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Posts Tagged ‘frugal meals’

Bowl: Creamy Cauliflower Soup
Plate: Cantelope

This soup was really good…and easy.  It didn’t take a whole lot of time to make….and it made a TON…PLUS, it was CHEAP!!

 
Creamy Cauliflower Soup

4 Tbl. Butter (Vegan Margarine)
½ to 1 Onion, diced
1 Carrot, diced
1 Stalk Celery, Diced

1 to 2 Heads Cauliflower, cut in in florets
2 T. Fresh Parsley (I used 1 Tbl. Dried)

2 Quarts Vegetable Stock (I used 4 cans and 2 C. Water)

4 Tbl. Butter (Vegan Margarine)
6 Tbl. Flour
2 C. Whole Milk (Alternative milk source is okay)
1 C. Half and Half (Alternative milk source is okay)

Spices, to taste: Celery Salt, Salt and Pepper

Melt 4 Tbl. Margarine in a large pot. Add onion, carrot and celery. Cook for a couple minutes. Add cauliflower and parsley, stir, cover and cook for 15 minutes.

Pour in the stock, bring to a boil, then reduce heat and simmer for 15 minutes.
In the mean time, whisk flour and milk in a bowl. Melt 4 Tbl. Margarine in a medium saucepan. Add the flour/milk mixture….heat through. Remove from heat and add half and half. Simmer for 15 minutes.

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Clockwise from top: Salad, Angel Hair Pasta with Spicy Spaghetti Sauce, Plums and Cantelope.

I have gotten to making this soon after I make the Rice Pizza, ’cause I use commercial spaghetti sauce as the pizza sauce and then use the rest for our spaghetti dinner.  The Hubs and I went to town today, so once I got home, I really didn’t want to spend a great deal of time in the kitchen…this meal is a go-to quick fix.  The fruit was okay; although, everyone is about canteloped out and no one jumped for joy over the plum.  I think I might go to one fresh fruit per meal from now on….it is getting hard to find good fresh fruit.

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Clockwise from top: Salad with Apples and Maple Vinigrette from (http://fullplateplanet.wordpress.com/2010/10/05/the-terrible-horrible-no-good-very-bad-day/) Brown Rice Pizza (Recipe Below), Apples with Gourmet Peanut Butter and Watermellon.

The salad was good; although I used LOTS more of the maple syrup than it called for….probably wasn’t as good for me as it couls have been…lol.  The Brown Rice Pizza was good, as usual….I think I am getting to be a bit of an expert at it!!  The watermellon sucked….it is just too late in the season, I think.  The apples/PB were good again!!
Brown Rice Pizza

 Crust
2 Cups Brown Rice, Cooked (I used Instant Brown Rice)
2 t. Italian Seasoning
1/2- 1½ T. Olive Oil (Depending on how “sticky” your rice is)
¼ t. Sea Salt
¼ t. Freshly Ground pepper

Veges
1 – 2 Zucchini (I only used one), sliced lengthwise, then thinly sliced
1 Medium Red Bell Pepper (I used the small peppers….2 Yellow peppers, 2 Orange Peppers and 1 Red Pepper), cored and thinly sliced
½ Yellow Onion, thinly sliced
1 Tomato, seeds removed, thinly sliced
1 T. Olive Oil
1 T. Vinegar (Regular, Balsamic or Apple Cider)…I used Apple Cider Vinegar
1/8-1/4 t. Sea Salt

Sauce
½ – ¾ C. Good Quality Pasta Sauce (I used the leftover sauce from yesterday’s Spaghetti Dinner)
1-1½ T. Hoisin Sauce, Optional (You will find this sauce in the Oriential Sauce Section at Wal-Mart)

¼ C. Kalamata Olives, optional
1/4-1/2 C. Vegan Style Cheese, grated

Preheat oven to 450 degrees.
In a baking container, combine all items in the “Vege” section. Bake for 15-20 minutes, stirring halfway through.

Combine all items in the “Crust” section in a large bowl. Mix well. On a lightly greased (with Olive Oil) pizza pan (or other flat baking dish), press rice mixture into a “crust.” (If you are having a hard time keeping your fingers from sticking, use a small piece of parchment paper/wax paper to press the rice down.)

Turn oven down to 375 degrees.

Bake the rice shell for 10 minutes. Remove from oven.
In a small bowl, combine the hoisin sauce and pasta sauce. Spread sauce evenly over the rice shell. Distribute roasted veges, olives and cheese on top.

Bake for 15-20 minutes.

Let cool for a couple minutes….divide into 4 parts (it is easy to divide/serve with 4 equal parts.)

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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

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