196. betty - 5/2/2002 9:30:02 AM
Vegetarian Shepard's Pie
6 cups Mashed Potatoes***
2 Tbsp. Olive Oil
1 large leek, sliced, up to dark green
2 med-large carrots (about 1 cup)
2 stalks of celery
1/2 cup green beans, sliced into 1/3 inch lengths
1/2 cup cauliflower, cut very small
1/2 cup corn (frozen is fine, fresh is better)
1/2 cup crushed tomatoes
1/4 cup soy sauce
1 1/2 cups dry lentils
4 cups water or vegetable broth
2-4 Tbsp. of Flour
salt and pepper
Coat bottom of 3-4 Qt. sauce pan with Oil, sautee leak for several minutes until they are tender. Add carrots, celery, greenbeans and cauliflower, sauteeing for two or three minutes. Add tomatoes, stirring to assure all of the vegetables are coated. Add Soy Sauce, again stirring. Add water or broth and corn.
Bring water to a boil, add lentils. Return to boil, then lower heat, allowing to simmer 20-30 minutes. Pre-heat oven to 400*F. When lentils are tender, add Flour 1 Tbsp. at a time, until it has thickened to a good gravy consistancy.
Pour lentils and vegetables into 9x13 inch pan, Pile warm mashed potatoes on top, covering the lentils. Bake in oven for 20-40 minutes, until top of potatoes have started to turn gold.
With a nice mixed green salad this makes a lovely "company dish" during the winter.
***Mashed Potatoes...I roast a whole head of garlic and throw it in to my potatoes, if you aren't using roasted garlic in your potatoes you may want to add garlic to your veggie and lentil stew.
197. dbltyme - 6/8/2002 8:16:41 AM
As a newbie, I'm taking a tour and must compliment you all for your excellent offerings! My stomach is growling! If I may inject some levity as a thank-you?
Rinse and dry (1) 20# Hen Turkey
2-cups unpopped popcorn
Under the rear-end flap of skin; place the unpopped popcorn, tucking the skin under the bird.
In a 350* oven, bake until the popcorn pops and blows the ass off the turkey, which is your signal that dinner is done!
198. thoughtful - 6/15/2002 8:33:06 PM
3/4 c. evaporated milk
4 squares unsweetened chocolate, chopped
1 c. sugar for sweet, less for semi-sweet
Put everything in a blender and blend on high until thick. It will thicken to a wonderful spreading consistency.
You can also add flavor to it, eg 1/4 t mint extract.
199. glendajean - 6/27/2002 11:59:51 PM
MsIT's favorite summertime fresh pasta sauce receipe:
msivorytower - 6/27/02 5:50:22 PM
This is probably not new to anyone here but the gorgeous tomatoes and fresh basil readily available at this time of the year has caused me to prepare my all time summer pasta sauce several times a month.
2-3 fresh tomatoes, peeled, seeded and diced
1/4 c of olive oil (I use less if extra virgin)
2-3 cloves of garlic, peeled and minced
4-5 basil leaves (more if you like it), chopped
salt and pepper to taste
Heat the oil and saute the garlic lightly, add the tomatoes and simmer a few minutes, add the chopped basil, salt and pepper, and cook for a minute or two more.
Pour over your favorite pasta (I use linquine generally) and serve with a nice glass of merlot, pinot noir or chilled beaujolais. A lovely, light summer faire.
200. judithathome - 7/7/2002 2:32:25 AM
Pelle posted this in the Cafe in response to a joke from RickNelson...however, it sounds delicious.
LEFSE / Makes 12 lefse
] 6 cups riced or mashed russet potatoes
1 tsp. salt
3 T. margarine or butter
1 T. sugar
2 T. heavy cream or evaporated milk
1 1/2 cups all-purpose flour
Taken from The Global Gourmet by Concordia Language Villages, Moorhead, Minnesota
R. Naomi Dahl of Borup, Minnesota, recalls her parents making this together on an old woodburning kitchen range. Carrying on the tradition, Naomi makes batch after batch to share with friends across the country during the holidays. Allow ample time for chilling step.
Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball. Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Bake on ungreased girddle until brown spots appear. Turn and bake other side. Stack lefse between 2 towels to cool. Store in refrigerator in plastic bags. Can be frozen.
201. Snowowl - 10/28/2002 1:24:04 PM
Marc's Carrot Soup (the notes are his - I'm not nearly as
perfectionist a cook as he is).
Makes About 6 cups
6 large carrots (about 2 lbs), scrubbed and chopped
1 small red onion, peeled and thinly sliced
3 cups chicken broth
1 cup heavy cream
1/4 cup raspberry vinegar
1 1/2 tsp salt, or to taste
3/4 tsp white pepper, or to taste
curried croutons, recipe follows
carrot chips, recipe follows
Cook the carrots and onion in boiling chicken broth for 10 min or until tender. Stir, reduce heat to low and allow to simmer 20 minutes, or until the carrots are fork tender. Transfer the soup to a blender, secure the lid and then drape a towel over the lid to prevent splashing. Puree until perfectly smooth. (When I did this for thanksgiving I also ran it through a chinois a couple of times to ensure uniform texture, but you dont have to do this, depending on how you like the soup texture to be). In the pan where the soup was cooked, heat the cream to boiling and add the puree and the raspberry vinegar. Season to taste with salt and white pepper. Serve hot with croutons and carrot chips.
Makes 1 Cup
1 cup homemade-style white bread, cut into tiny cubes
2 Tbsp melted butter
1 tsp curry powder
1/2 tsp sugar
1/2 tsp salt
Preheat oven to 350. Toss bread cubes with melted butter and sprinkle with curry powder, sugar and salt. Bake 12-15 minutes or until golden brown and crisped.
Makes 1/2 Cup
1 carrot, cut into paper-thin slices
oil for frying
Fry the carrot slices in 325 degree oil just until curled and beginning to brown. Drain on paper towels.
202. Ms. No - 10/29/2002 2:55:36 AM
That sounds delicious. Thanks, Snow!
203. thoughtful - 11/9/2002 9:12:34 PM
Creamy Carrot Soup from "More Lean & Luscious" by Hinman and Snyder
2 Tbls vegetable oil
1 c. chopped onions
3 c. chopped carrots
4 c. water
3 packets instant chicken broth
2 teasp. tomato pase
1 ounce uncooked white or brown rice
1 1/2 c. evaporated skim milk
salt & pepper to taste
Heat oil in large saucepan over medium heat. Add onions and cook until tender, adding water if necessary to prevent drying.
Add carrots, water, broth mix, tomato paste and rice. Reduce heat to low, cover, simmer 30-40 minutes until rice and carrots are tender.
You want to then puree the soup ...your choice. I use a "motor boat" blender and blend it all right in the saucepan. You can also strain the soup and put some of the vegetables back in the broth and puree the rest in a blender or blend them all and return the puree to the pot.
Finally stir in milk, season to taste while heating, stirring frequently until heated through.
204. Ms. No - 11/14/2002 5:42:08 AM
Oh wow, that'll taste totally different with the tomato. I'll have to try it.
Good thing I like carrots!
205. bobbie - 12/21/2002 9:55:43 PM
Hi all. First time posting here. Looks interesting. My vegetarian is home for break. Anyone have good main course vegetarian recipes (dairy and eggs are ok) using spinach or kale?
206. judithathome - 12/21/2002 10:17:49 PM
Betty, this section of the thread is only for recipes; post your question in the main body of the Good Life and you'll have better luck getting a response.
207. thoughtful - 12/28/2002 3:20:14 AM
Sunka Flek (pronounced Shunka-fleck) or Ham Casserole.
Saute 1 med. onion in 2 Tbls of butter until wilted. Cook large package of egg noodles according to directions. Mix onion and noodles together in buttered casserole with 1/2t. dry mustard, 1 beaten egg, 1 pt. sour cream, 2 cups diced cooked ham. Sprinkle top with bread crumbs, dot with butter and bake at 350 for 1 hour.
208. arkymalarky - 5/31/2004 11:49:11 PM
Macnas' Soda Bread Recipe
Soda bread, simple but tasty bread best eaten very fresh, The below recipie could contain a raising agent if you like.
1lb/ 1/2kg/ 4 cups plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
1pt/ 1/2 lr/ 2 cups buttermilk or sour milk
Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.
Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.
Wheaten bread or brown soda is made in exactly the same way but with wholemeal flour replacing all or some of the white flour; this mixture will probably require less buttermilk.
209. arkymalarky - 11/29/2004 2:51:35 AM
Cranberry relish from iiibbb:
1 lb cranberries
1 orange seeded (no need to clean the white off)
1 cup sugar
1 1/2 tbl candied ginger
Chop in a food processor to a medium texture (2-5 mm pieces)
210. arkymalarky - 11/29/2004 2:52:45 AM
Judith's Bread Pudding:
I'm suce a fan of ginger that I added about 3/4s of a cup of it...chopped candied ginger this time...to my "easy as can be" bread pudding recipe for Thanksgiving at my cousin's house. It was a huge hit, too.
One loaf of cinnamon raisin bread, cubed. Pour in enough commercially made egg nog from the carton to realy soak the bread. Add the ginger. Pour into pan and bake for 30 minutes at 350°. I used fresh grated nutmeg and fresh grated cinnamon on top of stuff before putting it in the oven. Came out great.
211. wabbit - 4/8/2005 4:15:19 AM
2896. webfeet - 4/7/2005 8:53:02 PM
Magical Leek Soup (a trick used by french women for generations)
Leeks are a milk diuretic and low in calories but highly nutritional. Forty-eight hours of leek soup plus all the water you want would provide immediate results to jump-start the recasting.
2 pounds leeks
1. Clean the leek sand rinse well to get out the sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)
2. Put the leeks in a large pot and cover with water. Bring to a boil, reduce the high and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
The juice is to be drunk (rehearted or at room temp) every 2 to 3 hours, 1 cup at a time. FOr meals, or whever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parlsely if you wish.
This will be your nourishment for both (weekend) days, until Sunday dinner when you can have a small piece of meat or fish (4 -6 oz) with 2 vegetables, steamed with a bit of butter of olive oil, and a piece of fruit.
And there you go. Happy draining!
212. wabbit - 5/11/2005 8:06:34 PM
From my sister in the Florida Keys - a solution for the booming Iguana population:
Iguana Soup1 Iguana (about 3 pounds or so)
1 1/2 quarts of chicken broth
2 Chicken bouillon cubes
1 Clove of garlic
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/2 small Cabbage chopped (divided in half)
4-5 carrots (sliced thin)
4-5 stalks celery (sliced thin)
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli
Kill, clean, skin and cut the iguana into pieces (especially the tail meat).
Prepare chicken broth in heavy soup pot; add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty
Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside.
Return the broth to the fire and add cumin, nutmeg, celery, carrots, remaining cabbage, vermicelli and salt and pepper. Simmer for about ten minutes until the celery, carrots and vermicelli are tender. Add the iguana meat and heat thoroughly. Serve piping hot with corn bread.
213. wabbit - 7/20/2006 5:06:04 PM
19789. iiibbb - 7/20/2006 10:28:26 AM
On another note... I have been perfecting my own recipe for a spagetti sauce with a greek flair. A local resturant has served it, but their quality has gone to pot. There's isn't anythink like this, but I started experimenting. Maybe you guys might like it.
1 lb ground lamb
1 green pepper
12 oz sliced mushrooms
1 14 oz can diced tomato
1 4 oz can black olives
1 4 oz can tomato paste
Juice of 1 large lemon (or 2 small)
2 tbl balsamic vinegar
1-2 tbl oregano
1/2 tbl basil
2-3 tbl crushed garlic
Brown lamb and drain fat. Saute' onions, peppers, and musrooms until tender. Add in lamb, canned tomato and juice, tomato paste, olives, lemon juice, balsamic, garlic, oregano, baisl. Simmer on low until flavors meld. Add small amounts of water if it becomes too dry.
Serve over pasta. Top with crumbled feta.
Tonight I'm going to try it for some friends with scallops and shrimp instead of the lamb.
214. jexster - 8/8/2008 12:22:47 AM
Sopranos Sunday Gravy Recipe
Prolly make a great Monday meatball sangweech with it
215. wabbit - 2/10/2009 4:07:07 PM
4544. iiibbb - 2/9/2009 7:29:15 PM
New pasta sauce recipe I made up last night--
Lamb and White Bean
1 lb ground lamb
2 cups sliced onion
2 tbls chopped shallot
6 Roma tomatoes (skinned, seeded) julianne
2 cans cooked white kidney beans
2-3 cloves crushed garlic
3 tbls chopped rosemary
1/2 cup red wine
1 cup beef stock
Brown lamb, add onion and wilt (4-6 minutes). Add shallot, tomato, beans, garlic, rosemary and cook 2 minutes. Add wine and beef stock. Bring to boil, then simmer until sauce thickens (time varies... 1 tbls corn starch mixed in 2 tbls cold water added to mixture can hasten process).
Serve over egg noodles.
Garnish with a dash of balsamic vinegar and shredded Parmesan.
It is pretty darn good if I don't say so myself.
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