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Wednesday, 09 November
Roasted Veggie Pie

Roasted Veggie Pie

Ingredients:
1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 carrot, sliced
6 large mushrooms, sliced
1 tbs olive oil
Salt and pepper to taste

1/3 c pesto sauce
1/2 c cream cheese

1/3 sliced olives (about half an 8oz can)
2 small tomatoes, seeded and diced
2 veggie patties, cooked and diced (I use Morningstar Farms Garden Vegetable)
1/3 c shredded cheddar cheese
2 pie crusts (yep, I just buy 'em)

One egg
2 tablespoons water

Preheat oven to 350°. Toss onion, garlic, pepper, carrot, mushrooms with olive oil, salt, and pepper. Spread on a greased cookie sheet and bake for 45 minutes. When done, mix with cream cheese and pesto while still warm.

Increase oven temp to 450°. Put bottom pie crust in a 9" ungreased glass pie pan. Load with veggie mixture, pressing lightly to make sure it's distributed evenly. Top with tomatoes, olives, veggie patties, and cheese. Cover with top pie crust. Cut four slits in the pie crust. Wisk the egg and water together to make an egg wash, and brush the top of the pie. Bake for 20 minutes.

Monday, 01 June
Apple Tart

Apple tart

1 sheet puff pastry, thawed
4 oz cream cheese
1/4 tsp vanilla
3 tsp sugar (I use Whey Low)
1 apple, peeled and sliced thinly
3 Tbsp cinnamon-sugar mix (1 part cinnamon, 2 parts sugar)
1 Tbsp melted butter

Mix together the cream cheese, vanilla, and sugar until soft and smooth. Spread on pastry, leaving an inch clear all the way around. Place apples on top of cream cheese, and sprinkle with cinnamon-sugar mix. Drizzle with butter. Bake at 400 for 10 minutes.

Wednesday, 18 October
I Must Remember Soup

Oh, this was the best soup, and it became a satisfying sludge the next day. Now I'm going to try to remember how I did it. A lot of my recipes start this way.

Ingredients:

  • 2 T olive oil
  • 4 yellow onions, sliced
  • 6 cloves garlic, finely chopped
  • 5 carrots, sliced
  • 1 red pepper, diced
  • 5 small potatoes, peeled and diced
  • 2 cans diced tomatoes
  • 2 can whole corn
  • 1 can tomato paste
  • 1 c jasmine rice
  • 4 c vegetable broth
  • 4 T butter

Spices:

  • Key (a tbsp or more): Basil, Oregano
  • Note (tsp) Coriander, Red pepper flakes, tarragon, thyme
  • Lots of salt and some pepper

Method:

  • In a large soup pot, sautee the hell outta them onions. Cook them until there's brown stuff on the pan.
  • Add spices, stir a bit, then deglaze pan with a cup of veg broth.
  • Add garlic, let it cook a bit.
  • Add everything except the butter, then add water to cover.
  • Simmer, covered, for about 30 minutes, or until veggies are tender.
  • Add the butter. Once incorporated, test seasoning. Add basil and salt if the broth is at all bitter--it should be tomoto-ey and sweet.
  • Add dumplings. Oh, I didn't mention the dumplings? They go like this (recipe from Joy of Cooking):
    • Mix together 2 cups flour, a tablespoon of baking powder, and 3/4 teaspoon of salt.
    • In a small saucepan, bring a cup of milk and 3 tablespoons of butter just to a simmer.
    • Mix the wet into the dry with a fork until it all comes together. Don't overmix unless you're like me, and you love
    • chewy dumplings.
    • Roll dough into about 18 little balls and place on top of soup. Cover and cook 10 minutes.

Friday, 02 June
Coronary Casserole

Last night was cooking night, and it has brung more veggie loaf and the casserole below. We cooked up our entire delivery of vegetables, except for just a few potatoes and a couple cloves of garlic. Note to veggie-loaf lovers: this time, we roasted the veggies first, and it didn't really make a difference. So don't waste the extra time. In the delivery were some fresh green beans, so naturally we did what our white-person instincts demanded: got out the cream-of-mushroom soup.

2 medium potatoes, peeled and sliced
4 plump cloves of garlic, sliced
1-1/2 cups cheddar cheese, shredded (I probably used more--I just grabbed handfuls. Thus the title.)
1 cup fresh green beans, cut into 1-inch bits
1/2 cup milk
1 can condensed cream-of-mushroom soup (the cheaper the better!)

  • preheat oven to 375°.
  • Spray a medium casserole dish with nonstick spray.
  • Layer in the pan thusly: potatoes, garlic, green beans, cheese. Make about two layers.
  • Mix the milk and soup, whisking lightly until the big lumps are gone. Pour over the top of the layers.
  • Bake for about an hour, or until the potatoes are tender.
  • Serve to cheese-lovin' Spousal Unit.
  • Administer CPR.

Friday, 19 May
Veggie Loaf

As I sit munching on my second veggie-loaf sandwich of the evening, I realize I must try to remember what I put in this amazing stuff, in hopes of recreating it someday.

Amounts will be vague. I had just cooked a batch of a dozen onions until they were just caramelized, and tonged them into various foodstuffs.

Pre-cooking:

3 medium onions, sliced, cooked just until caramelized
1 head garlic, chopped, also caramelized
3 cups cooked rice

Blade-process in batches:

2 red bell peppers, chopped
1 bunch fresh spinach, chopped
3 carrots, grated
6 leaves fresh basil
1 can garbanzo beans, drained
1 can roasted tomatoes, drained
1 package extra-firm silken tofu
About half the onions
Garlic

Put everything in a huge-ass bowl. Stir in:

½ cup cheddar cheese, grated
4 beaten eggs
Cooked rice
Remaining onion

Spice generously with:

Salt
Pepper
Cumin
Oregano
Tarragon
Thyme
Sage

Bake in a 350° oven for about an hour. I used a pan that produces six mini-loaves, and had a little mix left over. While the loaves hold together more or less, it is more like a pate than a loaf. I wrapped each loaf in wax paper, and they are very handy for making sandwiches.

Wednesday, 03 May
Onion Pie

We had a surplus of onions this weekend, so I cooked up a mess of them and did various things. This was the tastiest, and it's good hot or cold:

Extra-virgin olive oil
2 large yellow onions, sliced
4 cloves garlic, finely chopped
8 eggs, beaten
1 heaping teaspoon dried dill
Healthy dash jalapeno tabasco
Salt and pepper to taste
½-cup cheddar cheese, shredded

Spray a glass pie pan with nonstick coating. Preheat oven to 350°.

Sautee the onions and garlic in the EVOO until they just begin to caramelize (I actually did them separately because I was doing batches of both ingredients, but I don't think cooking them together will hurt, just put the garlic in later so it doesn't burn). Place the onions and garlic in the pie pan and spread them out so they make an even layer on the bottom.

Sprinkle cheese evenly over onion layer.

Mix salt, pepper, dill, and tabasco with the eggs, and pour mixture over the onions and cheese.

Bake for 45 minutes.

Thursday, 12 January
Yummy Lentil Splog

Tonight I made a variation on dhal soup, intended to be thick enough to serve over rice. The result was worth writing down.

2 tablespoons extra-virgin olive oil
1 small onion, sliced
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1/2 tsp chili powder
Dash chili flakes
1/2 tsp salt
4 cloves garlic, chopped
1 cup red lentils
1/2 can good coconut milk
1 red bell pepper, diced
1 can diced tomato (I used Muir Glen's fire roasted)
About 2 cups vegetable broth (as needed)
Dash soy sauce
1/3 cup peanut butter

In a large frying pan, heat the olive oil on medium-high heat. Add the onions and cook until slightly browned. Add spices, garlic, lentils, and stir for just a minute and get everything coated in spices. Add the coconut milk and half of the vegetable broth. Let cook for about 10 minutes. Add the rest of the ingredients, stirring them in well. Cook, stirring occasionally, until the lentils are tender. Serve over rice.

Tuesday, 13 December
Roasted Veggies
Monday, 02 May
Three-bean almost dhal soup

Tonight I finally cooked in our new kitchen. I went for a variation on one of our favorite soups. I also went easy, with lots of organic canned stuff, since there is still a lot of work to do on the house. 'Twas mighty yummy:

2 tbl olive oil
3 garlic cloves, crushed and chopped
1 onion, sliced
1 tsp turmeric
1 tsp garam masala
tsp chili powder
tsp ground cumin
tsp salt
c lentils
2 cans organic diced tomatoes
1 can organic garbanzo beans
1 can organic black beans
1 c veggie broth
1 can coconut milk

Heat the oil in the bottom of a soup pot on med-high. Add the onions, cooking until soft. Add garlic and spices, and stir for another minute. Dump in everything else, and stir well. Bring to a boil, then reduce to a simmer for about 30 minutes. Buzz it with a stick blender until it's a bit smoother (if you don't have one, don't worry about it), but has a few chunks. Serve with baked tortilla chips--spoons are only for scooping on to chips!

Because we thought it sounded good, we added a can of corn to what was leftover. This will be dumped over rice and taken for lunch. Mmmmm.

Monday, 06 December
Kitchen Sink Bread Again

This time, I have pictures:

Of course, the recipe was a little different this time--that's the idea! For The Stuff, I used two apples, a cup of dried cranberries, and a couple grated carrots. I also added some applesauce to the wet.

Spousal Unit had a great idea he passed along from his mom: wrap slices of the bread and freeze individually, that way you can toss a couple in your lunchbag and they're ready when you are. It's much handier than freezing the loaves.

Thursday, 06 May
Egg Salad Annie...
Tuesday, 20 April
Dhal Soup

With only one minor change (lime for lemon), this recipe is from the book What's Cooking Vegetarian by Jenny Stacey. I love this book, because every recipe includes beautiful pictures. Sadly, it doesn't have a great index so you have to hunt around a bit.

2 tbl butter
2 garlic cloves, crushed
1 onion, chopped (okay, I sliced it. I hate chopped onions)
tsp turmeric
1 tsp garam masala
tsp chili powder
1 tsp ground cumin
2 cans of chopped tomatoes (14.5 ounces ea)
1 cup red lentils
Juice of a lime
2 cups veggie stock
1 cups coconut milk

Melt the butter (I used a little olive oil too, to keep the butter from scorching) in a large saucepan. Saute the garlic and onion for 2-3 minutes. Add the spices and cook for another 30 seconds.

Stir in the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes, until the lentils are tender.


This is (as of this writing) officially my favorite soup ever.

Wednesday, 14 April
Kitchen Sink Bread

When I bought this a little while ago, the goal was to make little loaves full of veggies, fruit, nuts, etc., packed with nutrition and sweetness, that could be easily taken to work. I used the pan for the first time tonight (great pan!), with this recipe:

The Dry:

4 c unbleached all-purpose flour
2 c whole wheat flour (fine grind)
c rye flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 c white sugar

The Wet:

A bit over c honey
1 tbl molasses
1 c olive oil (not extra-virgin--too strong!)
3 eggs
c apple juice
1 tsp vanilla

The Stuff:

1 c chopped almonds
1 pear, peeled and cut into small cubes
1 zucchini, very finely chopped
1 banana, pureed
Zest of 1 lemon

Mix the dry ingredients together. Pour in the Wet and the Stuff and mix until dry ingredients are moistened. Bake at 350° for 45 minutes.

Tuesday, 03 February
Slaw ala Kitty
Sunday, 20 April
Dumplings, before I forget
Thursday, 10 April
Veggie Turnover

Hubby asked me to immortalize this one. It was awfully good. If only I could remember how I made it...

Ingredients

4 cloves garlic, finely chopped
1 stalk celery, sliced
1 small potato, quartered and sliced
2 green onions, finely sliced
2 tbsp olive oil
Dash cinnamon
1/2 tsp red pepper flakes
1-1/2 tsp dill
Splash soy sauce
1/3 cup vegetable broth
1 red pepper, sliced into small pieces
4 mushrooms, halved and sliced
1 small tomato, quartered, sliced, and drained
1 sheet puff pastry
1/2 cup shredded cheddar cheese
2 tsp softened butter

Preheat oven to 400°. Heat olive oil in skillet over medium heat. Add garlic, celery, potato, green onions, red pepper flakes, cinnamon, and dill. Saute until potatoes begin to become translucent.

Add soy sauce and vegetable broth. Add red pepper, cook until potatoes are almost, but not quite, easy to break with the spatula. Add mushrooms and tomato. Add more broth if mixture becomes dry, but be careful not to make it runny. Saute until potatoes are done.

Roll puff pastry on a lightly floured surface until it's about twice the original size of the sheet. Cut across the diagonal, forming two triangles. Sprinkle half the cheese in the middle of one side of each triangle. Spoon about 2/3 cup of the vegetable mixture over the cheese, reserving a little for garnish. Moisten the edges of the pastry and fold each triangle over, pressing edges firmly to seal. Brush lightly with butter. Bake for 15 minutes.

Serve with filling and topping (below).

Topping
Mix 1 part whole-grain dijon mustard, 2 parts Miracle Whip, and 4 parts each cream cheese and sour cream. Mix well, and serve with turnover.

Other bits: The salad was just salad, but the dressing was 4 parts olive oil, 1 part balsamic vinegar, a pinch of superfine sugar, and a large blackberry broken up. All whipped to a nice emulsion.

Tuesday, 01 April
Asparagus Rolls with Jalapeño Chutney

We keep meaning to take pictures of these dishes, and keep forgetting in our rush to devour them. Here was tonight's vegetarian dinner.

Ingredients

Chutney:

2 fresh jalapeño peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1/4 c onion, finely chopped
1/2 tsp red pepper flakes
Juice and zest of one lemon
2 tsp sugar
1 tbsp broth (chicken or veggie)
1 tsp olive oil
Dash salt

Asparagus Rolls:

2 small flour tortillas
8 trimmed asparagus stalks
1-1/2 c Tillamook pepper jack cheese*

Heat olive oil in a small saute pan over low heat. Add the jalapeños, garlic, onion, and red pepper. Saute until garlic just begins to brown. Dissolve sugar in lemon juice. Add the juice and broth, and mix thoroughly. Add salt. Reduce heat until mixture is just bubbling. Let this simmer for at least 15 minutes, or until mixture darkens and thickens, stirring occasionally.

In the meantime, microwave asparagus for 2 minutes (if thick, half that time for thin stalks), then plunge immediately into cold water. Asparagus should not be completely cooked at this point. Set aside a handful of cheese. Divide the remainder between the two tortillas, spreading evenly over the surface. Microwave one tortilla at a time for 30 seconds. As soon as a tortilla comes out, stack two asparagus spears on one end, and two more on top of them. Roll the tortilla firmly, so the spears are sticking out a little at top and bottom. Just before serving, put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each. Serve with dollop of sour cream and a small amount of chutney. Put lemon zest on top of chutney for color.

I served this with my easy spanish rice (1c rice, 1 c broth, 1 jar salsa, micro for 15).

But wait, there's more!

For dessert, I thawed a square of puff pastry and rolled it out on some sugar. I cut it in a large circle (yay for saucepan lids), scored and area in the center, and placed a drained can of peaches over the scoring, leaving plenty of room all around. I baked it at 400° for 10 minutes, then took it out and brushed it with lite corn syrup thinned with peach juice. Back in the oven for 5 more minutes, and mmmm with ice cream.

*I'm not a shill, this stuff is just great.

Thursday, 27 March
Wonton Soup