Archive for category Vegetarian
I can’t remember where I found this recipe.
- 12 trimmed broccoli florets (each one should fit into a muffin cup with room to spare)
- 1 cup butter, softened
- 1/4 cup sugar
- 4 eggs
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt (we didn’t use)
- 1/4 cup strong cheddar cheese, grated (we used closer to 1/2 cup)
1. Preheat oven to 350F. Bring a pot of water to boil and blanch the broccoli florets for 3 min. Rinse well in cold water. Dry the florets and set aside.
2. Beat the butter. Add the sugar. Add eggs, one at a time. Mix together the flour, baking powder, turmeric, cayenne and salt (if using). Add to the wet ingredients. Fold in the cheese.
3. Place one heaping tablespoonful of the batter into the bottom of each muffin cup. Place a single floret in each muffin cup. Top with remaining batter.
4. Bake 30 min.
Verdict: I haven’t really eaten much cayenne in the past because I can’t really eat spicy foods (even something that is at the completely lowest possible degree of spicy is too much for me sometimes). Turmeric is another ingredient I haven’t used in the past, so I wasn’t sure if I would like it. After this dish, I think I will continue avoiding these ingredients in the future. I found them both overpowering. I couldn’t taste the cheese or the broccoli. After a recent recipe I was a little worried that the sugar would make the dish too sweet, but that didn’t happen.
I found this recipe online, but I am not sure where anymore.
- 3 cups uncooked medium pasta shells
- 1 20 ounce can unsweetened pineapple chunks, drained
- 1 large navel orange, peeled, sectioned and halved
- 1 cup halved red grapes (the grapes we had were so small there was no point halving them)
- 1 cup halved green grapes (I admit not halving these was more laziness on our parts, as some of them were probably big enough to be cut in two. But I like grapes, so I didn’t really think we needed to cut them up)
- 1 medium apple, peeled and chopped
- 1 large banana, sliced
- 1 8 ounce container of plain yogurt
- 1/4 cup orange juice concentrate
1. Cook pasta according to package directions. Drain and rinse in cold water. Place in large bowl.
2. Add the fruit to the pasta.
3. Combine yogurt and orange juice. Pour over salad to toss. Cover and chill for at least 3 hours.
Verdict: There was definitely something missing from this recipe. We thought it would have worked better with Parmesan flakes or maybe some Feta.
I found this recipe online, but I can’t remember from where.
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 pound potatoes
- Salt and pepper to taste
- 1/4 cup Parmigiano-Reggiano cheese, grated
1. Preheat oven to 450F, with the rack in the middle position.
2. Stir together butter and oil.
3. Peel and thinly slice potatoes. Toss with 2 tablespoons of the butter mixture. Salt and pepper to taste.
4. Heat remaining butter mixture in an oven proof skillet over medium-high heat. Spread a third of the potatoes on the bottom of the skillet. Toss the remaining potatoes with the cheese and spread evenly over first potato layer, pressing down with a spatula. Cook 3 minutes, then transfer to the oven. Bake 20-25 minutes, occasionally pressing down with spatula.
Verdict: I liked these. They had a nice crisp to them. I would have maybe added more cheese, because I didn’t always get that taste. I would also probably not use the oil next time, because they were a little too oily. Ours didn’t really make a cake though. I am not sure what we did wrong, but we ended up more with just cheesy potatoes. Still, very good.
I found this recipe in a Betty Crocker Country Holidays magazine.
- 1 1/2 pound of baby carrots
- 1/3 cup brown sugar
- 2 tablespoon butter
- 1/2 teaspoon salt (didn’t use because we use salted butter)
- 1/2 teaspoon orange peel
1. Heat 1 inch of water to boiling and add carrots. Reduce heat and simmer for 6 to 9 minutes or until tender-crisp. Drain and set aside.
2. In a skillet add the remaining ingredients over medium heat, stirring constantly until bubbly.
3. Return carrots to the skillet and reduce heat to low. Cook 5 minutes, stirring occasionally, until carrots are well glazed.
Verdict: I really enjoyed these. I liked the taste of orange along with the carrots and the sweetness of the glaze.
This is a Kraft recipe.
- 1 1/2 lbs of white potatoes, cut into spears
- 1 1/2 lbs of sweet potatoes, cut into spears
- 1/2 cup of Zesty Italian Dressing
- 1/4 cup grated Parmesan cheese
- 2 tablespoons parsley (we didn’t use)
1. Preheat oven to 375. Toss the potato spears with the dressing.
2. Spread the potatoes on a lightly greased baking sheet.
3. Bake 30 min. Turn the potatoes over. Bake 25 min. Sprinkle with cheese. Bake 5 more min (potatoes are the one thing that our oven cooks really slowly. Ours needed a lot more time and probably should have been cooked at a higher temperature). Serve with parsley (if desired).
Verdict: Despite the problems we had cooking them, these were really good potatoes. A nice side dish to our Easter turkey.
I think I found this recipe online somewhere, but I am not sure where anymore.
- 1/2 cup olive or vegetable oil
- 1/4 cup butter, melted
- 1 envelope of onion soup mix
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/4 teaspoon pepper
- 2 pounds red potatoes, quartered
- Minced fresh parsley (didn’t use)
1. In a shallow bowl, combine oil, butter, onion soup mix, thyme, marjoram and pepper. Add potatoes and toss to coat. Place in baking pan and drizzle remaining oil mixture on top.
2. Bake, uncovered, at 450F for 50-55 min, stirring occasionally.
3. Sprinkle with parsley when serving (we didn’t do).
Verdict: We had to lower the heat on these to 375F because they were cooking so fast. In the end we kind of burnt them anyways. The potatoes were crispy, with all that oil it was like frying them inside the oven. The flavour to them was nice, but I don’t think I would try this recipe again.
This is a Kraft recipe.
- 6 cups of potato slices (about 6 medium potatoes), 1/8 inch thick
- 3 tablespoons butter, melted, divided
- 1/2 Parmesan cheese
- Chopped chives (the version I had didn’t specify an amount, so we just sprinkled some. The current online version says 2 tablespoons)
1. Preheat oven to 425F. Rinse potato slices and pat dry with paper towels.
2. Brush 1 tablespoon of the melted butter on the bottom and sides of a pie plate.
3. Toss potatoes with the rest of the butter and 1/4 cup of the cheese. Arrange, in layers, in the pie plate. Sprinkle the remaining cheese on top. (The recipe says to sprinkle the chives right before serving, but we sprinkled ours here, before baking.)
4. Bake 1 hour (ours needed only about a little over 30 min). Serve warm.
Verdict: This was delicious. The potatoes were a nice combination of soft and crunchy (the crunchy part from the melted cheese). A nice side dish to any meal.