Archive for the ‘Mushroom Recipes’ Category

Upside down Vegetable Cake

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

Posted in Carrot Recipes, Celery Recipes, Corn Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pea Recipes, Potato Recipes, Spinach Recipes, Tomato Recipes, Turnip Recipes | No Comments »

Alfredo Veggie Lasagne

Saturday, May 23rd, 2009

I love to serve Italian for company.  It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation.  This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).

- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced.  I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)

Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced

Saute garlic and onion in butter over medium heat until just tender.

Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese.  Add parsley and oregano, and salt/pepper to taste.  Turn heat to low and stir until melted and blended.  Remove from heat.

Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan.   Top with shredded motzerella.

Bake for 45 minutes at 350 degrees.  Remove from heat and let stand for 15 minutes before cutting and serving.

Use any extra ingredients for an impromptu pasta meal another day!

***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms!  Or, broccoli and carrots.  Or sun dried tomatoes, peppers and black olives.  Or Spinach/Other Greens and mushrooms.  Use your imagination for a creative, beautiful, and tasty meal option!  :)

*** Remember, while there’s nothing like freshly made italian food…  the flavors only get even better after they sit for a day.  The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!

Posted in Asparagus Recipes, Broccoli Recipes, Carrot Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pepper Recipes, Spinach Recipes, Squash / Zucchini Recipes, Tomato Recipes | No Comments »

Tomatoes, Mushrooms & Spinach over Pasta recipe

Saturday, April 18th, 2009

Ingredients:

3 tbsp olive oil
2 tbsp butter
2 large onions diced
4 garlic cloves crushed and minced (let sit for 10 minutes before cooking)
1 cup quartered mushrooms (washed and drained)
1 package frozen spinach, thawed and drained
shredded Parmesan (I prefer Romano) cheese for garnish
1 quart jar stewed tomatoes (or 2 cans or the equivalent fresh) chopped in to bite-sized pieces
cayenne pepper to taste
salt to taste

Heat in a large skillet the olive oil and butter over medium-high heat.  Add onions and garlic, saute.  When about halfway done, add the mushrooms.  Saute, stirring occasionally until the mushrooms are cooked and the onions tender.

Add the spinach and tomatoes.  Add salt and pepper to taste.  Warm.

Serve over your favorite pasta.  (I like this dish with Angelhair pasta.)  Garnish with cheese and serve.

Note:  If you add the tomato juices to the pan, it’ll make more of a sauce (but you’ll likely need to add some tomato paste to thicken)… otherwise it’s more of a chunky, sauceless meal.

Note 2:  Save the spinach juice!  (same for other vegetables when you steam or boil them).  My grandpa used to drink the vegetable juice and told us that’s where all the vitamins are!  Grandpa told some tall tales in his day, but this one was true!  Matter of fact, he lived to 90 years old too!

If you can’t bring yourself to drink the juices, you have some other choices:

- Mix the vegetable juice in with broth (vegetable, chicken or whatever your preference) and your favorite soup ingredients for a quick soup… you get another meal out of it that way!

- Even simpler, use the leftover vegetable juices (not tomato though) to water your houseplants.  You’ll give them a nice boost of vitamins to keep them healthy.

- Or add it do your dog’s dry dog food.  You’ll give them a boost of nutrients, and they’ll think they’re getting a tasty treat!  (make sure it’s cooled though, so you don’t burn their tongues!)

Posted in Herb Recipes, Mushroom Recipes, Onion Recipes, Spinach Recipes, Tomato Recipes | No Comments »

Vegetable Stuffed Brie Appetizer Recipe

Monday, April 6th, 2009

Serve with crackers, vegetables or fresh bread.

2 cloves garlic, minced
1/2 cup onion
1 tbsp butter
8 large mushrooms, chopped finely
1/2 cup diced red and green peppers
1 cup sliced olives
1 tbsp white wine
salt/pepper to taste
1 large brie wheel, sliced in half horizontally

In a small skillet, saute garlic and onion in butter over medium heat until tender.  Add mushrooms, peppers and olives and saute for about 3 minutes.  Add wine and seasoning.  Cool.

1 Hour before serving, spread mixture (reserving 3/4 of mixture aside) on the bottom half of the brie.  Place the top half over the filling.  Decorate the top of the brie with the remaining filling mixture.

Posted in Mushroom Recipes, Onion Recipes, Pepper Recipes | No Comments »

Mock Sukiyaki

Sunday, March 15th, 2009

This was one of my favorites, growing up.  Probably because my brother and sister didn’t care for it.  In fact, it was one of my most requested “birthday dinners” as a child!  We grew up on a cattle farm, with a huge organic garden… so it was easy for Mom to give us this dish, knowing that it was wholesome all around.

Ingredients:
1 lb thinly sliced round steak
2 tbsp vegetable oil
1 cup celery, chopped
1 medium green pepper, sliced into bite-sized pieces
1 large onion, thinly sliced
1 & 1/2 cup sliced fresh mushrooms
1/2 cup sliced green onions, in 1″ pieces
1 can condensed beef broth
1 tablespoon soy sauce
1/4 cup water

Brown beef in vegetable oil.  Add broth and 3/4 can of water.  Let simmer for 45 minutes (until beef is tender).  Add vegetables and soy sauce. Let simmer 10 minutes more or until vegetables are to your desired tenderness.

Separately, combine 1/4 cup water and cornstarch.  Add to meat mixture and stir until thickened.  Serve over hot rice.

Note:  if you slice the beef when it’s still partially frozen, it’s easier to slice it more thinly.

Of course, you may also add other vegetables to this dish as well… like water chestnuts, bamboo shoots, snow peas, bean sprouts, bok choy, etc.

Posted in Bean Recipes, Bok Choy Recipes, Celery Recipes, Green Onion Recipes, Mushroom Recipes | No Comments »

Cream of Vegetable Soup Recipe

Sunday, March 15th, 2009

This recipe works for most vegetables - although I don’t recommend it for members of the cabbage family.  My favorites:  peas, celery, spinach, asparagus, mushrooms

Ingredients:

3 tbsp butter
2 tbsp flour
1 tsp salt
1/8 tsp pepper
4 cups milk (or dilute with up to 2 cups of vegetable/chicken broth)
1 cup cooked pureed vegetables (of your choice)

Melt butter.  Blend in flour, salt and pepper.  Stir until well mixed.  Remove from heat and blend in liquid ingredients.  Bring to a boil and boil for 1 minute, stirring constantly.  Then add the pureed vegetables.  Cook for 10  minutes over low heat, stirring frequently.

Posted in Asparagus Recipes, Celery Recipes, Mushroom Recipes, Pea Recipes, Spinach Recipes | No Comments »

Fish Soup with Bok Choy & Mushrooms

Sunday, March 15th, 2009

Ingredients:
1 qt chicken broth
1 can (14 oz) diced tomatoes
2 tsp olive oil
1 medium oinon, diced
12 oz white fish fillet
12 oz bok choy, stemmed and coarsley chopped
4 oz mushrooms, washed and sliced
1/4 cup long grain rice
1/4 cup chopped cilantro
1 tsp soy sauce

Saute onion and mushrooms in vegetable oil over medium high heat, until tender.   Add chicken broth and bring to boil.  Add rice and soy sauce.  Cook until rice is nearly tender.  Add fish and bok choy.  Boil until the fish falls apart, and the bok choy and the rice are tender.  Add cilantro and tomatoes.

Note:  Always add tomatoes to your dishes last…. they prohibit other things from cooking to tenderness (like beans, rice, etc.).

Posted in Bok Choy Recipes, Mushroom Recipes, Tomato Recipes | No Comments »