10 Fabulous Cabbage Dishes April 12, 2013
Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.Tags: Cabbage, Cook, Fruit and Vegetable, Recipes, Vegetarian
54 comments
What vegetables do you keep in the kitchen?
Our staples include:
* potatoes and sweet potatoes in the pantry
* onions and tomatoes on the counter
* lettuce in the keeper
* celery, carrots, and cabbage in the crisper
In the freezer, we have a number of other veggies ~ chopped spinach, corn, peas, broccoli, green beans, and sliced bell pepper for pizza. We seldom buy frozen veggies with sauce. One exception: Green Giant’s Cauliflower in Cheese Sauce ~ delicious side with a baked potato.
We keep a few canned veggies on hand: fire roasted tomatoes, beans (black, red, kidney, pinto, garbanzo), and beets. Canned beets are almost as good as fresh beets without the hassle of dealing with bleeding pink dye.
Now that I’ve whetted your appetite, here’s the main course ~ 10 Fabulous Cabbage Dishes . . . with links to recipes:
1. Cole Slaw ~ raw cabbage contains more anti-oxidants than cooked. Ideal: 2-3 servings per week in tossed salads or cole slaw.
2. Harvest Soup ~ wonderful on a cold rainy day. If you don’t eat it all, freeze in 2-3 cup servings for a quick meal down the road.
3. Colcannon ~ delicious served with Irish Soda Bread and Glazed Carrots.
4. Veggie Stir Fries ~ serve over cooked rice or stir into spaghetti noodles for lo mein.
5. Curried Lentil Soup ~ hearty, delicious, nutritious, and budget friendly.
6. Caribbean Cabbage Slaw ~ a rather fluid recipe, ingredients and quantities. Ya mon!
7. Split Pea Soup ~ great served with garlic bread, corn bread, or French bread, warm from the oven.
8. Thai Noodles with Peanut Sauce ~ delicious hot or cold.
9. Vegetarian Egg Rolls ~ so good fresh out of the frying pan.
10. What Say You? What’s YOUR favorite way to serve cabbage?
Aah . . . that’s better!
French Onion Soup November 8, 2012
Posted by nrhatch in Food & Drink, Vegetarian Recipes.Tags: French onion soup, Recipes, Vegetarian, Worcestershire Sauce
30 comments
In restaurants, French Onion Soup is not always a vegetarian entrée (despite the vegetarian sounding name).
When we make it at home, we substitute vegetable broth (or vegetarian bouillon cubes) for the beef broth. Even then, purists would turn their nose up at the anchovies in the Worcestershire Sauce.
English: french onion soup, as photographed at the Woodhaven House in Rego Park, NY. (Photo credit: Wikipedia)
We never turn up our noses at this soup.
It smells and tastes as good as it looks!
French Onion Soup
4 onions, sliced thin
2 Tbsp. butter
6-8 cups vegetable broth or bouillon
2 tsp. Worcestershire
Cracked black pepper
Toasted French Bread
Grated Cheese (Swiss, Gruyère, Muenster, or Mozzarella)
Cook onions in butter over medium-low heat for 20-30 minutes until soft and translucent.
Add 6-8 cups vegetable broth or bouillon, Worcestershire Sauce, and fresh cracked black pepper.
Simmer for 20-30 minutes.
Ladle soup into oven proof bowls. Top with a slice of toasted french bread and sprinkle bread with grated cheese or top bread with a slice of cheese (swiss, Gruyère, Muenster, or mozzarella).
Brown under broiler for 3 minutes until cheese is lightly browned and bubbly.
* * * * *
A few months ago, Tammy tossed out a tasty tip: carmelize onions in a slow cooker . . . whenever you’re Oniondated!
This morning, I used the slow cooker to make Onion Soup. I cooked the onions on high for an hour before adding the broth and simmering for another hour.
Next time, I might give the onions two hours before adding the broth.
Aah . . . that’s better!
For more vegetarian ideas and recipe links: A Month of Meatless Meals
* * * * *
Susanna posted the 8 Finalists from the Halloweensie Contest on Tuesday morning . . . and I’m in the running!
If you want to vote, click this link and Vote for your Favorite!
They’re all in one place . . . so it’s one stop shopping. No clicking back and forth between blogs. Simple, right? You can vote while your onions sweat.
Curried Lentil Soup October 18, 2012
Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.Tags: Curry powder, Lentil, Lentil soup, Olive oil, Recipes, Vegetarian
38 comments
This fragrant soup is easy, inexpensive, healthy, full of fiber, filling, and delicious . . . perfect for creating welcoming aromas on a cool rainy day.
Curried Lentil Soup
1 Tbsp. vegetable or olive oil
1 onion, chopped
2 cloves garlic, crushed
2 Tbsp. curry powder
4 cups vegetable stock or bouillon
2 cups water
16 oz. can, fire roasted tomatoes
2 cups dried lentils, uncooked
2-3 carrots, chopped
2 ribs of celery, chopped
1 red pepper, chopped
1/2 c. red wine (optional)
1 c. chopped parsley (optional)
In a large saucepan, heat oil. Sauté onion and garlic until soft, not browned. Stir in curry powder, sauté 1 minute. Add broth, water, tomatoes, lentils, (wine), carrots, celery, and red pepper. Simmer covered until lentils are cooked, about 45 minutes. Stir in parsley, simmer 5 minutes.
For an even heartier soup or stew . . . serve over cooked brown rice or pearled barley.
Lentil soup is also delicious with chopped cabbage or spinach stirred in during the final 10 minutes of cooking time.
Serve with fresh baked bread or cornbread.
Aah . . . that’s better!
Quote: An idealist is one who, on noticing that roses smell better than a cabbage, concludes that roses will also make better soup. ~ H. L. Mencken
Related post: 5 Homemade Seasoning & Soup Mixes (Clover & Thyme)
A Savory Sampler @ Panera Bread September 9, 2012
Posted by nrhatch in Bulletin Board, Food & Drink, Vegetarian Recipes.Tags: Avocado, Bagel, Panera, Panera Bread, Pico de Gallo, Vegetarian
35 comments
A few days ago, we received an invite to a series of cooking demonstrations at Panera Bread.
The price was right . . . FREE!
We attended the first yesterday, not knowing what to expect . . . Panera did not disappoint!
Elise prepared three “bread and spread” recipes while her helpers handed out generous samples to the audience:
(1) Avocado and Goat Cheese on French Baguette Crostini
BFF and I are not fans of avocados or guacamole.
We decided to be brave, like the Grouch in Green Eggs and Ham.
We took a tentative bite. Hmm . . .
I would not eat it in a box.
I would not eat it with a fox.
But the goat cheese, garlic, and olive oil masked the taste of the avocados . . . making the spread a bit easier for us to swallow.
(2) Bagel Chips with Cucumber Yogurt Dip
Like Greek tzatziki, this light refreshing spread of cucumbers, yogurt, sour cream, garlic and dill paired well with Panera’s crisp bagel chips, but was a tad too salty for our tastes.
Of course, if they’d been serving Margaritas or Sangria with the demo, that salt would have come in handy.
(3) Asiago Bread Chips with Pico de Gallo
Definitely the winner . . . even if Pico de Gallo does translate as Beak of the Rooster!
Served on a slice of toasted Asiago Cheese Bread, this sharp salsa of tomato, jalapeno, garlic, onion, cilantro, and cumin grabbed the attention of our tastebuds.
For Panera Recipes . . . click HERE.
Before leaving the tasting arena, we received generous portions of Pico de Gallo and Cucumber Dip to take home . . . causing us to head straight to the bakery to buy bagels and baguettes (hot~out~of~the~oven!) to go.
Yup . . . there’s a method to their marketing.
Demos still to come ~ Pizza Pizzazz and Bread Basics. Yum!
Aah . . . that’s better!
Happy Haul~idays!!! November 10, 2011
Posted by nrhatch in Books & Movies, Bulletin Board, Food & Drink.Tags: Books, Chronicle Books, Contest, Cookbooks, Food, Vegetarian
64 comments
What’s better than NEW books for the Holidays???
Winning $500 of FREE Books in the Happy Haul~idays Sweepstakes from Chronicle Books.
To enter, post your $500 Chronicle Book WISH LIST on your blog and share the link at Chronicle Books: Happy Haul~idays!
Or . . . just post a comment below.
The featured prize will be Chronicle Books items valued at $500 for one blogger, one blog reader, and one charity, non-profit, library, reading room, or literacy program.
I choose the Island Library on Anna Maria Island!
Here’ s my Book Wish List:
1,001 Ways To Live In The Moment $9.95
Surfing Your Inner Sea $15.95
A Beautiful Bowl of Soup $19.95
Fresh From The Farmer’s Market $19.95
1,001 Pearls of Buddhist Wisdom $9.95
2012 Under the Tuscan Sun Calendar $15.99
Why Did I Buy This Book? $16.95
Secrets of Simplicity $19.95
1,001 Pearls of Yoga Wisdom $9.95
52 Things to Try Once in Your Life $6.95
1,001 Ways to Save the Earth $9.95
Pizza: Delicious Homemade Pizza $18.95
52 Ways to Make A Difference $6.95
1,001 Pearls of Wisdom $9.95
Everyday Celebrations $24.95
How Now ~ 100 Ways to Celebrate the Present Moment $14.95
How Now Deck ~ 50 Ways to Celebrate the Present Moment $13.95
Whole Grains Cookbook $19.95
1,001 Meditations $9.95
Living Out Loud $17.95
Everyday Calm $9.95
Gratitude: A Journal $14.95
1,001 Ways to Relax $9.95
Simply Organic $24.95
New Vegetarian $19.95
I, Me, Mine, George Harrison $16.95
Foodie Fight: A Trivia Game $18.95
2012 Calendar of Awesome $12.99
4 Seasons Pasta $19.95
Haikubes $24.95
Greetings from the Onion $19.95
The Art of Pixar $16.95
If I win, one of YOU will win too . . .
One blogger AND one commenter on the winning post each WIN the list! Just leave a comment below!
Official Rules. Winners will be announced in December.
Tis the Season to start WISHING . . . 
Food For Thought: 7 Money Saving Tips August 8, 2011
Posted by nrhatch in Food & Drink, Home & Garden, Vegetarian Recipes.Tags: Compost, Cooking, Food, Food waste, Meatless Monday, Vegetarian
42 comments
Want to stretch your food budget a bit further? Here are 7 Money Saving Tips:
1. Avoid food waste. Shop smart. Plan meals ahead. Use a shopping list. Don’t buy more perishable fruits and vegetables than you’ll use in a week . . . unless you’re planning a canning party (see tip #7)
2. Keep food fresh. Store new purchases in pantry and cupboards behind older residents. Do the same in your fridge ~ placing up front what needs to be consumed first.
3. Love your left-overs. When planning meals for the week, leave a few nights open to serve up recycled left-overs. Getting into the habit of planned left-overs will save you time and money. Make a pot of Harvest Soup with extra veggies, rice, potatoes, or pasta.
4. Watch expiration dates. When creating your menu plan, incorporate food that’s closing in on critical “use by” dates.
5. Don’t have a cow! Add a Meatless Monday to your meal plan every week. Need ideas? Check out A Month of Meatless Meals. Cutting back on meat is good for you, good for your wallet, good for your waist . . . and good for the animals and planet.
6. Start a compost pile. Turn vegetable trimmings, fruit peels, and coffee grinds into compost to fuel next season’s food production.
7. Yes, you can! Have a canning party with friends to eat locally year-round while saving money and having fun. Ideas: garlic and basil tomato sauce, pickled green beans, watermelon pickles, peach jam, pineapple chutney, applesauce, and zucchini relish.
No rules. Just write!
How about you? What are your favorite tips for stretching your food dollar?
Related posts: Great Nutrition Starts On Your Plate * 10 Ways to Fiber Up Your Diet * To Market, To Market * Top Ten Reasons to Become A Vegetarian (AgriGirl’s Blog) * How To Save On Your Grocery Bill (Real Simple)
Spinach Cornbread April 29, 2011
Posted by nrhatch in Food & Drink, Vegetarian Recipes.Tags: Cornbread, Food, Recipes, Spinach, Vegetarian
27 comments
Here’s another versatile vegetarian recipe that allows you to swap ingredients easily and still end up with a crowd pleasing and filling meal.
Spinach Cornbread
10 oz. frozen spinach, thawed and drained
1 pkg. (8.5 oz.) Jiffy Cornbread Mix
4 eggs, lightly beaten
8 oz. cottage cheese, small curd
2 tsp. sugar
1 med. onion, finely chopped
1/2 red pepper, finely chopped
Preheat oven to 400 degrees. Drain spinach well. Mix all ingredients together.
Pour mixture into a greased 8×8 or 9×9 inch pan. Bake for 30-40 minutes until knife inserted in center comes out clean.
Wonderful paired with a tossed salad, baked beans, and/or sliced fruit.
Variations:
1. Substitute sautéed greens (kale, collard, swiss chard, beet) for spinach.
2. Substitute a small can of chopped chili peppers for the red pepper.
3. Add a 15-oz. can of corn or black beans, drained and rinsed.
4. Substitute 4 oz. feta cheese or pepper jack for half the cottage cheese.
5. Add 1 tsp. oregano, 1 tsp. cumin, or 1/2 tsp. crushed red pepper flakes.
Enjoy!
Related posts: Open, Pour, Mix, Bake . . . Serve (Jeanne’s Blog) * Spinach Rice * A Month of Meatless Meals
Welsh Rarebit Dip December 19, 2010
Posted by nrhatch in Food & Drink, People, Vegetarian Recipes.Tags: Recipes, Vegetarian
14 comments
Tammy posted ten delicious appetizer ideas that are quick, easy, and don’t require a recipe, perfect for holiday gatherings: Easy Holiday Appetizers.
Here’s an appetizer idea based on Welsh Rarebit that requires a recipe, albeit a simple one:
Welsh Rarebit Dip
6 oz. beer
8 oz. Wispride cheddar cheese spread
8 oz. whipped cream cheese
1 clove garlic, minced
dash Worcestershire sauce
Round (or Oval) loaf of Sourdough, Rye, or Pumpernickel Bread
Blend first 3 ingredients together in a mixing bowl, blender, or food processor. Add garlic and Worcestershire.
Hollow out center of the bread by cutting off the top and scooping out the center. Leave at least 1″ of bread on the bottom and sides to form a bowl.
Cut the removed bread into cubes for dunking.
Pour the Cheese Dip into the center of the hollowed out bread bowl. Sprinkle with finely chopped parsley or paprika to garnish.
Serve cubed bread on the sides for dipping.
Related posts: Curry Dip * Tomato Cheese Spread * A Month of Meatless Meals
A Month of Meatless Meals October 30, 2010
Posted by nrhatch in Animal Welfare, Food & Drink, Vegetarian Recipes.Tags: Food, Recipes, Vegetarian
16 comments
Those of you who’ve been reading SLTW for any length of time have no doubt picked up on the fact that I’m a vegetarian for three primary reasons: (1) better for me; (2) better for the planet; and (3) better for the animals I would otherwise be consuming.
Many readers have expressed the desire to incorporate more meatless meals into their own cooking.
For those of you who are interested in saving money (while saving the planet), here’s a list of Menu Ideas for a Month of Meatless Meals:
1. Stir Fried Veggies over Rice, Vegetarian Egg rolls
2. Veggie Burgers, Steak Fries, Baked Beans
3. Broccoli Alfredo, Salad Bar, Rosemary Garlic Bread
4. Rustic Lasagna, Italian Bread, 3 Bean Salad
5. Fondue or Raclette, Baguette, Broccoli & Cauliflower
6. Thai Noodles with Peanut Sauce (with Veggies)
7. Split Pea Soup with Homemade Croutons
8. Macaroni and Cheese, Tomato Soup
9. Greek Salad, Hummus, Pita Chips
10. Cheese Quesadillas or Nachos, Refried Beans, Salsa
11. Mexican Curry, Rice, Raw Veggies with Dip
12. Tomato Pie, Sautéd Zucchini
13. Vegetarian Lecsó, Rice, Three Cheese Bread
14. Harvest Soup, Crusty Cuban Bread
15. Veggie/Cheese Subs, Versatile Pasta Salad
16. Spanokopita, Tabbouli Salad with Tomatoes
17. Veggie Fajitas (onions, peppers, broccoli, carrots)
18. Zucchini Boats, Roasted Root Veggies, Fruit Salad
19. Vegetarian Chili, Rice, Grated Cheese, Cornbread
20. Sausage and Peppers Pizza (Boca sausage)
21. Curried Veggies over Rice, Peanuts, Chutney
22. Two-Grain Veggie Casserole, Cole Slaw, Fruit
23. Shepard’s Pie (Peas, Carrots, and Potatoes)
24. Spaghetti with Garlic Basil Sauce, Italian Bread
25. Thanksgiving: Mashed Potatoes, Stuffing (with sautéed Celery and Onions), Glazed Carrots, Green Beans Almondine, Bourbon Sweet Potatoes, Cranberry Sauce, and . . . PIE!!!
26. Pasta Primavera with Basil Pesto, Bruschetta
27. Morningstar Farms Hotdogs, Baked Beans
28. French Onion Soup, French Bread, Salad
29. Cheese Pizza (w/veggie toppings), Salad Bar
30. Spinach-Rice Casserole, Steamed Carrots
None of these recipes contain exotic ingredients. All can be made quickly, easily, and inexpensively (except for Raclette ~ it’s expensive).
Of course, this is just the tip of the iceberg: Nine Bean Soup * Curry Dip * Fun with Food ~ Kid’s Lunches * Veggie Wraps * A Sunset Dinner Cruise * Veggie Tacos * Veggie Kabobs * Fiber Up Your Diet * Bon Appetit!
Mix & Match Meals: A Mish Mash Of Ideas October 25, 2010
Posted by nrhatch in Food & Drink, Vegetarian Recipes.Tags: Cheddar cheese, Cream cheese, Pimento Cheese, Recipes, Toast, Tomato, Vegetarian
10 comments
My favorite way to prepare meals involves creating something new out of the odds and ends that need to be consumed.
Today’s lunch . . . a perfect example of what I mean.
I made something similar to Pimento Cheese (using up several we-need-to-be-eaten ingredients), then spread it liberally on toasted Rosemary Garlic Bread.
Delicious!!!
Tomato Cheese Spread
2 oz. Horseradish Cheddar Cheese
1 small tomato, diced
1 oz. whipped cream cheese
Cracked Black Pepper
2 slices Rosemary Garlic Bread
Mix together leftover grated cheese, with a chopped tomato.
Stir in the last bit of whipped cream cheese (that’s getting tired of hanging out in the tub) to act as ”glue.”
Generously crack fresh black pepper into the mix.
Spread on toasted Rosemary Garlic Bread (left over from last night’s dinner).
Grab a napkin and enjoy every savory bite!
