Use Jiffy cornbread mix or make own cornbread. Put in the bottom of oil-sprayed pan.
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tbl canola oil
Saute onion, celery, and green pepper in oil for 2 to 3 minutes.
1/2 cup cooked corn, drained
2 cups cooked kedney beans, drained, liquid reserved
1/2 cup reserved bean liquid
1 6 oz can tomato sauce
1/3 cup chopped peanuts
1/2 tsp oregano
2 tsp chili powder
1/2 tsp ground cumin
1/4 cup sliced, pitted black olives
1/2 cup Jack or Cheddar cheese
Combine sauteed vegetables with remianing ingredients except olives and cheese. Spread 1/3 of the cheese on the surface of cornmeal. Pour filling into crust and distribute evenly. Bake about 20 minutes. Remove from oven, spread sliced olives over the top, and cover with the remaining cheese. Return to oven for 5 minutes. Allow to cool slightly before cutting into wedges to serve.
Bake 350
Serves 6
p. 144 Quick & Easy Vegetarian Cookbook
Sunday, April 27, 2008
Lentil-Walnut Patties
2 1/2 cup cooked lentils, drained
Puree the lentils in a food processor or blender, or mash them well with a potato masher
2 cups walnuts
2 cups fresh bread crumbs
Spread the walnuts and bread crumbs on separate shallow pans and toast lightly in oven 400F, about 10 minutes.
1 large egg, plus 2 egg whites, lighly beaten
1/2 cup finely chopped onion
2 tbl ketchup
1/4 tsp ground clovers
salt and pepper to taste
sour cream if needed
Chop the walnuts farily fine in a food processor, blender or coffee grinder. Blend walnuts and bread crumbs with above ingredients, adding a small amount of sour cream if mixture seems too dry. Shape into patties.
3 tbl canola oil
Sautee patties in oil over moderately low heat until nicely browned, about 5 minutes per side.
Preparation time: 20 minutes
Serves 6
P. 159 Quick & Easy Vegetarian Cookbook
Puree the lentils in a food processor or blender, or mash them well with a potato masher
2 cups walnuts
2 cups fresh bread crumbs
Spread the walnuts and bread crumbs on separate shallow pans and toast lightly in oven 400F, about 10 minutes.
1 large egg, plus 2 egg whites, lighly beaten
1/2 cup finely chopped onion
2 tbl ketchup
1/4 tsp ground clovers
salt and pepper to taste
sour cream if needed
Chop the walnuts farily fine in a food processor, blender or coffee grinder. Blend walnuts and bread crumbs with above ingredients, adding a small amount of sour cream if mixture seems too dry. Shape into patties.
3 tbl canola oil
Sautee patties in oil over moderately low heat until nicely browned, about 5 minutes per side.
Preparation time: 20 minutes
Serves 6
P. 159 Quick & Easy Vegetarian Cookbook
Split Pea Soup
1/2 pound split peas (1 1/4 cups)
Wash peas by putting them in a large mixing bowl and swirling them quickly with one hand, around and around, as cold water runs into the bowl from the faucet. Pour water off and repeat swirling process until peas appear a bright, clear green.
7 1/2 cups vegetable broth or water or a combination
1/2 tsp salt
Put broth and salt in soup pot, add split peas, and bring to a boil. Reduce heat and cook for about 25 minutes.
2 medium potatoes
1 carrot
Peel and cut into chunks and add to pot. Continue cooking for another 20 minutes or so.
1 tbl butter
fresh or dried dillweek to taste
Add butter, dillweed, and oregano to soup 5 to 10 minutes before it is done--that is when potatoes are soft and plit peas have virtually become liquid. (seems to take longer overall).
Serves 6 to 8
p. 79 Quick & Easy Vegetarian Cookbook
Wash peas by putting them in a large mixing bowl and swirling them quickly with one hand, around and around, as cold water runs into the bowl from the faucet. Pour water off and repeat swirling process until peas appear a bright, clear green.
7 1/2 cups vegetable broth or water or a combination
1/2 tsp salt
Put broth and salt in soup pot, add split peas, and bring to a boil. Reduce heat and cook for about 25 minutes.
2 medium potatoes
1 carrot
Peel and cut into chunks and add to pot. Continue cooking for another 20 minutes or so.
1 tbl butter
fresh or dried dillweek to taste
Add butter, dillweed, and oregano to soup 5 to 10 minutes before it is done--that is when potatoes are soft and plit peas have virtually become liquid. (seems to take longer overall).
Serves 6 to 8
p. 79 Quick & Easy Vegetarian Cookbook
Beet Soup
2 cups canned beets
2 carrots
1 medium onion
1 cup shredded cabbage
3 cups vegetable broth or water
1/2 tsp salt
bit of pepper
2 tbl butter
1 tbl fresh lemon juice
sour cream or yogurt
Cut up vegetables coarsely. Cook until done. Add the butter and lemon juice. Top with sour cream.
Serves 4 to 6
P68 Quick & Easy Vegetarian Cookbook
2 carrots
1 medium onion
1 cup shredded cabbage
3 cups vegetable broth or water
1/2 tsp salt
bit of pepper
2 tbl butter
1 tbl fresh lemon juice
sour cream or yogurt
Cut up vegetables coarsely. Cook until done. Add the butter and lemon juice. Top with sour cream.
Serves 4 to 6
P68 Quick & Easy Vegetarian Cookbook
Whole Wheat Biscuits
2 cup whole wheat flour
4 tsp baking powder
1 tsp salt
1/2 cup instant dry milk
Mix ingredients together thoroughly in the bowl.
1/3 cup canola oil
2/3 cup water
Combine oil and water and pour into dry ingredients. Stir just enough to moisten them. On a lighly floured board, knead dough briefly, merely folding it over a few times. Press the dough with your hands to a uniform 1/2 inch thickness. With a biscuit cutter or a glass with a diameter of 2 1/2 inches, cut the dough into circles. Place them on an ungreased cookie sheet and bake for about 15 minutes until they're light brown.
Bake 400F
Makes 10 to 13 biscuits
p. 123 The Quick & Easy Vegetarian Cookbook
I never tried these but wanted to keep the recipe.
4 tsp baking powder
1 tsp salt
1/2 cup instant dry milk
Mix ingredients together thoroughly in the bowl.
1/3 cup canola oil
2/3 cup water
Combine oil and water and pour into dry ingredients. Stir just enough to moisten them. On a lighly floured board, knead dough briefly, merely folding it over a few times. Press the dough with your hands to a uniform 1/2 inch thickness. With a biscuit cutter or a glass with a diameter of 2 1/2 inches, cut the dough into circles. Place them on an ungreased cookie sheet and bake for about 15 minutes until they're light brown.
Bake 400F
Makes 10 to 13 biscuits
p. 123 The Quick & Easy Vegetarian Cookbook
I never tried these but wanted to keep the recipe.
Wednesday, April 23, 2008
Chicken Casserole
Combine the following ingredients and place in a 9 x 13" baking dish:
1 cup diced celery
1 cup (or more) cooked rice
2T chopped onion
3/4 cup mayonnaise
1 tsp lemon juice
1 tsp salt
1 cup sliced water chestnuts
2-3 cups cooked chicken diced
3 boiled eggs
1 can cream of chicken soup diluted with 2/3 can of water
1/2 cup slivered almonds
Brown:
1 cup crushed corn flakes in 1/4 cup butter
Bake 35 min at 350
Serves 4-6
Source: my cousin, Donna
This is a great dish to use up leftover rice.
Somehow I have a hard time finding water chestnuts here in Asia. Don't ask why because I can't tell you especially when so many Asian recipes call for water chestnuts.
1 cup diced celery
1 cup (or more) cooked rice
2T chopped onion
3/4 cup mayonnaise
1 tsp lemon juice
1 tsp salt
1 cup sliced water chestnuts
2-3 cups cooked chicken diced
3 boiled eggs
1 can cream of chicken soup diluted with 2/3 can of water
1/2 cup slivered almonds
Brown:
1 cup crushed corn flakes in 1/4 cup butter
Bake 35 min at 350
Serves 4-6
Source: my cousin, Donna
This is a great dish to use up leftover rice.
Somehow I have a hard time finding water chestnuts here in Asia. Don't ask why because I can't tell you especially when so many Asian recipes call for water chestnuts.
Subscribe to:
Posts (Atom)
