‘Vegetarian’
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Oven: 350 F
Yields 60 Puffs
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1 (8 oz) package cream cheese
8 oz sharp cheddar cheese, coarse shredded
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Combine in a glass bowl or large glass measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.
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1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp cayenne pepper
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Add spices and mix well. Start with 1/4 tsp cayenne and add more if you like it spicy.
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2 eggs
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Add the eggs and beat well.
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60 mini phyllo shells, frozen
1/2 cup butter
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Arrange the phyllo cups on a jelly roll pan. Melt the butter and brush each cup generously with butter. Use a small cookie scoop to fill the cups with cheese mixture.
Bake 20 minutes until golden and bubbly.
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Look for the Phyllo cups in the freezer section near pastry.
Posted in Appetizers, Vegetarian | No Comments »
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Oven 425 F
Serves 8-10
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3 lbs green beans
1 pint mushrooms
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Trim the beans and cut into 1-2 inch lengths. Cover with water, bring to a boil and cook for 15 minutes. Wash and slice the mushrooms. Drain the beans, add the mushrooms on top, cover and set aside.
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4T butter
1 large yellow onion
1 clove garlic
½ tsp rosemary
1 tsp salt
¼ tsp pepper
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In a medium size skillet, melt the butter over med-low heat and gently sauté the onions until half cooked. Add the rest.
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3 T flour
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Turn the heat to medium or med-high to get the onions bubbling hot. Sprinkle the flour over the onions and quickly stir into a thick roux.
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1 cup chicken broth
2 packets Trader Joe’s Savory Broth concentrate chicken flavor
¼ cup cream
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Immediately add the chicken broth, and stir continuously into a smooth gravy. Blend in the concentrated broth and cream. Set aside.
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Single pie crust
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Substitute butter for the shortening, and prepare as usual. Roll out.
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Select a shallow casserole dish or pie plate, generously grease with butter. Place the green beans & mushrooms, pour the gravy over and mix. Top with the pie crust, crimp the edges down to seal. Cut a vent.
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1 egg
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Beat the egg and brush on top of the crust. This will give a golden shine.
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Bake at 425 F for 40-50 minutes until the crust is golden.
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This is my re-invention of the classic green bean casserole from my childhood. You know the one- made with cream of mushroom soup.
Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Oven 325 F
Serves 12
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2 cups heavy cream
1 tsp salt
2 tsp cornstarch
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Beat until smooth.
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4 eggs
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Add and beat.
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2 lbs frozen corn
2 (4 oz) cans chopped green chilies, well drained
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Thaw the corn to room temperature. Add corn and chilies to the cream mix.
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1/2 cup (1 stick) butter
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Melt the butter in a shallow casserole dish or 9×13 glass pan in the microwave. Pour most of the butter into the corn mixture and stir well. Pour into the buttered dish. Cover and bake at 325 F for about an hour until the pudding is set in the center. Do not bake at a higher temperature, it may cause the pudding to curdle.
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Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Oven 400 F
Serves 2
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½ cup farro
1 cup chicken broth
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Rinse farro under warm water. Place in a small saucepan with the broth and bring to a boil. Turn down the heat to simmer. Cover and cook about 30 minutes until tender. If the pan dries before the farro is done, add 2 T water and continue until tender to taste. Set aside, uncovered.
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½ sweet yellow onion
2 celery stalks & leaves
2 cloves garlic
1 tsp Italian herbs
2 sprinkles cayenne pepper
2T olive oil
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Chop the onion and celery to ¼” dice. Chop the garlic extra fine.
Pour the olive oil in a sauté pan. Add everything and sauté a few minutes on med-low. Season with cayenne pepper to taste.
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1 large red bell pepper
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Wash the pepper. Cut in half along the stem, leaving half of the stem on each side. Trim the white membrane and discard with the seeds.
Place the peppers on top of the onion mix. Cover and cook on low for 15 minutes. Stir midway to ensure the onions are not burning.
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1 T olive oil
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Grease a baking pan with the oil. Place the peppers in the pan. Mix the farro into the onions and pile on top of the peppers. Bake 15 minutes at 400 F.
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Optional:
Shredded mozzarella
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Top with cheese if desired. (I would never say no to cheese!)
These peppers are delicious with Pan Seared Shrimp.
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For a true vegetarian, use water or vegetable broth rather than chicken broth.
Posted in Main Dishes, Sides, Vegetarian | No Comments »
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Yields 1 cup
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1 medium shallot
1T sugar
1 ½ T poppy seeds
½ t salt
½ t ground mustard
¼ cup white wine vinegar
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Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.
Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.
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¼ cup olive oil
¼ cup canola oil
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Add and shake or process lightly again.
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Canned whole cranberry sauce
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Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.
Store in the refrigerator for up to 4 weeks. Shake before serving.
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This is wonderful with Chicken Edamame Salad.
Posted in Salad, Sauces, Vegetarian | No Comments »
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Serves 4
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2 – 12 oz jars marinated artichoke hearts; large quarters are best.
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Drain the artichoke hearts.
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1 egg
¼ cup flour
Salt & pepper
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Beat the egg in a shallow dish. Coat the artichokes with the egg wash. Place the flour on a plate; salt and pepper generously. Lightly dredge the artichokes with flour. Use a plastic bag for the flour if you prefer.
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Canola oil
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Add the oil to a large sauté pan, covering the bottom with ¼” oil. Turn the heat to medium. Heat the oil for a few minutes. Add the coated artichokes one at a time with a fork. Cook until golden on the bottom, about 5 minutes. Turn and continue cooking until the artichoke is again golden on the bottom. Transfer to a rack on a pan and place in the oven to keep warm.
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Plan on about 6 ounces of artichokes per person.
Posted in Appetizers, Vegetarian | No Comments »
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Oven 450 F
Serves 6-8
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6 medium potatoes
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Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.
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2 eggs
½ cup chopped onion
3 T flour
1 tsp salt
¼ cup melted butter
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Mix together with the shredded potatoes.
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If desired:
Ham, bacon, sausage
Mushrooms
Cheese
Broccoli, asparagus
Chili peppers
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The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.
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Olive oil
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Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.
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Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!
Posted in Breakfast, German Style, Main Dishes, Sides, Vegetarian | No Comments »
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Serves 6
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1 cup quinoa
1 (14 oz) can Swanson’s chicken broth
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Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.
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1 large head broccoli
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Chop the broccoli from the flowered end into very fine bits.
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1 medium onion
2 cloves garlic
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Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.
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2 Tbsp Olive oil
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In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.
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Mix the quinoa into the vegetables and serve. These leftovers freeze well.
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Posted in Sides, Vegetables, Vegetarian | No Comments »
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Oven 425 F
Serves 4
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1 small pumpkin
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Peel the pumpkin with a carrot peeler.
Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.
Cut into 1-2” chunks.
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1 medium onion
4 cloves garlic
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Chop the onion into 1” chunks. Peel and slice the garlic cloves.
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Olive oil
Provence herbs or Italian herbs
Salt & Pepper
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For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs.
Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper.
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Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.
Posted in Sides, Vegetables, Vegetarian | No Comments »
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Yields 2 cups
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2 (15 oz) cans chick peas
3 Tbsp olive oil
1 tsp garlic powder
3 Tbsp lemon juice, freshly squeezed
2 Tbsp Tahini Paste*
1/2 tsp salt
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Drain the chick peas, discarding the liquid. Place all ingredients in a blender (or beaker for an immersion blender) and blend to a smooth paste.
Serve with toasted pita bread.
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Pita bread
Olive oil
Provence herbs or Italian herbs blend
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Cut the pita bread into wedges. Place on a baking tray and drizzle with a little olive oil. Sprinkle with herbs. Toast under the broiler for a few minutes.
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* For super easy hummus, substitute 1½ teaspoons of pure sesame oil instead of tahini paste. It is not as tasty as the homemade tahini paste, but it works in a pinch.
Posted in Appetizers, Mediterranean Style, Vegetarian | No Comments »