkle with remaining 2 tablespoons cheese. Broil for 5 minutes or until set and browned.
-
While in Texas my father in law paid for my mother in law and I to take a cooking class. Let me say, way fun. If I lived in San Antonio, I think that would become a regular date for Jason and I. Food is excellent, the instructors were excellent. The store they had the classes in was just amazing. You could actually buy Spanish sweet paprika there. Hurray!
Okay, so for dinner tonight I am making some of what was in the class. We made is before and my family loved it so we are using up ingredients (attempting to not be wasteful). I thought some of you might enjoy this as well (its really really easy – no lying about it). Oh, and its totally vegetarian and gluten free
02 January 2009
vegetarian lasagna
This was actually part of an ad for Glad containers in the Martha Stewart magazine "Everyday Food" (Oct. 2007).
olive oil
2 medium yellow squash, cut into 1/4 inch slices
1 onion, chopped
1 red bell pepper, large diced
1 large garlic clove, crushed
1 10-ounce bag spinach
1 15-oz jar marinara sauce
1 15-0z container ricotta cheese
coarse salt
1/4 cup chopped fresh basil
1/2 pound fresh mozzarella, chopped
12 oven-ready lasagna noodles
1. Heat 2 tsp olive oil in a skillet over medium-high heat. Add squash in batches and cook until just tender. Transfer to a plate and put in the refrigerator to cool.
2. Heat another tsp olive oil in the skillet. Cook onion, bell pepper, garlic, and salt to taste. Cook until softened. Then add spinach a handful at a time and cook until just wilted. Transfer to a bowl and put in the refrigerator to cool.
3. At this point, the directions say to let the vegetables cool overnight - I didn't do that. I just put them in the freezer while I was getting the next stuff prepped.
4. Combine ricotta, basil, and salt to taste.
5. Put half of the sauce on the bottom of a 9x13 baking dish. Layer 1: 3 noodles, 1/3 of the ricotta mixture, the squash. Layer 2: 3 noodles, 1/3 ricotta, half of the spinach veggie mix. Layer 3: Same as layer 2. Layer 4: 3 noodles, the rest of the sauce over the top, mozzarella on top of everything.
6. Cover with foil. Bake at 375 for about 50 minutes. When it's done, let it sit for about 10 minutes before serving.
Extra notes:
1. Instead of 2 squashes, I used 1 squash and 1 zucchini just because I felt like it.
2. I didn't use fresh basil - I used dried and didn't measure it.
3. I do not use marinara sauce from a jar. I make my own. I'll put directions for that in the next post - it's really easy.
4. The marinara sauce is only on the bottom and the top. If you want sauce throughout, double the amount of sauce and add it with each layer. I thought it tasted fine the way it was - you didn't drown all the flavors of the various vegetables in tomato sauce. But it was a little dry, and Adam likes more sauce. So next time I'll add a little bit in the layers but not much.
This was a new recipe that I made tonight for dinner with the missionaries. 1 for 50 on the year.
olive oil
2 medium yellow squash, cut into 1/4 inch slices
1 onion, chopped
1 red bell pepper, large diced
1 large garlic clove, crushed
1 10-ounce bag spinach
1 15-oz jar marinara sauce
1 15-0z container ricotta cheese
coarse salt
1/4 cup chopped fresh basil
1/2 pound fresh mozzarella, chopped
12 oven-ready lasagna noodles
1. Heat 2 tsp olive oil in a skillet over medium-high heat. Add squash in batches and cook until just tender. Transfer to a plate and put in the refrigerator to cool.
2. Heat another tsp olive oil in the skillet. Cook onion, bell pepper, garlic, and salt to taste. Cook until softened. Then add spinach a handful at a time and cook until just wilted. Transfer to a bowl and put in the refrigerator to cool.
3. At this point, the directions say to let the vegetables cool overnight - I didn't do that. I just put them in the freezer while I was getting the next stuff prepped.
4. Combine ricotta, basil, and salt to taste.
5. Put half of the sauce on the bottom of a 9x13 baking dish. Layer 1: 3 noodles, 1/3 of the ricotta mixture, the squash. Layer 2: 3 noodles, 1/3 ricotta, half of the spinach veggie mix. Layer 3: Same as layer 2. Layer 4: 3 noodles, the rest of the sauce over the top, mozzarella on top of everything.
6. Cover with foil. Bake at 375 for about 50 minutes. When it's done, let it sit for about 10 minutes before serving.
Extra notes:
1. Instead of 2 squashes, I used 1 squash and 1 zucchini just because I felt like it.
2. I didn't use fresh basil - I used dried and didn't measure it.
3. I do not use marinara sauce from a jar. I make my own. I'll put directions for that in the next post - it's really easy.
4. The marinara sauce is only on the bottom and the top. If you want sauce throughout, double the amount of sauce and add it with each layer. I thought it tasted fine the way it was - you didn't drown all the flavors of the various vegetables in tomato sauce. But it was a little dry, and Adam likes more sauce. So next time I'll add a little bit in the layers but not much.
This was a new recipe that I made tonight for dinner with the missionaries. 1 for 50 on the year.
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