3 new recipes

Okay for the few people that were wondering here are the recipes to the meals we have coming up.

I tried to find a link for the quinoa soup, but can’t find it.  I just got the recipe out of my Jan 2009 issue of vegetarian times magazine.


1 med onion (diced 1 1/4 cups)

3 cups low sodium veggie broth

1/2 cup quinoa, rinsed

1 – 14.5 oz can diced tomatoes with basil, garlic and organo

10oz spinach leaves

1.  Coat large saucepan with cooking spray and heat over med heat.  Add onion, and saute 5 min, or until soft.  Stir in broth and 4 cups water, and bring to boil.  Add quinoa, and reduce heat to medium-low.  Cover and simmer 15 min.

2.  Stir in tomatoes and spinach leaves.  Simmer 5 minutes, uncovered, or until spinach and quinoa are tender. Season with salt and pepper, if desired and serve immedietly.

That soup is SUPER easy and so yummy.  My kids even ate it up and they don’t always eat soupy stuff very well.  🙂


12 cups broth (we use veggie)

1.5 cups lentils, sorted and rinsed

1 cup uncooked brown rice

2 lbs canned tomatoes, drained and chopped, juice reserved

3 carrots, sliced

1 onion, chopped

2 cups chopped celery

3 garlic gloves minced

1/2 tsp basil

1/2 tsp oregano

1/4 tsp thyme

1 bay leaf

1/2 cup minced parsley

2 tbs cider vinegar, or to taste

1.  In large stock pot, combine the broth, lentils, rice, tomatoes and reserved juice, carrots, onion, celery, garlic, basil, organo, thyme and bay leaf.  Bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 40-45 minutes, or until the lentils and rice are tender.

2.  Stir in the parsley, vinegar, salt and pepper to taste and discard the bay leaf.  The soup will be thick and will thicken as it stands.  Thin the soup, if desired, with additional hot broth or water.

I have never made the lentil and brown rice but my mom has and it was so good and feeds a ton of people too.  The recipe says it feeds 16-18 people – talk about freezing some meals!!!


2 – 19 oz cans of cannellini beans

1 – 19 oz can of garbanzo or fava beans

1/4 cup basil pesto

1 med onion chopped

4 garlic cloves, minced

1.5 tsp dried italian seasoning, crushed

1 – 16 oz pkg refrigerated cooked plain polenta cut in 1/2 inch thick slices

1 large tomato, thinly sliced

1 – 8 oz pkg finely shredded italian cheese blend (2 cups)

1 cup torn radicchio

1. Rince and drain beans.  In large bolw comgine beans, 2 tbls of pesto, onion and garlic and Italian seasoning.

2.  In 4 to 5 quart slow cooker layer half of bean mixture, half of polenta, and half of cheese.  Add remaining beans and polenta.  Cover; cook on low heat setting 4-6 hours or on high heat 2-2.5 hours.  Add tomoato, remaining cheese, spinach and radicchio.  Combine remaining pesto and 1tbs water.  Drizzle pesto mixture on casserol.  Let stand, uncovered 5 min.

makes 8 servings – i haven’t made this either, but mom has and it rocked.  we got this out of the Oct 2008 Better Homes and Gardens magazine.



5 responses to “3 new recipes

  1. yummmmmmmm! I love veggies! come cook for me sometime!

  2. Thanks, you rock, we will be trying these. Meat is too expensive these days which in itself makes me turn toward vegetarian meals. Oh, also a book you might want to check out… “How to cook everything vegetarian” by Mark Bittman. I haven’t looked at it yet, I have it on hold waiting for me to pick it up from the library. But I have checked out his book “How to cook everything” and it had some great, simple recipes. Thanks again! Hope you are enjoying the warmer weather in TX, I’m ready to move, it’s tooooo cold here. 🙂

  3. thanks Jamie you rock!! I can’t wait to try these.
    here’s a few of my favorite recipes:

    Spicy cilantro lime tofu (this actually isn’t too spicy–use more peppers if you like it really spicy)
    ¼ tsp turmeric
    ¼ tsp cayenne pepper
    ½ tsp mustard seed
    1 tsp red pepper flakes (or 1 serrano pepper)
    5 cloves garlic, chopped
    ½ tsp salt
    1 pound tofu
    1-2 tbsp finely chopped cilantro
    Lime juice from 1 lime
    Frozen vegetables (about ¾ bag, cooked and drained)

    Stir fry garlic, pepper, and spices in oil until garlic is slightly browned. Add tofu (I cut it into ~1 cm thick triangle-shaped slices), mix and let tofu brown. Add vegetables (I used a mix of broccoli, carrots, white beans, and green beans, but you can use anything). Add cilantro and lime juice at the end. Serve over rice or couscous.

    Easy cheese Quiche
    1 8-ounce package swiss cheese (2% ok)
    16 ounces half & half
    3 eggs
    3 shakes nutmeg
    ~1/4 tsp white pepper
    ~1/2 tsp salt
    Pit-Ritz deep dish frozen pie crust

    Let frozen pie crust sit out at room temp for ~10 minutes. Use fork to poke holes in crust. Bake crust for 5 minutes at 400. Add quiche mixture and bake for ~40 minutes at 375 or until set.

    Thai Tofu and Winter Squash Stew (this one takes awhile to make but it’s really good…it makes a TON)
    2-3 medium leeks, white parts only, about 6 ounces (peel outer layer if dirty, cut both ends off, cut in half the long way, then slice into ~1/2 cm wide pieces)
    2 tbsp roasted peanut oil, plus extra for frying tofu
    4 cloves of garlic, finely chopped
    2 serrano chilis, minced
    3 tbsp finely chopped fresh ginger
    2 ½ tbsp curry powder
    1 tsp brown sugar
    3 tbsp mushroom soy sauce (or regular)
    Two 15 ounce cans unsweetened coconut milk
    1 ½ pounds Butternut squash, diced into ½ inch cubes
    One 15-ounce package silken firm tofu, drained, cut into ½ inch square pieces
    Juice of 1 lime
    1/3 cup peanuts
    ¼ cup finely chopped cilantro
    2 carrots
    1 red pepper
    1 small onion

    Wash the leeks well in a bowl of water, then drain.
    Fry the tofu in peanut oil, stirring frequently, until lightly browned, then set aside.
    Heat the oil in a wide soup pot. Add the leeks and cook over fairly high heat, stirring frequently, until partially softened, about 3 minutes. Add the garlic, Serrano chilis, ginger, and onion, cook 1 minute more, then add the curry, sugar and soy sauce. Reduce heat to medium, scrape the pan, and cook for a few more minutes. Add 2 cans of coconut milk, 1-2 cans of water, the squash, red pepper, carrots, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 10-15 minutes. Add the tofu to the stew once the squash is almost tender, then simmer until it’s done. Taste and add extra salt as needed and add the lime juice.
    Meanwhile, fry the peanuts in a few drops of peanut oil over medium heat until browned, then coarsely chop. Serve the stew over basmati or jasmine rice with the cilantro and peanuts scattered over the top.

  4. one more for you–

    Tarpon Springs Tomato Bisque

    ¾ cup chopped onion
    2/3 cup butter
    ¾ tsp dill seed
    1 tsp dill weed
    1 tsp oregano
    ¼ cup flour
    3-4 cups canned chopped tomatoes
    3 cups vegetable broth
    1 ½ tsp salt
    ¼ tsp white (or black) pepper
    ¼ cup chopped parsley
    ¼ cup honey
    1 ½ cups half and half

    Saute onions, butter, dills and oregano. Add flour and stir 2 minutes. Add tomatoes and chicken broth and stir slowly. Add salt and pepper. Bring to a boil. Reduce heat and simmer 15 minutes. Add parsley, honey, and half & half. Simmer lid off 20-30 minutes over lowest heat. Stir and serve.

    This one isn’t all that healthy, but it’s sooooo good. I try to make it a little healthier by using 3/4 cup regular half & half and 3/4 cup fat-free half & half. I also use reduced fat butter.

  5. oops…in the directions for the last one I meant to change it to vegetable broth. the original recipe calls for chicken broth but I use veggie.

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