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October 31, 2006

Toad in the hole

Like a hearty pancake with vegetables on top.

INGREDIENTS

Batter:
3/4 c. all-purpose flour
2 eggs, beaten
3/4 cup milk
2 Tsps whole grain mustard
2 Tsps veg oil

Fillling:
2 Tsps butter
2 garlic cloves, crushed
1 onion, sliced
1 carrot
2 green beans
1 3/4 oz corn
2 tomatoes, chopped
1 tspn whole grain mustard
1 Tspn chopped mixed herbs
salt and pepper

INSTRUCTIONS

Preheat oven to 400F.

Batter: Mix flour and a pinch of salt in large bowl.

Make a well in the center of the flour and beat in eggs and milk to make a batter. Stir in mustard and let stand.

Pour oil into casserole dish and heat in preheated oven at 400F for 10 mins.

Filling: Melt butter in skillet and saute garlic and onion for 2 mins.

Add carrots and beans.

Add corn and tomato, with mustard and herbs.

Pour batter into dish. Spoon vegetables over center.

Bake in overn for 30-35 mins.

Serves

4

Source

What's Cooking Vegetarian, pg 130

October 29, 2006

Skillet Pasta Pie

Fun and creative Mexican style pasta creation

INGREDIENTS

1/4 cup water
Olive Oil
3 Small Chili Peppers
1 Yellow Onion, Sliced
5 cloves Garlic, crushed
3 Tiny Green Bell Peppers, diced
1 can (14 oz) Crushed Tomatoes
2 teaspoons Cumin
2 cups (10 oz) Corn
1/2 package
2/3 cup Mixed Cheese, grated
1/2 cup fresh green herb, chopped for garnish

INSTRUCTIONS

Boil water for pasta.
Distribute Olive Oil evenly and completely onto 10 inch non-stick frying pan
Add Onion, Garlic, Green Bell Pepper.
Saute for a few minutes.
Chop Mini-Chili Peppers.
Add to frying pan with Tomato, Cumin, Corn.
Simmer gently 5 minutes.
Meanwhile... Cook Fettucine.
Drain pasta and add to skillet. It should be getting quite full by now.
Cook 10 minutes more, mixing and blending noodles with sauce.
Remove from heat and sprinkle cheese on top.
Cover to let cheese melt (about 3 minutes).
Sprinkle green herb on top.
Cut into wedges and serve. This works best after the pasta has cooled a bit.

The meal fits perfectly into a 10 inch skillet. Anything smaller definitely won't work and anything larger won't cut into wedges as well. 10 inches is the diameter at the top of the skillet, we think...

Serves

Can Serve 4 or 2 very hungry people.

Source

Vegetarian Dinner In Minutes, p. 76

Yukon Gold Hash

Not quite like our favourite restaurant hash, but pretty darn good. Easy, too.

INGREDIENTS

1 1/2 pounds potatoes, cubed
1 T-spoon olive oil
2 garlic cloves, crushed
1 green pepper, cubed
1 yellow pepper, cubed
3 tomatoes, diced
1 carrot
a few button mushrooms
1 T-spoon veg. Worcestershire sauce
2 T-spoons chopped basil
salt and pepper
goes well with garlic bread ...

INSTRUCTIONS

Cook potatoes in boiling, salted water, 7-8 mins.

Fry potatoes in oil in a big heavy skillet for 8-10 mins, until brown.

Add garlic, carrots, and peppers and cook 2-3 mins.

Stir in tomatoes and mushrroms, and cook 5-6mins.

Stir in Worcestershire sauce and basil. Season with satl and pepper.

Garnish and serve w/ garlic bread.

Serves

4

Source

What's Cooking Vegetarian, pg. 58

Curried Vegetables with Dahl

A colorful, mild, tasty, and filling curry.

INGREDIENTS

1 1/2 cups red lentils or yellow split peas
4 or 5 cups hot water
1 onion
1 fresh green chile, minced
3 tablespoons vegetable oil (I used ~1)
2 sweet potatoes
1 tablespoons mild curry powder
1 teaspoon ground cumin
2 tablespoons grated fresh ginger root
2 cups water
1/2 head cauliflower (I used broccoli)
2 green or red bell peppers, chopped
10 oz fresh spinach
2-3 Tablespoons fresh lemon juice
salt to taste
serve with rice

INSTRUCTIONS

Rince the lentils or split peas.
Use 4 cups of water for lentils, and 5 cups for peas.
Bring water and lentils or peas to boil.
Reduce heat, uncoverm and simmer for about 30 minutes, until tender.
In a large soup pot, saute onion and chile in oil for several minutes.
Add the sweet potatoes, curry powder, cumin, and ginger, and continue to saute for another 2 to 3 minutes.
Pour in the 2 cups of water.
Cur the cauliflower into florets and add to the pot.
Add the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 to 3 minutes to make a smooth dahl.
When the cauliflower is tender, stir in spinach, dahl, and lemon juice.
Simmer just until the spinach has wilted. Add salt to taste.
Serve over rice.

Serves

4

Source

Moosewood Cooks at Home pg. 206

Peanut Sauce

Excellent stir fry sauce made with ingredients we were able to find in Japan

INGREDIENTS

1/4 cup peanut butter
1 Tablespoon soy sauce
1 teaspoon rice vinegar
1 Tablespoon grated ginger
1/8 teaspoon cayenne
1/4 cup water or so

INSTRUCTIONS

Best to mix this up in a peanut butter jar.

Add all the ingredients to the jar except the water. Mix things up and add as much water as you want to get the sauce to a consistency that you can shake it.

http://cookingwithamy.blogspot.com/2005/07/perfect-peanut-sauce-recipe.html

Serves

1-2 stir fries

Source

From a variety of web recipes

Category

Stir Fry