Category: Vegetarian

Categories
Recipes with Pictures Salads Vegetarian

Simple Egg Salad

This recipe is all about your taste preferences. I have not tried to measure, so I’ll try and explain what I do, but certainly tweak to your liking.

For two plump sandwiches I use:

  • 4 hard boiled eggs sliced
  • 1 heaping Tbsp mayo
  • 1 squirt of yellow mustard
  • 2 shakes of Lawry’s Seasoned Salt
  • 1 shake of onion salt
  • 1 handful chopped celery

When slicing the eggs I only use 3 of the 4 yolks.

If you like a more dry egg salad, use less Mayo.

When it’s all mixed, if it tastes bland, I tend to shake a little more Lawry’s. That’s my go to for flavor.

I like to toast my bread, love the crunch with the salad consistency.

Categories
Recipes with Pictures Soups Vegetables Vegetarian

Black Bean Soup with Corn

I got this recipe from chef Tom Skold at a soup and salad cooking class. Be careful to use just a little of the sriracha sauce until you know how spicy you like it. It’s very potent stuff!

2 T. olive oil
1 medium white onion, diced
6 garlic cloves, chopped
2 tsp. cumin, ground
2 C. chicken stock
2 – 10 oz. cans tomatoes with green chilies (Rotel)
2 – 15 oz. cans black beans, drained
1 1/2 C. Frozen corn
Salt, to taste
Sriracha hot chili sauce, to taste
Sour cream, to garnish

Heat olive oil in a quart saucepan and sweat the onion until translucent. Add garlic and cumin and cook another two minutes.

Add stock, tomatoes and chilies, and beans. Bring to a boil. Puree part of the soup (a little more than half) to give it some body. Add the corn and season to taste. Serve in warm bowls garnished with crumbled tortilla chips and dollops of sour cream.

Serving size: 6

Categories
Casseroles Cheese Recipes with Pictures Vegetarian

Baked Macaroni and Cheese with Cauliflower

I got this recipe from Real Simple magazine. I love baked macaroni and cheese and this seems to be a more healthy version using multigrain pasta and cauliflower.  It’s delish!

12 oz. multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 C. flat-leaf parsley, chopped
3 T. olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 C. grated extra-sharp Cheddar (6 oz)
1 1/2 C. reduced-fat sour cream
1/2 C. percent milk
1 T. Dijon mustard

  1. Heat oven to 400º F.
  2. Cook the pasta according to the package directions, adding cauliflower during the last 3 minutes of cooking time; drain.
  3. Meanwhile, pulse the bread in a food processor until coarse crumbs form.  Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
  4. Return the pasta pot to medium heat and add the remaining tablespoon of oil.  Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft,  5 to 7 minutes.  Mix in pasta, cauliflower, cheese, sour cream, milk and mustard.
  5. Transfer to a shallow 3-quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.

Hands-on time: 15 minutes
Total Time: 45 minutes
Serves: 6

Categories
Cheese Main Dishes Pasta Recipes with Pictures Vegetarian

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

I got this recipe from the Food Network website (link).  I didn’t follow the directions exactly as you see them below.  Here are the changes I made to the recipe: instead of three eggs I used just one, and instead of using a slow cooker I baked mine at 375 degrees for 45 minutes. It was excellent!

2 C. uncooked elbow macaroni
4 T. (1/2 stuck) butter, cut into pieces
2 1/2 C. (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 C. sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 tsp. salt
1 C whole milk
1/2 tsp. dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Categories
Main Dishes Pasta Recipes with Pictures Vegetarian

Tortellini with Peas and Tarragon

I got this recipe in the magazine Real Simple. It was fabulous!

Tortellini With Peas and Tarragon

1 lb. frozen cheese tortellini
2 T. olive oil
1 onion, chopped
3 T. unsalted butter
2 cloves garlic, finely chopped
1 1/2 C. frozen peas
Kosher salt and pepper
2 T. chopped fresh tarragon
1/2 C. grated Parmesan

Cook the tortellini according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 6 minutes. Increase heat to medium-high. Add the butter and cook until it turns golden brown, about 3 minutes. Stir in the garlic, peas, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until heated through, 2 to 3 minutes. Add tortellini, tarragon, and half the Parmesan and toss. Divide among bowls and sprinkle with remaining Parmesan.

Categories
Recipes with Pictures Salads Side Dishes Vegetables Vegetarian

Veggie Pasta Salad

This recipe comes to you from my neighbors. We often stop by and see if we can catch them right before dessert. This time we caught them just before dinner and this veggie pasta salad was sitting on the counter. It tastes as good as it looks.

Veggie Pasta Salad

1 box of Rotini noodles
1 bottle Italian dressing
broccoli
cauliflower
grape tomatoes
carrots
black olives
peppers
(or whatever other veggies you wish)

Cook and drain pasta. Cut veggies (i.e. broccoli, cauliflower, carrots) to the size of your liking. Mix cooked pasta and veggies together. Pour Italian dressing over all. My neighbors used about 3/4 bottle. Mix and let marinate overnight, turning container over periodically during marinating.

Categories
Cookbook Recipes with Pictures Salads Side Dishes Vegetarian

Broccoli-Sunflower Salad

Broccoli-Sunflower Salad by Lois Bartholomew

1 bunch broccoli, broken
1/2 C. red onion, chopped
1 C. celery, chopped
1 lb. bacon, fried crisp, drained and crumbled
1/2 C. sunflower seeds
1/2 C. raisins

DRESSING:
3/4 C. mayonnaise
1/4 C. sugar
2 T. vinegar

Combine the first 6 ingredients. Mix the dressing ingredients together and pour over salad.

Categories
Soups Vegetables Vegetarian

Scalloped Potato Soup

4 medium potatoes, peeled & cubed
1 tsp. salt
1 C. chopped onion
4 T. margarine
4 T. flour
salt and pepper
4 C. milk
1 1/2 C. chopped ham
3 C. shredded American cheese

Cook potatoes in small amount of boiling salted water until tender, about 15 minutes. Drain, reserving water. Add enough water to the reserved liquid to measure 1 cup.

In large saucepan, sauté onion in margarine until tender. Blend in flour, salt and pepper to taste. Add potato water and milk. Cook and stir until mixture thickens and bubbles. Add chopped ham, potatoes and cheese. Stir until cheese is completely melted. Serve hot.

4 Servings

Categories
Cookbook Vegetables Vegetarian

Fresh Asparagus and Parmesan Cheese

This is very good and easy.

1 lb. asparagus, cleaned and trimmed
1 T. olive oil, divided
2 T. Parmesan cheese, grated
1 T. soft white bread crumbs
2 tsp. margarine, melted

Preheat oven to 450°. Place asparagus on baking pan. Drizzle with 1 to 2 teaspoons olive oil and toss to coat. Combine cheese, bread crumbs and margarine. Sprinkle the asparagus with cheese mixture and drizzle with remaining olive oil. Bake, uncovered, until asparagus is just tender, about 15 minutes.

Makes 4 servings.

Categories
Cookbook Soups Vegetarian

Potato Soup

This recipe I learned from my Mom, Irene Bartholomew. It is a great recipe to make when you don’t have a lot of time or have not thought of anything for supper on a cold winter night.

Potatoes, peeled and cut into little pieces
Onion to taste
Water
Salt and pepper
Approx. 1/4 C. butter
Milk (depends on how much soup you want and how chunky you want)
Velveeta cheese, cut in squares

Peel the potatoes and cut into little pieces. Add onion to taste. Fill pan with water to cover the potatoes and boil until done. Mash the potatoes so they are chunky, not all the way mashed. Salt and pepper. Add butter, approximately 1/4 cup; add milk (this depends on how much soup you want and how chunky you want; you be the judge). Cut the Velveeta in squares and add to milk. When the cheese is melted the soup is done.

NOTE: Aunt Elaine adds some white sauce to make it thicker (2 tablespoons margarine or butter, 2 tablespoons flour and 1 cup milk).