Soup

Online Cooking
Vegetable Stock    Stock and Broth    Vegan Broth   DIY Cup Ramen
5 Easy Instant Soup Cups      Instant Noodle in a Jar    Pho in a Jar    
Cold Miso Soup    Miso Soup with Tofu    Miso Soup   Miso Ramen   Chickpea Miso
Ramen in the Forest    Miso Paste
Wonton Soup
Vietnamese Pho Bo     Pho  Pho

Italian Wedding Soup
Mexican Street Corn Soup
Chinese Hot and Sour Soup
Sweet Corn Soup
French Onion Soup
Cheddar and Beer Soup
Saute in butter: 1/2 C chopped onion, 1 chopped celery stalk, chopped carrot, garlic.
Dust with 1/c C flour and stir 3O minutes.
Slowly add 2 C chicken stock and cook 3 minutes.
Slowly add 2 C milk then 12 oz beer (not dark). Cook until foam subsides and then thickens.
Add 3 C grated cheddar cheese, 1 T sugar, S/P and hot sauce optional.
Serve with Baguette slices that have been brushed with olive oil and toated in oven.

Asian Vegetable Noodle Soup3 C Water, 15oz Vegetable broth, 12oz Tofu, cut into 1/2-inch cubes, 1 Carrot, cut into 1/4-inch dice, 2 T Miso paste, 1 1/2 T Soy sauce, 2 Garlic crushed,2 C Broccoli florets,1 C Snow peas trimmed,1/2 C Mushrooms, 2 pkg Ramen noodles, 1/4 t Salt, 1 t Red pepper flakes
Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot. Bring to a boil, cover and reduce heat. Simmer for 1 hour. Add broccoli, snow peas and mushrooms; simmer for 4 minutes, or until vegetables are tender-crisp.
Add ramen noodles (discard seasoning packets) and salt. Simmer for 3 minutes, stirring occasionally, or until noodles are done. Serve warm garnished with red pepper flakes. Makes 4 servings.

Beet Soup
12 cups beef stock (Vegetable Bullion Cubes), 4 med potatoes peeled and cubed. 2 plum tomatoes diced, 1/4 cup vegetable oil,1 lg onion diced, 2 med carrots diced, 1 green bell pepper diced, 1/4 cabbage sliced, 8 Roasted Beets diced, 1/4 cup fresh lemon juice, 6 prunes diced, 3 T tomato paste, 1 t sugar, S/P
Bring stock to a boil over high heat. Add potatoes and tomatoes, salt, reduce heat to medium, and simmer until potatoes are just soft, about 15 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add onions, carrots, and peppers and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add cabbage and continue cooking, stirring occasionally, until cabbage wilts, 6–8 minutes.
Add vegetable mixture, beets, and lemon juice to stock in pot and simmer, stirring occasionally, for 5 minutes. Add prunes, tomato paste, sugar, and salt and pepper to taste and continue to simmer until prunes soften and begin to dissolve, about 10 minutes more.(Add beef) Simmer 15 minutes more. Remove pot from heat, add garlic, parsley, and dill, then set soup aside to rest for 15 minutes. Adjust seasonings. Serve with sour cream on side.

Carrot Ginger Soup
Sauté: 1t Ginger grated, 1/2C Leek slices Add: 1qt Stock, 4t Soy, S/P. Simmer 10 minutes. Add and simmer 20 minutes: 4 Carrots diced, 1C Celery,diced. Remove from heat and blender. Add 1T Orange Juice

Carrot and Star Anise
Saute 1 # cubed carrots in butter for 5 minutes. Simmer 2 C chicken stock and 1 C cream for about 50 minutes. Add 4 star anise pods and infuse for 20 minutes. Remove pods, puree in blender. S/P

Mushroom
Saute in butter and olive oil 2# mushrooms and 1/2 C shallots.
Dust with 5 T flour and 1 T Thyme. stir a bit.
Slowly add: 3 T sherry, then 4 1/2C Stock. S/P
Optional: Cream

Italian Egg Soup
Boil 3 C Chicken Stock
Whisk: 1 egg, 2 T Parmesan, 1 T Bread Crumbs, 2 T parsley, some garlic.
Stir into broth. Garnish with lemon zest or nutmeg

Matzo
Beat 1 min: 4 egg, salt, dill (or chives or parsley)
Stir in : 1/3+ C soda water
Fold in: 1 C Matzo meal, pepper, curry, ginger.
Chill 1 hour. Drop in Chicken Stock

Clear Celestial Soup
10 C Vegetable Stock, 2 T sesame oil, 1 oz fresh ginger, 3 chopped garlic, 3 scallions, 5 diced water chestnuts, 2 T soy

Gazpacho
Cucumbers, onion, 2 # tomatoes, 2 Garlics, 2 T parsley, 2/3 C olive oil, 2 lemons zest and juice,
paprika, S/P.
Puree and chill

Cheddar Cheese Soup
1/4 C Butter, 1/4 C Flour, 2-4 oz Evaporated Milk,1 C Beer, 2 t Worcestershire sauce,1/2 t Dry mustard, 1/4 T Cayenne pepper, 2 C Cheddar cheese
Toppings: crumbled cooked bacon, sliced green onions, croutons
Melt butter in large saucepan. Add flour; cook, stirring constantly, until bubbly. Add evaporated milk; bring to a boil, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, mustard and cayenne pepper. Simmer for 10 minutes. Remove from heat. Stir in cheese until melted. Season with salt. Makes 4 servings.

Cheeseburger Soup
1 1/2 C Water, 2 C Potatoes, cubed, 2 Carrots grated, 1 Onion chopped, 1 Garlic minced, 1 T Bouillon, 1/2 t Salt,1# Ground beef, cooked and drained (textured vegetable protein, marinaded), 2 1/2 C Milk, divided,3 T Flour, 8 oz American cheese cubed.
In a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in cooked beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Top soup with crumbled bacon just before serving. Makes about 2 quarts or 6 to 8 servings.

Chilled Curried Pea Soup
Sauté: 1 onion Add and stir 1 more minute: 4Garlic, 1T Ginger, 2t Curry. Blender:2C Peas, thawed and 1/4C Sour Cream or Yogurt, and spices. Add: 1 1/2C Water
Chill. Garnish with yogurt and crushed peanuts

Italian Sausage Soup
1 pound Italian sausage,1 clove garlic minced,2 (14 ounce) cans beef broth, 1 (14.5 ounce) can Italian-style stewed tomatoes, 1 cup sliced carrots, 1 (14.5 ounce) can great Northern beans, undrained, 2 small zucchini cubed,2 cups spinach - packed, rinsed and torn, S/PBrown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Italian Wedding Soup
1 10-ounce) package frozen spinach,1 med onion diced, 4 stalks celery diced, 3 med carrots diced, 1 clove garlic minced,1/2 cup olive oil, 1/2 t celery salt,6 cups chicken stock
Meatball Ingredients:
1 pound lean ground beef,1 med onion minced,1 T S/P each, 1 T fresh parsley, 2 cloves garlic minced, 2 lg eggs beaten, 1 cup milk, 1/2 cup bread crumbs, 1 T oil
Rinse frozen spinach well, let drain until very dry, then chop. In a large skillet over moderate heat, saute the chopped onion, celery, carrots, and minced clove of garlic in olive oil. Season with celery salt. Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour. Prepare meatballs by combining the lean ground beef, minced onion, salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread crumbs. Shape into 1-inch meatballs and brown in a skillet containing one tablespoon of olive oil until they are cooked through. Drain meatballs on paper towels as they brown. Add meatballs to the soup and boil gently for 20 minutes longer. Serve warm.

Miso Soup
6oz Tofu firm, 2T Soy, Ginger, 6C Vegi Stock, 3t White Miso (shiromiso), 3oz Enoki Mushrooms, 2T Scallions.
Press tofu by patting dry and wrapping in kitchen towel. Place heavy plate on top and let stand 20+ minutes. Cut into 1/4" cubes.Marinate tofu for 30 minutes with soy sauce. Grate 1" ginger roots and squeeze out 2 t juice. Simmer broth. Do not boil.
Whisk in miso and gingerroot juice. Place tofu in bowls, ladle miso broth over it.Garnish with mushrooms and scallions(I add Matzo Balls)

Baked Onion Cheese Soup
Sauté 25min: 3T Butter, 6 Onions. Add and cook 5 minutes: 1 Garlic clove.
Preheat 375 Add and Heat: 2/3C White Wine. Add and simmer 10 Min: 5C Water. In Ovenproof Tureen: Place 6 slices of break in bottom and cover with 1C Cheddar or Gruyere. Ladle half of soup over and repeat.Cover and bake 25 minutes

Potato Soup
4 russet potatoes diced, 1 carrot sliced,1 onion diced, 6 cups Chicken Stock (Vegetable Bullion), 8 T butter, 1/4 C flour, 2 C hot milk, 2 C grated sharp cheddar cheese, S/P
Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, 1/2 cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup.

Sweet Potato with Chipotle and Sage
Sauté: 2 onions then add 3 garlic, Add and simmer 30 min.2 Sweet Potatoes cubed, 6C Water, 1 Tart Apple, 1T Sage1, Chipotle chili in Adobe (can)
Puree above and return to pot. Salt

Cambodian Tomato Soup
Sauté: 1 Onion, 1 Chili Pepper, 1T Garlic,1T Ginger. Add: 28oz Diced Tomatoes, 1 Zucchini/squash diced and rind of Lime.Simmer 15 minutes. Add: 13oz Coconut milk (unsweet), Salt
Garnish with scallion

Tomato Soup
Saute: 1 Garlic, 1 Onion, 1 Celery, 1 Carrot. Add: 2T Whole Wheat Flour. Add: 28oz Chopped Tomatoes, 1 1/2C Cooked Rice, Salt, oregano and basil. Puree and add: 3 C Hot Milk, 1 T Butter
Tomato Soup 1 T olive oil,1 onion diced, 3 stalks celery diced, 1 carrot shredded, 4 tomatoes diced or 1 (14-ounce) can diced tomatoes,1 t dried basil, 3 cups of vegetable stock, S/P
Heat the oil in a large pot and sauté the onion, celery, and carrots until vegetables are tender. Add the tomatoes and basil. Simmer over low heat, stirring occasionally, until tomatoes are softened. Transfer the mixture to a blender or food processor and carefully blend until smooth. Return pureed mixture to cooking pot and combine with the stock. Simmer, uncovered, until soup is reduced to the desired consistency.

Vegetarian Chili12 oz. dried dark kidney beans, soaked overnight
12 oz. dried pinto beans, soaked overnight
Kosher salt, to taste
1/4 cup extra-virgin olive oil
12 cloves garlic, minced
3 dried chipotle chiles
2 bay leaves
2 large white onions, chopped
1 dried ancho chile
8 oz. button mushrooms, quartered
6 medium tomatoes, chopped
1 1/2 cups canned hominy, drained
1/2 cup tomato paste
2 tbsp. red wine vinegar
2 tsp. fresh thyme leaves
1 tsp. dried oregano
1 tsp. ground cumin
8 sun-dried tomatoes, chopped
3–6 naga jolokia or habanero chiles, slit lengthwise down one side
Freshly ground black pepper, to taste
Garnish: Sour cream, minced cilantro, and minced red onion
Put kidney beans and pinto beans into a large pot and cover with 3" water; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until beans are tender, about 1 hour. Season with salt; set pot aside. Heat oil in a 6-qt. pot over medium-high heat. Add garlic, chipotle chiles, bay leaves, onions, and ancho chile and cook, stirring often, until onions are golden, 12–15 minutes. Add mushrooms and cook, stirring often, until tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, about 5 minutes. Stir in reserved beans and their cooking liquid, along with hominy, tomato paste, vinegar, thyme, oregano, cumin, sun-dried tomatoes, and habaneros and season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until chili thickens and flavors meld, about 1 hour. Serve chili topped with sour cream, cilantro, and red onions.

Soup StockLight
Boil 1 hour, strain out solids. Onion, carrot, sweet potato, white potato, garlic, 3 celery, 6C Water, Salt and Herb (Oregano, sage, basil, rosemary)Whisk in 1/2C nutritional yeast and 1T Miso

Dark
Boil 1 hour, strain out solids2 Onions, Carrot, 2 Potatoes, Garlic, 3 Celery, 6C Water, 1T Soy and Herbs (Oregano, sage, basil, rosemary)Whisk 1/4C Nutritional Yeast and 1T Dark Miso

Hearty
2 Onions, Carot, 2 White Potatoes, Garlic, 3 Celerys, 3/4C Lentils, 6C Water, Soy Sauce.Add 2 T butter or oilStrain.Add 2T Dark Miso and 1/4C Nuritional Yeast

Oven Roasted
Heat to 350Bake 1 hour: 3 Onions, 3 Carrots, 8 Celery, 2 Garlic.Drizzle with 3T Oil and 1/4C Soy Sauce. Transfer to soup pot and add 4C Water.Pour 2C Water in roasting pan and then pour into soup pot.Simmer 30 minutes.Cool and strain.

Things to add to stock:
Vegi Bouillon, Marmite, Tomato Paste, Marsala or sherry, 1T Honey/B Sugar, 1T Miso, 1t Molasses, 1T Pesto, Vinegar, nutmeg, Orange zest for Sweet Potatoes

More Recipes on the Web

http://www.vegetariansrecipes.org/category.php?page=2&category=soup

Salad and Vinaigrette

 Online Cooking
3 Oil Free Dressings     5 Homemade Salad Dressings    5 EASY Salad Dressings

Salad Tips

Panzanella Salad
Pickled Ginger Asian Pear Coleslaw
Spicy Peach Coleslaw
Spicy Asian Tofu Noodle Salad

Japanese Salad Dressing     3 Japanese Salad Dressings     Ginger Dressing
Salad Dressing 3-Ways  5 Homemade Salad Dressings    5 Salad Dressings

Spicy Rice Noodle Salad
Satisfying Salads
5 Healthy Salad
7 Salads

Salad with pears and pecans
Toast 4 min: 2/3 C pecans, 2 T Balsamic Vinegar, dash of cayenne and cinnamon.
then sprinkle with: 1 T sugar and cook 2-4 min. Cool
Mix Greens, pears, pecans and goat cheese.
Dressing: 1/4 C olive oil, 1t Dijon mustard, 2 T Balsamic Vinegar, 1 T sugar, salt.

Ginger Apple Salad
Mix: 3 chopped apples, 80z chopped water chestnuts, 2 chopped celery stalk, 1/2 C dried cranberris, 3 T crystallized ginger chopped.
Topping: 1/2 C vanilla yogurt, 1/4 C mayo, 1 T sugar, 1/4+ t ginger, salt.
Garnish with pecans

Asian Coleslaw
1T Sesame Seeds, 4 C Napa cabbage, thin sliced (1/2 head), 1/2 C Green onions, thin sliced, 3T Rice Vinegar, 2T Peanut oil,1T Ginger minced, 1t Sesame oil, 1t Sugar.Saute sesame seeds. Mix cabbage and onions. Mix rest and toss. Garnish with seeds.

Crispy Asian Coleslaw
1T Veg Oil, 1 C Napa Cabbage, 1/2 C Radicchio, 1/2 C Carrots cut matchstick, 1 C Arugula, 1/2 C Bean sprouts, 2t Sesame oil,2T Rice wine vinegar, 2T Mirin (sweet sake), 2T Lime juice. 3 Wonton wrappers.
Preheat 325.
Grease baking sheet. Combine all of above (except wrappers) and fridge for 30 minutes. Cut wrappers into strips. Brush with oil. Bake 20 minutes. Use as garnish

Asian Noodle Salad w Lime Dressing
4 Japanese eggplants cut into slices, 8oz Shitake mushrooms fresh, 2 Bunches green onions, 1/4C Sesame Oil, 6oz Soba noodles,8oz Sugar snap peas, Sauce: 7T Hoisin, 3T Lime Juice, 1T Ginger, 4t grated lime peel.
Combine first 3. Add oil. S/P
Grilled eggplant, mushrooms and green oil. Cool and slice.
Cook noodles, 3 minutes. Add peas and cook 1minute more. Drain. Add vegs. Toss with sauce.

Spicy Asian Pasta Salad
1 # Linguine, 4 T Sesame oil divided, 3 T Honey, 3 T Soy Sauce, 3 T Balsamic vinegar, Cayenne, 3 C Snow Peas, 1 Red Onion sliced, 3/4C Peanuts honey-roasted chopped, 1/2C Basil
Boil pasta.
Whisk, 3T oil, honey, soy, vinegar and cayenne. Salt.
Mix half into pasta. Sauté veggies in 1T oil. Add to pasta. Add peanuts and basil and enough dressing to coat.

Avocado Mango Salad
Vinaigrette:
3T frozen passion fruit concentrate thawed, 3T Shallots minced, 4t Sherry wine vinegar, 1t Dijon, 1t Coriander cracked, 3T Olive Oil.
Whisk first 5. Gradually whisk in oil. S/P
Mix 8C of mixed greens with vinaigrette. Add mango and 2 avocados, diced.

Cuke Salad
Thin sliced cuke, 1/2t sea salt, 2T Mirin, 1t Rice Vinegar

Sweet and Sour Cucumbers with Dill
2 Cucumbers sliced thin, 1T Kosher salt, 1/2 C White vinegar, 1/4 C Fresh dill, 3T Sugar S/P
Sprinkle cucumbers with salt and let stand 15 minutes. Drain and pat dry. Toss with dressing and chill 2 hours

Bacon Date Salad
3 Bacon slices, 2T Olive Oil, 4t Honey, 1/2 C Dates chopped, 1/2 C Red onion thin sliced, 2T Sherry wine vinegar4C Lettuce/frisee, 1/2C Goat cheese, 1/3C Walnuts.
Saute bacon. Pour off grease.
Add oil, 3t honey, dates and onion. Stir in vinegar. S/P. Add to lettuce. Sprinkle with cheese and walnuts. Drizzle with honey.

Mixed Greens with Feta, Almonds & Blueberries
3T Olive Oil, 1 1/2T Red Wine Vinegar, 1t Honey, 5oz Mixed greens, 1/2 C Feta, 1/2 pint Blueberries, 1/4 C Almonds, slivered and toasted
Whisk oil, vinegar and honey. S/P Combine rest and sprinkle with almonds.

Spinach
add: Feta or goat cheese, red onions, dried cranberries, toasted almonds
Balsamic Vinaigrette

Spinach 2
add: mandarin oranges, sliced cucumber, avacado
Lemon Vinaigrette

Spinach 3
add: pecans, strawberries, blueberries, bit of sugar
Strawberry Vinaigrette

Grilled Veg Salad w Tarragon Sherry Vinaigrette
Vinaigrette:
1/2 C Olive Oil, 3 T Sherry Vinegar, 1T Lime Juice, 1T Dijon mustard, 1T Tarragon, fresh leaves S/P
Coat with oil a variety of Veg and grill

Indian Spiced Potato Salad
31/2 pounds of Yukon Gold Potatoes. Boil and cube.
Puree: 3 shallots, 3/4C Mayo, 1/4C ginger, 2T Lemon Juice. Add: 1 1/2C Cilantro. S/P
Toss with potatoes. Garnish with Cilantro Chill 4 hours

"Jello" Salad
Use Agar or Carrageenan, both seaweeds and flavorless. Look for Hain's SuperFruits Naturally Flavored Dessert Mix. Agar is called Kantan in Japan. Use Powder Agar
1T agar powder to 3C liquid. Use less water if want it firmer.
Whisk well. Bring to a boil over med heat. Pour into a lightly oiled pan. Thickens as it cools.Takes 3 hours to cool

Pesto Potato Salad with Green Beans
Boil 4 pounds yellow potatoes and cubed. Cook beans till crisp.
Add 1C Pesto and 1/4C chopped green onions.
Chill. Right before serving mix in 1/4C white balsamic vinegar

Potato Salad Nicoise
Vinaigrette:
1/2 C Olive Oil, 1/4 Lemon Juice, 2T Capers, 1 Garlic, 1t Dijon Mustard, S/P
Boil till tender 15min: 2# Red or Yellow small potatoes
Add to blanch: 1/3 # Green Beans Rinse in cold water. Cube potatoes
Combine: Potatoes, Beans, 3 Tomatoes cut into wedges, 1 C Basil leaves thin sliced, 1/2 Red Onion thin sliced, 1/2C Kalamata Olives. S/P
Arrange 6 hard cooked eggs cut into wedges on top

German Potato Salad
Red potatoes boiled and chunked.
Dressing:
Saute 1 # bacon diced.
Add and heat: 1 1/2 C sugar, 2 T flour, 1 1/c C Vinegar, 1 1/2 C water. S/P
Garnish: Boiled eggs optional

Bean Casserole
Saute bacon and onion.
Add: 1/2 C brown sugar, 1/2 C sugar, 1/2 t dry mustard, 2 T vinegar, 2 T molasses
Add one can each:, kidney, lima, butter, baked, Italian green, garbanzo, yellow string beans

Payaya Avocado Salad
1 medium papaya diced, 1 medium avocado diced, 3/4 cup diced jicama, 2 Tchopped toasted walnuts, 2 T Raspberry Vinaigrette
Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl

Pretzel Salad
crust: 2 1/2 c. crushed pretzels, 1/2 c. brown sugar, 3/4 c. butter melted.
Mix together and bake in large glass baking dish, for 8 minutes. Cool.
Next layer:
1 (8 oz.) pkg. cream cheese 1 C powdered sugar, 4 oz. Cool Whip. Spread over cooled crust. Top with 1 large can mandarin oranges, drained.
Next layer:
1 large orange Jello 2 C boiling water.
Ice to cool, When partially set pour over cream cheese mixture. Let set in refrigerator until set.

TabouliPour 4 C Boiling Water over 1 1/4 C Bulgar. Let stand covered for 2 hours.
Shake in strainer and squeeze excess water.
Mix in:3/4 C Mint, 3/4C Scallions, 3 Tomatoes chopped, 1/2C Lemon Juice, 1/4 C Olive Oil, 3/4 C Garbanzo or white beans. S/P

Tabbouli SaladTabbouli salad's main ingredient is bulgur (cracked) wheat. To prepare bulgur wheat for the salad, measure 1 cup bulgur into a bowl and then pour 1 cup warm water over it and let stand for 30 minutes. Yields 2 cups.
2 cups presoaked bulgur2 large tomatoes, seeded and chopped1 medium cucumber, peeled, seeded, and chopped1 cup green onions, chopped 2 cups fresh parsley, finely chopped 1/3 cup fresh mint, finely chopped Salt to taste (try 1/4 tsp.)1/4 cup fresh lemon juice1/4 cup olive oil. Fresh ground black pepper
1. Mix first seven ingredients together (bulgur through salt), and then add fresh lemon juice. Stir to combine. 2. Refrigerate ingredients for about an hour. When ready to serve, add olive oil and black pepper. Mix well.
Notes: Fresh ingredients are absolutely necessary for good tabbouli. A large lemon usually nets 1/4 cup of juice. A large bunch of fresh parsley can yield 1, 2, or 3 cups chopped; use as much as you want. Cold-pressed, extra virgin olive oil is best for salads.

Warm Spinach Salad6 Bacon, Mushrooms, Spinach leaves, Red Onion, Olive Oil 1/3 White wine vinegar, 2T Sugar, 4oz Goat cheese
Sauté bacon, remove and drain.In same pan, sauté mushrooms. Toss with onion and spinach
Add oil, vinegar and sugar to skillet.Boil and whisk till sugar is dissolved. S/P
Toss with greens and garnish with cheese.

Broccoli Salad
3 broccoli salks, 1/2 C diced onion, 3/4 C raisins, 3/4 C sunflower seeds, bacon.
Dressing: 1 C mayo, 3 T Vinegar, 1/2 C sugar

Oriental Salad
Saute in butter: 1/2 C Sesame Seeds, 3 oz Ramen Noodles, 2 T sugar, 1/2 C almonds.
Add to: 2 # bok choy sliced, 4 green onions
Dressing: 3/4 C oil, 1/4 C soy, 1/2 C sugar, 1/2 C red wine vinegar

Chinese Chicken Salad
4 C grilled chicken strips, 1 C mandarin oranges, 2/3 C green onion slices, 1/2 C roasted peanuts
Serve over napa cabbage
Dressing: 2/3 C OJ, 1/2 C peanut oil, 2 T lemon juice, 1 t fresh ginger diced, S/P
Garnish with peanuts and chow mein noodles

Tortellini Salad
Boil and chill 19 oz pkg tortellini
Mix in: diced cucumbers, cherry tomatoes, diced celery, broccoli flowerettes, black olives, oregano, dill.
Italian dressing garnished with grated cheese

Jello Salads
Pina Colada
Drain: 20 oz crushed pineapple. Save juice
Dissolve; 2 unflavored gelatins in 1/c C cold water
Stir in: 1 C cream of coconut, 8 oz sour cream, 3/4 C 7up, pineapple juice.
Chill for 30 min.
Fold in 3/4 C coconut, 1/2 C macadamia nuts. (banana slices)
Garnish with pineapple chunks

Frosted Orange Jello
Mix: 2 - 4 serving orange jello with 1 1/2 C hot water
Add: 1 C OJ, 1 C crushed pineable, 1 C mandarin oranges.
Pour into 8x8 dish and chill
Frosting: 1 pkg lemon jello with 1 pkg cook vanilla pudding.
Fold in: 2/3 C Cool Whip

Lime Jello
Make up Lime jello and chill to almost solid.
Add mayo, cottage cheese and drained crushed pineapple (or diced pears)
Chill

Fruit Salads
Mandarin Salad
20 oz pineapple chunks, 10z can mandarin oranges, 1 C coconut, 1 C mini marshmellows,
1 C sour cream

Rabbit Salad
2 C grated carrots, 1/2 C Raisins, 1/3 C Salad Dressing, 1/4 C nuts

Taffy Apple
Heat: 1 beaten egg, 1 T flour, 1/3 C sugar, 1 3/4 T vinegar, juice from 8 oz can of crushed pineapple.
Cool then add to: 3 diced granny smith apples and 3 diced red delicious apples, crushed pineapple, 8 oz Cool Whip, 2/3 C dry roasted peanuts
Top with 1/3 C peanuts

Ambrosia
2 C pineapple chunks, 2 oranges sectioned, 1 C green grapes, 1 sliced banana, 1/2 C coconut,
1/4 C sliced almonds, 6 oz yogurt, C mini-marshmellows.

1950's Fruit Salad
3 oz orange jello, 3 oz lemon jello dissolved in 2 C boiling water. Add 1 1/2 C cold water, 3 T lemon juice and chill to slightly thick.
Add: crushed pineapple, banana slices and mini marshmellows.
Topping:
Cook 2 T flour mixed with 1/2 C sugar, 1 beat egg, 1 C pineapple juice
Add: 2 T butter.
Cool and mix: 1 C whipped cream
Top with grated cheddar cheese

Buttermilk Dressing
1 C mayo, 1/2 C buttermilk, 2 T lemon juice, 1 t coarse salt, 1 t celery seed, 1 T fresh oregano,
1/2 t onion powder, pinch of black pepper and cayenne pepper.
Whisk and chill. Will last a week in fridge.

VinaigretteAsian5 T Oil, 2 T Rice Vinegar, 2 t Light Soy Sauce, 1 t Sugar, a few drops Sesame Oil, 1/8 t Fresh Ground White Pepper, to taste
Place all the ingredients in a covered jar and shake to fully blend.
Refrigerate 3 - 4 days.

Balsamic1 C Olive Oil, 1/2 C Balsamic Vinegar, 3 to 5 cloves Garlic minced, 3 T Parmesan Cheese.S/P
Whisk together vinegar, garlic and grated cheese. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste.
Refrigerate up to 2 days. Bring balsamic vinaigrette to room temperature before using.

Basil1 C Fresh Basil Leaves, 1/4 C roasted Garlic, 2 T Parmesan Cheese, 1/4 C Balsamic Vinegar, 3 C Olive Oil. S/P
In blender, combine the basil, garlic, cheese and vinegar.
Turn the motor on low and slowly drizzle the oil . Add S/P

Blueberry1 C Fresh Blueberries rinsed and drained, 1/3 C Balsamic Vinegar, 1/3 C Water, S/P, /3 C Vegetable Oil Place blueberries in blender, pulse to chop. Add vinegar, water, S/P
Turn the motor on low and slowly drizzle in the oil. Blend only until all of the oil is incorporated.
Serve blueberry vinaigrette immediately.

Champagne1 C Mild Olive Oil, 1/4 C Champagne Vinegar, 1/2 C Champagne, pinch of sugar, S/ Whisk oil, vinegar, and champagne together. Season to taste with salt and pepper. Add the sugar, if desired. Serve champagne vinaigrette immediately.

Cilantro Lime1/2 C Extra Virgin Olive Oil, 1/2 C Peanut Oil, 1 Lime juiced with Pulp, 1/4 C Lime juice, 1 1/4 t Green Peppercorns crushed, 1/2 t Cayenne Pepper, 1/2 t Cumin ground , 2 T Fresh Cilantro chopped
Combine all ingredients in a small bowl and whisk. Use at room temperature.

Cranberry1/2 C Jellied Cranberry Sauce, 1/4 C Raspberry Wine Vinegar, 1/4 C Extra Virgin Olive Oil, 1 T Dijon Mustard
Combine all ingredients in blender ;blend until smooth. Refrigerate cranberry vinaigrette until ready to serve.

Dijon
2/3 C Olive Oil, 2 1/2 T Dijon Mustard, 2 1/2 T Red Wine Vinegar. Fresh Ground Black Pepper, to taste Whisk all ingredients until well blended. Serve at room temperature

Sesame Ginger
2T Soy Sauce, 1t Lemon Juice, 1T Oil, 1T Sesame Oil, 1T Tahini, 1T Ginger

Sesame Ginger 23T Ginger diced, 3/4C Rice vinegar, 3T Soy, 3/4C Canola Oil, 3T Sesame oil
Stir in 2t Orange Zest

Greek3/4 C Extra Virgin Olive Oil, 2 T Red Wine Vinegar, 2 T Lemon Juice, S/P, 1/2 t Dry Oregano, 1 clove Garlic finely chopped Combine all ingredients in blender. Blend until smooth.
Refrigerate until ready to serve.

Herb Parmesan1C Extra Virgin Olive Oil, 1 C grated Fresh Parmesan Cheese, 2 T White Wine Vinegar, 1/2 C low-fat Plain Yogurt, 1 t Dried Herbs such as Oregano, Basil, Thyme or a blend, 1 T Dijon Mustard. Store in the refrigerator.

Honey Mustard2 t Dijon Mustard, 1 clove Garlic minced, 1 t Salt, 1/4 t Fresh Ground Black Pepper, 1 C Vegetable Oil, 1/2 C Cider Vinegar, 1/2 C Water 2 T Honey
In a medium bowl, whisk together mustard, garlic, salt and pepper. Gradually whisk in oil, vinegar, water and honey until thickened and smooth. Refrigerate up to 2 weeks.
Shake honey mustard vinaigrette well before using.

Lemon1/4 C Extra Virgin Olive Oil, 2 T Fresh Squeezed Lemon Juice, 3/4 t Fresh Thyme Leaves chopped, 1 clove Garlic minced, 3/4 teaspoon Kosher Salt. Pinch Fresh Cracked Black Peppercorns
Combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve lemon vinaigrette at room temperature.

Peanut1/4 C Roasted Peanuts unsalted. 3 T Rice Wine Vinegar, 2 t Soy Sauce, 1/4 t Hot Chili Oil, 1/4 C Peanut Oil, 2 t Sesame Oil
Chop the peanuts in a blender or food processor; set aside. Combine the vinegar with the soy sauce in a bowl. Whisk in the oils until blended. Stir in the chopped peanuts.

Raspberry
1 C Raspberry Vinegar, 1 C Olive Oil, 1 C Vegetable Oil, 1 C Pure Maple Syrup, 1 T Dijon Mustard, 1 T Fresh Tarragon chopped, 1 t Salt
Combine all ingredients and mix well in blender until dressing thickens.
Serve immediately.

Red Wine1/2 C Red Wine Vinegar, 3 T Lemon Juice, 2 t Honey, 2 S/P, 1 C Olive Oil
Combine vinegar, lemon juice, honey, salt, and pepper in blender. With blender running, slowly blend in oil.Serve at room temperature.

Roasted Garlic
2 T Shallots chopped, 1/3 C White Wine Vinegar, 1 t Dijon Mustard, 1/2 t Salt, 1 pinch White Pepper, 1 Egg White.
6 Garlic Cloves, roasted in a 360 degree oven until softened and lightly browned.
1 C Olive Oil
In blender, blend all ingredients except oil. While blender is running, add oil in a thin stream until emulsified. Serve immediately.

Strawberry
1 C Olive Oil, 1/2 pint Strawberries, 2 T Balsamic Vinegar, 1/2 t Salt, 1/4 t Pepper, 1/4 t Dried Leaf Tarragon, 1/4 t Sugar.
Combine oil, berries, vinegar, salt, pepper, tarragon and sugar in blender until berries are pureed.

Thai
1 clove Garlic finely chopped, 1/4 t Fresh Ginger finely chopped slices, 3 T Rice , 1t Brown Sugar, 1 t Soy Sauce, 1/4 C Olive Oil, 1/2 t Sesame Oil, 1/4 t Red Pepper crushed.

Wasabi
1/2 t Wasabi Paste, 1 T Rice Vinegar, 1 T Soy Sauce, 3T tablespoons Extra Virgin Olive Oil.
In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing.

Side Dishes

Online Cooking
Butter   European Style Butter    Ghee
Nut Butter

Polenta    Three Corn Polenta    Polenta With Greens

Pasta Grannies

6 Fancy Potato Recipes    Diner Hash Browns 
Savory Coconut Rice     How To Cook Perfect Fluffy Rice    Persian Rice
Sauerkraut
Sear Mushrooms
Green Bean Casserole
Corn Pudding
Braised Red Cabbage
Beetroot

Roasted Balsamic Sweet PotatoesPreheat oven 400
Bring to a boil:1T Brown Sugar and 1/4C Balsamic Vinegar. Stir until sugar dissolves. Reduce heat till thick
Add 1/4 C butter and 1t Kosher Salt
Add:3 yams, peeled and cubed
Bake 40 minutes

Batter-fried Zucchini1 large zucchini, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thick
Olive oil for frying, 1/2 T salt
Batter:
8 ounces of bottled soda water, 1/2 teaspoon of sea salt, 3/4 cup + 1 tablespoon of all-purpose flour
Cut zucchini slices in half if they are long. Slices measuring about 3 inches long work best.
Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
Make the batter:
Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Fry: Bring oil to high heat. Coat zucchini in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.

Onion Rings
1 large sweet onion
1 C flour, 1/2 t salt, 1/4 t cayenne pepper, 2/3 C water, 2 T vegetable oil
1 egg white, stiffly beaten
Cut onion into rings and cover with ice water. Refrigerate while making the batter. Combine batter ingredients, folding in stiffly beaten egg white last. Drain the chilled onion ring slices, dip in the batter and fry in batches in hot oil (375°) for 3 to 5 minutes or until golden brown. Drain on paper towels.

Asparagus in Almond Butter
2 pounds fresh asparagus
1/4 C slivered blanched almonds, 1/4 C butter, 1 T lemon juice, 1/2 t salt
Cook the asparagus in boiling salted water until tender; drain well. In a saucepan over low heat, melt butter. Add almonds and cook until golden brown, about 6 or 7 minutes. Remove from heat; add lemon juice and salt. Pour sauce over hot cooked asparagus.

Asparagus in Pasta
1 pound fresh asparagus spears
1 package (12 ounces) fettuccine
1 medium onion minced, 2 to 3 cloves garlic minced, 1/2 C melted butter,
1/2 # sliced mushrooms, 1 medium carrot, peeled and thinly sliced
1/2 C chicken broth, 2 t dried basil, 3/4 C heavy cream, 1/2 C chopped red pepper
1 cup fresh grated Parmesan cheese
salt and pepper, to taste
fresh Parmesan cheese, grated, for garnish
Snap off woody ends of asparagus and cut spears diagonally into 1-inch pieces. Set aside.
Cook fettucine; drain and set aside.
Saute onion and garlic in melted butter in a large skillet over medium heat for 3 minutes. Add asparagus, mushrooms, and sliced carrot; saute for about 7 minutes. Add chicken broth and dried basil; cook over high heat for 3 to 5 minutes or until liquid is reduced by about one-third. Reduce heat to medium-high and add the cream and red pepper; cook an additional 3 minutes.
Add cooked fettucine, 1 cup of Parmesan cheese, and salt and pepper. Cook over low heat, stirring constantly, until heated through. Sprinkle with additional Parmesan cheese before serving. Serves 6 to 8.

Acorn Squash with Honey Apples
2 acorn squashes
boiling water
3 tart apples, such as Granny Smith
melted butter, about 1/2 cup plus 1 to 2 tablespoons
1/2 cup honey
salt
Wash squashes and halve lengthwise; scoop out seeds and scrape out fibers. Put halved squashes into baking dish, cut side down. Put the baking dish on the oven rack and add about 1/2 inch of boiling water to the dish. Bake at 400° for 20 minutes.
While acorn squashes are baking, prepare the apple stuffing. Peel, core, and dice the apples. Mix apples with 1/4 cup melted butter and the honey. Turn acorn squash halves cut side up and brush with melted butter then sprinkle with salt. Fill each acorn squash half with apple and honey mixture. Cover pan with aluminum foil and continue baking at 400° for 30 minutes longer, until squash and apples are tender.Recipe for acorn squash serves 4.

Baked Cabbage and Apples
1 medium head cabbage, coarsely chopped and 2 cups apples, sliced, peeled
1/3 C sugar, 1 C fine bread crumbs, 6 T melted butter
Drop chopped cabbage in boiling water and cook 3-5 minutes. Until slightly tender but still crunchy. Drain well. Layer cabbage and apples in a 2 - quart casserole, sprinkling sugar and bread crumbs on each layer.
Pat top layer flat before adding last crumbs. Pour melted butter over top of casserole. Cover and bake at 350° For 45 minutes, or until hot throughout. Remove cover during last 15 minutes.

Cheesy Cabbage Casserole
1 medium head cabbage sliced thin
10 T butter, 1/3 C flour, S/P
4 C milk, 2 C shredded cheddar cheese, 1 C bread crumbs
Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes. Drain and add 2 tablespoons butter; set aside.
In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.
In a greased 3-quart or 13x9x2-inch pan, layer half of drained cabbage, pour on half of the cream sauce, then the rest of the cabbage and cream sauce on the top. Sprinkle the top with the shredded cheese. Melt remaining 2 tablespoons butter and toss with bread crumbs; sprinkle over the cheese layer. Bake uncovered in a 350° oven for about 40 to 45 minutes. Serves 10 to 12.

Candied Carrots
6 large carrots, peeled, 12 small white onions, peeled
3 T butter, 1 T sugar, 1/3 C light molasses
1/4 t salt, 1/4 t ginger, 1/4 t allspice
Using separate medium saucepans, cook carrots and onions, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain each well.
Melt butter in large skillet; stir in sugar, molasses, salt, and spices. Heat, stirring constantly, to the boiling point. Add carrots and onions, stirring to coat well with syrup. Simmer, stirring frequently, for about 10 minutes, or until nicely glazed. Candied carrots and onions serves 6.

Carrots with Fresh Herb
2 pounds carrots
2 T olive oil
freshly ground black pepper
1/2 C diced onion
1 T chopped fresh thyme leaves, 1 T chopped fresh rosemary
1 orange cut into 8 wedges
Carrot recipe directions Wash and trim carrots, peel if desired, then cut in half crosswise. Heat oil on high in a large 12-inch skillet; place carrots closely together in pan in single layer. Sprinkle with chopped onion and freshly ground pepper. Reduce heat to medium-low; cover and cook, turning once after about 15 minutes. Continue cooking for about 15 minutes longer, or until fork-tender. Liquid should be evaporated and carrots beginning to caramelize at end of cooking time. Sprinkle with fresh herbs. Squeeze two of the orange wedges over carrots. Toss well and serve with remaining orange wedges. Carrot recipe with herbs serves 6.

Corn Custard with Cheese
4 cups fresh corn kernels (about 6 ears)
4 eggs, 1 1/4 C milk, 6 slices white bread, cut in cubes
2 C shredded Cheddar cheese
1/2 C chopped green onion, 1/4 C finely chopped onion, 1/4 C fresh chopped parsley
1 t sugar, optional
S/P
In a large mixing bowl, lightly beat eggs. Stir in remaining ingredients, blending thoroughly. Pour into a buttered 2-quart casserole; cover casserole and refrigerate for 4 hours or overnight. Uncover casserole and place the dish inside a larger baking pan. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. Bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean.Makes about 6 servings.

Corn Fritters
2 C flour, 1 T baking powder, 1/2 tsp. salt, 1/4 C sugar
2 beaten eggs, 1 C milk, 1/4 C melted butter
1 can whole kernel corn, drained (or about 1 1/2 cups frozen, thawed or fresh)
powdered sugar or syrup
Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn last. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown. Sprinkle with powdered sugar or serve with syrup. Serve corn fritters warm.

Scalloped Corn and Tomatoes
2 cans diced tomatoes, drained (15oz)
1 can whole kernel corn, drained (15oz)
1 can cream-style corn, (15oz)
2 beaten eggs, 1/4 C flour, 1 T sugar, 1 t pepper, 1 chopped onion, 1/2 t garlic powder
1/3 C butter, 2 C soft bread crumbs, 1/2 C Parmesan cheese,
Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar, and pepper. Pour into casserole. In a skillet over medium heat, melt butter; saute onion until soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese; sprinkle over the top of the casserole. Bake for 50 to 60 minutes.Serves 8.

Baked Corn on the Cob with Horseradish butter
4 to 6 ears of corn
1/2 C soft butter, 1 T mustard, 1 t prepared horseradish
S/P, parsley
Husk corn; remove silk. Spread a little Horseradish Butter on each ear of corn. Wrap each cob loosely in foil and bake at 450° for 20 to 25 minutes. Serves 6.
Horseradish Butter Combine butter, mustard, horseradish, salt, and pepper; cream until light and fluffy. Sprinkle extra butter with parsley and pass with hot corn.

New Mexican Corn and Zucchini
Saute some diced onion and garlic.
Add fresh corn and zucchini. Add some green chili

Balsamic and Brown Sugar Glazed Beets
7 to 9 beets, peeled, quartered
1 1/2 C water, 3/4 C brown sugar, 1/3 C balsamic vinegar, 2 T butter
Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.

Broccoli Cauliflower Casserole
2 C water, salt, pounds of broccoli and cauliflower pieces
milk
5 T butter, 4 T flour, S/P, dash nutmeg,
2 T dry bread crumbs, 2 T Parmesan cheese, 1/8 t paprika
In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
Turn vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450° for about 20 minutes, until casserole is bubbly. Serves 4.

Broccoli in Sesame Seeds
1 pound fresh broccoli
1 T vegetable oil, 1 T vinegar, 1 T soy sauce
1 T + 1 t sugar *
1 tablespoon sesame seed, toasted
Trim and wash broccoli; drain. Cook broccoli spears in a small amount of boiling salted water just until tender, about 15 minutes. Drain and arrange broccoli spears in a serving dish.
Meanwhile, in a small saucepan, combine vegetable oil, vinegar, soy sauce, sugar, and sesame seed; bring to a boil. Pour sauce over the hot broccoli, turning spears to coat thoroughly. Serve immediately.Broccoli recipe serves 4.

Sweet and Smokey Barbecue BeansCook 1 slice bacon
Saute in drippings:1/2C chopped onion and garlic
Add:8oz tomato sauce, 1C water, 1/4C brown sugar, 2T molasses, 2T vinegar, 3/4t dry mustard
Bring to boil. Reduce heat and simmer 5 minutes, stir
Add:bacon16oz can Kidney beans, drain and rinse16oz can pintos, 16oz can cannellini white beans. S/P
Bring to a boil then simmer 10 min.

Caramelizing OnionsCaramelizing onions breaks down their sugars: softening, searing and slowly transforming them into an aromatic, nutty brown treat. Sweeter varieties of onion, like Walla Walla and Vidalia, caramelize more quickly than others.
Cut onions into crescent-shaped slices. Heat a small amount of oil or butter in a skillet over medium-high heat. When the fat shimmers, stir in the onions until coated with oil. Add a pinch of salt, then stir periodically, allowing the onions to darken.
It’s okay if the onions stick to the skillet somewhat. But if you think they’re sticking too much, add a small amount of water, then stir vigorously, deglazing the skillet until the onions have reached the desired color, flavor, and texture.

Summer CurryCook 2C Brown Rice
Mix with:1C Sunflower Seeds, 1C Raisins, 1T Orange Juice,1t Curry, pinch Nutmeg
Steam:3 Zucchinis, 3 Carrots, 3 Apples
Add:3 Bananas
Serve fruit mix over Rice and Garnish with yogurt and orange zest

Fried CorncakesPreheat oven 300
Blend: 1 C Flour, 1T Sugar, 1 1/2t Baking Powder, 1/2t Salt, pinch Cayenne
Add and blend: 2/3 C Milk, 1 Egg, 1/2t Vinegar
Add:2 C Corn, 1/2 C Green Onions
Fry 2T drops and put in oven to warm.

Au Gratin Potatoes
2 to 2 1/2 pounds red-skinned potatoes
2 T butter, 1/2 C diced onion, 2 minced garlic, 1 T fresh parsley, 2 T flour, 1/4 t pepper
1 1/2 C milk, 1 C shredded sharp Cheddar cheese, S/P
Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking.
In a saucepan, melt butter over medium-low heat. Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.
Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender.Serves 4 to 6.

Coconut Lime Rice
1 C basmati rice, 1 T coconut oil, 1 t butter, 1/4 C flaked coconut, 1 C coconut milk, 1 C chicken broth salt, 1 lime zested and juiced, pepper,
Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Lemongrass Coconut Rice
1 stalk lemongrass, bottom 6 inches only, outer leaves peeled
1 C long-grain rice rinsed and drained
1 3/4 C coconut milk, 2 bay leaves, 1/2 t ground turmeric, 1 pinch salt
Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.

Spaetzle Noodles
3 C flour, 4 large eggs beaten, 1 t salt, 1/2 C water (or more), 1/4 t nutmeg, 1/4 C butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels.
Brown noodles in melted butter over low heat.

Roasted Cauliflower with Tahini1/4 cup extra-virgin olive oil, 4 tsp. ground cumin, 2 heads cauliflower, cored and cut into 1 1/2'' florets, S/P, 1/2 cup tahini, 3 cloves garlic, smashed and minced into a paste, Juice of 1 lemon
1. Heat oven to 500°.
Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25–30 minutes.
2. Meanwhile, combine tahini, garlic, lemon juice, and 1/2 cup water in a small bowl and season with salt. Serve cauliflower hot or at room temperature with tahini sauce.

Roasted Potatoes w Bay
Preheat oven w 450
Cook over medium heat till just warm: 2T Olive oil and 4 Bay Leaves
Coat 2 pounds small red new potatoes
S/P
Bake 45 minutes

Rosemary Broiled TomatoesPlace tomatoes halve cut side up.
Saute in butter 1 garlic clove.
Toss in 2/3C breadcrumbs and fresh rosemary.
Spoon on top of tomatoes and broil.

Catalan SpinachSaute:Golden Delicious apple about 3 minutes. Add 1/2 C Pine Nuts and saute 3 more minutes.
Add a bit more oil and 2 green onions and 1/2C raisins.
Add 18oz Spinach till wilted.
S/P

Crepe Filling Recipeshttp://www.world-of-crepes.com/index.html

Sauce for Vegetables
Curry Honey Sauce1 1/2 c. mayonnaise, 3 tbsp. lemon juice, 3 tbsp. honey, 3 tsp. curry powder
Combine mayonnaise, lemon juice, honey and curry powder. Serve in separate bowl with a bowl of cheese.

Lemon Mustard Sauce
3 tbsp. lemon juice, 4 tsp. Dijon mustard, 1/2 tsp. sugar, 2 scallions, Salt and pepper to taste,
3/4 c. salad oil
Steam vegetables until just tender. Stir together lemon juice, mustard, sugar, salt and pepper. Slowly whisk in oil until blended. Stir scallions into sauce. Toss sauce into steamed vegetables.

Creamy Dill Sauce
1/2 c. mayonnaise, 1/2 c. sour cream, 1/2 tsp. dill weed, 1 tsp. mustard, 1/2 tsp. lemon juice

Sour Cream Sauce
2 tbsp. butter, 2 tbsp. flour, 1/4 c. minced celery, 2/3 c. water, 1/2 c. sour cream, Dash of salt, Dash lemon pepper1/2 tsp. prepared horseradish
Melt butter in small saucepan over medium heat. Add flour and cook over low heat until smooth, stirring constantly. Stir in celery, water, sour cream, salt, lemon pepper and horseradish. Mix until well blended. Cook over low heat 3-5 minutes longer, stirring frequently.

Cheese Sauce
3 T butter, 3 T flour, 1/2 t salt, 1/8 t black, 1 1/2 C milk, 1 C grated sharp Cheddar
Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.

Miso Sauce
2 tbsp. toasted sesame seeds, 1 tsp. grated ginger root, 1 tsp. minced garlic, 2 tbsp. red miso,
2 tsp. maple syrup, 2 tbsp. dry sherry, 1 tbsp. Chinese rice wine, 3tbsp. lemon juice,
2 tsp. roasted sesame oil
Combine all ingredients and toss with hot vegetables. Serve at once. Serves 4. This recipe also goes well over pasta.

Almond Butter Sauce
2 tbsp. almond butter, 3/4 tsp. cayenne, 2 1/2 tbsp. sesame oil, 1 t honey, tbsp. tamari,
2 tsp. rice vinegar, 1 tbsp. green onion, 1 1/2 tbsp. cilantro
Mix together the almond butter, cayenne and oil in a small bowl. When smooth, add remaining ingredients.

Thai Peanut Sauce
1/3 C hot water, 2/3 C peanut butter, 1/3 C soy sauce, 2 T lemon juice, 1 t cayenne pepper, 1/4 C light corn syrup, 1/4 C dry sherry
Combine all ingredients in a large bowl and stir well.

Peanut Sauce 2
1 1/2 C creamy peanut butter, 1/2 C coconut milk, 3 T water, 3 T fresh lime juice,
3 T soy sauce, 1 T fish sauce, 1 t hot sauce, 1 tablespoon minced fresh ginger, 3 cloves garlic, 1/4 C chopped fresh cilantro
Mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilanmtro just before serving.

Drinks

Online Cooking
Masala Chai
5 Hot Chocolate-In-A-Jar Recipes    Instant Hot Chocolate Mix 
 French Hot Chocolate    Creamy Italian Hot Chocolate
3 Holiday Coffee Creamers

Piña Colada
Boozy Ice Pops    5 Cocktail Popsicle Recipes   Vodka Popsicles    Wine Popsicles

My Favorite: Juice, banana, almond butter, frozen fruit, blueberries, almond flavoring and nutritional powder in a blender.

Power Shakes1 cup skim milk, 3 tablespoons wheat germ, 1 tablespoon strawberry jam, 1/2 cup sliced strawberries, 1 small very ripe banana, 4 ice cubes

2 organic eggs, 1 banana, 2 Tbs of frozen blueberries, 1/3 cup of water or almond milk,
1 cup of soy milk, 1/2 ripe avocado, 4 tbsp of packed brown sugar, 5 ice cubes, 1 tsp of lime juice, 1 tsp of lemon juice, 1 frozen banana

1 cup of vanilla soy milk, 1/4 cup of coconut milk, 1/2 cup of fresh coconut shavings, 5 ice cubes, 2 tbsp of brown packed sugar

12 oz. water, 4 ice cubes, 1 tablespoon heavy cream, 1 tablespoon cream of coconut, 2 scoops chocolate protein powder

1 cup chopped mango, 1 cup lowfat milk, 1 cup fresh or frozen raspberries or strawberries, 1/2 cup soft tofu, cut up and drained1 - 2 teaspoons honey, 1 teaspoon vanilla6 ice cubes

1 cup fresh or frozen blueberries, 1 cup plain yogurt, 1 cup pineapple juice,2 tablespoons honey

Pina Colada
1 cup nonfat milk, 1 packet vanilla Carnation Instant Breakfast powder, 6 oz. low-fat pina colada yogurt, 1/2 cup crushed pineapple, in natural juice, 2 tbs. light coconut milk, 1/2 tsp. rum extract, 4 ice cubes. Mix all ingredients in a blender for one minute, or until smooth.455 calories, 10 percent fat (5 grams), 21 grams protein, 82 grams carbohydrate per serving

Cherry Cordial
1 cup nonfat milk, 1 cup low-fat cherry yogurt, 1 packet chocolate Carnation Instant Breakfast powder, 1/3 cup frozen cherries. Blend ingredients for 45 seconds, or until smooth.551 calories, 7 percent fat (4 grams), 21 grams protein, 109 grams carbohydrate per serving

Morning JumpStart
2 tsp. Chai tea, 2 cups nonfat milk, 1/3 cup whey protein powder, 1 tbs. honey, 1/8 tsp. nutmeg, 4 ice cubes, Simmer tea in milk for five to eight minutes. Refrigerate. Pour milk into blender, straining out tea leaves. Add remaining ingredients. Blend one minute or until smooth.381 calories, 2 percent fat (1 gram), 40 grams protein, 53 grams carbohydrate per serving

Caribbean Crush
1 cup papaya juice, 1/3 cup crushed pineapple in natural juice, 1/2 banana cup whey protein powder, 6 ice cubes. Add all ingredients to blender and blend one minute, or until smooth.366 calories, 5 percent fat (2 grams), 25 grams protein, 62 grams carbohydrate per serving

Apple Pie A La Mode
1 cup unfiltered apple juice, 1/2 cup unsweetened applesauce, 1/3 cup vanilla nonfat frozen yogurt, 2 tbs. toasted wheat germ, 1/3 cup whey protein powder.
Add all ingredients to blender and blend for approximately one minute, or until smooth.346 calories, 5 percent fat (2 grams), 27 grams protein, 55 grams carbohydrate per serving

Antioxidant Advantage
1 cup non-fat milk, 6 oz. kiwi-strawberry nonfat yogurt, 1/2 cup frozen strawberries, 1 whole kiwi, 1 tbs. lime juice, 5 grams powdered creatine monohydrate.
Blend all ingredients for 45 seconds, or until smooth.316 calories, 3 percent fat (1 gram), 18 grams protein, 61 grams carbohydrate per serving

Lemon-Lime Zinger
1 one-inch piece fresh ginger, 2 cups cold unflavored sparkling water, 1 tbs. lemon juice, 2 tsp. lime juice, honey, 1/8 tsp. salt.
Grate ginger and squeeze out juice. Combine ginger juice with remaining ingredients and mix in a blender for 20 seconds. Serve immediately.36 calories, 0 percent fat (0 grams), 0 grams protein, 9 grams carbohydrate per serving

You can customize your power drink by adding these ingredients:
Fiber: With experts advising a target goal of 25 to 35 grams per day, getting enough fiber is often difficult. Juices and smoothies are usually devoid of fiber, but they don't have to be. Increase the fiber content of your power drinks by adding wheat germ and fruits with skins or seeds, or eat some whole-wheat crackers or breads with your drink. The extra fiber will help prevent insulin spikes and rapid crashes.
Protein: Protein powders add muscle to your drink without any unwanted ingredients. Nonfat dry milk powder and whey protein powder provide protein, carbohydrate, calcium and riboflavin.
Instant breakfast powders: These powders are great sources of energy and nutrients. If you're lactose-intolerant, choose a lactose-free energy-boosting supplement powder.
Creatine monohydrate: Creatine can help you build strength for weight training or other power sports. Add it to a shake or power drink to get in your daily five- to 10- milligram dose.
*********************************************
Simple Syrup
Heat till sugar is dissolve about 4 min: 3 C water + 1 1/2 C sugar.
Transfer to a med bowl and set that in a larger bowl of ice water till chilled.
Store in airtight container in fridge up to 2 months.
Mint Syrup
Combine 3/4 C Simple Syrup and 2 C mint leaves (packed) and puree. Let stand 10 minutes and then pass through a fine sieve.
Lemon Liquere
Soak lemon peel in vodka for 2 weeks and add Simple Syrup

Homemade Liquere
http://allrecipes.com/HowTo/Homemade-Liqueurs/Detail.aspx

Ginger Ale
2 C coarsely chopped fresh ginger, 3 strips lemon peel (about 4 inches each) yellow part only, 1-1/2 cups sugar, 3 quarts chilled club soda, Ice cubes
Place ginger, lemon peel, and 4 cups of water in a 4-quart saucepan. Bring to a boil over high heat. Simmer at a low boil, uncovered, for about 10 minutes. Add sugar, stirring constantly, and continue to boil until reduced to about 3 cups, another 15 minutes.
Place a fine wire strainer over a large bowl. Pour in ginger mixture to separate solids from liquid. Discard the lemon peel. The strained cooked ginger pieces may be reserved for other uses (good with vanilla ice cream or yogurt), if desired. Cool the syrup, pour into a glass container, seal tightly, and chill at least 1 hour until cold or up to 1 week.
For each 16-ounce serving, mix 1/4 cup ginger syrup with 1 cup cold club soda and pour over ice. Additional ginger syrup and/or sugar may be added to taste.

Ginger Mint LemonadeMix:1/2C Mint, fresh chopped1/3C Ginger, fresh chopped1/3C Honey
Add:2C Boiled water
Let steep 30 minutes.Strain.
Add:1/3C Lemon Juice enough cold water to make 4C total.
Garnish with mint and lemon slice.Can make a day ahead.

Punch Recipes Rum or Vodka can be addedMint SyrupBoil then let stand 30 Minutes and then strain1bunch Mint, 1qt Water and 2C Sugar. Keep fridged airtight for months.Can be used for smoothies, lemonade and tea

Mango Mint 2qt Mango juice, 1qt Sparking Water, 1/2C Mint Syrup, Lemon Slices
Lime-Ginger Crush 2qt Apple juice, 1qt Pineapple Juice, Juice of 5 Limes and 4in Grated Ginger (pulp discarded)
Maple Tonic 3qt Sparking Water, 1C Maple Syrup and Lemon Slices
Tropical Punch 2 1/2qt Pineapple Juice, 2C Coconut Milk (unsweet), pinch of Cardamon and Lime Slices
Passion Punch 1qt PassionFruit Nectar, 1qt Pineapple or OJ, 1qt Sparking Water and Orange Slices
Orange Sherbet Punch Mix until sugar dissolves:4C Chilled OJ1C Milk3T Sugar2t Grated Orange Peel Nutmeg
Can be made 3 days ahead.
Pour 1C Sparkling water into OJ mix.Scoop 1qt Orange Sherbet into glasses and pour OJ mix over.

More Recipes on the Web
Alcohol
http://www.mixologyguide.com/
http://www.drinkoftheweek.com/drink-recipes/
Smoothies
http://www.flowercarole.com/
Coffee
http://www.drinksmixer.com/cat/18/

Vegetarian Main Meal

Online Cooking

Moussaka in the Forest
Spanakopita
Enchiladas (raw vegan)    Sweet Potato Enchiladas    Ten Minute Enchilada Sauce
Cheese Enchiladas     Vegetarian Enchiladas
Shrimp Etouffee    Garlic Shrimp

Fried Cauliflower "Chicken"       Cauliflower Buffalo Wings

FalafelFalafel & Flatbread
Lasagna         Lasagna
Pasta Grannies

Hash Brown Breakfast Cups      Potato Pancakes   Smoky Sweet Potato Chilli
Balsamic Potatoes    Lemon Roasted Potatoes
Potato Salad
Black Beans   Cuban Black Beans   Creole-Style Spicy Red Beans & Rice
Sweet Potato & Black Bean Chili  
Chickpea Curry

Poached Eggs    5 Ways to Cook Eggs    Eggs Benedict    Martha Stewart Egg Benedict
Stroganoff
Basil Ricotta Gnocchi    Ricotta Dumplings

Fresh Spinach Pasta    Homemade Pasta     29 Handmade Pasta Shapes
10 Pastas    8 One Pot Pasta    4 Healthy Pasta    Shrimp Alfredo    Artichoke Spinach Stuffed Shells
Gordon Ramsay Perfect Pasta    Creamy Spinach Pasta   Lemon Pasta   Mushroom Cream Pasta
Lemongrass Vegetable Pasta Stir Fry 
Flautas
Taco Salad Shell     Taco Salad with Cilantro Lime Vinaigrette

Swedish Meatballs   Vegan Meatballs
B.L.T. Pasta
Green Coconut Chicken
Vegan Sushi
6 Veggie Burger
Vegan Fish Burger
Mushroom Ragout
Bacon Cheddar & Spinach Strata
Vegan BBQ Ribs
Vegan Sausage
Vegan BBQ Pulled Mushroom Sandwhich
10 Vegan Meat Dishes
3 Vegan Dishes

Savory Bacon & Crab Bread Pudding Benedict
Artichoke Spinach Stuffed Shells
Truffled Cauliflower Gratin
Bento Boxes   Bento Box   Bento Box
Veg Bowls     Veg Bowls

Quiche    Cauliflower-Crusted Quiche   Bacon & Leek Quiche
Spaghetti Squash And Eggplant Meatballs

One Pot Pasta    Mac & Cheese   Pasta dough & 5 Pasta Shapes    Tastiest Pasta
Boiled Dumplings    Butternut Squash Ravioli    8 Epic Lasagnas    Gnocchi
Green Dough Lasagna
Arancini in the Forest
Pourable Pizza

Sliders 10 Ways       Beet Sliders    Beet Rubens
Tamales     Tamales

High Protein Meals    High Protein Meals
18 Vegetarian Bowls

How to Make Tofu
Tofu that don't suck          General Tso's Tofu          Pad Thai
Tofu You Actually Want to Eat
Make Tofu Look & Taste Like Chicken            Southern Fried TOFU Chicken
6 Ways To Flavor & Cook Tofu               Cook Tofu Like a BOSS
How to Make Silken Tofu + Savory & Sweet Twists

 

Spinach Enchilada Verde
1 C light sour cream, 1 (7 ounce) can green salsa, 1 bunch fresh spinach (rinsed and thinly sliced), 2 C shredded Monterey Jack cheese, 1 (10 ounce) package corn tortillas
Preheat the oven to 350 degrees F. Stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish.
On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned

Mexican Lasagna
Mix: 2 C corn, 15 oz black beans, 14 oz diced tomatoes, 4 oz green chilis, 3 green onion.
oregano, basil, garlic, cumin.
Layer with tortillas and cheese. Bake for 20+ min at 400
Garnish with sour cream

Angel Hair with Peas Walnuts and MintToast 1/2 C Walnuts
Puree:Nuts, 1/2C Peas, 1/2 C Mint, 2 Garlic and 4T Olive Oil
Boil: 12oz Angel Hair Pasta
Add:Puree, 1C Feta, 1/2C Peas and 3T Olive Oil, s/p

Roasted Veggi Pasta
Roast at 450 for 20 min: zucchini, onion, yellow summer squash, carrots in olive oil.
Reduce heat to 350
Mix: 3 C cooked pasta, 16 oz fontina cheese, 1 1/2 C heavy cream, 1/2 C diced tomatoes,
1/4 C parmesan, 2 minced garlic cloves, S/P
Top with 1/4 C parmesan. Bake in a greased 13x9 for 30 minutes.

Cheese Fritters2-3 c oil
1¼ c flour, ¼ t salt, 2 t baking powder, 1 egg, 2/3 c milk, ¾ c cheddar cheese grated.
Pour oil into pan over medium-high heat.
Sift together flour, salt, and baking powder. In the other bowl, beat the egg, then mix in milk. Combine the wet and dry ingredients, add cheese, and beat for 3 minutes, until smooth.
When the oil is hot, drop spoonfuls of fritter mixture and fry until brown. Place cooked fritters on paper towels to soak up excess oil, then serve hot.

Three Cheese - Veggi StrataNight before:Butter 9X9 baking dish
Sauté:1# mushrooms and 1md onion. When tender add and sauté 1 more minute 3C Asparagus
Layer:6 slices sourdough bread, mushroom mix and Cheddar, goat and Parmesan Cheese
Mix and pour over above:3 eggs, 1 1/4C milk, S/P
Fridge overnight
Next day Preheat 350Bake 40 minutes till brown and eggs firm.

Baked Spinach
Mix: 2 C brown rice and 3/4 C grated cheese
Mix then add: 2 eggs, parsley, s/p
Add: 1# fresh spinach, 2 T wheat germ.
Top with wheat germ + butter.
(The brown rice/cheese can be the crust. Add cottage cheese to spinach)
Bake 35 min for 350

Sesame Parmesan Eggplant
Saute 1/2" eggplant slices. Layer in a casserole dish.
Saute: 2 C Marinara sauce, spices, 1/2 onion, 1 carrot sliced, 1/4 C Parmesan Cheese
1/2 C toasted sesame seeds. Pour over eggplant. Top with Mozzerella
Bake for 20 min at 350

Summer Curry
Mix and warm: 5 C cooked brown rice, 1 C toasted sunflower seeds, 1 C raisins, 1 1/2 C OJ,
3/4 t nutmeg, 1 1/2 t curry powder
Steam: 3 zucchinis, 3 carrots, 3 apples. Add 3 bananas. Serve over rice.
Top with yogurt and orange rind

Greek Skillet with Mint
Saute onion and garlic in olive oil. Add cubed eggplant and green beans.
Add: 1 t mint, 1 t dill, parsley.
Add: 2 T lemon juice, 1 C can diced tomatoes, 8oz tomato sauce. Cover and cook 15 min.
Serve over brown rice with yogurt
Lentil Curry
Boil till water is absorbed:I C lentils, salt and 2 C water for 25 minutes
Boil till water is absorbed:3/4C Brown Rice, 1/4C Soy grits in 2C water.
Sauté:2C Onions1/2 Cauliflower2 Garlic
Add:2T Curry
Add: Rice1C Peas Cayenne to taste and water as needed, 3/4C water
Garnish with Cucumber and yogurts, chutney, raisins, nuts or coconut

"Meat" Loaf1¼ c veggie stock, 1½ c ground TVP or seitan, 1 onion minced, 2½ T olive oil, 1½ c tomato sauce, 3 oz tomato paste, 2 t oregano, 2 t thyme, ½ pound firm tofu, 1 egg, 3 c bread crumbs.
Preheat oven to 375. Heat stock to a near boil, add TVP, and simmer for 10 minutes.
Meanwhile, heat 2 T olive oil and sauté onions until transparent and golden, 3-5 minutes. Add TVP and continue cooking about 3 minutes, until brown.
In the food processor, purée tomato sauce, tomato paste, oregano, thyme, and tofu.
Combine TVP, tomato purée, and remaining ingredients. Lightly oil the bread pan, spread the "meat" loaf into it, and cover with foil.
Bake for 30 minutes, remove foil, and continue baking for 10 more minutes.

Mushroom Stroganoff1/2 # Flat egg noodles
1T Butter, 1 Onion chopped, 1/2# Mushrooms, 2 Garlic, 2T Parsley, 3 Worcestershire dashes, 1C Cottage cheese, 1/2C Yogurt, S/P.
Cook noodles
Sauté onions, mushrooms, garlic in oil.Add parsley at the end. Stir in Worcestershire
In a blender, cottage cheese, yogurt, S/P
Stir into mushrooms. Serve over noodles. Garnish with parsley

Thai Rice Noodles w Cilantro Ginger SauceSoak in hot water for 20 minutes Rice Noodles
Sauté: 2 Onions
Add and sauté 2min: 2 Plum tomatoes diced, 2T Ginger, 1t Cumin, Jalapeno
Add: Noodles, 1T Sugar and 1/2C water till noodles soften 3min
Remove from heat and add: 3T Lime juice, 1/2C Cilantro, Salt
Garnish with crushed peanuts

Pasta w Spinach Lemon Cheese Almonds1 pound Pasta
Sauté: Garlic in Olive Oil and Butter
Add: 1/4C Lemon Juice and grated peel
On top of Pasta: Baby Spinach and toasted Almonds. Pour hot lemon mix over pasta till spinach is wilted. Garnish with Mozzarella

Tomato Tarragon QuicheFilling: Garlic, 1T Tarragon, 16oz Tofu Silk, 1/2 C Sour Cream, 2 Eggs, 1T Olive Oil, Salt
Puree and pour over 2 Tomatoes in pie crust. Bake 15 min in 425 oven, reduce to 350 for 25 more minutes.

Basic Quiche
4 eggs
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Bake as above.

Song of India RiceSaute: 1T Curry, 1/2 C Cashews and raisins, 1 Onion, 1 Apple
Add: Cooked brown rice and soy grits(11/4C B Rice and 2 T SG)Salt
Garnish with Yogurt

Greek Spinach WedgesBake 45 in 350 oven
Beat:3 egg whites, 2C ricotta and 1/3C whole wheat flour
Add 1/4 # Feta and 1 # chopped Spinach.
Garnish with Black Olives.
Pour into pie plate and bake for 45 min.

Fettucini Alfredo
1/2 C butter, 2 T cream cheese, 1 pint heavy cream, 1 t garlic powder, salt black pepper,
2/3 C grated parmesan cheese, 1 lb fettuccine , prepared as directed
In a medium saucepan, melt butter. When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.
(I like stock/cream)

Vegetable Lasagna w White Sauce
2 small zucchini, 1/2 bunch broccoli, 1 bunch spinach leaves, 2 T butter, 1/2 t dried oregano, 1/2 t salt (divided), 15 ounces ricotta cheese, 2 eggs, 12 lasagna noodles,
Sauce
3 T butter, 1/4 C flour, 2 1/2 C milk, 1/4 C parmesan cheese, 8 oz mozzarella cheese
Dice zucchini. Coarsely chop broccoli and spinach.
In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
In medium bowl, with fork, mix ricotta and eggs; set aside.
Prepare lasagna noodles as label directs. Drain.
Meanwhile, preheat oven to 350 degrees F.
Sauce
In 2-quart saucepan over medium heat, melt 3 T butter. Stir in flour and 1/4 t salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

Tofu MarinadesAsian 2Garlic, Ginger, Soy, Mirin, Honey, sesame oil and scallions
Onion Garlic, Garlic, Soy, oil, Vinegar, Liquid Smoke
Curry Ginger Soy, Honey, Curry, Garlic, Ginger, Oil, Rice Vinegar, Cayenne
Bake 15 minutes on both sides

More Recipes on the Web
Vegetarian
http://www.vegetariantimes.com/recipes/
http://www.vegkitchen.com/recipes-galore/





http://vegonline.org/