Feeds:
Posts
Comments

Posts Tagged ‘cheap’

Clockwise from top: Salad, Cheesy Bow Tie Pasta, Cantelope and Cranberry nut Dessert.

The cheesy bow tie pasta was good, as usual.  James and the kids really liked the cranberry nut dessert; however, I thought it was too “zippy.”  YOWSA!! 

Cheezy Bowties

2 medium onions, chopped fine
2 tsp garlic, chopped fine
1 box mini bow tie pasta, cooked and salted (cook while preparing everything else)
2 pk spreadable cheese : I used Garlic and Herb Alouette*
1 can vegetable broth
2 Tbl. EVOO (or use just broth for less fat)
Spices, to Taste: Salt, Pepper

Directions
Cook bowtie pasta in salted water for about 8 min. until past al dente

While pasta is cooking:
Dice onions pretty small
Dice other veges you would like to add, if any.

When pasta is done cooking:
Drain pasta and rinse with cold water (to stop cooking process)
Put EVOO (or Broth) in same pot that you used for the pasta
Add onions in and cook until desired crispness.
When almost done, add the garlic and stir so it doesn’t burn
Add vege broth and then add the spreadable cheese and melt.
Add pasta and toss into cheese.
Serve hot.

Cranberry Nut Dessert

1 ¼ C. fresh (or frozen) Cranberries*
1/2 C. Brown Sugar
½ C. Chopped Pecans (or other Nut)**

1 Egg
½ C. Sugar
½ C. Flour
1/3 C. Margarine, melted

Preheat Oven to 325 degrees
Place cranberries in a greased 9” pie plate. Sprinkle with brown sugar and nuts.
In a medium bowl, mix egg. Gradually add sugar (while still mixing), margarine and flour. Mix well (until smooth).
Pour over berries.
Bake for 40 to 45 minutes or until golden brown. (It took about an hour to cook in my oven.)

*One regular bag of Cranberries will make 2 containers of dessert.
** The larger bag of Pecan Cookie Pieces is much cheaper than the small bags of nuts.

NOTE: The Pasta recipe was an adaptation of a recipe from Mary Ann Thomas.  The Dessert recipe was from a magazine (not sure which one).

Read Full Post »

Bowls: Salad and Vege and Biscuit bake
Plate: 65% Chocolate Chips; Peaches and Pears with Cinnamon

The vege and biscuit bake was really very good.  The peaches were almost bad….so we had a pear, too.  🙂

VEGE & BISCUIT BAKE
serves 8

3 tablespoons olive oil
4 to 5 potatoes, diced
1 Turnip, diced

2 stalks celery, diced
1/2 cup diced onion

1/2 tsp. dried thyme
1/2 tsp. dried and crushed rosemary
1/4 cup unbleached flour
3 cups vegetable broth (homemade is best)

2 bay leaves
3 carrots, diced
1 cup green beans, cut into 2″ pieces
1/2 cup frozen corn
1/2 cup frozen peas

1 teaspoon salt or salt substitute
1/2 teaspoon freshly-ground black pepper
2 tablespoons minced fresh parsley

Biscuits:
1
cup unbleached flour
1/2 Tbl. baking powder
1/2 tsp. salt
2 1/2 Tbl. 
vegan butter
1/3 
cup plain almond or soy milk

Preheat oven to 400 degrees. Coat a 3 quart (or 9×13) baking dish with nonstick cooking spray.
Heat oil in a large saute pan over medium heat. Saute the potatoes and turnip for several minutes until they just begin to soften on the edges. Add in the celery and onion and cook for 2-3 minutes. Stir in the thyme, rosemary and flour and cook until the flour is incorporated. Gradually stir in the rest of the ingredients. Reduce heat to low, cover and simmer until carrots and beans are barely tender, about 15 minutes. Remove the bay leaves.
Transfer the mixture to the baking dish and set aside.

Make the biscuits: In a food processor, place the flour, baking powder and salt. Pulse several times to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until crumbly. Gradually add the milk and pulse until the mixture clumps together and forms a dough. Turn dough out onto a lightly floured surface. Roll or pat the dough to about 3/4″ thickness. Using a biscuit cutter or cookie cutter, cut shapes of dough and place on top of the vegetable mixture. Bake approximately 20 minutes or until biscuits are golden brown. Enjoy!

Original recipe inspiration from: www.fullplateplanet.com

Read Full Post »

Clockwise from top: Lentil Soup, French Bread, 65% Cocoa Chocolate Chips and an Apple.

I made the lentil soup that I posted a link to a while back.  Once I did everything according to the directions, I tasted it….uh, yeah, no.  It was seriously lacking in spices.  Once I got it all doctored up, it was okay…but, I will go back to how I make it.  😦  Otherwise, dinner was pretty good.

LENTIL SOUP

2 c. brown lentils
4 c. water
2 med. onions, cut in quarters and sliced
2-3 Tbsp. EVOO
3 cloves garlic, minced
1 to 2 Tbsp. cumin
1 to 2 tsp. coriander (dried)
½ to 1 tsp. fennel
2 bay leaf
1 hot pepper, diced very, very small (I used about 1/2 of a pepper)
2 med. carrots, diced (about ½ c.)
2 med. zucchini, diced (about ½ c.) (I used one)
2 green pepper, chopped
2 med. potato, diced (about ½ c.)

Spices (to taste): Garlic Powder, Onion Powder, Red Curry, Salt, Pepper, Maggi, Celery Salt

Start with the lentils and water in a large pot.  Bring to a boil, cover, turn heat to low and simmer until they become crunchy-tender, about 30 to 45 minutes.  You should not need to add any water during this stage, but check on it periodically to make sure.

In a large skillet, heat the oil and caramelize the onions.  Just before they finish, add the garlic, cumin, coriander and fennel and stir until the scent rises.  Remove from heat.

When the lentils are crunchy-tender, add the onions etc. mixture (including the oil) and the rest of the ingredients to the lentils.  Stir well and add just enough water to barely cover everything (about 4 cups).  Bring to a boil again, cover and reduce heat to simmer for 20-30 minutes, until the vegetables and lentils are tender and the broth is nice and thick.

From: http://theamerarabwife.wordpress.com

Read Full Post »

Clockwise from top-left: Leek and Potato Soup, Cantalope and Apples with Gourmet Peanut Butter (Peanut Butter, Raisins and Cinnamon)

The soup was pretty darn good (recipe below). The fruit was yummy as well. I really missed my vegan meals even if “eating out” was more convenient.


LEEK and POTATO SOUP
5 Potatoes, sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced
Salt, Pepper, Celery Salt, Onion Powder, Garlic Powder, Maggi…to taste4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives

Optional

1. Put potatoes, leeks, salt to taste, and 10 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

 2. Mash vegetables in the soup with a fork, pass the soup through a food mill or blend small amounts at a time.  (I blended the soup.) 

Correct seasonings if necessary.

 3. Off heat, just before serving, stir in the cream by spoonfuls (if using). Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.  

Serves 4-6

Read Full Post »