Russ has made Tetrazzini for many years. Depending on his mood, he changes the recipe around to suit his fancy and the ingredients at hand. Feel free to be like Russ, flexible and fancy free.
Serves 6 hungry people
1/2 pound of pasta(small shells)
1-2 Tbsp olive oil
1/2 pound mushrooms
1 medium onion
1 clove garlic
2 carrots
1 cup fresh or frozen peas
10 vegetarian links (Frozen Morningstar Farms links)
Grated Parmesan Cheese to top
Sauce
3 Tablespoons butter or margarine
2 Tablespoons flour
2 cups vegetable broth
1 vegetarian bouillon cube
Salt and Pepper
vegetarian Worcestershire sauce
1 cup cream (we use half and half)
Directions
Set oven to 350 degrees F (or 180 C)
Boil water and cook the pasta (VERY al dente)
Chop the onion. Saute in olive oil. 2 minutes
Finely chop garlic. Add to the saute pan.
Dice the carrots (to the size of peas) Add to saute pan
Slice and halve mushrooms and saute with everything else. 1 minute
Drain pasta.
Dump (Russ's word) the veggies into the pasta.
Microwave links until soft enough to cut into 1 cm pieces
Add links and peas to the pasta mixture.
Sauce
Melt butter in a pan and add flour
Stir until it forms a roux
Slowly add broth while stirring constantly
Add soup cube or dissolve it in the broth
Add Worcestershire sauce.
Remove from heat and add cream while stirring.
Pour sauce over the pasta mixture and stir.
Put mixture into ovenproof casserole dish.
Sprinkle with Parmesan Cheese.
Cover with aluminum foil.
Cook for 30 min.
Remove foil and cook for 15 min.
Serve with French Bread. MMMMMMMMmmmmmmmmmmmmmm!
Saturday, November 13, 2010
Spicy sun-dried tomato soup with beans and greens
http://www.vegetariantimes.com/recipes/11176?section=
Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
This is my adaptation. Very yummy. Excellent 5 star recipe
You need ... to serve 8
* 2 Tbs. olive oil
* 3 cloves garlic, minced (1 Tbs.)
* 1/2 tsp. red pepper flakes
* 1 medium onion, chopped (1 1/2 cups)
* 2 medium carrots, sliced (1 cup)
* 2 ribs celery, chopped (1/2 cup)
* 1 small zucchini, sliced (1 cup)
* 1/2 tsp. chopped fresh rosemary
* 2 cups homemade vegetable broth
* 2 15-oz. cans diced tomatoes
* 1 15-oz. can small red or black beans, rinsed and drained
* 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
* 1/2 bunch (6 oz.) Swiss chard, chopped or spinach or other greens
* 1/2 tsp. chopped fresh thyme
* 1 cup torn fresh basil
Directions
1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.
Nutritional Information
Per 1 1/2-cup serving: Calories: 169, Protein: 5g, Total fat: 8g, Saturated fat: 1g, Carbs: 21g, Cholesterol: mg, Sodium: 367mg, Fiber: 6g, Sugars: 6g
Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.
Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
This is my adaptation. Very yummy. Excellent 5 star recipe
You need ... to serve 8
* 2 Tbs. olive oil
* 3 cloves garlic, minced (1 Tbs.)
* 1/2 tsp. red pepper flakes
* 1 medium onion, chopped (1 1/2 cups)
* 2 medium carrots, sliced (1 cup)
* 2 ribs celery, chopped (1/2 cup)
* 1 small zucchini, sliced (1 cup)
* 1/2 tsp. chopped fresh rosemary
* 2 cups homemade vegetable broth
* 2 15-oz. cans diced tomatoes
* 1 15-oz. can small red or black beans, rinsed and drained
* 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
* 1/2 bunch (6 oz.) Swiss chard, chopped or spinach or other greens
* 1/2 tsp. chopped fresh thyme
* 1 cup torn fresh basil
Directions
1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.
Nutritional Information
Per 1 1/2-cup serving: Calories: 169, Protein: 5g, Total fat: 8g, Saturated fat: 1g, Carbs: 21g, Cholesterol: mg, Sodium: 367mg, Fiber: 6g, Sugars: 6g
Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.
Tuesday, August 31, 2010
Creamy summer squash soup
Creamy Summer Squash Soup with Basil
Adapted from a recipe By Jen Hoy, About.com Guide
Ingredients:
* ¼ cup olive oil
* 1 onion, chopped
* 1 carrot, chopped
* 1 stalk celery, chopped
* 1 leek, white part only, chopped
* 1 bay leaf
* 1 quart vegetable stock
* 1 teaspoon tamari
* 1 pound yellow squash (approximately 5 squash), cut into ½ inch dice
* 1 medium zucchini, cut into ¼ inch dice Needs to be nice and small
* Sea salt
* Pinch of cayenne (optional yum)
* ¼ cup chopped fresh dill No dill for me. I added Basil instead
Preparation:
Heat oil over medium heat in a 3-quart soup pot. Add onion, carrot, celery, and leek, and cook ten minutes, stirring frequently. Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
Add yellow squash and cook an additional 8 minutes.
Puree the soup with a vertical blender. Add the chopped zucchini, sea salt to taste, and cayenne, if using. Simmer two minutes, add dill, and serve immediately.
Serves 4
Copyright 2009 by Jen Hoy
Adapted from a recipe By Jen Hoy, About.com Guide
Ingredients:
* ¼ cup olive oil
* 1 onion, chopped
* 1 carrot, chopped
* 1 stalk celery, chopped
* 1 leek, white part only, chopped
* 1 bay leaf
* 1 quart vegetable stock
* 1 teaspoon tamari
* 1 pound yellow squash (approximately 5 squash), cut into ½ inch dice
* 1 medium zucchini, cut into ¼ inch dice Needs to be nice and small
* Sea salt
* Pinch of cayenne (optional yum)
* ¼ cup chopped fresh dill No dill for me. I added Basil instead
Preparation:
Heat oil over medium heat in a 3-quart soup pot. Add onion, carrot, celery, and leek, and cook ten minutes, stirring frequently. Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
Add yellow squash and cook an additional 8 minutes.
Puree the soup with a vertical blender. Add the chopped zucchini, sea salt to taste, and cayenne, if using. Simmer two minutes, add dill, and serve immediately.
Serves 4
Copyright 2009 by Jen Hoy
Sunday, July 04, 2010
Golden Waldorf Salad
This has been a favorite for several years now. People who avoid cabbage love it. What can I say!
3 golden delicious apples
2 tbs lemon juice
2 cups shredded cabbage
1 cup diced celery
2/3 cup chopped walnuts (although I have used cashews,mmmmm)
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp sugar
dash of salt
Wash pare and core the apples. Cut them into chunks.
Toss with lemon juice
Toss in cabbage, celery and nuts.
Combine remaining ingredients and toss with apple mixture.
Season to taste with salt.
Serve immediately, but this salad keeps well in the refrigerator.
Makes 6 servings.
3 golden delicious apples
2 tbs lemon juice
2 cups shredded cabbage
1 cup diced celery
2/3 cup chopped walnuts (although I have used cashews,mmmmm)
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp sugar
dash of salt
Wash pare and core the apples. Cut them into chunks.
Toss with lemon juice
Toss in cabbage, celery and nuts.
Combine remaining ingredients and toss with apple mixture.
Season to taste with salt.
Serve immediately, but this salad keeps well in the refrigerator.
Makes 6 servings.
Sunday, May 02, 2010
Crispy Barbequed Tofu
* 1 (16 ounce) package extra firm tofu
* 3 tablespoons olive oil
* 1 egg
* 1 tablespoon barbeque sauce (see blog)
* 1 cup all-purpose flour and panko
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup barbeque sauce
Directions
1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry. Or bake in a 375 degree oven for 15 min
2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
3. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.
Adapted from
http://allrecipes.com/Recipe/Crispy-Barbequed-Tofu-Slices/Detail.aspx?washelp=1&rid=1001632#1001632
* 3 tablespoons olive oil
* 1 egg
* 1 tablespoon barbeque sauce (see blog)
* 1 cup all-purpose flour and panko
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup barbeque sauce
Directions
1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry. Or bake in a 375 degree oven for 15 min
2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
3. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.
Adapted from
http://allrecipes.com/Recipe/Crispy-Barbequed-Tofu-Slices/Detail.aspx?washelp=1&rid=1001632#1001632
Mexican Barbecue Sauce
Mexican Barbeque Sauce:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, peeled, minced
1 fresh chili pepper, stemmed, seeded, chopped (or cayenne)
1-1/2 tsp. salt
2 large tomatoes, peeled, cut up (or a small can of tomato sauce)
2 Tbsp. chili powder
2 Tbsp. sugar
1/4 cup vinegar( I used wine vinegar)
1/3 cup olive oil
1/4 cup beer (I used Becks, Russ doesn't think it matters)
Make Sauce:
Heat oil in saucepan. Sauté onion until lightly browned. Add garlic, chili, salt and tomatoes; simmer until mixture thickens. Add remaining sauce ingredients; cook 8 minutes, stirring constantly.
I used this on fried tofu strips. Yum!!!!!!!!!!
It was good as a dipping sauce for chips the next day too.
Makes 6 to 8 servings.
Adapted from
http://www.razzledazzlerecipes.com/barbecue-recipes/mexican-pork-spareribs.htm
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, peeled, minced
1 fresh chili pepper, stemmed, seeded, chopped (or cayenne)
1-1/2 tsp. salt
2 large tomatoes, peeled, cut up (or a small can of tomato sauce)
2 Tbsp. chili powder
2 Tbsp. sugar
1/4 cup vinegar( I used wine vinegar)
1/3 cup olive oil
1/4 cup beer (I used Becks, Russ doesn't think it matters)
Make Sauce:
Heat oil in saucepan. Sauté onion until lightly browned. Add garlic, chili, salt and tomatoes; simmer until mixture thickens. Add remaining sauce ingredients; cook 8 minutes, stirring constantly.
I used this on fried tofu strips. Yum!!!!!!!!!!
It was good as a dipping sauce for chips the next day too.
Makes 6 to 8 servings.
Adapted from
http://www.razzledazzlerecipes.com/barbecue-recipes/mexican-pork-spareribs.htm
Saturday, April 24, 2010
Sausage, Asparagus and Mushroom Risotto
Believe it or not this is a great recipe.
1 Tbs butter
1Tbs olive oil
2/3 cup arborio rice
14 oz vegetable broth
1 chopped Tofurky Italian Sausage with sun-dried tomatoes and basil
1/2 cup sliced mushrooms
1/2 cup finely chopped onion
1/2 cup chopped pencil thin asparagus (maybe I used more than that, maybe 8 spears)
1/2 cup white wine
2 Tbs grated parmesan
s & p to taste
Put butter and oil into a microwave safe bowl.
Don't cover, melt in the microwave ( Maybe 1 min)
Stir in the rice, microwave for 2 min until the rice becomes translucent
Stir in the broth ( mine was frozen, but it still worked well)
Cover with a microwave safe lid or plastic wrap
Microwave until mixture reaches a full boil, 7-9min
Meanwhile, saute the onions, mushrooms and sausage until done
Actually I sauted the chopped spears a little but not the tips
Remove the rice mix from the microwave and stir.
Continue to microwave uncovered for 5 min or until rice is almost done
Moist, al dente but definitely not soupy. Mine was a tad soupy.
Stir in the sausage mix, asparagus tips and wine.
Microwave about 2 more minutes until rice is done, but asparagus is still crisp
Stir in the chees and salt and pepper.
Serve immediately will additional cheese at the table (didn't do it)
Although this says serve immediately, it was GREAT next day.
The flavors really layered well.
Bon Apetit
Adapted from Desperation DInners, Beverly Mills with alicia ross
San diego Union Tribune Wed April 7 2010.
Original says 566 calories, but I don't know what it is without the REAL sausage.
33% from fat
1 Tbs butter
1Tbs olive oil
2/3 cup arborio rice
14 oz vegetable broth
1 chopped Tofurky Italian Sausage with sun-dried tomatoes and basil
1/2 cup sliced mushrooms
1/2 cup finely chopped onion
1/2 cup chopped pencil thin asparagus (maybe I used more than that, maybe 8 spears)
1/2 cup white wine
2 Tbs grated parmesan
s & p to taste
Put butter and oil into a microwave safe bowl.
Don't cover, melt in the microwave ( Maybe 1 min)
Stir in the rice, microwave for 2 min until the rice becomes translucent
Stir in the broth ( mine was frozen, but it still worked well)
Cover with a microwave safe lid or plastic wrap
Microwave until mixture reaches a full boil, 7-9min
Meanwhile, saute the onions, mushrooms and sausage until done
Actually I sauted the chopped spears a little but not the tips
Remove the rice mix from the microwave and stir.
Continue to microwave uncovered for 5 min or until rice is almost done
Moist, al dente but definitely not soupy. Mine was a tad soupy.
Stir in the sausage mix, asparagus tips and wine.
Microwave about 2 more minutes until rice is done, but asparagus is still crisp
Stir in the chees and salt and pepper.
Serve immediately will additional cheese at the table (didn't do it)
Although this says serve immediately, it was GREAT next day.
The flavors really layered well.
Bon Apetit
Adapted from Desperation DInners, Beverly Mills with alicia ross
San diego Union Tribune Wed April 7 2010.
Original says 566 calories, but I don't know what it is without the REAL sausage.
33% from fat
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