Attack of the Broccoli

Thanksgiving Roast for Kourtney

2011-11-18T08:00:00.001-08:00

Kourtney is a friend of my sons whom I've been very happy to come to know. She asked for one of my Thanksgiving main dishes, so here goes: it's much less trouble than it looks! I'm pretty sure that I have a picture to scan somewhere in the archives, so hopefully I'll find that and post it soon.

I'll skip my usual format on this one, since it might get a bit long. The results are beautiful, and it can be made the day before and cooked a bit longer. This recipe is for a smaller version which feeds 4 to 6. Double everything and cook about 20 minutes longer if you're expecting more hungry people.

PART 1 : The Base

1 package Morningstar Farms or Boca Chik Patties, or four homemade seitan pieces of about the same size

Lay these on your greased baking sheet. Top with Gravy :

PART 2 : The Sauce

In a microwavable bowl, stir together 3 cups of cold water and 4 tablespoons of cornstarch until the lumps are gone. Add 3 tablespoons soy sauce and a few shakes each of garlic salt, pepper, and thyme. Microwave this for 2 minutes. Stir well, then microwave for a minute more; stir again, microwave another minute until the gravy is mostly clear and a bit bubbly.

Pour about 1 cup of the gravy over the chik patties. On to :

PART 3 : The Stuffing

You can use any stuffing here. To keep it simple, buy a bag of stuffing mix, moisten as directed and add your choice of sauteed onion, mushrooms, celery, water chestnuts, etc. Or go all the way and make your own:

Dry 6 cups of bread, chopped into 1/2 inch cubes more or less, on the counter overnight. Use a mixture of breads if you have them around.

Saute 1 cup chopped celery, 1/2 cup chopped onion and 1 cup chopped mushrooms in a bit of oil or margarine. Add a drained, chopped can of water chestnuts if you wish.

Add the saute to the bread cubes along with 1 teaspoon sage and some dashes of salt and pepper. Mix 1 cup of hot water and a tablespoon of soy sauce and pour over the stuffing. Mix well and mound over the base.

Top with the rest of the gravy.

PART 4 : The Topper

This is what will set your Thanksgiving Roast apart and insure your place in the Pantheon of Vegetarian Cookery.

Choose Puff Pastry or Phyllo (Fillo) Dough. They're usually located near the frozen pies and desserts at the grocery.

For Puff Pastry: Let the pastry thaw in its' package for half an hour or so, while you make the rest of the stuff. When it's time, unwrap it and lay it on a clean counter that's been dusted with a bit of cornstarch. Roll it out to make a large rectangle (or two, if you need it to cover your roast entirely). Pick up your piece and gently lay it over your roast. Shape it a bit to the form of the roast, then cut along the edges and remove the excess. If your want to make a grand entrance, cut the scraps into clever shapes and use a few drops of milk to attach them to the roast.Cut a few decorative slits in the top to let out steam.

When it looks as you wish it to, place the roast into a 350 degree oven and bake for about 40 minutes, until nicely browned.

With Phyllo, it's pretty much the same as Puff Pastry, except that you must thaw the dough in the refrigerator overnight, then on the counter for twenty minutes or so before using. Keep the sheets that you are not using covered while you work. Peel off a sheet or two to cover the roast, drape it over, then brush with melted butter or margarine. Add more sheets, alternating with butter, until you have seven or eight layers of soon-to-be-crunchy goodness. Top with a last layer of butter and bake as above.

It may seem like a lot of work, but it really isn't as much as it looks. You can make the stuffing and the sauce simultaneously a day or two before, and the topping really only takes about ten or fifteen minutes at the most. The slices look and taste delicious!

Be sure to take pictures!

Corn Fritters

2011-10-01T15:49:00.000-07:00

These were Claire's favorite for several months when she was eleven, probably because she could make them herself.

Corn Fritters

2 cups corn - fresh, frozen, leftover or canned

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

few shakes pepper

2 eggs

½ cup milk

1 teaspoon oil or melted margarine or butter

more oil for frying

1 ) If needed, cook corn in the microwave or on the stove until tender. Drain and set aside.

2 ) Stir together flour, baking powder, salt and pepper. Stir eggs, milk and oil in a measuring cup, then dump into the flour mixture. Mix gently, leaving lumps. Add corn with just a few strokes. Allow to sit a few minutes.

3 ) Heat a tablespoon of oil in a large frying pan for a few minutes, until a drop of water skittles on the surface of the pan when dropped on. Drop large spoonfuls of batter on the pan, leaving a bit of space between fritters. Cook until golden on each side. Drain on newsprint or paper towels and serve with sour cream, BBQ sauce, salsa...

More Chocolate for Renee

2011-07-11T08:53:00.000-07:00

Recently I accidentally created a major onset of Chocolate Lust during a phone conversation with Renee. I was describing the taste and texture of this decadent dessert!

Hershey's Dark Chocolate Fudge Torte, Adapted Version

1 cup - 2 sticks - of butter or margarine

1 1/2 cups sugar

1 teaspoon vanilla

3 eggs, separated

2/3 cup cocoa powder * see note at the bottom!

1/2 cup flour

3 tablespoons water

1 package chocolate or vanilla chips, or a mix

1/8 teaspoon cream of tartar (this can be omitted if need be, but it helps the structure a bit)

1 ) Heat oven to 350 degrees F. Grease a 9 or 10 inch Springform pan, a 9 x 11 inch pan, a Bundt pan, or something similar. remember that your pan shape will affect the cooking time and maybe even the texture somewhat.

2 ) Melt the butter in a glass bowl or measuring cup, then stir in the cocoa powder. Let it all stand a bit until it has cooled. This will develop the cocoa flavor.

3 ) In a large mixer bowl, combine butter/cocoa, sugar and vanilla. Add egg yolks and beat very well. Gently add flour, chocolate chips and water.

4 ) In another mixer bowl, beat egg whites with optional cream of tartar until stiff peaks form. This means that you can turn the mixer off and pull the beaters out and the egg white will stay standing in peaked mountains where the beaters were removed.

5 ) Gently fold the egg whites into the chocolate mixture. Folding means that, instead of stirring as usual, you should use a spatula and pass it gently from the top to the bottom and around the sides. Here is a video about folding, if you want it.

6 ) Pour your exceedingly delectable batter into your pan and bake it. Bake from 30 to 45 minutes, until the top begins to crack a bit. The cake will not test done in the center.

7 ) Cool for a while on the counter, then refrigerate for a few hours until firm and chilled. Remove the side of the pan if you used a Springform, or gently loosen and dump the cake if it's Bundt. Let the others sit in their pans or take out if you wish. Decorate with powdered sugar, melted chocolate chips, or whatever else strikes your fancy. This cake does not need icing!

Here is the book that this recipe is adapted from:

* Cocoa Powder Note : For the cocoa powder I use Hershey's Special Dark. It adds a much stronger, more intense flavor. Too much is too much, though, so I mix it half and half with regular cocoa powder. We all love it so much that we get it Subscribe-and-Save from Amazon every three months. On the other hand, if you use regular cocoa powder, it will still be delicious, just in a lighter, gentler way.

Frozen Yogurt Pie

2011-06-19T11:37:00.000-07:00

This is a very fast, very easy dessert, perfect for hot summer days. It’s also great for beginners,

since there are so few things to mess up! It’s healthy, too.

Part One: Crust

About 20 graham cracker squares

¼ cup butter or margarine

Smash crackers a bit with your hands into a small food processor or a plastic bag. Process until crumby or smash with a rolling pin. Add butter and process again or smush together until well mixed. Press into a pie pan or an eight-inch square pan.

Part Two : Filling

16 ounces of yogurt, any flavor. Vanilla is really good.

8 Ounces cream cheese. Light works fine.

½ cup powdered sugar

Mix it all together with a mixer on low speed. Turn it up to medium high for a minute or two to get out the lumps and make it creamy and light.

Dump into the pie crust.

Freeze the pie for a few hours, then serve and eat. The pie is best if taken from the fridge ten or fifteen minutes before eating to allow a bit of softening. It does well in the fridge also.

While it’s freezing, make this sauce, which is good over pies and cakes, in milk, or wherever else you want a strong hit of chocolate without lots of fat. and remember, chocolate is good for your circulatory system, so this is actually health food! ( I keep telling myself that, anyway....)

Part Three : Chocolate Sauce

1 cup cocoa powder. I use part Hershey’s Special Dark and part whatever usual cocoa I have

1 ½ cups sugar. Brown sugar works well here.

Dash salt

1 ¾ cups water

1 teaspoon vanilla

Mix everything together well. Microwave for three minutes, then stir. Microwave at half power for three more minutes, then stir (or microwave for three minutes, stirring every half-minute or so.) Repeat.

Other sauces can be used, of course. Raspberry and chocolate sauce both play very nicely with the chocolate. A bit of jam or preserves can be melted in the microwave and poured on top. Fresh fruit is great, too.

Parmesan Baby Cakes for Neal

2011-05-16T11:29:00.000-07:00

Neal is our Parmesan aficionado. In his honor, we recently bought a twelve-pack of Kraft Parmesan - the ones in the green containers - from Amazon when they had it on one of their Daily Deals. This recipe will help us use it up. As if Neal needs any help with that!

The recipe, adapted from Patricia Wells' Salad as a Meal: Healthy Main-Dish Salads for Every Season, is supposed to be baked in a Cannele Mold. Don't happen to have one of those - sorry! - so I substituted a mini-muffin pan with lots of baking spray.

1 cup milk

1 1/2 Tablespoon butter

1 cup flour

1 cup Parmesan cheese

1 large egg, beaten

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup diced faux bacon, green olives, or whatever sounds good, optional

1 ) Preheat oven to 375 degrees and spray your pan well. If you don't have a small mold pan of any type, use a regular muffin tin but only put a tablespoon or so of batter on each one.

2 ) In the microwave, heat butter and milk until the butter is melted and the milk is hot. Remove and whisk in flour, cheese, egg, salt and pepper. Set the batter aside for half an hour or so to gel a bit.

3 ) Spoon the batter into the molds. Do not fill all the way! If you're using the extras, drop a few pieces in each mold.

4 ) Place your pan in the oven and bake until the cakes are a very deep golden brown, about 45 minutes. (Your time may vary, depending on the pan, the oven, and the Whims of the Kitchen Deity. Start checking at 30 minutes, just to be sure!) Remove the little dears and let them cool for about five minutes. Turn the cakes out onto a clean towel and let cool a few minutes before serving.

Makes about 18 little munchkins.

Mushrooms in Parmesan Sauce over Toast or Rice

2011-01-17T10:47:00.000-08:00

This is delicious! Found it in an older cookbook long ago....I think it was The apartment vegetarian cookbook. I now make it pretty much from memory, since my copy deteriorated into a pile of sauce-covered pages long ago.

1 tablespoon margarine or butter
1/2 cup chopped onions
1/2 pound sliced mushrooms
A bit of salt and pepper
1 tablespoon flour
1 tablespoon soy sauce
1 cup water or stock
1/2 cup ketchup or catsup or whatever it is...
3/4 cup Parmesan cheese, grated

1 ) Saute onions and mushrooms in butter on medium heat until soft.

2 ) Stir in flour, salt and pepper. Add water and soy sauce a bit at a time until smooth. Cook a few minutes until it starts to thicken, stirring often. Stir in ketchup.

3 ) Slowly stir in Parmesan. Turn heat to low and let sit a few minutes. Serve over toast or rice.

Yes, the ketchup sounds weird. But it's so good! Also works with chili sauce, spaghetti sauce, and even salsa!

Basic Seitan (Faux Meat)

2010-09-18T07:46:00.000-07:00

Here is the basic recipe from the Bob's Red Mill Vital Wheat Gluten package. Yummy, and very easy!

2 cups wheat gluten
1/2 teaspoon sage
1 teaspoon marjoram
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups water

Broth:
6 cups water
2 tablespoons molasses
2 tablespoons soy sauce
1-2 fake chicken broth cubes

1 ) Bring the broth mixture to boil while you mix up the 2 cups water, flour and spices. Knead the dough for a few minutes.

2 ) Cut the dough into small pieces, about 1/4 the size of the pieces you'll need. Drop them into the broth and simmer for at least an hour. If you like, use a crockpot and cook on low for several hours. Drain and use in stir-fries, fry for sandwiches, etc.

Tater Tot Casserole for Lily

2010-09-17T16:44:00.000-07:00

I served this for Lily, Joe, Eddie, Angie, Jason, and the normal householders here last week. Don't think Paul had any, but we never know...

Enough Tater Tots to cover the bottom of your pan (Hash browns can be used in a pinch)
1 can of cream of mushroom soup
2 cups grated cheddar cheese
1 1/2 cup sour cream (light works fine)
A bit of salt, pepper and nutmeg

1 1/2 cup corn flakes
2-3 tablespoons melted butter

1 ) Spray or grease a 7 x 11 inch pan or its equivalent. Arrange your tots on the bottom. If you'd like to save cooking time, microwave this for about 8 minutes while you stir up the filling and topping.

2 ) Stir together the soup, cheese, sour cream and seasonings. Try not to eat too much...it's pretty good!
Dump this on top of the tots.

3 ) Mix together the corn flakes and the butter or margarine. Dump on the top of the filling. Bake for 1/2 an hour - longer if you left the tots frozen - at 375 degrees.

This is easy to make ahead. If you don't have corn flakes, use broken crackers - saltines or cheesy ones - or even rice krispies.

Household hint...

2010-09-02T17:45:00.000-07:00

... a warm laptop on the abdomen is just the thing for cramps!

Another Faux Meat

2010-09-02T08:19:00.000-07:00

This seitan recipe is adapted from the package of Bob's Red Mill Vital Wheat Gluten Flour. It is very simple and tasty. It makes enough to get through three or four five-person meals. Or so.

Be sure to do the boiling in a dutch oven or other large pan, or cut the recipe in half.

2 cups wheat gluten
1/2 teaspoon sage
1 teaspoon marjoram
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups water

Mix all this together well with a spoon, then knead for a few minutes by hand. Cut into small pieces, much smaller than you want them to be when finished. They will expand!!

6 cups water
2 tablespoons molasses
2 tablespoons soy sauce
(1 fake chicken bullion cube, if you like)

Bring to boil, then add the seitan pieces. Boil for an hour or more.

-OR-

Heat water and additives in a Crockpot until very hot, then add seitan. Let cook for 3-4 hours on high or overnight on low.

Drain and use for stir-fry, stews, frying, casseroles,etc..pretty much wherever you'd use chicken.

Cocktails, anyone?

2010-08-19T10:24:00.000-07:00

Of course, these are the kind that the kids like, so no alcohol is permitted, except for those of us who occasionally partake...

Blender Almost Margaritas

4 cups cubed watermelon with as many seeds removed as you can manage without wanting to scream
(fiber is good for you!)

3 tablespoons lime juice

2/3 cup orange juice (part tequila, if you're so inclined and legally allowed)

4-5 tablespoons sugar

ice

1 ) Dump ingredients into your blender, adding 1/2 to 1 ice cube tray full. Blend well, pour and serve.

This also does well in an ice cream maker.

The Best Asparagus Ever!

2010-06-28T10:12:00.000-07:00

Simple recipe, this. Fast and easy, but very, very delicious.

1 ) Wash your asparagus and snap it into one-inch lengths.

2 ) Heat a bit of oil in a frying pan. Add the asparagus and stir-fry for a few minutes until nearly tender.

2 ) Sprinkle on several douses of soy sauce, to taste. Try to use soy sauce without sugar, corn syrup or caramel coloring in it- it makes a big difference! Add several shakes of garlic salt - or a spoonful of crushed garlic and some salt. Stir-fry for a few minutes more, taste and correct seasonings, and serve.

Favorite Recipes from Around the Interweb

2010-04-09T17:03:00.000-07:00

Yes, I have a long list of recipe blogs on my Delicious Bookmarks, and even more individual recipes bookmarked. I could have cheated and just copied the recipes and posted them as my own. Or possibly changed a few ingredients to make me feel a bit less guilty.

But instead, here are a few recipes that seem to be well accepted these days.

At least by some of us!

Taco Bell Sauce

This gets two thumbs up from everyone, especially the boys, who hate salsa because of the chunkiness. I actually get regular requests for this. It takes about three minutes to makes, and it's much cheaper than buying the Real Thing. Tastes much like it, though. So when you run out of the little bags that you swiped from the restaurant, try this. You'll have to make up your own cute sayings.

Bibim Gutsu

Okay, so this is really more of a grown-up treat. Charlie and I had something like it at a Korean restaurant in Dayton, and I found this approximation that I could sort of do at home. It tastes so good, though!

Crackers!

There's something about paying $3.89 for a box of fairly stale crackers that drives me to experimentation...and here are the recipes to experiment with. Simple and delicious!

Cauliflower, Cheese and Tomato Soup

2010-03-29T11:01:00.000-07:00

I'm sitting here on this chilly, rainy gray day waiting for the seventies and sun we've been promised by the end of the week and wondering what to have for dinner. It's typical Ohio blahness that must be overcome with warm, spicy goodness. And that, of course, suggests soup!

Today's soup is a comforting blend of carrots, cheese, cauliflower and other insanely healthy things that will leave you happily sated and a bit more content to wait for the glorious spring days , and the sneaky April snowshower that's sure to come. Add a salad and some homemade bread and dinner is served!

This goes very well with Popovers!

The recipe is adapted from The Moosewood Restaurant Daily Special.

Cauliflower, Cheese and Tomato Soup

2 tablespoons oil

1 1/2 cups chopped onions

4 garlic cloves, minced

1 1/2 cup diced carrots

1/2 cup diced celery

2 cups diced potatoes

4 cups chopped cauliflower

1 teaspoon oregano

2 cups water

2 cups tomatoes, fresh or canned

2 cups cheddar cheese, shredded

2 teaspoons basil

salt and pepper to taste

1/4 cup light cream cheese

1/2 cup milk

1 ) Heat the oil for a few minutes a in a soup pot, then add onions and cook on low for about ten minutes. Watch carefully, since they should be lightly browned and soft.

2 ) Add the garlic, carrots, and celery. Cook for another 5 minutes or so.

3 ) Add the potatoes, cauliflower, oregano and water. Cover, raise the heat to medium and bring to a boil. Simmer for 15 minutes, or until the veggies are tender.

4 ) Add the tomatoes, cover and cook for 5 more minutes.

5 ) At this point, you must make a soup-changing choice: pureed or chunky. At our house, we prefer the bits and pieces to the smooth approach, but it's your soup! If you'd like it smooth, puree about 3 1/2 cups - or all- of the soup with the cheese, basil, cream cheese and milk. Pour the puree back into the pot. If you'd like it a bit toothier, simply add the cheeses, basil, and milk and stir well.

6 ) Add salt and pepper and taste repeatedly, but not so much that you finish your dinner before anyone else has started!

Pasta Pie

2010-03-15T10:39:00.000-07:00

A delicious way to clean out the fridge! This recipe is very adaptable, and lends itself to that burst of creativity that sometimes comes when your refrigerator is full of little plastic tubs...or not.

4 to 5 cups of cooked pasta

1 small to medium onion

1 bell pepper, if you like

1 to 2 cups of mushrooms, if you like

1 large carrot, chopped

1-2 cups of chopped vegetables of your choice, leftover if available

2 tomatoes or 3/4 to 1 cup crushed or diced canned tomatoes

Garlic salt and pepper

4 eggs

6-8 ounces of cheese - cheddar or mozzarella or Italian blend

1 teaspoon seasoned salt

2 tablespoons Parmesan

1 tablespoon parsley

Italian seasoning mix as you wish

1 ) Saute the onions in a bit of oil. Add the pepper, mushrooms, carrot, and other veggies and saute until the onion and carrot are fairly soft. Stir in the pasta. Sprinkle with garlic salt and pepper.

2 ) In a bowl, stir the eggs. Add the seasonings and cheeses.

3 ) Grease a 7 x 1 pan or an angelfood cake pan. Dump in the pasta/veggie mixture. Dump the egg/cheese mixture over the top.

4 ) Bake at 375 for 30-40 minutes, until lightly browned on top. If you've used the cake pan, let sit a few minutes, then loosen the edges with a knife and demold onto a plate. It looks beautiful that way! Such a classy end for leftovers!

Making Faux Meat with Wheat Gluten - The Basic Recipe

2010-02-22T16:03:00.000-08:00

I always thought that making fake meat was difficult. It's not, but it does take time to boil. Here is a very simple recipe that will start you on your way to making your own. Since the kind in the freezer section of most grocery stores is now up to about four dollars for ten ounces, the homemade kind is really cheap, too!

Basic Recipe - for three or four servings. Doubles or triples easily.

1/2 cup cool water
1/2 cup wheat gluten (you can find this in bags or boxes in the natural foods section, or in bulk at places like Whole Foods.)

Mix these thoroughly, then knead for about three minutes until fairly smooth. Cut into pieces that are very small versions of the shape that you want - they will expand a lot during cooking.

In a dutch oven, cover the pieces with water. Add:

2 vegetable or not-chicken or beef bullion cubes
1 tablespoon soy sauce
1/2 teaspoon poultry seasoning or other seasoning mix

Bring to a boil and simmer for about two hours, stirring frequently. Then dip in seasoned flour and fry or use in a recipe that calls for chicken or meat.

Pirogi Casserole

2010-02-11T08:20:00.001-08:00

Love pirogies, but want to make them in a different format? Need to take them potlucking or deliver them to someone who's had a new baby? Then this recipe is for you.

12 lasagna noodles, cooked
8 medium potatoes, peeled, halved and cooked in boiling water until tender
4 large onions, sliced thinly
1/3 cup butter or margarine
½ cup milk
1 teaspoon salt
½ teaspoon pepper
1 ½ cup shredded cheddar or provolone cheese

1 ) Saute onions in 3 tablespoons of the butter until tender, then turn heat to very low and allow to caramelize a bit while you finish the rest.

2 ) Drain potatoes. Microwave milk, 3 tablespoons butter and salt for 45 seconds, then add to potatoes. Beat well with mixer or masher until well-smashed. Stir in pepper and ½ cup cheese.

3 ) Grease 3 qt baking dish. Stir about ¼ of the mashed potatoes into the onions, then spread it onto the bottom of the pan. Top with three lasagna noodles, then 1/3 of the potato mash. Repeat the noodle/potato layer until it's gone.

4 ) Bake at 350, covered for 35 minutes. Uncover and sprinkle with cheese. Heat for 5 more minutes. Let stand a few minutes before serving.

Serve with something green, and maybe something with tomatoes. Yum!

Cauliflower Marranca

2010-01-01T12:11:00.000-08:00

This is my adapted version of a wonderful casserole or stovetop dish that I found long ago in my older version of The New Moosewood Cookbook (Mollie Katzen's Classic Cooking). It's been a longtime favorite, and it's very adaptable. Broccoli or green beans can replace the cauliflower, pasta or another grain can stand in for the rice....

3 cups cooked brown rice (1 1/2 cups uncooked in 3 cups water)

1 lb. sliced mushrooms
1 large onion, chopped
1 tablespoon butter or margarine
2 tablespoons lemon juice

1 large head cauliflower, broken into same-size pieces
1 tablespoon oil
3 cloves (1 1/2 teaspoons) crushed garlic
1 teaspoon dried basil or 1 tablespoon fresh or frozen basil
salt and pepper

2 1/2 cups grated cheese of your choice

1 ) Begin cooking rice.

2 ) Saute mushrooms and onion in butter until soft and delicious. Add the lemon juice and stir a bit. Dump into bowl.

3 ) Saute cauliflower in oil with garlic and basil until nearly tender. Salt and pepper as you wish. Dump into the bowl with the mushrooms.

4 ) Add the rice when it is done.

5 ) Add the cheese and mix well. Taste for seasonings.

6 ) Either bake at 350 for 30 minutes OR heat on the stove for about 10 minutes or until hot.

Serve with a salad and bread. A chocolate dessert wouldn't hurt either!

Christmas Toffee...the Easy Way!

2009-12-07T06:43:00.000-08:00

I LOVE toffee...except that fooling with the thermometers and cold water trials and STILL getting the texture wrong frustrates me to no end. This recipe simplifies all that by using the microwave, with the color as clue to doneness.

It makes most of a cookie sheet full of toffee, which lasts an hour or so at our house!

1/2 cup butter

1 cup sugar

1/2 teaspoon salt

1/4 cup water

3/4 cup chocolate chips

1 cup chopped nuts

1 ) Put the stick of butter in a large microwave-safe bowl. Use the wrapper to grease the top inside edge of the bowl to keep the mixture from sticking. Add the sugar, salt and water.

2 ) Cook on high for about 6 to 7 minutes. After this point, stir every 30 seconds until it is golden brown, about the color of a Heath bar. This will usually be only a minute or so, but can be as long as 5 minutes more. Watch carefully..it can burn quickly!

3 ) Pour mixture onto a buttered cookie sheet. Don't scrape the bowl. That can crystallize the candy. If you do wish to scrape it, pour that bit of candy onto a separate buttered pan.

4 ) Sprinkle on chocolate chips, wait a minute, then spread them around. Sprinkle with nuts.

5 ) Let cool, then break into pieces and eat.

This candy travels well, so it is perfect for mailing or including in gift baskets!

Almost Olive Garden Vegetable Soup

2009-11-28T15:22:00.000-08:00

This is a family favorite, much requested and happily eaten by all. Great with fresh bread and a salad. It also lends itself to many variations.

* 2 tablespoons oil
* 1 cup finely chopped white onion (about 1 small onion)
* 1/2 cup frozen cut green beans or 1 can green beans
* 1/2 cup minced celery (about 1/2 stalk)
* 4 teaspoons minced garlic (about 4 cloves) or 1 teaspoon garlic powder
* 6 cups water
* 1-2 cups leftover vegetables that seem right for this soup
* 1 chicken substitute bullion cube, it you have it
* 1 (15 ounce) cans small white beans or great northern beans, drained
* 1 (14 ounce) can diced tomatoes or 1 small can tomato paste
* 1 cup carrot, finely chopped or shredded
* 2 tablespoons minced fresh parsley or 2 teaspoons dried
* 1 1/2 teaspoons dried oregano or 1/4 cup fresh
* 1 1/2 teaspoons salt to taste
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried basil
* 1/4 teaspoon dried thyme
* 1/2 cup small shell pasta or alphabets or broken fettuccini or whatever

1 ) Heat the oil in your soup pot. Add the onion, celery and garlic. Simmer gently for several minutes.

2 ) Add the vegetables, beans, water, bullion cube, tomatoes and herbs. Bring to a boil and simmer for 20 minutes to half an hour.

3 ) Add the pasta and simmer another 15 to 20 minutes. Serve with Parmesan cheese to top. A few croutons wouldn't hurt either!

This can also be made in a crockpot. Put all but the noodles in at the beginning of the day and let it cook. Just remember to add the pasta about 20 minutes before serving.

Faux Swiss Steak

2009-11-19T07:23:00.000-08:00

This is adapted from a recipe that I found at Recipezaar.com. It got rave reviews from nearly everyone in the family. My husband thought that it was a Morningstar Farms product, only better. Since MSF burgers are now nealy $1 each, I am very happy to have found this recipe!

The bullion cubes without animal products can be found at natural food stores or even in the natural food sections at Kroger. They're also available at Amazon.

1/2 pound mushrooms, grated or run through a food chopper

1 medium onion, likewise chopped

1 not-quite-chicken or beef bullion cube (if you have it)

2 teaspoons soy sauce

2 cups uncooked oatmeal

1-2 teaspoons garlic powder

1-2 teaspoons onion powder

1/2 teaspoon poultry seasoning

1/2 cup water

1 cup grated cheddar cheese

2 eggs

salt and pepper

1 ) Mix all of the above thoroughly. Let sit while you stir up the topping.

1 cup light sour cream

1 can mushroom soup

1/4 cup water

2 ) Heat frying pan and spray with non-stick spray. Put a bit of oil in. Make mushroom mixture into small patties and fry until golden.

3 ) Put fried patties into a greased baking pan, preferably 9" x 11". Pour sauce over patties and bake at 375 for about 1/2 an hour, until the top is browning.

Serves 6 or so. If you'd like to make it a little more quickly, microwave the sauce while you fry the burgers. That will cut cooking time by about 10 minutes.

The burgers can also be fried and served on a bun, or covered with sauces of your choice. They're very versatile!

This is perfect with Potatoes Romanoff!

Mexican Pizza

2009-11-15T18:28:00.000-08:00

This isn't very Mexican, but it's very requested at our house. No pizza night is complete without it! It's also fast and easy.

1 unbaked pizza crust - homemade, store bought, mix, swiped from a neighbor's counter - whatever!
1 14 - 16 ounce can of refried beans
1 12 - 24ounce bottle of your favorite salsa, taco sauce, picante sauce, etc.
2 - 4 cups cheese - cheddar, Mexican blend, etc.

1 ) Spread the beans on the crust. Pour on as much sauce as you like. Don't skimp! Let the crust rise if needed.

2 ) Bake at 400 (or whatever temp is recommended) until the edges are getting a bit golden and the bottom is nearly done.

3 ) Top with cheese and return to the oven until the cheese is melted, bubbly, and maybe a bit browned.

4 ) Remove from the oven. Cut. If you like, put out bowls of chopped lettuce, olives, salsa, peppers, etc to top the slices.

Cauliflower Quiche

2009-11-04T17:11:00.000-08:00

My husband loves this so much that he once recommended it to a restaurant that he sold bread to. It was on their menu for several years. It is absolutely delicious and very sophisticated.

1 pie crust

1/2 to 3/4 cup sliced almonds, toasted

1/2 medium cauliflower, separated into florets and steamed until nearly tender

1/2 cup light mayonnaise or salad dressing

1/2 cup milk

2 eggs

2 cups cheddar cheese

1/2 teaspoon nutmeg

few shakes of pepper

1 ) Mix mayo, milk, cheese, eggs and seasonings in a blender or mixer.

2 ) Put cauliflower into crust, then dump egg mix on top.

3 ) Bake at 375 for 30 - 40 minutes, until set.

Boston Roast

2009-11-04T16:59:00.000-08:00

This is from Nikki and David Goldbeck's American Wholefoods Cuisine.

It's been adjusted a bit over the years, as usual. It's a nice dish for a Sunday dinner, with mashed potatoes, gravy and green beans.

1 cup soft bread crumbs

2 cups grated cheddar cheese

2 cups cooked beans or 1- 16 ounce can vegetarian refried beans

1 teaspoon grated onion or 1/2 teaspoon onion powder

1 tablespoon chili powder

1 teaspoon salt, less if the beans are salted

pepper

1/2 cup ketchup, catsup, or whatever

1 ) Preheat oven to 350. Shred bread, cheese and mash beans in that order to save utensils.

2 ) Combine everything but ketchup , dump in a greased casserole, and pour ketchup over the top.

3 ) Bake for about 40 minutes.

Mushrooms Newburg

2009-10-31T08:59:00.000-07:00

Another favorite from The Vegetarian Epicure.

When Charlie and I lived in Atlanta, we sometimes visited a small veggie restaurant that served one main dish a day. The first time, this was the menu item that we tried, and we loved it! I was quite happy to find that it was from a cookbook that I had!

It's been edited a bit, of course!

1 1/2 lbs. mushrooms, whatever type except dried

2 tablespoons butter or margarine or olive oil

3 tablespoons (or more) chopped onion

3 tablespoons wine or sherry, if you have it

Sauce:

2 tablespoons flour

2 cups milk

2 egg yolks

2 tablespoons water

salt, pepper, nutmeg

toast, rice or egg noodles

1 ) In a skillet, melt 2 T of butter, then add the whole mushrooms and onion. Saute them until nearly tender. Add the alcohol if you choose to.

2 ) Sprinkle the flour onto the mushrooms. Stir gently, then slowly add the milk. Stir and heat until the sauce thickens a bit.

3 ) Beat the yolks with the water, then add to the milk-mushroom sauce.

4 ) Heat a bit, then add seasonings to taste.

5 ) Serve over toast, rice or noodles.

This feeds four or five people.

Potatoes Romanoff

2009-10-31T08:42:00.000-07:00

This is a delicious and easy one from The Vegetarian Epicure, a late '70s cookbook that was the first veggie cookbook that I remember buying. It's still a favorite!

I've modified the recipe a bit over the years, of course, mainly to lower the fat content. This serves eight, but it can be easily halved.

6 large potatoes, peeled, boiled and cubed - or used leftover baked or boiled potatoes

2 cups lowfat cottage cheese

1 cup lowfat sour cream

1-2 cloves pressed garlic, or 1/2 -1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon grated onion or onion powder (optional)

1 cup (or more) grated cheddar cheese

paprika

1 ) Mix the cottage cheese, sour cream, garlic, onion, and salt.

2 ) Gently stir in the potatoes.

3 ) Dump into a greased casserole. Top with cheese and paprika.

4 ) Bake at 350 for half an hour.

Oatmeal Soup

2009-10-25T11:41:00.000-07:00

This is a creamy, delicious soup , ideal for a first course on an autumn or winter night....

1/2 cup rolled oat
1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 1/2 cups stock
1 1/2 cups chopped tomatoes
3/4 cup milk or soymilk
1 tablespoon soy sauce
1/4-1/2 teaspoon salt
pepper

In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

Cheese Millet Casserole

2009-10-25T11:37:00.000-07:00

This recipe came from one of the first cookbooks That my husband and I ever bought...The Apartment Vegetarian Cookbook. It looked interesting, but it was this recipe that sold us. It is very good! It's been simplified and streamlined a bit over the years. I also use quite a bit less butter than the original.

1 tablespoon butter
1/4 cup raw millet
1/4 teaspoon salt
1/2 cup water
1/2 cup shredded cheddar cheese
1/2-1 teaspoon dried sage
2 tablespoons butter
2 tablespoons milk

In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.
Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.
Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.

Pasta Salad for Charlie

2009-10-17T07:44:00.000-07:00

This pasta salad is a favorite, but it resonates a bit more with my husband and I than with the kids. Except Evan, who isn't a kid anymore....

I've adapted it a bit from Claire's Corner Copia Cookbook, one of my all-time favorites. Charlie brought it back to me when he returned from a military trip to Germany. A bit before his return, he called me:

"Hey! How was your day?"

"Well, I was fixing the dryer, when I heard a scream, and ran upstairs to find Ken with blood pouring out of his mouth. He'd tripped, and so we went to the ER. Hwe had to have a stitch in his tongue - without anesthetic! What five-year-old will sit for that? Ken, of course! I explained it, and he stuck out his tongue and let the doctor 'needle him', without even crying! The doctor gave him every coloring book and sticker he could find, and the nurse gave him a dollar! Medical people came from all over the ER to see the miracle child! Ken was very amused...

We got his antibiotics and headed home , where I finished the dryer and cleaned up Neal, who threw up. Minor stomach flu. Yay.

And how was your day?"

(In a very small voice) "I went to Paris."

At least he brought me home what is now one of my favorite cookbooks.

Pasta Cohen, adapted

1 pound penne, bow ties, or other pasta
1 cup of frozen peas
2 teaspoons oil, preferably olive oil
1 small onion, sliced or diced, as you wish
1/4 cup sliced black olives
8 ounces smoked mozzarella, chopped

Dressing

1 cup milk
2 teaspoons grated onion or chopped scallions or chives
A handful of chopped parsley
1 cup low-fat mayo or salad dressing (aka Miracle Whip)
1 tablespoon dried dillweed
A bit of salt, to taste
Several shakes of pepper

1 ) Cook pasta as directed, or pull out that boy of leftover noodles from the back of the fridge. Drain well.

2 ) Toss with oil, then add peas. They'll thaw soon enough! Add the onion, olives, and cheese.

3 ) Dump the dressing ingredients into a blender, food processor, chopper, or jar-with-a-lid. Buzz or shake until mixed well. Taste a bit, then add more of whatever if you like. Pour onto the pasta and mix gently but firmly. Let it rest a few minutes, then taste again. Serve happily.

Popovers

2009-09-30T08:26:00.000-07:00

Fast, easy, and they look like you spent actual time and effort on them....

These are adapted from Farm Journal's Homemade Bread. My poor copy is falling apart!

1 1/2 cups of milk
1 1/2 cups flour, white or wheat
3/4 teaspoon salt
1 Tablespoon oil or melted butter
3 eggs

Dump ingredients in mixer bowl. Mix on slow for a few seconds, then medium for a minute, until most lumps are gone. Pour into either large greased muffin cups or 2 large, greased pie pans. Bake at 350 to 400 until nicely browned, usually 15 to 25 minutes.

Serve with butter and jam.

These lend themselves well to variations. Top them with cheese before baking, or put a layer of sauteed chopped mushrooms and onions in the middle.

Chocolate Chip - Walnut Squares

2009-09-30T08:01:00.000-07:00

This is a much-beloved recipe that's very delicious and very healthy! They have no margarine or butter but instead use nuts for body, which makes the calories worth more nutritionally. It makes a 8x8 inch pan, which can be anything from 16 small squares to one very large one.One pan usually lasts about five minutes.

I first found the recipe in Jeanne Lemlin's Vegetarian Pleasures. Here it is with a few adaptations.

1/2 cup whole wheat flour (yes, white will work, but it takes a bit of character and nutrition away)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup brown sugar (or 3/4 cup white sugar and 1 tablespoon molasses)
1 teaspoon vanilla
1/2 cup or more chocolate chips
1/2 cup chopped walnuts or pecans, finely chopped

Oven : 350 degrees F

1 ) Grease an 8x8 pan.

2 ) Beat the egg in a medium-sized bowl. Add the sugar and vanilla and beat a bit more.

3 ) Stir in the flour, soda and salt.

4 ) Stir in half the chocolate chips and the nuts. (If you forget and add all of the chocolate chips, your bars will be barely held together by chocolatey goodness, but otherwise fine. Poor you! Just use more chocolate chips on top, or try another type of chip.)

5 ) Scrape into the pan, top with the rest of the chips, and bake for 18 to 20 minutes. The center should still be a bit soft. Cool and cut. Watch them be demolished in an instant by hungry people of all ages.

Easy Lowfat Cheese Sauce

2009-09-26T17:02:00.000-07:00

This is delicious, and so very, very fast and easy!

3/4 cup lowfat cottage cheese
1 1/2 tablespoon flour
3/4 cup shredded cheddar cheese
Assorted seasonings

In a 2- cup measuring cup, mix the flour and cottage cheese. Add the cheese and stir. If you like, add a few shakes of garlic salt, pepper, onion powder, soy sauce, mustard...

Microwave for 2 minutes. Stir and put back in for another half minute. Stir again and serve.

Baked Spaghetti for Brenna's Birthday!

2009-09-21T17:54:00.000-07:00

Brenna is turning two! Here is what Renee will be serving at her party.

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon oil
1 28-oz can tomatoes with liquid
1 4-oz can mushrooms, drained OR a handful of fresh mushrooms
1/2 cup sliced ripe olives
1/2 teaspoon oregano
1/2 teaspoon basil
12 ounces spaghetti, cooked
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

1 ) In oil, saute onions, green peppers, and fresh mushrooms if you use them.

2 ) Add tomatoes, canned mushrooms, olives, and herbs. Bring to boil and simmer ten minutes.

3 ) Mix soup and water.

4 ) Construct layers:

1/2 of the spaghetti
1/2 of the veggie sauce
1 cup of cheese
1/2 of the spaghetti
1/2 of the sauce
1 cup of cheese
Soup mixture
Parmesan cheese

5 ) Bake, uncovered, at 350 F for 30 to 35 minutes. Makes 8 to 12 servings.

Comfort Soup...

2009-09-20T13:10:00.000-07:00

This is a week of coldiness at our house: coughs, fevers, and generally feeling lousy. Here is a soup that cheers us all up a bit - and it's healthy, too! It's adapted from Mollie Katzen's Still Life with Menu cookbook.

Not-Chicken Soup

8 cups of water
1 1/2 teaspoons of salt, to taste
2 large carrots, chopped
1 onion, chopped
2 - 3 teaspoons minced garlic
2 - 3 stalks celery, diced
several chopped mushrooms
whatever leftover veggies you have in the fridge : green beans, corn, potatoes, etc.
1/2 teaspoon curry powder
a few shakes black pepper

Combine everything , bring to a boil, and simmer for an hour or so. Then add:

1/2 pound noodles, preferably egg, but any will do

Cook until the noodles are cooked to your liking. Serve with bread or corn bread and salad.

If you like, try adding a few shakes of poultry seasoning, soy sauce, or a faux chicken stock cube or two.

A Recipe for Claire

2009-09-11T13:23:00.000-07:00

This is an old favorite. It's from Nikki and David Goldbeck's American Wholefoods Cuisine....with my own alterations, of course!

Cheese- Nut Roast

1 tablespoon oil
1/2 cup chopped onion
1 1/4 cup soft bread or stale cracker crumbs
3/4 cup ground nuts of whatever kind you find in your pantry - almond, peanuts, cashews, sunflower seeds, walnuts, etc.
1 cup grated cheddar cheese
1/2 tablespoon lemon juice
1/2 cup milk
1/2 teaspoon of salt
1 tablespoon soy sauce

Saute onion in oil for a few minutes until soft.

Mix the rest of the ingredients and shape into a loaf in a well-oiled loaf pan or 7" or 8" by 11" pan. Top the loaf with sauteed onions and oil.

Bake the loaf at 375 F until the top is well-browned and crisp. This is good with ketchup, mustard, barbeque sauce, etc.

Oriental Pasta Salad

2009-09-10T06:13:00.000-07:00

Another Fast and Easy Treat!

This recipe originated in Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours, a wonderful tome full of healthy family recipes. This one can be made ahead and served hot, warm or cold. I've simplified and adapted the recipe quite a bit, though, as often happens when I use it frequently for several years!

1 pound pasta - linguini, spaghetti, bowties, or anything but the very small

1 16 ounce bag frozen Oriental vegetables, - or - 4 cups of your favorite chopped fresh veggies - broccoli, snow peas, green beans, carrots, celery, cauliflower, etc.

4 cloves of chopped garlic - or - 2 teaspoons minced garlic - or - 1 teaspoon garlic powder

1 inch piece of ginger, grated - or - 1/2 teaspoon powdered ginger

a few shakes of pepper, or more to taste

1/2 cup soy sauce

2 tablespoons honey, if desired

1/4 cup walnuts, if desired

1 ) Cook pasta according to package directions. When it's almost done, add veggies and cook for the last few minutes. Drain. (This saves a pan!)

2 ) Mix up sauce, using the rest of the ingredients. Microwave for one minute. Pour over hot, drained noodles and veggies. Add walnuts if you like. Toss happily and let sit for ten minutes, or refrigerate until serving.

This recipe lends itself to many variations. Add diced tofu, water chestnuts, mushrooms, asparagus, or whatever else sounds good.

Attack of the Broccoli

2009-09-06T07:43:00.000-07:00

My dear daughter Renee has reminded me that I have not explained the name of this blog -

My kids all LOVE broccoli! They may scorn yams, or despise eggplant, but broccoli is their favorite veggie. While many vegetables do become acceptable raw with dip, broccoli is beloved in many, many forms.

Here is their favorite broccoli dish, which is blessedly simple and fast:

1 bunch broccoli
1 tablespoon oil (any kind, but a drizzle of sesame oil is a nice addition)
a bit of water
1 - 2 tablespoons soy sauce
Garlic salt to taste
Pepper? Sesame seeds? Ginger?

1 ) Break or cut broccoli into pieces that your family can handle, the smaller the kids, the smaller the pieces. Don't hit miniscule, though! It's too messy to work with! You may shave the peel off the stems and chop them, and even include the leaves, if you like. It's all good.

2 ) Heat oil(s) in your wok or frying pan. When it's fairly hot and a drop of water bounces around a bit, add the broccoli. Stir it gently to get a bit of oil on each piece. Let it cook a few minutes, stirring often, then a a small amount of water, perhaps a tablespoon or two. Cover and let cook for a few minutes.

4 ) When the broccoli is close to the tenderness that you enjoy, add soy sauce. Stir gently, then sprinkle on garlic salt and stir. Try a piece and add more if you like.

5 ) If you're feeling adventurous, add pepper, ginger, sesame seeds, or whatever else strikes your fancy. A bit of Hoisin sauce can be quite pleasant, too. Be creative!

Our Favorite Pasta Sauce - Pasta Alfredo/ Carbonera

2009-09-04T12:00:00.000-07:00

This is definitely our family's most-requested pasta sauce. I realize that it's supposed to be Fettuccini Alfredo or Spaghetti Carbonara, but when all I have is macaroni or bowties, they do just fine...
It originally came from Recipes from the Heart cookbook from Pampered Chef, but it's been adapted a bit since then. It is very fast. It can be made on the stove if you choose, just be sure to keep the heat low.

Serves 6 to 8
The sauce can be finished while the water heats and the noodles cook
1 pound pasta
1 1/2 tablespoons margarine or butter
1/2 teaspoon garlic salt, to taste
1 1/2 tablespoons flour
2 cups milk
3 tablespoons light cream cheese
1/2 cup grated Parmesan cheese

1) Cook 1 pound of pasta, any shape except the very small. Meanwhile...
2) Melt 1 1/2 tablespoons of butter or margarine in the microwave. Stir in 1/2 teaspoon of garlic salt and 2 tablespoons of flour.
3) Measure 2 cups of milk and begin stirring into the butter a little at a time to prevent lumps. A whisk is handy here!
4) Microwave for two minutes, then stir. Microwave for one minute, then stir. Microwave for a minute at a time, stirring in between, until milk mixture is thick. This should only take four minutes or so total.
5) Add 3 tablespoons of light cream cheese. (no fat and regular work well also.) Stir well, then add 1/2 cup grated Parmesan cheese.
6) Taste for the correct amount of garlic sauce and add more if you like. Sprinkle on a bit of pepper and parsley if you choose. Add Bacon bits or cooked non-meat 'bacon' strips, crumbled, to make Carbonara.

That's it! Fast, easy and simple!

Welcome!

2009-09-04T11:40:00.000-07:00

Why am I starting this blog? It's not like I don't have anything else to do...far from it. I'm currently homeschooling two kids, waiting for one to figure out what he plans to do with himself (since the option of living with Mom and Dad and letting them pay forever has been firmly closed), saying hello to our oldest son as he jogs past, and being there for my wonderful husband. I'm also a Girl Scout leader and a homeschool blogger. And I do all the usual household stuff...
..including cooking.

In my case, cooking means family-friendly vegetarian feasts. In reality, this is a bit limiting, since I like to conjure up sumptuous foreign banquets and delicious gourmet delights, but my kids like pedestrian foods. Healthy, but pedestrian. I have become the mistress of the art of culinary compromise, as mammas often are.

Since the advice is usually to 'write what you know' (which makes on wonder just what types of people J K Rowling hangs out with!), I'm starting a cooking blog. Hopefully someone will read it!