Before I go any further here at all, I need to tell you that I forgot something in my last post. The Two Cheese Potato Casserole was sent to my email by a very dear cyber-friend of mine, but she neglected to tell me where she got it from, other than it was also sent to her. The recipe is NOT one of my own creations, so if the creator of said recipe is reading this, be aware that I think it's a great recipe, and I am NOT taking credit for it. There! Got that off my shoulders, lol. I couldn't stand for anyone to think I had deliberately tried to steal a recipe of theirs to pass of as one of my own, because, that just ain't my style.
Something else...Lap, and Joycie, I know y'all are reading here on occasion, so please, tell the folks on the forum that I've tried...again...to post there, and can't. I even logged out and then logged back in again, to no avail. This is soooooo upsetting, I miss y'all so much. WAAAAAAAAAA! Anyway, tell everyone hello, please...and thank you.
There, I've had a little breakfast, put the dishes in soak, and in a little while will go hang up the last load of laundry. Other than that, all I've done, and all I intend to do, has been to swish the toilet and make the bed. Hopefully, once the med for the thyroid gets into my system, in a couple to three weeks, I'll have a little more energy, and will actually dig in and get this poor little house cleaned. Reckon I'll find out, right
Ok, on to the next two recipes...wow, four in one week, lol, and three of them total winners, in my opinion. The first two are on the post just before this one, just in case you hadn't realized that. The recipe here, for a Lentil Shepherd's Pie, is a combination of two different recipes from about.com, plus an addition of my own, and I was very, very pleased with the results. Definitely a keeper!
Lentil Shepherd's Pie
1 cup lentils, cooked and drained
1 onion, diced
1/2 tsp. each dried sage and oregano
1 tsp. salt, dash cayenne pepper
4 large potatoes, peeled and boiled until tender
1/2 to 1 cup hot soy milk, or, 1/2 C each soymilk and "sour cream," or "soygurt"
1 C frozen mixed peas and carrots, canned if that's all you have, or fresh if you like.
1/4 C Parmesan cheese(optional), the vegetarian kind
Preheat oven to 400ºF.
When the potatoes have been peeled, rinsed, and cubed, place them in a saucepan and cover with salted cold water by about 1/2 inch. Place over high heat, covered, and bring to a boil. Lower heat to where the water will be simmering, and let cook about 20 minutes, or until potatoes are tender enough to mash.
When potatoes are done, drain them, and mash them with the soy milk or the mix of soy milk/sour cream or soygurt, however you prefer, along with as much margarine as you like...or Earth Balance for vegans. If you're using the Parmesan cheese, mix it in with the potatoes now. Set aside.
In a saucepan, combine the lentils, onion, peas and carrots, seasonings, 2Tbs. margarine, and 1 cup water. While this heats, mix 1/4 flour with 2/3 C soymilk with a fork, until smooth. Stir this into the saucepan with the veggies, bring to a boil, and allow to simmer until it begins to thicken. Once it thickens, check for seasonings, and if needed, add more salt and pepper.
Spread the lentil/veggie mixture in a large baking pan[I used a metal 11in.X7in. pan]. On top of this, I put several slices of the smoked provolone cheese I love so well, but to keep this vegan, you don't have to use it, and, in fact, neither of the recipes I read used it. On top of the cheese, spread the mashed potatoes, and sprinkle with a little more Parmesan if desired[I didn't]. Bake 30-40 minutes, or until potatoes are slightly golden, and the sauce mixture is bubbling. Let sit for about three minutes before serving. This looks to me like it would be four hefty servings, or six not-so-hefty, but adequate, servings. Depends on whether or not you serve some side dishes with it.
Like I said, I was very pleased with this, and as it's not too much work, I'll make it again, believe me. It's one of those dishes you could probably serve to your omnivore friends and they'd enjoy it.
This next, and last, recipe for today, is from "How to Cook Everything Vegetarian," by Mark Bittman, and again, this one is a keeper. I loved it.
Creamy Nut Sauce
1 cup unsalted nuts, preferable cashews, walnuts, almonds, or hazelnuts[Mr. Bittman says, however, that any nut OR seed will work, so choose your own favorite one].
1/4 cup extra virgin olive oil or 4Tbs.(1/4 stick)butter...Earth Balance for vegans
1/4 tsp. grated nutmeg(optional)
Salt and freshly ground black pepper
1 cup cream[soy milk works very well], plus more for thinning if desired.
Milk or veggie stock for thinning, if desired.
1. Use a food processor or blender to grind the nuts to the consistency of coarse meal.
2. Put the oil or butter in a deep skillet over medium heat. When the oil is hot or the butter is melted, add the ground nuts. Cook, stirring constantly, until the mixture becomes fragrant, about a minute. Turn the heat down to medium-low and continue cooking and stirring until the mixture darkens and forms a sort of passte...this is the roux. Sprinkle with nutmeg if you like, salt, and pepper.
3. Pour in the cream and stir or whisk to blend with the roux. Gently cook the sauce without boiling, stirring frequently, until it thickens, 5-7 minutes. Taste, adjust the seasoning if needed, thin if desired, and serve. Makes about 2 cups.
I poured this over hot spaghetti, served some green peas on the side, and ate like a queen that evening. This stuff is wonderful, I love it, and will absolutely make it again...and again...and again.
It's time to hang up my laundry so my uniforms will be clean for tomorrow, time to do the dishes so i can eat supper tonight, so, until next time, Happy Eating!!!!
Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts
Friday, May 1, 2009
Friday, January 2, 2009
Noodles w/Sour Cream and Applesauce
The holidays are over, and I'm totally relieved. We have been wicked busy at work all week, and I'm just plain exhausted. Today is my one day off, and I'm back in there at 7am in the morning, sigh. I just hope the tips will be as good this weekend as they were the past few days, lol.
The Noodles and Sour Cream, etc., is from "1000 Vegetarian Recipes," by Carol Gelles. I'd been thinking about making it for quite a while, and this afternoon, I did. It's excellent, rich, creamy, sweet but not too sweet. So here it is:
Noodles with Sour Cream and Applesauce
8-oz. broad noodles
One 8-oz. container sour cream(3/4 C.)....I used the soy-based Tofutti brand
3/4 C. chunky applesauce....I bought the smooth kind but it works fine
2Tbs. sugar
1/2C golden or dark raisins
1/2tsp. salt, or to taste
1. Cook noodles according to package directions, drain.
2. Return noodles to pot and stir in the rest of the ingredients. Cook, stirring, until heated thru.
Variation: Stir in 1/2tsp. ground cinnamon....I didn't use the cinnamon.
Like I said, this stuff is wonderful, and I will definitely make it again sometime. And next time I'll remember to buy the chunky applesauce, lol.
Yesterday I went grocery shopping, and bought some salsa and tortillas. Today I cooked a pot of pinto beans, and plan on making refried beans from them, and then making a bean burrito, using my soy sour cream, and some goat cheese crumbles I found yesterday. And one of these days, I might even make myself a breakfast burrito, who knows? When I make either of these, I'll let you know how they turn out.
My other fantastic find at the store was a tub of miso paste. I honestly don't know if Kroger has carried this all along and I never looked in the right spot for it(it was in the refrigerated section of the health food department), or if they've just started carrying it. Either way, I'm delighted to have found it, and can see miso soups in my future. Again, I'll post about those when I finally get around to making one of them.
Basically I haven't cooked much lately, I've just been too tired. I made some cashew butter, so have had a few cb&j sammiches...the other night I fried some vegetarian hotdogs, heated up some green beans, and baked a potato...and, last week, I used the frozen leftover squash/beans/red pepper mixture to make a soup, like Sherrie suggested. First I sauteed some onion and garlic, then added water and a veggie buillion cube, the squash mix, and about two small potatoes, peeled and diced. When the 'taters were good and soft and falling apart, I used the immersion blender to puree it. Turned out great, and hopefully I'll be able to make it again sometime. I love soups.
Until next time, happy eating.
The Noodles and Sour Cream, etc., is from "1000 Vegetarian Recipes," by Carol Gelles. I'd been thinking about making it for quite a while, and this afternoon, I did. It's excellent, rich, creamy, sweet but not too sweet. So here it is:
Noodles with Sour Cream and Applesauce
8-oz. broad noodles
One 8-oz. container sour cream(3/4 C.)....I used the soy-based Tofutti brand
3/4 C. chunky applesauce....I bought the smooth kind but it works fine
2Tbs. sugar
1/2C golden or dark raisins
1/2tsp. salt, or to taste
1. Cook noodles according to package directions, drain.
2. Return noodles to pot and stir in the rest of the ingredients. Cook, stirring, until heated thru.
Variation: Stir in 1/2tsp. ground cinnamon....I didn't use the cinnamon.
Like I said, this stuff is wonderful, and I will definitely make it again sometime. And next time I'll remember to buy the chunky applesauce, lol.
Yesterday I went grocery shopping, and bought some salsa and tortillas. Today I cooked a pot of pinto beans, and plan on making refried beans from them, and then making a bean burrito, using my soy sour cream, and some goat cheese crumbles I found yesterday. And one of these days, I might even make myself a breakfast burrito, who knows? When I make either of these, I'll let you know how they turn out.
My other fantastic find at the store was a tub of miso paste. I honestly don't know if Kroger has carried this all along and I never looked in the right spot for it(it was in the refrigerated section of the health food department), or if they've just started carrying it. Either way, I'm delighted to have found it, and can see miso soups in my future. Again, I'll post about those when I finally get around to making one of them.
Basically I haven't cooked much lately, I've just been too tired. I made some cashew butter, so have had a few cb&j sammiches...the other night I fried some vegetarian hotdogs, heated up some green beans, and baked a potato...and, last week, I used the frozen leftover squash/beans/red pepper mixture to make a soup, like Sherrie suggested. First I sauteed some onion and garlic, then added water and a veggie buillion cube, the squash mix, and about two small potatoes, peeled and diced. When the 'taters were good and soft and falling apart, I used the immersion blender to puree it. Turned out great, and hopefully I'll be able to make it again sometime. I love soups.
Until next time, happy eating.
Tuesday, December 9, 2008
Tuesday evening, and I didn't do any cooking yesterday at all. Dinner was a bowl of granola with vanilla soymilk, lol. Hey, it was what I wanted, and it sure was good.
Sunday night I had lentils and biscuits. No real recipe here, but basically, I heated some olive oil and butter in a saucepan, and sauteed some onions, garlic, and finely diced carrots, for about five minutes or so. Then I added about a quarter pound of lentils, a bay leaf, and six...I think...cups of water with two vegetable buillion(don't know how to spell it)cubes, and let it all simmer for about 45 minutes or so, until the lentils were nice and soft and the carrots were done. When I ladled it into my bowl, I added a good-sized chunk of butter(ok, ok, so it's really margarine), and ate it with hot, buttered biscuits. Pretty good stuff, too. I've been known to cook the lentils and have a baked potato with them, instead of biscuits. There's still some in the 'fridge, which may be dinner tonight, but I really don't think so.
I have some mushrooms, coconut milk, and unflavored chevre(goat cheese), and seems to me I can come up with some kind of creamy, buttery sauce for pasta, with a green veggie on the side. Comfort food to the nth degree, seriously.
My last post I mentioned the Fat Free Vegan site again, without an URL, but I have the URL so you can visit her site if you wish. It's a great site, I really think you'll like it. Here goes: http://blog-fatfreevegan.com
At least, I hope I've got it right. Let me know if I haven't, please, and I'll correct it.
On a different subject, I did another craft. This one came from Family Circle, and is, again, very, very simple: paper Christmas trees. Quite simply, it's two triangle shapes, both the same size, with a slit from the bottom about 2/3 of the way up on one, and a slit about 2/3 of the way down from the top of the other. Fit the two together, and there's your tree. A heavy paper works best. I "thought" I was using card stock, but it was rather limp, and the tops of my little trees curl a little bit, lol. There was also a pattern for a star, and I had better luck with that. Same principle: two components, two slits, fit the two together. I'm thinking of making several of the stars, probably with yellow construction paper, but maybe red, and hanging them here and there in the living room.
And, I found another recipe, also Family Circle. The name of it is "Asian Beef and Noodles," but of course I won't be using the beef. I'll use tofu, or possibly tempeh, instead. There was also a recipe for a mushroom omelette...that just might be dinner tonight. Sigh....Too many decisions for me to cope with right now. Anyway, when I make the Asian Noodles, I will post the recipe, as well as tell you how I liked it.
Sunday night I had lentils and biscuits. No real recipe here, but basically, I heated some olive oil and butter in a saucepan, and sauteed some onions, garlic, and finely diced carrots, for about five minutes or so. Then I added about a quarter pound of lentils, a bay leaf, and six...I think...cups of water with two vegetable buillion(don't know how to spell it)cubes, and let it all simmer for about 45 minutes or so, until the lentils were nice and soft and the carrots were done. When I ladled it into my bowl, I added a good-sized chunk of butter(ok, ok, so it's really margarine), and ate it with hot, buttered biscuits. Pretty good stuff, too. I've been known to cook the lentils and have a baked potato with them, instead of biscuits. There's still some in the 'fridge, which may be dinner tonight, but I really don't think so.
I have some mushrooms, coconut milk, and unflavored chevre(goat cheese), and seems to me I can come up with some kind of creamy, buttery sauce for pasta, with a green veggie on the side. Comfort food to the nth degree, seriously.
My last post I mentioned the Fat Free Vegan site again, without an URL, but I have the URL so you can visit her site if you wish. It's a great site, I really think you'll like it. Here goes: http://blog-fatfreevegan.com
At least, I hope I've got it right. Let me know if I haven't, please, and I'll correct it.
On a different subject, I did another craft. This one came from Family Circle, and is, again, very, very simple: paper Christmas trees. Quite simply, it's two triangle shapes, both the same size, with a slit from the bottom about 2/3 of the way up on one, and a slit about 2/3 of the way down from the top of the other. Fit the two together, and there's your tree. A heavy paper works best. I "thought" I was using card stock, but it was rather limp, and the tops of my little trees curl a little bit, lol. There was also a pattern for a star, and I had better luck with that. Same principle: two components, two slits, fit the two together. I'm thinking of making several of the stars, probably with yellow construction paper, but maybe red, and hanging them here and there in the living room.
And, I found another recipe, also Family Circle. The name of it is "Asian Beef and Noodles," but of course I won't be using the beef. I'll use tofu, or possibly tempeh, instead. There was also a recipe for a mushroom omelette...that just might be dinner tonight. Sigh....Too many decisions for me to cope with right now. Anyway, when I make the Asian Noodles, I will post the recipe, as well as tell you how I liked it.
Friday, December 5, 2008
Vegan Fettucine Alfredo; Vegan Eggnog Cheesecake
I realized I had a couple more recipes I want to post here, here I am again. But first of all, I need to explain something, sigh, something stupid I've done...which isn't all that unusual, btw. Anyway, on the left of the blog there's a section called "Tags." When I did it, I had hoped that it would link itself automatically into my posts, but, um, nope, it didn't, and I don't know how to do it. I'm going to leave it there, tho, because it will give you some idea of what to expect to find here, even if it won't take you right to each category. Sorry about that,
This next recipe is for Fettucine Alfredo, it's vegan, and I found it on www.vegweb.com submitted by Melissa. It's incredibly good, and I was delighted with it, so, many thanks to Melissa for sharing her recipe.
Fettucine Alfredo
1Tbs. oil(whatever kind you like)
8(or more, or less{or none})mushrooms, chopped
5(or more or less)cloves of garlic, minced
1/2C coconut milk(you want the creaminess here, so I wouldn't recommend soymilk)
some vegan soy parmesan{I used quite a bit, but she said that she'd never used it.}
about 1/4tsp nutmeg(makes the recipe, don't leave out{I put it in, like she said, and don't know how it affected the recipe at all, lol}
1/2-1tsp black pepper(freshly ground is nice)
You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges{I didn't use any lemon, but next time I make this, and believe me, I will, I'm going to try the lemon...as well as add a little more nutmeg, just to see what happens}
Salt to taste
Directions:
Saute the mushrooms and the garlic in a pan over med-low heat, until it looks yummy. Separately, bring the coconut milk to a boil over the lowest heat possible, and as soon as it starts boiling, add the parmesan, nutmeg, pepper, lemon if you're using, and remove from heat. Mix it all together.
Add the coconut sauce to the mushrooms and garlic, and simmer onlower heat until the sauce reduces. Make sure to stir it constantly or else it will burn. Just stir until it comes to a consistency that looks like alfredo sauce, and serve immediately over fettucine noodles. I like to use black pepper fettuccine, but any kind is good. This recipe is awesome! Tastes as good as it sounds.
And yes, she's right, it's really excellent. I used plain old-fashioned egg noodles, as I had no linguine. I've never heard of black pepper fettucine, but I bet it's good, and will try to remember to look for it next time I shop.
This next one is from another blog I found, Fat Free Vegan Cooking, and I'm so ashamed to have to admit that I don't have the URL nor the owner's name. My very sincere apologies to this lady, and I hope she doesn't mind that I'm posting her recipe here, because it's an excellent recipe, and I will be making it many, many times in the future.
Vegan Eggnog Cheesecake
1(12.3oz.)pkg. extra firm light silken tofu
1(8-oz.)tub Tofutte "cream cheese"
3/4C sugar
1/2C vegan eggnog OR vanilla soymilk(I used Silk brand vanilla soymilk)
2T lemon juice
2 1/2 Tbs. brandy or rum(I'm a recovering alcoholic, so left this out.)
1/2tsp. vanilla
1/2 tsp. ground nutmeg
3Tbs.cornstarch
1 prepared graham cracker crust(the first time, I had to make it without a crust, and loved it anyway. The second time I made my own graham crust, and loved it more, lol.)
Preheat oven(I neglected to copy the temperature down, but 350ºF seemed to do quite well, altho 325ºF might be better...less chance of browning it.)
Drain tofu and put it and "cream cheese" into food processor and blend until smooth(I don't have a processor, so I used my blender, and it was fine.). Add sugar and milk, process again until sugar is dissolved, about 3 minutes. Pour into pie crust and bake in middle of oven about 55 minutes-do NOT brown(well, I did, and it tasted ok to me. Might not to you, tho.) Filling will be slightly jiggly, not set, until it has chilled.
Remove from oven, let cool, and chill, the longer, the better.
So, a couple comments here. The second time I made this, I used half the lemon juice, and a full tsp. of vanilla. The next time I make it, I'm going to use a full tablespoonful of vanilla...since I didn't add the alcohol, I need a boost of flavor. I also will add another 1/4 tsp. of nutmeg, for the same reason. All in all, tho, this is just plain wonderful, and like I said, I'm going to be making this over and over and over and over!!!!
This next recipe is for Fettucine Alfredo, it's vegan, and I found it on www.vegweb.com submitted by Melissa. It's incredibly good, and I was delighted with it, so, many thanks to Melissa for sharing her recipe.
Fettucine Alfredo
1Tbs. oil(whatever kind you like)
8(or more, or less{or none})mushrooms, chopped
5(or more or less)cloves of garlic, minced
1/2C coconut milk(you want the creaminess here, so I wouldn't recommend soymilk)
some vegan soy parmesan{I used quite a bit, but she said that she'd never used it.}
about 1/4tsp nutmeg(makes the recipe, don't leave out{I put it in, like she said, and don't know how it affected the recipe at all, lol}
1/2-1tsp black pepper(freshly ground is nice)
You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges{I didn't use any lemon, but next time I make this, and believe me, I will, I'm going to try the lemon...as well as add a little more nutmeg, just to see what happens}
Salt to taste
Directions:
Saute the mushrooms and the garlic in a pan over med-low heat, until it looks yummy. Separately, bring the coconut milk to a boil over the lowest heat possible, and as soon as it starts boiling, add the parmesan, nutmeg, pepper, lemon if you're using, and remove from heat. Mix it all together.
Add the coconut sauce to the mushrooms and garlic, and simmer onlower heat until the sauce reduces. Make sure to stir it constantly or else it will burn. Just stir until it comes to a consistency that looks like alfredo sauce, and serve immediately over fettucine noodles. I like to use black pepper fettuccine, but any kind is good. This recipe is awesome! Tastes as good as it sounds.
And yes, she's right, it's really excellent. I used plain old-fashioned egg noodles, as I had no linguine. I've never heard of black pepper fettucine, but I bet it's good, and will try to remember to look for it next time I shop.
This next one is from another blog I found, Fat Free Vegan Cooking, and I'm so ashamed to have to admit that I don't have the URL nor the owner's name. My very sincere apologies to this lady, and I hope she doesn't mind that I'm posting her recipe here, because it's an excellent recipe, and I will be making it many, many times in the future.
Vegan Eggnog Cheesecake
1(12.3oz.)pkg. extra firm light silken tofu
1(8-oz.)tub Tofutte "cream cheese"
3/4C sugar
1/2C vegan eggnog OR vanilla soymilk(I used Silk brand vanilla soymilk)
2T lemon juice
2 1/2 Tbs. brandy or rum(I'm a recovering alcoholic, so left this out.)
1/2tsp. vanilla
1/2 tsp. ground nutmeg
3Tbs.cornstarch
1 prepared graham cracker crust(the first time, I had to make it without a crust, and loved it anyway. The second time I made my own graham crust, and loved it more, lol.)
Preheat oven(I neglected to copy the temperature down, but 350ºF seemed to do quite well, altho 325ºF might be better...less chance of browning it.)
Drain tofu and put it and "cream cheese" into food processor and blend until smooth(I don't have a processor, so I used my blender, and it was fine.). Add sugar and milk, process again until sugar is dissolved, about 3 minutes. Pour into pie crust and bake in middle of oven about 55 minutes-do NOT brown(well, I did, and it tasted ok to me. Might not to you, tho.) Filling will be slightly jiggly, not set, until it has chilled.
Remove from oven, let cool, and chill, the longer, the better.
So, a couple comments here. The second time I made this, I used half the lemon juice, and a full tsp. of vanilla. The next time I make it, I'm going to use a full tablespoonful of vanilla...since I didn't add the alcohol, I need a boost of flavor. I also will add another 1/4 tsp. of nutmeg, for the same reason. All in all, tho, this is just plain wonderful, and like I said, I'm going to be making this over and over and over and over!!!!
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