Category Archives: Recipes

Hearty Veggie Lasagna

Recipes

I started making this recipe because it appeals to the Lazy Girl in me by honoring the creed of skipping any unnecessary or tedious step – in this case cooking the lasagna noodles.

The original recipe calls for a half-pound of ground beef, but as a vegetarian I’ve never made it that way. Sometimes I substitude a half-pound of sliced button mushrooms, but the recipe works just fine without either — making a satisfying cheese lasagne.

Try adding extra mozzarella and/or parmesan, or throwing spinach or zucchini into the sauce, or even layering some olives or roasted red peppers when assembling the lasagne for a bit of a gourmet touch.
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Bread Machine Carmel Rolls

Recipes

This bread machine recipe only uses the bread machine to mix the dough itself. The rest of the work you do by hand, including rolling and forming the rolls and baking them in the oven. The dough is extraordinarily sticky and gummy, so it’s a pain to roll out ’cause it sticks to everything. The ingredients for the caramel topping sound really strange, but this recipe is definitely worth trying if you’re craving something that’ll GIVE YOU DIABETES!
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Cream of Asparagus Soup

Recipes,
     
 
Cream of Asparagus Soup
 
1 lb   fresh asparagus spears  
1   medium onion — diced  
1 Tbs   butter  
3 cups   chicken stock  
1   medium potato — peeled and diced  
1   rib celery — chopped  
1   sprig fresh thyme or 1 tsp. dried thyme  
1 cup   2% low-fat milk  
  Salt and freshly ground white pepper to  
  taste  
 
 
1 Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.
2 In a 3-quart saucepan over medium heat, saut? onion in butter for 3 to 5 minutes or until translucent.
3 Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
4 Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
 
Servings: 4
 
Cooking Tips
This soup is wonderful served hot or cold. Half & half or milk
may be substituted for the cream if fat content is a concern, although
it won’t taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half & half, or milk), especially if you plan to serve
it cold.
You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy!
 
Recipe Type
Brunch, Soup, Vegetarian

Created using The Living Cookbook recipe management
software. Visit www.livingcookbook.com
for more great recipes.
 
     

Cinnamon Monkey Bread II

Recipes
     
 
Cinnamon Monkey Bread II
Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle-building way. You use the dough only setting and do the rest by hand.
 
2 1/2 tsp   active dry yeast  
3 cups   all-purpose flour  
1 tsp   ground cinnamon  
1 tsp   salt  
1/4 cup   white sugar  
2 Tbs   margarine, softened  
1 cup   water  
1 cup   margarine  
1 cup   packed brown sugar  
1 cup   raisins  
 
 
1 Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2
tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no
liquid comes in contact with the yeast. Select dough cycle and press start.
2 When dough is complete, place dough on floured surface and knead 10 to 12 times.
3 In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins (1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.
4 Cut dough into one-inch chunks. Drop one chunk at a time into the butter sugar mixture.
Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers
so you’re plopping each dough chunk over a space between two below. Let rise in a warm,
draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
5 Bake in a preheated 375? F (190? C) oven for 20 to 25 minutes or till golden
brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold
plate on pan, turn over both until bread slides out onto plate. Serve warm…and enjoy.
 
Servings: 12
Yield: 1 bundt pan
Preparation time: 30 minutes
Cooking time: 25 minutes
Ready in: 3 hours and 20 minutes
 
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
 
       
Amount Per Serving      
Calories   395.02  
Calories From Fat   153.97  
    % Daily Value
Total Fat 17.44g   26%  
Saturated Fat 3.04g   15%  
Cholesterol 0.00mg   0%  
Sodium 403.85mg   16%  
Potassium 226.85mg   6%  
Carbohydrates 57.39g   19%  
Dietary Fiber 1.67g   6%  
Protein 4.19g   8%  
Vitamin A 756.87IU   15%  
Vitamin C 0.54mg   0%  
Calcium 36.78mg   3%  
Iron 2.30mg   12%  
Vitamin E 3.37IU   11%  
Thiamin 0.29mg   19%  
Riboflavin 0.22mg   12%  
Niacin 2.31mg   11%  
Vitamin B6 0.07mg   3%  
Folate 68.57?g   17%  
Vitamin B12 0.02?g   0%  
Pantothenic Acid 0.28mg   2%  
Phosphorus 66.92mg   6%  
Magnesium 18.40mg   4%  
Zinc 0.35mg   2%  
 
Cooking Tips
For bread machines that do 1 1/2 – 2 pound capacity.
 
Recipe Type
Bread, Breakfast, Brunch, Dessert
 
Recipe Source
Author: Submitted by Darren, Debbie and Joshua, Printed from Allrecipes.com
Source: Mark Swan
ALL RIGHTS RESERVED Copyright ? 2003

Created using The Living Cookbook recipe management
software. Visit www.livingcookbook.com
for more great recipes.
 
     

Ultimate Vegetarian Chili

Recipes

I really like this recipe as it is. It makes a very hearty, mild chili that is exceptionally filling – especially with grated cheddar and sour cream on it, and cornbread on the side!

My personal variation is to decrease the cocoa by 1 Tbsp. and increase the chili power by 1-2 Tbsp. to make it spicier. It also doesn’t hurt to throw in a can of diced green chilis, either.

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Ultimate Vegetarian Chili

3 Tbsp. olive oil
3 onions, chopped
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/4 tsp. cayenne pepper
2 green (or red or yellow!) peppers, deseeded and diced
3 garlic cloves, minced
3 Tbsp. unsweetened cocoa powder
1 (28 oz.) can, undrained, of tomatoes, chopped
1 cup water
1 (16 oz) can red kidney beans, rinsed and drained
1 (16 oz.) can black beans, rinsed and drained
2 cups fresh or frozen corn
1/2 cup bulgur wheat
salt and pepper to taste
cilantro for garnish (optional)

In a large pan, saute the onions and spices. Add peppers and garlic for 1 min. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked. Add salt and pepper to taste.

To serve, sprinkle with cilantro.

Recipe source:
vegweb.com

Ultimate vegetarian chili