by Marsha | Aug 5, 2014 | Budget Friendly, Side Dishes, Vegetarian Recipes |
I love these potato wedges! There is something about the simple foods that is so appealing. They have a great flavor and they are so easy to make. They only take a few minutes to get them ready to roast. This dish goes with almost any meal. On really busy days these little gems are so appealing to me because I can put them in the oven, set a timer and forget about them for awhile. What could be better than that? Let’s start with the potatoes. In this case, I used the red-skinned Yukon potatoes, but the regular Yellow Yukon Gold potatoes work as well. Some people prefer the texture of an Idaho baking potato, but whatever potato you have on hand will work fine. First they need to be thoroughly washed since we will be leaving the peelings on. I try to pick some of the smaller potatoes in the bag for roasting. This accomplishes two things, the potatoes roast faster and it uses up the small potatoes so when I have to peel potatoes for a different dish I still have the larger ones. Larger potatoes equals less peeling. Wash these little guys thoroughly. I scrub them with a light brush to be sure I have removed all the dirt. Next, I move them over to my cutting board. I get 6 wedges from each potato, unless it is really small then I only get 4. Start by cutting a potato in half. Then, take each half and hold your knife at a 45 degree angle to make a cut on each side. That makes a wedge on each side...
by Marsha | Nov 7, 2011 | Vegetarian Recipes |
This wonderful soup is both delicious and comforting. It is easy to make and goes together quickly or can be simmered in a slow cooker. The best part is you know exactly what is in it. This soup is hearty enough to be served as a main course or served as a side dish. Have you ever noticed that it is the simple foods that taste best? 2 Tablespoons olive oil or grape seed oil 1 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 1/2 cup chopped red bell pepper 1 Tablespoon vegetable stock powder (or 1 of the new flavor boost pouches) 3 cups vegetable stock (I used homemade) 1 cup water 1/2 teaspoon marjoram 1/2 teaspoon ground coriander seeds 1/2 teaspoon cumin salt and pepper to taste 1 Tablespoon dried parsley 2 can white beans (3 cups if cooking your own beans) Directions: Place oil in soup pot or dutch oven and add onion, carrot, and celery. Season with a pinch of salt to make vegetables sweat. Cook for 3 to 4 minutes and add bell pepper and finish cooking until translucent. Add remaining ingredients and simmer slowly for at least 30 minutes. That’s it! You’re done! This soup tastes great reheated too. If using a slow cooker, just saute the chopped onion, celery, carrots, and pepper in oil on top of the stove and add to slow cooker. Add remaining ingredients and let cook on low until you are ready to...
by Marsha | Jul 16, 2011 | Good For You, Side Dishes, Vegetarian Recipes |
This wonderful grain isn’t just for soup anymore! Barley has protein and potassium which makes this not only tasty but good for you. Try it, you may just be surprised how good it is! This not only is a great quick side dish, but with protein it could be a good change-of-pace main dish for you vegetarians. 2 scallions chopped – green and white part 1 Tablespoon olive oil 1 cup dried barley 1 can vegetable broth, Plus enough water to make 2 cups 1/4 teaspoon marjoram salt and pepper to taste In a non-stick skilled, add olive oil and chopped onion. Saute over medium heat for 2 minutes. Add dried barley and saute 2 more minutes. Add remaining ingredients and stir to combine. Reduce heat slightly and cover with lid to steam. Cook until most of the liquid is gone, roughly 10 minutes....
by Marsha | Jun 16, 2011 | Side Dishes, Vegetarian Recipes |
This dish goes well as a side dish to any meal, but with the protein from the eggs it can easily serve as a main dish. It’s also a great way to use up that left-over rice in your fridge. It tastes great and the best part is that it’s good for you too! 2 cups cooked rice (any kind you like) 1/2 an onion – chopped 2 Tablespoons hemp or olive oil 2 Large eggs 2/3 cup milk (works well with soy milk too) 1 cup cooked chopped spinach 2/3 cup Romano cheese 1/2 teaspoon dried Italian seasoning 1/2 teaspoon salt Preheat oven to 350 degrees F/176 C. Cook and cool rice and spinach if necessary. In a skillet saute onion in hemp or olive oil until tender. Remove from heat and set aside to cool. In a large bowl beat eggs slightly. Mix in milk, cheese, rice, spinach and seasonings. Stir in cooled onions and place in a baking dish coated with cooking spray. Bake for 35 -45 minutes or until it’s very lightly browned on top and set. Let set on top of stove for 5-10 minutes before cutting into squares. ~Marsha...
by Marsha | Apr 12, 2011 | Side Dishes, Vegetarian Recipes |
Since I have a Vegetarian in my house I came up with this recipe that can server as a main dish or side dish. They are stuffed full of vegetables and seasoned just right. This could be a good way to get smaller children to eat their veggies, but the whole family will love them. The best part is they are easy to put together, a great way to use up left-overs and makes a quick addition to any meal. 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups cooked, cooled rice 1 cup cooked broccoli – chopped 1 cup whole kernel corn (I used frozen) 1/4 cup roasted red peppers – chopped 1/2 teaspoon onion powder 1/4 to 1/2 teaspoon garlic powder 1/2 teaspoon celery seed 1/4 cup chopped green onion 1/4 cup butter – melted 3 eggs – lightly beaten (or 3/4 cup egg beaters) Olive Oil for frying In a small bowl combine flour, baking powder, and salt. Stir until combined and set aside. In a large bowl add remaining ingredients and stir in flour mixture until just combined. Heat a non-stick skillet over medium heat, add 2 Tablespoons olive oil and scoop 1/3 cup of batter into pan and flatten slightly into patty. (I cooked 3 to 4 at a time) Fry over medium heat until both sides are browned turning once. Serve...
by Marsha | Mar 27, 2011 | Breakfast / Brunch, Main Dishes, Vegetarian Recipes |
My family loves Asparagus and Quiche. Making a dish that combined the two was a no-brainer. This is a wonderful spring-time breakfast or brunch recipe that your family will appreciate. Just put this together and let it bake while you enjoy your first cup of coffee. If you’re a vegetarian just leave off the ham it is still delicious. 6 to 8 asparagus spears 1/2 bell pepper ( I used red a red one) small onion chopped 1 cup cooked ham – cubed 3 cups shredded swiss cheese 1 Tablespoon fresh or dried parsley 1 pint egg beaters or 8 eggs 1/4 cup milk salt and pepper to taste Wash asparagus and cook in a skillet of water for 3 minutes. Drain in colander. When cool enough to work with, chop asparagus into one inch pieces and place them in a large bowl. Add chopped bell pepper, onion, cubed ham, cheese and parsley. Add salt and pepper to taste. Stir with spoon until combined. Place in a 9-inch deep dish pie plate. Add eggs or egg beaters and milk to a bowl and beat until mixed. Pour over vegetable mix and bake in a 350 degree oven 30 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before...
