Monday, March 8, 2010

Vegetarian Crock Pot Layered Dinner

my sister in law sent this, it looks yummy!


6 potatoes -- sliced

1 large onion -- sliced

2 carrots -- sliced

1 green pepper -- sliced

1 zucchini -- sliced

1 cup corn -- frozen or fresh

1 cup peas -- frozen or fresh

Any other favorite veggies


2 1/2 cups tomato sauce

1/4 cup Tamari soy sauce -- low-sodium

1 tsp thyme -- ground

1 tsp dry mustard

1 tsp basil

2 tsp chili powder

1/2 tsp cinnamon

1/8 tsp sage

2 Tbs parsley

Layer vegetables in crock pot in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours on high or 12 hours on low.

Basic Granola

  • 2 cups old-fashioned oatmeal ( I have used up to 3 c. depending on how much of the other stuff I had on hand)
  • 1 cup almonds
  • 1 cup shredded coconut, loosely packed
  • 1/2 cup toasted wheat germ ( I have used a combo of oat bran and wheat bran, whatever you have on hand, it can also be left out)
  • 3 tablespoons unsalted butter
  • 2/3 cup honey ( I have adapted this to include any liquid such as molasses, OJ, agave anything you have on hand as long as you have about 2/3 c. liquid. I recommend a mixture)
  • 1/4 cup light brown sugar, lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped dried apricots (optional you can use any of your favorites!)
  • 1/2 cup dried cranberries

Preheat the oven to 350 degrees F.

Toss the oatmeal, almonds,coconut and wheat germ ( or whatever you are using) together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Transfer mixture back onto the sheet pan and spread evenly. Bake for 25 to 30 minutes stirring ever 5-10 minutes, until light golden brown. Allow to cool before serving. Serve at room temperature.

Butternut Squash Quesadillas

these are from my sister, and they are SO yummy! These make a bunch too!

  • 1 medium butternut squash
  • 1 medium onion - chopped
  • 1 large garlic clove - minced
  • 2 packs of large flour tortillas
  • 1 large chopped red bell pepper
  • 1 bag grated jack cheese

Cut the squash in half and scoop out seeds. Place in a roasting pan, cut side up, with 1" of water. Season with salt and pepper. Cover pan with foil. Roast in 400 degree oven for 20-40 minutes until fork is easily inserted into squash. Scoop out inside of squash and set aside. (Note: The squash does not need to be mashed, it can be in large chunks.) Saute chopped onion and garlic in a large skillet. Add butternut squash and mix together. Remove from heat. Spread squash mixture on a tortilla. Top with some jack cheese, red bell pepper, and another tortilla. Grill in a frying pan, over medium heat, like making a grilled cheese sandwich, until the tortilla is slightly brown and crispy. Careful flipping! If you flip before the bottom tortilla has crisped up you will lose all the innards. Slice into wedges and serve with sour cream.

For the chipotle lime sour cream dipping sauce:
  • 1 Tbls of chipotle seasoning blend (I like Mrs. Dash Southwest Chipotle blend which can be found with all the other spices)
  • 2 teaspoons fresh lime juice
  • 1 cup sour cream

Red Lentil Curry

1 larger onion, diced
2 cloves minced garlic
1 teaspoon curry powder
1 pound red lentils
28 oz can diced tomatoes
1 can water
salt and pepper to taste
diced carrots (optional)
"big squirt" of ketchup

1. Dice and saute the onion
2. Add 2 cloves of garlic & curry powder
3. Add the lentils and fry until they turn a translucent and darker orange
4. Before the lentils burn add the tomatoes, 1 full can of water, and salt and pepper.
5. If you want to add the carrots, do so now.
6. Bring to a boil and cook for 15-20 minutes
7. Add a big squirt of ketchup for the vinegar flavor that it gives.
You can serve this over rice, pasta, or baked potato.

Ravioli with Red Peppers

  • 2 Tbs. extra virgin olive oil
  • 1 onion, peeled and minced
  • 1 Tbs. minced garlic
  • 1 zucchini, diced
  • 1 red pepper, seeded and diced
  • 1 cup cubed eggplant
  • 4 Tbs. chunky tomato sauce
  • 1 tsp. dried oregano
  • 1 tsp. crushed red pepper, optional
  • Salt and freshly ground black pepper to taste
  • 9 oz. fresh roasted-vegetable or other gourmet ravioli
  • 1 cup shredded low-fat mozzarella

  1. Bring lightly salted water to boil over high heat.
  2. Heat olive oil in large skillet over medium heat. When hot, sauté onion and garlic for 30 seconds. Add zucchini, red pepper and eggplant; cook 7 to 10 minutes, or until crisp-tender. Stir in tomato sauce, oregano, crushed red pepper, if using, and salt and pepper.
  3. Meanwhile, cook ravioli for about 5 minutes. When tender, drain and set aside.
  4. Divide the vegetable mixture into equal-sized portions, and place on serving plates or in large soup bowls. Top with ravioli and sprinkle with shredded cheese. Serve immediately.

Monday, March 1, 2010

Pasta Primavera

from Vegetarianism for Dummies

1 tablespoon olive oil
1 medium onion, minced
1 clove minced garlic
1 pound asparagus, trimmed and sliced diagonally in 1/4 inch pieces
1 medium zucchini, sliced
1 medium carrot, sliced very thin
1/2 pound fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 tablespoons chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound hot cooked fettuccine
1/2 cup parmesan cheese
1/2 cup toasted pine nuts

1. In a large skillet, heat olive oil. Cook onions and garlic over medium until onions are translucent.
2. Add asparagus, zucchini, carrot, and mushrooms, and cook over medium heat for 2 minutes.
3. Add milk, broth, basil, and cook over high until the liquid boils. Cook for 3 minutes and add peas, and green onions. Simmer for 1 minute.
4. Add salt and pepper, and then add the pasta, cheese, and pine nuts, tossing until ingredients are well mixed. Serve immediately.

Vegetarian Black Bean Soup

  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) vegetable broth, divided
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup diced peeled potato
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 2 green onions, sliced
  • In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
  • Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions. Yield: 6 servings.

Red & Green Winter Stoup with Asiago Cheese Bread

from Rachel Ray

1/4 cup extra virgin olive oil (EVOO)
2 large baking potatoes, peeled and sliced
1/4 inch thick
2 onions, quartered lengthwise and thinly sliced crosswise
2-3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
Salt and pepper
One chicken or vegetable broth ( 32-ounce, 4 cups)
1 bunch kale, stemmed and coarsely chopped
One can crushed tomatoes or fire-roasted tomatoes (28 ounces)
3 large roasted red peppers
4 thick slices crusty whole grain bread
large cloves garlic, peeled and halved
1 cup shredded asiago cheese

1. In a medium soup pot, heat the EVOO, 4 turns of the pan, over medium to medium-high heat. Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7-8 minutes.
2. Add the broth and bring to a boil, 6-8 minutes.
3. Add the kale in batches and cook until wilted, 1-2 minutes.
4. Stir in the tomatoes.
5. Using a food processor or a mini chopper, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf.
6. Meanwhile, pre-heat the broiler; toast the bread, rub with the garlic halves and top with the cheese. Melt the cheese under the broiler for 1 minute. Serve the stoup with the toasts.
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