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Posts Tagged ‘easy meal’

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

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Clockwise from top: Green Smoothies, Roasted Potatoes, Pear and Pancake Cake.

I had the two casserole dishes ready to go and for some reason, I used the wrong one for the potatoes, which then caused me to use the wrong one for the Pancake Cake.  I think it made the difference, in that it was thinner than it should have been; however, I think it actually turned out okay. 
I made two cakes…one plain and one with blueberries.  Tonight, we ate the plain cake, tomorrow we will eat the blueberry cake for dessert.  It was pretty good; however, it was too much for our family and it wasn’t vegan, so I probably won’t make it again.  The roasted potatoes weren’t quite right today…not sure why.  The smoothie was okay.

Pancake Cake

It’s hard to cook pancakes for a bunch of kids in a timely fashion, so one day we decided to try making an actual cake from it…it’s awesome, cheap and easy! This makes a 9×13 inch pan and a 9inch round pan.

4 cups Krusteaz buttermilk pancake mix
1 1/2 cups applesauce
1 1/2 cups water
3 eggs
Sugar, cinnamon, vanilla to taste  (I actually used quite a bit of sugar and cinnamon and still didn’t think it was quite enough….and I didn’t measure.  😦 

Preheat oven to 350.  Mix ingredients together, pour into pans. Bake for about 20-25 minutes (I actually baked this for about 30 minutes…it will vary depending on your stove).  Can add fruit to the mix if you want, blueberries are great….tastes like a coffee cake. Serve with butter and favorite pancake toppings.

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Clockwise from top: Salad, Pumpkin Cake leftovers, Caramel Apple, Speedy Skillet Sketti

Since my taste sense is still lacking, I wasn’t able to taste everything all the way.  Everyone liked the spaghetti…but, I will probably try to remember to make it the other way, ’cause Maddie isn’t as crazy about the sauce being mixed in (she likes a teeny tiny bit on her noodles).  Everyone thought that everything else was pretty good, too.


Speedy Skillet Sketti

4 cups (1-quart) fresh water
1 tablespoon vegetable oil
26 ounce can or jar Spaghetti Sauce, any flavor
8 ounces whole wheat spaghetti noodles
2 or 3 slices American Cheese or 1/2-cup shredded cheese

 This is one of the easiest, fastest dishes I know. You need a large skillet or 3-quart saucepan to start with. Pour the water into the skillet (or saucepan) and bring it to a boil over high heat. While it’s heating add the vegetable oil and spaghetti sauce. The water will thin the sauce significantly. Don’t worry about it. It thickens up later in the recipe.

Break the spaghetti in half. Add to the boiling water/spaghetti sauce mixture. Reduce the heat to medium-high so the mixture still boils, but not too violently. Cook and stir the mixture for 10 to 12 minutes. The spaghetti will absorb most of the water, leaving a tasty thickened sauce in it’s place. Right before serving stir in the cheese until it melts. Spoon into bowls and top with Parmesan cheese if desired. Makes 4 servings.

This is the basic recipe. It can be doctored up if desired. For instance, if you have some flavored TVP hanging out in the cupboard then add about 1/3-cup to the sauce when you add the spaghetti. It will reconstitute as the spaghetti cooks. Italian Sausage, Beef or regular Sausage flavors all taste yummy. If you have some veggie meats in the freezer or fridge then feel free to add some, 4 to 6 ounces is usually plenty. Sausage, burger, crumbles, or even some finely chopped veggie lunch meat is a nice addition. A can of mushrooms, or chopped tomatoes or tomatoes & zucchini or sliced carrots are all interesting diversions from the main recipe. If you are teaching children how to cook, this is the best first recipe I know of. It only takes about 15 minutes from start to finish and gives satisfying results.

~ Recipe is from www.frugalabundance.com

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Clockwise from top: Salad, Pear Cake (made and shared by my neighbor), Apples, Taco Pasta

I can’t taste again today; however, for whatever reason, my taste buds DO work…but, for some reason I am not able to actually tell.  Very weird.  When I ate everything, my mouth watered…which told me that it was all good…just wish I could have actually enjoyed it.  😦
We all also agreed that next time I make the Taco Pasta, I will add some additional liquid…it was WAY TOO dry.  Everyone also agreed that the Pear Cake was Da BOMB!!  Mmmmmm!! 

 
Taco Pasta

1/2 box whole wheat noodles  (I used mini penne noodles)

1 T. EVOO
1 Onion, Diced
1 Green Pepper, diced (I used multi-colored peppers)

1 Can Diced Tomatoes, with Chilies (I used one can petite diced tomatoes and one small can of green chilies)
1 can Black Beans, drained and rinsed
1 can Vegetable Broth (This time I did not use the broth; however, since it was so dry, I will use it next time)
1 pkg. Taco Seasoning or Taco Seasoning, to taste (I used taco seasoning from a shaker jar….it is pretty potent stuff, so I only added a small amount at a time until my family was fine with the flavor.)

In a pot of boiling water, cook about 1/2 of the box of penne pasta. Saute onions and diced green peppers with a little olive oil in a large skillet. Stir in a can of diced tomatoes with green chilies and a can of black beans. Season with chili powder, cumin, Salt and Pepper and garlic powder. Then stir in the pasta.

Top with vegan cheese, lettuce, crushed tortilla chips and guacamole. Super quick and easy, and they love it.  (We topped it with 1/2 of a piece of Vegan cheddar cheese.)

Serves 4-6

Original recipe from www.fullplateplanet.com 
My changes to the recipe will be in (parenthesis) or will be in italics.

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Clockwise from top: Salad, Fried Rice, Cantelope and Strawberries with cinnamon.

 This has become a staple meal in our house (and it is one of my easier meals)…I have pretty much perfected the way we like the fried rice (I will add my recipe below). It is an adaptation from the way I was taught to make it by a friend.

As I do use eggs and milk in this recipe, it is vegetarian; however, if you choose to omit the scrambled eggs, it would be a vegan meal.

Fried Rice

Ingredients:
6 eggs
¼ to ½ cup Milk (I haven’t tried with a milk substitute)
½ tsp. Salt
¼ tsp. To ½ t. pepper
4 Tbl. Margarine

6 servings of instant white rice, cooked (You can use whatever rice you want…I just like the speed/texture of the instant white rice.)

½ to 1 C. filtered water
½ bag of frozen petite baby peas*
¼ bag julienned carrots, cut a bit smaller*

3 green onions, sliced small

To taste: curry powder, soy sauce, salt, pepper

Directions:
In a medium pot, cook instant rice according to directions.
In a medium bowl, combine the eggs, milk, salt and pepper, stir well. In a large pot, put in the margarine and allow to melt. Add the egg mixture and cook until done. Clean out the mixing bowl. When the eggs are done, return them to the mixing bowl until needed. Rinse out the pot. In the now rinsed pot, put in ¼ C. filtered water and frozen peas, cook on medium high heat for 5 minutes. Add carrots (and more water if needed) and cook through about 3 to 5 minutes. Adjust heat to low. Add rice to mixture (continue to add water as needed…you don’t want the mixture to stick to the pot). Add curry powder and soy sauce…there will be a lot added…just keep tasting it until it reaches your desired flavor. Add salt and pepper if you feel it needs it. Add in the cooked egg, stir to combine. You can either add the green onion and stir or you can just add it as a topping once the fried rice is on your plate.

* You can adjust amount of veges to your taste.

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