Yes, I have a long list of recipe blogs in my 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!
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Friday, April 9, 2010
Thursday, February 11, 2010
Pirogi Casserole
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!
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!
Saturday, November 28, 2009
Almost Olive Garden Vegetable Soup
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.
* 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.
Thursday, November 19, 2009
Faux Swiss Steak
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 nearly $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.
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!
The bullion cubes without animal products can be found at natural food stores or even in the natural food sections at Kroger.
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!
Saturday, October 31, 2009
Mushrooms Newburg
Another favorite from
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.
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
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.
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.
Sunday, October 25, 2009
Cheese Millet Casserole
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
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.
Saturday, October 17, 2009
Pasta Salad for Charlie
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.
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.
Sunday, September 6, 2009
Attack of the Broccoli
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 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!
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 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!
Friday, September 4, 2009
Welcome!
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!
..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!
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