Brown Rice and Lentil Casserole

3 cups chicken broth
1 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 tsp. Italian seasoning
1/4 tsp. garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)
Ginger
Curry powder
Cayenne pepper
Garlic

Mix all ingredients except cheese in baking dish. Cover with foil and bake for 45 minutes. Sprinkle cheese and cook for 5 more minutes, uncovered.

Hash Browns

6 russet potatoes, peeled
1/2 cup + 1 Tbsp. clarified butter
salt and pepper to taste
1/2 tsp. cayenne pepper
1/2 tsp. pinch paprika

Shred potatoes into a large bowl filled with cold water.  Stir until water is cloudy; drain and cover potatoes again with fresh, cold water.  Stir again to dissolve excess starch.  Drain potatoes well; pat dry with paper towels.  Squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan over medium heat.  Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes.  Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Creamy Bow Tie Pasta

1 c. uncooked bow tie pasta (Farfalle)
1 1/2 tsp. butter
2 1/4 tsp. olive oil
1 1/2 tsp. flour
1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. dried basil
1/8 tsp. red pepper flakes
3 Tbsp. milk
2 Tbsp. chicken broth
1 Tbsp. water
2 Tbsp. shredded Parmesan cheese
1 Tbsp. sour cream

Cook pasta according to package directions.  Meanwhile, in a small saucepan, melt butter.  Stir in the oil, flour, garlic, and seasonings until blended.  Gradually add the milk, broth, and water.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Remove from heat; stir in cheese and sour cream.  Drain pasta; toss with sauce.  SERVES TWO.

Flaky muffins

Butter
6 eggs
1 c. flour
1 c. milk (almond milk works fine)
1 Tbsp. sugar
1/2 tsp. salt


Preheat oven to 375. Place a pat of butter in each circle of 2 muffin pans. Melt in oven.  Beat the remaining 5 ingredients together.  Place batter in muffin tins (each muffin will have only a bit of batter but will rise a lot).  Bake for 15-20 minutes, or until golden brown.

These are good alone, with fruit on top, chicken salad, etc.

Emeril's Hash Browns

5 medium baking potatoes (about 4 lbs), scrubbed clean
1/4 c. vegetable oil
3 Tbsp. unsalted butter
1 c. diced yellow onions
2 tsp. minced garlic
1 tsp. Essence (recipe follows)
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper

ESSENCE:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. thyme

Place the whole potatoes in a large pot, cover with water, and bring to a boil.  Lower the heat and summer until half-cooked and almost tender, about 15 minutes.  Drain and let sit until cool enough to handle.  Take the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat.  Add the onions and cook, stirring, for 2 minutes.  Add the garlic, and cook, stirring, for 20 seconds.  Add the potatoes, Essence, thyme, salt, and pepper; cook without stirring, but shaking the pan occasionally to keep the potatoes from burning.
until the potatoes begin to color and crisp on the underside, about 4 minutes.  Turn the potatoes being careful not to mash, and continue cooking until uniformly golden.  

Great with meatloaf or as a breakfast side with eggs and bacon.

Puffy Omelet

(I made this when I was in a pinch when I had no milk to make pancakes.  

4 eggs

2 Tbsp.
4 beaten egg yolks
1/4 tsp. salt
1/8 tsp. white pepper (optional)
1 Tbsp. butter

Beat egg whites with an electric mixer on high speed until frothy.  Add water; continue beating about 1 1/2 minutes or until stiff peaks form.  Fold in egg yolks, salt, and if desired, white pepper.  In a large ovenproof skillet heat butter until a drop of water sizzles.  Pour in egg mixture, mounding it slightly at the sides.  Cook over low heat about 6 minutes or until puffed and set on the bottom.  Bake in a 325 oven 10-12 minutes or until a knife inserted near the center comes out clean.  Loosen the omelet from the sides of the skillet with a spatula.  Make a shallow cut slightly off-center across the omelet.  Add filling ingredients as desired to larger side.  Cut omelet in half.

Buttered Noodles

2 1/4 c. uncooked egg noodles
1/4 c. mozzarella cheese
2 Tbsp. butter, melted
2 Tbsp. parmesan cheese
2 tsp. minced fresh parsley
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Prepare noodles as directed on package.  Transfer to serving bowl. Mix other ingredients and toss to coat.  

Butternut Squash Soup

1 butternut squash that will fit in your crock pot
2 Tbsp. water
1 large yellow onion
1 Tbsp. olive oil or vegetable oil or unsalted butter
4 c. chicken or vegetable broth
1 tsp. light brown sugar
Salt and freshly ground black pepper to taste

OPTIONAL:
Sour cream, plain yogurt, or creme fraiche
Pinch of cumin seeds or pepitas, toasted in a dry skillet over medium heat until fragrant

Wash and dry the squash and place it in the slow cooker.  Add the 2 tablespoons of water.  Cover and cook on LOW until the squash is tender, 7 to 9 hours.  When the squash is done, a wooden skewer or a paring knife will pierce it easily and slip through to the center.  If the squash is not done, replace and cover and continue to cook on LOW, checking every 30 minutes.  Allow the cooked squash to cool.  Do not discard any liquid in the slow cooker.  

While the squash is cooking, peel and chop the onion.  In a medium-size non-stick skillet, heat the oil over medium heat.  Add the onion and cook, stirring, until softened, about 5 minutes.  Set aside.

Slice the squash in half lengthwise.  Use a soup spoon to scrape out the stings.  Discard them.  Scoop out the cooked flesh and discard the shell.  In a blender, puree half the squash with half the onion and about c cups of the broth.  Pour the puree into the slow cooker and stir to dissolve any caramelized squash juices that have stuck to the bottom.  Puree the remaining squash and onion with the remaining 2 cups of broth and add to the cooker.  Add the brown sugar and season with salt and pepper.  Cover and cook on HIGH until the soup is hot, about 1 hour. 

Taste and correct the seasonings, if needed.  Serve the soup hot.  If desired, top with a dollop of sour cream, yogurt, or creme fraiche and a few toasted cumin seeds or pepitas.

Mediterranean Lentil Soup

*  This was not met with "rave reviews" as is customary for the recipes I list here, but I am including it because it was good and I'm trying to do more meatless main dishes.

2 Tbsp. olive oil
1 large sweet onion, diced
1 stalk celery, chopped
2 large cloves garlic, finely minced
1 Tbsp. tomato paste
1 can (28 oz.) diced tomatoes, drained
2 1/2 tsp. dried thyme
2 1/2 c. dried lentils, soaked in cold water 1 hour, drained and rinsed.
2 bay leaves
6 c. beef broth

Vinaigrette:
2 Tbsp. red wine vinegar
1/3 c. olive oil
2 Tbsp. minced fresh parsley leaves
3/4 c. packed fresh basil leaves
Salt and pepper to taste

In a large saucepan over medium heat, heat olive oil.  Add onion, celery and garlic and cook and stir 5 minutes; do not brown.  Stir in tomato paste, tomatoes, thyme and lentils.  Add lentil mixture to slow cooker along with the bay leaves and beef broth.  Cover and cook on high for 4 hours or on low for 6 hours or until lentils are soft.  While the soup is simmering, prepare the vinaigrette.  Combine the vinegar, oil, parsley, and basil in a blender or food processor.  Process on high speed until smooth; set aside.  Stir vinaigrette into soup just before serving.  Season with salt and pepper.  Makes 4-6 servings.

*  Variation:  Alternatively, place all soup ingredients except vinaigrette to slow cooker.  Stir to combine; cover and cook on high 4 hours or on low 8 hours.

*  Note:  Add 1 to 2 hours to cooking time if you do not soak lentils before cooking.

Garden Vegetable Soup

1 spray cooking spray

1 c. sliced carrots

1/2 c. diced onions

4 minced garlic cloves

6 c. beef, chicken, or vegetable broth

2 c. diced green cabbage

2 c. chopped spinach

2 Tbsp. tomato paste

1 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. salt

2 c. diced zucchini

Spray large saucepan with cooking spray; heat.  Saute carrot, onion, and garlic o ver low heat until soft, about 5 minutes.  Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil.  Reduce heat; simmer, covered, about 15 minuts. Stir in zucchini; cook 3-4 minutes more. Serve hot.

Blaine's Favorite Tortilla Soup

 

3 Roma tomatoes
2 Tbsp. taco seasoning
1 2"x2" cube of sharp cheddar cheese
1 small slice of jalapeno pepper
3 sprigs cilantro
1/2 tsp. garlic salt
1/3 large carrot
2 Tbsp. onion

1 tsp. chicken boullion
1/4 tsp. black pepper
2 c. hot water
1/2 c. tortilla chips

Place all ingredients except chips in BlendTec or VitaMix blender.  Press Soups button.  Add tortilla chips.  Press the pulse button 3 times to blend chips.  

(May also add any combination of chips, corn, or beans.)

Dal

1 Tbsp. olive oil
1 c. onion, chopped
1 Tbsp. fresh ginger, peeled, minced
1 tsp. cumin seed
1 tsp. turmeric, ground
1/2 tsp. red pepper, crushed
4 garlic cloves, minced
2 c. cauliflower florets, chopped
2 1/2 c. water
1 c. dried lentils
2 Tbsp. fresh lime juice
1 Tbsp. fresh cilantro, minced
3/4 tsp. salt
6 c. cooked basmati rice or 6 c. long grain rice, cooked

Directions:  Heat olive oil in large saucepan over medium-high heat.  Add onion, ginger, cumin, turmeric, red peppers and garlic.  Saute 2 minutes.  Add cauliflower; saute 1 minute.  Stir in water and lentils; bring to a boil.  Cover, reduce heat, and simmer 35 minutes or until lentils are tender.  Stir in lime juice, cilantro, and salt.  Serve 1 c. lentil mixture with 1 c. rice.

Vegetable Curry

2 Tbsp. canola oil 
1 large yellow onion, finely diced 
4 medium cloves garlic, minced 
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.) 
1 Tbs. ground coriander 
1-1/2 tsp. ground cumin 
3/4 tsp. ground turmeric 
1/2 tsp. cayenne 
1 Tbs. tomato paste 
2 cups lower-salt chicken broth or vegetable broth 
1 cup light coconut milk 
One 3-inch cinnamon stick 
Fine sea salt and freshly ground black pepper 
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups) 
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup) 
One 15-1/2-oz. can chickpeas, drained and rinsed 
4 oz. baby spinach (about 4 lightly packed cups) 
2 Tbs. fresh lime juice 
1 tsp. finely grated lime zest 
2 Tbs. chopped fresh cilantro 

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes,

and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Killer Marinara Sauce

 

Olive oil

1 c. minced yellow or white onion 

2 Tbsp. freshly minced garlic

1 (28-oz.) can crushed tomatoes

1/4 c. water

2 Tbsp. tomato paste

2 tsp. honey

1 Tbsp. dried oregano

2 tsp. dried basil

1/2 tsp. crushed red pepper flakes

Salt, to taste

Spread some olive oil in a pan and place over low heat. Add the onion and garlic and cook just until becoming tender (they should not brown), 4 to 6 minutes. Reduce the water heat to lwo and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.

Asparagus Casserole

2 cans asparagus, drained
1/4 c. onion
1 can Cream of Mushroom
1/2 c. butter, melted
2 c. chips or crackers
8 oz. cheese

Preheat oven to 350.  Pour both cans of asparagus and in a greased casserole dish.  Mix in onion.  Pour the Cream of Mushroom soup over the asparagus.  Top with cheese.  Mix butter with chips or crackers.  Sprinkle butter and chip mixture on top of Cream of Mushroom.  Bake at 350 for 25-30 minutes.

Fried Rice with Vegetables

1 c. fresh bean sprouts

1/2 c. shredded carrots

1/2 tsp. grated ginger root

1 garlic clove, minced

1 c. sliced fresh mushrooms

1 Tbsp. oil

2 c. cold cooked regular long-grain white rice

2 Tbsp. soy sauce

1/2 c. frozen sweet peas, thawed

1/4 c. sliced green onions

Spray medium nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add bean sprouts, carrot, ginger root, garlic and mushrooms; cook and stir 1 minute. Remove vegetables from skillet; cover to keep warm. In same skillet, heat oil until hot. Add cooked rice and soy sauce; cook and stir 4 minutes. Add peas, onions and bean sprout mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.