Posts Tagged ‘supper’


Bowl: Vegetable and Biscuit Bake (Very similar to Chicken and Dumplings)
Plate Clockwise from top: Apples with Gourmet PB (PB, Raisins, Cinnamon), Pumpkin Spice Cake and Pumpkin Chocolate Chip Cookies from my neighbor.

We all loved the Vege Bake….I will tweek it again once I can smell and taste properly…but, it was still yummy as is. The cake was good; however, it certainly needed to bake MUCH longer than the 30 minutes that it called for…and it still seemed to be a little underdone…but, it was good!! Continuing the pumpkin and chocolate theme, my neighbor shared some of her homemade cookies!! (http://www.sporkorfoon.com/spork_or_a_foon/2009/09/the-softest-pumpkin-chocolate-chip-cookies-in-the-history-of-the-world.html!!)  

from www.fullplateplanet.com

3 tablespoons olive oil
1/2 pound potatoes, diced  (I used 5 potatoes)
1/2 pound mushrooms, quartered  (I didn’t use the mushrooms…YUCK!!)
1 cup diced celery
1/2 cup diced onion  (I used 1 onion)
1 teaspoon dried thyme
1/4 cup unbleached flour
3 cups vegetable broth (2 cans of vege broth is approximately 3 cups)
2 bay leaves  (I used 3)
1 cup carrots, diced
1 cup green beans, cut into 1/2 to 1″ pieces
1/2 cup frozen, shelled edamame or lima beans (I didn’t use either of these…again, YUCK!!)
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons minced fresh parsley (I didn’t use the parsley)
Spices, to taste: Salt, Pepper, Celery Salt, Onion Powder, Garlic Powder, Maggi

2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegan margarine
3/4 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 for several minutes until they just begin to soften on the edges. Add in the mushrooms, celery and onion and cook for 2-3 minutes. Stir in the thyme and flour and cook until the flour is incorporated. Gradually stir in the broth, bay leaves, carrots, green beans, edamame or lima beans, salt and pepper. Reduce heat to low, cover and simmer until carrots and beans are barely tender, about 15 minutes. Add the corn and peas and simmer another 10 minutes. Remove the bay leaves and stir in the parsley.

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 (sides touching) on top of the vegetable mixture. Bake approximately 20 minutes or until biscuits are golden brown. Enjoy!

Read Full Post »

Zuppa Toscana

2 Cans Vegetable Broth, divided 
1/2 C. TVP
1/4 to 1/2 t. Old Bay Seasoning
1 Tbl. Liquid Smoke

1 onion, diced
1 tsp. garlic, minced (I used the garlic in the glass jar)

8.5 Cups Water
1 Vegetable Bullion Cube
1 teaspoon crushed red pepper
3 potatoes diced (I used golden)
1/2 cup vegan creamer or half and half/soy milk (I used regular heavy cream…making it vegetarian)
Spices (to taste): garlic powder, onion powder, celery salt, salt and pepper

1 tablespoon canola oil
1/4 C. dry white wine (optional)
2 cups kale, chopped


Open one of the vege broth cans and measure 1/2 Cup…put into small pot…add the Liquid Smoke and bring to a boil.  Add TVP, stir and remove from the heat.  Cover until ready to use.

Saute onion over medium heat until translucent; add garlic and cook for 1 minute.
Add broth, water and spices and bring to a boil over high heat.  Reduce heat to medium high and add potatoes and cook until fork tender.

In a pan, add oil, wine and kale, cook until just barely wilted.

Reduce heat to medium low and add TVP and kale and cook until heated through.  Make any adjustments with spices at this time.

Just before serving, add the cream and allow it to heat through. 

Great with a green salad and some crusty bread, or as a meal on its own!

Serves 4 to 6

This is a vegetarianized version of Olive Garden’s a sausage and potato soup.

Read Full Post »

There are days when we are in a time crunch – – and I totally forget about dinner.  I’m sure you can relate to this, yes?  And when that happens, we sure don’t want to spend any more time than absolutely necessary on meal preparations.  So, for another HOTM Meme, here are my two main stand-by’s for days like this:  Simple Taco Soup and Speedy Skillet Sketti.  {I don’t recall where I found the Taco Soup; however, I got the recipe for the Sketti, here.  Both are cheap, good and good for you!!  : )  I usually don’t add a whole lot to the basic recipe – – mostly because I find that when I am in the time crunch, the ‘rest’ is just too time consuming (or it isn’t even in my pantry). 

Simple Taco Soup

1 lb. ground beef
1 medium onion
1 can red kidney beans
1 can corn or ½ bag (8 oz.) frozen corn
2 Cups Beef Broth
2 Cups Water*
1 can diced tomatoes
1 packet of Ranch dressing
1 packet of Taco seasoning mix

* Additional Water, if necessary.
Optional Garnishes….
Avocado Slices
Shredded Cheese (Prefer Monterey Jack)
Corn Tortillas – Cut in half, then in 1/2” strips, then fried in canola oil

Sauté ground beef /crumbles and onion in skillet until brown. Drain if necessary.
Add all of the remaining ingredients (to dotted line) without draining. Stir and simmer for approximately 20 min. Viola!
Yield: 4 to 6

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Speedy Skillet Sketti

4 cups (1-quart) fresh water
1 tablespoon vegetable oil
26 ounce can or jar Spaghetti Sauce, any flavor
8 ounces 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.

Read Full Post »