SOUP
Spicy sun-dried tomato soup with beans and greens soup 11/13/2010
Creamy summer squash soup 8/31/2010
Lentil and tomato soup 9/19/2009
Minestrone 2/26/2011
Red Pepper and Carrot Soup 3/13/2011
APPETIZER
Lake Poway 7 layer dip 7/12/2009
Spinach dip 7/16/2006
Spinach-Cheese Swirls 6/19/2011
SALAD
Golden Waldorf salad 7/4/2010
Potato salad 9/6/2009
Grilled eggplant salad with marinade 9/3/2006
Blue cheese deviled eggs 9/3/2006
MAINS, SIDES & SAUCES
Crispy BBQ tofu 5/2/2010
Mexican BBQ sauce 5/2/2010
Sausage, asparagus and mushroom risotto 4/24/2010
Taco seasoning mix 7/12/2009
Peach salsa 8/14/2008
Chicharrones de tofu 8/14/2008
Pear, Boca and Hazelnut stuffing 11/22/2007
Rae's Patties 11/22/2007
Pumpkin pasties 8/1/2007
Vegetable patties with sauce see post 8/1/2007
Twice baked potato and broccoli bake 12/10/2006
Breakfast pizza 8/29/2006
Tomato, corn and basil risotto 8/23/2006
Red beans and rice 7/16/2006
Russ's Tetrazzini 11/13/2010
New Year's Hominy Chili 1/22/2011
DESSERT
Cape Cod cranberry squares 11/22/2007
Rae's pavlova rules 8/13/2007
Banana nut bread aka Cindy 12/18/2006
Grandmother's cranberry bread 12/18/2006
Summer Fruit Tart 6/19/2011
Jelly-Chocolate Swirls 6/19/2011
Saturday, February 26, 2011
Minestrone
The Bean Book by Crescent Dragonwagon was my lifeline when I first began cooking vegetarian food. The copyright is 1972, but it seems just like yesterday.
My version of Minestrone Soup comes from her recipe.
3 good Tbs olive oil
1 large onion, chopped
1-2 cloves of garlic, chopped
1 32 oz can tomatoes
1 can black beans
1 can red beans
2 carrots chopped
1/2 cup frozen peas
1/2 cup frozen bean
1/2 cup frozen spinach
1 tsp basil
1/2 tsp oregano
2in stick of rosemary
1 bay leaf
S&P to taste
Lots of homemade stock
uncooked pasta
Saute the onion and garlic in the olive oil until golden.
Add the beans and can of tomato (chop the tomato first)
Add carrot,herbs and stock.
Simmer for an hour.
Add frozen veggies simmer again.
About 20 minutes before you are planning to eat, throw in a handful of interesting pasta.
S & P
Soup should be thick and tasty.
Serve with a bowl of grated parmesan cheese
Also can add cabbage, zucchini,or other veggies. This is really a recipe which is flexible and can be made with whatever you have on hand.
My version of Minestrone Soup comes from her recipe.
3 good Tbs olive oil
1 large onion, chopped
1-2 cloves of garlic, chopped
1 32 oz can tomatoes
1 can black beans
1 can red beans
2 carrots chopped
1/2 cup frozen peas
1/2 cup frozen bean
1/2 cup frozen spinach
1 tsp basil
1/2 tsp oregano
2in stick of rosemary
1 bay leaf
S&P to taste
Lots of homemade stock
uncooked pasta
Saute the onion and garlic in the olive oil until golden.
Add the beans and can of tomato (chop the tomato first)
Add carrot,herbs and stock.
Simmer for an hour.
Add frozen veggies simmer again.
About 20 minutes before you are planning to eat, throw in a handful of interesting pasta.
S & P
Soup should be thick and tasty.
Serve with a bowl of grated parmesan cheese
Also can add cabbage, zucchini,or other veggies. This is really a recipe which is flexible and can be made with whatever you have on hand.
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