Tag Archives: flour

Vegetable Hashbrowns

5 Apr

This is sort of a breakfast for dinner recipe. A bit of a twist on your regular potato hashbrowns, this recipe is a great recipe to get your daily fill of vegetables in one sitting. I think the zucchini gives the hashbrowns a unique texture and flavor. Perhaps in the near future I will experiment with using different vegetable combinations.

Vegetable Hashbrowns

Prep. Time: 15 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
2 potatoes
2 carrots
2 zucchini
1 leek
salt
pepper
3 TB all purpose flour
2 eggs
4 TB olive oil

Directions:

1. Grate potatoes, carrots, and zucchini. Thinly slice white part of leek.
2. Place grated veggies in strainer and squeeze out as much water as possible.
3. Move to mixing bowl and add leek and flour; mix well.
4. Beat eggs in separate dish, then add to mixing bowl.
5. Divide mixture into 8 equal portions.
6. Heat up oil in skillet. Grab 1 veggie portion, squeeze out excess water, form into patty and carefully add to hot oil.
7. Cook over high to medium heat about 3 to 5 minutes on each side. Drain on paper towel.
8. Repeat and serve.
*** You can keep your cooked patties warm on a baking sheet in the oven while your cook the remaining patties.

Broccoli Souffle

28 Mar

I am becoming a pretty big fan of adding eggs to meals to make them a bit more filling. At the same time, I have been looking for recipes that include green veggies because they are some of the most nutrient rich foods you can eat. Check out this Broccoli Souffle from Recipe Secrets.

Broccoli Souffle
Serves 4
Prep Time: 5 minutes
Cooking Time: 50 minutes

1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs

Directions:
Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.

Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.

In skillet, melt butter; add onion; saute until soft. Stir in flour; whisk to incorporate well.

Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.

Stir in cheese, broccoli and Tabasco sauce.

In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.

Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.

Creamed Potatoes, Onions, and Peas

21 Feb

This recipes title makes it sound buttery and dairy rich, but it isn’t. It is a lovely comfort food that happens to be Vegan.

Creamed Potatoes, Onions, and Peas
***Vegetarian Recipe***
***Vegan Recipe***
Serves 4
Prep. Time: 5 minutes
Cooking Time: 20 minutes

Creamed Potatoes, Onions, and Peas

Ingredients:

2 pounds potatoes, sliced thinly
3 TB vegetable oil
6 TB flour
1 1/2 cups soy milk
2 ts mustard
2 onions, chopped
10 ounces frozen peas

Directions:
1. Cook potatoes in boiling water for 20 minutes. Drain.
2. While potatoes cook, place oil in pan. Add flour, soy milk, and water. Stir 2 minutes until mixture thickens.
3. Add mustard, salt and pepper to taste.
4. Add onions and peas and heat for 5 minutes, stirring often. Add cooked potatoes and mix well.

Chicken Corn Mac and Cheese

15 Feb

Almost every time I ask my husband what I should make for dinner his response it, “Mac and Cheese.” I am trying to come up with some unique ways to enjoy mac and cheese. This week I have decided to add Chicken and Corn to the mix.

Chicken Corn Mac and Cheese

Prep. Time: 15 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:

4 cups macaroni noodles
1 onion, chopped
3 ribs of celery, chopped
1 red bell pepper, chopped
2 TB flour
1 cup chicken stock
1 cup milk
2 chicken breasts, chopped to bite sized pieces
1 cup frozen corn
2 cups shredded cheese
thyme
cayenne pepper
3 TB green onions

Directions:
1. Start cooking your pasta according to directions.
2. While you pasta is cooking, heat a large skillet, add oil. When oil is hot add your chicken. Cook 10 minutes, then remove.
2. Bring your skillet back up to heat, add a little bit more olive oil. When oil is hot, add your onions. Cook 5 minutes, until browned. Add celery, red bell pepper and corn. Cook 5 minutes.
3 Add the flour and cook 1 minute. Add the stock, then the milk, then the spices. Stir until the milk bubbles, add the cooked chicken. Cook one more minute.
4. Transfer to large bowl. Stir in the cheese until it melts.
5. Toss the drained pasta with the cheese sauce and serve!

Vegetarian Pizza

15 Feb

I have been wanting to hone my skills as a bake sheet pizza maker for quite sometime now. Today is the day! I thought I would start with an easy tomato sauce based vegetarian pizza. I’m sure I will need to make adjustments along the way, but here’s to starting something new!

Vegetarian Pizza
***This is a Vegetarian Recipe***

Prep. Time: 30 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:

Pizza Base:
1/4 inch dry yeast
1/2 ts salt
1/2 ts sugar
2 1/2 cups flour
2 TB olive oil

Pizza Sauce:
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
basil
oregano
thyme

Toppings:
YOUR CHOICE + 2 cups grated mozzarella cheese


Directions:

1. Preheat oven to 400 degrees F.
2. Combine the yeast, salt, sugar in 1 cup warm water. Leave covered in a warm place for 10 minutes.
3. Sift flour into a bowl make a hole in the center of the flour; add yeast to the hole when it is ready (you will see bubbles or foaminess). Mix to make a dough.
4. Knead the dough on a lightly floured surface for 5 minutes.
5. Brush oil on to a baking sheet. Sprinkle with flour. Roll dough out so it fits the dimensions of your baking sheet. Add to baking sheet. Press down lightly.
6. Top your pizza with sauce, then toppings, then shredded cheese.
7. Bake at 400 degrees F for 30 minutes.

Bacon Mac and Cheese Bake

6 Feb

I have a feeling that this one is going to become one of my recipes to count on. Not only is it cheesy and warm, which makes it a comfort food in my book, it has a kick of onion and bacon to round it out to be a meal full of flavor.

Bacon Mac and Cheese Bake
Prep. Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:

3 cups macaroni
2 TB butter
1 onion, chopped
1 clove garlic, chopped
4 strips of bacon, chopped
1/4 cup flour
2 1/2 cups evaporated milk
1 ts ground cumin
2 cups shredded cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a large casserole baking dish.
2. Cook macaroni according to package instructions. Drain and place in large bowl.
3. Melt butter in a large skillet over medium heat. Add onions and brown for 2 minutes. Add bacon and garlic; cook and stir for 5 minutes.
4. Add flour, lower heat and cook 1 minute.
5. Remove your skillet from the heat and gradually add the milk. Stir until mixture is smooth.
6. Return skillet to heat and cook until the mixture thickens and just starts to boil.
7. Remove from heat and add cumin.
8. Add mixture to pasta bowl along with 2/3 of the shredded cheese. Stir and mix; pour into greased casserole baking dish.
9. Sprinkle remaining cheese on top.
10. Bake for 20 minutes.

Spinach Omelet on a Bed of Tomato Sauce

24 Jan

Spinach Omelet on a Bed of Tomato Sauce
Vegetarian Recipe

This is my favorite recipe for this week. Really easy, but it tastes like you are dining at a fine restaurant. It will become a part of your staple dinner food recipes once you’ve had a taste.

Serves 4
Prep. Time: 5 minutes
Cooking Time: 30 minutes

Ingredients:
2 lbs fresh spinach, stems removed
3/4 cup olive oil
6 eggs
8 cloves garlic, minced
1 TB flour
2 cups tomato sauce
1 TB paprika
1 cup hot water

Directions:

1. Rinse all of your spinach and drain. Cook spinach in a sauce pan over medium heat, covered for 2 minutes. You will most likely have to cook in batches. Place cooked spinach back in colander and squeeze out any excess water.
2. In a large skillet, heat 1/2 cup olive oil. Add the cooked, squeezed spinach and cook for 2 minutes.
3. In a large bowl, beat eggs; Add cooked spinach and mix together. Season with salt and pepper.
4. Heat small skillet over medium heat; add 1 TB olive oil. When oil is hot, add half of your egg/spinach mixture. Cook for 5 minutes.
5. Grab a plate that is large enough to cover your large skillet. Turn the plate so that it is covering your skillet. Turn the pan over so that your omelet falls onto the plate. Slide the omelet back into the pan (with the uncooked side now on the bottom).
6. Cook 5 minutes more. Place cooked omelet on baking sheet and place in oven to stay warm.
7. Follow steps 4-6 for second half of egg/spinach mixture.
8. In a bottom heavy sauce pan, heat 2 TB olive oil. Add garlic and saute 2 minutes, stirring the whole time. Add the flour and stir until the mixture is smooth. Add the tomato sauce, paprika, hot water, salt and pepper. Cook, stirring, until sauce is thickened (about 5 minutes).
9. To serve: Cut each omelet into 4 pieces. Coat plates with tomato sauce. Add two slices of omelet to each plate.