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Category Archives: vegetarian

Cream of Mushroom Soup

Posted on January 4, 2012 by chronicinthekitchen

My husband, after 15 years of marriage, and many, many bowls of soup served for dinner, announced last week at a potluck that he isn’t a big soup fan. I was a bit gobsmacked. My girlfriend replied that “women like soup” and I think it’s true. There’s something comforting about soup. I’m not fond of the cream-of-something canned soups however.  Here’s a quick Cream of Mushroom soup. Add some crusty rolls and salad-in-a-bag and you’re good to go.

Adapted from:  http://dinnerwithjulie.com/2008/02/11/day-42-creamy-mushroom-soup/

1 small package sliced fresh mushrooms

1 – 2 T. oil

1 onion, chopped

1 tsp. garlic powder

1 T. each dried rosemary and cilantro

1 T. flour

3 c. chicken or vegetable stock

Splash of red wine

1/2 c. whipping cream, sour cream or half and half

Brown mushrooms and onions until moisture evaporates and mushrooms turn golden. Add flour, cook two minutes. Add spices, stock and wine and simmer on low 15 minutes.  Remove from heat and stir in cream (I used sour cream.) Serves 4 – 6

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Festive Spinach Salad

Posted on November 30, 2011 by chronicinthekitchen

Festive Spinach Salad

 

Spinach salad leaves

A sprinkling of chopped pecans and dried cranberries

Feta Cheese, chopped

Place in a bowl and drizzle with your favorite dressing (I used about 1 T. of strawberry fig balsamic vinegar and 3 T. olive oil, shaken together.)  Serves one.

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Vegetarian “Sloppy Joes”

Posted on November 25, 2011 by chronicinthekitchen

This was last night’s supper.

Vegetarian Sloppy Joe

1 c. green lentils

water to cover

1 28 oz can diced tomatoes

1 c. frozen corn

1 small onion, chopped

1 – 2 T.  Club House Tex-Mex Seasoning

1 tsp. cumin

1 tsp Italian herb mix

Rinse lentils and place in medium sized pot.  Cover with water.  Cook over medium heat until tender, about 30 minutes.  Drain off any water left.  Return lentils to pot.  Add balance of ingredients, mix well, lower heat and cook on low for an additional 10 minutes.  Serve over toasted buns for a vegetarian sloppy joe. Makes lots.

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Posted in Budget Friendly, Dinner, Main Dishes, Meatless Monday, vegetarian and tagged , , , , . Bookmark the permalink.

Taber Corn and Bean Salsa

Posted on August 12, 2011 by chronicinthekitchen

Taber corn is the King of Corns.  My husband feels it is vastly superior to other corn. Taber corn is grown in Southern Alberta, Canada, where there is “near perfect growing conditions — sandy loam soil, long, warm summers and irrigated fields.”

Here is a easy recipe I’ve adapted from a  Taber corn distributor.

1 1/2 c. fresh corn

1 c. canned black beans, rinsed and drained

1 med. sweet red pepper, seeded and finely chopped

1 jalapeno pepper (handle with care and don’t rub your eyes after) seeded and finely chopped

1 tsp. garlic powder

2 T. lime juice

1 tsp. dried cilantro

1/4 tsp each salt and pepper

Cook corn in a small amount of water for about 4 minutes or until crisp-tender. Drain and cool.  Combine corn and remaining ingredients.  For variation, add in some chopped tomatoes and green onions.  Makes 4 cups.

Edited to add:  Another variation:  place a few tablespoons of this on a wrap, sprinkle with some shredded Jack or Cheddar cheese, and microwave for a minute, or until the cheese melts and the wrap is warm. Lunch is served!

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Posted in Appetizers, dairy free, summer, vegetarian and tagged , , , . Bookmark the permalink.

Summer Corn and Tomato Salad

Posted on June 30, 2011 by chronicinthekitchen

2 cups frozen corn, defrosted (or the equivalent canned or fresh)
1-1/2 cups grape tomatoes, halved
2 green onions, finely sliced
2 tablespoons finely chopped fresh cilantro
1 teaspoon chili powder
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 teaspoon sesame oil

Place all ingredients in a large bowl and stir to combine.

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White Bean Hummus

Posted on May 15, 2011 by chronicinthekitchen

Adapted from www.rosereisman.com

1 cup canned white kidney beans, rinsed and drained
1 T. dried parsley
3 tbsp chopped green onions
2 tbsp tahini or a mild nut butter (such as almond)
2 tbsp water
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp dried oregano
1 tsp. garlic powder
1/8 tsp each: salt and freshly ground black pepper

In a food processor, combine beans, parsley, green onions, tahini or nut butter, water, olive oil, lemon juice, oregano, garlic, salt, and pepper. Purée until smooth.  Serve with pita or taco chips, or raw veggies.

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Meatless Monday: Almost-Fully-Greek Pasta Salad

Posted on April 25, 2011 by chronicinthekitchen

(Title explained:  I didn’t have any tomatoes in the house.)

2 c. uncooked penne or rotini pasta

1 c. chopped cucumber

1/2 pepper, seeded and chopped

1/4 c. onion, chopped

1 small can sliced black olives

1 cup feta cheese, crumbled

1 tomato, chopped can also be added

Dressing:

3 T. lemon juice

3 T. olive oil

1 tsp. each oregano and sugar

salt and pepper

Cook pasta according to package directions. In the meantime, cut up vegetables and place in medium size bowl. Add olives. When pasta is ready, drain and rinse well with cold water.   Add to vegetables in the bowl. Combine dressing ingredients in a container and shake to blend.  Pour over salad. Chill a few hours before serving. Serves about 4. May serve more if used as a side salad, rather than a main dish.

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Anti-Ox, Cholesterol Lowering, Smoothie

Posted on April 21, 2011 by chronicinthekitchen

I enjoy apples, and my husband eats an apple a day.  Last week, researchers announced that eating an apple a day lowers LDL (the “bad”) cholesterol by as much as 23% in women. http://www.shape.com/healthy-eating/health-benefits-of-apples-and-4-other-cholesterol-lowering-foods There’s motivation for me to eat more apples (even though I don’t have high cholesterol.)

1 apple, cored and quartered

1/2 orange, peeled

1/2 c. each blueberries and blackberries (frozen)

1/4 – 1/2 c. ice (depending on whether the berries are frozen)

3/4 c. water or juice

1 t. sugar or honey

Blend in blender until smooth.  (I have a Vitamix, so I don’t need to be as fussy about cutting food into small pieces before placing in the blender.)

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Posted in Beverages, dairy free, Smoothies, vegetarian and tagged , , , . Bookmark the permalink.

Fresh Tomato Bruschetta

Posted on April 20, 2011 by chronicinthekitchen

If pesticides are a concern, look for tomatoes “on the vine” as they are often grown without the use of pesticides.

4 tomatoes, seeded and diced

2 tsp. dried garlic

1 1/2 T. dried parsley

1 1/2 T. dried basil

1 T. lemon juice

1/2 T. olive oil

1/4 – 1/2 tsp. dried tarragon

A dash each of red pepper flakes and salt

Fresh ground pepper to taste

Mix together in a small bowl.  Let stand for three hours unrefrigerated to blend flavors before using. Or refrigerate overnight. Makes about 1 1/2 cups.

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Posted in Appetizers, Snacks, sugar free, vegetarian and tagged , , , . Bookmark the permalink.

Spotlight on Dill

Posted on April 20, 2011 by chronicinthekitchen

We’ve been enjoying Earthbound Farms Fresh Herb Salad which includes the following:

Organic baby lettuces (red and green romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard, organic mizuna, organic arugula, organic frisée, organic radicchio, organic parsley, organic dill, organic cilantro.

The fresh dill in this salad is very nice.  An annual plant, it grows about 30” high.  A member of the parsley family, it may help to relieve indigestion, bloating, gas and cramping.

This very familiar and popular herb works well in potato salad, pasta salad, scrambled eggs, dips, salad dressings and sauces and leek and potato soup.  It also pairs nicely with salmon or any white fish.

Here is a recipe that is easy to pull together:

Randy’s Cucumber Pasta Salad

3 cups cooked pasta such as penne

½ c. thinly sliced carrots

½ c. thinly sliced celery

1 c. parboiled broccoli florets

1 green onion, thinly sliced

¼ c. chopped onion

½ to ¾ c. creamy cucumber salad dressing

1 tsp. dillweed

salt and pepper to taste

Combine all ingredients in a large bowl.  4- 6 servings.

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Posted in Herbs, salad, side dishes, vegetarian and tagged , , , . Bookmark the permalink.
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