Vegetarian

These veggie dishes have an extra serving of delicious and will pack a punch!

Lasagna - Vegetarian

December 11, 2010 in Entree's, Pastas, Vegetarian by Moogie | 1 comment

smileyLasagna for the new millenium.  Fast and easy because the recipe calls for pre-made marinara sauce, no boil lasagna noodes, pre-shredded cheese, etc.

 

Pre-prep

 

Preheat oven to 350

Decide which non-reactive 9 X 13 (or there abouts) baking dish you are going to use

***What is a non-reactive baking dish *** 

Ingredients

 

  • 2 10 oz. boxes, chopped spinach
  • 1 lb. mushrooms, cremini, sliced
  • 1 onion, yellow, chopped
  • 2 Tbsp garlic, chopped (more or less)
  • 1/2 cup sherry
  • 2 cups ricotta cheese
  • 2 cups grated Italian 5 cheese blend (or more)
  • 2 eggs, lightly beaten
  • 2 tsp oregano, dry (would be better with fresh...)
  • 2 tsp basil, dry (would be better with fresh...)
  • salt & pepper to taste
  • 1- 25 oz jar good quality marinara sauce (or more if necessary)
  • 9 to 12 lasagna noodles: No boil variety (or more)
  • 1 cup water

Panic Mode:  More noodles, another part of a jar of marinara sauce, and some more cheese.... See directions below

 

Directions:

 

You need to know that I have a problem actually following recipe directions, so this is sort of what I did.

Thaw out the spinach, drain, and squeeze the liquid out.  The only way I see doing this is by clumping the spinach in your hands and squeezing until there is no more juice.

Historical Note:  Grandma Tuso said the spinach had to be chopped fine, so this would be the point where you chop the already chopped spinach to her specifications!

  1. Saute the onion, mushrooms & garlic in olive oil, add some sherry, and set aside.
  2. In a large mixing bowl, combine the ricotta cheese, 1/2 the grated cheese, egg, spinach, oregano, basil, mushroom mixture, salt & pepper.
  3. Spray the baking dish with Pam
  4. Spoon 1 cup sauce in the baking dish
  5. Put a layer of noodles down
  6. Put a layer of the cheese mixture

Repeat the layers

Panic Mode:  This is the point where I paniced because it looked too thin in the baking dish.  I made another layer of just sauce and cheese.  So maybe buy more cheese, sauce & noodles and add it to the cheese mixture so it is thicker in the baking dish.

Whatever you decide to do, the final layer is noodles with sauce and 1 cup cheese sprinkled on top.

The original recipe said to pour 1 cup of water around the edges, cover tightly with aluminum foil, and bake for 1 1/4 hours.  I left out the water, but maybe it would have been better with it,

Whatever you do, let it stand at least 15 minutes or more to set up before you serve it.

I served it with a big green salad w/balsamic dressing and grilled vegetables.

 

 

 

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Guacamole

November 27, 2010 in Appetizers, Condiment, Extra's, Vegetarian by misterdelicious | 2 comments

Delicious and fresh Guacamole recipe.  Very easy and ALWAYS a hit.  Serve with some chips, or add it to a sandwich for a tasty twist.

Ingredients

  • 4-6 ripe Avocados, diced chunky
  • 1 medium Red Onion, diced small
  • 1-2 medium Tomatoes, de-seeded and diced small
  • 1 Bunch of Fresh Cilantro, Chopped fine
  • 1 head of Roasted Garlic
  • 1 lime, juiced
  • Crushed Red Pepper, optional
  • Salt and Pepper to taste

Assembly

  1. Start by roasting the garlic in the oven.
  2. Dice the Red Onion, Tomatoes and Cilantro and place in the serving bowl.   Add the Lime juice and stir a little. Add crushed red pepper, if you want.
  3. Add the avocados and roasted garlic to the bowl. Mix until you get the consistency you want.  Salt and pepper to taste.
  4. Lime juice is very important because it will stop the avocado from oxidizing and turning brown.  Once made, it'll keep in the fridge for a day or two if you plastic wrap it leaving no air between the wrap and the guacamole.

 

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Banana Nut Bread – ala Moogie

November 12, 2010 in Bread, Extra's, Vegetarian by Moogie | 1 comment

PRE-PREP:

  1. Place oven rack in middle of oven
  2. Preheat oven to 350
  3. Grease bread pan

INGREDIENTS:

  • 2 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • ¼ cup bran/wheat germ (optional)
  • ½ cup vegetable oil
  • 1 cup white sugar
  • 2 beaten eggs
  • 1 tsp vanilla
  • 3 Tbsp milk (optional)
  • 3 bananas, ripe/mashed (about 1 ¼ - 1 ½ cups mashed banana)
  • 1 cup blueberries
  • ½ cup chopped nuts walnuts/pecans

DIRECTIONS:

  1. Sift the dry ingredients together (flour, baking soda, salt, cinnamon & nutmeg) in a bowl.
  2. Add bran/wheat germ to the sifted ingredients and set aside.
  3. Mash the bananas in a large bowl and mix in the vegetable oil, sugar, eggs, vanilla & milk.
  4. Add the flour ingredients to the wet ingredients and stir in, mixing well.
  5. Add the blueberries & nuts if you are going to use them.
  6. Spoon the batter into the greased bread pan.
  7. Bake 1 hour at 350. Always set the timer for 45 minutes and start looking at it through the oven window to avoid burning it. Bread is done when a toothpick or butter knife inserted in top comes out clean.
  8. Let bread sit in pan for 10 minutes and then turn out.
  9. Banana bread freezes well, so you can make them as you have ripe bananas and store the loaves!
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Applesauce – ala Moogie

November 4, 2010 in Condiment, Extra's, Side Dishes, Vegetarian by Moogie | 1 comment

Gaby - Sorry, but I have no specific recipe for applesauce.
I do know, thanks to Nathan putting garlic powder in the pot when I was cooking it once (he was much younger and had a lot of enthusiasm, but less cooking savvy) that garlic powder is NOT a good ingredient for your normal applesauce… 

I usually am inspired to make applesauce because I have apples that have been in the refrigerator a little too long and are no longer crispy enough to eat raw.
I guess tart apples like Granny Smith are better if you are going to buy new apples, but honestly I don’t think it matters. However, I never buy Red Delicious for anything.

So, peel however many apples you have – let’s say 6 apples - quarter them, and then cut them into little chunks. I do this directly into the pot I am going to cook the applesauce in.
Add say ¼ cup sugar, ½ tsp cinnamon, dash of cloves & 1 tsp vanilla. (You can always add more of these things, but you can’t take them out, so don’t put too much.)
Maybe add maybe ¼ cup or so of water so you don’t scorch the pot when you first start cooking it. Apples make their own liquid once they start cooking.

Bring to a boil and turn to a low heat.
Cook for a few minutes and taste, at this point test for flavor and add sugar or spices if necessary.
Continue cooking until the apples are the texture you like them – maybe 15 to 30 minutes or so – don’t let them dry out. Add water if you need to.
Be careful, because once you get the apples & sugar cooking, it can be like molten lava!

There you have it. XXOO

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Chickpea Curry

July 31, 2009 in Entree's, Vegetarian by Moogie | 1 comment

INGREDIENTS:
  • 2 Tbsp vegetable Oil
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 4 tsp garlic, minced (or more)
  • 2 tsp fresh ginger root, grated
  • 6 whole cloves
  • 4 inches cinnamon stick, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Garam Masala
  • 1 tsp ground turmeric
  • salt to taste
  • cayenne pepper
  • ----dash for people sensitive to spicy
  • ----more - original recipe call for 1 tsp!
  • 2-15 oz cans chickpeas/garbanzo beans, drained
  • 1-15 oz can diced tomatoes
  • 2 sweet potatos/yams/yukons, cubed to approx size of chickpea
  • Vegetable Broth as needed
  • couscous or rice
  • Nan bread
DIRECTIONS:
  1. In large pot/frying pan - fry onions & bell peppers over med heat until tender.
  2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
  3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
  4. Serve over cous cous, rice, whatever.
  5. Delicious w/Nan bread
  6. Tasted better the next couple of days after the flavors had blended!
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Mango Relish-Salad OR Man Go and Eat This Salad!

May 3, 2009 in Salad, Vegetarian by Moogie | No comments

Ingredients

 

  • 2 firm/ripe mangos, peeled and chopped
  • 2 tomatoes, firm/ripe, chopped
  • 1 firm/ripe avocado, peeled and chopped
  • 1/2 vidalia (sweet) onion, chopped
  • 1 plum firm/ripe, diced
  • 1/2 red bell pepper, diced
  • 1 stalk cerely, diced
  • 1 bunch cilantro, washed, dried, chopped
  • fresh ground pepper - to taste
  • fresh ground salt - to taste
  • 1/2 tsp Mrs. Dash original seasoning
  • 2 limes, juiced
  • 1 splash seasoned rice vinegar

Directions:

 

Prepare the fruit & vegetables.  Place in a bowl.  Sprinkle the salt, pepper & Mrs. Dash over the mixure.  Pour the lime juice & spash of seasonsed rice vinegar over all.  Mix everything together gently with a soft spatula to avoid bruising the fruit.

This has a lot of flavor but is not picante.  You could spice this up a bit by adding a diced jalapeno or adding a dash or so of hot sauce.

We ate this as a side dish with roasted pork tenderloin.

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Winter Salad by Terry

November 30, 2008 in Salad, Vegetarian by Moogie | No comments

This is a very pretty and tasty salad for special occasions.  The pomegranate seeds sparkle by candlelight!

Ingredients:

  • butter lettuce, to line individual bowl
  • pears,  - Bosc or Red Anjou type - 1/2 per person
  • feta cheese, crumbled
  • nuts - pecan or walnut - chopped large
  • pomegranate seeds
  • raspberry vinaigrette

Directions:

  1. Make this recipe in individual bowls.
  2. Place a few butter lettuce leaves in the bottom of your salad bowls.
  3. Peel & slice 1/2 pear over the lettuce in each bowl.
  4. Sprinkle the feta cheese, nuts & pomegranate seeds over the top (to taste) of each salad.
  5. Finish just before serving by drizzling raspberry vinaigrette over the salads and serve.
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Broccoli Salad

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(Given to Grandma by the Ellenberger grandmother – Grandma DeeDee)

Ingredients

 

 

1 lrg bunch

1 cup

½ cup

1 cup

1 cup

1 cup

¼ cup

1 T

½ lb.

3 oz.

 

Broccoli, raw

Celery, chopped

Green onions, minced

Grapes, green, seedless, halved

Grapes, red, seedless, halved

Mayonnaise

Sugar

Vinegar, cider

Bacon, cooked & crumbled

Cashew nuts

 

Instructions

 

  1. Prepare all vegetables and place in a bowl.

  2. Mix the mayonnaise, sugar & vinegar together and pour over the vegetables.

  3. After an hour, add the bacon & cashews.

  4. Serve well chilled and keep cold.

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Summer Squash Casserole

September 2, 2008 in Casserole, Entree's, Vegetarian by Moogie | No comments

(More comfort food – this recipe was given to Grandma by her dear friend, Dorothy Quaid)

Ingredients

 

 

4 cups

½ cup

1 can

1 cup

½ cup

1 7-8 oz. bag

½ cup

 

Summer squash, sliced thinly

Onion, chopped

Soup, cream of chicken

Sour cream

Carrots, shredded

Stuffing mix, herb seasoned

Margarine, melted

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare (pam) a 10 X 12” pyrex cooking dish.

  3. In sauce pan: cook sliced squash & chopped onions in water for 5 minutes and drain.

NOTE: Maybe just parboil or steam them…

  1. In a bowl: mix the soup, sour cream & shredded together. Add the squash & onions.

  2. In another bowl: mix the stuffing mix with the margarine.

  3. Spread ½ of the stuffing mix in the pyrex dish.

  4. Spoon the vegetable mixture over the top.

  5. Sprinkle the remaining stuffing mix over the top.

  6. Bake about 30 minutes

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Antipasto Bonifacino

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(I think this recipe was given to Grandma by her cousin’s wife, Fran Bonifacino – another great cook!)

Ingredients

 

 

1 jar

1 jar

1 jar

1 jar

3 jars

3 jars

1 can

Opt:

1 can

 

Onions, picked, cocktail size

Cauliflower, florets, pickled

Olives, green, whole

Olives, black, whole

Mushrooms, whole

Artichoke hearts,

Tomato paste

 

Tuna or albacore, canned, Highest quality

 

Instructions

 

  1. Drain off juice from all the jars and pour into a bowl.

  2. Add the tomato paste, mix, then store in the refrigerator.

  3. You can add the can of tuna if you want – or not.

  4. Serve, with crackers as an hors d’ oeuvre before dinner.

NOTE

I think Grandma prepares fresh cauliflower florets instead of buying them in the jar.

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Joan's Black Beans

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

4 cups OR

4 cans (or so)

5 to 6 cloves

2 med

2 med

2 Tsp

2 Tsp

½ Tsp

Tiny bit

1 Tbsp

2 Tbsp

2 Tsp

To taste

1 cup

2 4oz. cans

 

 

Black beans, dried

**Black beans, canned

Garlic, minced

Onions, chopped

Bell peppers, chopped

Cumin

Basil leaves, dry

Oregano leaves, dry

Red pepper, crushed

Lime juice

Olive oil

Salt

Black pepper

Tomato puree, canned

Green chilies, diced

 

Instructions

 

  1. In large pot, soak beans overnight in water; drain off the soaking water; cover with fresh water; boil 1 – 1 ½ hours.

  2. Either transfer the beans and 2-3 cups of the cooking liquid to another large pot, or drain all but 2-3 cups of the liquid off of the beans.

  3. In a frying pan, sauté the garlic, onion, bell pepper, cumin, basil, oregano, red pepper, lime, salt & pepper until the bell pepper is soft. Add to the beans in the pot.

  4. Add the tomato puree & canned chilies in the pot and simmer over low heat for about 45 minutes

NOTE
** If the thought of spending a lot of time soaking dried beans doesn’t sound good, then go ahead and use the canned ones and substitute in the recipe after the step 1.
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Smoked Salmon ala Rick

September 1, 2008 in Entree's, Fish, Vegetarian by Moogie | No comments

Ingredients

 

1 large

Some (lots)

Some (lots)

1 sm bottle

1 box or more

some

**Salmon fillet, skinless

**Salt, Kosher OR crystallized sea salt

Sugar, granulated

Liquid Smoke

Sugar, brown

Pepper, black

PREPARING OR BRINING THE SALMON

 

  1. After you have managed to skin the salmon fillet, check the salmon for any large bones poking out by running your hands over the fillet. Use needle nose pliers or tweezers to remove any you find.

  2. Use ½ & ½ sugar & salt or up to 2 parts sugar to 1 part salt. Pack the salmon with copious amounts of salt & sugar on both sides. Let it sit for 2 hours up to 12 to 18 hours. Put a weight on the thick part of the filet. The salmon will get juicy because the salt is pulling the moisture out and it will also get leathery feeling.

  3. Using almost a whole bottle of liquid smoke, rub it into the salmon on both sides and for best results, let marinate over night, turning often if you can. (I have done it at the last minute and only let it marinate a couple of hours.)

TO BAKE/BROIL IN OVEN

 

  1. Either next day or 2 hours later: Preheat oven to 300o.

  2. Rinse the salmon & place salmon on a rack on a cookie sheet and coat the face up side liberally with ½ of the brown sugar.

  3. Bake at 300o for 15 minutes until tender. In this case, less is more. If you cook it too long it will get tough. Don’t overcook!

  4. Take it out of the oven and place in a cool area so that it cools down fast. Freezer is best.

  5. When completely cooled preheat the oven broiler, sprinkle with **black pepper, and coat the top with the rest of the brown sugar,

  6. Place under a hot broiler until the brown sugar on top is brown and caramelized looking. WATCH because it burns quickly.

  7. Remove from the broiler & cool before serving.

TO COOK IN WEBER

 

  1. Rinse the salmon

  2. Put 8 – 10 coals in one side of the barbeque kettle and put the lid opening on the other side. This will draw the smoke over the salmon.

  3. Use some hardwood chips (not sawdust ones) and wet them so they smolder. Add them to the coals as needed so there are copious amounts of smoke coming out of the top of the closed kettle.

  4. Add more coals if the fire gets too low. Remember that you want very little heat when smoking, so don’t add any more coals then what you need to keep a fire going.

  5. It will take about an hour or so, depending on how much heat is in the kettle. You can adjust the top opening to keep the fire low. Remember that you are looking for smoke, not heat.

TO SERVE

  1. Place the filet on a large platter

  2. Flake the salmon a bit so people don’t try to take big, main dish size servings!

  3. Serve with cream cheese & small bagel pieces or crackers.

  4. Good for a brunch or hors d’ oeuvres. YUMM!!

NOTE

**Costco sells them skinless OR have the butcher remove the skin. If you have to do it yourself, Rick says to take a sharp knife, start at the tail end, skin side down, pull skin tight, keep knife flat, and SKIN it. Good luck…

** Kosher salt is best.

**The more pepper, the spicier the salmon will be.

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Marinated Bell Peppers

September 1, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(I got this from Rick)

Ingredients

 

2-3

2 drops

2 Tbsp

**Some

**Some

**Some

Bell peppers, whole

Liquid Smoke

Rice vinegar, seasoned

Garlic powder

Onion powder

Black pepper

Instructions

 

  1. Broil to whole bell peppers for 2-3 minutes

  2. Hold under cold running water to peel the skin off

  3. Thickly slice peeled peppers into a bowl.

  4. Add the rest of the ingredients.

  5. Serve as a side dish with dinner.

  6. Very Italian.

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Chile Relleno

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

  • 1 Large Can Chilis, Canned Ortega or Whole/Fresh Poblano's
  • 1 Lb Cheese, Cheddar or Monteray Jack(or both), grated
  • 4 eggs
  • 1 cup Milk
  • 1/4 Tsp Baking Powder
  • 2 Tbsp Flour
  • 1 Small can Tomato Sauce

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 8” square pyrex baking dish.

  3. Split chilis open, wash out the seeds & stem & pat dry with a paper towel

  4. You will need half of the chilis for the bottom layer and half for the top, so make sure you purchase enough cans to do this.

  5. Place a layer of chilis, opened flat, on the bottom of the pyrex dish.

  6. Cover with the grated cheese.

  7. Beat eggs, milk, flour & baking powder together and pour over the cheese.

  8. Cover with another layer of chilis placed flat on top

  9. Drizzle the tomato sauce over the last layer of chili’s. (You can use any kind of thin sauce you want)

  10. Bake until firm, for about 30 – 35 minutes.

  11. This can be served warm as part of your dinner or at room temperature, cut up in small squares, as an hors d’ oeuvres.

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Mexican Quickie

August 31, 2008 in Entree's, Red Meat, Vegetarian by Moogie | No comments

(This dish of Grandma’s was one of the three favorite dishes when we were growing up!)

(This is the original recipe given to me by Grandma YEARS ago – before Mexican food was eaten across the country, before they sold tortillas on the East Coast, AND before they sold tortilla chips at the grocery store.)

Ingredients

 

 

2 lbs.

 

 

1 large

1 12oz can

2 cans

3 Tbsp

Some

1 10oz. bag

1 sm can

½ lb.

 

Ground beef -

See Uncle Rick’s vegetarian mix below to substitute for beef!

Onion, diced

Corn, creamed

Tomato sauce

Chili powder

Pepper

Corn chips (not tortilla chips)

Olives, sliced, w/liquid

Cheese, cheddar, grated

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare (pam) a 10 X 12” pyrex cooking dish.

  3. In large frying pan: Fry ground beef & onion together until meat is browned.

  4. Add tomato sauce, chili powder & pepper to the ground beef mixture in frying pan and cook for 5 minutes.

  5. In large bowl: mix corn chips, creamed corn, olives & MOST of the cheese – save some cheese to sprinkle over the top.

  6. Add meat mixture to the corn chip mixture and stir to mix ingredients.

  7. Spoon into the pyrex dish.

  8. Sprinkle with the remaining cheese

  9. Bake about 30 – 40 minutes uncovered.

Vegetarian Beef Substitute ala Rick –

To substitute for ground beef, use equal parts of carrots, celery & onion and grind them to the texture of ground beef. Add some beans –either grinding them up or use refried.

Cook all this in soup stock until cooked down a bit, then follow the directions for putting the casserole together without the ground beef.

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Polenta - The Easy Way

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

1 cup

3 ¼ cups

1 tsp

1 Tbsp

 

 

Polenta meal

Lukewarm water

Salt

butter

 

Instructions

 

  1. Preheat oven to 350o.

  2. Oil (pam) a 8” square pyrex cooking dish.

  3. Place all ingredients in the pryex baking dish and stir until blended

  4. Bake uncovered for 50 minutes

  5. Run a fork through the polenta mixture and bake 10 more minutes.

  6. It’s up to you what to serve it with. Suggestions: Serve with butter and parmesan cheese or a tomato based sauce.

NOTE:

When Uncle Fred tried to order Polenta in a restaurant in Italy, he was told it was “peasant” food and that they didn’t serve it.

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Potatoes Parmesan

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

4

1/3 cup

1/3 cup

1 Tbsp

¼ to ½ stick

2

Some

some

 

Potatoes, russet

Parmesan cheese, grated

Italian bread crumbs

Mrs. Dash

margarine/Butter/Olive Oil(your pick)

Eggs, beaten

Salt

pepper

 

Instructions

 

  1. Preheat oven to 350o.

  2. Combine the parmesan cheese, bread crumbs & Mrs. Dash in a bowl and set aside.

  3. Prepare 1 or 2 cookie sheets.

  4. Wash & dry potatoes, leaving skin on.

  5. Cut potatoes lengthwise so you have large, flat slices. About 3-4 slices per potato.

  6. Dip the slices first into the egg mixture and then dip in the bread crumb mixture.

  7. Lay the potatoes in a single layer on the cookie sheet(s), sprinkle with salt & pepper to taste.

  8. Dribble or brush a little of the margarine/butter/olive oil onto the tops of each slice.  VERY IMPORTANT STEP!

  9. Bake for 45 - 55 minutes, until brown & crispy.

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Broccoli Casserole

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(This is classified as a Grandma “comfort” food.)

Ingredients

 

 

2-3 bunches

1 can

½ cup

½ tsp

some

 

 

Broccoli, pieces, steamed

Soup, cream of chicken

Mayonnaise

Curry powder

Cheese, cheddar

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 9 X 12” pyrex baking dish.

  3. Steam the broccoli pieces and place in the pyrex dish.

  4. Combine the soup, mayonnaise & curry powder together. Thin with milk if it is too thick, and pour over the broccoli.

  5. Sprinkle grated cheese over the top.

  6. Bake for 30 minutes.

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Death by Potatoes

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(the ULTIMATE of Grandma’s “comfort” foods)

Ingredients

 

 

4 cups

 

8 oz.

1

½ tsp

To taste

To taste

Some

 

Potatoes, mashed

(Probably 6 or so good sized potatoes cooked & mashed)

Cream cheese

Egg, beaten

Onion salt

Salt

Pepper

Cheese, cheddar

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare (pam) a 10 X 12” pyrex cooking dish.

  3. Combine mashed potatoes, cream cheese, egg, onion salt, salt & pepper.

  4. Put mixture in the pyrex dish & sprinkle with grated cheese.

  5. Bake about 30 minutes

NOTE:

This recipe can be made ahead and kept in the refrigerator overnight, which is good when you are trying to make a large dinner. The only difference is that you will need to cook it about 10 minutes or so longer

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Zucchini Fritata

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(Fritata means fried, but my grandma bakes hers)

Ingredients

 

 

3 ½ cups

1 onion

1 sm jar

2 cloves

½ cup

Some

½ tsp

1 cup

5

½ cup

 

Zucchini, sliced thinly

Onion, chopped

Artichoke hearts, marinated, chopped

Garlic, minced

Mushrooms, fresh, sliced

Parsley, fresh, diced

Basil, dried leaves

parmesan cheese, grated

eggs

Bisquick

 

Instructions

 

  1. Preheat oven to 325 - 350o.

  2. Prepare a 9” square pyrex baking dish. (!!- I thought you were supposed to use the bigger size pan.)

  3. Saute the zucchini, onion, artichoke hearts, garlic, mushrooms, parsley & basil together – about 5 minutes & set aside.

  4. In large bowl, beat the eggs, parmesan cheese & bisquick together.

  5. Combine the sauted mixture with the egg mixture.

  6. Pour into the pyrex dish you think it fits in.

  7. Bake until set in center and golden brown on top - about 30 – 35 minutes.

  8. This can be served warm as part of your dnner or at room temperature, cut up in small squares, as an hors d’ oeuvres.

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Easy Zuchinni Side-Dish

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

5 large

1 large

1

2-3 tsp

¼ cup (or less)

2 tsp

To taste

To taste

1 cup (approx)

 

Zucchini, sliced

Onion, sliced

Bell pepper, sliced (green or red)

Garlic, minced

Olive oil

Basil

Salt

Pepper

Parmesan cheese

 

Instructions

 

  1. In large, flat frying pan, sauté the zucchini, onion, bell pepper, garlic & spices until the zucchini is cooked to the doneness you prefer.

  2. Leave the zucchini mixture in the frying pan, but pull off the burner.

  3. Spread the zucchini evenly in the frying pan, sprinkle as much parmesan cheese as you like over it, cover with a lid, and let it sit for 2-3 minutes to let the cheese melt.

  4. Serve as a side dish.

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