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Posts Tagged ‘simple life’

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).

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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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Bowl: Mashed Potatoes with Chicken Noodle Soup
Plate: Vegan Banana Bread and Apples

Oh, my!  This was really yummy!!  I used two thighs for the chicken…so it wasn’t much…and I know I can do this in a vegetarian version.  The banana bread was DA BOMB…even better than what I normally make!!  🙂

My neighbor sent over some beans as a side dish; however, with everything that we had, I decided to have the beans tomorrow when we have planned leftovers!! 

I used Ree’s recipe (for the most part) for the Chicken Noodle Soup:
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
Of course I used a LOT less chicken (2.5 thighs to be precise)…and about double the seasoning…plus I added liquid maggi and crushed rosemary.  It made about 15 cups….so lots for dinner and leftovers!!

For the Vegan Banana Bread, I used the recipe from:
http://alexamarsden.wordpress.com
Oh my, it was SO good.  I did add about 1/4 of a bag of vegan mini chocolate chips.  Seriously, I think I liked this recipe MORE than the one I use to use.


Vegan Banana Bread

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 tablespoon brown sugar
1/3 cup white sugar
1/4 cup margarine
3 over-ripe bananas
1/4 cup soy milk mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla

Preheat the oven to 350F and lightly oil an 8×4″ bread pan. Sift the flour, cinnamon, salt, baking soda and allspice into a large mixing bowl. Separately, cream the sugars and margarine. Add the bananas, milk, and vanilla. Fold into the dry ingredients and mix until combined. Pour into the pan and bake for one hour or until a toothpick inserted into the middle comes out clean.

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