I've also added barley and parsnips, when I have had extra of those from other recipes. The taste of the red wine, for me, can create a strange taste, so I usually replace it with water. If I can't find the vegan beep strips, I just cut up a large veggie burger.
The cookbook says this recipe serves 6. This makes so much that I do use a 6-quart pot, using a 4-quart was almost not big enough.
1/2 cup whole wheat pastry flour (I just use regular flour)
1 T minced rosemary
1 teaspoon salt
1/2 teaspoon pepper
12 ounces vegan beep strips or chunks (thawed, if frozen)
1 T refined coconut oil (I usually can't find this, so I just use regular cooking oil)
4 garlic cloves, minced
4 1/2 cups low-sodium veggie stock
1 1/2 cups red wine
3 carrots, cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
1 onion, cut into 1-inch chunks
1/2 pounds cremini (brown) mushrooms, halved or quartered
1 cup fresh or frozen peas
In a medium bowl, combine the flour, rosemary, salt and pepper. Add the beef and toss to coat.
Heat the oil in a 4-6 quart stockpot over medium heat. Add the beef mixture and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
Stir in the stock, wine, and carrots. Increase the heat to high, bring to a boil and reduce to a summer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.
Skinny Bitch in the Kitch, Rory Freedman & Kim Barnouin, 2007
Sunday, December 11, 2011
Monday, December 5, 2011
Creamy Mushroom Pasta
As the cookbook says, quick and easy! And also very good! This serves 4 people.
1 cup mushrooms
1 3/4 cups dried past shapes
2 tbsp olive oil
1 clove garlic, peeled and crushed
6 green onions, trimmed and finely sliced
2/3 cup dry, white wine
1 cup mascarpone cheese
2 tbsp chives
2 tbsp parsley
salt and pepper
If the mushrooms are large, slice them. Cook pasta.
Heat the oil in a large skillet and cook the garlic and green onions for 2-3 minutes over a moderate heat. Add the mushrooms and cook for 5 minutes until they are softened and tender.
Add the wine and bring to a boil. Let the mixture boil for 2-3 minutes to reduce a little.
Stir in the mascarpone, stirring well to mix. Cook for 2-3 minutes until pipping hot. Remove from the heat and stir in the chopped chives and parsley. Season to taste and stir this sauce through the cooked pasta.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 cup mushrooms
1 3/4 cups dried past shapes
2 tbsp olive oil
1 clove garlic, peeled and crushed
6 green onions, trimmed and finely sliced
2/3 cup dry, white wine
1 cup mascarpone cheese
2 tbsp chives
2 tbsp parsley
salt and pepper
If the mushrooms are large, slice them. Cook pasta.
Heat the oil in a large skillet and cook the garlic and green onions for 2-3 minutes over a moderate heat. Add the mushrooms and cook for 5 minutes until they are softened and tender.
Add the wine and bring to a boil. Let the mixture boil for 2-3 minutes to reduce a little.
Stir in the mascarpone, stirring well to mix. Cook for 2-3 minutes until pipping hot. Remove from the heat and stir in the chopped chives and parsley. Season to taste and stir this sauce through the cooked pasta.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Lemon & Herb Risotto
Another really good and easy-to-make Risotto recipe! This serves 4 people.
1 tbsp olive oil
1/4 cup butter
1 cup onions, peeled and chopped
1 clove garlic, peeled and crushed
2 1/2 cups vegetable stock
1 3/4 cups dry white wine (I sometimes replace the wine with water)
1 lemon
1 1/3 cups arborio risotto rice
1/4 Parmesan cheese, grated
3 tbsp parsley
2 tbsp chives
salt and pepper
Heat the oil and half the butter in a large saucepan. Add the onions and garlic and cook over a moderate heat until they become transparent and softened. Place the stock and wine in a saucepan, heat to a very gentle simmer, cover and keep hot.
Finely grate the zest from the lemon and add to the rice. Squeeze the juice from the lemon and reserve.
Add the zest and rice to the pan, stirring well to coat in the onion and garlic mixture. Cook for 1-2 minutes.
Now add 3-4 ladles of the hot stick to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock. Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keeping adding it until the risotto is your liking.
Remove from the heat. Add the remaining butter and the Parmesan, stirring quickly to mix. Sprinkle over the herbs and fold them through with a large metal spoon. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 tbsp olive oil
1/4 cup butter
1 cup onions, peeled and chopped
1 clove garlic, peeled and crushed
2 1/2 cups vegetable stock
1 3/4 cups dry white wine (I sometimes replace the wine with water)
1 lemon
1 1/3 cups arborio risotto rice
1/4 Parmesan cheese, grated
3 tbsp parsley
2 tbsp chives
salt and pepper
Heat the oil and half the butter in a large saucepan. Add the onions and garlic and cook over a moderate heat until they become transparent and softened. Place the stock and wine in a saucepan, heat to a very gentle simmer, cover and keep hot.
Finely grate the zest from the lemon and add to the rice. Squeeze the juice from the lemon and reserve.
Add the zest and rice to the pan, stirring well to coat in the onion and garlic mixture. Cook for 1-2 minutes.
Now add 3-4 ladles of the hot stick to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock. Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keeping adding it until the risotto is your liking.
Remove from the heat. Add the remaining butter and the Parmesan, stirring quickly to mix. Sprinkle over the herbs and fold them through with a large metal spoon. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Butternut-squash Risotto
This is really easy and tastes good. I cheat and buy the already cut-up butternut squash a day or so before I'm making it. This is a good autumn side-dish, and serves 4 people.
1 lb butternut squash
1 tbsp olive oil
1/4 cup butter (I use margarine)
4 shallots, peeled and finely chopped
4 1/4 cups vegetable stock
1 1/3 cup arborio risottorice
1/4 cup Parmesan cheese, grated
salt and pepper
Peel and deseed the butternut squash and cut into small chunks. Heat the oil and half the butter in a large saucepan. Add the shallots and cook over a moderate heat until they become transparent and softened. Place the stock in a saucepan, bring to a boil, then reduce the heat to a very gentle simmer. Cover.
Stir the butternut squash into the onions and cook for 4-5 minutes. Now add the rice, stir well to coat in the mixture. Now add 3-4 ladles of the hot stock to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock.
Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keep adding it until the risotto is to your liking.
Remove from the heat, add the remaining butter and the Parmesan, stirring quickly to mix. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 lb butternut squash
1 tbsp olive oil
1/4 cup butter (I use margarine)
4 shallots, peeled and finely chopped
4 1/4 cups vegetable stock
1 1/3 cup arborio risottorice
1/4 cup Parmesan cheese, grated
salt and pepper
Peel and deseed the butternut squash and cut into small chunks. Heat the oil and half the butter in a large saucepan. Add the shallots and cook over a moderate heat until they become transparent and softened. Place the stock in a saucepan, bring to a boil, then reduce the heat to a very gentle simmer. Cover.
Stir the butternut squash into the onions and cook for 4-5 minutes. Now add the rice, stir well to coat in the mixture. Now add 3-4 ladles of the hot stock to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock.
Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keep adding it until the risotto is to your liking.
Remove from the heat, add the remaining butter and the Parmesan, stirring quickly to mix. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Sunday, December 4, 2011
Mushroom & Ale Pie
We didn't have any ale, so I just substituted water for the ale. This recipe serves 4 people. This dish had a really amazing taste, even with just the water. And it looked pretty too! This would definitely be a dish to make again and to bring to a dinner.
2 onions, peeled
1 lb, 2 oz mushrooms
1 3/4 tbsp butter
1 tbsp oil
1 garlic clove
1 stalk celery, sliced
4 tbsp all-purpose flour
1 1/4 cups brown ale
2 tsp mustard
2 tbsp parsley
salt and pepper
2 cups puff pastry (I used 2 sheets)
1 beaten egg
Slice the onions into thin wedges. Thickly slice the mushrooms. If some are small eave them whole (I purchased pre-sliced mushrooms).
Heat oil and butter in a large pan and cook the onions and garlic over a moderate heat until they soften. Add they celery and cook for a further 2-3 minutes.
Add the mushrooms and stir well to coat in the onion and celery mixture. Cover and cook over a gentle heat, stirring from time to time, until the mushrooms change color and soften (about 10 minutes).
Sprinkle over the flour and cook, stirring, for 1 minute, until all the flour is mixed in and any juice that have collected are absorbed.
Add a little of the ale and stir well to mix; it will thicken quite quickly at this point. Continue adding the ale a little at a time until it is all incorporated. Simmer gently for 5 minutes. Remove from the heat. Stir in the mustard and parsley and season to taste. Pour into a 5-cup capacity deep pie dish (I used a 9-inch pie dish). If using individual ones, divide the mixture equally between them. Set to one side to cool a little.
Preheat the oven to 400 degrees F. Roll out the pastry on a well-floured surface to approximately 1/2-inch thick. Brush the edges of the pie dish with a little water. Cut thin strips of pastry and press them around the edge of the pie dish. Brush this pastry edge with a little more water. Now take the larger piece of pastry and drape over the pie dish, then cut away the excess. Use the pastry scraps to decorate the top of the pie, if you wish. Brush with beaten egg to glaze. Using a sharp knife cut 2-3, 2in slashes in the middle of the pastry to allow steam to escape during cooking.
Bake for 25-30 minutes.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
2 onions, peeled
1 lb, 2 oz mushrooms
1 3/4 tbsp butter
1 tbsp oil
1 garlic clove
1 stalk celery, sliced
4 tbsp all-purpose flour
1 1/4 cups brown ale
2 tsp mustard
2 tbsp parsley
salt and pepper
2 cups puff pastry (I used 2 sheets)
1 beaten egg
Slice the onions into thin wedges. Thickly slice the mushrooms. If some are small eave them whole (I purchased pre-sliced mushrooms).
Heat oil and butter in a large pan and cook the onions and garlic over a moderate heat until they soften. Add they celery and cook for a further 2-3 minutes.
Add the mushrooms and stir well to coat in the onion and celery mixture. Cover and cook over a gentle heat, stirring from time to time, until the mushrooms change color and soften (about 10 minutes).
Sprinkle over the flour and cook, stirring, for 1 minute, until all the flour is mixed in and any juice that have collected are absorbed.
Add a little of the ale and stir well to mix; it will thicken quite quickly at this point. Continue adding the ale a little at a time until it is all incorporated. Simmer gently for 5 minutes. Remove from the heat. Stir in the mustard and parsley and season to taste. Pour into a 5-cup capacity deep pie dish (I used a 9-inch pie dish). If using individual ones, divide the mixture equally between them. Set to one side to cool a little.
Preheat the oven to 400 degrees F. Roll out the pastry on a well-floured surface to approximately 1/2-inch thick. Brush the edges of the pie dish with a little water. Cut thin strips of pastry and press them around the edge of the pie dish. Brush this pastry edge with a little more water. Now take the larger piece of pastry and drape over the pie dish, then cut away the excess. Use the pastry scraps to decorate the top of the pie, if you wish. Brush with beaten egg to glaze. Using a sharp knife cut 2-3, 2in slashes in the middle of the pastry to allow steam to escape during cooking.
Bake for 25-30 minutes.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Smoked Sweet-potato & Chile Soup
I don't like "hot" flavors, so did not add the red-pepper flakes, and it tasted fine to us! This is the second soup where I have used our new hand blender, and it works like a charm. This recipe serves 4 people.
1 tbsp oil
1 onion, peeled and chopped
1 garlic clove
1/2 tsp dried red-pepper flakes
1 tbsp smoked paprika
2 cups sweet potatoes, peeled and cut into chunks
4 1/4 cups vegetable stock
salt and pepper
6 tbsp sour cream
In a large saucepan heat the oil over a moderate heat and cook the onion until it softens. Now add the garlic, red-pepper flakes, and paprika and cook for 3 minutes, stirring well to mix.
Now add the sweet potatoes and toss well to coat in the spiced onion mixture. Cover with a lid, turn the heat to low and let the mixture cook for 5 minutes. Pour in the stock and increase the heat to bring up to boiling point. Stir well, then reduce the heat to simmering and cook, covered, for 20 minutes.
Remove the pan from the heat and allow to cool a little. Then puree the mixture with a hand blender or a food processor. Be very careful as sometimes hot liquids can splash out when processed.
Once smooth, return the mixture to the pan and bring gently back to a boil. Season to taste and stir through the sour cream before serving.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1 tbsp oil
1 onion, peeled and chopped
1 garlic clove
1/2 tsp dried red-pepper flakes
1 tbsp smoked paprika
2 cups sweet potatoes, peeled and cut into chunks
4 1/4 cups vegetable stock
salt and pepper
6 tbsp sour cream
In a large saucepan heat the oil over a moderate heat and cook the onion until it softens. Now add the garlic, red-pepper flakes, and paprika and cook for 3 minutes, stirring well to mix.
Now add the sweet potatoes and toss well to coat in the spiced onion mixture. Cover with a lid, turn the heat to low and let the mixture cook for 5 minutes. Pour in the stock and increase the heat to bring up to boiling point. Stir well, then reduce the heat to simmering and cook, covered, for 20 minutes.
Remove the pan from the heat and allow to cool a little. Then puree the mixture with a hand blender or a food processor. Be very careful as sometimes hot liquids can splash out when processed.
Once smooth, return the mixture to the pan and bring gently back to a boil. Season to taste and stir through the sour cream before serving.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Wednesday, April 13, 2011
Rice wtih Vermicelli
This is bland, and could probably have nuts with it. I enjoyed it both warm and cold.
1 1/2 cups rice (I used white)
1 can chick peas
2 onions, finely chopped
2 stalks celery, finely chopped
1/3 cup oil
8 oz. vermicelli or fine noodles cooked (I used spaghetti)
salt
Cook the onion and celery in the oil until the onion is transparent. Add the raw rice and, over medium heat, fry, stirring constantly until the rice is golden. Add the vermicelli and continue stirring until it is lightly colored.
Add enough water to cover and a little more. Cover tightly and simmer until the rice is tender and the water is absorbed. Add the chick peas and reheat over very low heat.
Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986
1 1/2 cups rice (I used white)
1 can chick peas
2 onions, finely chopped
2 stalks celery, finely chopped
1/3 cup oil
8 oz. vermicelli or fine noodles cooked (I used spaghetti)
salt
Cook the onion and celery in the oil until the onion is transparent. Add the raw rice and, over medium heat, fry, stirring constantly until the rice is golden. Add the vermicelli and continue stirring until it is lightly colored.
Add enough water to cover and a little more. Cover tightly and simmer until the rice is tender and the water is absorbed. Add the chick peas and reheat over very low heat.
Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986
Monday, January 17, 2011
Vegetarian Chili
I added the vegetarian meat crumbles when adding the beans and tomatoes (used Morning Star brand), and used 1/2 onion instead a whole one. I also didn't add the chili powder. A good winter food. Original recipe below.
Oil to saute
1 clove garlic, crushed
2 small green peppers, sliced
1 large onion, sliced
2 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1 tsp oregano
1 (15-oz) can kidney beans
1 (28-oz) can crushed tomatoes
Heat small amount of oil. Saute garlic, green peppers and onion until soft but not brown. Add chili powder, cumin and red pepper flakes. Stir for 1 minute. Add oregano and cook for 3 minutes. Add beans and tomatoes. Simmer for 10-15 minutes.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Oil to saute
1 clove garlic, crushed
2 small green peppers, sliced
1 large onion, sliced
2 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1 tsp oregano
1 (15-oz) can kidney beans
1 (28-oz) can crushed tomatoes
Heat small amount of oil. Saute garlic, green peppers and onion until soft but not brown. Add chili powder, cumin and red pepper flakes. Stir for 1 minute. Add oregano and cook for 3 minutes. Add beans and tomatoes. Simmer for 10-15 minutes.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Microwave Mushroom Risotto
The note to the recipe says that it is very easy to make, and doesn't require the constant stirring that risotto usually requires. Very true, this was very good and easy to make. The note also says you can substitute other sauteed vegetables for the mushrooms or omit veggies altogether. I made this as is.
8 oz. mushrooms, sliced
Pinch salt
A splash of white wine or Marsala
3 cloves garlic, minced
2 T. olive oil
1 T. butter
1/2 small onion, minced
1 cup arborio rice
3 cups liquid (veggie broth, water, some wine, etc.) [I used water]
1/4 cups or more grated Parmesan cheese
Chopped parsley or other chopped herbs
Salt and pepper to taste
Saute the mushrooms in 1 tablespoon of the olive oil (you can use butter instead). Sprinkle with a pinch of salt and saute until the mushrooms give up most of their juices. Add the splash of wine or Marsala and cook until most of the liquid is cooked away. Stir in the minced garlic and cook for another minute or two. Set the mixture aside.
Melt the remaining oil and butter for 1 minute in the microwave in a large microwavable bowl. [Cover bowl so it doesn't splatter]. Stir in onion and heat on high for 3 minutes or until onion is translucent. Stir in rice and microwave for another minute on high. Add all liquid and heat for 9 minutes on high. Stir. Heat for approximately 9 more minutes and stir again. Most of the liquid will be absorbed at this point, but the risotto will still be a but soupy. If it is dry, add a little more liquid. Stir in the mushrooms, the cheese and parsley or other herbs. Let stand, covered, for 5 minutes before serving.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
8 oz. mushrooms, sliced
Pinch salt
A splash of white wine or Marsala
3 cloves garlic, minced
2 T. olive oil
1 T. butter
1/2 small onion, minced
1 cup arborio rice
3 cups liquid (veggie broth, water, some wine, etc.) [I used water]
1/4 cups or more grated Parmesan cheese
Chopped parsley or other chopped herbs
Salt and pepper to taste
Saute the mushrooms in 1 tablespoon of the olive oil (you can use butter instead). Sprinkle with a pinch of salt and saute until the mushrooms give up most of their juices. Add the splash of wine or Marsala and cook until most of the liquid is cooked away. Stir in the minced garlic and cook for another minute or two. Set the mixture aside.
Melt the remaining oil and butter for 1 minute in the microwave in a large microwavable bowl. [Cover bowl so it doesn't splatter]. Stir in onion and heat on high for 3 minutes or until onion is translucent. Stir in rice and microwave for another minute on high. Add all liquid and heat for 9 minutes on high. Stir. Heat for approximately 9 more minutes and stir again. Most of the liquid will be absorbed at this point, but the risotto will still be a but soupy. If it is dry, add a little more liquid. Stir in the mushrooms, the cheese and parsley or other herbs. Let stand, covered, for 5 minutes before serving.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Double Cappuccino Brownies
I made the frosting too, but this is a very sweet recipe and so the frosting was probably not needed. Frosting can be used for other cakes, cupcakes, etc. This is much better after it's been in the fridge overnight.
I couldn't find the instant cappuccino mix this time around, so used 1 serving of instant cappuccino-flavored coffee for 1 envelope, and both brownies and frosting came out fine.
Makes 2 dozen brownies.
3/4 cup (1 1/2 sticks) butter or margarine
4 squares (4 ounces) unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 envelope instant cappuccino mix, any flavor
1 cup chopped nuts (optional) [I just used 1/2 cup]
Cappuccino Buttercream Frosting (see below)
Heat oven to 350 degrees. Line a 13X9 inch baking pan with foil; lightly butter the foil. If I make this recipe again, I'm not lining the pan with the foil, this is to remove the entire brownie easier for cutting.
Microwave the butter and chocolate in a large microwavable bowl on High for 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.
Stir the sugar into the chocolate mixture until well blended. Mix in the eggs and vanilla. Stir in the flour, cappuccino mix, and nuts until well blended. Spread the batter in the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely in the pan on a wire rack. Frost the brownies with Cappuccino Buttercream Frosting.
Cappuccino Buttercream Frosting
1 envelope instant cappuccino mix, any flavor
1/4 cup hot milk
1/2 cup (1 stick) butter or margarine, softened
1 package (16 ounces) powdered sugar (I used a little less)
Stir the cappuccino mix and hot milk in a small bowl until well blended.
Beat the butter, powdered sugar, and cappuccino mixture in a large bowl with an electric mixer set on low speed until well blended and smooth. Let stand, if necessary, until the frosting is of spreading consistency.
Makes about 2 1/2 cups frosting or enough to frost one 13 X 9 inch pan of brownies or cake, or 24 cupcakes.
Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999
I couldn't find the instant cappuccino mix this time around, so used 1 serving of instant cappuccino-flavored coffee for 1 envelope, and both brownies and frosting came out fine.
Makes 2 dozen brownies.
3/4 cup (1 1/2 sticks) butter or margarine
4 squares (4 ounces) unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 envelope instant cappuccino mix, any flavor
1 cup chopped nuts (optional) [I just used 1/2 cup]
Cappuccino Buttercream Frosting (see below)
Heat oven to 350 degrees. Line a 13X9 inch baking pan with foil; lightly butter the foil. If I make this recipe again, I'm not lining the pan with the foil, this is to remove the entire brownie easier for cutting.
Microwave the butter and chocolate in a large microwavable bowl on High for 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.
Stir the sugar into the chocolate mixture until well blended. Mix in the eggs and vanilla. Stir in the flour, cappuccino mix, and nuts until well blended. Spread the batter in the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely in the pan on a wire rack. Frost the brownies with Cappuccino Buttercream Frosting.
Cappuccino Buttercream Frosting
1 envelope instant cappuccino mix, any flavor
1/4 cup hot milk
1/2 cup (1 stick) butter or margarine, softened
1 package (16 ounces) powdered sugar (I used a little less)
Stir the cappuccino mix and hot milk in a small bowl until well blended.
Beat the butter, powdered sugar, and cappuccino mixture in a large bowl with an electric mixer set on low speed until well blended and smooth. Let stand, if necessary, until the frosting is of spreading consistency.
Makes about 2 1/2 cups frosting or enough to frost one 13 X 9 inch pan of brownies or cake, or 24 cupcakes.
Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999
Wednesday, January 12, 2011
My Recipes
Second Redhead in the Kitchen has now become Redhead in the Kitchen. My sister has given me the blog! :) My sister's posts are still here, but under the name Redhead.
All my recipes have no meat and no fish because we keep a vegetarian kitchen (hubby is vegetarian). I try to cook or bake a few things each week, time permitting. I blog only the ones worth eating again. The dishes I've posted are very good, worth repeating in our home, and are simple enough for a cook-in-training.
Enjoy!
All my recipes have no meat and no fish because we keep a vegetarian kitchen (hubby is vegetarian). I try to cook or bake a few things each week, time permitting. I blog only the ones worth eating again. The dishes I've posted are very good, worth repeating in our home, and are simple enough for a cook-in-training.
Enjoy!
Thursday, January 6, 2011
Apple-Orange Lokshen Kugel
One of my husband's cousins gave me this cookbook, which has a lot of information about each dish. This kugel is very sweet, but very good!
I made this version (I left out the raisins), but a note says you can substitute 1 (18-ounce) can of crushed pineapple, with juice, for the applesauce.
1 pound wide egg noodles
1/2 cup unsalted butter
6 large eggs, slightly beaten
2 cups or a 1-pound jar applesauce
2/3 cups sugar
1 small can (6 ounces) frozen orange juice concentrate, defrosted but not diluted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
Preheat over to 350. Cook noodles until tender, but not soft, about 8 minutes (they will cook more in the oven). Drain noodles, place them back in the warm pot and add the butter, stirring until it is melted. Add the remaining ingredients and stir until well combined.
Transfer mixture to a 2-quart rectangular glass baking dish. Bake for 35 to 45 minutes, or until some of the noodles on the top have turned deep brown and the pudding has set.
The Mensch Chef or Why Delicious Jewish Food Isn't an Oxymoron, Mitchell Davis, 2002
I made this version (I left out the raisins), but a note says you can substitute 1 (18-ounce) can of crushed pineapple, with juice, for the applesauce.
1 pound wide egg noodles
1/2 cup unsalted butter
6 large eggs, slightly beaten
2 cups or a 1-pound jar applesauce
2/3 cups sugar
1 small can (6 ounces) frozen orange juice concentrate, defrosted but not diluted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
Preheat over to 350. Cook noodles until tender, but not soft, about 8 minutes (they will cook more in the oven). Drain noodles, place them back in the warm pot and add the butter, stirring until it is melted. Add the remaining ingredients and stir until well combined.
Transfer mixture to a 2-quart rectangular glass baking dish. Bake for 35 to 45 minutes, or until some of the noodles on the top have turned deep brown and the pudding has set.
The Mensch Chef or Why Delicious Jewish Food Isn't an Oxymoron, Mitchell Davis, 2002
Wednesday, January 5, 2011
Stuffed Mushrooms
I cut this recipe in half, because it was just for the two of us. But here is the complete recipe. Next time I would probably use a different type of mushroom.
1/2 cup lentils
1 cup water
1 scallion, chopped finely
1 small onion, peeled and finely chopped
2 teaspoons oil
2 Tablespoons water
Dash of pepper to taste
20 medium mushrooms or 15 large mushrooms
Cook lentils in water in a small pot over medium heat for 55 minutes. Remove from heat and mash.
Saute scallion and onion with oil and water in a frying pan over medium heat for 3 minutes. Add cooked lentils and pepper. Saute around 3 minutes. Remove from heat.
Preheat over to 450 degrees. Meanwhile, take caps off mushrooms. Discard stems. Stuff mushroom caps with lentil mixture. Place mushrooms on a lightly oiled pan and bake for 450 degrees for 12 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
1/2 cup lentils
1 cup water
1 scallion, chopped finely
1 small onion, peeled and finely chopped
2 teaspoons oil
2 Tablespoons water
Dash of pepper to taste
20 medium mushrooms or 15 large mushrooms
Cook lentils in water in a small pot over medium heat for 55 minutes. Remove from heat and mash.
Saute scallion and onion with oil and water in a frying pan over medium heat for 3 minutes. Add cooked lentils and pepper. Saute around 3 minutes. Remove from heat.
Preheat over to 450 degrees. Meanwhile, take caps off mushrooms. Discard stems. Stuff mushroom caps with lentil mixture. Place mushrooms on a lightly oiled pan and bake for 450 degrees for 12 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Mushroom/Noodle Kugel
A no-egg kugal!
12-ounce package eggless noodles (the packages at our store are 16 ounces, and so I just used the entire package - didn't make a difference in the recipe)
10 cups water
3/4 pound mushrooms, finely chopped
1 onion, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 cup soy milk (I just used regular milk)
2 Tablespoons cornstarch
Cook noodles for 8 minutes until tender. Drain.
Meanwhile, preheat oven to 350 degrees. Saute mushrooms and onion with oil in a frying pan for 3 minutes. Add seasonings. Dissolve cornstarch in soy milk and add to sauteed mushrooms and onions. Simmer 2 minutes longer, stirring constantly.
In a lightly oiled baking pan, put a layer of 1/3 noodles followed by 1/3 mushroom/onion mixture. Repeat process two more times. Bake at 350 degrees for 45 minutes.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
12-ounce package eggless noodles (the packages at our store are 16 ounces, and so I just used the entire package - didn't make a difference in the recipe)
10 cups water
3/4 pound mushrooms, finely chopped
1 onion, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 cup soy milk (I just used regular milk)
2 Tablespoons cornstarch
Cook noodles for 8 minutes until tender. Drain.
Meanwhile, preheat oven to 350 degrees. Saute mushrooms and onion with oil in a frying pan for 3 minutes. Add seasonings. Dissolve cornstarch in soy milk and add to sauteed mushrooms and onions. Simmer 2 minutes longer, stirring constantly.
In a lightly oiled baking pan, put a layer of 1/3 noodles followed by 1/3 mushroom/onion mixture. Repeat process two more times. Bake at 350 degrees for 45 minutes.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Vegetable Soup
A very good vegetable soup! Instead of using just peas or corn, I used 1/2 cup of each.
Note in recipe:
This is a basic vegetable soup recipe. You can modify this recipe, depending upon the type of vegetables that are in season. Omit the peas or corn during Passover.
3 carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 small zucchini, finely chopped
1 onion, peeled and finely chopped
2 teaspoons oil
8 cups or 2 quarts water
14 1/2 ounce can whole peeled tomatoes, chopped
1 cup fresh or frozen peas or corn kernels
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
Saute carrots, celery, zucchini, and onion in oil in a large pot over medium-high heat for 5 minutes. Add water and bring to a boil. Reduce heat, cover pot, and simmer for 25 minutes. Add remaining ingredients and simmer 20 minutes longer.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Note in recipe:
This is a basic vegetable soup recipe. You can modify this recipe, depending upon the type of vegetables that are in season. Omit the peas or corn during Passover.
3 carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 small zucchini, finely chopped
1 onion, peeled and finely chopped
2 teaspoons oil
8 cups or 2 quarts water
14 1/2 ounce can whole peeled tomatoes, chopped
1 cup fresh or frozen peas or corn kernels
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
Saute carrots, celery, zucchini, and onion in oil in a large pot over medium-high heat for 5 minutes. Add water and bring to a boil. Reduce heat, cover pot, and simmer for 25 minutes. Add remaining ingredients and simmer 20 minutes longer.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
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